DEALI - Departamento de Alimentos
URI permanente desta comunidadehttp://www.hml.repositorio.ufop.br/handle/123456789/540
Navegar
4 resultados
Resultados da Pesquisa
Item Maceration time over antioxidant activity, volatile compounds and temporal dominant sensation of fermented jabuticaba.(2022) Paula, Daiane Gabriele Couto de; Vasconcelos, Christiane Mileib; Pereira, Alexandre Fontes; Quintão, Anna Lídya da Cunha; Chaves, Jaísa Oliveira; Parreiras, Paola Machado; Salierno, Camila Carvalho MenezesJabuticaba is a fruit sensory appreciated and has significant nutritional and functional value. However, it is quite perishable, and its use is interesting for the preparation of other products such as fermented jabuticaba, from a nutritional, biological and technological point of view. This study evaluated the interference of maceration time over antioxidant capacity, volatile compounds profile and temporal dominant sensation of fermented jabuticaba. Four different treatments of fermented jabuticaba in different fermentation times were prepared (96, 120, 144 and 168 h). After preparation, total monomeric anthocyanin content, total antioxidant activity by 2,2-azino-bis 3-ethylbenzthiazoline-6-sulfonic acid and iron reduction method, volatile compounds profile by gas chromatography and sensory analysis of temporal dominance of sensations were performed of fermented jabuticaba. The highest concentration of total anthocyanins (25.81 mg/100 g) and antioxidant activity (78.34 μmol Trolox/g e 84.69 μM FeSO4 /g) of jabuticaba is in its skin. Regarding the antioxidant activity by FRAP method, the fermented beverages presented higher value than the whole fruit. However, after 96 h of maceration, the values decreased, followed by an increase after 144 h. In all maceration times the predominant sensation was acidic taste, initially and then astringency, the most persistent sensation in all treatments. However, there was a downward trend in this sensation with the increase in maceration time, as well as isoamyl alcohol content.Item Desenvolvimento e avaliação de iogurte concentrado salgado adicionado de especiarias.(2018) Pereira, Patrícia Aparecida Pimenta; Fagundes, Bárbara Mappa; Divino, Vitória Barros; Dias, Jéssica Gonzaga; Gandra, Kelly Moreira Bezerra; Cunha, Luciana Rodrigues daAtualmente, nota-se um grande aumento da demanda por produtos diferenciados com ampla variedade de sabores e aromas e que tragam benefícios para a saúde. Diante disso, o objetivo deste trabalho foi avaliar a influência de diferentes concentrações de especiarias no desenvolvimento de iogurtes concentrados salgados. Para isso foi utilizado o delineamento de misturas para estudar as interações entre orégano, salsa e manjericão desidratados em iogurtes concentrados salgados. Foram realizadas análises físico-químicas, de compostos bioativos, sensoriais e microbiológicas. Os resultados obtidos indicaram que as formulações de iogurtes concentrados salgados apresentaram elevado teor de umidade (73,67% a 78.85%) e que a utilização de diferentes concentrações de especiarias aumenta o pH e diminuem os teores de proteínas dos produtos elaborados, além de obter formulações com diferentes teores de cinzas e lipídios. Em relação aos teores de compostos bioativos, as formulações de iogurtes concentrados salgados não ofereceram elevados valores (0,01 a 0,11 mg GAE/ g de especiarias; 425,33 a 360877,52 EC50 – g de especiarias/g DPPH), provavelmente por causa da quantidade de especiarias adicionada (0,25% em todas as formulações) e que as formulações mais aceitas são aquelas que utilizam concentrações de 10% de manjericão a 90% de orégano.Item Influence of processing on the antioxidant capacity and bioactive compounds in jellies from different blackberry cultivars.(2015) Souza, Vanessa Rios de; Pereira, Patrícia Aparecida Pimenta; Teixeira, Taísa Rezende; Silva, Thais Lomônaco Teodoro da; Pio, Rafael; Queiroz, FabianaThe effect of thermal processing and the berry cultivar has been the subject of several studies, to serve as a basis for the least possible loss of bioactive compounds and antioxidant capacity. In Brazil, there are numerous blackberry cultivars under cultivation, and in this context, the aim of this work was to study how the bioactive compound contents and antioxidant capacity of blackberry jelly were influenced by the cultivars (Guarani, Brazos, Comanche, Tupy, Cherokee, Caingangue and Choctaw). Analysis was made of 7 fresh blackberry cultivars and 7 blackberry jelly formulations. Analysis of antioxidant activity, total phenolics, total anthocyanins and ascorbic acid was performed. It was verified that the contribution of the heat sensitive antioxidants compounds is considerable in all blackberry cultivars, and the degradation of these compounds was significantly different between the different blackberry cultivars. The Brazos and Caingangue cultivars stand out as undergoing the lowest losses in processing, resulting in jellies richer in bioactive compounds and higher antioxidant capacity.Item Determination of the bioactive compounds, antioxidant activity and chemical composition of Brazilian blackberry, red raspberry, strawberry, blueberry and sweet cherry fruits.(2014) Souza, Vanessa Rios de; Pereira, Patrícia Aparecida Pimenta; Silva, Thais Lomônaco Teodoro da; Lima, Luiz Carlos de Oliveira; Pio, Rafael; Queiroz, FabianaThis study aimed to evaluate the chemical composition, identify the bioactive compounds and measure the antioxidant activity present in blackberry, red raspberry, strawberry, sweet cherry and blueberry fruits produced in the subtropical areas of Brazil and to verify that the chemical properties of these fruit are similar when compared to the temperate production zones. Compared with berries and cherries grown in temperate climates, the centesimal composition and physical chemical characteristics found in the Brazilian berries and cherries are in agreement with data from the literature. For the mineral composition, the analyzed fruits presented lower concentrations of P, K, Ca, Mg and Zn and higher levels of Fe. The values found for the bioactive compounds generally fit the ranges reported in the literature with minor differences. The greatest difference was found in relation to ascorbic acid, as all fruits analyzed showed levels well above those found in the literature.