Base de dados : MEDLINE
Pesquisa : D05.750.078.739.500 [Categoria DeCS]
Referências encontradas : 543 [refinar]
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[PMID]:28740977
[Au] Autor:Li J; Wu Y; Ma Y; Lu N; Regenstein JM; Zhou P
[Ad] Endereço:State Key Laboratory of Food Science & Technology, School of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu 214122, China. zhoupeng@jiangnan.edu.cn.
[Ti] Título:Effects of addition of hydrocolloids on the textural and structural properties of high-protein intermediate moisture food model systems containing sodium caseinate.
[So] Source:Food Funct;8(8):2897-2904, 2017 Aug 01.
[Is] ISSN:2042-650X
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:High-protein intermediate moisture food (HPIMF) containing sodium caseinate (NaCN) often gave a harder texture compared with that made from whey proteins or soy proteins, due to the aggregation of protein particles. The objectives of this study were to explore whether the addition of hydrocolloids could soften the texture and illustrate the possible mechanism. Three kinds of hydrocolloids, xanthan gum, κ-carrageenan, and gum arabic were chosen, and samples including of these three kinds of hydrocolloids were studied through texture analysis using a TPA test and microstructure observation by confocal laser scanning microscopy (CLSM) and scanning electron microscopy (SEM). The texture analysis results showed that xanthan gum was more effective at softening the HPIMF containing NaCN compared to κ-carrageenan and gum arabic. In addition, with the increase of xanthan gum concentration from 0.2 to 2%, the HPIMF matrix became softer, and fractures were observed during the compression for samples with xanthan gum added at low concentrations but not 2%. Microstructure observation suggested that the matrix originally dominated by the network formed through the aggregation of swollen protein particles was inhibited by the addition of xanthan gum, resulting in the softening of the texture and also contributing to the fracture during compression. With the increase of xanthan gum concentration up to 2%, the protein dominating network would be gradually replaced with a matrix dominated by the newly formed network of xanthan gum with protein particles as fillers. Furthermore, this formation of a xanthan gum dominating network structure also resulted in changes in small molecule distribution, as observed using low-field NMR.
[Mh] Termos MeSH primário: Carragenina/química
Caseínas/química
Aditivos Alimentares/química
Goma Arábica/química
Polissacarídeos Bacterianos/química
[Mh] Termos MeSH secundário: Modelos Biológicos
Água/análise
Proteínas do Soro do Leite/química
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Caseins); 0 (Food Additives); 0 (Polysaccharides, Bacterial); 0 (Whey Proteins); 059QF0KO0R (Water); 9000-01-5 (Gum Arabic); 9000-07-1 (Carrageenan); TTV12P4NEE (xanthan gum)
[Em] Mês de entrada:1712
[Cu] Atualização por classe:171215
[Lr] Data última revisão:
171215
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170726
[St] Status:MEDLINE
[do] DOI:10.1039/c7fo00570a


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[PMID]:28764044
[Au] Autor:Ballesteros LF; Ramirez MJ; Orrego CE; Teixeira JA; Mussatto SI
[Ad] Endereço:Centre of Biological Engineering, University of Minho, Campus Gualtar, 4710-057 Braga, Portugal.
[Ti] Título:Encapsulation of antioxidant phenolic compounds extracted from spent coffee grounds by freeze-drying and spray-drying using different coating materials.
[So] Source:Food Chem;237:623-631, 2017 Dec 15.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Freeze-drying and spray-drying techniques were evaluated for encapsulation of phenolic compounds (PC) extracted from spent coffee grounds. Additionally, the use of maltodextrin, gum arabic and a mixture of these components (ratio 1:1) as wall material to retain the PC and preserve their antioxidant activity was also assessed. The contents of PC and flavonoids (FLA), as well as the antioxidant activity of the encapsulated samples were determined in order to verify the efficiency of each studied condition. Additional analyses for characterization of the samples were also performed. Both the technique and the coating material greatly influenced the encapsulation of antioxidant PC. The best results were achieved when PC were encapsulated by freeze-drying using maltodextrin as wall material. Under these conditions, the amount of PC and FLA retained in the encapsulated sample corresponded to 62% and 73%, respectively, and 73-86% of the antioxidant activity present in the original extract was preserved.
