Structural and physicochemical properties of freeze-dried açaí pulp (Euterpe oleracea Mart.)

Oliveira, Aryane Ribeiro; Ribeiro, Alline Emannuele Chaves; Oliveira, Érica Resende; Garcia, Marina Costa; Júnior, Manoel Soares Soares; Caliari, Márcio

doi:10.1590/fst.34818

Cited by 26 publications

(15 citation statements)

References 46 publications

(54 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The aqueous solubility is one of the main powder quality indicators (42). For aqueous solubility of encapsulates the selection of wall material is very important, not only to the solubility itself but also to the crystalline state that is conferred to the dried powder (43).…”

Section: Resultsmentioning

confidence: 99%

Encapsulation of carotenoids extracted from tomato waste

et al. 2020

View full text Add to dashboard Cite

Utilization of carotenoids as a nutraceutical ingredients or natural colorants within foods is currently limited due to their instability. Encapsulation is one of the prominent means used to improve carotenoid stability. In this study the content of bioactive compounds (lycopene, ?-carotene and phenolics) and antioxidant activity (DPPH, ABTS, superoxide anion and reducing power test) were investigated in the tomato waste extract. Based on the obtained results, tomato waste showed high contents of lycopene (13.72 mg/100 g DW), ?-carotene (12.36 mg/100 g DW) and phenolic compounds (203.33 mg/100 g DW). Also, high values of antioxidant activity were determined in all applied tests. To protect extracted sensitive carotenoid compounds (lycopene and ?-carotene) tomato waste extract was encapsulated with various encapsulating materials (soy protein, pea protein, inulin and gum arabica) by freeze drying method. The influence of applying different encapsulating materials on the encapsulation efficiency of carotenoids (lycopene and ?-carotene) was studied. Also, obtained encapsulates were characterized in terms of water activity, moisture content, hygroscopicity, flowability, density ratios and particles size. Encapsulate on the basis of gum arabic showed highest encapsulation efficiency of ?-carotene (53.47%), while encapsulate prepared with soy protein as encapsulating material showed highest encapsulation efficiency of lycopene (51.44%). The results of this study support the need for preparation of encapsulates with different encapsulating material and evaluation of their characteristics with the aim of development powder forms suitable for supplementation and food fortification.

show abstract

Section: Resultsmentioning

confidence: 99%

Encapsulation of carotenoids extracted from tomato waste

et al. 2020

View full text Add to dashboard Cite

show abstract

“…WSI is a crucial representation of product behaviour in an aqueous phase and a general criterion for determining reconstitution quality of the powder at the moment of using the product (Oliveira et al . 2019). Native starches have some restriction, including difficulty to dissolve at room temperature (Butt et al .…”

Section: Discussionmentioning

confidence: 99%

Technological variables influencing the growth and stability of a silage inoculant based on spray‐dried lactic acid bacteria

et al. 2020

View full text Add to dashboard Cite

Aims To investigate the influence of different culture media and fermentation conditions on growth performance and viability of three lactic acid bacteria (LAB) strains with potential as silage inoculants, and to optimize spray‐drying in order to enhance survival to dehydration and storage stability. Methods and Results In house‐formulated MRS was a suitable low‐cost culture medium for Lactobacillus plantarum Hv75, Pediococcus acidilactici 3903 and L. buchneri B463. Uncontrolled pH biomass production conferred enhanced stability during storage at 4°C after spray‐drying. The use of whey protein concentrate 35 (WPC)‐maltodextrin (M) as matrix, inlet temperature of 145‐150°C and air flow rate of 601 l h−1 was adequate for the production of dehydrated LAB. According to the desirability function, at this optimized condition, moisture content, yield and solubility were predicted to be 3·96, 73·68 and 90·36% respectively. Those conditions also showed a decrease of 0·855 log CFU per gram after drying, no loss in viability at 4°C for 6 months and 1 log CFU per gram reduction at 25°C. Conclusions Stable and economically feasible dehydrated LAB cultures were obtained using alternative culture media, fermentation under uncontrolled pH and optimizing spray‐drying process conditions through the desirability function method. Significance and Impact of the Study Our results can be utilized for efficient production and commercialization of several dry LAB.

show abstract

“…In contrast, the color of the vacuum fried shrimps with PSPFB had higher a* and lower b* values. It was reported that there is a relationship between the color and the anthocyanin content of PSPF (Liu et al, 2014;Oliveira et al, 2020). The natural color is unstable and vulnerable to a lot of factors (e.g., pH, metal ions, temperature, light and oxygen) (Szadziṅska et al, 2017).…”

Section: Color Parametersmentioning

confidence: 99%

A promising natural purple batter system with antioxidant activity for vacuum fried breaded shrimp

Dong

et al. 2022

Food Sci. Technol

View full text Add to dashboard Cite

This study aims to develop a batter system with natural purple and functional quality for vacuum fried breaded shrimp. Purple sweet potato flour (PSPF), soy protein isolate (SPI), and xanthan gum were used as coating materials. The effect of the ratio of SPI and xanthan gum on the rheological properties, coating pick-up, color, moisture content, oil content, texture, anthocyanin content and antioxidant activity were investigated. Compared with the control group, it was observed that the batter system with PSPF, SPI and xanthan gum had better rheological properties. The result showed that a ratio of 2:1 for SPI to xanthan gum had the highest coating pick-up value (49.83%), the more attractive purple (a* = 3.07), less oil content (20.55%) and retained higher anthocyanin content (51.71 mg/100 g). Based on the results of anthocyanin content, vacuum fried shrimps were analyzed for antioxidant activity. In the 2,2-diphenyl-1-picrylhydrazyl (•DPPH), hydroxyl (•OH) radical-scavenging assay test, PSPF vacuum fried shrimps showed high free-radical scavenging activity (60.19% for •DPPH and 35.97% for •OH). Therefore, the batter system with PSPF, SPI and xanthan gum is a promising coating material, which is widely used for vacuum fried breaded products, such as pork chop, steak, chicken nuggets and fish fingers.

show abstract

Structural and physicochemical properties of freeze-dried açaí pulp (Euterpe oleracea Mart.)

Cited by 26 publications

References 46 publications

Encapsulation of carotenoids extracted from tomato waste

Encapsulation of carotenoids extracted from tomato waste

Technological variables influencing the growth and stability of a silage inoculant based on spray‐dried lactic acid bacteria

A promising natural purple batter system with antioxidant activity for vacuum fried breaded shrimp

Contact Info

Product

Resources

About