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1.
J Microencapsul ; 37(1): 65-76, 2020 Jan.
Artigo em Inglês | MEDLINE | ID: mdl-31724471

RESUMO

The objective of this research work was to obtain blackberry pulp in microencapsulated powder with a of arrowroot starch/gum arabic mixture by spray drying. Experimental design, with 11 runs, was performed to evaluate the effects of inlet air temperature (100-150 °C) and encapsulating agent concentration (1:0.5-1:2, blackberry pulp solids: arrowroot starch/gum arabic) on the functional properties of powders. The ascorbic acid content and luminosity of the powder increased with increasing encapsulating agent concentrations, whereas the b* values decreased. Increasing the inlet air temperature and decreasing the encapsulating agent concentration, the content of anthocyanins also increased. The powders were able to reduce Fe+3 and to trap free radicals, showing antioxidant property. The temperature of 143 °C and concentration of encapsulating agent 1:1.78 were the ideal conditions to have high content of ascorbic acid and good content of anthocyanins and antioxidant properties.


Assuntos
Antocianinas/administração & dosagem , Antioxidantes/administração & dosagem , Goma Arábica/química , Marantaceae/química , Rubus/química , Amido/química , Antocianinas/química , Antioxidantes/química , Ácido Ascórbico/administração & dosagem , Ácido Ascórbico/química , Portadores de Fármacos/química , Composição de Medicamentos
2.
Polymers (Basel) ; 11(9)2019 Aug 23.
Artigo em Inglês | MEDLINE | ID: mdl-31443596

RESUMO

This research work evaluated the influence of the type of incorporation and variation in the concentration of blackberry pulp (BL) and microencapsulated blackberry pulp (ML) powders by freeze-drying on the chemical and physical properties of arrowroot starch films. Blackberry powders were added to the film-forming suspension in different concentrations, 0%, 20%, 30% and 40% (mass/mass of dry starch) and through two different techniques, directly (D) and by sprinkling (S). Scanning electron microscopy (SEM) images revealed that the incorporation of blackberry powder has rendered the surface of the film rough and irregular. Films incorporated with BL and ML powders showed an increase in thickness and water solubility and a decrease in tensile strength in comparison with the film containing 0% powder. The incorporation of blackberry BL and ML powders into films transferred colour, anthocyanins and antioxidant capacity to the resulting films. Films added with blackberry powder by sprinkling were more soluble in water and presented higher antioxidant capacity than films incorporated directly, suggesting great potential as a vehicle for releasing bioactive compounds into food.

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