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Registro Completo |
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Biblioteca(s): |
Embrapa Semiárido. |
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Data corrente: |
08/09/2022 |
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Data da última atualização: |
08/09/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
DUTRA, M. DA C. P.; VIANA, A. C.; PEREIRA, G. E.; NASSUR, R. de C. M. R.; LIMA, M. S. |
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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. |
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Título: |
Whole, concentrated and reconstituted grape juice: impact of processes on phenolic composition, foxy aromas, organic acids, sugars and antioxidant capacity. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Food Chemistry, v. 343, 128399, 2021. |
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DOI: |
https://doi.org/10.1016/j.foodchem.2020.128399 |
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Idioma: |
Inglês |
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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. |
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Palavras-Chave: |
Bebidas funcionais; Composição dos alimentos; Compostos bioativos; Functional beverages; Processamento de comida; Suco de uva. |
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Thesagro: |
Uva. |
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Thesaurus Nal: |
Bioactive compounds; Food composition; Food processing; Grape juice. |
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Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1146262/1/Whole-concentrated-and-reconstituted-grape-juice-2021.pdf
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Marc: |
LEADER 02164naa a2200313 a 4500
001 2146262
005 2022-09-08
008 2021 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.foodchem.2020.128399$2DOI
100 1 $aDUTRA, M. DA C. P.
245 $aWhole, concentrated and reconstituted grape juice$bimpact of processes on phenolic composition, foxy aromas, organic acids, sugars and antioxidant capacity.$h[electronic resource]
260 $c2021
520 $aThe 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.
650 $aBioactive compounds
650 $aFood composition
650 $aFood processing
650 $aGrape juice
650 $aUva
653 $aBebidas funcionais
653 $aComposição dos alimentos
653 $aCompostos bioativos
653 $aFunctional beverages
653 $aProcessamento de comida
653 $aSuco de uva
700 1 $aVIANA, A. C.
700 1 $aPEREIRA, G. E.
700 1 $aNASSUR, R. de C. M. R.
700 1 $aLIMA, M. S.
773 $tFood Chemistry$gv. 343, 128399, 2021.
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Embrapa Semiárido (CPATSA) |
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| 1. |  | DUTRA, M. DA C. P.; VIANA, A. C.; PEREIRA, G. E.; NASSUR, R. de C. M. R.; LIMA, M. S. Whole, concentrated and reconstituted grape juice: impact of processes on phenolic composition, foxy aromas, organic acids, sugars and antioxidant capacity. Food Chemistry, v. 343, 128399, 2021.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 1 |
| Biblioteca(s): Embrapa Semiárido. |
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