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Optimization of pinhão extract encapsulation by solid dispersion and application to cookies as a bioactive ingrediente

2022Journal article Open access
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dc.contributor.authorOliveira, Anielle
dc.contributor.authorMoreira, Thaysa Fernandes Moya
dc.contributor.authorPepinelli, Ana Luísa
dc.contributor.authorCosta, Luis Gustavo Médice Arabel
dc.contributor.authorSilva, Tamires Barlati Vieira
dc.contributor.authorCoqueiro, Aline
dc.contributor.authorFuchs, Renata Hernandez Barros
dc.contributor.authorDias, Maria Inês
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorBarros, Lillian
dc.contributor.authorGonçalves, Odinei Hess
dc.contributor.authorBracht, Lívia
dc.contributor.authorLeimann, Fernanda Vitória
dc.date.accessioned2022-07-18T13:51:26Z
dc.date.available2022-07-18T13:51:26Z
dc.date.issued2022
dc.description.abstractPinhão residues have a wide range of bioactive compounds and encapsulation can be one of the alternatives to increase their bioavailability. Thus, this work aimed to apply pinhão extract, pure and encapsulated by solid dispersion, in the formulation of cookies as a bioactive ingredient. For that, pinhão extract was encapsulated in different biopolymers (sodium caseinate, gelatin, and gum arabic) and with different shear mechanisms (sonication, Ultra-Turrax, and magnetic stirring). The best encapsulation procedure has been defined by a chemometric analysis (hierarchical cluster analysis), considering thermal properties (DSC) of particles and ( +)-catechin encapsulation efficiency (HPLC). The optimized conditions were gelatin as encapsulation agent and Ultra-Turrax as shear mechanism (70.1 ± 2.8 °C maximum endothermic peak temperature and 96.0 ± 2.3% ( +)-catechin encapsulation efficiency). The phenolic profile of the encapsulated extract showed the presence of ( +)-catechin (0.31 ± 0.01 (mg/gparticle), protocatechuic acid (0.29 ± 0.00 mg/gparticle), and ( −)-epicatechin (0.11 ± 0.00 mg/ gparticle). Both the pure and encapsulated extracts were incorporated into the cookie formulation, which was characterized in terms of centesimal composition, color parameters, texture, and sensory aspects. It was found that cookies with the pure and the encapsulated extract showed significant differences concerning the centesimal composition, products added with pinhão extract and encapsulated extract presented higher values when compared to the control, probably influenced by the mineral content of the pinhão. In addition, higher hardness values were detected for cookies formulated with the encapsulated extract, which possibly negatively affected the consumer’s sensory perception.pt_PT
dc.description.sponsorshipThis study was financed in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior—Brasil (CAPES)— Finance Code 001. Fernanda V. Leimann (process 039/2019) thanks to Fundação Araucária (CP 15/2017- Programa de Bolsas de Produtividade em Pesquisa e Desenvolvimento Tecnológico) and to CNPq (process number 421541/2018–0, Chamada Universal MCTIC/CNPq n.º 28/2018). The authors are also grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to CIMO (UIDB/00690/2020); national funding by F.C.T. and P.I., through the institutional scientific employment program-contract for M.I.D and L.B. contracts. Also, to FEDERInterreg España-Portugal programme for financial support through the project TRANSCoLAB 0612_TRANS_CO_LAB_2_P.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationOliveira, Anielle de; Moreira, Thaysa Fernandes Moya; Pepinelli, Ana Luisa Silva; Costa, Luis Gustavo Medice Arabel; Silva, Tamires Barlati Vieira da; Coqueiro, Aline; Fuchs, Renata Hernandez Barros; Dias, Maria Inês; Ferreira, Isabel C.F.R. Barros, Lillian; Gonçalves, Odinei Hess; Bracht, Lívia; Leimann, Fernanda Vitória (2022). Optimization of pinhão extract encapsulation by solid dispersion and application to cookies as a bioactive ingrediente. Food and Bioprocess Technology. ISSN 1935-5149. 15:7, p. 1517-1528pt_PT
dc.identifier.doi10.1007/s11947-022-02817-0pt_PT
dc.identifier.issn1935-5149
dc.identifier.issn1935-5130
dc.identifier.urihttp://hdl.handle.net/10198/25681
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationMountain Research Center
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectAraucaria angustifolia (Bertol.) Kuntzept_PT
dc.subjectSolid dispersionpt_PT
dc.subjectEncapsulationpt_PT
dc.subjectHierarchical cluster analysispt_PT
dc.titleOptimization of pinhão extract encapsulation by solid dispersion and application to cookies as a bioactive ingredientept_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.citation.titleFood and Bioprocess Technologypt_PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameDias
person.familyNameFerreira
person.familyNameBarros
person.familyNameGonçalves
person.familyNameLeimann
person.givenNameMaria Inês
person.givenNameIsabel C.F.R.
person.givenNameLillian
person.givenNameOdinei Hess
person.givenNameFernanda Vitória
person.identifier144781
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person.identifier.orcid0000-0001-8744-7814
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person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0002-9528-8187
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person.identifier.ridM-8242-2013
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person.identifier.scopus-author-id54388787000
person.identifier.scopus-author-id36868826600
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id9335958400
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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