[Mh] Termos MeSH primário: Antioxidantes/isolamento & purificação
Café
Fenóis/isolamento & purificação
[Mh] Termos MeSH secundário: Dessecação
Liofilização
Goma Arábica
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Antioxidants); 0 (Coffee); 0 (Phenols); 9000-01-5 (Gum Arabic)
[Em] Mês de entrada:1711
[Cu] Atualização por classe:171107
[Lr] Data última revisão:
171107
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170803
[St] Status:MEDLINE


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[PMID]:28715926
[Au] Autor:Kalusevic A; Levic S; Calija B; Pantic M; Belovic M; Pavlovic V; Bugarski B; Milic J; Zilic S; Nedovic V
[Ad] Endereço:a Department of Food Technology and Biochemistry, Faculty of Agriculture , University of Belgrade , Belgrade , Serbia.
[Ti] Título:Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder.
[So] Source:J Microencapsul;34(5):475-487, 2017 Aug.
[Is] ISSN:1464-5246
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Black soybean coat is insufficiently valorised food production waste rich in anthocyanins. The goal of the study was to examine physicochemical properties of spray dried extract of black soybean coat in regard to carrier materials: maltodextrin, gum Arabic, and skimmed milk powder. Maltodextrin and gum Arabic-based microparticles were spherical and non-porous while skimmed milk powder-based were irregularly shaped. Low water activity of microparticles (0.31-0.33), good powders characteristics, high solubility (80.3-94.3%) and encapsulation yields (63.7-77.0%) were determined. All microparticles exhibited significant antioxidant capacity (243-386 µmolTE/g), good colour stability after three months of storage and antimicrobial activity. High content of total anthocyanins, with cyanidin-3-glucoside as predominant, were achieved. In vitro release of anthocyanins from microparticles was sustained, particularly from gum Arabic-based. These findings suggest that proposed simple eco-friendly extraction and microencapsulation procedures could serve as valuable tools for valorisation and conversion of black soybean coat into highly functional and stable food colourant.
[Mh] Termos MeSH primário: Composição de Medicamentos
Goma Arábica/química
Leite/química
Polissacarídeos/química
Feijão de Soja/química
[Mh] Termos MeSH secundário: Animais
Antocianinas/química
Antioxidantes/química
Sementes/química
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Anthocyanins); 0 (Antioxidants); 0 (Polysaccharides); 7CVR7L4A2D (maltodextrin); 9000-01-5 (Gum Arabic)
[Em] Mês de entrada:1710
[Cu] Atualização por classe:171026
[Lr] Data última revisão:
171026
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170719
[St] Status:MEDLINE
[do] DOI:10.1080/02652048.2017.1354939


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[PMID]:28624082
[Au] Autor:Janiszewska-Turak E; Dellarosa N; Tylewicz U; Laghi L; Romani S; Dalla Rosa M; Witrowa-Rajchert D
[Ad] Endereço:Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences (SGGW), Warsaw, ul. Nowoursynowska 159c, 02-776 Warsaw, Poland. Electronic address: emilia_janiszewska_turak@sggw.pl.
[Ti] Título:The influence of carrier material on some physical and structural properties of carrot juice microcapsules.
