{"id":456,"date":"2022-01-22T11:09:34","date_gmt":"2022-01-22T14:09:34","guid":{"rendered":"https:\/\/wp.ufpel.edu.br\/bionano\/?page_id=456"},"modified":"2022-01-22T11:09:34","modified_gmt":"2022-01-22T14:09:34","slug":"encapsulation-of-olive-leaf-extract-olea-europaea-l-in-gelatin-tragacanth-gum-by-complex-coacervation-for-application-in-sheep-meat-hamburger","status":"publish","type":"page","link":"https:\/\/wp.ufpel.edu.br\/bionano\/producao-cientifica\/2022-2\/encapsulation-of-olive-leaf-extract-olea-europaea-l-in-gelatin-tragacanth-gum-by-complex-coacervation-for-application-in-sheep-meat-hamburger\/","title":{"rendered":"Encapsulation of olive leaf extract (Olea europaea L.) in gelatin\/tragacanth gum by complex coacervation for application in sheep meat hamburger"},"content":{"rendered":"<h3><em><strong><span class=\"content\"><span class=\"text given-name\">Fernanda Moreira <\/span><span class=\"text surname\">Oliveira, <\/span><\/span><span class=\"content\"><span class=\"text given-name\">Raquel Moreira <\/span><span class=\"text surname\">Oliveira, <\/span><\/span><span class=\"content\"><span class=\"text given-name\">Lucia Tamires <\/span><span class=\"text surname\">Gehrmann Buchweitz, <\/span><\/span><span class=\"content\"><span class=\"text given-name\">Juliana Rodrigues <\/span><span class=\"text surname\">Pereira, <\/span><\/span><span class=\"content\"><span class=\"text given-name\">Helen <\/span><span class=\"text surname\">Cristina dos Santos Hackbart, <\/span><\/span><span class=\"content\"><span class=\"text given-name\">\u00c9len Silveira <\/span><span class=\"text surname\">Nal\u00e9rio, <\/span><\/span><span class=\"content\"><span class=\"text given-name\">Caroline Dellinghausen <\/span><span class=\"text surname\">Borges, <\/span><\/span><span class=\"content\"><span class=\"text given-name\">Rui Carlos <\/span><span class=\"text surname\">Zambiazi<\/span><\/span><\/strong><\/em><\/h3>\n<h3 class=\"section-title u-h3 u-margin-l-top u-margin-xs-bottom\"><strong>Abstract<\/strong><\/h3>\n<div id=\"abssec0010\">\n<h3 id=\"abspara0010\" style=\"text-align: justify\">The aim of the study was to encapsulate the phenolic extract of the olive leaf by using gelatin and tragacanth gum as wall materials, followed by complex coacervation or lyophilization. The extract was applied in sheep meat\u00a0hamburger, in order to reduce oxidative degradation. The gelatin and gelatin\/tragacanth matrices showed higher values of encapsulation efficiency and antioxidant activity than the matrix with only tragacanth, independent of the encapsulation technique used. The encapsulation was confirmed through\u00a0DSC\u00a0and FTIR analyses, and the particles obtained presented an irregular shape. The application of the particles in hamburger demonstrated that the particles of gelatin and gelatin\/tragacanth showed greater capacity to reduce oxidative reactions than those of tragacanth, they provided the highest percentages of\u00a0phenolic compounds\u00a0release in the first two months of storage. These particles proved to have higher antioxidant efficiency than sodium erythorbate; however, vitamin C showed the highest\u00a0antioxidant capacity.<\/h3>\n<p><a href=\"https:\/\/doi.org\/10.1016\/j.foodcont.2021.108426\">https:\/\/doi.org\/10.1016\/j.foodcont.2021.108426<\/a><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Fernanda Moreira Oliveira, Raquel Moreira Oliveira, Lucia Tamires Gehrmann Buchweitz, Juliana Rodrigues Pereira, Helen Cristina dos Santos Hackbart, \u00c9len Silveira Nal\u00e9rio, Caroline Dellinghausen Borges, Rui Carlos Zambiazi Abstract The aim of the study was to encapsulate the phenolic extract of the olive leaf by using gelatin and tragacanth gum as wall materials, followed by complex&#8230; <\/p>\n<div class=\"link-more\"><a href=\"https:\/\/wp.ufpel.edu.br\/bionano\/producao-cientifica\/2022-2\/encapsulation-of-olive-leaf-extract-olea-europaea-l-in-gelatin-tragacanth-gum-by-complex-coacervation-for-application-in-sheep-meat-hamburger\/\">Leia mais<\/a><\/div>\n","protected":false},"author":1158,"featured_media":0,"parent":451,"menu_order":1,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-456","page","type-page","status-publish","hentry"],"publishpress_future_action":{"enabled":false,"date":"2026-04-22 04:21:49","action":"change-status","newStatus":"draft","terms":[],"taxonomy":"","extraData":[]},"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"_links":{"self":[{"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/pages\/456","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/users\/1158"}],"replies":[{"embeddable":true,"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/comments?post=456"}],"version-history":[{"count":1,"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/pages\/456\/revisions"}],"predecessor-version":[{"id":458,"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/pages\/456\/revisions\/458"}],"up":[{"embeddable":true,"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/pages\/451"}],"wp:attachment":[{"href":"https:\/\/wp.ufpel.edu.br\/bionano\/wp-json\/wp\/v2\/media?parent=456"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}