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Registro Completo |
Biblioteca(s): |
Embrapa Agroindústria de Alimentos; Embrapa Amazônia Oriental. |
Data corrente: |
16/10/2014 |
Data da última atualização: |
19/10/2022 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
MATTIETTO, R. A.; GOMES, F. S.; MATTA, V. M. |
Afiliação: |
RAFAELLA DE ANDRADE MATTIETTO, CPATU; FLAVIA DOS SANTOS GOMES, CTAA; VIRGINIA MARTINS DA MATTA, CTAA. |
Título: |
Effect of açaí pasteurization conditions on its antioxidant activity. |
Ano de publicação: |
2014 |
Fonte/Imprenta: |
Acta Horticulturae, v. 1040, p. 179-185, 2014. |
Idioma: |
Inglês |
Conteúdo: |
The açaí tree has been considered as the most important palm of the North Region of Brazil, as its fruit pulp consumption has largely increased in the last years being commercialized all over the world mainly due to its composition in bioactive compounds and potentiality as a functional product. In this work, the effect of the thermal process conditions on the antioxidant capacity of the açaí pulp was evaluated. The açaí fruit, obtained from natural populations of Abaetetuba, Pará, Brazil, was extracted in a mechanical açaí depulper, with water addition. The total solids content of the obtained pulp was 13%. The pasteurization was conducted in a continuous small scale system and the tested conditions followed a composed rotational experimental plan, which had temperature and time as independent factors and the antioxidant activity as the main response. Results showed that none of the two factors or their interactions was significant at 95% probability, which means that the antioxidant activity is not significantly affected with time or temperature on proposed levels. The tendency plot suggests that the antioxidant activity tends to increase, preferentially, when lower temperatures and higher residence times are applied or with high temperatures with very little residence times. The Tukey test (p0.05) showed that there was not a significant difference among most of the tested conditions, the control sample being equal to the pasteurized samples except for those obtained at 75°C/65 s, 90°C/65 s and 82.5°C/ 50 s. It is possible to say that there is a range of time and temperature pasteurization conditions that permit to preserve the quality of the açaí pulp. MenosThe açaí tree has been considered as the most important palm of the North Region of Brazil, as its fruit pulp consumption has largely increased in the last years being commercialized all over the world mainly due to its composition in bioactive compounds and potentiality as a functional product. In this work, the effect of the thermal process conditions on the antioxidant capacity of the açaí pulp was evaluated. The açaí fruit, obtained from natural populations of Abaetetuba, Pará, Brazil, was extracted in a mechanical açaí depulper, with water addition. The total solids content of the obtained pulp was 13%. The pasteurization was conducted in a continuous small scale system and the tested conditions followed a composed rotational experimental plan, which had temperature and time as independent factors and the antioxidant activity as the main response. Results showed that none of the two factors or their interactions was significant at 95% probability, which means that the antioxidant activity is not significantly affected with time or temperature on proposed levels. The tendency plot suggests that the antioxidant activity tends to increase, preferentially, when lower temperatures and higher residence times are applied or with high temperatures with very little residence times. The Tukey test (p0.05) showed that there was not a significant difference among most of the tested conditions, the control sample being equal to the pasteurized samples except for those obtain... Mostrar Tudo |
Palavras-Chave: |
Atividade antioxidante; Qualidade da polpa. |
Thesagro: |
Açaí; Euterpe Oleracea; Pasteurização; Tratamento Térmico. |
Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
Marc: |
