Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/352377
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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampRosa, Maria Thereza de Moraes Gomes-
dc.contributor.authorunicampSilva, Éric Keven-
dc.contributor.authorunicampSantos, Diego Tresinari dos-
dc.contributor.authorunicampPetenate, Ademir José-
dc.contributor.authorunicampPetenate, Maria Angela de Almeida Meireles-
dc.typeArtigopt_BR
dc.titleObtaining annatto seed oil miniemulsions by ultrasonication using aqueous extract from Brazilian ginseng roots as a biosurfactantpt_BR
dc.contributor.authorRosa, M.T.M.G.-
dc.contributor.authorSilva, E.K.-
dc.contributor.authorSantos, D.T.-
dc.contributor.authorPetenate, A.J.-
dc.contributor.authorMeireles, M.A.A.-
dc.subjectSaponinaspt_BR
dc.subjectGinseng brasileiropt_BR
dc.subjectUrucumpt_BR
dc.subject.otherlanguageAnnattopt_BR
dc.subject.otherlanguageBrazilian ginsengpt_BR
dc.subject.otherlanguageSaponinspt_BR
dc.description.abstractThe purpose of this study was to produce an oil-in-water (O/W) emulsion of δ-tocotrienol-rich oil obtained from annatto seeds by a supercritical fluid extraction process. The effects of emulsification by ultrasound (US) were evaluated and compared to emulsification by dispax reactor (DR) at similar energy densities. Saponin-rich extract from Brazilian ginseng roots (BGR) was obtained from BGR by pressurized liquid extraction and used as a biosurfactant. A model O/W emulsion system was prepared with soybean oil and commercial saponin. The influence of the emulsification process, energy density, oil type, biosurfactant type and biosurfactant concentration on the size and stability of the resulting droplets was examined through the experimental design and proper statistical analysis. The results showed that US produced more stable emulsion with smaller droplet sizes in comparison with the DR device at the same energy density. In general, increasing the energy density helped to reduce the emulsion droplet size. The minimum average droplet size observed in the mini-emulsions was 0.35 μm. The data show that both biosurfactants were capable of forming emulsions containing relatively small droplets (<0.83 μm) and were rather stable (96–99%), with some creaming. The emulsion droplets also showed a surface potential of approximately −49 mV because of the adsorbed biosurfactants, which minimized the flocculation of the oil droplets. These results indicate that BGR-extracted saponin might be an attractive biosurfactant choice for emulsion formulations for use in food and beverage products.pt_BR
dc.relation.ispartofJournal of food engineeringpt_BR
dc.relation.ispartofabbreviationJ. food eng.pt_BR
dc.publisher.cityLondonpt_BR
dc.publisher.countryReino Unidopt_BR
dc.publisherElsevierpt_BR
dc.date.issued2016-
dc.date.monthofcirculationJulypt_BR
dc.language.isoengpt_BR
dc.description.volume168pt_BR
dc.description.firstpage68pt_BR
dc.description.lastpage78pt_BR
dc.rightsFechadopt_BR
dc.sourceScopuspt_BR
dc.identifier.issn0260-8774pt_BR
dc.identifier.eissn1873-5770pt_BR
dc.identifier.doi10.1016/j.jfoodeng.2015.07.024pt_BR
dc.identifier.urlhttps://www.sciencedirect.com/science/article/pii/S0260877415003337pt_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.sponsordocumentnumber140641/2011-4; 140275/2014-2; 301301/2010-7pt_BR
dc.description.sponsordocumentnumber10/16485-5; 12/19304-7; 2009/17234-9; 2012/10685-8pt_BR
dc.date.available2020-11-16T18:58:15Z-
dc.date.accessioned2020-11-16T18:58:15Z-
dc.description.provenanceSubmitted by Bruna Maria Campos da Cunha (bcampos@unicamp.br) on 2020-11-16T18:58:15Z No. of bitstreams: 0en
dc.description.provenanceMade available in DSpace on 2020-11-16T18:58:15Z (GMT). No. of bitstreams: 0 Previous issue date: 2016en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/352377-
dc.contributor.departmentsem informaçãopt_BR
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.unidadeInstituto de Matemática, Estatística e Computação Científica Estatística e Ciência da Computaçãopt_BR
dc.subject.keywordUltrasoundpt_BR
dc.subject.keywordδ-tocotrienolpt_BR
dc.identifier.source2-s2.0-84937459818pt_BR
dc.creator.orcid0000-0001-9673-9659pt_BR
dc.creator.orcid0000-0002-7623-8539pt_BR
dc.creator.orcid0000-0003-1551-3012pt_BR
dc.creator.orcid0000-0001-7591-8973pt_BR
dc.creator.orcid0000-0003-0310-7375pt_BR
dc.type.formArtigopt_BR
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