Cow milk enriched with nanoencapsulated phenolic extract of jaboticaba (Plinia peruviana) View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2019-03

AUTHORS

Gaetano Di Maio, Paola Pittia, Letícia Mazzarino, Marcelo Maraschin, Shirley Kuhnen

ABSTRACT

This study evaluated the total phenolic content (TPC) and the antioxidant activity (AA) of cow's milk enriched with phenolic compounds extracted from jaboticaba peel, either by adding jaboticaba crude extract or a jaboticaba-loaded nanoemulsion. Three nanoemulsions with 5, 10 and 15% of jaboticaba extract were prepared. Average particle diameter (166.7-181.7 nm), polydispersity index (0.138-0.156) and zeta potential (ranging from - 35.30 to - 38.60 mV) were measured for the three different colloidal systems. The nanoemulsion with 15% of jaboticaba extract (J15-NE) was chosen for milk enrichment. J15-NE showed an encapsulation efficiency of 85.6% and remained stable for 60 days at 8 °C. Transmission electron microscopy of J15-NE displayed nanoparticles with a well-defined spherical shape. Reference milk, milk enriched with jaboticaba extract and milk enriched with J15-NE were characterised by a TPC of 93, 171 and 161 µg/ml GAE (gallic acid equivalent), respectively, and an AA of 0.04, 0.17 and 0.14 µg/ml TEAC (trolox equivalent antioxidant capacity), respectively. Thus, this study showed that nanoemulsion with jaboticaba peel extract could be exploited as an ingredient to enrich the properties of milk. More... »

PAGES

1165-1173

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s13197-019-03579-y

DOI

http://dx.doi.org/10.1007/s13197-019-03579-y

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1111835118

PUBMED

https://www.ncbi.nlm.nih.gov/pubmed/30956296


Indexing Status Check whether this publication has been indexed by Scopus and Web Of Science using the SN Indexing Status Tool
Incoming Citations Browse incoming citations for this publication using opencitations.net

JSON-LD is the canonical representation for SciGraph data.

TIP: You can open this SciGraph record using an external JSON-LD service: JSON-LD Playground Google SDTT

