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Insights into the development of grapefruit nutraceutical powder by spray drying: physical characterization, chemical composition and 3D intestinal permeability

2019Journal article Open access
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dc.contributor.authorGonzález, Freddy
dc.contributor.authorGarcía‐Martínez, Eva
dc.contributor.authorCamacho, María
dc.contributor.authorMartínez‐Navarrete, Nuria
dc.contributor.authorSarmento, Bruno
dc.contributor.authorFernandes, Iva
dc.contributor.authorFreitas, Victor
dc.contributor.authorRodrigues, Francisca
dc.contributor.authorOliveira, Beatriz
dc.date.accessioned2020-06-25T14:33:11Z
dc.date.available2020-06-25T14:33:11Z
dc.date.issued2019
dc.description.abstractThe development of functional and nutraceutical foods comes from a greater awareness of the relationship between food and health by consumers. In recent years, the idea of purifying and encapsulating bioactive compounds through techniques such as spray drying has been well received by the food industry. The development and characterization of a grapefruit (Citrus paradisi) nutraceutical powder obtained by spray drying is of great interest owing to the different bioactive compounds and the potential health effects.pt_PT
dc.description.sponsorshipFrancisca Rodrigues is thankful for her postdoc research grant fromthe project Operação NORTE-01-0145-FEDER-000011. Iva Fernan-des is grateful for the Post-Doctoral Grant SFRH/BPD/86173/2012from the Foundation for Science and Technology. This workreceived financial support from the European Union (FEDERfunds through COMPETE), under the Partnership AgreementPT2020, and National Funds (FCT, Foundation for Scienceand Technology) through project LAQV/UID/QUI/50006/2013and NORTE-07-0124-FEDER-000069 – Food Science. The authorswish also to thank the Ministerio de Economía y Competitividadand FEDER for the financial support given through the Project AGL2012-39103.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.1002/jsfa.9709pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.22/16013
dc.language.isoengpt_PT
dc.relation.publisherversionhttps://onlinelibrary.wiley.com/doi/full/10.1002/jsfa.9709pt_PT
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/pt_PT
dc.subjectGrapefruit powderpt_PT
dc.subjectBioactive compoundspt_PT
dc.subjectLC/ESI-MSpt_PT
dc.subject3D Intestinal Modelpt_PT
dc.subjectPermeabilitypt_PT
dc.titleInsights into the development of grapefruit nutraceutical powder by spray drying: physical characterization, chemical composition and 3D intestinal permeabilitypt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FQUI%2F50006%2F2013/PT
oaire.citation.endPage4694pt_PT
oaire.citation.issue10pt_PT
oaire.citation.startPage4686pt_PT
oaire.citation.titleJournal of the Science of Food and Agriculturept_PT
oaire.citation.volume99pt_PT
oaire.fundingStream5876
person.familyNamePinto Lisboa Martins Rodrigues Sarmento
person.givenNameFrancisca
person.identifier.ciencia-id4F19-3D98-2CBA
person.identifier.orcid0000-0001-8803-0041
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication176ed0e9-7da4-4265-bc19-50b694ea58ab
relation.isAuthorOfPublication.latestForDiscovery176ed0e9-7da4-4265-bc19-50b694ea58ab
relation.isProjectOfPublication5c06a623-3499-408c-aef9-0a1f68cb1d02
relation.isProjectOfPublication.latestForDiscovery5c06a623-3499-408c-aef9-0a1f68cb1d02

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