Artigo 1: Microencapsulation of gallic acid in chitosan, β-cyclodextrin and
4. Conclusão
O extrato fenólico de amora-preta foi encapsulado nas matrizes de β-CDS, Q, X e H pelo método de liofilização, sendo confirmado pelas técnicas de DSC, TGA e MEV, entretanto, apenas as revestidas com Q e X apresentaram formato característico. A eficiência de encapsulação foi dependente do composto fenólico encapsulado e do revestimento utilizado. A maior atividade antioxidante foi relacionada à presença equitativa dos compostos fenólicos, ácido gálico e da epicatechina, nas microcápsulas revestidas com β-CDS e X. A liberação controlada do extrato fenólico das cápsulas foi influenciada pelo revestimento, assim como solvente e pH do meio.
Agradecimentos
Nós agradecemos a CAPES (Coordenação de Aperfeiçoamento de Pessoal
de Nível Superior), CNPq (Conselho Nacional de Desenvolvimento Científico e
Tecnológico) e LSS-UFRGS (Laboratório de Sólidos e Superficie-Universidade
5 Referências
Ammar, H. O. Salama, H. A. Ghorab, M. Mahmoud, A. A. (2006). Formulation and biological evaluation of glimepiride–cyclodextrin–polymer systems. International
Journal of Pharmaceutics, 309, 129–138.
Anjani, K., Kailasapathy, K., & Phillips, M. (2007). Microencapsulation of enzymes for potential application in acceleration of cheese ripening. International Dairy Journal, 17, 79–86.
Araújo, M. V. G., Vieira, E. K. B., Lázaro, G. S., Cogenero, L. S., Ferreira, O. P., & Almeida, L. E. (2007). Inclusion complexes of pyrimethamine in 2-hydroxypropyl-b- cyclodextrin: Characterization, phase solubility and molecular modeling. Bioorganic and Medicinal Chemistry, 15, 5752–5759.
Argin, S. (2007). Microencapsulation of probiotic bacteria in xanthan-chitosan polyelectrolyte complex gels. 82f. PhD Tesis (Doctor of Philosophy). University of Maryland, Maryland.
Astray, G., Gonzalez-Barreiro, C., Mejuto, J. C., Rial-Otero, R., & Simal-Ga´ndara, J. (2009). A review on the use of cyclodextrins in foods. Food Hydrocolloids, 23 1631– 1640.
Azeredo, H. M. C. (2005). Encapsulação: Aplicação à tecnologia de alimentos.
Alimentos e Nutrição, 16, 89-97.
Bhattarai, N., Gunn, J., & Zhang, M. (2010). Chitosan-based hydrogels for controlled, localized drug delivery. Advanced Drug Delivery Reviews, 62, 83–99.
Blanch, G. P., Castillo, M. L. R., Caja, M. M., Pérez-Méndez, M., & Sánchez-Cortés, S. (2007). Stabilization of all-trans-lycopene from tomato by encapsulation using cyclodextrins, Food Chemistry, 105, 1335–1341.
Brand-Williams, W., Cuvelier, M.E., & Berser,C. (1995). Use of a free radical method to evaluate antioxidant. Lebensm-Wiss Technologic, 28, 25-30.
Chávarri, M., Marañón, I., Ares, R., Ibáñez, F. C., Marzo, F., & Villarán, M. C. (2010). Microencapsulation of a probiotic and prebiotic in alginate-chitosan capsules improves survival in simulated gastro-intestinal conditions. International Journal of
Food Microbiology, 142, 185–189.
Chellat, F., Tabrizian, M., Dumitriu, S., Chornet, S., Rivard, C. H., & Yahia, L. (2000). Study of biodegradation behavior of chitosan–xanthan microspheres in simulated physiological media. Journal of Biomedical Materials Research, 53, 592–599.
Chim, J.F. (2008). Caracterização de compostos bioativos em amora-preta (Rubus
sp.) e sua estabilidade no processo e armazenamento de geléias convencional e
light. 86f. Tese (Doutorado em Ciência e Tecnologia Agroindustrial) – Faculdade de
Agronomia Eliseu Maciel, Universidade Federal de Pelotas, Pelotas.
Deladino, L., Anbinder, P. S., Navarro, A. S., & Martino, M. N. (2008). Encapsulation of natural antioxidants extracted from Ilex paraguariensis. Carbohydrate Polymers, 71, 126–134.
Dimitrios, B. (2006) Sources of natural phenolic antioxidants. Trends in Food Science
e Technology, 17, 505–512.
Fang, Z., & Bhandari, B. (2010). Encapsulation of polyphenols-a review. Trends in
Food Science and Technology, 21, 510-523.
