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| 3. |  | BENDINELLI, W. G.; MARQUES, P. V.; ADAMI, A. C. de O.; SPADOTTO, A. J. Preços do complexo soja na China e nos Estados Unidos. Revista de Política Agrícola, Brasília, DF, ano 25, n. 3, p. 95-107, jul./ago/set. 2016.| Biblioteca(s): Embrapa Unidades Centrais. |
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| 5. | | TUPY, O.; FREITAS, A. R. de; ESTEVES, S. N.; SCHIFFLER, E. A.; VIEIRA, M. C.; ADAMI, A. C. de O. Avaliação da eficiência econômica de sistemas de produção de leite no Estado de São Paulo utilizando fronteira estocástica. In: CONGRESSO BRASILEIRO DE ECONOMIA E SOCIOLOGIA RURAL, 41., 2003, Juiz de Fora. Anais... Juiz de Fora: SOBER, 2003. 12 p.| Biblioteca(s): Embrapa Pecuária Sudeste. |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
20/09/2021 |
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Data da última atualização: |
09/05/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 4 |
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Autoria: |
COSTA, J. R.; MONTEIRO, M. J.; TONON, R. V.; CABRAL, L. M. C.; PASTRANA, L.; PINTADO, M. E. |
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Afiliação: |
JOANA R. COSTA; MARIA JOÃO MONTEIRO; RENATA VALERIANO TONON, CTAA; LOURDES MARIA CORREA CABRAL, CTAA; LORENZO PASTRANA; MANUELA E. PINTADO. |
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Título: |
Fortification of coconut water with microencapsulated grape pomace extract towards a novel electrolyte beverage: biological, sensorial and quality aspects. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Future Foods, v. 4, 100079, 2021. |
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DOI: |
https://doi.org/10.1016/j.fufo.2021.100079 |
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Idioma: |
Inglês |
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Conteúdo: |
A bioactive grape pomace extract (GPE) rich in polyphenols was encapsulated into alginate (GPE-Alg) or chitosan (GPE-CS) microparticles, later incorporated into coconut water. Biological and sensory properties were evaluated. Storage was performed at 4 ˚C followed by quality assessment. Evaluation of coconut water after gastrointestinal digestion on the growth pathogens and probiotic bacteria showed that the fortification with GPE-Alg and GPE-CS decreased the growth rate of pathogens when compared to non-fortified water, while promoted the growth of different bifidobacteria and lactobacilli strains. Sensory analysis allowed to conclude that the incorporation of GPE-Alg and GPE-CS did not promote significant differences in most of evaluated attributes, including aroma and flavor. The storage at 4 ˚C allowed a reduced degradation rate of total phenolics and anthocyanins for GPE-Alg and GPE-CS fortified beverage, with the half-life time of phenolic acids higher for GPE-Alg beverage and the half-life time of anthocyanins higher for GPE-CS fortified water. This study opens the opportunity in the application of food by-products in the development of novel efficient functional foods and beverages. |
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Palavras-Chave: |
By-products; Functional beverage. |
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Thesaurus NAL: |
Food technology. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 01959naa a2200229 a 4500
001 2134587
005 2024-05-09
008 2021 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.fufo.2021.100079$2DOI
100 1 $aCOSTA, J. R.
245 $aFortification of coconut water with microencapsulated grape pomace extract towards a novel electrolyte beverage$bbiological, sensorial and quality aspects.$h[electronic resource]
260 $c2021
520 $aA bioactive grape pomace extract (GPE) rich in polyphenols was encapsulated into alginate (GPE-Alg) or chitosan (GPE-CS) microparticles, later incorporated into coconut water. Biological and sensory properties were evaluated. Storage was performed at 4 ˚C followed by quality assessment. Evaluation of coconut water after gastrointestinal digestion on the growth pathogens and probiotic bacteria showed that the fortification with GPE-Alg and GPE-CS decreased the growth rate of pathogens when compared to non-fortified water, while promoted the growth of different bifidobacteria and lactobacilli strains. Sensory analysis allowed to conclude that the incorporation of GPE-Alg and GPE-CS did not promote significant differences in most of evaluated attributes, including aroma and flavor. The storage at 4 ˚C allowed a reduced degradation rate of total phenolics and anthocyanins for GPE-Alg and GPE-CS fortified beverage, with the half-life time of phenolic acids higher for GPE-Alg beverage and the half-life time of anthocyanins higher for GPE-CS fortified water. This study opens the opportunity in the application of food by-products in the development of novel efficient functional foods and beverages.
650 $aFood technology
653 $aBy-products
653 $aFunctional beverage
700 1 $aMONTEIRO, M. J.
700 1 $aTONON, R. V.
700 1 $aCABRAL, L. M. C.
700 1 $aPASTRANA, L.
700 1 $aPINTADO, M. E.
773 $tFuture Foods$gv. 4, 100079, 2021.
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