Characterization of the behavior of carotenoids from pitanga (Eugenia uniflora and buriti (Mauritia flexuosa during microemulsion production and in a dynamic gastrointestinal system
作者: Paulo BerniAna Cristina PinheiroAna Isabel BourbonMaura GuimarãesSolange G. Canniatti-BrazacaAntonio A. Vicente
刊名: Journal of Food Science and Technology, 2020, Vol.57 (2), pp.650-662
来源数据库: Springer Nature Journal
DOI: 10.1007/s13197-019-04097-7
关键词: Dynamic digestive systemTropical fruitsBioavailabilityBeta-caroteneLycopeneStructure design
原始语种摘要: Uncommon tropical fruits are emerging as raw-material for new food products with health benefits. This work aimed at formulating and processing microemulsions from pitanga ( and buriti ( fruits, since they are very rich in carotenoids (particularly lycopene and β-carotene, in order to encapsulate and increase carotenoids’ bioaccessibility. Pitanga and buriti microemulsions were produced by applying a direct processing (high-speed homogenization at 15,000 rpm and ultrasound with 20 kHz probe at 40% amplitude of the whole pulp together with surfactant (Tween 80 or Whey Protein Isolate at 2% and corn oil (5%. All treatments (HSH—US for 0–4, 4–0, 4–4, 4–8 min–min applied were able to increase the amount of carotenoid released. However, the processing also decreased the total amount of...
全文获取路径: Springer Nature  (合作)
影响因子:1.123 (2012)

  • carotenoids 类葫萝卜素
  • carotene 胡萝卜素
  • lycopene 番茄烯
  • microemulsion 微型乳剂
  • processing 加工
  • dynamic 动力学的
  • system 
  • fruits 成果
  • during 在的期间
  • whole 全部的