Feasibility of incorporating buriti (Mauritia flexuosa L.) oil nanoemulsions in isotonic sports drink

被引：24
|
作者：
Bovi, Graziele G. [1 ,2 ]
Petrus, Rodrigo R. [1 ]
Pinho, Samantha C. [1 ]
机构：
[1] Univ Sao Paulo, Dept Food Engn, Sch Anim Sci & Food Engn, Av Duque de Caxias Norte 225 Jd Elite, BR-13635900 Pirassununga, SP, Brazil
[2] Leibniz Inst Agr Engn & Bioecon ATB, Dept Hort Engn, Max Eyth Allee 100, D-14469 Potsdam, Germany
来源：
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2017年 / 52卷 / 10期
关键词：
Beta-carotene; isotonic beverage; natural pigment; phase inversion temperature; NANO-EMULSIONS; FOOD; ABSORPTION; STABILITY; HYPERACTIVITY; NANOPARTICLES; FABRICATION; DESIGN;
D O I：
10.1111/ijfs.13499
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Buriti (Mauritia flexuosa L.) oil is one of the richest vegetal sources of carotenoids, and its use in food industry is interesting considering the growing interest of the consumers for healthier products. Nanoemulsions of buriti oil were produced by phase inversion temperature (PIT) method for subsequent incorporation in isotonic beverage. The incorporation of nanoemulsions of buriti oil in beverages aims to replace artificial colouring by natural dyes. The nanoemulsion stability was evaluated by measuring average droplet size (73-86nm), polydispersity (0.08-0.15), lipid oxidation quantification (0.05-0.1mmol MDAkg(-1)), and total carotenoids. The beverages were evaluated in terms of pH (2.72-3.05), osmolality, total titratable acidity (0.164-0.177g citric acidL(-1)), soluble solids (4.23-5.13 degrees Brix), and colorimetric parameters. Microbiology and sensory evaluation were also carried out, and the results indicated that buriti oil nanoemulsions can be incorporated in isotonic beverages.
引用
收藏
页码：2201 / 2209
页数：9
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