Figueiras, A., Carvalho, R. A., Ribeiro, L., Torres-Labandeira, J. J., & Veiga, F. J. B. (2007). Solid-state characterization and dissolution profiles of the inclusion complexes of omeprazole with native and chemically modified b-cyclodextrin.
European Journal of Pharmaceutics and Biopharmaceutics, 67, 531–539.
García-Ochoa, F., Santos, V. E., Casas, J. A., & Gómez, E. (2000). Xanthan gum: production, recovery, and properties. Biotechnology Advances, 18, 549-579.
Gonnet, M. L., Lethuaut, L., & Boury, F. (2010). New trends in encapsulation of liposoluble vitamins. Journal of Controlled Release, 146, 276–290.
Gouin, S. (2004). Microencapsulation: industrial appraisal of existing technologies and trends. Trends in Food Science and Technology, 15, 330–347.
Hakkinen, S. H.; Karenlampi, S. O.; Heinonen, M. Hplc method for screening of flavonoids and phenolic acids in berries. Journal of the Science of Food and Agriculture, 77, 543-551, 1998.
Halliwell, B. (2008). Are polyphenols antioxidants or pro-oxidants? What do we learn from cell culture and in vivo studies? Archives of Biochemistry and Biophysics, 476, 107–112.
Harris, R., Lecumberri, E., Mateos-Aparicio, I., Mengíbar, M., & Heras, A. (2011). Chitosan nanoparticles and microspheres for the encapsulation of natural antioxidants extracted from Ilex paraguariensis. Carbohydrate Polymers, 84, 803– 806.
Higuera-Ciapara, I., Felix-Valenzuela, L., Goycoolea, F. M., & Argüelles-Monal, W. (2003). Microencapsulation of astaxanthin in a chitosan matrix. Carbohydrate
Polymers, 56, 41–45.
Jacques, A. C., & Zambiazi, R. C. (2011). Fitoquímicos em amora-preta (Rubus spp). Semina: Ciências Agrárias, 32, 245-260.
Kalogeropoulos, N., Yannakopoulou, K., Gioxari, A., Chiou, A., & Makris, D. P. (2010). Polyphenol characterization and encapsulation in b-cyclodextrin of a flavonoid-rich Hypericum perforatum (St John’s wort) extract. Food Science and
Technology, 43, 882–889.
Koester, L. S., Xavier, C. R., Mayorga, P., & Bassani, V. L. (2003). Influence of b- cyclodextrin complexation on carbamazepine release from hydroxypropyl
methylcellulose matrix tablets. European Journal of Pharmaceutics and
Biopharmaceutics, 55, 85–91.
Laine, P., Kylli, P., Heinonen, M., & Jouppila, K. (2008). Storage stability of microencapsulated cloudberry (Rubus chamaemorus) phenolics. Journal Agricultural
Food Chemistry, 56, 11251–11261.
Liu, H., Nakagawa, N., Kato, D-I., Chaudhary, D., & Tade, M. O. (2011). Enzyme encapsulation in freeze-dried bionanocomposites prepared from chitosan and xanthan gum blend. Materials Chemistry and Physics, 129, 488– 494.
Magnin, D., Dumitriu, S., & Chornet, E. (2003). Immobilization of Enzymes into a Polyionic Hydrogel: ChitoXan. Journal of Bioactive and Compatible Polymers, 18- 355-373.
Martínez-Ruvalcaba, A., Chornet, E., & Rodrigue. D. (2006). Viscoelastic properties of dispersed chitosan/xanthan hydrogels. Carbohydrate Polymers, 67, 586–595.
Mercader-Ros, M. T., Lucas-Abellán, C., Gabaldón, J. A., Fortea, M. I., Martínez- Cachá, A., & Nuñez-Delicado, E. (2010). Kaempferol Complexation in Cyclodextrins at Basic pH. Journal Agricultural Food Chemistry, 58, 4675–4680.
Mura, P., Faucci, M. T., Parrini, P. L., Furlanetto, S., & Pinzauti, S. (1999). Influence of the preparation method on the physicochemical properties of ketoprofen– cyclodextrin binary systems. International Journal of Pharmaceutics, 179, 117–128.
Nevado, J. J. B., Pulgarín, J. A. M., & Laguna, M. A. G. (2000). Spectrofluorimetric study of the β-cyclodextrin: vitamin K3 complex and determination of vitamin K3. Talanta, 53, 951–959.
Papagianni, M., & Anastasiadou, S. (2009).Encapsulation of Pediococcus acidilactici cells in corn and olive oil microcapsules emulsified by peptides and stabilized with xanthan in oil-in-water emulsions: Studies on cell viability under gastro-intestinal simulating conditions. Enzyme and Microbial Technology, 45, 514–522.
