Microencapsulation of guava pulp using prebiotic wall material.

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dc.contributorJÉSSICA CHAVES RIVAS, UFRJ; LOURDES MARIA CORREA CABRAL, CTAA; MARIA HELENA MIGUEZ DA ROCHA-LEÃO, UFRJ.
dc.creatorRIVAS, J. C.
dc.creatorCABRAL, L. M. C.
dc.creatorROCHA-LEÃO, M. H. M. DA
dc.date2021-08-18T12:11:43Z
dc.date2021-08-18T12:11:43Z
dc.date2021-08-18
dc.date2021
dc.date.accessioned2026-06-30T23:10:24Z
dc.descriptionImportant functional compounds present in fruits are often lost in technological processes and during storage. Microencapsulation technique allows maintaining the compounds of interest and adding value to the product using functional encapsulating materials. This work aimed to produce microencapsulated guava pulp using the spray-drying technique and a functional encapsulant material, i.e., a mix of inulin and maltodextrin. The guava pulp was analyzed for centesimal composition, carotenoid content, and antioxidant activity. The microspheres were analyzed for retention of carotenoids, antioxidant activity over time, and morphology by Scanning Electron Microscopy (SEM) and X-ray diffraction. Two proportions of coating material could maintain the antioxidant activity of guava pulp. The microencapsulation with a higher percentage of inulin is a preferred option due to the good results of retention and stability regarding antioxidant activity over time, relevant retention of the carotenoid content, and a more stable microstructure. In addition, inulin can add value to powders owing to its inherent functional properties. The product obtained in the study is innovative and interesting, as well as may provide a capable use of these materials as encapsulated agents. In fact, it can be considered a potential functional ingredient.
dc.descriptionMicroencapsulamento de polpa de goiaba com material de parede prebiótico.
dc.identifierBrazilian Journal of Food Technology, v. 24, e2020213.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1133678
dc.identifierhttps://doi.org/10.1590/1981-6723.21320
dc.identifier.urihttp://hdl.handle.net/123456789/375747
dc.languageeng
dc.rightsopenAccess
dc.subjectSpray-drying
dc.subjectFood ingredients
dc.subjectShelf-life
dc.subjectInulina
dc.subjectTecnologia de Alimento
dc.subjectIngrediente
dc.subjectAntioxidante
dc.subjectCarotenóide
dc.subjectVida de Prateleira
dc.subjectFood technology
dc.subjectAntioxidants
dc.subjectCarotenoids
dc.subjectInulin
dc.titleMicroencapsulation of guava pulp using prebiotic wall material.
dc.typeArtigo de periódico

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