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dc.creatorProcopio, Fernanda Ramalho-
dc.creatorFerraz, Mariana Costa-
dc.creatorPrado-Silva, Leonardo do-
dc.creatorPaulino, Bruno Nicolau-
dc.creatorSant’Ana, Anderson S.-
dc.creatorPastore, Glaucia Maria-
dc.creatorSobral, Paulo José do Amaral-
dc.creatorHubinger, Miriam Dupas-
dc.date.accessioned2024-10-24T12:57:51Z-
dc.date.available2024-10-24T12:57:51Z-
dc.date.issued2022-10-15-
dc.identifier.citationPROCOPIO, F. R.; FERRAZ, M. C.; PRADO-SILVA, L.; PAULINO, B. N.; SANT’ANA, A. S.; PASTORE, G. M.; SOBRAL, P. J. A.; HUBINGER, M. D. Antifungal Synergistic Effect of Paprika and Cinnamon Oleoresins and Their Coencapsulation by Spray Chilling Technique to Produce a Carotenoid-Cinnamaldehyde-Rich Food Powder. Food and Bioprocess Technology, Nova York, v. 15, n. 2826-2838, 2022. Disponível em: https://doi.org/10.1007/s11947-022-02918-w. Acesso em: 6 maio 2024.pt_BR
dc.identifier.urihttps://doi.org/10.1007/s11947-022-02918-wpt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/59599-
dc.description.abstractOleoresins are natural extracts obtained from plants and spices. Cinnamaldehyde and carotenoids are the main compounds found in cinnamon and paprika oleoresins, respectively, and exhibit pronounced antimicrobial and antioxidant potential. The coencapsulation of the two oleoresins can promote greater stability and synergism between them. Microencapsulation by spray chilling generates solid lipid microparticles when the atomized matrix crystallizes in contact with the cold chamber. This technique allows greater trapping of volatile compounds as they are more soluble in lipid materials. This work’s main objective was to evaluate the synergistic antifungal effect between cinnamon and paprika oleoresins and their coencapsulation by spray chilling. Cinnamon:paprika (1:1 and 2:1) mixture showed a synergistic effect against Penicillium paneum and Aspergillus niger. The extracts also prevented the growth of microorganisms without direct contact with the agar. The microparticles showed a spherical surface and polymorphic β′-characteristic. Particles containing paprika oleoresin presented orange color, while samples with only cinnamon were off-white. The size distribution was multimodal with (D0.5) ranging from 13.6 μm for samples containing only cinnamon to 1152.7 μm for samples containing only paprika oleoresin. The storage temperature (5 and 25 °C) affected the release of cinnamaldehyde from the microparticles. Regarding the first 14 days, samples stored at 5 °C released more cinnamaldehyde compared to that stored at 25 °C. The concentration of carotenoids in the particles remained constant throughout the 49 days of storage for both temperatures. The coencapsulation of oleoresin from paprika and cinnamon made it possible to obtain a lipid coloring powder that has antimicrobial properties.pt_BR
dc.languagept_BRpt_BR
dc.publisherSpringer Science+Business Mediapt_BR
dc.rightsacesso abertopt_BR
dc.sourceFood and Bioprocess Technology,pt_BR
dc.subjectEfeito antifúngicopt_BR
dc.subjectOleorresinapt_BR
dc.subjectCoencapsulaçãopt_BR
dc.subjectMicroencapsulaçãopt_BR
dc.subjectCompostos bioativospt_BR
dc.subjectAntifungal effectpt_BR
dc.subjectOleoresinpt_BR
dc.subjectCoencapsulationpt_BR
dc.subjectMicroencapsulationpt_BR
dc.subjectBioactive compoundspt_BR
dc.titleAntifungal Synergistic effect of paprika and cinnamon oleoresins and their coencapsulation by spray chilling technique to produce a carotenoid-cinnamaldehyde-rich food powderpt_BR
dc.typeArtigopt_BR
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