Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/39734
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dc.creatorAbrahão, Fernanda Rezende-
dc.creatorRocha, Lenizy Cristina Reis-
dc.creatorSantos, Taline Amorim-
dc.creatorCarmo, Eloá Lourenço do-
dc.creatorPereira, Lívio Antônio Silva-
dc.creatorBorges, Soraia Vilela-
dc.creatorPereira, Rosemary Gualberto Fonseca Alvarenga-
dc.creatorBotrel, Diego Alvarenga-
dc.date.accessioned2020-04-03T17:21:09Z-
dc.date.available2020-04-03T17:21:09Z-
dc.date.issued2019-04-
dc.identifier.citationABRAHÃO, F. R. et al. Microencapsulation of bioactive compounds from espresso spent coffee by spray drying. LWT, [S.l.], v. 103, p. 116-124, Apr. 2019.pt_BR
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S0023643818311277pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/39734-
dc.description.abstractThis present work aimed to evaluate the encapsulation of bioactive compounds extracted from espresso spent coffee, applying the spray drying technique. The use of whey protein isolated (WPI) as wall material, and the combination with maltodextrin (MD), Arabic gum (AG) and inulin (IN) (1:1 proportion) to retain the bioactive compounds and antioxidant activity were also assessed. The contents of phenolic compounds, caffeine and chlorogenic acids were determined in order to evaluate the encapsulation efficiency of each treatment. Additional analyses for characterization of the samples were also performed. It was possible to obtain particles of spherical shape with no cracks on the surface. The use of WPI showed greater efficiency in the maintenance of the antioxidant activity measured by different methods. The encapsulates obtained carried and protected considerable amounts of antioxidants present in the coffee, which were extracted from processing wastes.pt_BR
dc.languageen_USpt_BR
dc.publisherElsevierpt_BR
dc.rightsrestrictAccesspt_BR
dc.sourceLWTpt_BR
dc.subjectSpent coffee groundspt_BR
dc.subjectAntioxidant activitypt_BR
dc.subjectPhenolic compoundspt_BR
dc.subjectCarbohydratespt_BR
dc.subjectWhey protein isolatedpt_BR
dc.titleMicroencapsulation of bioactive compounds from espresso spent coffee by spray dryingpt_BR
dc.typeArtigopt_BR
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