Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/351477
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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampOriani, Vivian Boesso-
dc.contributor.authorunicampPaulino, Bruno Nicolau-
dc.contributor.authorunicampProcopio, Fernanda Ramalho-
dc.contributor.authorunicampPastore, Glaucia Maria-
dc.contributor.authorunicampHubinger, Miriam Dupas-
dc.typeArtigopt_BR
dc.titleThe influence of the storage temperature on the stability of lipid microparticles containing ginger oleoresinpt_BR
dc.contributor.authorOriani, V.B.-
dc.contributor.authorAlvim, I.D.-
dc.contributor.authorPaulino, B.N.-
dc.contributor.authorProcópio, F.R.-
dc.contributor.authorPastore, G.M.-
dc.contributor.authorHubinger, M.D.-
dc.subjectMicropartículas lípidicaspt_BR
dc.subject.otherlanguageLipid microparticlespt_BR
dc.description.abstractGinger oleoresin (GO) can be encapsulated within a protective lipid matrix in order to facilitate handling, provide protection against the external environment or promote the stability of GO compounds. The aim of this study was to verify the ability of solid lipid microparticles (SLMs) containing GO (10–20% w/w) to maintain or improve the stability of ginger compounds, by monitoring SLMs' characteristics during storage at different temperatures (25 and 40 °C). The lipids matrix of SLMs were composed by stearic acid (90, 80, 75, 65% w/w) and oleic acid (15% w/w), The crystalline structure of the particles after 84 days of storage did not present any polymorphic alterations, while presenting spherical form upon scanning by electron microscopy. SLMs containing oleic acid showed degradation of 6-gingerol when stored at 40 °C. Major volatile compounds had better stability in particles containing oleic acid. Kinetics of volatiles release resulted in a diffusion mechanism. SLMs showed better stability of GO compounds during storage at 25 °C than un-encapsulated GO and could, therefore, improve its distribution in foods due to its conversion to powder.pt_BR
dc.relation.ispartofFood research internationalpt_BR
dc.relation.ispartofabbreviationFood res. int.pt_BR
dc.publisher.cityOxfordpt_BR
dc.publisher.countryReino Unidopt_BR
dc.publisherElsevierpt_BR
dc.date.issued2018-
dc.date.monthofcirculationJulypt_BR
dc.language.isoengpt_BR
dc.description.volume109pt_BR
dc.description.firstpage472pt_BR
dc.description.lastpage480pt_BR
dc.rightsFechadopt_BR
dc.sourceScopuspt_BR
dc.identifier.issn0963-9969pt_BR
dc.identifier.eissn1873-7145pt_BR
dc.identifier.doi10.1016/j.foodres.2018.04.066pt_BR
dc.identifier.urlhttps://www.sciencedirect.com/science/article/pii/S096399691830351Xpt_BR
dc.description.sponsorshipCONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQpt_BR
dc.description.sponsorshipFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESPpt_BR
dc.description.sponsordocumentnumber449506/2014-2; 140281/2013-4pt_BR
dc.description.sponsordocumentnumber11984-7/2015; 50411-4/2012; 54137-1/2009pt_BR
dc.date.available2020-10-23T20:19:45Z-
dc.date.accessioned2020-10-23T20:19:45Z-
dc.description.provenanceSubmitted by Bruna Maria Campos da Cunha (bcampos@unicamp.br) on 2020-10-23T20:19:45Z No. of bitstreams: 0en
dc.description.provenanceMade available in DSpace on 2020-10-23T20:19:45Z (GMT). No. of bitstreams: 0 Previous issue date: 2018en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/351477-
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentDepartamento de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.subject.keywordLipid compatibilitypt_BR
dc.subject.keywordPungent compoundpt_BR
dc.subject.keywordReleasept_BR
dc.subject.keywordSpray chillingpt_BR
dc.subject.keywordVolatile oilpt_BR
dc.identifier.source2-s2.0-85046697563pt_BR
dc.creator.orcid0000-0001-5124-4177pt_BR
dc.creator.orcid0000-0002-3714-7466pt_BR
dc.creator.orcidSem informaçãopt_BR
dc.creator.orcid0000-0002-9933-3969pt_BR
dc.type.formArtigopt_BR
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