Use este identificador para citar ou linkar para este item: 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
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