Utilize este identificador para referenciar este registo:
https://hdl.handle.net/1822/65866
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Campo DC | Valor | Idioma |
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dc.contributor.author | Dias, Sandra | por |
dc.contributor.author | Castanheira, Elisabete M. S. | por |
dc.contributor.author | Fortes, A. Gil | por |
dc.contributor.author | Pereira, David M. | por |
dc.contributor.author | Gonçalves, M. Sameiro T. | por |
dc.date.accessioned | 2020-07-07T13:58:34Z | - |
dc.date.available | 2020-07-07T13:58:34Z | - |
dc.date.issued | 2020-06-11 | - |
dc.identifier.citation | Dias, S.; Castanheira, E.M.S.; Fortes, A.G.; Pereira, D.M.; Gonçalves, M.S.T. Natural Pigments of Anthocyanin and Betalain for Coloring Soy-Based Yogurt Alternative. Foods 2020, 9, 771. | por |
dc.identifier.uri | https://hdl.handle.net/1822/65866 | - |
dc.description.abstract | The aim of this work was to evaluate the color stability of betalain- and anthocyanin-rich extracts in yogurt-like fermented soy, in order to develop a preliminary understanding of how these pigments behave in this type of food system during storage for 21 days at 4 °C. Thus, the extracts of red beetroot, opuntia, hibiscus and red radish were integrated into the yogurt-like fermented soy in two different ways—directly after lyophilization, and encapsulated in nanosystems based in soybean lecithin—as this approach has never been used to further increase the value and potential of the dairy-free alternatives of yogurt-like fermented soy. The results showed that non-encapsulated betalain-rich extracts from red radish are the most promising for coloring yogurt-like fermented soy. However, encapsulated opuntia extracts can also be an alternative to supplement the soy fermented beverages with betalains, without changing significantly the color of the system but giving all its health benefits, due to the protection of the pigments by nanoencapsulation. | por |
dc.description.sponsorship | This research was funded by COMPETE 2020 program, co-financed by the FEDER and the European Union, PTDC/ASP-AGR/30154/2017 (POCI-01-0145-FEDER-030154). Foundation for Science and Technology (FCT, Portugal), and FEDER-COMPETE-QREN-EU funded research centers CQ-UM (UID/QUI/00686/2019), CF-UM-UP (UID/FIS/04650/2019) and REQUIMTE (UIDB/50006/2020). | por |
dc.language.iso | eng | por |
dc.publisher | Multidisciplinary Digital Publishing Institute | por |
dc.relation | PTDC/ASP-AGR/30154/2017 | por |
dc.relation | UID/QUI/00686/2019 | por |
dc.relation | UID/FIS/04650/2019 | por |
dc.relation | UIDB/50006/2020 | por |
dc.rights | openAccess | por |
dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | por |
dc.subject | soy-based yogurt alternative | por |
dc.subject | betalain pigments | por |
dc.subject | anthocyanin pigments | por |
dc.subject | functional food | por |
dc.subject | food dyes | por |
dc.title | Natural pigments of anthocyanin and betalain for coloring soy-based yogurt alternative | por |
dc.type | article | por |
dc.peerreviewed | yes | por |
dc.relation.publisherversion | https://www.mdpi.com/2304-8158/9/6/771 | por |
oaire.citationIssue | 6 | por |
oaire.citationVolume | 9 | por |
dc.date.updated | 2020-06-30T16:26:50Z | - |
dc.identifier.eissn | 2304-8158 | - |
dc.identifier.doi | 10.3390/foods9060771 | por |
dc.subject.fos | Ciências Naturais::Ciências Físicas | por |
dc.subject.fos | Ciências Naturais::Ciências Químicas | por |
dc.subject.wos | Science & Technology | por |
sdum.journal | Foods | por |
oaire.version | VoR | por |
Aparece nas coleções: | PHYSICS OF QUANTUM MATERIALS AND BIONANOSTRUCTURES (2018 - ...) CDQuim - Artigos (Papers) |
Ficheiros deste registo:
Ficheiro | Descrição | Tamanho | Formato | |
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foods-09-00771.pdf | 2,72 MB | Adobe PDF | Ver/Abrir |
Este trabalho está licenciado sob uma Licença Creative Commons