International Journal of Nutrition and Food Sciences

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Bioactivation of Carbonated Mineral Water with Passion Fruit Microcapsules

Received: 19 January 2015    Accepted: 9 April 2015    Published: 18 April 2015
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Abstract

The ionic gelation is a technique of microencapsulation by a reaction between a polymer solution and an ionic solution. This technique can protect the nutraceutical bioactive compounds. This study used the process of ionic gelation solution with sodium alginate in order to obtain a new product: a bioactive water from passion fruit microcapsules placed in the carbonated mineral water. The physical-chemical, microbiological stability, and migration of the bioactive compounds of microcapsule for water for 35 days at 5 ± 1 °C was verified. For the microcapsules, it was possible to verify that the levels of ascorbic acid and carotenoids decreased during the storage period, and phenols remained constant (p≤0,05). Microcapsules and water presented balance of the ascorbic acid, carotenoids and phenols levels (p≤0,05). This result indicates migration of the bioactive compounds of the microcapsule to water and consequently the bioactivation of carbonated mineral water.

DOI 10.11648/j.ijnfs.20150403.18
Published in International Journal of Nutrition and Food Sciences (Volume 4, Issue 3, May 2015)
Page(s) 310-319
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Ionic Gelation, Passion Fruit, Water, Migration, Bioactive Compounds

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Cite This Article
  • APA Style

    Morais A. B. L., Xavier A. C. R., Silva G. F., Silva M. A. A. P., Pagani A. A. C. (2015). Bioactivation of Carbonated Mineral Water with Passion Fruit Microcapsules. International Journal of Nutrition and Food Sciences, 4(3), 310-319. https://doi.org/10.11648/j.ijnfs.20150403.18

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    ACS Style

    Morais A. B. L.; Xavier A. C. R.; Silva G. F.; Silva M. A. A. P.; Pagani A. A. C. Bioactivation of Carbonated Mineral Water with Passion Fruit Microcapsules. Int. J. Nutr. Food Sci. 2015, 4(3), 310-319. doi: 10.11648/j.ijnfs.20150403.18

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    AMA Style

    Morais A. B. L., Xavier A. C. R., Silva G. F., Silva M. A. A. P., Pagani A. A. C. Bioactivation of Carbonated Mineral Water with Passion Fruit Microcapsules. Int J Nutr Food Sci. 2015;4(3):310-319. doi: 10.11648/j.ijnfs.20150403.18

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  • @article{10.11648/j.ijnfs.20150403.18,
      author = {Morais A. B. L. and Xavier A. C. R. and Silva G. F. and Silva M. A. A. P. and Pagani A. A. C.},
      title = {Bioactivation of Carbonated Mineral Water with Passion Fruit Microcapsules},
      journal = {International Journal of Nutrition and Food Sciences},
      volume = {4},
      number = {3},
      pages = {310-319},
      doi = {10.11648/j.ijnfs.20150403.18},
      url = {https://doi.org/10.11648/j.ijnfs.20150403.18},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20150403.18},
      abstract = {The ionic gelation is a technique of microencapsulation by a reaction between a polymer solution and an ionic solution. This technique can protect the nutraceutical bioactive compounds. This study used the process of ionic gelation solution with sodium alginate in order to obtain a new product: a bioactive water from passion fruit microcapsules placed in the carbonated mineral water. The physical-chemical, microbiological stability, and migration of the bioactive compounds of microcapsule for water for 35 days at 5 ± 1 °C was verified. For the microcapsules, it was possible to verify that the levels of ascorbic acid and carotenoids decreased during the storage period, and phenols remained constant (p≤0,05). Microcapsules and water presented balance of the ascorbic acid, carotenoids and phenols levels (p≤0,05). This result indicates migration of the bioactive compounds of the microcapsule to water and consequently the bioactivation of carbonated mineral water.},
     year = {2015}
    }
    

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    AU  - Morais A. B. L.
    AU  - Xavier A. C. R.
    AU  - Silva G. F.
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    DO  - 10.11648/j.ijnfs.20150403.18
    T2  - International Journal of Nutrition and Food Sciences
    JF  - International Journal of Nutrition and Food Sciences
    JO  - International Journal of Nutrition and Food Sciences
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    UR  - https://doi.org/10.11648/j.ijnfs.20150403.18
    AB  - The ionic gelation is a technique of microencapsulation by a reaction between a polymer solution and an ionic solution. This technique can protect the nutraceutical bioactive compounds. This study used the process of ionic gelation solution with sodium alginate in order to obtain a new product: a bioactive water from passion fruit microcapsules placed in the carbonated mineral water. The physical-chemical, microbiological stability, and migration of the bioactive compounds of microcapsule for water for 35 days at 5 ± 1 °C was verified. For the microcapsules, it was possible to verify that the levels of ascorbic acid and carotenoids decreased during the storage period, and phenols remained constant (p≤0,05). Microcapsules and water presented balance of the ascorbic acid, carotenoids and phenols levels (p≤0,05). This result indicates migration of the bioactive compounds of the microcapsule to water and consequently the bioactivation of carbonated mineral water.
    VL  - 4
    IS  - 3
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Author Information
  • Department of Food Technology, Federal University of Sergipe, Sergipe, Brazil

  • Department of Food Technology, Federal University of Sergipe, Sergipe, Brazil

  • Laboratory for Alternative Technologies - Federal University of Sergipe, Sergipe, Brazil

  • Department of Food Technology, Federal University of Sergipe, Sergipe, Brazil

  • Department of Food Technology, Federal University of Sergipe, Sergipe, Brazil

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