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| GARCIA,Lismaíra Gonçalves Caixeta; SILVA,Flávio Alves da; ASQUIERI,Eduardo Ramirez; BOAS,Eduardo Valério de Barros VILAS; OGANDO,Felipe Iwagaki Braga; AGUIAR,Claudio Lima de; DAMIANI,Clarissa. |
| Abstract The objective of this study was to characterize jabuticaba fruits for their proximate composition, minerals profile, and predominant sugars during fruit physiological development. The fruits were harvested ten days after anthesis (DAA) until maturity, at intervals of four days between collections. The period between anthesis and maturity was 34 days. An increase in moisture was observed, as for protein and lipids up to 18 DAA, with subsequent reduction until ripening, while an opposite behavior was observed for ash and carbohydrates levels. In general, minerals decreased throughout the fruit development. Regarding the carbohydrates profile, fructose showed the highest concentration, followed by glucose and sucrose, respectively, with an increase... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Anthesis; Fructose; Glucose; Myrciaria sp. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500016 |
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| GARCIA,Lismaíra Gonçalves Caixeta; SILVA,Flávio Alves da; ASQUIERI,Eduardo Ramirez; BOAS,Eduardo Valério de Barros Vilas; DAMIANI,Clarissa. |
| ABSTRACT The bioactive compounds and in vitro antioxidant activity of jabuticaba fruits var. Pingo de mel were evaluated during their physiological development. The fruits were harvested ten days after anthesis until maturity, at intervals of four days between collections. The period between anthesis and maturity was 34 days. Higher phenolics levels, hydrolysed tannins, and antioxidant activity were observed in 10 days after anthesis, while vitamin C contents were higher throughout the ripening process. At the end of development (34 days), higher levels of vitamin C and lower hydrolysed tannin were observed. It is known that the lower the hydrolysed tannins, the better the sensory characteristics of the fruit, and considering the benefits of vitamin C, it... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Anthesis; Myrciaria sp.; Vitamin C; Hydrolysed tannins. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600556 |
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| CARVALHO,Webber Tavares de; SOARES JÚNIOR,Manoel Soares; CALIARI,Márcio; SILVA,Flávio Alves da; RIBEIRO,Keyla de Oliveira. |
| Abstract Starch-rich liquid effluent is generated after peeling, cutting and washing of tubers during the fries processing. After sedimentation of this effluent is recovered a wet residual pulp, and after drying is obtained dry residual pulp or simply named in this study residual pulp of potato (RPP). In order to convert the effluent into a material easy to store for long periods (such as the potato starch), which would make it suitable for various applications. The aim of this study was to evaluate the effect of the drying conditions, specifically variables temperature and air flow on the drying time and water activity, pH, titratable acidity, instrumental colour parameters, water absorption index, water solubility index and oil absorption capacity of dry... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Solanum tuberosum L.; Fries processing; Effluent recover; Drying; Byproduct. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000400570 |
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| SANTOS,Mara Núbia Guimarães dos; SILVA,Edson Pablo da; GODOY,Helena Teixeira; SILVA,Flávio Alves da; CELESTINO,Sonia Maria Costa; PINELI,Lívia de Lacerda de Oliveira; DAMIANI,Clarissa. |
| Abstract The aim of this study was to evaluate the effect of freezing and atomization on bioactive compounds in cagaita fruit. The levels of total phenolics, total flavonoids, condensed tannins, vitamin C, β-carotene, the antioxidant potential assessed by DPPH and ABTS, sugar profile, and mineral profile were all evaluated. High levels of total polyphenols (881.95 mg/100 g), total flavonoids (42.93 mg/100 g) and condensed tannins (67.00 mg/100 g) were detected in atomized cagaita pulp. A higher content of vitamin C was found in fresh cagaita pulp (29.75 mg/100 g), compared to frozen pulp, or atomized pulp, which had levels of 24.64 mg/100 g and 20.38 mg/100 g, respectively. Atomized pulp had the highest antioxidant activity as assessed using the ABTS... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Eugenia dysenterica DC; Spray drying; Conservation methods; Bioactive compounds. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000400600 |
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| SILVA,Thays Lorrayne Lavrinha e; SILVA,Edson Pablo da; ASQUIERI,Eduardo Ramirez; VIEIRA,Ellen Caroline Silverio; SILVA,Jéssyca Santos; SILVA,Flávio Alves da; DAMIANI,Clarissa. |
| Abstract The aim of this study was to evaluate the physicochemical changes and the antioxidant potential of caja-manga (Spondias mombin L.) fruit during its physiological development. The cycle comprised a period of 260 days after anthesis (DAA), set when the fruits were yellow-orange colored and easily detached from the pads. The results showed that the fruits had simple sigmoid type of growth pattern, with significant increase in mass, and longitudinal and transverse diameters up to 220 DAA. A decrease in total pectins and an increase in soluble pectins, lower acidity and chlorophyll levels, and masking of carotenoids exposure was observed, leading to color changes and softening in fruit. Significant changes were observed from 200 to 220 DAA, which may... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Spondias Mombin; Bioactive compounds; Fruit physiology; Cerrado fruits. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000300399 |
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| GARCIA,Lismaíra Gonçalves Caixeta; SILVA,Edson Pablo da; SILVA NETO,Carlos de Melo e; VILAS BOAS,Eduardo Valério de Barros; ASQUIERI,Eduardo Ramirez; DAMIANI,Clarissa; SILVA,Flávio Alves da. |
| Abstract The objective of this study was to analyze the effect of different calcium chloride concentrations on the post-harvest conservation of jabuticaba variety Pingo de Mel at different storage temperatures. The fruit were collected 30 days after the anthesis and subjected to immersions in calcium chloride solution at different concentrations (0%, 2%, 4%, and 6%) for 30 minutes at room temperature. Then, the fruit were dried and packed in polypropylene bags and incubated in a chamber at different temperatures (6 °C, 12 °C, and 25 °C). Samples were analyzed at time 0 and every two days, up to 12 days of storage. No effect of different calcium chloride concentrations was observed in the fruit characteristics at different storage temperatures over time.... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Antioxidants; Respiration rate; Vitamin C; Weight loss. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500261 |
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