Use este identificador para citar ou linkar para este item: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/426
Registro completo de metadados
Campo DCValorIdioma
dc.contributor.authorFrancisco, Cristhian Rafael Lopes; et al.-
dc.contributor.otherPT_Br
dc.date.accessioned-
dc.date.accessioned2022-09-02T15:48:36Z-
dc.date.availablePT_Br
dc.date.available2022-09-02T15:48:36Z-
dc.date.copyright-
dc.date.issued2022-
dc.identifierPT_Br
dc.identifier.citationCurrent Research in Food Science, v. 5, p. 878-885, 2022.pt_BR
dc.identifier.urihttp://repositorio.ital.sp.gov.br/jspui/handle/123456789/426-
dc.description.abstractIn this study, the effects of different concentrations of pea protein concentrate (PPC) in the physical properties, porosity features, and oxidative stability of maltodextrin-based spray-dried microparticles containing orange essential oil (OEO, rich in limonene) were evaluated. The use of PPC resulted in spray-dried microparticles with encapsulation efficiencies of about 99 wt%, without visible pores, and relatively high glass transition temperature (66,4 ◦C) at Aw ~ 0.3. The nitrogen adsorption and positron annihilation lifetime spectroscopy measurements showed that the increase of PPC concentration from 2.4 to 4.8 wt% (g of PPC/100 g of emulsion) did not affect the porosity features of the microparticles. These results were confirmed by the profiles of OEO retention and limonene oxide production, which were similar for both samples throughout four weeks of storage. Based on these results, we verified that the lower amount of PPC we tested can effectively protect the OEO during storage, showing that a relatively cheaper orange flavor powder can be produced using less protein.pt_BR
dc.formatPT_Br
dc.languagePT_Br
dc.language.isoenpt_BR
dc.rightsPT_Br
dc.sourcePT_Br
dc.subjectEssential oilpt_BR
dc.subjectPea sativum L.pt_BR
dc.subjectPlant proteinpt_BR
dc.subjectPore sizept_BR
dc.subjectPositron annihilation lifetime spectroscopypt_BR
dc.subjectSpray-dryingpt_BR
dc.titleThe porosity of carbohydrate-based spray-dried microparticles containing limonene stabilized by pea protein: Correlation between porosity and oxidative stabilitypt_BR
dc.typeArticlept_BR
dc.date.updated-
dc.subject.cnpqPT_Br
dc.contributor.CRUESPPT_Br
dc.subjec.otherlanguage
dc.subject.wosPT_Br
dc.identifier.italrecordnumber-
dc.creator.idPT_Br
dc.contributor.authoremailPT_Br
dc.contributor.authoritalPT_Br
dc.contributor.authorexternalPT_Br
dc.contributor.nameofprogramPT_Br
dc.contributor.institutionPT_Br
dc.contributor.eventPT_Br
dc.publisher.cityPT_Br
dc.publisher.countryPT_Br
dc.date.monthofcirculation-
dc.description.areaofknowledgePT_Br
dc.description.referencesPT_Br
dc.description.referencePT_Br
dc.description.sponsorPT_Br
dc.description.sponsor-standardPT_Br
dc.description.sponsorremissivePT_Br
dc.description.sponsordocumentnumberPT_Br
dc.description.volumePT_Br
dc.description.volumesupplementPT_Br
dc.description.issuenumber-
dc.description.issuesupplementPT_Br
dc.description.issuespecialPT_Br
dc.description.firstpagePT_Br
dc.description.lastpagePT_Br
dc.rights.accessrightsPT_Br
dc.identifie.eissnPT_Br
dc.identifie.wosPT_Br
dc.identifie.doiPT_Br
dc.identifie.doiPT_Br
dc.identifie.urlPT_Br
dc.identifie.localPT_Br
dc.format.supportPT_Br
dc.creator.orcidPT_Br
Aparece nas coleções:Artigos Científicos

Arquivos associados a este item:
Arquivo Descrição TamanhoFormato 
The porosity of carbohydrate-based....pdf2.63 MBAdobe PDFVisualizar/Abrir


Os itens no repositório estão protegidos por copyright, com todos os direitos reservados, salvo quando é indicado o contrário.