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Registro Completo |
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Biblioteca(s): |
Embrapa Florestas. |
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Data corrente: |
23/10/2023 |
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Data da última atualização: |
23/10/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
PRESTES, A. A.; SILVEIRA, M. F.; CANELLA, M. H. M.; HELM, C. V.; ANDRADE, D. R. M.; FERREIRA, A. L. A.; AMBONI, R. D. de M. C.; FEDRIGO, I. M. T.; HERNÁNDEZ, E.; PRUDENCIO, E. S. |
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Afiliação: |
AMANDA ALVES PRESTES, UNIVERSIDADE FEDERAL DE SANTA CATARINA; MATHEUS FERMINO SILVEIRA, UNIVERSIDADE FEDERAL DE SANTA CATARINA; MARIA HELENA MACHADO CANELLA, UNIVERSIDADE FEDERAL DE SANTA CATARINA; CRISTIANE VIEIRA HELM, CNPF; DAYANNE REGINA MENDES ANDRADE, UNIVERSIDADE FEDERAL DO PARANÁ; ANA LETÍCIA ANDRADE FERREIRA, UNIVERSIDADE FEDERAL DE SANTA CATARINA; RENATA DIAS DE MELO CASTANHO AMBONI, UNIVERSIDADE FEDERAL DE SANTA CATARINA; ISABELA MAIA TOALDO FEDRIGO, UNIVERSIDADE FEDERAL DE SANTA CATARINA; EDUARD HERNÁNDEZ, UNIVERSITAT POLITÉCNICA DE CATALUNYA BARCELONATECH; ELANE SCHWINDEN PRUDENCIO, UNIVERSIDADE FEDERAL DE SANTA CATARINA. |
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Título: |
Whey block freeze concentration aiming a functional fermented lactic beverage with the addition of probiotic and guabiroba pulp (Campomanesia xanthocarpa O. Berg), a native Brazilian fruit. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
Food Science and Technology, v. 43, e26923, p. 1-9, 2023. |
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DOI: |
https://doi.org/10.5327/fst.26923 |
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Idioma: |
Português |
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Conteúdo: |
Abstract. The scientific importance involved in this study was the use of whey, a co-product of the cheese industry, and its performance during the freeze concentration process. Moreover, the best-concentrated whey from the freeze concentration process, about the total solids, proteins, and mineral contents, was used to prepare two functional fermented lactic beverages. Therefore, whey was subjected to the freeze concentration in blocks with gravitational thawing. Process performance indicated better yields and efficiency for the second stage of freeze concentration. Concentrated whey 2 was used to prepare two fermented lactic beverages added with probiotics: one without adding guabiroba pulp (control) and a beverage incorporated with 10% guabiroba pulp. Containing guabiroba pulp was not enough to modify the total solids, proteins, and mineral contents. However, it decreased pH values, changed the color to an orange hue, and decreased luminosity. The fermented lactic beverage added with probiotic and 10% guabiroba pulp showed 1.61× more phenolic compounds and an increase of 164% for each evaluated carotenoid content compared with the control beverage. |
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Palavras-Chave: |
Alimento funcional; Concentration; Functional beverage; Probióticos. |
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Thesagro: |
Guabiroba; Produto Florestal. |
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Thesaurus Nal: |
Bioactive compounds; Cheese whey. |
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Categoria do assunto: |
K Ciência Florestal e Produtos de Origem Vegetal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1157416/1/FoodScienceTechnology-2023-FunctionalFermentedLacticBeverageProbioticCampomanesiaXanthocarpa.pdf
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Marc: |
LEADER 02273naa a2200337 a 4500
001 2157416
005 2023-10-23
008 2023 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.5327/fst.26923$2DOI
100 1 $aPRESTES, A. A.
245 $aWhey block freeze concentration aiming a functional fermented lactic beverage with the addition of probiotic and guabiroba pulp (Campomanesia xanthocarpa O. Berg), a native Brazilian fruit.$h[electronic resource]
260 $c2023
520 $aAbstract. The scientific importance involved in this study was the use of whey, a co-product of the cheese industry, and its performance during the freeze concentration process. Moreover, the best-concentrated whey from the freeze concentration process, about the total solids, proteins, and mineral contents, was used to prepare two functional fermented lactic beverages. Therefore, whey was subjected to the freeze concentration in blocks with gravitational thawing. Process performance indicated better yields and efficiency for the second stage of freeze concentration. Concentrated whey 2 was used to prepare two fermented lactic beverages added with probiotics: one without adding guabiroba pulp (control) and a beverage incorporated with 10% guabiroba pulp. Containing guabiroba pulp was not enough to modify the total solids, proteins, and mineral contents. However, it decreased pH values, changed the color to an orange hue, and decreased luminosity. The fermented lactic beverage added with probiotic and 10% guabiroba pulp showed 1.61× more phenolic compounds and an increase of 164% for each evaluated carotenoid content compared with the control beverage.
650 $aBioactive compounds
650 $aCheese whey
650 $aGuabiroba
650 $aProduto Florestal
653 $aAlimento funcional
653 $aConcentration
653 $aFunctional beverage
653 $aProbióticos
700 1 $aSILVEIRA, M. F.
700 1 $aCANELLA, M. H. M.
700 1 $aHELM, C. V.
700 1 $aANDRADE, D. R. M.
700 1 $aFERREIRA, A. L. A.
700 1 $aAMBONI, R. D. de M. C.
700 1 $aFEDRIGO, I. M. T.
700 1 $aHERNÁNDEZ, E.
700 1 $aPRUDENCIO, E. S.
773 $tFood Science and Technology$gv. 43, e26923, p. 1-9, 2023.
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Registro original: |
Embrapa Florestas (CNPF) |
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| Registros recuperados : 4 | |
| 3. |  | COLHO, E. M.; HAAS, I. C. da S.; AZEVEDO, L. C. de; BASTOS, D. C.; FEDRIGO, I. M. T.; LIMA, M. dos S; AMBONI, R. D. de M. C. Multivariate chemometric analysis for the evaluation of 22 citrus fruits growing in Brazil's semi-arid region. Journal of Food Composition and Analysis, v. 101, 103964, 2021.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 1 |
| Biblioteca(s): Embrapa Semiárido. |
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| 4. | | PRESTES, A. A.; SILVEIRA, M. F.; CANELLA, M. H. M.; HELM, C. V.; ANDRADE, D. R. M.; FERREIRA, A. L. A.; AMBONI, R. D. de M. C.; FEDRIGO, I. M. T.; HERNÁNDEZ, E.; PRUDENCIO, E. S. Whey block freeze concentration aiming a functional fermented lactic beverage with the addition of probiotic and guabiroba pulp (Campomanesia xanthocarpa O. Berg), a native Brazilian fruit. Food Science and Technology, v. 43, e26923, p. 1-9, 2023.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 1 |
| Biblioteca(s): Embrapa Florestas. |
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| Registros recuperados : 4 | |
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