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(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

Edible coatings from native and modified starches retain carotenoids in pumpkin during drying

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Autor(es):
Lago-Vanzela, E. S. [1] ; do Nascimento, P. ; Fontes, E. A. F. [1] ; Mauro, M. A. [2] ; Kimura, M. [2]
Número total de Autores: 5
Afiliação do(s) autor(es):
[1] Univ Fed Vicosa, Dept Tecnol Alimentos, BR-36570000 Vicosa, MG - Brazil
[2] Univ Estadual Paulista, UNESP, Inst Biociencias Letras & Ciencias Exatas, Dept Engn & Tecnol Alimentos, BR-15054000 Sao Paulo - Brazil
Número total de Afiliações: 2
Tipo de documento: Artigo Científico
Fonte: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 50, n. 2, p. 420-425, MAR 2013.
Citações Web of Science: 34
Resumo

The goal of this study was to evaluate the effect of edible coating pre-treatments on the retention of provitamin A during pumpkin drying. The coatings used were based on native and modified maize and cassava starch. To evaluate the effects of these coatings, slices of `Dry Rajada' pumpkin were dried at 70 degrees C both with and without starch coatings applied at 30 and 80-90 degrees C. Carotenoid content was determined through HPLC using a C-30 column. Significant losses (12-15%) of trans-alpha-carotene and trans-beta-carotene were observed when slices were dried without the coating. Significant improvement of carotenoid content was observed for dehydrated slices that were previously coated with a native maize starch solution at 90 degrees C, as well as with a modified maize starch solution at 30 degrees C and also with a modified cassava starch solution at 90 degrees C. The application of these starch solutions probably produced a more uniform film that adhered to the slices, minimizing carotenoid degradation during pumpkin drying and, as a consequence, resulting in a product that can be considered a good source of provitamin A. (C) 2012 Elsevier Ltd. All rights reserved. (AU)

Processo FAPESP: 03/10151-4 - Substâncias bioativas em alimentos: aspectos químicos, bioquímicos, tecnológicos e implicações na saúde humana
Beneficiário:Delia Rodriguez Amaya
Linha de fomento: Auxílio à Pesquisa - Programa PRONEX - Temático