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| Registros recuperados : 115 | |
| 4. |  | BRILHANTE, N, S.; FARIA-MACHADO, A. F. de; ANTONIASSI, R.; GAMA, P. E.; BIZZO, H. R. Monitoring the Profile of Volatile Compounds During the Storage of Extra Virgin Olive Oils Produced in Brazil from the Koroneiki Variety Using the HS-SPME Technique. Food analytical methods, v. 15, n. 6, p. 1508-1520, 2022.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 12. | | PIRES, J. M. F.; BACK, G. R.; FARIA-MACHADO, A. F.; BIZZO, H. R.; ANTONIASSI, R.; LAVIOLA, B. Conteúdo de éster de forbol vs. produção de grãos de pinhão-manso. In: CONGRESSO DA REDE BRASILEIRA DE TECNOLOGIA DE BIODIESEL, 5.; CONGRESSO BRASILEIRO DE PLANTAS OLEAGINOSAS, ÓLEOS, GORDURAS E BIODIESEL, 8., 2012, Salvador. Biodiesel, inovação e desenvolvimento regional: anais, trabalhos científicos. Lavras: UFLA, 2012. v. 2, p. 803-804.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 13. | | PIRES, J. M. F.; BACK, G. R.; MACHADO, A. F. de F.; BIZZO, H. R.; ANTONIASSI, R.; LAVIOLA, B. G. Conteúdo de éster de forbol vs. produção de grãos de pinhão-manso. In: CONGRESSO DA REDE BRASILEIRA DE TECNOLOGIA DE BIODIESEL, 5.; CONGRESSO BRASILEIRO DE PLANTAS OLEAGINOSAS, ÓLEOS, GORDURAS E BIODIESEL, 8., 2012, Salvador. Biodiesel, inovação e desenvolvimento regional: anais, trabalhos científicos. Lavras: UFLA, 2012. v. 2 p. 803-804.| Biblioteca(s): Embrapa Agroenergia. |
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| 14. | | MACHADO, A. F. de F.; SANTOS, M. C. da S.; ANTONIASSI, R.; JORGE, R. O.; BIZZO, H. R. Analysis of volatile compounds from Brazilian virgin olive oils. In: SIMPÓSIO CIENTÍFICO-TÉCNICO EXPOLIVA, 18., 2017, Jaén, España. [Anais...]: Comunicaciones Científicas. Espanha, 2017. 4 p.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 17. | | WILHELM, A. E.; ANTONIASSI, R.; FARIA-MACHADO, A. F.; BIZZO, H. R.; REIS, S. L. R.; CENCI, S. A. Diferentes taxas de alimentação de prensa do tipo expeller na eficiência de extração e na qualidade do óleo de semente de maracujá. Ciência Rural, Santa Maria, v. 44, n. 7, p. 1312-1318, jul. 2014. Different screw press feed rates on extraction efficiency and quality of passion fruit seed oil.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 18. | | SANTOS, L. D. F.; SIQUEIRA, C. H. de; BARROS, N. F. de; FERREIRA, F. A.; MACHADO, A. F. L. Crescimento e concentração de nutrientes na parte aérea de eucalipto sob efeito da deriva do glyphosate. Cerne, Lavras, v. 13, n. 4, p. 347-352, out./dez. 2007.| Biblioteca(s): Embrapa Florestas. |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos; Embrapa Trigo. |
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Data corrente: |
27/07/2022 |
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Data da última atualização: |
03/08/2022 |
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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: |
ESTEVES, T. C. F.; CALADO, V.; FARAH, A.; FARIA-MACHADO, A. F. de; GODOY, R. L. DE O.; SANTIAGO, M. C. P. de A.; PACHECO, S.; DELIZA, R.; CARRÃO-PANIZZI, M. C.; FELBERG, I. |
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Afiliação: |
THIANA CLAUDIA FREIRE ESTEVES, UFRJ; VERONICA CALADO, UFRJ; ADRIANA FARAH, UFRJ; ADELIA FERREIRA DE FARIA MACHADO, CTAA; RONOEL LUIZ DE OLIVEIRA GODOY, CTAA; MANUELA CRISTINA P DE A SANTIAGO, CTAA; SIDNEY PACHECO, CTAA; ROSIRES DELIZA, CTAA; MERCEDES CONCORDIA CARRAO PANIZZI, CNPT; ILANA FELBERG, CTAA. |
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Título: |
Impact of Thermal Processing Parameters During Black Soymilk Extraction and Pasteurization on Key Bioactive Compounds and Antioxidant Capacity. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Journal of Food and Nutrition Research, v. 10, n. 7, p. 503-510, 2022. |
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DOI: |
10.12691/jfnr-10-7-9 |
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Idioma: |
Inglês |
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Conteúdo: |
