Influence of modified starches as wall materials on the properties of spray-dried lemongrass oil
The use of lemongrass oil as food preservative present great potential, however it has high volatility and intense aroma, making them limited to be used as food additives. Microencapsulation processes become interesting alternatives to overcome these issues. This work investigated the influence of t...
Gespeichert in:
| Veröffentlicht in: | Journal of food science and technology 2019-11, Vol.56 (11), p.4972-4981 |
|---|---|
| Hauptverfasser: | , , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 4981 |
|---|---|
| container_issue | 11 |
| container_start_page | 4972 |
| container_title | Journal of food science and technology |
| container_volume | 56 |
| creator | Carvalho, Gabriel Ribeiro Fernandes, Regiane Victória de Barros de Castro e Silva, Priscila Dessimoni, Anelise Lima de Abreu Oliveira, Cassiano Rodrigues Borges, Soraia Vilela Botrel, Diego Alvarenga |
| description | The use of lemongrass oil as food preservative present great potential, however it has high volatility and intense aroma, making them limited to be used as food additives. Microencapsulation processes become interesting alternatives to overcome these issues. This work investigated the influence of the partial replacement of gum arabic by modified starches on the microencapsulation of lemongrass oil as core material. Gum arabic and its combinations with modified starches: cassava and corn maltodextrins with different dextrose equivalent (DE) and octenyl succinic anhydride modified starch (OSA-starch) were studied. The emulsions were spray dried at controlled temperature of 170 °C. The evaluated parameters particles solubility, moisture content, and oil composition did not showed significant differences among the treatments. Replacement of gum arabic by maltodextrin DE20 and OSA-starch resulted in higher wetting times. Oil retention was increased (81.2%) when gum arabic was replaced by OSA-starch; the treatment without substitution, with only gum arabic had 67.5% of oil retention. Application of OSA-starch in association with gum arabic in microencapsulation by spray drying of lemongrass oil presented greater potential to be used due to its higher oil retention. Polymer blends should be assessed since they present advantages over individually applied polymers. Although maltodextrins show some differences compared to the treatment with only gum arabic, it may also be a viable alternative because of its lower cost. |
| doi_str_mv | 10.1007/s13197-019-03969-2 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_pubme</sourceid><recordid>TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_6828869</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2267590560</sourcerecordid><originalsourceid>FETCH-LOGICAL-c484t-476187dc8806487537be7879f94035c499362a4f031430fe65a1c199f772a9863</originalsourceid><addsrcrecordid>eNqNkUtrVTEUhYMotlz7BxwFnDiJzfsxEaRYLRSc6DimOcm9KTnJMTlH6b839RalDsRMdmB_a-3NXgC8JPgNwVidd8KIUQgTgzAz0iD6BJxiowTSHNOn448pRYQIcQLOer_F4zGqNMXPwQkjihNBySn4elVi3kLxAdYI5zqlmMIE--qaP4QOXYc_XM5wdmtoyeUOa4HrIcCl1SW0NQ1mCPvS3B2a2r02h7mWfXN9dFJ-AZ7FIQtnD3UHvly-_3zxEV1_-nB18e4aea75iriSRKvJa40l10owdROUViYajpnw3BgmqeMRM8IZjkEKRzwxJipFndGS7cDbo--y3cxh8qGszWW7tDS7dmerS_Zxp6SD3dfvVmqqtTTD4PWDQavfttBXO6fuQ86uhLp1SzkzTBvK_wNlRBg1NtUDffUXelu3VsYlLKVSCYOFxIOiR8q32nsL8ffeBNv7uO0xbjvitr_iHjN2gB1F4_ip7EP7Y_0P1U8Xi6qr</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2267590560</pqid></control><display><type>article</type><title>Influence of modified starches as wall materials on the properties of spray-dried lemongrass oil</title><source>SpringerLink Journals</source><source>EZB-FREE-00999 freely available EZB journals</source><source>PubMed Central</source><creator>Carvalho, Gabriel Ribeiro ; Fernandes, Regiane Victória de Barros ; de Castro e Silva, Priscila ; Dessimoni, Anelise Lima de Abreu ; Oliveira, Cassiano Rodrigues ; Borges, Soraia Vilela ; Botrel, Diego Alvarenga</creator><creatorcontrib>Carvalho, Gabriel Ribeiro ; Fernandes, Regiane Victória de Barros ; de Castro e Silva, Priscila ; Dessimoni, Anelise Lima de Abreu ; Oliveira, Cassiano Rodrigues ; Borges, Soraia Vilela ; Botrel, Diego Alvarenga</creatorcontrib><description>The use of