4 documents found, page 1 of 1
Microencapsulation of guava pulp using prebiotic wall material
Rivas,Jéssica Chaves; Cabral,Lourdes Maria Correa; Rocha-Leão,Maria Helena Miguez daAbstract Important 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 inu...
Development of a fruit smoothie with solid albumen of green coconut
Teixeira,Nátali Silva; Torrezan,Renata; Freitas-Sá,Daniela De Grandi Castro; Pontes,Sérgio Macedo; Ribeiro,Leilson de OliveiraABSTRACT: The present study aimed to develop a mixed smoothie drink using the solid albumen of the green coconut in its composition. Smoothie formulations were prepared following an experimental design, setting the solid albumen concentration at 20% and varying the contents of the acerola (Barbados Cherry), pineapple, and coconut water pulps, which corresponded to 80% of the total mass of the product. Response ...
Recuperação de compostos bioativos a partir do bagaço de uva
Gruz,Ana Paula Gil; Sousa,Carla Guimarães Silva e; Torres,Alexandre Guedes; Freitas,Suely Pereira; Cabral,Lourdes Maria CorreaAs indústrias de frutas destacam-se pelo volume de resíduo gerado e, principalmente, pela composição dos mesmos. O Brasil vem-se consolidando como um importante produtor mundial de suco de uva, gerando grande quantidade de resíduos diversos, como o bagaço, que corresponde a aproximadamente 20% da fruta processada. O bagaço constitui-se de casca e semente, e apresenta uma composição rica e heterogênea em compost...
Production of grape juice powder obtained by freeze-drying after concentration ...
Gurak,Poliana Deyse; Cabral,Lourdes Maria Correa; Rocha-Leão,Maria HelenaThis study aimed to evaluate the freeze-drying process for obtaining grape juice powder by reverse osmosis using 50% grape juice pre-concentrated (28.5 °Brix) and 50% hydrocolloids (37.5% maltodextrin and 12.5% arabic gum). The morphology of the glassy food showed the absence of crystalline structure, which was the amorphous wall that protected the contents of the powder. The samples were stored in clear and da...