Pralhad, T., & Rajendrakumar, K. (2004). Study of freeze-dried quercetin– cyclodextrin binary systems by DSC, FT-IR, X-ray diffraction and SEM analysis.
Journal of Pharmaceutical and Biomedical Analysis, 34, 333–339.
Ribeiro, A. J., Neufeld, R. J., Arnaud, P., & Chaumeil, J. C. (1999). Increase in stability and change in supramolecular structure of b-carotene through encapsulation into polylactic acid nanoparticles. International Journal of Pharmaceutics, 187, 115– 123.
Rice-Evans, C. A., Miller, N. J., & Paganga, G. (1996). Structure-antioxidant activity relationships of flavonoids and phenolic acids. Free Radical Biology and Medicine, 20, 933-956.
Sansone, F., Mencherini, T., Picerno, P., d’Amore, M., Aquino, R. P., & Lauro, M. R. (2011) Maltodextrin/pectin microparticles by spray drying as carrier for nutraceutical extracts. Journal of Food Engineering, 105, 468–476.
Sansone, F., Picerno, P., Mencherini, T., Villecco, F., D’Ursi, A. M., Aquino, R. P., & Lauro, M. R. (2011). Flavonoid microparticles by spray-drying: Influence of enhancers of the dissolution rate on properties and stability. Journal of Food Engineering, 103, 188–196.
Secouard, S., Grisel, M., & Malhiac, C. (2007). Flavour release study as a way to explain xanthan–galactomannan interactions. Food Hydrocolloids, 2, 1237-1244.
Sopade, P. A., Halley, P. J., Cichero, J. A. Y., Ward, L. C. J., Liu, J., & Varliveli, S. (2008). Rheological characterization of food thickeners marketed in Australia in various media for the management of dysphagia. III. Fruit juice as a dispersing medium. Journal of Food Engineering, 86, 604–615.
Talukdar, M. M., Van den Mooter, G., Augustijns, P., Tjandra-Maga, T., Verbeke, & N., & Kinget. R. (1998). In vivo evaluation of xanthan gum as a potential excipient for
oral controlled-release matrix tablet formulation. International Journal of
Pharmaceutics, 169, 105–113.
Wang, J., Cao, Y., Sun, B., & Wang, C. (2011). Characterisation of inclusion complex of trans-ferulic acid and hydroxypropyl-β-cyclodextrin. Food Chemistry, 124, 1069– 1075.
Wang, J., Cao, Y., Sun, B., & Wang, C., (2011). Physicochemical and release characterisation of garlic oil-b-cyclodextrin inclusion complexes. Food Chemistry, 127, 1680-1685.
Weerakody, R., Fagan, P., & Kosaraju, S. L. (2008). Chitosan microspheres for encapsulation of α-lipoic acid. International Journal of Pharmaceutics, 357, 213–218.
Yuliani, S., Torley, P. J., D-Arcy, B., Nicholson, T., & Bhandari, B. (2006). Extrusion of mixtures of starch and D-limonene encapsulated with β-cyclodextrin: Flavour retention and physical properties. Food Research International, 39, 318–331.
Zadernowski, R., Naczk, M., & Nesterowicz. J. (2005). Phenolic acid profiles in some small berries. Journal Agricultural and Food Chemistry, 53, 2118-2124.
Zheng, L., Ding, Z., Zhang, M., & Sun, J. (2010). Microencapsulation of bayberry polyphenols by ethyl cellulose: Preparation and characterization. Journal of Food
CONCLUSÕES GERAIS
Pode-se concluir que o ácido gálico e o extrato fenólico de amora-preta foram encapsulados nas matrizes quitosana, β-ciclodextrina e xantana, pelo método de liofilização, e adicionalmente o extrato fenólico também foi encapsulado na matriz hidrogel.
Os encapsulados apresentaram características distintas ao ácido gálico e ao extrato fenólico na sua forma pura, sendo comprovado pelas técnicas de MEV, DSC e TGA.
Na encapsulação do ácido gálico na matriz quitosana obteve-se a maior eficiência de encapsulação, a atividade antioxidante foi mantida, houve a formação de cápsulas com formato característico e a maior proteção do núcleo, conforme resultados de DSC e TGA.
Em relação ao extrato fenólico de amora-preta houve a formação de cápsulas de formato característico com as matrizes quitosana e xantana. A eficiência de encapsulação foi dependente do composto fenólico encapsulado e do revestimento utilizado. A maior atividade antioxidante foi relacionada a presença equitativa dos compostos fenólicos, ácido gálico e da epicatechina, nas microcápsulas revestidas com β-ciclodextrina e xantana. A liberação controlada do extrato fenólico das cápsulas foi influenciada pelo revestimento, assim como solvente e pH do meio.
