Mostrar el registro sencillo del ítem
dc.contributor.author
de Sá Mendes, Nathânia
dc.contributor.author
Coimbra, Pedro P.S.
dc.contributor.author
Santos, Millena C.B.
dc.contributor.author
Cameron, Luiz C.
dc.contributor.author
Ferreira, Mariana S.L.
dc.contributor.author
Buera, Maria del Pilar
dc.contributor.author
Gonçalves, Édira C.B.A.
dc.date.available
2021-11-02T15:08:46Z
dc.date.issued
2020-09
dc.identifier.citation
de Sá Mendes, Nathânia; Coimbra, Pedro P.S.; Santos, Millena C.B.; Cameron, Luiz C.; Ferreira, Mariana S.L.; et al.; Capsicum pubescens as a functional ingredient: Microencapsulation and phenolic profilling by UPLC-MSE; Elsevier Science; Food Research International; 135; 9-2020; 1-10
dc.identifier.issn
0963-9969
dc.identifier.uri
http://hdl.handle.net/11336/145737
dc.description.abstract
The aim of the present investigation is to study the effect of inlet temperatures on the physicochemical properties of spray-dried jamun juice powder. The inlet temperatures varied from 140 to 160 °C, whereas other parameters like outlet temperature (80 °C), maltodextrin concentration (25%) and feed flow rate (10 mL/min) were kept constant. Moisture content, water activity, bulk density, solubility, hygroscopicity, colour, powder morphology, particle size and glass transition temperatures were analyzed for the powder samples. Higher inlet temperature increased the moisture content of the powder, and led to the formation of larger particles. Powder samples showed water activity values below 0.3, which is good for powder stability. The colour of the jamun juice powder was mainly affected by inlet temperature, leading to the formation of powders that were significantly brighter and less purple as the inlet temperature increased. Glass transition temperature ranged from 55.85 to 71.78 °C. Powders produced at lower inlet temperatures showed smoother particle surfaces, whereas higher inlet temperature showed spherical particles with some shrinkage as analyzed by scanning electron microscope.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier Science
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
INLET TEMPERATURE
dc.subject
JAMUN FRUIT JUICE POWDER
dc.subject
MALTODEXTRIN
dc.subject
SPRAY DRYING
dc.subject
SYZYGIUM CUMINI
dc.subject.classification
Alimentos y Bebidas
dc.subject.classification
Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Capsicum pubescens as a functional ingredient: Microencapsulation and phenolic profilling by UPLC-MSE
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2021-09-07T18:55:34Z
dc.journal.volume
135
dc.journal.pagination
1-10
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: de Sá Mendes, Nathânia. Universidade Federal do Estado do Rio de Janeiro; Brasil
dc.description.fil
Fil: Coimbra, Pedro P.S.. Universidade Federal do Estado do Rio de Janeiro; Brasil
dc.description.fil
Fil: Santos, Millena C.B.. Universidade Federal do Estado do Rio de Janeiro; Brasil
dc.description.fil
Fil: Cameron, Luiz C.. Universidade Federal do Estado do Rio de Janeiro; Brasil
dc.description.fil
Fil: Ferreira, Mariana S.L.. Universidade Federal do Estado do Rio de Janeiro; Brasil
dc.description.fil
Fil: Buera, Maria del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina
dc.description.fil
Fil: Gonçalves, Édira C.B.A.. Universidade Federal do Estado do Rio de Janeiro; Brasil
dc.journal.title
Food Research International
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S0963996920303173
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.foodres.2020.109292
Archivos asociados