[So] Source:Food Chem;236:134-141, 2017 Dec 01.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:This study investigates the effect of carrier type on the physical and structural properties of microcapsules of pure carrot juice. Low-crystallised maltodextrin (MD), gum arabic (GA), mixtures of MD and GA (1:1; 2:1; 3:1) and whey protein isolate (WPI) were used as carriers. Microencapsulation was carried out in a spray-drier at inlet air temperature of 160°C. Powders were investigated for dry matter, water activity, diameter, carotene content and hygroscopicity. In addition, differential scanning calorimetry (DSC) and time domain nuclear magnetic resonance (TD-NMR) were applied to analyse microcapsules glass transition temperature (Tg). Carrot powders with GA used as a carrier material resulted in better carotenoids retention and higher stability of powders in terms of higher Tg, lower a and good hygroscopic properties. However, all powders showed a low a (below 0.26) and high dry matter content (98-99%) indicating a good potential for protection of microencapsulated carotenoids during the storage.
[Mh] Termos MeSH primário: Daucus carota/química
Composição de Medicamentos
[Mh] Termos MeSH secundário: Cápsulas
Goma Arábica
Pós
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Capsules); 0 (Powders); 9000-01-5 (Gum Arabic)
[Em] Mês de entrada:1708
[Cu] Atualização por classe:170808
[Lr] Data última revisão:
170808
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170619
[St] Status:MEDLINE


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[PMID]:28329408
[Au] Autor:Fujita A; Souza VB; Daza LD; Fávaro-Trindade CS; Granato D; Genovese MI
[Ad] Endereço:Laboratory of Food Bioactive Compounds, Food and Experimental Nutrition Dept., FCF, Univ. of São Paulo, Av. Prof. Lineu Prestes, 580, 05508-000, São Paulo - SP, Brazil.
[Ti] Título:Effects of Spray-Drying Parameters on In Vitro Functional Properties of Camu-Camu (Myrciaria dubia Mc. Vaugh): A Typical Amazonian Fruit.
[So] Source:J Food Sci;82(5):1083-1091, 2017 May.
[Is] ISSN:1750-3841
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Camu-camu (Myrciaria dubia) fruit is a rich source of bioactive compounds but its shelf life is rather short. Therefore, this study was aimed to evaluate the effect of inlet air temperature (T) and concentration (C) of maltodextrin and arabic gum on the spray-drying process of commercial camu-camu pulps (São Paulo and Manaus). Moisture, solubility, total phenolics (TP), ascorbic acid (AA), and proanthocyanidins (PAC) contents, and in vitro antioxidant capacity of the powders (FRAP, DPPH, Folin-Ciocalteu's reducing capacity were measured). Arabic gum resulted in better yields (22% to 30%), powder solubility (84% to 90%), and lower losses of analyzed compounds than the powders manufactured with maltodextrin. Overall, inlet air temperature had a lower impact on the responses studied than the concentration of carrier agents. Polynomial equations were generated for AA (R = 0.993), TP (R = 0.735), PAC (R = 0.946), and for the antioxidant capacity assays (0.867 ≤ R ≤ 0.963). In addition, principal component analysis showed that the lowest concentration of carrier agents (6%) in spray drying resulted in the lowest losses of bioactive compounds and, consequently, the highest antioxidant capacity.
[Mh] Termos MeSH primário: Antioxidantes/farmacologia
Ácido Ascórbico/análise
Dessecação/métodos
Frutas/química
Myrtaceae/química
Fenóis/análise
Proantocianidinas/análise
[Mh] Termos MeSH secundário: Antioxidantes/análise
Compostos de Bifenilo/metabolismo
Brasil
Comércio
Manipulação de Alimentos/métodos
Armazenamento de Alimentos
Goma Arábica
Seres Humanos
Picratos/metabolismo
Polissacarídeos
Temperatura Ambiente
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Antioxidants); 0 (Biphenyl Compounds); 0 (Phenols); 0 (Picrates); 0 (Polysaccharides); 0 (Proanthocyanidins); 7CVR7L4A2D (maltodextrin); 9000-01-5 (Gum Arabic); DFD3H4VGDH (1,1-diphenyl-2-picrylhydrazyl); PQ6CK8PD0R (Ascorbic Acid)
[Em] Mês de entrada:1711
[Cu] Atualização por classe:171102
[Lr] Data última revisão:
171102
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170323
[St] Status:MEDLINE
[do] DOI:10.1111/1750-3841.13668


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[PMID]:28317718
[Au] Autor:Huang GQ; Du YL; Xiao JX; Wang GY
[Ad] Endereço:College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China. Electronic address: hgqfood@qau.edu.cn.
