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Registro Completo |
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Biblioteca(s): |
Embrapa Semiárido. |
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Data corrente: |
18/11/2021 |
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Data da última atualização: |
23/05/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
SANTOS, R. T. S.; BIASOTO, A. C. T.; RYBKA, A. C. P.; CASTRO, C. D. P. da C.; AIDAR, S. de T.; BORGES, G. S. C.; SILVA, F. L. H. |
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Afiliação: |
R. T. S. SANTOS, UFPB; ALINE TELLES BIASOTO MARQUES, CPATSA; ANA CECILIA POLONI RYBKA, CPATSA; CLIVIA DANUBIA PINHO DA C CASTRO, CPATSA; SAULO DE TARSO AIDAR, CPATSA; G. S. C. BORGES, UFPB; F. L. H. SILVA, UFPB. |
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Título: |
Physicochemical characterization, bioactive compounds, in vitro antioxidant activity, sensory profile and consumer acceptability of fermented alcoholic beverage obtained from Caatinga passion fruit (Passiflora cincinnata Mast.) |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
LWT - Food Science and Technology, v. 148, 111714, 2021. |
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Idioma: |
Inglês |
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Conteúdo: |
The aim of this research was to evaluate the quality of fermented alcoholic beverage from passion fruit produced using passion fruit species obtained from the Brazilian Caatinga biome (Passiflora cincinnata Mast.). Four treatments were elaborated using fruit pulp in two different ripening stages (unripe and ripe), with and without dilution of the pulp. The following analyses were conducted to characterize the passion fruit wines: pH, density, soluble solids, titratable and volatile acidity, sulfur dioxide, dry extract, alcohol content, total sugar, color parameters (L*, a*, b*, C* and h) and bioactive compounds (ascorbic acid and phenolic compounds). The antioxidant potential as determined in vitro by DPPH, FRAP and ORAC assays. The overall acceptance and purchase intention of the beverages were evaluated using a consumer test. The physiochemical compositions of the samples were different, except for volatile acidity and ascorbic acid. The total phenolic compounds content was considered relevant, >700 mg GAE L1 . Twenty-one phenolic compounds, among phenolic acids, flavonols, flavanols and stilbenes were identified and quantified by HPLC-DAD-FD. The sensory score obtained was considered satisfactory. This study showed the feasibility of using the Caatinga passion fruit to produce fermented alcoholic beverage, which could be inserted on the market as a new product. |
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Palavras-Chave: |
Ácido ascórbico; Bioma Caatinga; Maracujá do mato; Produto da biodiversidade; Vinho de maracujá CATA. |
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Thesagro: |
Bebida Alcoólica; Biodiversidade; Caatinga; Composto Fenólico; Maracujá. |
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Thesaurus Nal: |
Passion fruits; Phenolic compounds. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/227955/1/Physicochemical-characterization-2021.pdf
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Marc: |
LEADER 02520naa a2200337 a 4500
001 2136280
005 2022-05-23
008 2021 bl uuuu u00u1 u #d
100 1 $aSANTOS, R. T. S.
245 $aPhysicochemical characterization, bioactive compounds, in vitro antioxidant activity, sensory profile and consumer acceptability of fermented alcoholic beverage obtained from Caatinga passion fruit (Passiflora cincinnata Mast.)$h[electronic resource]
260 $c2021
520 $aThe aim of this research was to evaluate the quality of fermented alcoholic beverage from passion fruit produced using passion fruit species obtained from the Brazilian Caatinga biome (Passiflora cincinnata Mast.). Four treatments were elaborated using fruit pulp in two different ripening stages (unripe and ripe), with and without dilution of the pulp. The following analyses were conducted to characterize the passion fruit wines: pH, density, soluble solids, titratable and volatile acidity, sulfur dioxide, dry extract, alcohol content, total sugar, color parameters (L*, a*, b*, C* and h) and bioactive compounds (ascorbic acid and phenolic compounds). The antioxidant potential as determined in vitro by DPPH, FRAP and ORAC assays. The overall acceptance and purchase intention of the beverages were evaluated using a consumer test. The physiochemical compositions of the samples were different, except for volatile acidity and ascorbic acid. The total phenolic compounds content was considered relevant, >700 mg GAE L1 . Twenty-one phenolic compounds, among phenolic acids, flavonols, flavanols and stilbenes were identified and quantified by HPLC-DAD-FD. The sensory score obtained was considered satisfactory. This study showed the feasibility of using the Caatinga passion fruit to produce fermented alcoholic beverage, which could be inserted on the market as a new product.
650 $aPassion fruits
650 $aPhenolic compounds
650 $aBebida Alcoólica
650 $aBiodiversidade
650 $aCaatinga
650 $aComposto Fenólico
650 $aMaracujá
653 $aÁcido ascórbico
653 $aBioma Caatinga
653 $aMaracujá do mato
653 $aProduto da biodiversidade
653 $aVinho de maracujá CATA
700 1 $aBIASOTO, A. C. T.
700 1 $aRYBKA, A. C. P.
700 1 $aCASTRO, C. D. P. da C.
700 1 $aAIDAR, S. de T.
700 1 $aBORGES, G. S. C.
700 1 $aSILVA, F. L. H
773 $tLWT - Food Science and Technology$gv. 148, 111714, 2021.
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Registro original: |
Embrapa Semiárido (CPATSA) |
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| 1. |  | MONACO, I. de A.; RESENDE, E. K. de. Alimentação de Liposarcus anisitsi e Potamorhina squamoralevis, peixes abundantes na Baía Tuiuiú, Pantanal, Mato Grosso do Sul, Brasil. SIMPÓSIO SOBRE RECURSOS NATURAIS E SOCIOECONÔMICOS DO PANTANAL, 5., 2010, Corumbá, MS. Anais... Corumbá: Embrapa Pantanal: UFMS; Campinas: ICS do Brasil, 2010. 1 CD-ROM SIMPAN 2010. Não Paginado.| Tipo: Artigo em Anais de Congresso |
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