Tecnologia de Alimentos
URI permanente desta comunidadehttps://locus.ufv.br/handle/123456789/11783
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Resultados da Pesquisa
Item Efeito do processamento sobre componentes do suco de acerola(Food Science and Technology, 2007-01) Maia, Geraldo Arraes; Sousa, Paulo Henrique Machado de; Santos, Gerusa Matias dos; Silva, Daniele Sales da; Fernandes, Aline Gurgel; Prado, Giovana Matias doA acerola é uma fruta muito apreciada por seu alto teor de vitamina C, além de ser fonte de carotenóides e antocianinas, sendo industrializada na forma de polpa congelada e processamento de suco. Investigações dos efeitos do processamento nos constituintes nutricionais de sucos tropicais são escassos. Freqüentemente, as perdas de vitamina C são as únicas avaliadas. Este trabalho objetivou determinar o efeito de operações do processamento (formulação/homogeneização e tratamento térmico) de suco de acerola sobre as características químicas e físico-químicas deste produto. Os resultados desta pesquisa indicam pequenas alterações, observando-se somente uma variação significativa para o pH do suco, apesar de ter havido diminuição dos teores de vitamina C e antocianinas, e aumento do conteúdo de carotenóides, no suco processado.Item Estabilidade dos carotenoides, antocianinas e vitamina C presentes no suco tropical de acerola (Malpighia emarginata DC.) adoçado envasado pelos processos Hot-Fill e asséptico(Ciência e Agrotecnologia, 2006-09) Freitas, Claisa Andréa Silva de; Maia, Geraldo Arraes; Costa, José Maria Correia da; Figueiredo, Raimundo Wilane de; Sousa, Paulo Henrique Machado de; Fernandes, Aline GurgelAs frutas tropicais são muito aceitas pelos consumidores, e são importantes fontes de componentes antioxidantes. A acerola, conhecida por conter grandes quantidades de vitamina C, é também rica em antocianinas e carotenóides. O presente trabalho teve por objetivo avaliar a estabilidade dos carotenóides totais, antocianinas totais e vitamina C do suco tropical de acerola adoçado, elaborado pelos processos Hot Fill (garrafas de vidro) e asséptico (embalagens cartonadas), durante 350 dias de armazenamento em condições similares às de comercialização (28oC ± 2oC). Ao final do experimento observou-se que não houve perdas de antocianinas totais para o processo Hot Fill, no entanto, para o processo asséptico constatou-se uma redução de 86,89% dos teores iniciais. Os valores de carotenóides totais permaneceram inalterados nas amostras do processo asséptico, enquanto nas do Hot Fill houve uma redução de 12,5%. Constatou-se redução nos teores de vitamina C da ordem de 23,61% para o processo Hot Fill e de 35,95% para o processo asséptico.Item Microencapsulation by atomization of the mixture of phenolic extracts(Powder Technology, 2019-02) Rocha, Juliana de Cássia Gomes; Barros, Frederico Augusto Ribeiro de; Viana, Kéllen Wanessa Coutinho; Stringheta, Paulo César; Perrone, Ítalo Tuler; Tavares, Guilherme Miranda; Stephani, RodrigoBlends of jabuticaba, jussara and blueberry phenolic extracts were microencapsulated by spray drying using maltodextrin, gum arabic and whey protein concentrate (WPC) as the wall materials. Drying was performed with 10 different combinations of wall material mixtures (M1-M10). The samples, M1, M2 and M3, microencapsulated with the individual wall materials, maltodextrin, WPC and gum arabic, respectively, provided the highest encapsulation efficiency of anthocyanins. Furthermore, M1 and M2 presented the lowest hygroscopicity, while the mixtures containing WPC displayed the lowest solubility. All wall materials influenced the colour of the microcapsules, due to the different pH values of each encapsulated blend. The M2 blend was classified as a finished product and could be marketed as a high value-added protein concentrate, whereas, the other blends were considered natural colourants, with potential application in the food and cosmetics industry.Item Chromatic characteristics and color-related phenolic composition of Brazilian young red wines made from the hybrid grape cultivar BRS Violeta (“BRS Rúbea” × “IAC 1398-21")(Food Research International, 2013-11) Ramos, Afonso Mota; Stringheta, Paulo César; Lago-Vanzela, Ellen Silva; Rebello, Ligia Portugal Gomes; Da-Silva, Roberto; García-Romero, Esteban; Gómez-Alonso, Sergio; Hermosín-Gutiérrez, IsidroThe color characteristics and the phenolic composition related to color of young red wines elaborated with the hybrid grape cultivar BRS Violeta, developed for its adaptation to sub-tropical climates in Brazil, have been studied. These wines are characterized with a deep red-purplish color, reaching color intensity averaging 24 units. In spite of being young red wines elaborated with short maceration time, their content in total polyphenols was very