652
B. de Souza Fonseca et al.
Alimentos, Universidade de Passo Fundo, Passo Fundo, 2018. Disponível em: http://tede.upf.br/
jspui/bitstream/tede/1392/2/2018LeticiaMortari.pdf. Acesso em: 15 jan. 2019.
Mulders, K. J. M., et al. (2014). Phototrophic pigment production with microalgae: Biological
constraints and opportunities. Journal of Phycology, 50(2), 229–242. ISSN 1529-8817.
Niizawa, I., Espinaco, B. Y., Zorrilla, S. E., & Sihufe, G. A. (2019). Natural astaxanthin encapsulation: Use of response surface methodology for the design of alginate beads. International Journal
of Biological Macromolecules, 121, 601–608.
Nilamsari, A. M., Yunanda, A., & Hadiyanto, H. (2018). Thermal degradation kinetics of
phycocyanin encapsulation as an antioxidant agent. In International Symposium on Food and
Agro-biodiversity (ISFA) (Vol. 102, pp. 1–6).
Ozkan, G., Franco, P., de Marco, I., Xiao, J., & Capanoglu, E. (2019). Review of microencapsulation methods for food antioxidants: Principles, advantages, drawbacks and applications. Food
Chemistry, 272, 494–506.
Pannier, A., Soltmann, U., Soltmann, B., Altenburger, R., & Schmitt-Jansen, M. (2014). Alginate/silica hybrid materials for immobilization of green microalgae Chlorella vulgaris for
cell-based sensor arrays. Journal of Materials Chemistry B, 2, 7896–7909.
Paulo, F., & Santos, L. (2017). Design of experiments for microencapsulation applications: A review.
Materials Science and Engineering C, 77, 1327–1340.
Ramirez, N. N. V. (2013). Estudo do crescimento da microalga Scenedesmus sp. em vinhaça.
Rangel, C. O. (2000). Influência da luz e ureia no crescimento e conteúdo de clorofila da biomassa
de Spirulina platensis. 2000. Dissertação (Mestrado em Tecnologia Bioquímico Farmacêutica) -
Universidade de São Paulo, São Paulo.
Raposo, M. F. J., & Morais, R. M. S. C. (2011). Chlorella vulgaris as soil amendment: Influence of
encapsulation and enrichment with rhizobacteria. International Journal of Agriculture & Biology,
13, 719–724.
Ray, S., Raychaudhuri, U., & Chakraborty, R. (2016). An overview of encapsulation of active
compounds used in food products by drying technology. Food Bioscience, 13, 76–83.
Saifullah, M., Shishir, M. R. I., Ferdowsi, R., Rahman, M. R. T., & Vuong, Q. V. (2019). Micro and
nano encapsulation, retention and controlled release of flavor and aroma compounds: A critical
review. Trends in Food Science & Technology, 86, 230–251.
Sampaio, M. M., & Cruz, A. (2014). Macro e microalgas como fonte natural de pigmentos.
Biotecnologia (p. 22).
Schmitz, R., Magro, C. D., & Colla, L. M. (2012). Aplicações ambientais de microalgas. Revista
CIATEC-UPF, 4(1), 48–60.
Schoefs, B. (2002). Chlorophyll and carotenoid analysis in food products. Properties of the pigments
and methods of analysis. Trends in Food Science & Technology 361–371.
Sewiwat, N., Keener, T. C., & Ratpukdi, T. (2016). Stability of alginate encapsulation beads for
microalgae cultivation. KKU Engineering Journal, 43, 380–382.
Sözer, Ö. (2011). Carotenoids assist in assembly and functions of photosynthetic complexes
in cyanobacteria. Ph.D. thesis, University of Szeged, Biological Research Centre, Hungarian
Academy of Sciences Szeged.
Streit, N. M., et al. (2005). As clorofilas. Ciência Rural, 35(3).
Tyagi, V., Kaushik, S., Tyagi, S., & Akiyama, T. (2011). Development of phase change materials
based microencapsulated technology for buildings: A review. Renewable and Sustainable Energy
Reviews, 15, 1373–1391.
Valduga, E., et al. (2009). Produção de carotenoides: microrganismos como fonte de pigmentos
naturais. Química Nova, 32(9), 2429–2436.
Vakarelova, M., Zanoni, F., Lardo, P., Rossin, G., Mainente, F., Chignola, R., et al. (2017). Production of stable food-grade microencapsulated astaxanthin by vibrating nozzle technology. Food
Chemistry, 221, 289–295.
Vargas-Rodriguez, A. L., et al. (2006). Efecto in vitro de las ficobiliproteinas en el tratamiento del
carcinoma cervicouterino. Revista del Centro de Investigacion - Universidad La Salle, 7(25),
5–12 (México).