Abstract: Heat treatments applied to soymilk during extraction and pasteurization may affect, among other aspects, the content of bioactive compounds. In this study, we identified favorable processing conditions during black soymilk production (extraction and pasteurization) to preserve key bioactive compounds and the antioxidant capacity (AC) of the black soybean. Temperature (80-98°C) and time (5-15min), conditions for black soymilk extraction from (unpeeled) milled beans followed a 22 factorial design. Anthocyanins and isoflavones were analyzed by HPLC-PDA-reverse phase system. AC was measured by ORAC and DPPH assays. Results were treated by ANOVA and Fisher test at p ≤ 0.05. Soymilk samples were treated by batch pasteurization (98°C for 10 and 5min, respectively) and ultra-high-temperature (UHT) (134°C for 6 sec). The best pasteurization parameters for high flavonoid contents and AC were chosen for the preparation of a chocolate-soymilk-beverage which was tested for sensory acceptability. Changes in temperature and time affected significantly the content of anthocyanins and AC. The best soymilk extraction and pasteurization conditions for anthocyanin and AC preservation were 80°C for 5min and 98°C for 5min, respectively, with 80% anthocyanins, 100% isoflavones, and 100% AC recovery compared to non-pasteurized control. The developed functional black soymilk beverage presented similar acceptance to a commercial organic yellow soy-based beverage. |
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Palavras-Chave: |
Black soybean; Capacidade antioxidante; Compostos bioativos; Glycine max Merril; Isoflavona; Parâmetros de processamento térmico; Soja preta. |
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Thesagro: |
Antocianina; Flavonóide; Pasteurização. |
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Thesaurus NAL: |
Anthocyanins; Flavonoids; Isoflavones; Pasteurization. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
|
Marc: |
LEADER 02731naa a2200409 a 4500
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024 7 $a10.12691/jfnr-10-7-9$2DOI
100 1 $aESTEVES, T. C. F.
245 $aImpact of Thermal Processing Parameters During Black Soymilk Extraction and Pasteurization on Key Bioactive Compounds and Antioxidant Capacity.$h[electronic resource]
260 $c2022
520 $aAbstract: Heat treatments applied to soymilk during extraction and pasteurization may affect, among other aspects, the content of bioactive compounds. In this study, we identified favorable processing conditions during black soymilk production (extraction and pasteurization) to preserve key bioactive compounds and the antioxidant capacity (AC) of the black soybean. Temperature (80-98°C) and time (5-15min), conditions for black soymilk extraction from (unpeeled) milled beans followed a 22 factorial design. Anthocyanins and isoflavones were analyzed by HPLC-PDA-reverse phase system. AC was measured by ORAC and DPPH assays. Results were treated by ANOVA and Fisher test at p ≤ 0.05. Soymilk samples were treated by batch pasteurization (98°C for 10 and 5min, respectively) and ultra-high-temperature (UHT) (134°C for 6 sec). The best pasteurization parameters for high flavonoid contents and AC were chosen for the preparation of a chocolate-soymilk-beverage which was tested for sensory acceptability. Changes in temperature and time affected significantly the content of anthocyanins and AC. The best soymilk extraction and pasteurization conditions for anthocyanin and AC preservation were 80°C for 5min and 98°C for 5min, respectively, with 80% anthocyanins, 100% isoflavones, and 100% AC recovery compared to non-pasteurized control. The developed functional black soymilk beverage presented similar acceptance to a commercial organic yellow soy-based beverage.
650 $aAnthocyanins
650 $aFlavonoids
650 $aIsoflavones
650 $aPasteurization
650 $aAntocianina
650 $aFlavonóide
650 $aPasteurização
653 $aBlack soybean
653 $aCapacidade antioxidante
653 $aCompostos bioativos
653 $aGlycine max Merril
653 $aIsoflavona
653 $aParâmetros de processamento térmico
653 $aSoja preta
700 1 $aCALADO, V.
700 1 $aFARAH, A.
700 1 $aFARIA-MACHADO, A. F. de
700 1 $aGODOY, R. L. DE O.
700 1 $aSANTIAGO, M. C. P. de A.
700 1 $aPACHECO, S.
700 1 $aDELIZA, R.
700 1 $aCARRÃO-PANIZZI, M. C.
700 1 $aFELBERG, I.
773 $tJournal of Food and Nutrition Research$gv. 10, n. 7, p. 503-510, 2022.
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Embrapa Trigo (CNPT) |
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