[
  {
    "@context": "https://springernature.github.io/scigraph/jsonld/sgcontext.json", 
    "about": [
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/0306", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Physical Chemistry (incl. Structural)", 
        "type": "DefinedTerm"
      }, 
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/03", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Chemical Sciences", 
        "type": "DefinedTerm"
      }
    ], 
    "author": [
      {
        "affiliation": {
          "alternateName": "University of Teramo", 
          "id": "https://www.grid.ac/institutes/grid.17083.3d", 
          "name": [
            "Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100, Teramo, Italy"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Di Maio", 
        "givenName": "Gaetano", 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "University of Teramo", 
          "id": "https://www.grid.ac/institutes/grid.17083.3d", 
          "name": [
            "Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100, Teramo, Italy"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Pittia", 
        "givenName": "Paola", 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "Universidade Federal de Santa Catarina", 
          "id": "https://www.grid.ac/institutes/grid.411237.2", 
          "name": [
            "NanoBioMat Laboratory, Federal University of Santa Catarina, 88034-000, Florian\u00f3polis, Santa Catarina, Brazil"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Mazzarino", 
        "givenName": "Let\u00edcia", 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "Universidade Federal de Santa Catarina", 
          "id": "https://www.grid.ac/institutes/grid.411237.2", 
          "name": [
            "NanoBioMat Laboratory, Federal University of Santa Catarina, 88034-000, Florian\u00f3polis, Santa Catarina, Brazil"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Maraschin", 
        "givenName": "Marcelo", 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "Universidade Federal de Santa Catarina", 
          "id": "https://www.grid.ac/institutes/grid.411237.2", 
          "name": [
            "Laborat\u00f3rio de Bioqu\u00edmica e Morfofisiologia Animal - LABIMA, Federal University of Santa Catarina, 88034-000, Florian\u00f3polis, Santa Catarina, Brazil"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Kuhnen", 
        "givenName": "Shirley", 
        "type": "Person"
      }
    ], 
    "citation": [
      {
        "id": "https://doi.org/10.1016/j.foodchem.2010.01.037", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1001321987"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1002/jsfa.5531", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1003185646"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.livsci.2013.11.015", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1004236417"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodchem.2010.08.021", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1004493708"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodres.2014.04.042", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1007133330"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.fct.2009.01.016", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1007327597"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s0958-6946(01)00033-4", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1007862730"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1111/j.1753-4887.1998.tb01670.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1008025705"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1111/j.1753-4887.1998.tb01670.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1008025705"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s0002-8223(96)00273-8", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1008424408"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s0002-8223(96)00273-8", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1008424408"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.4103/2231-4040.79799", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1008441934"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodchem.2011.04.079", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1008493775"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodchem.2011.04.079", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1008493775"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.aca.2004.05.038", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1008665940"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s1359-0294(02)00075-4", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1008689957"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s1359-0294(02)00075-4", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1008689957"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1093/ije/26.1.1", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1010508940"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1002/(sici)1097-0010(199610)72:2<201::aid-jsfa632>3.0.co;2-q", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1012632348"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1111/j.1365-2621.2000.tb10596.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1012876680"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodchem.2014.01.115", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1016429970"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1111/ijfs.12712", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1017566731"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodres.2009.05.017", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1017854328"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1111/j.1750-3841.2009.01457.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1019821362"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1111/j.1750-3841.2009.01457.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1019821362"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.4161/oxim.2.5.9498", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1021060262"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.numecd.2012.10.008", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1021911710"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.fbp.2016.12.012", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1023008914"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1590/1415-52732015000200007", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1023314644"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.fshw.2012.10.001", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1023349078"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.tifs.2005.03.019", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1025153251"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s11947-015-1668-8", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1025942746", 
          "https://doi.org/10.1007/s11947-015-1668-8"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1039/c5sm02958a", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1026230957"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1002/mnfr.200600222", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1029106037"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodchem.2013.12.064", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1030652817"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1006/pmpp.2000.0287", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1033435049"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.3390/ijms161023760", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1034074346"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1002/jsfa.6654", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1035403618"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1111/j.1750-3841.2010.01792.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1035883550"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s10787-008-8014-y", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1036071257", 
