Data/hora: 13/06/2024 18:59:05

Biblioteca(s): 	Embrapa Agrossilvipastoril.	
Data corrente: 	14/02/2020	
Data da última atualização: 	14/02/2020	
Autoria: 	GONÇALVES, F. M.; FIDALSKI, M.; BOTELHO, S. de C. C.; AGOSTINI, J. da S.	
Afiliação: 	FLÁVIA MARIA GONÇALVES, UFMT, Sinop-MT; MARIA FIDALSKI, UFMT, Sinop-MT; SILVIA DE CARVALHO CAMPOS BOTELHO, CPAMT; JULIANA DA SILVA AGOSTINI, IFMT, Sinop-MT.	
Título: 	Characterization of acerola byproduct flour during storage in different packaging.	
Ano de publicação: 	2019	
Fonte/Imprenta: 	In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS, 13., 2019, Campinas, SP. O futuro dos alimentos: Anais... Campinas, SP: Galoá, 2019.	
Idioma: 	Inglês	
Notas: 	Resumo 112414.	
Conteúdo: 	Considering the nutritional richness, the presence of bioactive compounds and the potential for the processing and utilization of acerola by-products, the objective was to evaluate the physico-chemical transformations that occur during the storage of a flour obtained from the industrial byproduct of acerola in different types of packaging.The flour was produced by drying the by-product in an oven with air circulation at 65 ° C, crushed, sieved (16 mesh) and stored for up to 180 days in the following packages: vacuum bag (VAC), ethylene polytetraphthalate PET), polystyrene (PLT) pots and polypropylene (PP) pots and analyzed every 45 days.The parameters of pH, moisture, water activity (Aqualab), acidity in citric acid, glucose reducing sugars, color (L* Chroma and Hue), ascorbic acid (Tillmans method), anthocyanins, flavonoids, total phenols (Folin-Ciocalteau) and antioxidant potential (DPPH) were determined, whose results at time 0 were 3.56; 10.55 g 100g; 0.39; 5.36 g 100g-1; 24.63 g 100g-1; 36.60; 26.85; 63.76; 964.80 mg 100g-1; 15.66 mg 100g-1; 149.30 mg 100g-1; 1319.55 mg 100g- 1; 252.40 &#956;g mL-1 (EC-50), respectively. There was significant interaction for storage period x packaging in most variables except pH, potential antioxidants and Chroma that were influenced only by storage time. In general, most of the packaging treatments presented a linear and gradual increase of humidity (66.16%) and a gradual and linear decrease in the values of L* (-4.78%) and sugar content in glucose (-11.73%) and anthocyanins (-39.85%) at the end of storage, however, these effects were generally reduced in vacuum packaging, since this packaging provides a physical barrier between product and environment, reducing the exchange of gases and vapors between the two environments, allowing the reduction of enzyme activity and oxidation of the substrate.	
Thesagro: 	Acerola; Armazenamento de Alimento.	
Thesaurus Nal: 	Malpighia emarginata; Shelf life.	
Categoria do assunto: 	X Pesquisa, Tecnologia e Engenharia	
URL: 	http://ainfo.cnptia.embrapa.br/digital/bitstream/item/210825/1/2019-cpamt-silvia-botelho-characterization-acerola-byproduct-flour-storage-different-packaging.pdf	
Registro original: 	Embrapa Agrossilvipastoril (CPAMT)	
Exemplares: 	CPAMT - (1508-1) - UPC - RA - DD -  -  -  - DIS