104 research outputs found
Microwave-assisted methanolysis of green coffee oil
AbstractOptimisation of a microwave-assisted methanolysis was performed to obtain cafestol and kahweol directly from green coffee oil (Coffea arabica). A two-factor (the methanolysis period and temperature), three-level, factorial experimental design (32) was adopted. The methanolysis procedure was performed under microwave irradiation, using closed vessel and accurate fast responding internal fibre-optic temperature probe. The effects on the responses were measured by HPLC. After 3min of microwave irradiation (hold time) at 100°C, with 500mg of green coffee oil, a yield higher than 99% was obtained. The yield of this reaction is 26% after 2h when working under conventional heating. The methods described in the literature lead to long reaction times, poor yields and formation of side products. The microwave-assisted technique proved to be faster, avoided undesired side products and gave better conversion, when compared to conventional heating process
Water-in-oil-in-water double emulsions as protective carriers for Sambucus nigra l. coloring systems
The use of natural colorants is needed to overcome consumer concerns regarding synthetic
food colorants0 safety. However, natural pigments have, in general, poor stability against environmental
stresses such as temperature, ionic strength, moisture, light, and pH, among others. In this
work, water-in-oil-in-water (W1/O/W2) emulsions were used as protective carriers to improve color
stability of a hydrophilic Sambucus nigra L. extract against pH changes. The chemical system comprised
water and corn oil as the aqueous and oil phases, respectively, and polyglycerol polyricinoleate
(PGPR), Tween 80, and gum Arabic as stabilizers. The primary emulsion was prepared using aW1/O
ratio of 40/60 (v/v). For the secondary emulsion,W1/O/W2, different (W1/O)/W2 ratios were tested
with the 50/50 (v/v) formulation presenting the best stability, being selected as the coloring system
to test in food matrices of different pH: natural yogurt (pH 4.65), rice drink (pH 6.01), cow milk
(pH 6.47), and soy drink (pH 7.92). Compared to the direct use of the extract, the double emulsion
solution gave rise to higher color stability with pH change and storage time, as corroborated by visual
and statistical analysis.FCT/MCTES for financial support to CIMO (UIDB/00690/2020). National funding by FCTFoundation
for Science and Technology, through the institutional scientific employment programcontract
of A. Fernandes, I. Fernandes, and L. Barros. Valor Natural project (Project Norte-01-0247-
FEDER-024479).info:eu-repo/semantics/publishedVersio
Phenotypic characterization of naturalized swine breeds in Brazil, Uruguay and Colombia
The legal reserve: historical basis for the understanding and analysis of this instrument
The influence of diet and isolation on growth and survival in the land snail Bulimulus tenuissimus (Mollusca: Bulimulidae) in laboratory
Comércio formal e perfil de consumidores de plantas medicinais e fitoterápicos no município de Itaqui - RS
Decomposição da palhada de forrageiras em função da adubação nitrogenada após o consórcio com milho e produtividade da soja em sucessão
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