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	Provedor de dados Ciênc. Tecnol. Aliment. (2) Autor BARROS,Frederico Augusto Ribeiro de (2) MENDONÇA,Adriana Corrêa (2) ROCHA,Juliana de Cássia Gomes (2) CARVALHO,Antônio Fernandes de (1) MINIM,Valéria Paula Rodrigues (1) NEVES,Nathália de Andrade (1) PERRONE,Ítalo Tuler (1) PROCÓPIO,Fernanda Ramalho (1) STRINGHETA,Paulo Cesar (1) STRINGHETA,Paulo César (1) VIANA,Kéllen Wanessa Coutinho (1) VIEIRA,Luciana Marques (1) Mais... Palavra-chave Phenolic compounds (2) Antioxidants (1) Optimization (1) Plinia cauliflora (1) Response surface methodology (1) Skins of jabuticaba (1) Ultrasound-assisted extraction (1) Whey proteins (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2019 (1) 2018 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Optimization of ultrasound-assisted extraction of phenolic compounds from jussara (Euterpe edulis M.) and blueberry (Vaccinium myrtillus) fruits Ciênc. Tecnol. Aliment. ROCHA,Juliana de Cássia Gomes; PROCÓPIO,Fernanda Ramalho; MENDONÇA,Adriana Corrêa; VIEIRA,Luciana Marques; PERRONE,Ítalo Tuler; BARROS,Frederico Augusto Ribeiro de; STRINGHETA,Paulo Cesar. Abstract This study was aimed at optimizing the ultrasound-assisted extraction (UAE) of phenolic compounds from jussara and blueberry fruits using the response surface methodology (RSM). UAE was found to be more efficient to extract phenolic compounds from both fruits than the conventional extraction. The optimum extraction conditions for the jussara fruits were: extraction time between 30 and 62 min for total anthocyanins and total phenolics, fruit:solvent ratio of 10% and 6% (w/v) for total anthocyanins and total phenolics, respectively. The ethanol concentration was non-significant (p> 0.05). Acidified water was found to be an extracting solvent as efficient as ethanol in the extraction of phenolic compounds from jussara fruits. The optimum... Tipo: Info:eu-repo/semantics/article Palavras-chave: Optimization; Ultrasound-assisted extraction; Response surface methodology; Phenolic compounds. Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000100045 Protein beverages containing anthocyanins of jabuticaba Ciênc. Tecnol. Aliment. ROCHA,Juliana de Cássia Gomes; VIANA,Kéllen Wanessa Coutinho; MENDONÇA,Adriana Corrêa; NEVES,Nathália de Andrade; CARVALHO,Antônio Fernandes de; MINIM,Valéria Paula Rodrigues; BARROS,Frederico Augusto Ribeiro de; STRINGHETA,Paulo César. Abstract The objective of this study was to develop, characterize and evaluate the stability of whey protein beverages containing anthocyanins from jabuticaba skins. Beverage formulations containing 0.5% (F1), 2.0% (F2), 4.0% (F3) and 6.0% (F4) of whey proteins and 2.0 mL of the concentrated phenolic extract from jabuticaba skins were developed. Physicochemical parameters (pH, acidity, total soluble solids, protein content, viscosity, color), antioxidant capacity, total anthocyanins and total phenols of the beverages were determined. In addition, a sensory acceptance test and a stability study were performed. The physicochemical analyses indicated that the protein concentration significantly (p < 0.05) affected the values of acidity, total soluble... Tipo: Info:eu-repo/semantics/article Palavras-chave: Whey proteins; Phenolic compounds; Antioxidants; Skins of jabuticaba; Plinia cauliflora. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100112 Registros recuperados: 2 Primeira ... 1 ... Última

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