| Texto completo | |
| Autor(es): |
Ramos-Souza, Caroline
;
da Trindade, Leticia Guerreiro
;
Braga, Anna Rafaela Cavalcante
;
Perrechil, Fabiana
;
De Rosso, Veridiana Vera
Número total de Autores: 5
|
| Tipo de documento: | Artigo Científico |
| Fonte: | FOOD HYDROCOLLOIDS; v. 166, p. 4-pg., 2025-03-04. |
| Resumo | |
The encapsulation technology was tested in two formulations for electrospinning with incorporation of carotenoid, a lipophilic compound. F1 (zein and Polyethylene oxide [PEO]) demonstrated better electrospinability than F2 (zein, PEO, and pectin), and all samples exhibited hydrophilic characteristics. The particle sizes ranging from 2.00 +/- 1.14 to 5.02 +/- 3.05 mu m, forming uniform, tubular microfibers with well-defined diameters for most electrospun fibers. The incorporation of pectin (F2) produced significantly larger microfibers (p < 0.05) compared to F1. The addition of non-saponified carotenoids resulted in a non-homogeneous solution with phase separation. Carotenoid degradation was not evident in F1, indicating that the formulation may have offered a degree of protection and contributed to the effective encapsulation of carotenoids. Both formulations showed minimal mass loss up to 250 C-degrees, demonstrating thermal stability. (AU) | |
| Processo FAPESP: | 21/00596-7 - Estudo da substituição do corante amarelo tartrazina por carotenoides de Pequi extraídos utilizando líquidos iônicos de alta performance |
| Beneficiário: | Caroline Ramos da Silva Souza |
| Modalidade de apoio: | Bolsas no Brasil - Doutorado Direto |
| Processo FAPESP: | 21/02692-3 - Estudo para substituição de corantes artificiais por carotenoides de frutas brasileiras: respostas tecnológicas inovadoras para aplicações em alimentos |
| Beneficiário: | Veridiana Vera de Rosso |
| Modalidade de apoio: | Auxílio à Pesquisa - Regular |