Use este identificador para citar ou linkar para este item: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/202
Título: Microencapsulation of green tea polyphenols by ionic gelation and spray chilling methods
Autor(es): Cutrim, Camila Sampaio
Alvim, Izabela Dutra
Cortez, Marco Antonio Sloboda







Palavras-chave: Microencapsulation
Polyphenols
Antioxidant activity
Double emulsion
Data do documento: 2019
Citação: J Food Sci Technol, v. 56, n. 8: 3561, 2019. https://doi.org/10.1007/s13197-019-03908-1.
Resumo: The consumption of teas has been increasing with the dissemination of information regarding the health benefits of its constituents. Obtaining food products with healthier profiles is already a reality for industry with the increasing development of new functional ingredients, including the use of tea and its derivatives (extracts). This work aimed to evaluate the encapsulation of green tea extract powder in lipid microparticles (LMP) by the spray chilling method and in ionic gelation microparticles (IGMP) by the ionic gelation method to obtain polyphenolrich water insoluble components. Microparticles were adequately obtained in both methods, with typical physical characteristics consistent with the results in literature results, 83.5 ± 2.8% encapsulation efficiency for LMP and 72.6 ± 0.4% for IGMP, and antioxidant activity (IC50 lg/ mL) of 33,169.4 ± 123.8 (IGMP) and 2099.7 ± 35.3 (LMP). The microparticles samples were considered suitable as ingredients for add polyphenols in foods.
URI: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/202
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