lemongrass oil as food preservative present great potential, however it has high volatility and intense aroma, making them limited to be used as food additives. Microencapsulation processes become interesting alternatives to overcome these issues. This work investigated the influence of the partial replacement of gum arabic by modified starches on the microencapsulation of lemongrass oil as core material. Gum arabic and its combinations with modified starches: cassava and corn maltodextrins with different dextrose equivalent (DE) and octenyl succinic anhydride modified starch (OSA-starch) were studied. The emulsions were spray dried at controlled temperature of 170 °C. The evaluated parameters particles solubility, moisture content, and oil composition did not showed significant differences among the treatments. Replacement of gum arabic by maltodextrin DE20 and OSA-starch resulted in higher wetting times. Oil retention was increased (81.2%) when gum arabic was replaced by OSA-starch; the treatment without substitution, with only gum arabic had 67.5% of oil retention. Application of OSA-starch in association with gum arabic in microencapsulation by spray drying of lemongrass oil presented greater potential to be used due to its higher oil retention. Polymer blends should be assessed since they present advantages over individually applied polymers. Although maltodextrins show some differences compared to the treatment with only gum arabic, it may also be a viable alternative because of its lower cost.</description><identifier>ISSN: 0022-1155</identifier><identifier>EISSN: 0975-8402</identifier><identifier>DOI: 10.1007/s13197-019-03969-2</identifier><identifier>PMID: 31741521</identifier><language>eng</language><publisher>New Delhi: Springer India</publisher><subject>anhydrides ; Aroma ; Cassava ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Corn ; Cymbopogon ; Dextrose ; Drying ; Drying oils ; Emulsions ; Food additives ; food preservatives ; Food processing ; Food Science ; Fruits ; glucose ; Gossip ; gum arabic ; lipid content ; Maltodextrin ; maltodextrins ; Microencapsulation ; modified starch ; Moisture content ; Nutrition ; odors ; oils ; Original ; Original Article ; Polymer blends ; Polymers ; Preservatives ; Retention ; solubility ; Spray drying ; Starch ; Starches ; temperature ; Vegetable oils ; Volatility ; Water content ; Wetting</subject><ispartof>Journal of food science and technology, 2019-11, Vol.56 (11), p.4972-4981</ispartof><rights>Association of Food Scientists & Technologists (India) 2019</rights><rights>Journal of Food Science and Technology is a copyright of Springer, (2019). All Rights Reserved.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c484t-476187dc8806487537be7879f94035c499362a4f031430fe65a1c199f772a9863</citedby><cites>FETCH-LOGICAL-c484t-476187dc8806487537be7879f94035c499362a4f031430fe65a1c199f772a9863</cites><orcidid>0000-0001-5551-5034</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC6828869/pdf/$$EPDF$$P50$$Gpubmedcentral$$H</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC6828869/$$EHTML$$P50$$Gpubmedcentral$$H</linktohtml><link.rule.ids>230,314,723,776,780,881,27901,27902,41464,42533,51294,53766,53768</link.rule.ids></links><search><creatorcontrib>Carvalho, Gabriel Ribeiro</creatorcontrib><creatorcontrib>Fernandes, Regiane Victória de Barros</creatorcontrib><creatorcontrib>de Castro e Silva, Priscila</creatorcontrib><creatorcontrib>Dessimoni, Anelise Lima de Abreu</creatorcontrib><creatorcontrib>Oliveira, Cassiano Rodrigues</creatorcontrib><creatorcontrib>Borges, Soraia Vilela</creatorcontrib><creatorcontrib>Botrel, Diego Alvarenga</creatorcontrib><title>Influence of modified starches as wall materials on the properties of spray-dried lemongrass oil</title><title>Journal of food science and technology</title><addtitle>J Food Sci Technol</addtitle><description>The use of lemongrass oil as food preservative present great potential, however it has high volatility and intense aroma, making them limited to be used as food additives. Microencapsulation processes become interesting alternatives to overcome these issues. This work investigated the influence of the partial replacement of gum arabic by modified starches on the microencapsulation of