          "https://doi.org/10.1007/s10787-008-8014-y"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.jcis.2004.10.047", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1041105463"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.3945/ajcn.110.007096", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1041218208"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.ijfoodmicro.2011.03.006", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1041337270"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodchem.2008.08.008", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1043554057"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s11483-010-9195-7", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1043755360", 
          "https://doi.org/10.1007/s11483-010-9195-7"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodres.2012.07.044", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1046996945"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1017/s0007114509990857", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1048054111"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.tifs.2005.10.005", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1048111652"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.jfda.2015.01.006", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1050934980"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.tifs.2008.08.004", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1053462869"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1111/1750-3841.13224", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1053628154"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1111/1750-3841.13224", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1053628154"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1017/s0022029998002891", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1053761978"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1017/s0022029998002891", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1053761978"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1017/s0022029909990161", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1054031495"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1017/s0022029909990161", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1054031495"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/jf011324p", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055899368"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/jf011324p", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055899368"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/np0600999", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1056230334"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/np0600999", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1056230334"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1515/ejnm-2013-0001", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1067530591"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1093/jn/130.8.2073s", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1074676355"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1093/ajcn/81.1.230s", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1076991224"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1093/jn/138.3.562", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1077610006"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1080/03639045.2017.1405976", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1092695656"
        ], 
        "type": "CreativeWork"
      }
    ], 
    "datePublished": "2019-03", 
    "datePublishedReg": "2019-03-01", 
    "description": "This study evaluated the total phenolic content (TPC) and the antioxidant activity (AA) of cow's milk enriched with phenolic compounds extracted from jaboticaba peel, either by adding jaboticaba crude extract or a jaboticaba-loaded nanoemulsion. Three nanoemulsions with 5, 10 and 15% of jaboticaba extract were prepared. Average particle diameter (166.7-181.7\u00a0nm), polydispersity index (0.138-0.156) and zeta potential (ranging from -\u200935.30 to -\u200938.60\u00a0mV) were measured for the three different colloidal systems. The nanoemulsion with 15% of jaboticaba extract (J15-NE) was chosen for milk enrichment. J15-NE showed an encapsulation efficiency of 85.6% and remained stable for 60\u00a0days at 8\u00a0\u00b0C. Transmission electron microscopy of J15-NE displayed nanoparticles with a well-defined spherical shape. Reference milk, milk enriched with jaboticaba extract and milk enriched with J15-NE were characterised by a TPC of 93, 171 and 161\u00a0\u00b5g/ml GAE (gallic acid equivalent), respectively, and an AA of 0.04, 0.17 and 0.14\u00a0\u00b5g/ml TEAC (trolox equivalent antioxidant capacity), respectively. Thus, this study showed that nanoemulsion with jaboticaba peel extract could be exploited as an ingredient to enrich the properties of milk.", 
    "genre": "research_article", 
    "id": "sg:pub.10.1007/s13197-019-03579-y", 
    "inLanguage": [
      "en"
    ], 
    "isAccessibleForFree": false, 
    "isPartOf": [
      {
        "id": "sg:journal.1006305", 
        "issn": [
          "0022-1155", 
          "0975-8402"
        ], 
        "name": "Journal of Food Science and Technology", 
        "type": "Periodical"
      }, 
      {
        "issueNumber": "3", 
        "type": "PublicationIssue"
      }, 
      {
        "type": "PublicationVolume", 
        "volumeNumber": "56"
      }
    ], 
    "name": "Cow milk enriched with nanoencapsulated phenolic extract of jaboticaba (Plinia peruviana)", 
    "pagination": "1165-1173", 
    "productId": [
      {
        "name": "doi", 
        "type": "PropertyValue", 
        "value": [
          "10.1007/s13197-019-03579-y"
        ]
      }, 
      {
        "name": "readcube_id", 
        "type": "PropertyValue", 
        "value": [
          "404a2075c41f1268e71dffbfcdd65c4a463c6905bcfdfc1b62bcf4370e9f3119"
        ]
      }, 
      {
        "name": "dimensions_id", 
        "type": "PropertyValue", 
        "value": [
          "pub.1111835118"
        ]
      }, 
      {
        "name": "nlm_unique_id", 
        "type": "PropertyValue", 
        "value": [
          "0056471"
        ]
      }, 
      {
        "name": "pubmed_id", 
        "type": "PropertyValue", 
        "value": [
          "30956296"
        ]
      }
    ], 
    "sameAs": [
      "https://doi.org/10.1007/s13197-019-03579-y", 
      "https://app.dimensions.ai/details/publication/pub.1111835118"
    ], 
    "sdDataset": "articles", 
    "sdDatePublished": "2019-04-15T09:03", 
    "sdLicense": "https://scigraph.springernature.com/explorer/license/", 
    "sdPublisher": {
      "name": "Springer Nature - SN SciGraph project", 
      "type": "Organization"
    }, 
    "sdSource": "s3://com-uberresearch-data-dimensions-target-20181106-alternative/cleanup/v134/2549eaecd7973599484d7c17b260dba0a4ecb94b/merge/v9/a6c9fde33151104705d4d7ff012ea9563521a3ce/jats-lookup/v90/0000000375_0000000375/records_91462_00000001.jsonl", 
    "type": "ScholarlyArticle", 
    "url": "https://link.springer.com/10.1007%2Fs13197-019-03579-y"
  }
]
 

