Advanced search
Start date
Betweenand
Related content
(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Incorporation of microencapsulated hydrophilic and lipophilic nutrients into foods by using ultrasound as a pre-treatment for drying: A prospective study

Full text
Author(s):
Rojas, Meliza Lindsay [1] ; Alvim, Izabela Dutra [2] ; Duarte Augusto, Pedro Esteves [1, 3]
Total Authors: 3
Affiliation:
[1] Univ Sao Paulo, Luiz de Queiroz Coll Agr ESALQ, Dept Agri Food Ind Food & Nutr LAN, Piracicaba, SP - Brazil
[2] Food Technol Inst ITAL, Technol Ctr Cereal & Chocolate, Campinas, SP - Brazil
[3] Univ Sao Paulo, Food & Nutr Res Ctr NAPAN, Piracicaba, SP - Brazil
Total Affiliations: 3
Document type: Journal article
Source: ULTRASONICS SONOCHEMISTRY; v. 54, p. 153-161, JUN 2019.
Web of Science Citations: 1
Abstract

The present work proposes using the ultrasound technology to incorporate microencapsulated nutrients during pre-treatments for drying of food products. Both hydrophilic and lipophilic nutrients were evaluated: incorporation of microcapsules of iron (obtained by spray drying using maltodextrin as wall material) and carotenoids (obtained by hot emulsification and solidification using hydrogenated palm oil as wall material). The ultrasound pre-treatment was applied in water and ethanol, where the microcapsules were dispersed, and food samples were immersed. Pumpkin and apple were selected as suitable food material to perform the iron and carotenoid incorporation, respectively. Ultrasound allowed more homogeneous iron incorporation in pumpkin. The iron content increased more than 1000% in pre-treated samples compared to control. In the same manner, carotenoid content increased in about 430% when ultrasound was applied. After drying, the carotenoid content decreased by 65% in control samples. However, better carotenoid retention was obtained after drying in ultrasound processed samples. The results show that pre-treatment with ultrasound can be used to incorporate nutrients into the food matrix, increasing not only the incorporated quantity but also promoting their preservation. Nevertheless, future studies must be performed to determine the nutrient bioavailability and bioaccessibility. (AU)

FAPESP's process: 16/18052-5 - +Pro²FOOD: emerging technologies to enhance food processing and properties
Grantee:Pedro Esteves Duarte Augusto
Support Opportunities: Regular Research Grants