lemongrass oil as core material. Gum arabic and its combinations with modified starches: cassava and corn maltodextrins with different dextrose equivalent (DE) and octenyl succinic anhydride modified starch (OSA-starch) were studied. The emulsions were spray dried at controlled temperature of 170 °C. The evaluated parameters particles solubility, moisture content, and oil composition did not showed significant differences among the treatments. Replacement of gum arabic by maltodextrin DE20 and OSA-starch resulted in higher wetting times. Oil retention was increased (81.2%) when gum arabic was replaced by OSA-starch; the treatment without substitution, with only gum arabic had 67.5% of oil retention. Application of OSA-starch in association with gum arabic in microencapsulation by spray drying of lemongrass oil presented greater potential to be used due to its higher oil retention. Polymer blends should be assessed since they present advantages over individually applied polymers. Although maltodextrins show some differences compared to the treatment with only gum arabic, it may also be a viable alternative because of its lower cost.</description><subject>anhydrides</subject><subject>Aroma</subject><subject>Cassava</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Corn</subject><subject>Cymbopogon</subject><subject>Dextrose</subject><subject>Drying</subject><subject>Drying oils</subject><subject>Emulsions</subject><subject>Food additives</subject><subject>food preservatives</subject><subject>Food processing</subject><subject>Food Science</subject><subject>Fruits</subject><subject>glucose</subject><subject>Gossip</subject><subject>gum arabic</subject><subject>lipid content</subject><subject>Maltodextrin</subject><subject>maltodextrins</subject><subject>Microencapsulation</subject><subject>modified starch</subject><subject>Moisture content</subject><subject>Nutrition</subject><subject>odors</subject><subject>oils</subject><subject>Original</subject><subject>Original Article</subject><subject>Polymer blends</subject><subject>Polymers</subject><subject>Preservatives</subject><subject>Retention</subject><subject>solubility</subject><subject>Spray drying</subject><subject>Starch</subject><subject>Starches</subject><subject>temperature</subject><subject>Vegetable oils</subject><subject>Volatility</subject><subject>Water content</subject><subject>Wetting</subject><issn>0022-1155</issn><issn>0975-8402</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2019</creationdate><recordtype>article</recordtype><sourceid>BENPR</sourceid><recordid>eNqNkUtrVTEUhYMotlz7BxwFnDiJzfsxEaRYLRSc6DimOcm9KTnJMTlH6b839RalDsRMdmB_a-3NXgC8JPgNwVidd8KIUQgTgzAz0iD6BJxiowTSHNOn448pRYQIcQLOer_F4zGqNMXPwQkjihNBySn4elVi3kLxAdYI5zqlmMIE--qaP4QOXYc_XM5wdmtoyeUOa4HrIcCl1SW0NQ1mCPvS3B2a2r02h7mWfXN9dFJ-AZ7FIQtnD3UHvly-_3zxEV1_-nB18e4aea75iriSRKvJa40l10owdROUViYajpnw3BgmqeMRM8IZjkEKRzwxJipFndGS7cDbo--y3cxh8qGszWW7tDS7dmerS_Zxp6SD3dfvVmqqtTTD4PWDQavfttBXO6fuQ86uhLp1SzkzTBvK_wNlRBg1NtUDffUXelu3VsYlLKVSCYOFxIOiR8q32nsL8ffeBNv7uO0xbjvitr_iHjN2gB1F4_ip7EP7Y_0P1U8Xi6qr</recordid><startdate>20191101</startdate><enddate>20191101</enddate><creator>Carvalho, Gabriel Ribeiro</creator><creator>Fernandes, Regiane Victória de Barros</creator><creator>de Castro e Silva, Priscila</creator><creator>Dessimoni, Anelise Lima de Abreu</creator><creator>Oliveira, Cassiano Rodrigues</creator><creator>Borges, Soraia Vilela</creator><creator>Botrel, Diego Alvarenga</creator><general>Springer India</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope><scope>04Q</scope><scope>04S</scope><scope>04W</scope><scope>3V.</scope><scope>7QL</scope><scope>7QO</scope><scope>7QR</scope><scope>7RQ</scope><scope>7ST</scope><scope>7T7</scope><scope>7TM</scope><scope>7WY</scope><scope>7WZ</scope><scope>7X2</scope><scope>7XB</scope><scope>87Z</scope><scope>8FD</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>8FL</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>BENPR</scope><scope>BEZIV</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>C1K</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FR3</scope><scope>FRNLG</scope><scope>F~G</scope><scope>HCIFZ</scope><scope>K60</scope><scope>K6~</scope><scope>L.