Download the RDF metadata as:  json-ld nt turtle xml License info

HOW TO GET THIS DATA PROGRAMMATICALLY:

JSON-LD is a popular format for linked data which is fully compatible with JSON.

curl -H 'Accept: application/ld+json' 'https://scigraph.springernature.com/pub.10.1007/s13197-019-03579-y'

N-Triples is a line-based linked data format ideal for batch operations.

curl -H 'Accept: application/n-triples' 'https://scigraph.springernature.com/pub.10.1007/s13197-019-03579-y'

Turtle is a human-readable linked data format.

curl -H 'Accept: text/turtle' 'https://scigraph.springernature.com/pub.10.1007/s13197-019-03579-y'

RDF/XML is a standard XML format for linked data.

curl -H 'Accept: application/rdf+xml' 'https://scigraph.springernature.com/pub.10.1007/s13197-019-03579-y'


 

This table displays all metadata directly associated to this object as RDF triples.

264 TRIPLES      21 PREDICATES      84 URIs      21 LITERALS      9 BLANK NODES

Subject Predicate Object
1 sg:pub.10.1007/s13197-019-03579-y schema:about anzsrc-for:03
2 anzsrc-for:0306
3 schema:author N4a015a51ad1447bfb448d79dc2e07a6d
4 schema:citation sg:pub.10.1007/s10787-008-8014-y
5 sg:pub.10.1007/s11483-010-9195-7
6 sg:pub.10.1007/s11947-015-1668-8
7 https://doi.org/10.1002/(sici)1097-0010(199610)72:2<201::aid-jsfa632>3.0.co;2-q
8 https://doi.org/10.1002/jsfa.5531
9 https://doi.org/10.1002/jsfa.6654
10 https://doi.org/10.1002/mnfr.200600222
11 https://doi.org/10.1006/pmpp.2000.0287
12 https://doi.org/10.1016/j.aca.2004.05.038
13 https://doi.org/10.1016/j.fbp.2016.12.012
14 https://doi.org/10.1016/j.fct.2009.01.016
15 https://doi.org/10.1016/j.foodchem.2008.08.008
16 https://doi.org/10.1016/j.foodchem.2010.01.037
17 https://doi.org/10.1016/j.foodchem.2010.08.021
18 https://doi.org/10.1016/j.foodchem.2011.04.079
19 https://doi.org/10.1016/j.foodchem.2013.12.064
20 https://doi.org/10.1016/j.foodchem.2014.01.115
21 https://doi.org/10.1016/j.foodres.2009.05.017
22 https://doi.org/10.1016/j.foodres.2012.07.044
23 https://doi.org/10.1016/j.foodres.2014.04.042
24 https://doi.org/10.1016/j.fshw.2012.10.001
25 https://doi.org/10.1016/j.ijfoodmicro.2011.03.006
26 https://doi.org/10.1016/j.jcis.2004.10.047
27 https://doi.org/10.1016/j.jfda.2015.01.006
28 https://doi.org/10.1016/j.livsci.2013.11.015
29 https://doi.org/10.1016/j.numecd.2012.10.008
30 https://doi.org/10.1016/j.tifs.2005.03.019
31 https://doi.org/10.1016/j.tifs.2005.10.005
32 https://doi.org/10.1016/j.tifs.2008.08.004
33 https://doi.org/10.1016/s0002-8223(96)00273-8
34 https://doi.org/10.1016/s0958-6946(01)00033-4
35 https://doi.org/10.1016/s1359-0294(02)00075-4
36 https://doi.org/10.1017/s0007114509990857
37 https://doi.org/10.1017/s0022029909990161
38 https://doi.org/10.1017/s0022029998002891
39 https://doi.org/10.1021/jf011324p
40 https://doi.org/10.1021/np0600999
41 https://doi.org/10.1039/c5sm02958a
42 https://doi.org/10.1080/03639045.2017.1405976
43 https://doi.org/10.1093/ajcn/81.1.230s
44 https://doi.org/10.1093/ije/26.1.1
45 https://doi.org/10.1093/jn/130.8.2073s
46 https://doi.org/10.1093/jn/138.3.562
47 https://doi.org/10.1111/1750-3841.13224
48 https://doi.org/10.1111/ijfs.12712
49 https://doi.org/10.1111/j.1365-2621.2000.tb10596.x
50 https://doi.org/10.1111/j.1750-3841.2009.01457.x
51 https://doi.org/10.1111/j.1750-3841.2010.01792.x
52 https://doi.org/10.1111/j.1753-4887.1998.tb01670.x
53 https://doi.org/10.1515/ejnm-2013-0001
54 https://doi.org/10.1590/1415-52732015000200007
55 https://doi.org/10.3390/ijms161023760
56 https://doi.org/10.3945/ajcn.110.007096
57 https://doi.org/10.4103/2231-4040.79799
58 https://doi.org/10.4161/oxim.2.5.9498
