| Registro completo |
| Provedor de dados: |
Ciênc. Tecnol. Aliment.
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| País: |
Brazil
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| Título: |
Structural and physicochemical properties of freeze-dried açaí pulp (Euterpe oleracea Mart.)
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| Autores: |
OLIVEIRA,Aryane Ribeiro
RIBEIRO,Alline Emannuele Chaves
OLIVEIRA,Érica Resende
GARCIA,Marina Costa
SOARES JÚNIOR,Manoel Soares
CALIARI,Márcio
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| Data: |
2020-06-01
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| Ano: |
2020
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| Palavras-chave: |
Scanning electron microscopy
Infrared
Differential scanning calorimetry
X-ray diffractometry
Phenolic compounds
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| Resumo: |
Abstract The objective of this study was to characterize the structural and physicochemical properties, the bioactive compounds and the antioxidant activity of freeze-dried açaí pulp (FDAP). The morphology of freeze-dried açaí pulp showed a continuous matrix with a spongey aspect, and the X-ray diffractometry indicated that 96.17% of the molecular structure was in the amorphous state and 3.82% in the crystalline state. Freeze-dried açaí pulp presented an interesting chemical composition of macronutrients, which constituted mainly of lipids (49.14 g/100 g d.b.), proteins (9.19 g/100 g d.b.), total crude fiber (20.29 g/100 g d.b.) and total sugars (2.71 g/100 g d.b.). It also showed great amount of total phenolic compounds (1405.03 mg gallic acid/100 g d.b.) and anthocyanins (127 mg cyanidine-3-glucoside/100 g d.b.), allowing for functional properties allegations. There was significant increase in the water absorption and water solubility indices when the freeze-dried açaí pulp was submitted to a gradual increase in temperature, properties that are adequate for industrial use. Thus, the consumption of freeze-dried açaí pulp should be encouraged and also its use by the food industry in order to develop new food products.
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| Tipo: |
Info:eu-repo/semantics/article
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| Idioma: |
Inglês
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| Identificador: |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200282
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| Editor: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
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| Relação: |
10.1590/fst.34818
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| Formato: |
text/html
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| Fonte: |
Food Science and Technology v.40 n.2 2020
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| Direitos: |
info:eu-repo/semantics/openAccess
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