-</scope><scope>L6V</scope><scope>M0C</scope><scope>M0K</scope><scope>M7S</scope><scope>P64</scope><scope>PQBIZ</scope><scope>PQBZA</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PTHSS</scope><scope>Q9U</scope><scope>SOI</scope><scope>7X8</scope><scope>7S9</scope><scope>L.6</scope><scope>5PM</scope><orcidid>https://orcid.org/0000-0001-5551-5034</orcidid></search><sort><creationdate>20191101</creationdate><title>Influence of modified starches as wall materials on the properties of spray-dried lemongrass oil</title><author>Carvalho, Gabriel Ribeiro ; Fernandes, Regiane Victória de Barros ; de Castro e Silva, Priscila ; Dessimoni, Anelise Lima de Abreu ; Oliveira, Cassiano Rodrigues ; Borges, Soraia Vilela ; Botrel, Diego Alvarenga</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c484t-476187dc8806487537be7879f94035c499362a4f031430fe65a1c199f772a9863</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2019</creationdate><topic>anhydrides</topic><topic>Aroma</topic><topic>Cassava</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Corn</topic><topic>Cymbopogon</topic><topic>Dextrose</topic><topic>Drying</topic><topic>Drying oils</topic><topic>Emulsions</topic><topic>Food additives</topic><topic>food preservatives</topic><topic>Food processing</topic><topic>Food Science</topic><topic>Fruits</topic><topic>glucose</topic><topic>Gossip</topic><topic>gum arabic</topic><topic>lipid content</topic><topic>Maltodextrin</topic><topic>maltodextrins</topic><topic>Microencapsulation</topic><topic>modified starch</topic><topic>Moisture content</topic><topic>Nutrition</topic><topic>odors</topic><topic>oils</topic><topic>Original</topic><topic>Original Article</topic><topic>Polymer blends</topic><topic>Polymers</topic><topic>Preservatives</topic><topic>Retention</topic><topic>solubility</topic><topic>Spray drying</topic><topic>Starch</topic><topic>Starches</topic><topic>temperature</topic><topic>Vegetable oils</topic><topic>Volatility</topic><topic>Water content</topic><topic>Wetting</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Carvalho, Gabriel Ribeiro</creatorcontrib><creatorcontrib>Fernandes, Regiane Victória de Barros</creatorcontrib><creatorcontrib>de Castro e Silva, Priscila</creatorcontrib><creatorcontrib>Dessimoni, Anelise Lima de Abreu</creatorcontrib><creatorcontrib>Oliveira, Cassiano Rodrigues</creatorcontrib><creatorcontrib>Borges, Soraia Vilela</creatorcontrib><creatorcontrib>Botrel, Diego Alvarenga</creatorcontrib><collection>CrossRef</collection><collection>India Database</collection><collection>India Database: Business</collection><collection>India Database: Science & Technology</collection><collection>ProQuest Central (Corporate)</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Career & Technical Education Database</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Nucleic Acids Abstracts</collection><collection>ABI/INFORM Collection</collection><collection>ABI/INFORM Global (PDF only)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>ABI/INFORM Global (Alumni Edition)</collection><collection>Technology Research Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ABI/INFORM Collection (Alumni Edition)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central</collection><collection>Business Premium Collection</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Engineering Research Database</collection><collection>Business Premium Collection (Alumni)</collection><collection>ABI/INFORM Global (Corporate)</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Business Collection (Alumni Edition)</collection><collection>ProQuest Business Collection</collection><collection>ABI/INFORM Professional Advanced</collection><collection>ProQuest Engineering Collection</collection><collection>ABI/INFORM Global</collection><collection>Agricultural Science Database</collection><collection>Engineering Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>ProQuest One Business</collection><collection>ProQuest One Business (Alumni)</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>Engineering Collection</collection><collection>ProQuest Central Basic</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><collection>AGRICOLA</collection><collection>AGRICOLA - Academic</collection><collection>PubMed Central (Full Participant titles)</collection><jtitle>Journal