REFERÊNCIAS GERAIS
AGNIHOTRI, S. A., MALLIKARJUNA, N. N., AMINABHAVI, T. M. Recent advances on chitosan-based micro- and nanoparticles in drug delivery. Journal of Controlled
Release, v. 100, p. 5 –28, 2004.
AMMAR, H. O. SALAMA, H. A. GHORAB, M. MAHMOUD, A. A. Formulation and biological evaluation of glimepiride–cyclodextrin–polymer systems. International
Journal of Pharmaceutics, v. 309, p. 129-138, 2006.
ANDERSEN, Ø. M., MARKHAM, K. R. Flavonoids Chemistry, Biochemistry and
Applications. In: Separation and Quantification of Flavonoids. New York:Taylor e
Francis, 2006. p. 1-37.
ANJANI, K., KAILASAPATHY, K., PHILLIPS, M. Microencapsulation of enzymes for potential application in acceleration of cheese ripening. International Dairy Journal, 17, 79–86, 2007.
ANTUNES, L.E.C. Amora-preta: nova opção de cultivo no Brasil. Ciência Rural, v.32, n.1, p.151-158, 2002.
ANTUNES, L.E.C.; CHALFUN, N.N.J.; REGINA, M. de A., DUARTE FILHO, J. Blossom and ripening periods of blackberry varieties in Brazil. Journal American
Pomological Society, v.54, p.164-168, 2000.
ARAÚJO, M. V. G., VIEIRA, E. K. B., LÁZARO, G. S., COGENERO, L. S., FERREIRA, O. P., ALMEIDA, L. E. Inclusion complexes of pyrimethamine in 2- hydroxypropyl-b-cyclodextrin: Characterization, phase solubility and molecular modeling. Bioorganic and Medicinal Chemistry, v. 15, p. 5752–5759, 2007.
ARAÚJO, P. F. Atividade antioxidante de néctar de amora-preta (Rubus spp.) e sua
influência sobre os lipídios séricos, glicose sanguínea e peroxidação lipídica em hamsters (Mesocricetus auratus) hipercolesterolêmicos. 2009. 123f. Dissertação
(Mestrado em Ciência e Tecnologia Agroindustrial). Universidade Federal de Pelotas, Pelotas.
ARGIN, S. Microencapsulation of probiotic bacteria in xanthan-chitosan polyelectrolyte complex gels. (2007). 82f. PhD Tesis (Doctor of Philosophy). University of Maryland, Maryland.
ASTRAY, G., GONZALEZ-BARREIRO, C., MEJUTO, J. C., RIAL-OTERO, R., SIMAL-GÁNDARA, J. A review on the use of cyclodextrins in foods. Food
Hydrocolloids, v. 23, p. 1631–1640, 2009.
AZEREDO, H. M. C. Encapsulação: Aplicação à tecnologia de alimentos. Alimentos
e Nutrição, v. 16, p. 89-97, 2005.
BERGONZI, M. C., BILIA, A. R., DI BARI, L., FRANCO, G. M., VINCIERI, F. Studies on the interactions between some flavonols and cyclodextrins. Bioorganic and
Medicinal Chemistry Letters, v. 17, p. 5744–574, 2007.
BHATTARAI, N., GUNN, J., ZHANG, M. Chitosan-based hydrogels for controlled, localized drug delivery. Advanced Drug Delivery Reviews, v. 62, p. 83–99, 2010.
BLANCH, G. P., CASTILLO, M. L. R., CAJA, M. M., PÉREZ-MÉNDEZ, M., SÁNCHEZ-CORTÉS, S. Stabilization of all-trans-lycopene from tomato by encapsulation using cyclodextrins, Food Chemistry,v. 105, p. 1335–1341, 2007.
BROWN, M. E. Handbook of thermal analysis and calorimetry. New York: Elsevier Science. p. 725. 1998.
CERQUEIRA, F. M. C., MEDEIROS, M. H. G., AUGUSTO, O. Antioxidantes dietéticos: Controvérsias e perspectivas. Química Nova, v. 30, p. 441-449, 2007. CHAMPAGNE, C. P., FUSTIER, P. Microencapsulation for the improved delivery of bioactive compounds into foods. Current Opinion in Biotechnology, v. 18, p.184–190, 2007.
CHANWITHEESUK, A., TEERAWUTGULRAG, A., KILBURN, J. D., RAKARIYATHAM, N. Antimicrobial gallic acid from Caesalpinia mimosoides Lamk.
