Uso de substâncias antioxidantes na resposta à radiação dos hidrocolóides carragenanas, agaranas e alginatos utilizados na indústria alimentícia / Use of antioxidants substances to protect the hidrocolloids carrageenan, agaran and alginates used in food industry when expose to radiation

AUTOR(ES)
FONTE

IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia

DATA DE PUBLICAÇÃO

02/02/2006

RESUMO

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.

ASSUNTO(S)

irradiation radiação ionizante radiopreservation antioxidantes antioxidants food food processing hidrocolóides alginates

ACESSO AO ARTIGO

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