of food science and technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Carvalho, Gabriel Ribeiro</au><au>Fernandes, Regiane Victória de Barros</au><au>de Castro e Silva, Priscila</au><au>Dessimoni, Anelise Lima de Abreu</au><au>Oliveira, Cassiano Rodrigues</au><au>Borges, Soraia Vilela</au><au>Botrel, Diego Alvarenga</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Influence of modified starches as wall materials on the properties of spray-dried lemongrass oil</atitle><jtitle>Journal of food science and technology</jtitle><stitle>J Food Sci Technol</stitle><date>2019-11-01</date><risdate>2019</risdate><volume>56</volume><issue>11</issue><spage>4972</spage><epage>4981</epage><pages>4972-4981</pages><issn>0022-1155</issn><eissn>0975-8402</eissn><abstract>The use of lemongrass oil as food preservative present great potential, however it has high volatility and intense aroma, making them limited to be used as food additives. Microencapsulation processes become interesting alternatives to overcome these issues. This work investigated the influence of the partial replacement of gum arabic by modified starches on the microencapsulation of lemongrass oil as core material. Gum arabic and its combinations with modified starches: cassava and corn maltodextrins with different dextrose equivalent (DE) and octenyl succinic anhydride modified starch (OSA-starch) were studied. The emulsions were spray dried at controlled temperature of 170 °C. The evaluated parameters particles solubility, moisture content, and oil composition did not showed significant differences among the treatments. Replacement of gum arabic by maltodextrin DE20 and OSA-starch resulted in higher wetting times. Oil retention was increased (81.2%) when gum arabic was replaced by OSA-starch; the treatment without substitution, with only gum arabic had 67.5% of oil retention. Application of OSA-starch in association with gum arabic in microencapsulation by spray drying of lemongrass oil presented greater potential to be used due to its higher oil retention. Polymer blends should be assessed since they present advantages over individually applied polymers. Although maltodextrins show some differences compared to the treatment with only gum arabic, it may also be a viable alternative because of its lower cost.</abstract><cop>New Delhi</cop><pub>Springer India</pub><pmid>31741521</pmid><doi>10.1007/s13197-019-03969-2</doi><tpages>10</tpages><orcidid>https://orcid.org/0000-0001-5551-5034</orcidid><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0022-1155 |
| ispartof | Journal of food science and technology, 2019-11, Vol.56 (11), p.4972-4981 |
| issn | 0022-1155 0975-8402 |
| language | eng |
| recordid | cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_6828869 |
| source | SpringerLink Journals; EZB-FREE-00999 freely available EZB journals; PubMed Central |
| subjects | anhydrides Aroma Cassava Chemistry Chemistry and Materials Science Chemistry/Food Science Corn Cymbopogon Dextrose Drying Drying oils Emulsions Food additives food preservatives Food processing Food Science Fruits glucose Gossip gum arabic lipid content Maltodextrin maltodextrins Microencapsulation modified starch Moisture content Nutrition odors oils Original Original Article Polymer blends Polymers Preservatives Retention solubility Spray drying Starch Starches temperature Vegetable oils Volatility Water content Wetting |
| title | Influence of modified starches as wall materials on the properties of spray-dried lemongrass oil |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-05T10%3A27%3A32IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_pubme&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Influence%20of%20modified%20starches%20as%20wall%20materials%20on%20the%20properties%20of%20spray-dried%20lemongrass%20oil&rft.jtitle=Journal%20of%20food%20science%20and%20technology&rft.au=Carvalho,%20Gabriel%20Ribeiro&rft.date=2019-11-01&rft.volume=56&rft.issue=11&rft.spage=4972&rft.epage=4981&rft.pages=4972-4981&rft.issn=0022-1155&rft.eissn=0975-8402&rft_id=info:doi/10.1007/s13197-019-03969-2&rft_dat=%3Cproquest_pubme%3E2267590560%3C/proquest_pubme%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2267590560&rft_id=info:pmid/31741521&rfr_iscdi=true |