کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7591397 | 1492103 | 2015 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Spray-drying microencapsulation of synergistic antioxidant mushroom extracts and their use as functional food ingredients
ترجمه فارسی عنوان
میکروکپسپسوله کردن عصاره های قارچ آنتی اکسیدان اسپری خشک کردن و استفاده از آنها به عنوان مواد غذایی کارآمد
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
In this work, hydroalcoholic extracts of two mushrooms species, Suillus luteus (L.: Fries) (Sl) and Coprinopsis atramentaria (Bull.) (Ca), were studied for their synergistic antioxidant effect and their viability as functional food ingredients tested by incorporation into a food matrix (cottage cheese). In a first step, the individual extracts and a combination of both, showing synergistic effects (Sl:Ca, 1:1), were microencapsulated by spray-drying using maltodextrin as the encapsulating material. The incorporation of free extracts resulted in products with a higher initial antioxidant activity (t0) but declining after 7Â days (t7), which was associated with their degradation. However, the cottage cheese enriched with the microencapsulated extracts, that have revealed a lower activity at the initial time, showed an increase at t7. This improvement can be explained by an effective protection provided by the microspheres together with a sustained release. Analyses performed on the studied cottage cheese samples showed the maintenance of the nutritional properties and no colour modifications were noticed.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 188, 1 December 2015, Pages 612-618
Journal: Food Chemistry - Volume 188, 1 December 2015, Pages 612-618
نویسندگان
Andreia Ribeiro, Gabriela Ruphuy, José Carlos Lopes, Madalena Maria Dias, Lillian Barros, Filomena Barreiro, Isabel C.F.R. Ferreira,