59 schema:datePublished 2019-03
60 schema:datePublishedReg 2019-03-01
61 schema:description This study evaluated the total phenolic content (TPC) and the antioxidant activity (AA) of cow's milk enriched with phenolic compounds extracted from jaboticaba peel, either by adding jaboticaba crude extract or a jaboticaba-loaded nanoemulsion. Three nanoemulsions with 5, 10 and 15% of jaboticaba extract were prepared. Average particle diameter (166.7-181.7 nm), polydispersity index (0.138-0.156) and zeta potential (ranging from - 35.30 to - 38.60 mV) were measured for the three different colloidal systems. The nanoemulsion with 15% of jaboticaba extract (J15-NE) was chosen for milk enrichment. J15-NE showed an encapsulation efficiency of 85.6% and remained stable for 60 days at 8 °C. Transmission electron microscopy of J15-NE displayed nanoparticles with a well-defined spherical shape. Reference milk, milk enriched with jaboticaba extract and milk enriched with J15-NE were characterised by a TPC of 93, 171 and 161 µg/ml GAE (gallic acid equivalent), respectively, and an AA of 0.04, 0.17 and 0.14 µg/ml TEAC (trolox equivalent antioxidant capacity), respectively. Thus, this study showed that nanoemulsion with jaboticaba peel extract could be exploited as an ingredient to enrich the properties of milk.
62 schema:genre research_article
63 schema:inLanguage en
64 schema:isAccessibleForFree false
65 schema:isPartOf N03223d31fdea459b8118af50a1474028
66 Nf124d83e7c174e1c9c9f444b7f7ebb04
67 sg:journal.1006305
68 schema:name Cow milk enriched with nanoencapsulated phenolic extract of jaboticaba (Plinia peruviana)
69 schema:pagination 1165-1173
70 schema:productId N5ef028c726614ec5830bd60d94c86d22
71 N89dc09a03f66409c83ce288aa00c729c
72 Ncdb79b5e14314b5ca510ae213724bccd
73 Ndc83f05c3bd24fdf9a31bfbaa4675685
74 Ndd76c065af684fdc8e06632d0d5c064d
75 schema:sameAs https://app.dimensions.ai/details/publication/pub.1111835118
76 https://doi.org/10.1007/s13197-019-03579-y
77 schema:sdDatePublished 2019-04-15T09:03
78 schema:sdLicense https://scigraph.springernature.com/explorer/license/
79 schema:sdPublisher N48728bb38ae44e3284012e12dc0220e4
80 schema:url https://link.springer.com/10.1007%2Fs13197-019-03579-y
81 sgo:license sg:explorer/license/
82 sgo:sdDataset articles
83 rdf:type schema:ScholarlyArticle
84 N03223d31fdea459b8118af50a1474028 schema:volumeNumber 56
85 rdf:type schema:PublicationVolume
86 N067e1b260cba490b8db186e1384a443d schema:affiliation https://www.grid.ac/institutes/grid.411237.2
87 schema:familyName Mazzarino
88 schema:givenName Letícia
89 rdf:type schema:Person
90 N2331d6bccaa444179a9bf77f2545cfbf rdf:first N6b32dec0fd8c4cbe96ebf6ff3606c548
91 rdf:rest Nfdd763f2996243c7a2b2d0484d817765
92 N48728bb38ae44e3284012e12dc0220e4 schema:name Springer Nature - SN SciGraph project
93 rdf:type schema:Organization
94 N4a015a51ad1447bfb448d79dc2e07a6d rdf:first N66b86c9992144c56afcefa17891cd4a8
95 rdf:rest N920cf1e539cd4f059b06acb7bcc3244d
96 N5ef028c726614ec5830bd60d94c86d22 schema:name readcube_id
97 schema:value 404a2075c41f1268e71dffbfcdd65c4a463c6905bcfdfc1b62bcf4370e9f3119
98 rdf:type schema:PropertyValue
99 N66b86c9992144c56afcefa17891cd4a8 schema:affiliation https://www.grid.ac/institutes/grid.17083.3d
100 schema:familyName Di Maio
101 schema:givenName Gaetano
102 rdf:type schema:Person
103 N6b32dec0fd8c4cbe96ebf6ff3606c548 schema:affiliation https://www.grid.ac/institutes/grid.411237.2
104 schema:familyName Maraschin
105 schema:givenName Marcelo
106 rdf:type schema:Person
107 N89dc09a03f66409c83ce288aa00c729c schema:name pubmed_id
108 schema:value 30956296
109 rdf:type schema:PropertyValue
