Data/hora: 18/06/2024 00:04:07

Biblioteca(s): | Embrapa Semiárido.
Data corrente: | 08/09/2022
Data da última atualização: | 08/09/2022
Autoria: | DUTRA, M. DA C. P.; VIANA, A. C.; PEREIRA, G. E.; NASSUR, R. de C. M. R.; LIMA, M. S.
Afiliação: | MARIA DA CONCEIÇÃO PRUDÊNCIO DUTRA, Instituto Federal do Sertão Pernambucano, Campus Petrolina, Departamento de Tecnologia em Alimentos, Jardim São Paulo – CEP 56314-520, Petrolina, PE, Brazil; ARÃO CARDOSO VIANA, Instituto Federal do Sertão Pernambucano, Campus Petrolina, Departamento de Tecnologia em Alimentos, Jardim São Paulo – CEP 56314-520, Petrolina, PE, Brazil; GIULIANO ELIAS PEREIRA, CNPUV; RITA DE CÁSSIA MIRELA RESENDE NASSUR, Instituto Federal do Sertão Pernambucano, Campus Ouricuri, Departamento de Agroindústria, Estrada do Tamboril s/n, Vila Quixadá CEP 56200-000, Ouricuri, PE, Brazil; MARCOS dos SANTOS LIMA, Instituto Federal do Sertão Pernambucano, Campus Petrolina, Departamento de Tecnologia em Alimentos, Jardim São Paulo – CEP 56314-520, Petrolina, PE, Brazil.
Título: | Whole, concentrated and reconstituted grape juice: impact of processes on phenolic composition, foxy aromas, organic acids, sugars and antioxidant capacity.
Ano de publicação: | 2021
Fonte/Imprenta: | Food Chemistry, v. 343, 128399, 2021.
DOI: | https://doi.org/10.1016/j.foodchem.2020.128399
Idioma: | Inglês
Conteúdo: | The concentration and reconstitution processes of grape juices can result in losing compounds associated with beverage quality. In this context, three tanks containing 50,000 L of grape juice were individually concentrated up to 68 °Brix using a triple vacuum concentrator. The concentrated juice was reconstituted up to the original °Brix of the whole juice (18.4). Phenolic compounds, sugars and organic acids were quantified by high-performance- liquid-chromatography. ?Foxy? aromatic compounds were also quantified by gas-chromatography/ mass-spectrometry. The concentration and reconstitution process resulted in significant losses (Tukey test, p < 0.01) of trans-caftaric acid, decreasing from 397.08 to 159.14 mg/L, chlorogenic-acid from 34.97 to 8.44 mg/L, aromatic furaneol compound from 9.06 to 1.93 mg/L, as well as total losses for gallic-acid, caffeicacid, p-coumaric-acid, syringic-acid, hesperidin, pelargonidin-3-glucoside and epicatechin compounds. The concentration and reconstitution of grape juice preserved the antioxidant capacity and most of the quantified compounds, with the reconstituted juice having good nutritional quality.
Palavras-Chave: | Bebidas funcionais; Composição dos alimentos; Compostos bioativos; Functional beverages; Processamento de comida; Suco de uva.
Thesagro: | Uva.
Thesaurus Nal: | Bioactive compounds; Food composition; Food processing; Grape juice.
Categoria do assunto: | F Plantas e Produtos de Origem Vegetal
URL: | http://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1146262/1/Whole-concentrated-and-reconstituted-grape-juice-2021.pdf
Registro original: | Embrapa Semiárido (CPATSA)
Exemplares: | CPATSA - (60006-1) - UPC - AP - DD -  -  -  - DIS