B. de Souza Fonseca et al.
Alimentos, Universidade de Passo Fundo, Passo Fundo, 2018. Disponível em: http://tede.upf.br/
jspui/bitstream/tede/1392/2/2018LeticiaMortari.pdf. Acesso em: 15 jan. 2019.
Mulders, K. J. M., et al. (2014). Phototrophic pigment production with microalgae: Biological
constraints and opportunities. Journal of Phycology, 50(2), 229–242. ISSN 1529-8817.
Niizawa, I., Espinaco, B. Y., Zorrilla, S. E., & Sihufe, G. A. (2019). Natural astaxanthin encapsulation: Use of response surface methodology for the design of alginate beads. International Journal
of Biological Macromolecules, 121, 601–608.
Nilamsari, A. M., Yunanda, A., & Hadiyanto, H. (2018). Thermal degradation kinetics of
phycocyanin encapsulation as an antioxidant agent. In International Symposium on Food and
Agro-biodiversity (ISFA) (Vol. 102, pp. 1–6).
Ozkan, G., Franco, P., de Marco, I., Xiao, J., & Capanoglu, E. (2019). Review of microencapsulation methods for food antioxidants: Principles, advantages, drawbacks and applications. Food
Chemistry, 272, 494–506.
Pannier, A., Soltmann, U., Soltmann, B., Altenburger, R., & Schmitt-Jansen, M. (2014). Alginate/silica hybrid materials for immobilization of green microalgae Chlorella vulgaris for
cell-based sensor arrays. Journal of Materials Chemistry B, 2, 7896–7909.
Paulo, F., & Santos, L. (2017). Design of experiments for microencapsulation applications: A review.
Materials Science and Engineering C, 77, 1327–1340.
Ramirez, N. N. V. (2013). Estudo do crescimento da microalga Scenedesmus sp. em vinhaça.
Rangel, C. O. (2000). Influência da luz e ureia no crescimento e conteúdo de clorofila da biomassa
de Spirulina platensis. 2000. Dissertação (Mestrado em Tecnologia Bioquímico Farmacêutica) -
Universidade de São Paulo, São Paulo.
Raposo, M. F. J., & Morais, R. M. S. C. (2011). Chlorella vulgaris as soil amendment: Influence of
encapsulation and enrichment with rhizobacteria. International Journal of Agriculture & Biology,
13, 719–724.
Ray, S., Raychaudhuri, U., & Chakraborty, R. (2016). An overview of encapsulation of active
compounds used in food products by drying technology. Food Bioscience, 13, 76–83.
Saifullah, M., Shishir, M. R. I., Ferdowsi, R., Rahman, M. R. T., & Vuong, Q. V. (2019). Micro and
nano encapsulation, retention and controlled release of flavor and aroma compounds: A critical
review. Trends in Food Science & Technology, 86, 230–251.
Sampaio, M. M., & Cruz, A. (2014). Macro e microalgas como fonte natural de pigmentos.
Biotecnologia (p. 22).
Schmitz, R., Magro, C. D., & Colla, L. M. (2012). Aplicações ambientais de microalgas. Revista
CIATEC-UPF, 4(1), 48–60.
Schoefs, B. (2002). Chlorophyll and carotenoid analysis in food products. Properties of the pigments
and methods of analysis. Trends in Food Science & Technology 361–371.
Sewiwat, N., Keener, T. C., & Ratpukdi, T. (2016). Stability of alginate encapsulation beads for
microalgae cultivation. KKU Engineering Journal, 43, 380–382.
Sözer, Ö. (2011). Carotenoids assist in assembly and functions of photosynthetic complexes
in cyanobacteria. Ph.D. thesis, University of Szeged, Biological Research Centre, Hungarian
Academy of Sciences Szeged.
Streit, N. M., et al. (2005). As clorofilas. Ciência Rural, 35(3).
Tyagi, V., Kaushik, S., Tyagi, S., & Akiyama, T. (2011). Development of phase change materials
based microencapsulated technology for buildings: A review. Renewable and Sustainable Energy
Reviews, 15, 1373–1391.
Valduga, E., et al. (2009). Produção de carotenoides: microrganismos como fonte de pigmentos
naturais. Química Nova, 32(9), 2429–2436.
Vakarelova, M., Zanoni, F., Lardo, P., Rossin, G., Mainente, F., Chignola, R., et al. (2017). Production of stable food-grade microencapsulated astaxanthin by vibrating nozzle technology. Food
Chemistry, 221, 289–295.
Vargas-Rodriguez, A. L., et al. (2006). Efecto in vitro de las ficobiliproteinas en el tratamiento del
carcinoma cervicouterino. Revista del Centro de Investigacion - Universidad La Salle, 7(25),
5–12 (México).