110 N920cf1e539cd4f059b06acb7bcc3244d rdf:first Nbc8e7e0b3e9c42adb0a3097d0b6a4b18
111 rdf:rest N9a679c931c434aab9b68d3764baf2cd0
112 N9a679c931c434aab9b68d3764baf2cd0 rdf:first N067e1b260cba490b8db186e1384a443d
113 rdf:rest N2331d6bccaa444179a9bf77f2545cfbf
114 Nbc8e7e0b3e9c42adb0a3097d0b6a4b18 schema:affiliation https://www.grid.ac/institutes/grid.17083.3d
115 schema:familyName Pittia
116 schema:givenName Paola
117 rdf:type schema:Person
118 Ncb2d2b8ca35b4b77933b516ca70fb61d schema:affiliation https://www.grid.ac/institutes/grid.411237.2
119 schema:familyName Kuhnen
120 schema:givenName Shirley
121 rdf:type schema:Person
122 Ncdb79b5e14314b5ca510ae213724bccd schema:name nlm_unique_id
123 schema:value 0056471
124 rdf:type schema:PropertyValue
125 Ndc83f05c3bd24fdf9a31bfbaa4675685 schema:name dimensions_id
126 schema:value pub.1111835118
127 rdf:type schema:PropertyValue
128 Ndd76c065af684fdc8e06632d0d5c064d schema:name doi
129 schema:value 10.1007/s13197-019-03579-y
130 rdf:type schema:PropertyValue
131 Nf124d83e7c174e1c9c9f444b7f7ebb04 schema:issueNumber 3
132 rdf:type schema:PublicationIssue
133 Nfdd763f2996243c7a2b2d0484d817765 rdf:first Ncb2d2b8ca35b4b77933b516ca70fb61d
134 rdf:rest rdf:nil
135 anzsrc-for:03 schema:inDefinedTermSet anzsrc-for:
136 schema:name Chemical Sciences
137 rdf:type schema:DefinedTerm
138 anzsrc-for:0306 schema:inDefinedTermSet anzsrc-for:
139 schema:name Physical Chemistry (incl. Structural)
140 rdf:type schema:DefinedTerm
141 sg:journal.1006305 schema:issn 0022-1155
142 0975-8402
143 schema:name Journal of Food Science and Technology
144 rdf:type schema:Periodical
145 sg:pub.10.1007/s10787-008-8014-y schema:sameAs https://app.dimensions.ai/details/publication/pub.1036071257
146 https://doi.org/10.1007/s10787-008-8014-y
147 rdf:type schema:CreativeWork
148 sg:pub.10.1007/s11483-010-9195-7 schema:sameAs https://app.dimensions.ai/details/publication/pub.1043755360
149 https://doi.org/10.1007/s11483-010-9195-7
150 rdf:type schema:CreativeWork
151 sg:pub.10.1007/s11947-015-1668-8 schema:sameAs https://app.dimensions.ai/details/publication/pub.1025942746
152 https://doi.org/10.1007/s11947-015-1668-8
153 rdf:type schema:CreativeWork
154 https://doi.org/10.1002/(sici)1097-0010(199610)72:2<201::aid-jsfa632>3.0.co;2-q schema:sameAs https://app.dimensions.ai/details/publication/pub.1012632348
155 rdf:type schema:CreativeWork
156 https://doi.org/10.1002/jsfa.5531 schema:sameAs https://app.dimensions.ai/details/publication/pub.1003185646
157 rdf:type schema:CreativeWork
158 https://doi.org/10.1002/jsfa.6654 schema:sameAs https://app.dimensions.ai/details/publication/pub.1035403618
159 rdf:type schema:CreativeWork
160 https://doi.org/10.1002/mnfr.200600222 schema:sameAs https://app.dimensions.ai/details/publication/pub.1029106037
161 rdf:type schema:CreativeWork
162 https://doi.org/10.1006/pmpp.2000.0287 schema:sameAs https://app.dimensions.ai/details/publication/pub.1033435049
163 rdf:type schema:CreativeWork
164 https://doi.org/10.1016/j.aca.2004.05.038 schema:sameAs https://app.dimensions.ai/details/publication/pub.1008665940
165 rdf:type schema:CreativeWork
166 https://doi.org/10.1016/j.fbp.2016.12.012 schema:sameAs https://app.dimensions.ai/details/publication/pub.1023008914
167 rdf:type schema:CreativeWork
168 https://doi.org/10.1016/j.fct.2009.01.016 schema:sameAs https://app.dimensions.ai/details/publication/pub.1007327597
169 rdf:type schema:CreativeWork
170 https://doi.org/10.1016/j.foodchem.2008.08.008 schema:sameAs https://app.dimensions.ai/details/publication/pub.1043554057
171 rdf:type schema:CreativeWork