high (around 3692 mg/L, as gallic acid equivalents), especially when compared to similar Vitis vinifera young red wines. Within polyphenols, anthocyanins predominated (around 2037 mg/L, as malvidin 3,5-diglucoside equivalents) and they were almost exclusively anthocyanidin 3,5-glucosides (ca. 97%), mainly built from B-ring tri-substituted anthocyanidins (delphinidin > petunidin ≈ malvidin) and having high proportion of p-coumaroylated derivatives (ca. 28%) that confer higher stability. The content of hydroxycinnamic acid derivatives was also remarkable (ca. 95 mg/L, as caffeic acid equivalents) and unknown glucose derivatives of p-coumaric acid accounted for ca. 42% of total HCAD. Finally, these found flavonols were mainly based on myricetin whereas kaempferol derivatives were missing, their total content being within the ranges usually found for V. vinifera wines, but reaching their top values (ca. 91 mg/L, as quercetin 3-glucoside equivalents). All the aforementioned data suggest that Violeta wine could be considered an important dietary source of healthy polyphenols with a moderate alcoholic content (ca. 11.6%).Item Phenolic composition of the berry parts of hybrid grape cultivar BRS Violeta (BRS Rubea × IAC 1398-21) using HPLC–DAD–ESI-MS/MS(Food Research International, 2013-11) Rebello, Ligia Portugal Gomes; Lago-Vanzela, Ellen Silva; Barcia, Milene Teixeira; Ramos, Afonso Mota; Stringheta, Paulo César; Da-Silva, Roberto; Castillo-Muñoz, Noelia; Gómez-Alonso, Sergio; Hermosín-Gutiérrez, IsidroThe grape is considered a major source of phenolic compounds when compared to other fruits and vegetables, however, there are many cultivars with distinct characteristics directly linked to phenolic profile. Thus, the present study aimed to identify and quantify, for the first time and in detail, the phenolic compounds present in the skin, flesh and seeds of BRS Violeta grape berry using combination of SPE methodologies and analytical HPLC–DAD–ESI-MS/MS. The study was extended to the different berry parts and the most important grape and wine phenolic families, and has revealed interesting features. Violeta grape has a very thick skin (46% of grape weight) that accumulated the most of grape phenolic compounds: great amount of anthocyanins (3930 mg/kg, as malvidin 3,5-diglucoside), together with also important amounts of flavonols (150 mg/kg, as quercetin 3-glucoside), hydroxycinnamic acid derivatives (HCAD; 120 mg/kg, as caftaric acid), and proanthocyanidins (670 mg/kg, as (+)-catechin); in contrast, it seems to be a low resveratrol producer. Violeta grape seeds accounted for similar proportions of low molecular weight flavan-3-ols (mainly monomers; 345 mg/kg, as (+)-catechin) and proanthocyanidins (480 mg/kg, as (+)-catechin). Violeta grape is a teinturier cultivar, but it only contained traces of anthocyanins and low amounts of all the other phenolic types in its red-colored flesh. The anthocyanin composition of Violeta grape was dominated by anthocyanidin 3,5-diglucosides (90%). Within flavonols, myricetin-type predominated and kaempferol-type was missing. In addition to expected hydroxycinnamoyl-tartaric acids, several isomeric esters of caffeic and p-coumaric acids with hexoses were tentatively identified, accounting for relevant proportions within the pool of HCAD. Although pending of further confirmation over successive vintages, the aforementioned results suggest that BRS Violeta grape cultivar could be considered an interesting candidate for the elaboration of highly colored and antioxidant-rich grape juices and wines.Item Storage stability of phenolic compounds in powdered BRS Violeta grape juice microencapsulated with protein and maltodextrin blends(Food Chemistry, 2016-07-12) Moser, Poliana; Telis, Vânia Regina Nicoletti; Neves, Nathália de Andrade; García-Romero, Esteban; Gómez-Alonso, Sergio; Hermosín-Gutiérrez, IsidroThe stabilities of the phenolic compounds, antioxidant activity and colour parameters of microencapsulated powdered BRS Violeta red grape juice were evaluated throughout storage at 5, 25 and 35 °C for up to 150 days. Different soy protein (S) or whey protein (W) blends with maltodextrin (M) were used as carrier agents, added at diverse concentrations and proportions. The treatment combining S and M with the highest carrier agent concentration (1SM) preserved almost all the anthocyanins. Except for 1SM, the proportion of p-coumaroylated anthocyanins increased during storage, and the flavonol content of the 1SM powder decreased after 150 days. The hydroxycinnamate content decreased for all treatments, independent of storage temperature, and flavan-3-ols were lost at 35 °C. The time and temperature did not influence the antioxidant activity of the powder or the colour of the reconstituted grape juice after 150 days.