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https://repositorio.inpa.gov.br/handle/1/16651
Título: | Thermosonication applied on camu–camu nectars processing: Effect on bioactive compounds and quality parameters |
Autor: | Souza, Francisca das Chagas do Amaral Gomes Sanders Moura, Leonardo Oliveira Bezerra, Karina de Aguiar, Jaime Paiva Lopes Mar, Josiana Moreira Sanches, Edgar Aparecido dos Santos, Felipe Faccini Bakry, Amr Mohamed Nicolau Paulino, Bruno Campelo-Felix, Pedro Henrique |
Palavras-chave: | Anthocyanins Biochemistry Flavonoids Fruits Physicochemical Properties Ultrasonic Applications Anti-oxidant Activities Bioactive Compounds Dubia Enzymatic Activities Microbiological Quality Physico-chemical Changes Preservation Techniques Vitamin C Ascorbic Acid |
Data do documento: | 2019 |
Revista: | Food and Bioproducts Processing |
É parte de: | Volume 116, Pags. 212-218 |
Abstract: | Camu–camu is a red berry rich in bioactive compounds such as ascorbic acid and anthocyanins. In this study, the main objective was to evaluate the effect of thermosonication on the physicochemical changes of camu–camu nectars, alterations such as those in quality parameters (pH, titratable acidity, soluble solids and cloud value), vitamin C, antioxidant activity, anthocyanin content, phenolic compounds, enzymes (PPO and POD) color parameters (L*, a*, b* and ΔE*) and microbiological quality. The thermosonication improved the bioavailability of the bioactive compounds, increased the cloud value and maintained the physicochemical properties of the camu–camu nectars. The enzymatic activity was reduced with increasing time and temperature processing. No microorganisms were observed after thermosonication processing. This study shows that thermosonication could be employed as a preservation technique for fruit nectar processing where bioactive compounds retention is desired. © 2019 |
DOI: | 10.1016/j.fbp.2019.06.003 |
Aparece nas coleções: | Artigos |
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