Food Chemistry, v. 100, p. 1044–1048, 2007.
CHÁVARRI, M., MARAÑÓN, I., ARES, R., IBÁÑEZ, F. C., MARZO, F., VILLARÁN, M. C. Microencapsulation of a probiotic and prebiotic in alginate-chitosan capsules improves survival in simulated gastro-intestinal conditions. International Journal of
Food Microbiology, v. 142, p. 185–189, 2010.
CHELLAT, F., TABRIZIAN, M., DUMITRIU, S., CHORNET, S., RIVARD, C. H., YAHIA, L. Study of biodegradation behavior of chitosan–xanthan microspheres in simulated physiological media. Journal of Biomedical Materials Research, v. 53, p. 592–599, 2000.
CHIM, J.F. Caracterização de compostos bioativos em amora-preta (Rubus sp.) e
sua estabilidade no processo e armazenamento de geléias convencional e light.
2008. 86f. Tese (Doutorado em Ciência e Tecnologia Agroindustrial) – Faculdade de Agronomia Eliseu Maciel, Universidade Federal de Pelotas, Pelotas.
CHOI, D-Y., LEE, Y-J., HONGA, J. T., LEEB, H-J. Antioxidant properties of natural polyphenols and their therapeutic potentials for Alzheimer’s disease. Brazilian
Research Bulletin, v. xxx, p. xxx– xxx, 2011.
COTELLE, N. Role of flavonoids in oxidative stress. Current Topics in Medicinal
Chemistry, v. 1, p. 569-590, 2001.
DAI, J., MUMPER, R. J. Plant Phenolics: extraction, analysis and their antioxidant and anticancer properties. Molecules, v. 15, p. 7313-7352, 2010.
DASHA, M., CHIELLINI, F., OTTENBRITE, R, M., CHIELLINI, E. Chitosan—A versatile semi-synthetic polymer in biomedical applications. Progress in Polymer
de la ROSA, L. A., ALVAREZ-PARRILLA, E., GONZÁLEZ-AGUILAR, G. A. Fruit and
Vegetable Phytochemicals: Chemistry, Nutritional Value, and Stability. In: TSAO, R.,
MCCALLUM, J. Chemistry of Flavonoids. Wiley-Blackwell, EUA, 2010. p. 131-154.
DELADINO, L., ANBINDER, P. S., NAVARRO, A. S., MARTINO, M. N. Encapsulation of natural antioxidants extracted from Ilex paraguariensis.
Carbohydrate Polymers, v. 71, p. 126–134, 2008.
DESAI, K. G. H., PARK, H. J. (2005). Recent Developments in Microencapsulation of Food Ingredients. Drying Technology, v. 23, p. 1361–1394, 2005.
DIMITRIOS, B. Sources of natural phenolic antioxidants. Trends in Food Science e
Technology, v. 17, p. 505–512, 2006.
FANG, Z., BHANDARI, B. Encapsulation of polyphenols-a review. Trends in Food
Science and Technology, v. 21, p. 510-523, 2010.
FANG, Z; BHANDARI, B. Effect of spray drying and storage on the stability of bayberry polyphenols. Food Chemistry, v. 129, p. 1139–1147, 2011.
FAVARO-TRINDADE, C. S., PINHO, S. C., ROCHA, G. A. Revisão: Microencapsulação de ingredientes alimentícios. Brazilian Journal of Food
Technology, v. 11, p.103-112, 2008.
FRAGA, C. G. Plant phenolics and human health: biochemistry, nutrition, and
pharmacology. New Jersey: John Wiley and Sons, EUA. 2010. p. 610.
FRAGA, C. G., GALLEANO, M., VERSTRAETEN, S. V., OTEIZA, P. I. Basic biochemical mechanisms behind the health benefits of polyphenols. Molecular
Aspects of Medicine, v. 31, p. 435–445, 2010.
GALLEANO, M., VERSTRAETEN, S. V., OTEIZA, P. I., FRAGA, C. G. Antioxidant actions of flavonoids: Thermodynamic and kinetic analysis. Archives of Biochemistry
GARCÍA-OCHOA, F., SANTOS, V. E., CASAS, J. A., GÓMEZ, E. Xanthan gum: production, recovery, and properties. Biotechnology Advances, v. 18, p. 549-579, 2000.
GIBBS, B. F., KERMASHA, S., ALLI, I., MULLIGAN, C. N. Encapsulation in the food industry: a review. International Journal of Food Sciences and Nutrition, v. 50, p. 213- 224, 1999.
