Abstract
Carrageenan, agaran e alginates are hydrocolloids largely employed in every kind of food products as stabilizing agent and viscosity builder. The human body does not absorb them, so they do not introduce extra calories in the diet. Irradiation is presented as an important alternative method in food preservation because do not induce temperature increase being of good efficiency in cold food ingredients decontamination. In this work aqueous solutions of carrageenan, agar e sodium alginate were gamma irradiated (0-10 kGy) in presence of ascorbic acid, roselle (Hibiscus sabdariffa L.) extract and soy isoflavone. Edible polysaccharide solutions showed to be suitable systems for the evaluation of ionizing radiation effects as they presented a singular radiosensitivity through viscosity changes. The results obtained showed that in general the antioxidants employed had a radioprotective action that can be of importance in the future commercial applications of food irradiation. (author)
Citation Formats
Aliste, Antonio Joao.
Use of antioxidants substances to protect the hydrocolloids carrageenan, agaran and alginates used in food industry when exposed to radiation; Uso de substancias antioxidantes na resposta a radiacao dos hidrocoloides carragenanas, agaranas e alginatos utilizados na industria alimenticia.
Brazil: N. p.,
2006.
Web.
Aliste, Antonio Joao.
Use of antioxidants substances to protect the hydrocolloids carrageenan, agaran and alginates used in food industry when exposed to radiation; Uso de substancias antioxidantes na resposta a radiacao dos hidrocoloides carragenanas, agaranas e alginatos utilizados na industria alimenticia.
Brazil.
Aliste, Antonio Joao.
2006.
"Use of antioxidants substances to protect the hydrocolloids carrageenan, agaran and alginates used in food industry when exposed to radiation; Uso de substancias antioxidantes na resposta a radiacao dos hidrocoloides carragenanas, agaranas e alginatos utilizados na industria alimenticia."
Brazil.
@misc{etde_21216061,
title = {Use of antioxidants substances to protect the hydrocolloids carrageenan, agaran and alginates used in food industry when exposed to radiation; Uso de substancias antioxidantes na resposta a radiacao dos hidrocoloides carragenanas, agaranas e alginatos utilizados na industria alimenticia}
author = {Aliste, Antonio Joao}
abstractNote = {Carrageenan, agaran e alginates are hydrocolloids largely employed in every kind of food products as stabilizing agent and viscosity builder. The human body does not absorb them, so they do not introduce extra calories in the diet. Irradiation is presented as an important alternative method in food preservation because do not induce temperature increase being of good efficiency in cold food ingredients decontamination. In this work aqueous solutions of carrageenan, agar e sodium alginate were gamma irradiated (0-10 kGy) in presence of ascorbic acid, roselle (Hibiscus sabdariffa L.) extract and soy isoflavone. Edible polysaccharide solutions showed to be suitable systems for the evaluation of ionizing radiation effects as they presented a singular radiosensitivity through viscosity changes. The results obtained showed that in general the antioxidants employed had a radioprotective action that can be of importance in the future commercial applications of food irradiation. (author)}
place = {Brazil}
year = {2006}
month = {Jul}
}
title = {Use of antioxidants substances to protect the hydrocolloids carrageenan, agaran and alginates used in food industry when exposed to radiation; Uso de substancias antioxidantes na resposta a radiacao dos hidrocoloides carragenanas, agaranas e alginatos utilizados na industria alimenticia}
author = {Aliste, Antonio Joao}
abstractNote = {Carrageenan, agaran e alginates are hydrocolloids largely employed in every kind of food products as stabilizing agent and viscosity builder. The human body does not absorb them, so they do not introduce extra calories in the diet. Irradiation is presented as an important alternative method in food preservation because do not induce temperature increase being of good efficiency in cold food ingredients decontamination. In this work aqueous solutions of carrageenan, agar e sodium alginate were gamma irradiated (0-10 kGy) in presence of ascorbic acid, roselle (Hibiscus sabdariffa L.) extract and soy isoflavone. Edible polysaccharide solutions showed to be suitable systems for the evaluation of ionizing radiation effects as they presented a singular radiosensitivity through viscosity changes. The results obtained showed that in general the antioxidants employed had a radioprotective action that can be of importance in the future commercial applications of food irradiation. (author)}
place = {Brazil}
year = {2006}
month = {Jul}
}