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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. |
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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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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 |
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Marc: |
LEADER 02731naa a2200409 a 4500
001 2145209
005 2022-08-03
008 2022 bl uuuu u00u1 u #d
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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Registro original: |
Embrapa Trigo (CNPT) |
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| Registros recuperados : 67 | |
| 7. |  | NASCIMENTO, T. A.; CARVALHO, C. W. P. de; CALADO, V. Filmes flexíveis de amido adicionados de casca de maracujá e nanopartícula mineral. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 7.; ESCOLA DE NANOTECNOLOGIA, 3., 2013, São Carlos, SP. Anais... São Carlos, SP: Embrapa Instrumentação, 2013. p. 173-175.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 15. | | NASCIMENTO, T. A.; CALADO, V.; CARVALHO, C. W. P.; FREITAS, S. P. Permeabilidade ao vapor de água e hidrofobicidade de filmes de farinha do mesocarpo de maracujá e amido. In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS, 9., 2011, Campinas. Ciência de alimentos e qualidade de vida: saúde, meio ambiente e sustentabilidade: resumos. Campinas: UNICAMP, FEA, 2011. 1 CD-ROM.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 17. | | FELBERG, I.; DELIZA, R.; FARAH, A.; DONANGELO, C. M.; CALADO, V. Brazilian consumer preference for soy-coffee beverage. In: CONGRESO INTERNACIONAL DE CIENCIA Y TECNOLOGÍA DE LOS ALIMENTOS, 3., 2009, Córdoba, Argentina. Ciencia y tecnología de los alimentos: avances en análisis físicos, químicos y sensoriales: trabajos... Córdoba, Argentina: Ministerio de Ciencia y Tecnología de la Provincia de Córdoba, 2009. p. 147-153. Publicado também como resumo em: CONGRESO INTERNACIONAL DE CIENCIA Y TECNOLOGÍA DE LOS ALIMENTOS, 3., 2009, Córdoba, Argentina. Actas. Córdoba, Argentina: Ministerio de Ciencia y Tecnología de la Provincia de Córdoba, 2009. v. 2. p. 191.| Tipo: Artigo em Anais de Congresso / Nota Técnica |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 18. | | FELBERG, I.; DELIZA, R.; FARAH, A.; SUNDFELD, E.; CALADO, V.; DONANGELO, C. M. Coffee-soy based beverage: product formulation and consumer acceptance. In: INTERNATIONAL CONFERENCE ON COFFEE SCIENCE, 22., 2008, Campinas. Programme. Abstracts. Lausanne: Association for Science and Information on Coffee, 2008. p. 142, PC782.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 20. | | MENEZES, E. M. da S.; ROSENTHAL, A.; SABAA-SRUR, A.; CAMARGO, L.; CALADO, V.; SANTOS, A. Efeito da alta pressão hidrostática na atividade de enzimas da polpa de açaí. Ciência e Tecnologia de Alimentos, Campinas, v. 28, p. 14-19, dez. 2008. Suplemento.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: Nacional - A |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| Registros recuperados : 67 | |
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