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ALTERNATIVES FOR PRESERVATION OF BIOACTIVE COMPOUNDS IN BLUEBERRY PULP: HEAT TREATMENT ASSOCIATED WITH THE ADDITION OF XANTHAN PRUNI Rev. Bras. Frutic.
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
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BIOACTIVE COMPOUNDS IN CONVENTIONAL AND NO ADDED SUGARS RED STRAWBERRY GUAVA (Psidium cattleianum Sabine) JELLIES Rev. Bras. Frutic.
REISSIG,GABRIELA NIEMEYER; VERGARA,LISIANE PINTANELA; FRANZON,RODRIGO CEZAR; RODRIGUES,ROSANE DA SILVA; CHIM,JOSIANE FREITAS.
ABSTRACT This study aimed to prepare jellies of conventional type of red strawberry guava (with added sucrose) and no added sugar and evaluate the physical and chemical composition and content of bioactive compounds in them. Four jellies formulations were prepared: conventional with addition of sucrose (F1), aspartame (F2), saccharin and cyclamate (F3), acesulfame and sucralose (F4). Physicochemical analysis of pH were carried out, as well as analysis of titratable acidity, total soluble solids, ashes, proteins, lipids, moisture, carbohydrates, calories, lightness, color tone, total phenols, anthocyanins, carotenoids, ascorbic acid and antioxidant activity, by the capture of DPPH and ABTS radicals. Conventional and no added sugars jellies did not differ...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Native fruits; Processing; Phytochemicals; Special purpose foods.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452016000300901
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