| Autor: |
Luana C． de M. Paiva, Marcelino C. Guedes, Diego Q. Ferreira, Ediglei G. Rodrigues, Francisco Paiva Machado, Caio P. Fernandes |
| Jazyk: |
angličtina |
| Rok vydání: |
2023 |
| Předmět: |
|
| Zdroj: |
Food Chemistry Advances, Vol 3, Iss , Pp 100506- (2023) |
| Druh dokumentu: |
article |
| ISSN: |
2772-753X |
| DOI: |
10.1016/j.focha.2023.100506 |
| Popis: |
Plant-based milk alternatives are in the spotlight of novelty and Amazonian nut has a great potential for the preparation of these beverages. In the present study, extraction of Amazonian nut was carried out with water and creaming index was evaluated. Hydroethanolic annatto extract was subjected to spectrophotometric analysis in order to determine bixin content. Annatto nanodispersions were prepared through a low energy method involving stepwise addition of deionized water to organic phase. Dynamic light scattering analysis was performed for particle size distribution and encapsulation efficiency determined by ultracentrifugation. In the present paper, we prepared an Amazonian-nut milk alternative, being the prototype added of annatto nanodispersion. Sensory analysis with untrained panelists was performed. Nanosizing (diameter |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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