LEADER 02305naa a2200217 a 4500 001 1997420 005 2022-10-19 008 2014 bl uuuu u00u1 u #d 100 1 $aMATTIETTO, R. A. 245 $aEffect of açaí pasteurization conditions on its antioxidant activity. 260 $c2014 520 $aThe açaí tree has been considered as the most important palm of the North Region of Brazil, as its fruit pulp consumption has largely increased in the last years being commercialized all over the world mainly due to its composition in bioactive compounds and potentiality as a functional product. In this work, the effect of the thermal process conditions on the antioxidant capacity of the açaí pulp was evaluated. The açaí fruit, obtained from natural populations of Abaetetuba, Pará, Brazil, was extracted in a mechanical açaí depulper, with water addition. The total solids content of the obtained pulp was 13%. The pasteurization was conducted in a continuous small scale system and the tested conditions followed a composed rotational experimental plan, which had temperature and time as independent factors and the antioxidant activity as the main response. Results showed that none of the two factors or their interactions was significant at 95% probability, which means that the antioxidant activity is not significantly affected with time or temperature on proposed levels. The tendency plot suggests that the antioxidant activity tends to increase, preferentially, when lower temperatures and higher residence times are applied or with high temperatures with very little residence times. The Tukey test (p0.05) showed that there was not a significant difference among most of the tested conditions, the control sample being equal to the pasteurized samples except for those obtained at 75°C/65 s, 90°C/65 s and 82.5°C/ 50 s. It is possible to say that there is a range of time and temperature pasteurization conditions that permit to preserve the quality of the açaí pulp. 650 $aAçaí 650 $aEuterpe Oleracea 650 $aPasteurização 650 $aTratamento Térmico 653 $aAtividade antioxidante 653 $aQualidade da polpa 700 1 $aGOMES, F. S. 700 1 $aMATTA, V. M. 773 $tActa Horticulturae$gv. 1040, p. 179-185, 2014.
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Registro original: |
Embrapa Amazônia Oriental (CPATU) |
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Biblioteca(s): |
Embrapa Agroindústria Tropical; Embrapa Semiárido. |
Data corrente: |
28/02/2013 |
Data da última atualização: |
23/05/2022 |
Tipo da produção científica: |
Autoria/Organização/Edição de Livros |
Autoria: |
CASTRO, A. C. R. de; TERAO, D.; CARVALHO, A. C. P. P. de; LOGES, V. (ed.). |
Afiliação: |
ANA CECILIA RIBEIRO DE CASTRO, CNPAT; DANIEL TERAO, CPATSA; ANA CRISTINA PORTUGAL P DE CARVALHO, CNPAT; VIVIAN LOGES, UFPE. |
Título: |
Antúrio. |
Ano de publicação: |
2012 |
Fonte/Imprenta: |
Fortaleza: Embrapa Agroindústria Tropical, 2012. |
Páginas: |
163 p. |
Idioma: |
Português |
Conteúdo: |
Aspectos do cultivo de antúrio desde o melhoramento até a comercialização do produto, e procura apresentar informações técnicas importantes para a produção de flor de corte, de maneira simples e economicamente viável, procurando contribuir para o aprimoramento desse importante agronegócio. |
Palavras-Chave: |
Cultivo; Flor de corte; Flower; Market. |
Thesagro: |
Anthurium Andraeanum; Antúrio; Comercialização; Melhoramento; Planta ornamental; Pós-Colheita; Produção; Sistema de cultivo. |
Thesaurus NAL: |
Flowers; ornamental plants. |
Categoria do assunto: |
-- E Economia e Indústria Agrícola F Plantas e Produtos de Origem Vegetal |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/77696/1/CLV12024.pdf
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Marc: |
LEADER 01092nam a2200325 a 4500 001 1951782 005 2022-05-23 008 2012 bl uuuu 00u1 u #d 100 1 $aCASTRO, A. C. R. de 245 $aAntúrio. 260 $aFortaleza: Embrapa Agroindústria Tropical$c2012 300 $a163 p. 520 $aAspectos do cultivo de antúrio desde o melhoramento até a comercialização do produto, e procura apresentar informações técnicas importantes para a produção de flor de corte, de maneira simples e economicamente viável, procurando contribuir para o aprimoramento desse importante agronegócio. 650 $aFlowers 650 $aornamental plants 650 $aAnthurium Andraeanum 650 $aAntúrio 650 $aComercialização 650 $aMelhoramento 650 $aPlanta ornamental 650 $aPós-Colheita 650 $aProdução 650 $aSistema de cultivo 653 $aCultivo 653 $aFlor de corte 653 $aFlower 653 $aMarket 700 1 $aTERAO, D. 700 1 $aCARVALHO, A. C. P. P. de 700 1 $aLOGES, V.
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