The Canadian Journal of Chemical Engineering, 91(11), 1871-1880.Ĭohen, J. Hydrodynamic study of a mixture of West Indian cherry residue and soybean grains in a spouted bed. Trends in food science & technology, 74, 99-106.īortolotti, C. Phytopharmacology of Acerola (Malpighia spp.) and its potential as functional food. Formulário Médico Farmacêutico, 3ª edição, editora Pharmabooks. Experimental diabetes research, 2011.īATISTUZZO, J., ITAYA, M., & ETO, Y. Evaluation of glycemic and lipid profile of offspring of diabetic Wistar rats treated with Malpighia emarginata juice. Nutrition Research, 61, 1-12.īarbalho, S. Limited evidence for a beneficial effect of vitamin C supplementation on biomarkers of cardiovascular diseases: an umbrella review of systematic reviews and meta-analyses. Trends in food science & technology, 58, 21-39.Īshor, A. Microencapsulation of natural antioxidants for food application–The specific case of coffee antioxidants–A review.
Further studies are needed to assess the behavior of acerola pulp in different application parameters, in addition to performing physical-chemical analyzes, in vitro and in vivo.Īguiar, J., Estevinho, B.
It was possible to conclude that acerola is a fruit with great antioxidant potential, due to its bioactive compounds, requiring the application of technologies such as microencapsulation and lyophilization to preserve them.
The purpose of this review is to provide a deep understanding of the techniques that induce the quality processing of acerola and the preservation of its bioactive compounds. Technology Encapsulating agent Drying Ascorbic acid.
0 kommentar(er)
