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ALTERNATIVES FOR PRESERVATION OF BIOACTIVE COMPOUNDS IN BLUEBERRY PULP: HEAT TREATMENT ASSOCIATED WITH THE ADDITION OF XANTHAN PRUNI
Provedor de dados: 94
Autores: FIORAVANTE,JÚLIA BORIN; SOUZA,VANESSA RODRIGUES DUARTE DE; RODRIGUES,ROSANE DA SILVA; DIAZ,PATRÍCIA DE OLIVEIRA; MOREIRA,ANGELITA DA SILVEIRA.
ABSTRACT  In this study, to increase the preservation of phenolic bioactive compounds and antioxidant activity in blueberry pulp, heat treatment associated with addition of xanthan gum was used. A commercial mixture of blueberries (Powerblue, Climax and Bluegen cultivars) was added with 0.08% (w/w) citric acid and subjected to heat treatment by direct heating until 90 °C in conventional open pan (OP) and by direct application of steam (AS); both with and without the addition of xanthan pruni (OPX and ASX), followed by pulping. Samples of only frozed fruits were considered as control. The five treatments remained under freezing and were evaluated until 90 days of storage for antioxidant activity, phenols, flavonoids and total monomeric anthocyanins. The...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Blueberry; Vaccinium ashei; Fruit pulp; Heat; Fruit technology; Storage.
Ano: 2017
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452017000300902