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Registro Completo |
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Biblioteca(s): |
Embrapa Florestas. |
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Data corrente: |
26/07/2022 |
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Data da última atualização: |
26/07/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
PRESTES, A. A.; HELM, C. V.; ESMERINO, E. A.; SILVA, R.; CRUZ, A. G. da; PRUDENCIO, E. S. |
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Afiliação: |
AMANDA A. PRESTES, Federal University of Santa Catarina; CRISTIANE VIEIRA HELM, CNPF; ERICK A. ESMERINO, Federal Institute of Rio de Janeiro; RAMON SILVA, Federal Institute of Rio de Janeiro; ADRIANO G. DA CRUZ, Federal Institute of Rio de Janeiro; ELANE S. PRUDENCIO, Federal University of Santa Catarina. |
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Título: |
Potential properties of guabiroba (Campomanesia xanthocarpa O. Berg) processing: a native brazilian fruit. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Advances in Food Technology and Nutritional Sciences, v. 8, n. 1, p. 1-13, 2022. |
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Idioma: |
Português |
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Conteúdo: |
Guabiroba (Campomanesia xanthocarpa O. Berg) is a native Brazilian fruit with an important nutritional value and a great economic potential for processing. This fruit is a source of fibers, carbohydrates, potassium, and bioactive compounds, such as polyphenols, carotenoids, and Vitamin C. The phytochemicals of guabiroba are elucidated regarding their high antioxidant activity, which is related to human health benefits when introduced into a dietary routine. In addition, the antioxidant property of this native fruit can act as a natural preservative against oxidative and enzymatic reactions, and microbiological spoilage, extending the shelf-life of food. Thus, the addition of guabiroba in the development of new products, in addition to improving the functionality of the food, can reduce the use of chemical additives. Studies related to encouraging the use of guabiroba in food formulation, as well as the use of emerging technologies in the processing of this native fruit, become the basis of this review that aims to expand the knowledge of this Brazilian fruit and enhance its application in the food industry. |
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Palavras-Chave: |
Emerging technologies; Gavirova; Myrtaceae family; Technological approach. |
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Thesagro: |
Guabiroba. |
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Thesaurus Nal: |
Campomanesia xanthocarpa; New products. |
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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/1144943/1/AFTNS-2022-PotentialPropertiesGuabiroba.pdf
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Marc: |
LEADER 01939naa a2200265 a 4500
001 2144943
005 2022-07-26
008 2022 bl uuuu u00u1 u #d
100 1 $aPRESTES, A. A.
245 $aPotential properties of guabiroba (Campomanesia xanthocarpa O. Berg) processing$ba native brazilian fruit.$h[electronic resource]
260 $c2022
520 $aGuabiroba (Campomanesia xanthocarpa O. Berg) is a native Brazilian fruit with an important nutritional value and a great economic potential for processing. This fruit is a source of fibers, carbohydrates, potassium, and bioactive compounds, such as polyphenols, carotenoids, and Vitamin C. The phytochemicals of guabiroba are elucidated regarding their high antioxidant activity, which is related to human health benefits when introduced into a dietary routine. In addition, the antioxidant property of this native fruit can act as a natural preservative against oxidative and enzymatic reactions, and microbiological spoilage, extending the shelf-life of food. Thus, the addition of guabiroba in the development of new products, in addition to improving the functionality of the food, can reduce the use of chemical additives. Studies related to encouraging the use of guabiroba in food formulation, as well as the use of emerging technologies in the processing of this native fruit, become the basis of this review that aims to expand the knowledge of this Brazilian fruit and enhance its application in the food industry.
650 $aCampomanesia xanthocarpa
650 $aNew products
650 $aGuabiroba
653 $aEmerging technologies
653 $aGavirova
653 $aMyrtaceae family
653 $aTechnological approach
700 1 $aHELM, C. V.
700 1 $aESMERINO, E. A.
700 1 $aSILVA, R.
700 1 $aCRUZ, A. G. da
700 1 $aPRUDENCIO, E. S.
773 $tAdvances in Food Technology and Nutritional Sciences$gv. 8, n. 1, p. 1-13, 2022.
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Registro original: |
Embrapa Florestas (CNPF) |
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| 1. |  | PRESTES, A. A.; HELM, C. V.; ESMERINO, E. A.; SILVA, R.; CRUZ, A. G. da; PRUDENCIO, E. S. Potential properties of guabiroba (Campomanesia xanthocarpa O. Berg) processing: a native brazilian fruit. Advances in Food Technology and Nutritional Sciences, v. 8, n. 1, p. 1-13, 2022.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 5 |
| Biblioteca(s): Embrapa Florestas. |
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| Registros recuperados : 1 | |
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