GIORDANO, F., NOVAK, C., MOYANO, J. R. Thermal analysis of cyclodextrin and their inclusion compounds. Termochimica Acta, v.380, p. 123-151, 2001.
GONNET, M. L., LETHUAUT, L., BOURY, F. New trends in encapsulation of liposoluble vitamins. Journal of Controlled Release, v. 146, p. 276–290, 2010.
GOUIN, S. Microencapsulation: industrial appraisal of existing technologies and trends. Trends in Food Science and Technology, 15, 330–347, 2004.
GRANADA, G.; VENDRUSCOLO, J.L.; TREPTOW, R.O. Caracterização química e de sucos clarificados de amora-preta (Rubus spp.L.). Revista Brasileira de
Agrociência. v.7, p.143-147, 2001.
HAGERMAN, A. E., RIEDL sensorial, K. M., ALEXANDER JONES, G., SOVIK, K. N., RITCHARD, N. T., HARTZFELD, P. W., RIECHEL, T. L. High molecular weight plant polyphenolics (tannins) as biological antioxidants. Journal Agricultural and Food
Chemistry, v. 46, p. 1887-1892, 1998.
HALLIWELL, B. Are polyphenols antioxidants or pro-oxidants?What do we learn from cell culture and in vivo studies? Archives of Biochemistry and Biophysics, v. 476, p. 107–112, 2008.
HARRIS, R., LECUMBERRI, E., MATEOS-APARICIO, I., MENGÍBAR, M., HERAS, A. Chitosan nanoparticles and microspheres for the encapsulation of natural
antioxidants extracted from Ilex paraguariensis. Carbohydrate Polymers, v. 84, p. 803–806, 2011.
HATAKEYAMA, T., QUINN, F. X. Thermal Analysis Fundamentals and Applications
to Polymer Science. New York: John Wiley and Sons, p. 189. 1999.
HIGUERA-CIAPARA, I., FELIX-VALENZUELA, L., GOYCOOLEA, F. M., ARGÜELLES-MONAL, W. Microencapsulation of astaxanthin in a chitosan matrix.
Carbohydrate Polymers, v. 56, p. 41–45, 2003.
HO, H-H., CHANG, C-S., HO, W-C., LIAO, S-Y., WUE, C-H., WANGA, C-J. Anti- metastasis effects of gallic acid on gastric cancer cells involves inhibition of NF-kB activity and downregulation of PI3K/AKT/small GTPase signals. Food and Chemical
Toxicology, v. 48, p. 2508–2516, 2010.
HORN, M. M. Obtenção e caracterização de hidrogéis de quitosana, xantana e
colágeno aniônico. 2008. 73f. Dissertação (Mestrado em Ciência-Química Analitica)-
Instituto de Química, Universidade de São Paulo, São Carlos.
JACQUES, A. C., PERTUZATTI, P. B., BARCIA, M. T., ZAMBIAZI, R. C., CHIM, J. F. Estabilidade de compostos bioativos em polpa congelada de amora-preta (rubus fruticosus) cv.tupy. Química Nova, v. 33, p. 1720-1725, 2010.
JOMOVA, K., VALKOB, M. Advances in metal-induced oxidative stress and human disease. Toxicology, v. 283, p. 65–87, 2011.
JUNG, S., CHOE, J. H., KIM, B., YUN, H., KRUK, A. Z., JO, C. Effect of dietary mixture of gallic acid and linoleic acid on antioxidative potential and quality of breast meat from broilers. Meat Science, v. 86, p. 520–526, 2010.
KALOGEROPOULOS, N., YANNAKOPOULOU, K., GIOXARI, A., CHIOU, A., MAKRIS, D. P. Polyphenol characterization and encapsulation in b-cyclodextrin of a flavonoid-rich Hypericum perforatum (St John’s wort) extract. Food Science and
KHOKHAR, S., APENTEN, R. K. O. Iron binding characteristics of phenolic compounds: some tentative structure–activity relations. Food Chemistry, v. 81, p. 133–140, 2003.
KLAIC, P. M. A. Desenvolvimento de método de digestão ácida para determinação
de sais em xantana e potencialização reológica de xantana de xanthomonas arboricola pv pruni por troca iônica. 2010. 112f. Dissertação (Mestrado em Ciência e
Tecnologia Agroindustrial) – Faculdade de Agronomia Eliseu Maciel, Universidade Federal de Pelotas, Pelotas.
KOSARAJU, S. L., D’ATH, L., LAWRENCE. A. Preparation and characterisation of chitosan microspheres for antioxidant delivery. Carbohydrate Polymers, v. 64, p.163– 167, 2006.
