Data/hora: 09/06/2024 14:39:45

Provedor de dados: 	Brazilian Archives of Biology and Technology	
País: 	Brazil	
Título: 	Production of grape juice powder obtained by freeze-drying after concentration by reverse osmosis	
Autores: 	Gurak,Poliana Deyse; Cabral,Lourdes Maria Correa; Rocha-Leão,Maria Helena.	
Data: 	2013-12-01	
Ano: 	2013	
Palavras-chave: 	Phenolic compounds; Maltodextrin; Arabic gum; X-ray diffraction; Scanning electron microscopy.	
Resumo: 	This study aimed to evaluate the freeze-drying process for obtaining grape juice powder by reverse osmosis using 50% grape juice pre-concentrated (28.5 °Brix) and 50% hydrocolloids (37.5% maltodextrin and 12.5% arabic gum). The morphology of the glassy food showed the absence of crystalline structure, which was the amorphous wall that protected the contents of the powder. The samples were stored in clear and dark containers at room temperature, evaluated for their physical (X-ray diffraction) for 65 days and chemical (polyphenol content) stability for 120 days. During the storage time in plastic vessels, samples remained physically stable (amorphous) and the phenolic concentration was constant, indicating the potentiality of this technique to obtain a stable product with a high concentration of phenolic compounds. Therefore, the freeze-drying process promoted the encapsulation of concentrated grape juice increasing its stability and shelf life, as well as proving to be an applicable process to food industry	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132013000600017	
Editor: 	Instituto de Tecnologia do Paraná - Tecpar	
Relação: 	10.1590/S1516-89132013005000008	
Formato: 	text/html	
Fonte: 	Brazilian Archives of Biology and Technology  v.56 n.6 2013	
Fonte: 	info:eu-repo/semantics/openAccess