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Your search keyword '"Figueiredo, Jayne de Abreu"' showing total 18 results
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18 results on '"Figueiredo, Jayne de Abreu"'

12. Ultrasound-Assisted Water-in-Oil Emulsions for the Microencapsulation of Beet Extract (Beta Vulgaris L.) by Spray Chilling Technique

Author

Antonio, Júlia Peres, primary, Lago, Amanda Maria Teixeira, additional, Figueiredo, Jayne de Abreu, additional, Oliveira, Natália Leite, additional, Silva, Victor Ferreira da, additional, Lopes, Amanda Tibães, additional, Carneiro, Guilherme, additional, Costa, Joyce Maria Gomes da, additional, and Borges, Soraia Vilela, additional

Published
2021
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13. Co‐encapsulation of anthocyanins extracted from grape skins (Vitis vinifera var. Syrah) and α‐tocopherol via spray drying.

Author

do Carmo, Eloá Lourenço, Teixeira, Mariá Andrade, e Souza, Isadora Simão, Figueiredo, Jayne de Abreu, Fernandes, Regiane Victória de Barros, Botrel, Diego Alvarenga, and Borges, Soraia Vilela

Subjects
ANTHOCYANINS, VITIS vinifera, SPRAY drying, GRAPES, FOURIER transform infrared spectroscopy, SYRAH
Abstract

The present study sought to characterize the microparticles obtained from the co‐encapsulation of anthocyanins extracted from red grape skins and α‐tocopherol via spray drying. Briefly, grape skin extract was homogenized with gum arabic, Tween 80, and different concentrations of α‐tocopherol. Anthocyanin content, antioxidant activity, total phenolic content, α‐tocopherol concentration, color, hygroscopicity, morphology, and the Fourier transform infrared spectroscopy (FTIR) results of each treatment were analyzed. The highest concentration of α‐tocopherol led to the highest total phenolic content, and the lowest hygroscopicity and anthocyanin content. Intermediate concentrations of α‐tocopherol resulted in an increased incidence of microparticles with smooth surface and elevated antioxidant activity. The FTIR spectra verified the efficacy of the process, showing characteristic bands of the co‐encapsulated compounds. Overall, α‐tocopherol concentrations between 1.5% and 2.0% (w/w) led to good powder properties (hygroscopicity, total phenolic content and antioxidant activity), generating further research interest to evaluate the use of α‐tocopherol in foods. Practical applications: The development of products containing bioactive compounds that offer benefits to human health have gained a lot of attention. In this study, the co‐encapsulation of anthocyanins extracted from grape skin and α‐tocopherol by spray drying proved to be interesting as an interaction occurred between compounds, which enables the attainment of an added‐value natural product, representing an innovation in the food sector. [ABSTRACT FROM AUTHOR]

Published
2021
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17. Prebiotic Carbohydrates: Effect on Reconstitution, Storage, Release, and Antioxidant Properties of Lime Essential Oil Microparticles

Author

Campelo-Felix, Pedro Henrique, primary, Souza, Hugo Júnior Barbosa, additional, Figueiredo, Jayne de Abreu, additional, Fernandes, Regiane Victória de Barros, additional, Botrel, Diego Alvarenga, additional, de Oliveira, Cassiano Rodrigues, additional, Yoshida, Maria Irene, additional, and Borges, Soraia Vilela, additional

Published
2017
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18. Drying efficiency and quality preservation of blackberries (Rubusspp. variety Tupy) in the near and mid-infrared-assisted freeze-drying

Author

Oliveira, Natália Leite, Alexandre, Ana Cláudia Silveira, Silva, Sérgio Henrique, Figueiredo, Jayne de Abreu, Rodrigues, Adrise Aparecida, and de Resende, Jaime Vilela

Abstract

•Freeze-drying assisted by infrared heating (IRFD) reduced (∼43 %) the drying time.•Drying by IRFD did not affect the color of dried blackberries.•Logarithmic, Page, and Newton models had a good fit for whole blackberries drying.•Dried blackberry using near wavelength had the highest rehydration ratio over time.•Near wavelength proved to be more effective than the far wavelength in IRFD.

Published
2023
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