KUMAR, M. N. V. R. A review of chitin and chitosan applications. Reactive and
Functional Polymers, v. 46, p. 1–27, 2000.
LAINE, P., KYLLI, P., HEINONEN, M., JOUPPILA, K. Storage stability of microencapsulated cloudberry (Rubus chamaemorus) phenolics. Journal Agricultural
Food Chemistry, v. 56, p. 11251–11261, 2008.
LEITÃO, A. M. Estabilidade físico-química, microbiológica e sensorial de néctar de
amora-preta (Rubus spp.), Cv. Tupy, embalado em polipropileno, no
armazenamento. 2007. 64f. Dissertação (Mestrado em Ciência e Tecnologia
Agroindustrial) – Faculdade de Agronomia Eliseu Maciel Universidade Federal de Pelotas, Pelotas.
LIU, H., NAKAGAWA, N., KATO, D-I., CHAUDHARY, D., TADE, M. O. Enzyme encapsulation in freeze-dried bionanocomposites prepared from chitosan and xanthan gum blend. Materials Chemistry and Physics, v. 129, p. 488– 494, 2011.
MAGNIN, D., DUMITRIU, S., CHORNET, E. Immobilization of Enzymes into a Polyionic Hydrogel: ChitoXan. Journal of Bioactive and Compatible Polymers, v. 18, p. 355-373, 2003.
MARTÍNEZ-RUVALCABA, A., CHORNET, E., RODRIGUE. D. Viscoelastic properties of dispersed chitosan/xanthan hydrogels. Carbohydrate Polymers, v. 67, p. 586–595, 2006.
MATALANIS, A., JONES, O. G., MCCLEMENTS, D. J. Structured biopolymer-based delivery systems for encapsulation, protection, and release of lipophilic compounds.
Food Hydrocolloids, v. 25, p.1865-1880, 2011.
MAZZEO, T., N’DRI, D., CHIAVARO, E., VISCONTI, A., FOGLIANO, V., PELLEGRINI, N. Effect of two cooking procedures on phytochemical compounds, total antioxidant capacity and colour of selected frozen vegetables. Food Chemistry, v. 128, p. 627–633, 2011.
MERCADER-ROS, M. T., LUCAS-ABELLÁN, C., GABALDÓN, J. A., FORTEA, M. I., MARTÍNEZ-CACHÁ, A., NUÑEZ-DELICADO, E. Kaempferol Complexation in Cyclodextrins at Basic pH. Journal Agricultural Food Chemistry, v. 58, p. 4675–4680, 2010.
MILLER, N. J., CASTELLUCCIO, C., TIJBURG, L., RICE - EVANS, C. The antioxidant properties of theaflavins and their gallate ester-radical scavengers or metal chelators? Federation of European Biochemical Societies, v. 392, p. 40-44, 1996.
MOTA, R. V. Características Químicas e aceitabilidade de geléias de amora-preta de baixo teor de sólidos solúveis. Brazilian Journal of Food Technologic., v. 10, n. 2, p. 116-121, 2007.
NEDOVIC, V., KALUSEVIC, A., MANOJLOVIC, V., STEVA LEVIC, S., BUGARSKI, B. An overview of encapsulation technologies for food applications. Procedia Food
Science, v. 1, p.1806-1815, 2011.
NEVADO, J. J. B., PULGARÍN, J. A. M., LAGUNA, M. A. G. Spectrofluorimetric study of the β-cyclodextrin: vitamin K3 complex and determination of vitamin K3. Talanta, v.
53, p. 951–959, 2000.
NOVÁK, C., ÉHEN, Z., FODOR, M., JICSINSZKY. L., ORGOVÁNYI, J. Application of combined thermoanalytical techniques in the investigation of cyclodextrin inclusion complexes. Journal of Thermal Analysis and Calorimetry, v. 84, p. 693–701, 2006.
PAGOT, E. Situação e perspectivas da produção de pequenas frutas: Cenário da
produção de pequenas frutas. In. V Simpósio Nacional do Morango, IV Encontro
Sobre Pequenas Frutas e Frutas Nativas do Mercosul, 5., 2010. Pelotas. Anais do V Simpósio Nacional do Morango, IV Encontro Sobre Pequenas Frutas e Frutas Nativas do Mercosul. Pelotas: Embrapa Clima Temperado, 2000. p. 70-77.
PAL, C., BINDU, S., DEY, S., ALAM, A., GOYAL, M., IQBAL, M. S., MAITY, P., ADHIKARI, S. S., BANDYOPADHYAY, U. Gallic acid prevents nonsteroidal anti- inflammatory drug-induced gastropathy in rat by blocking oxidative stress and apoptosis. Free Radical Biology and Medicine, v. 49, p. 258–267, 2010.
