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| Registros recuperados : 4 | |
| Registros recuperados : 4 | |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Meio Ambiente. Para informações adicionais entre em contato com cnpma.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Meio Ambiente. |
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Data corrente: |
12/01/2023 |
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Data da última atualização: |
10/02/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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Autoria: |
SILVA, G de S.; CASTRO, C. D. P. da C.; BORGES, G da S. C.; FREITAS, S. T. de; AIDAR, S. de T.; BIASOTO, A. C. T.; RYBKA, A. C. P.; CARDARELLI, H. R. |
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Afiliação: |
GRACIETE DE SOUZA SILVA, UNIVERSIDADE FEDERAL DA PARAÍBA; CLIVIA DANUBIA PINHO DA C CASTRO, CPATSA; GRACIELE DA SILVA CAMPELO BORGES, UNIVERSIDADE FEDERAL DA PELOTAS; SERGIO TONETTO DE FREITAS, CPATSA; SAULO DE TARSO AIDAR, CPATSA; ALINE TELLES BIASOTO MARQUES, CNPMA; ANA CECILIA POLONI RYBKA, CPATSA; HAÍSSA ROBERTA CARDARELLI, UNIVERSIDADE FEDERAL DA PARAÍBA. |
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Título: |
Physicochemical and functional properties of new sports drink with ricotta cheese whey and a brazilian passion fruit variety. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Journal of Food Science and Technology, v. 60, n. 2, p. 538-548, 2023. |
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ISSN: |
0975-8402 |
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DOI: |
https://doi.org/10.1007/s13197-022-05636-5 |
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Idioma: |
Inglês |
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Conteúdo: |
aBSTRACT: The present study investigated the bioaccessibility of minerals, bioactive compounds, and sensory acceptance of isotonic beverages formulated with Ricotta cheese whey (RCW) and passion fruit cv. BRS Sertão Forte. Three formulations were developed: I1 with 50% RCW and 5% passion fruit pulp, I2 with 50% RCW and 8.5% pulp, and I3 with 30% RCW and 12% pulp. I3 showed higher ascorbic acid content and antioxidant activity, exhibited the highest scores in the consumer test, and maintained its physicochemical stability and microbiological safety during the storage at 7 °C for 56 days. (?)-Epicatechin gallate, (?)-epigallocatechin gallate, and cis-resveratrol were the main phenolic compounds quantified in the isotonic beverages. I1 and I3 exhibited high bioaccessibility of the minerals K, Na, and Mg (37?70%) compared to I2, which showed bioaccessibility between 31 and 40%. The beverages developed are innovative alternatives for the market of supplements for athletes, combining the use of a dairy industry by-product and a new variety of passion fruit to date little-explored economically. |
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Thesagro: |
Bebida não Alcoólica; Maracujá; Ricota; Soro de Leite; Suplemento Energético. |
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Thesaurus NAL: |
Bioactive compounds; Cheese whey; In vitro digestion; Passion fruits; Physicochemical properties; Sensory evaluation; Sports drinks. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02274naa a2200373 a 4500
001 2150906
005 2023-02-10
008 2022 bl uuuu u00u1 u #d
022 $a0975-8402
024 7 $ahttps://doi.org/10.1007/s13197-022-05636-5$2DOI
100 1 $aSILVA, G de S.
245 $aPhysicochemical and functional properties of new sports drink with ricotta cheese whey and a brazilian passion fruit variety.$h[electronic resource]
260 $c2022
520 $aaBSTRACT: The present study investigated the bioaccessibility of minerals, bioactive compounds, and sensory acceptance of isotonic beverages formulated with Ricotta cheese whey (RCW) and passion fruit cv. BRS Sertão Forte. Three formulations were developed: I1 with 50% RCW and 5% passion fruit pulp, I2 with 50% RCW and 8.5% pulp, and I3 with 30% RCW and 12% pulp. I3 showed higher ascorbic acid content and antioxidant activity, exhibited the highest scores in the consumer test, and maintained its physicochemical stability and microbiological safety during the storage at 7 °C for 56 days. (?)-Epicatechin gallate, (?)-epigallocatechin gallate, and cis-resveratrol were the main phenolic compounds quantified in the isotonic beverages. I1 and I3 exhibited high bioaccessibility of the minerals K, Na, and Mg (37?70%) compared to I2, which showed bioaccessibility between 31 and 40%. The beverages developed are innovative alternatives for the market of supplements for athletes, combining the use of a dairy industry by-product and a new variety of passion fruit to date little-explored economically.
650 $aBioactive compounds
650 $aCheese whey
650 $aIn vitro digestion
650 $aPassion fruits
650 $aPhysicochemical properties
650 $aSensory evaluation
650 $aSports drinks
650 $aBebida não Alcoólica
650 $aMaracujá
650 $aRicota
650 $aSoro de Leite
650 $aSuplemento Energético
700 1 $aCASTRO, C. D. P. da C.
700 1 $aBORGES, G da S. C.
700 1 $aFREITAS, S. T. de
700 1 $aAIDAR, S. de T.
700 1 $aBIASOTO, A. C. T.
700 1 $aRYBKA, A. C. P.
700 1 $aCARDARELLI, H. R.
773 $tJournal of Food Science and Technology$gv. 60, n. 2, p. 538-548, 2023.
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