Antioxidative activity of microcapsules with beetroot juice using gum Arabic as wall material

Pitalua, E.; Jiménez, M.; Vernon‐Carter, E.J.; Beristaín, C.I.

doi:10.1016/j.fbp.2010.01.002

Cited by 146 publications

(100 citation statements)

References 24 publications

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“…Zheng et al (2011) produced bayberry microcapsules by a phase separation method using ethyl cellulose as a coating material. Pitalua et al (2010) produced beetroot juice using gum Arabic as wall material; Bakowska-Barczak and Kolodziejczyk (2010) produced black currant microcapsules. Juice power may act as a functional substance, a natural additive, a natural coloring, or as masking colors and flavors, which do not correspond to the consumers' preference, among other applications.…”

Section: Introductionmentioning

confidence: 99%

Production of grape juice powder obtained by freeze-drying after concentration by reverse osmosis

Gurak

Cabral

Rocha-Leão

2013

Braz. arch. biol. technol.

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Section: Introductionmentioning

confidence: 99%

Production of grape juice powder obtained by freeze-drying after concentration by reverse osmosis

Gurak

Cabral

Rocha-Leão

2013

Braz. arch. biol. technol.

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“…Beetroot juice contains a high level of biologically accessible antioxidants as well as many other health promoting compounds such as potassium, magnesium, folic acid, iron, zinc, calcium and phosphorus. It is also rich source of a number of polyphenolic compounds (Kaur and Kapoor 2002;Pitalua et al 2010). Vegetable juices are also considered to be a viable method for bridging the gap between actual and observed vegetable intake (Shenoy et al 2010) and for production of fortified pasta (Mridula et al 2015).…”

Section: Introductionmentioning

confidence: 99%

Optimization of food materials for development of nutritious pasta utilizing groundnut meal and beetroot

et al. 2016

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Present study was undertaken to optimize the level of food materials viz. groundnut meal, beetroot juice and refined wheat flour for development of nutritious pasta using response surface methodology. Box-benken design of experiments was used to design different experimental combinations considering 10 to 20 g groundnut meal, 6 to 18 mL beetroot juice and 80 to 90 g refined wheat flour. Quality attributes such as protein content, antioxidant activity, colour, cooking quality (solid loss, rehydration ratio and cooking time) and sensory acceptability of pasta samples were the dependent variables for the study. The results revealed that pasta samples with higher levels of groundnut meal and beetroot juice were high in antioxidant activity and overall sensory acceptability. The samples with higher content of groundnut meal indicated higher protein contents in them. On the other hand, the samples with higher beetroot juice content were high in rehydration ratio and lesser cooking time along with low solid loss in cooking water. The different level of studied food materials significantly affected the colour quality of pasta samples. Optimized combination for development of nutritious pasta consisted of 20 g groundnut meal, 18 mL beetroot juice and 83.49 g refined wheat flour with overall desirability as 0.905. This pasta sample required 5.5 min to cook and showed 1.37 % solid loss and rehydration ratio as 6.28. Pasta sample prepared following optimized formulation provided 19.56 % protein content, 23.95 % antioxidant activity and 125.89 mg/100 g total phenols with overall sensory acceptability scores 8.71.

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“…Rocha, Fávaro-Trindade e Grosso (2011) utilizaram a análise instrumental da cor para avaliação de sistemas alimentares adicionados de licopeno microencapsulado, enquanto Pitalua et al (2010) avaliaram a cor e a estabilidade do suco de beterraba microencapsulado.…”

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Análise Da Cor E Da Atividade Antimicrobiana De Microcápsulas Contendo Lactoferrina Bovina

2014

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Lactoferrina bovina (bLF), proveniente do soro de leite, foimicroencapsulada pela técnica de spray drying. Microcápsulascontendo 20 % de bLF foram produzidas, utilizando-se comomaterial de parede dextrina: amido octenilsuccinato (OSA) emdiferentes proporções: 100:00, 75:25, 50:50, 25:75 e 0:100 %.Foram avaliadas a cor e a estabilidade de cor das microcápsulassob armazenamento em ambientes com diferentes umidadesrelativas e a atividade antimicrobiana da lactoferrina liberadadas microcápsulas. As microcápsulas apresentaram cor clara etenderam a escurecer sob armazenamento em ambiente com altaumidade relativa. Verifi cou-se atividade inibitória das microcápsulasde bLF produzidas para diferentes bactérias Gram positivas(Bacillus subtilis CCT 2576, Staphylococcus aureus CCT 2740,Micrococcus luteus CCT 2692, Enterococcus faecium CCT 5079,Streptococcus faecium ATCC 10541, Rhodococcus equi CCT0541), Gram negativas (Pseudomonas aeruginosa ATCC 13388,Salmonella choleraesius CCT 4296, Escherichia coli CCT 0547) elevedura (Candida albicans ATCC 10231). A concentração inibitóriamínima (MIC) das microcápsulas variou de acordo com o microorganismotestado (MIC entre 2,5-100 mg.mL-1). Com exceção deB. subtilis (MIC entre 50-100 mg.mL-1 para as microcápsulas), aconcentração de bLF contida nas microcápsulas necessária parainibir o crescimento dos micro-organismos foi menor do que a bLFnativa. Esses resultados sugerem efeito de potencialização daatividade antimicrobiana da bLF após o processamento por spraydrying.

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Antioxidative activity of microcapsules with beetroot juice using gum Arabic as wall material

Cited by 146 publications

References 24 publications

Production of grape juice powder obtained by freeze-drying after concentration by reverse osmosis

Production of grape juice powder obtained by freeze-drying after concentration by reverse osmosis

Optimization of food materials for development of nutritious pasta utilizing groundnut meal and beetroot

Análise Da Cor E Da Atividade Antimicrobiana De Microcápsulas Contendo Lactoferrina Bovina

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