PAPAGIANNI, M., ANASTASIADOU, S. Encapsulation of Pediococcus acidilactici cells in corn and olive oil microcapsules emulsified by peptides and stabilized with xanthan in oil-in-water emulsions: Studies on cell viability under gastro-intestinal simulating conditions. Enzyme and Microbial Technology, v. 45, p. 514–522, 2009.
PARK, J. H., YE, M., PARK, K. Biodegradable Polymers for Microencapsulation of Drugs. Molecules, v. 10, p.146-161, 2005.
POLING, E.B. Blackberries. Journal of Small Fruit and Viticulture, v.14, n.1-2, p.38- 69. 1996.
POTHAKAMURY, U. R., BARBOSA-GNOVAS, G. V. Fundamental aspects of controlled release in foods. Trends in Food Science e Technology, v. 6, p. 397-406, 1995.
PRALHAD, T., RAJENDRAKUMAR, K. (2004). Study of freeze-dried quercetin– cyclodextrin binary systems by DSC, FT-IR, X-ray diffraction and SEM analysis.
Journal of Pharmaceutical and Biomedical Analysis, v. 34, p. 333–339, 2004.
RAI, M. K., ASTHANA, P., SINGH, S. K., JAISWAL, V. S., JAISWAL. U. The encapsulation technology in fruit plants-A review. Biotechnology Advances, v. 27, p. 671–679, 2009.
RASEIRA, M. C.B.; SANTOS, A.M.; MADAIL, J.C.M. Amora-preta: cultivo e utilização. Pelotas: EMBRAPA, CNPFT, (Circular Técnica, 11), 20p. 1984.
RIBEIRO, A. J., NEUFELD, R. J., ARNAUD, P., CHAUMEIL, J. C. Increase in stability and change in supramolecular structure of b-carotene through encapsulation into polylactic acid nanoparticles. International Journal of Pharmaceutics, v. 187, p. 115–123, 1999.
RICE-EVANS, C. A., MILLER, N. J., PAGANGA, G. Structure-antioxidant activity relationships of flavonoids and phenolic acids. Free Radical Biology and Medicine, v. 20, p. 933-956, 1996.
RICE-EVANS, C. A., PACKER, L. Flavonoids in Health and Disease. In: Annie
Fleuriet. A., Macheix. J-J. Phenolic Acids in Fruits and Vegetables. New York: Marcel
Dekker. 2003. p. 1-43.
RODRIGO, R., MIRANDA, A., VERGARA, L. Modulation of endogenous antioxidant system by wine polyphenols in human disease. Clinica Chimica Acta, v. 412, p. 410– 424, 2011.
RYAN, P., HYNES, M. J. The kinetics and mechanisms of the complex formation and antioxidant behaviour of the polyphenols EGCg and ECG with iron(III). Journal of
Inorganic Biochemistry, v. 101, p. 585–593, 2007.
SAKIHAMA, Y., COHEN, M. F., GRACE, S. C., YAMASAKI, Y. Plant phenolic antioxidant and prooxidant activities: phenolics-induced oxidative damage mediated by metals in plants. Toxicology, v. 177, p. 67–80, 2002.
SANSONE, F., PICERNO, P., MENCHERINI, T., VILLECCO, F., D’URSI, A. M., AQUINO, R. P., & LAURO, M. R. Flavonoid microparticles by spray-drying: Influence of enhancers of the dissolution rate on properties and stability. Journal of Food
Engineering, v. 103, p. 188–196, 2011.
SANTOS, A. M.; RASEIRA, M. C. B.; MADAIL, J. C. M. A cultura da amora-preta. Brasília: Embrapa SPI, 1997. 61 p. (Coleção Plantar, 33).
SCHROOYEN, P. M. M., VAN DER MEER. R., DE KRUIF, C. G. Microencapsulation: its application in nutrition. Proceedings of the Nutrition Society, v. 60, p. 475–479, 2001.
SECOUARD, S., GRISEL, M., MALHIAC, C. Flavour release study as a way to explain xanthan–galactomannan interactions. Food Hydrocolloids, v. 2, p. 1237- 1244, 2007.
SHAHIDI, F., ARACHCHI, J. K. V., JEON, Y-J. Food applications of chitin and chitosans. Trends in Food Science and Technology, v.10, p. 37-51, 1999.
SOPADE, P. A., HALLEY, P. J., CICHERO, J. A. Y., WARD, L. C. J., LIU, J., VARLIVELI, S. Rheological characterization of food thickeners marketed in Australia in various media for the management of dysphagia. III. Fruit juice as a dispersing