[Ti] Título:Effect of coacervation conditions on the viscoelastic properties of N,O-carboxymethyl chitosan - gum Arabic coacervates.
[So] Source:Food Chem;228:236-242, 2017 Aug 01.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:The effects of coacervation acidity, phase separation temperature, ionic strength, and biopolymer ratio on the viscoelasticity of the N,O-carboxymethyl chitosan (NOCC) - gum Arabic (GA) coacervate were investigated by using coacervate yield as the indicator of electrostatic interaction strength. The strongest interaction between NOCC and GA occurred at pH 3.0, whereas the highest modulus values were found in the coacervate separated at pH 6.0. The coacervate yield did not vary with phase separation temperature in the range 4-55°C, but the coacervate viscoelasticity declined as the temperature increased from 25°C to 45°C and then peaked at 55°C. The presence of NaCl weakened the electrostatic interaction between the two polyelectrolytes, but no dose-dependent reduction in viscoelasticity was observed for their coacervates. Besides, the highest electrostatic interaction strength and coacervate viscoelasticity were recorded at different GA to NOCC ratios. It is proposed that the strength of electrostatic interaction is not the only parameter that determines the viscoelasticity of the NOCC - GA coacervate.
[Mh] Termos MeSH primário: Quitosana/análogos & derivados
Quitosana/química
Goma Arábica/química
[Mh] Termos MeSH secundário: Concentração de Íons de Hidrogênio
Viscosidade
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (O-carboxymethylchitosan); 9000-01-5 (Gum Arabic); 9012-76-4 (Chitosan)
[Em] Mês de entrada:1705
[Cu] Atualização por classe:170501
[Lr] Data última revisão:
170501
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170321
[St] Status:MEDLINE


  7 / 543 MEDLINE  
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[PMID]:28302485
[Au] Autor:Hadavi M; Hasannia S; Faghihi S; Mashayekhi F; Zadeh HH; Mostofi SB
[Ad] Endereço:National Institute of Genetic Engineering and Biotechnology, Institute of Medical Biotechnology, Department of Stem Cell and Regenerative Medicine, Tehran, Iran; University of Guilan, Faculty of Science, Department of Biology, Rasht, Iran.
[Ti] Título:Novel calcified gum Arabic porous nano-composite scaffold for bone tissue regeneration.
[So] Source:Biochem Biophys Res Commun;488(4):671-678, 2017 Jul 08.
[Is] ISSN:1090-2104
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:The aim of this study was to investigate the biomechanical and biological properties of a nanocomposite scaffold containing both mineral and polysaccharide constituents. Hydroxyapatite nanoparticles (n-HA) was synthesized from dead abra ovata shells using wet chemical methods and was used in different ratios in concert with gum Arabic, a branched plant polysaccharide. N-HA/gum nanocomposite was fabricated with freeze-drying process and characterized by FTIR and SEM for chemical structure and morphology. Porosity was estimated using liquid substitution method. The scaffold mechanical properties were evaluated by compressive test measurement. Osteogenic differentiation was assessed using alkaline phosphatase production and biomineralization was evaluated using Alizarin red assay. Results demonstrated that the hydroxyapatite/gum Arabic nanocomposite had favorable biocompatibility and a similar structure to natural bone matrix. Porous nanocomposite possessed macropore networks with a porosity 87-93% and mean pore size ranging between 164 and 230 µm. The gum/HA with a ratio of 50% w/w HA had the highest compressive modulus of ∼75.3 MPa Pa (MPa) and the ultimate compressive stress of ∼16.6 MPa. C2C12 cells cultured on a scaffold with higher percentage (40 and 50 w/w) of HA demonstrated increased ALP levels and calcium deposition. The data from the present study demonstrated significant changes to the biomechanical properties and osteoconductivity of the nanocomposite scaffold by modulating its mineral content. Nanocomposite scaffolds containing gum and n-HA of 40-50% exhibited highest mechanical properties, as well as supported increased biomineralization.