172 https://doi.org/10.1016/j.foodchem.2010.01.037 schema:sameAs https://app.dimensions.ai/details/publication/pub.1001321987
173 rdf:type schema:CreativeWork
174 https://doi.org/10.1016/j.foodchem.2010.08.021 schema:sameAs https://app.dimensions.ai/details/publication/pub.1004493708
175 rdf:type schema:CreativeWork
176 https://doi.org/10.1016/j.foodchem.2011.04.079 schema:sameAs https://app.dimensions.ai/details/publication/pub.1008493775
177 rdf:type schema:CreativeWork
178 https://doi.org/10.1016/j.foodchem.2013.12.064 schema:sameAs https://app.dimensions.ai/details/publication/pub.1030652817
179 rdf:type schema:CreativeWork
180 https://doi.org/10.1016/j.foodchem.2014.01.115 schema:sameAs https://app.dimensions.ai/details/publication/pub.1016429970
181 rdf:type schema:CreativeWork
182 https://doi.org/10.1016/j.foodres.2009.05.017 schema:sameAs https://app.dimensions.ai/details/publication/pub.1017854328
183 rdf:type schema:CreativeWork
184 https://doi.org/10.1016/j.foodres.2012.07.044 schema:sameAs https://app.dimensions.ai/details/publication/pub.1046996945
185 rdf:type schema:CreativeWork
186 https://doi.org/10.1016/j.foodres.2014.04.042 schema:sameAs https://app.dimensions.ai/details/publication/pub.1007133330
187 rdf:type schema:CreativeWork
188 https://doi.org/10.1016/j.fshw.2012.10.001 schema:sameAs https://app.dimensions.ai/details/publication/pub.1023349078
189 rdf:type schema:CreativeWork
190 https://doi.org/10.1016/j.ijfoodmicro.2011.03.006 schema:sameAs https://app.dimensions.ai/details/publication/pub.1041337270
191 rdf:type schema:CreativeWork
192 https://doi.org/10.1016/j.jcis.2004.10.047 schema:sameAs https://app.dimensions.ai/details/publication/pub.1041105463
193 rdf:type schema:CreativeWork
194 https://doi.org/10.1016/j.jfda.2015.01.006 schema:sameAs https://app.dimensions.ai/details/publication/pub.1050934980
195 rdf:type schema:CreativeWork
196 https://doi.org/10.1016/j.livsci.2013.11.015 schema:sameAs https://app.dimensions.ai/details/publication/pub.1004236417
197 rdf:type schema:CreativeWork
198 https://doi.org/10.1016/j.numecd.2012.10.008 schema:sameAs https://app.dimensions.ai/details/publication/pub.1021911710
199 rdf:type schema:CreativeWork
200 https://doi.org/10.1016/j.tifs.2005.03.019 schema:sameAs https://app.dimensions.ai/details/publication/pub.1025153251
201 rdf:type schema:CreativeWork
202 https://doi.org/10.1016/j.tifs.2005.10.005 schema:sameAs https://app.dimensions.ai/details/publication/pub.1048111652
203 rdf:type schema:CreativeWork
204 https://doi.org/10.1016/j.tifs.2008.08.004 schema:sameAs https://app.dimensions.ai/details/publication/pub.1053462869
205 rdf:type schema:CreativeWork
206 https://doi.org/10.1016/s0002-8223(96)00273-8 schema:sameAs https://app.dimensions.ai/details/publication/pub.1008424408
207 rdf:type schema:CreativeWork
208 https://doi.org/10.1016/s0958-6946(01)00033-4 schema:sameAs https://app.dimensions.ai/details/publication/pub.1007862730
209 rdf:type schema:CreativeWork
210 https://doi.org/10.1016/s1359-0294(02)00075-4 schema:sameAs https://app.dimensions.ai/details/publication/pub.1008689957
211 rdf:type schema:CreativeWork
212 https://doi.org/10.1017/s0007114509990857 schema:sameAs https://app.dimensions.ai/details/publication/pub.1048054111
213 rdf:type schema:CreativeWork
214 https://doi.org/10.1017/s0022029909990161 schema:sameAs https://app.dimensions.ai/details/publication/pub.1054031495
215 rdf:type schema:CreativeWork
216 https://doi.org/10.1017/s0022029998002891 schema:sameAs https://app.dimensions.ai/details/publication/pub.1053761978
217 rdf:type schema:CreativeWork
218 https://doi.org/10.1021/jf011324p schema:sameAs https://app.dimensions.ai/details/publication/pub.1055899368
