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5. | | MIRANDA, N. G. M; CABRAL, L. M. C.; MIRANDA, T.; GOMES, F. dos S.; MATTA, V. M. da. Suco de maçã clarificado: efeito do tratamento enzimático associado à microfiltração na qualidade do produto final. In: CONGRESSO BRASILEIRO DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 22., 2010, Salvador. Potencialidades, desafios e inovações. [S.l.]: SBCTA, 2010. 1 CD-ROM. Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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8. | | AGUIAR, I. B.; MIRANDA, N. G. M.; GOMES, F. S.; SANTOS, M. C. S.; FREITAS, D. de G. C.; TONON, R. V.; CABRAL, L. M. C. Physicochemical and sensory properties of apple juice concentrated by reverse osmosis and osmotic evaporation. Innovative Food Science & Emerging Technologies, v. 16, p. 137-142, Oct. 2012. Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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Registros recuperados : 8 | |
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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
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
Data corrente: |
07/12/2022 |
Data da última atualização: |
07/12/2022 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
C - 0 |
Autoria: |
MIRANDA, N. G. M.; GOMES, F. dos S.; CABRAL, L. M. C.; ANTONIASSI, R.; SANTIAGO, M. C. P. de A. |
Afiliação: |
NARA GODINHO MOTTA MIRANDA, UFRJ; FLAVIA DOS SANTOS GOMES, CTAA; LOURDES MARIA CORREA CABRAL, CTAA; ROSEMAR ANTONIASSI, CTAA; MANUELA CRISTINA P DE A SANTIAGO, CTAA. |
Título: |
Influence of the Phenolic Compounds of a Concentrated Tomato Pulp on the Modulation of the Intestinal Microbiota. |
Ano de publicação: |
2022 |
Fonte/Imprenta: |
Journal of Agricultural Science and Food Technology, v. 8, n. 1, p. 7-15, 2022. |
DOI: |
https://doi.org/10.36630/jasft_22003 |
Idioma: |
Inglês |
Notas: |
Research Paper. Poster. |
Conteúdo: |
Tomatoes and their derivatives contain bioactive compounds such as phenolic compounds, carotenoids and vitamins which positively contribute to human health. This study aimed to evaluate the bioaccessibility and biotransformation of phenolic compounds in a tomato pulp using static in vitro model of digestion and an in vitro colonic fermentation. The in vitro digestion of the concentrated tomato pulp (CTP) enhanced total phenolic compounds content, while colonic fermentation decreased the bioaccessibility of phenolic compounds over 72 hours of fermentation. Tomato pulp increased propionic, butyric and valeric acids production compared to control and also ammonium ions production. Lactobacillus and Bifidobacterium remained present after 48 h and, although a significant reduction (p < 0.05) in total coliforms and E. coli counts in the presence of tomato pulp was also observed, Clostridium was the predominant microorganism during colonic fermentation. |
Palavras-Chave: |
Ammonium ions; Bioaccessibility; Colonic fermentation. |
Thesaurus NAL: |
Food technology; Short chain fatty acids. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
Marc: |
LEADER 01814naa a2200253 a 4500 001 2149327 005 2022-12-07 008 2022 bl uuuu u00u1 u #d 024 7 $ahttps://doi.org/10.36630/jasft_22003$2DOI 100 1 $aMIRANDA, N. G. M. 245 $aInfluence of the Phenolic Compounds of a Concentrated Tomato Pulp on the Modulation of the Intestinal Microbiota.$h[electronic resource] 260 $c2022 500 $aResearch Paper. Poster. 520 $aTomatoes and their derivatives contain bioactive compounds such as phenolic compounds, carotenoids and vitamins which positively contribute to human health. This study aimed to evaluate the bioaccessibility and biotransformation of phenolic compounds in a tomato pulp using static in vitro model of digestion and an in vitro colonic fermentation. The in vitro digestion of the concentrated tomato pulp (CTP) enhanced total phenolic compounds content, while colonic fermentation decreased the bioaccessibility of phenolic compounds over 72 hours of fermentation. Tomato pulp increased propionic, butyric and valeric acids production compared to control and also ammonium ions production. Lactobacillus and Bifidobacterium remained present after 48 h and, although a significant reduction (p < 0.05) in total coliforms and E. coli counts in the presence of tomato pulp was also observed, Clostridium was the predominant microorganism during colonic fermentation. 650 $aFood technology 650 $aShort chain fatty acids 653 $aAmmonium ions 653 $aBioaccessibility 653 $aColonic fermentation 700 1 $aGOMES, F. dos S. 700 1 $aCABRAL, L. M. C. 700 1 $aANTONIASSI, R. 700 1 $aSANTIAGO, M. C. P. de A. 773 $tJournal of Agricultural Science and Food Technology$gv. 8, n. 1, p. 7-15, 2022.
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