[Mh] Termos MeSH primário: Regeneração Óssea/efeitos dos fármacos
Durapatita/farmacologia
Goma Arábica/farmacologia
Nanocompostos/química
Tecidos Suporte/química
[Mh] Termos MeSH secundário: Animais
Linhagem Celular
Durapatita/química
Goma Arábica/química
Camundongos
Porosidade
Propriedades de Superfície
Engenharia Tecidual
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
9000-01-5 (Gum Arabic); 91D9GV0Z28 (Durapatite)
[Em] Mês de entrada:1710
[Cu] Atualização por classe:171002
[Lr] Data última revisão:
171002
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170318
[St] Status:MEDLINE


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[PMID]:28274412
[Au] Autor:Eratte D; Dowling K; Barrow CJ; Adhikari BP
[Ad] Endereço:Faculty of Science and Technology, Federation University Australia, Ballarat, VIC 3353, Australia. Electronic address: d.eratte@federation.edu.au.
[Ti] Título:In-vitro digestion of probiotic bacteria and omega-3 oil co-microencapsulated in whey protein isolate-gum Arabic complex coacervates.
[So] Source:Food Chem;227:129-136, 2017 Jul 15.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Solid co-microcapsules of omega-3 rich tuna oil and probiotic bacteria L. casei were produced using whey protein isolate-gum Arabic complex coacervate as wall material. The in-vitro digestibility of the co-microcapsules and microcapsules was studied in terms of survival of L. casei and release of oil in sequential exposure to simulated salivary, gastric and intestinal fluids. Co-microencapsulation significantly increased the survival and surface hydrophobicity and the ability of L. casei to adhere to the intestinal wall. No significant difference in the assimilative reduction of cholesterol was observed between the microencapsulated and co-microencapsulated L. casei. The pattern of release of oil from the microcapsules and co-microcapsules was similar. However, the content of total chemically intact omega-3 fatty acids was higher in the oil released from co-microcapsules than the oil released from microcapsules. The co-microencapsulation can deliver bacterial cells and omega-3 oil to human intestinal system with less impact on functional properties.
[Mh] Termos MeSH primário: Ácidos Graxos Ômega-3/química
Trato Gastrointestinal/microbiologia
Goma Arábica/química
Lactobacillus casei/química
Probióticos/análise
Proteínas do Soro do Leite/química
[Mh] Termos MeSH secundário: Aderência Bacteriana
Digestão
Composição de Medicamentos
Sistemas de Liberação de Medicamentos
Ácidos Graxos Ômega-3/metabolismo
Trato Gastrointestinal/metabolismo
Seres Humanos
Lactobacillus casei/crescimento & desenvolvimento
Lactobacillus casei/fisiologia
Viabilidade Microbiana
Modelos Biológicos
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Fatty Acids, Omega-3); 0 (Whey Proteins); 9000-01-5 (Gum Arabic)
[Em] Mês de entrada:1704
[Cu] Atualização por classe:170424
[Lr] Data última revisão:
170424
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170310
[St] Status:MEDLINE


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[PMID]:28254315
[Au] Autor:Horst MF; Coral DF; Fernández van Raap MB; Alvarez M; Lassalle V
[Ad] Endereço:INQUISUR-CONICET, Dto. Química, Universidad Nacional del Sur, Bahía Blanca, Buenos Aires, Argentina. Electronic address: mfhorst@uns.edu.ar.
[Ti] Título:Hybrid nanomaterials based on gum Arabic and magnetite for hyperthermia treatments.
[So] Source:Mater Sci Eng C Mater Biol Appl;74:443-450, 2017 May 01.
