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Incorporation of microencapsulated hydrophilic and lipophilic nutrients into foods by using ultrasound as a pre-treatment for drying: A prospective study

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dc.contributor.author Rojas M.L. es_PE
dc.contributor.author Alvim I.D. es_PE
dc.contributor.author Augusto P.E.D. es_PE
dc.date.accessioned 2024-05-30T23:13:38Z
dc.date.available 2024-05-30T23:13:38Z
dc.date.issued 2019
dc.description The authors are grateful to the São Paulo Research Foundation (FAPESP, Brazil) for funding the project n° 2016/18052-5; to the National Council for Scientific and Technological Development (CNPq, Brazil) for the productivity grant of P.E.D. Augusto (306557/2017-7); and to FONDECYT-CONCYTEC (Peru) for the M.L. Rojas Ph.D. scholarship (grant contract number 087-2016-FONDECYT).
dc.description.abstract The present work proposes using the ultrasound technology to incorporate microencapsulated nutrients during pre-treatments for drying of food products. Both hydrophilic and lipophilic nutrients were evaluated: incorporation of microcapsules of iron (obtained by spray drying using maltodextrin as wall material) and carotenoids (obtained by hot emulsification and solidification using hydrogenated palm oil as wall material). The ultrasound pre-treatment was applied in water and ethanol, where the microcapsules were dispersed, and food samples were immersed. Pumpkin and apple were selected as suitable food material to perform the iron and carotenoid incorporation, respectively. Ultrasound allowed more homogeneous iron incorporation in pumpkin. The iron content increased more than 1000% in pre-treated samples compared to control. In the same manner, carotenoid content increased in about 430% when ultrasound was applied. After drying, the carotenoid content decreased by 65% in control samples. However, better carotenoid retention was obtained after drying in ultrasound processed samples. The results show that pre-treatment with ultrasound can be used to incorporate nutrients into the food matrix, increasing not only the incorporated quantity but also promoting their preservation. Nevertheless, future studies must be performed to determine the nutrient bioavailability and bioaccessibility.
dc.description.sponsorship Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - Concytec
dc.identifier.doi https://doi.org/10.1016/j.ultsonch.2019.02.004
dc.identifier.scopus 2-s2.0-85061316677
dc.identifier.uri https://hdl.handle.net/20.500.12390/653
dc.language.iso eng
dc.publisher Elsevier B.V.
dc.relation.ispartof Ultrasonics Sonochemistry
dc.rights info:eu-repo/semantics/openAccess
dc.subject Water treatment
dc.subject Biochemistry es_PE
dc.subject Emulsification es_PE
dc.subject Food preservatives es_PE
dc.subject Hydrophilicity es_PE
dc.subject Iron es_PE
dc.subject Microencapsulation es_PE
dc.subject Microstructure es_PE
dc.subject Nutrients es_PE
dc.subject Palm oil es_PE
dc.subject Pigments es_PE
dc.subject Thermal processing (foods) es_PE
dc.subject Ultrasonics es_PE
dc.subject Carotenoid retentions es_PE
dc.subject Carotenoids es_PE
dc.subject Convective drying es_PE
dc.subject Food matrixes es_PE
dc.subject Hydrogenated palm oil es_PE
dc.subject Prospective study es_PE
dc.subject Ultrasound pre treatments es_PE
dc.subject Ultrasound technology es_PE
dc.subject Drying es_PE
dc.subject carotenoid es_PE
dc.subject carotenoid es_PE
dc.subject iron es_PE
dc.subject apple es_PE
dc.subject Article es_PE
dc.subject Cucurbita moschata es_PE
dc.subject emulsion es_PE
dc.subject hydrophilicity es_PE
dc.subject iron intake es_PE
dc.subject laboratory test es_PE
dc.subject lipophilicity es_PE
dc.subject microcapsule es_PE
dc.subject microencapsulation es_PE
dc.subject moisture es_PE
dc.subject nonhuman es_PE
dc.subject nutrient es_PE
dc.subject population group es_PE
dc.subject priority journal es_PE
dc.subject prospective study es_PE
dc.subject spray drying es_PE
dc.subject surface property es_PE
dc.subject ultrasound es_PE
dc.subject chemical phenomena es_PE
dc.subject chemistry es_PE
dc.subject desiccation es_PE
dc.subject food es_PE
dc.subject procedures es_PE
dc.subject Capsules es_PE
dc.subject Carotenoids es_PE
dc.subject Desiccation es_PE
dc.subject Food es_PE
dc.subject Hydrophobic and Hydrophilic Interactions es_PE
dc.subject Iron es_PE
dc.subject Nutrients es_PE
dc.subject Ultrasonic Waves es_PE
dc.subject.ocde https://purl.org/pe-repo/ocde/ford#1.04.00
dc.title Incorporation of microencapsulated hydrophilic and lipophilic nutrients into foods by using ultrasound as a pre-treatment for drying: A prospective study
dc.type info:eu-repo/semantics/article
dspace.entity.type Publication
oairecerif.author.affiliation #PLACEHOLDER_PARENT_METADATA_VALUE#
oairecerif.author.affiliation #PLACEHOLDER_PARENT_METADATA_VALUE#
oairecerif.author.affiliation #PLACEHOLDER_PARENT_METADATA_VALUE#
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