219 rdf:type schema:CreativeWork
220 https://doi.org/10.1021/np0600999 schema:sameAs https://app.dimensions.ai/details/publication/pub.1056230334
221 rdf:type schema:CreativeWork
222 https://doi.org/10.1039/c5sm02958a schema:sameAs https://app.dimensions.ai/details/publication/pub.1026230957
223 rdf:type schema:CreativeWork
224 https://doi.org/10.1080/03639045.2017.1405976 schema:sameAs https://app.dimensions.ai/details/publication/pub.1092695656
225 rdf:type schema:CreativeWork
226 https://doi.org/10.1093/ajcn/81.1.230s schema:sameAs https://app.dimensions.ai/details/publication/pub.1076991224
227 rdf:type schema:CreativeWork
228 https://doi.org/10.1093/ije/26.1.1 schema:sameAs https://app.dimensions.ai/details/publication/pub.1010508940
229 rdf:type schema:CreativeWork
230 https://doi.org/10.1093/jn/130.8.2073s schema:sameAs https://app.dimensions.ai/details/publication/pub.1074676355
231 rdf:type schema:CreativeWork
232 https://doi.org/10.1093/jn/138.3.562 schema:sameAs https://app.dimensions.ai/details/publication/pub.1077610006
233 rdf:type schema:CreativeWork
234 https://doi.org/10.1111/1750-3841.13224 schema:sameAs https://app.dimensions.ai/details/publication/pub.1053628154
235 rdf:type schema:CreativeWork
236 https://doi.org/10.1111/ijfs.12712 schema:sameAs https://app.dimensions.ai/details/publication/pub.1017566731
237 rdf:type schema:CreativeWork
238 https://doi.org/10.1111/j.1365-2621.2000.tb10596.x schema:sameAs https://app.dimensions.ai/details/publication/pub.1012876680
239 rdf:type schema:CreativeWork
240 https://doi.org/10.1111/j.1750-3841.2009.01457.x schema:sameAs https://app.dimensions.ai/details/publication/pub.1019821362
241 rdf:type schema:CreativeWork
242 https://doi.org/10.1111/j.1750-3841.2010.01792.x schema:sameAs https://app.dimensions.ai/details/publication/pub.1035883550
243 rdf:type schema:CreativeWork
244 https://doi.org/10.1111/j.1753-4887.1998.tb01670.x schema:sameAs https://app.dimensions.ai/details/publication/pub.1008025705
245 rdf:type schema:CreativeWork
246 https://doi.org/10.1515/ejnm-2013-0001 schema:sameAs https://app.dimensions.ai/details/publication/pub.1067530591
247 rdf:type schema:CreativeWork
248 https://doi.org/10.1590/1415-52732015000200007 schema:sameAs https://app.dimensions.ai/details/publication/pub.1023314644
249 rdf:type schema:CreativeWork
250 https://doi.org/10.3390/ijms161023760 schema:sameAs https://app.dimensions.ai/details/publication/pub.1034074346
251 rdf:type schema:CreativeWork
252 https://doi.org/10.3945/ajcn.110.007096 schema:sameAs https://app.dimensions.ai/details/publication/pub.1041218208
253 rdf:type schema:CreativeWork
254 https://doi.org/10.4103/2231-4040.79799 schema:sameAs https://app.dimensions.ai/details/publication/pub.1008441934
255 rdf:type schema:CreativeWork
256 https://doi.org/10.4161/oxim.2.5.9498 schema:sameAs https://app.dimensions.ai/details/publication/pub.1021060262
257 rdf:type schema:CreativeWork
258 https://www.grid.ac/institutes/grid.17083.3d schema:alternateName University of Teramo
259 schema:name Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100, Teramo, Italy
260 rdf:type schema:Organization
261 https://www.grid.ac/institutes/grid.411237.2 schema:alternateName Universidade Federal de Santa Catarina
262 schema:name Laboratório de Bioquímica e Morfofisiologia Animal - LABIMA, Federal University of Santa Catarina, 88034-000, Florianópolis, Santa Catarina, Brazil
263 NanoBioMat Laboratory, Federal University of Santa Catarina, 88034-000, Florianópolis, Santa Catarina, Brazil
264 rdf:type schema:Organization
 




Preview window. Press ESC to close (or click here)


...