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Your search keyword '"Cesca, Karina"' showing total 200 results
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200 results on '"Cesca, Karina"'

35. Morphological and Physicochemical Properties of Pine Seed Starch Nanoparticles.

Author

Leandro, Gabriel Coelho, Cesca, Karina, Monteiro, Alcilene Rodrigues, and Valencia, Germán Ayala

Subjects
*STARCH, *AMYLOSE, *PARTICLE size distribution, *SURFACE charges, *PINE, *CHEMICAL bonds, *MALTODEXTRIN, *NANOPARTICLES
Abstract

This study aims to characterize pine starch (PS) and pine starch nanoparticles (PSNPs) produced by anti‐solvent precipitation (ASP). PS and PSNPs are characterized by particle size, surface charge, morphology, crystalline structure, chemical bonds, thermal properties, moisture content (MC), water activity, solubility in water (SW), swelling factor (SF), water and oil absorption, and stability in water. PS shows typical starch particle size distribution, while PSNPs display a size distribution varying between 230 and 1300 nm. The crystalline structure is modified from A‐type structure (native starch) to V6h structure (PSNPs) after ASP. PSNPs SW at 25 and 90 °C, as well as oil and water absorption capacities are greatly improved when compared with PS. Furthermore, PSNPs have high stability in water at 25 °C, forming homogeneous dispersions. This research provides information about the valorization of pine seed as a possible starch source to produce nanoparticles [ABSTRACT FROM AUTHOR]

Published
2024
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41. Membrane Emulsification as an Emerging Method for Lacticaseibacillus rhamnosus GG® Encapsulation.

Author

Camelo-Silva, Callebe, Figueredo, Lais Leite, Cesca, Karina, Verruck, Silvani, Ambrosi, Alan, and Di Luccio, Marco

Subjects
PEA proteins, WHEY proteins, PARTICLE size distribution, DRAG (Hydrodynamics), INFRARED spectroscopy, MICROSCOPY
Abstract

Techniques capable of producing small-sized probiotic microcapsules with high encapsulation yields are of industrial and scientific interest. In this study, an innovative membrane emulsification system was investigated in the production of microcapsules containing Lacticaseibacillus rhamnosus GG® (Lr), sodium alginate (ALG), and whey protein (WPI), rice protein (RPC), or pea protein (PPC) as encapsulating agents. The microcapsules were characterized by particle size distribution, optical microscopy, encapsulation yield, morphology, water activity, hygroscopicity, thermal properties, Fourier-transform infrared spectroscopy (FTIR), and probiotic survival during in vitro simulation of gastrointestinal conditions. The innovative encapsulation technique resulted in microcapsules with diameters varying between 18 and 29 μm, and encapsulation yields > 93%. Combining alginate and whey, rice, or pea protein improved encapsulation efficiency and thermal properties. The encapsulation provided resistance to gastrointestinal fluids, resulting in high probiotic viability at the end of the intestinal phase (> 7.18 log CFU g−1). The proposed encapsulation technology represents an attractive alternative to developing probiotic microcapsules for future food applications. [ABSTRACT FROM AUTHOR]

Published
2023
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42. A review on enzymatic acylation as a promising opportunity to stabilizing anthocyanins.

Author

Leonarski, Eduardo, Cesca, Karina, de Oliveira, Débora, and Zielinski, Acácio A. F.

Subjects
*ACYLATION, *ANTHOCYANINS, *NATURAL dyes & dyeing, *BIOACTIVE compounds, *PROCESS optimization, *LIPOPHILICITY, *MATRIX multiplications
Abstract

Anthocyanins are naturally occurring bioactive compounds found mainly in fruits, vegetables, and grains. They are usually extracted due to their biological properties and great potential for technological applications. These compounds have characteristic pH-dependent colorations that are natural dyes since they come in different colors. However, they are susceptible to processing conditions, remarkably light, temperature, and oxygen. The acylated anthocyanins showed better stability characteristics, and therefore, an acylation process of these compounds could improve their applications. The enzymatic acylation was effective and showed promising results. The current review provides an overview of the works that performed enzymatic acylation of anthocyanins and studies on the stability, antioxidant activity, and lipophilicity. In general, enzymatically acylated anthocyanins showed better stability to light and temperature than non-acylated compounds. In addition, they were liposoluble, a characteristic that allows their addition to products with lipid matrices. The results showed that these compounds formed by enzymatic acylation have perspectives of application mainly as natural colorants in food products. Therefore, the enzymatic acylation of anthocyanins appears viable to increase the industrial applicability of anthocyanins. There are still some gaps to be filled in process optimization, the reuse of enzymes, and toxicity analysis of the acylated compounds formed. [ABSTRACT FROM AUTHOR]

Published
2023
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