Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/349454
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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampTarone, Adriana Gadioli-
dc.contributor.authorunicampCazarin, Cínthia Baú Betim-
dc.contributor.authorunicampMaróstica Junior, Mário Roberto-
dc.typeArtigopt_BR
dc.titleAnthocyanins: new techniques and challenges in microencapsulationpt_BR
dc.contributor.authorTarone, Adriana Gadioli-
dc.contributor.authorCazarin, Cinthia Baú Betim-
dc.contributor.authorMarostica Junior, Mario Roberto-
dc.subjectAntocianinaspt_BR
dc.subject.otherlanguageAnthocyaninspt_BR
dc.description.abstractAnthocyanins are a bioactive compound belonging to the flavonoid classthatis present in human nutrition through plant-based foods. Due to their antioxidant properties, several health benefits related to their consumption are reported in the literature. The stability of the color and the properties of anthocyanins is strongly affected by pH, solvent, temperature, and other environmental conditions. In addition, the insufficient residence time of anthocyanins in the upper digestive tract causes apartialabsorption, which needs to be improved. These factshave led researchers to investigate new forms of processing that provide minimal degradation. Microencapsulation is a promising possibility to stabilize anthocyanin extracts and allow their addition to food products in a more stable form. The microcapsules can still provide a prolonged gastrointestinal retention time caused by the improvement of the bioadhesive properties in the mucus covering the intestinal epithelium. Although there are efficient and emerging techniques, anthocyanins microencapsulation is still a challenge for the food industry. The purpose of this work is to provide an overview of anthocyanins structure, absorptionand protection, and to show the main conventional and emerging microencapsulation methods and their pros and conspt_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.issued2020-
dc.date.monthofcirculationJulypt_BR
dc.language.isoengpt_BR
dc.description.volume133pt_BR
dc.rightsFechadopt_BR
dc.sourceWOSpt_BR
dc.identifier.issn0963-9969pt_BR
dc.identifier.eissn1873-7145pt_BR
dc.identifier.doi10.1016/j.foodres.2020.109092pt_BR
dc.identifier.urlhttps://www.sciencedirect.com/science/article/pii/S0963996920301174pt_BR
dc.description.sponsorshipCONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQpt_BR
dc.description.sponsorshipCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESpt_BR
dc.description.sponsorshipFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESPpt_BR
dc.description.sponsordocumentnumber301108/2016-1; 140942/2016-5pt_BR
dc.description.sponsordocumentnumberSem informaçãopt_BR
dc.description.sponsordocumentnumber2015/50333-1pt_BR
dc.date.available2020-09-16T20:46:14Z-
dc.date.accessioned2020-09-16T20:46:14Z-
dc.description.provenanceSubmitted by Thais de Brito Barroso (tbrito@unicamp.br) on 2020-09-16T20:46:14Z No. of bitstreams: 0en
dc.description.provenanceMade available in DSpace on 2020-09-16T20:46:14Z (GMT). No. of bitstreams: 0 Previous issue date: 2020en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/349454-
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentDepartamento de Alimentos e Nutriçãopt_BR
dc.contributor.departmentDepartamento de Alimentos e Nutriçãopt_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.keywordAntioxidant propertiespt_BR
dc.subject.keywordBioaccessibilitypt_BR
dc.subject.keywordBioavailabilitypt_BR
dc.subject.keywordMicroencapsulationpt_BR
dc.subject.keywordTop-downpt_BR
dc.subject.keywordBottom-uppt_BR
dc.identifier.source000536130000002pt_BR
dc.creator.orcid0000-0002-3812-6472pt_BR
dc.creator.orcid0000-0002-9849-2546pt_BR
dc.creator.orcid0000-0001-8877-3160pt_BR
dc.type.formArtigo de revisãopt_BR
dc.identifier.articleid109092pt_BR
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