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Provedor de dados:  Ciência Rural
País:  Brazil
Título:  Green (Detox) juice physicochemical properties and stabilization effect of naturals emulsifiers
Autores:  Fraga,Jully Lacerda
Sant’Ana,Gizele Cardoso Fontes
Silva,Kelly Alencar
Amaral,Priscilla Filomena Fonseca
Data:  2020-01-01
Ano:  2020
Palavras-chave:  Yarrowia lipolytica
Chia seed mucilage
Food rheology
Pseudoplastic fluid
Resumo:  ABSTRACT: Green or “detox” juice is a mixture of fruit juice with vegetables, which has been used intensively by consumers seeking for healthy food. Physicochemical properties of Green juice were accessed in the present research, which brings new insights for the use of this beverage in human diet. A total phenolic content of 2833.60 mg GAE (Gallic acid equivalent)/ g of juice and a Total Antioxidant Capacity by FRAP of 323.62 µM Fe2SO4 / g of juice and by ABTS•+ of 333.11 µM Trolox/ g of juice, indicated good antioxidant properties. Low energy and reducing sugar content indicate its use for low calorie diet, but low carbohydrate and protein content prove that Green juice cannot be used as meal replacement. The addition of a microbial biosurfactant (YlBio) and chia gel as bioemulsifiers was tested in the Green juice formulation to reduce solid decantation and increase consistency. YlBio and chia gel were able to change the Newtonian behavior of the Green juice to a Pseudoplastic behavior due to stabilization properties and also increase consistency, without the need to add synthetic stabilizers.
Tipo:  Info:eu-repo/semantics/article
Idioma:  Inglês
Editor:  Universidade Federal de Santa Maria
Relação:  10.1590/0103-8478cr20190739
Formato:  text/html
Fonte:  Ciência Rural v.50 n.3 2020
Direitos:  info:eu-repo/semantics/openAccess

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