[Is] ISSN:1873-0191
[Cp] País de publicação:Netherlands
[La] Idioma:eng
[Ab] Resumo:In this study, one-step co-precipitation method was conveniently adapted to obtain novel nanomaterials based on Gum Arabic and magnetite. Two synthesis procedures were evaluated: one employing the solid biopolymer in the co-precipitation media; a second using an aqueous solution of the polysaccharide. An exhaustive characterization of both formulations was performed using several specific techniques. The obtained data confirmed the successful incorporation of the gum Arabic on the magnetic core. Values of hydrodynamic diameters, measured by dynamic light scattering, in aqueous dispersions were about 70-80nm, while sizes lower than 20nm were registered by TEM microscopy. Surface charge of gum Arabic coated magnetic nanoparticles was significantly different from the corresponding to raw materials (magnetite and GA). This fact confirmed the formation of hybrid nanosystems with novel and specific properties. The potential utility of these materials was tested regarding to magnetic hyperthermia therapy under radiofrequency fields. Magnetocalorimetric measurements were performed in a wide range of field amplitude and frequency. Specific absorption rate of 218W/gFe was determined at field frequency of 260kHz and amplitude of 52kA/m. These results demonstrate their viability to be applied in tumor ablation treatments. Using the linear response theory and restricting field parameters to the accepted biomedical window, maximum useful value of 74w/gFe is predicted at 417kHz and 12kA/m.
[Mh] Termos MeSH primário: Goma Arábica/química
Magnetismo
Nanoestruturas/química
[Mh] Termos MeSH secundário: Difusão Dinâmica da Luz
Hipertermia Induzida
Nanopartículas de Magnetita/química
Microscopia Eletrônica de Transmissão
Tamanho da Partícula
Espectroscopia de Infravermelho com Transformada de Fourier
Termogravimetria
Difração de Raios X
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Magnetite Nanoparticles); 9000-01-5 (Gum Arabic)
[Em] Mês de entrada:1706
[Cu] Atualização por classe:170614
[Lr] Data última revisão:
170614
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170304
[St] Status:MEDLINE


  10 / 543 MEDLINE  
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[PMID]:27979150
[Au] Autor:Binsi PK; Natasha N; Sarkar PC; Muhamed Ashraf P; George N; Ravishankar CN
[Ad] Endereço:ICAR - Central Institute of Fisheries Technology, Matsyapuri, Willington Island, Cochin 682 029, India. Electronic address: binsipk@yahoo.com.
[Ti] Título:Structural, functional and in vitro digestion characteristics of spray dried fish roe powder stabilised with gum arabic.
[So] Source:Food Chem;221:1698-1708, 2017 Apr 15.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Fish roes are considered as nutritionally valuable for their high content of essential fatty acids and amino acids. However, roe lipids undergo considerable extent of oxidation during processing and storage, imparting objectionable bitter taste and rancid flavour to roe products. Hence, the objective of the study was to reconstitute the roe mass and microencapsulate lipid fraction, so that small oil droplets are entrapped within a dry matrix of roe proteins during spray drying. Prior to spray drying, the emulsion was stabilised with gum arabic as it also act as a co-wall polymer. The microscopic images indicated presence of larger aggregates in unstabilised powder (RC) compared to well-separated particles in stabilised powder (RG). Incorporation of gum arabic retarded rancidity development during storage. In vitro digestive pattern of roe powder indicated higher amount of oil release in RG. These observations highlight the potential of converting the soft textured carp roe mass into stable fish roe powder with superior storage stability and functionality.
[Mh] Termos MeSH primário: Dessecação/métodos
Composição de Medicamentos/métodos
Produtos Pesqueiros/análise
Goma Arábica/química
[Mh] Termos MeSH secundário: Digestão
Emulsões/química
Oxirredução
Pós/química
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Emulsions); 0 (Powders); 9000-01-5 (Gum Arabic)
[Em] Mês de entrada:1703
[Cu] Atualização por classe:171003
[Lr] Data última revisão:
171003
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:161217
[St] Status:MEDLINE



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