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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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Registro Completo
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Biblioteca(s): |
Embrapa Recursos Genéticos e Biotecnologia; Embrapa Semiárido. |
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Data corrente: |
29/10/2008 |
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Data da última atualização: |
09/05/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
Internacional - A |
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Autoria: |
MUNIZ, M. de F. S.; CAMPOS, V. P.; CASTAGNONE SERENO, P.; CASTRO, J. M. da C. e; ALMEIDA, M. R. A.; CARNEIRO, R. M. D. G. |
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Afiliação: |
MARIA DE FÁTIMA S. MUNIZ, UFAL/CENTRO DE CIÊNCIAS AGRÁRIAS; VICENTE PAULO CAMPOS, UFLA; PHILIPPE CASTAGNONE SERENO, INRA; JOSÉ MAURO DA CUNHA E CASTRO, EMBRAPA SEMI-ÁRIDO; MARIA RITTA ALVES ALMEIDA; REGINA MARIA DECHECHI GOMES CARNEIRO, EMBRAPA RECURSOS GENÉTICOS E BIOTECNOLOGIA. |
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Título: |
Diversity of Meloidogyne exigua (Tylenchida; Meloidogynidae) populations from coffee and rubber tree. |
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Ano de publicação: |
2008 |
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Fonte/Imprenta: |
Nematology, v. 10, n. 6, p. 897-910, 2008. |
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Idioma: |
Inglês |
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Conteúdo: |
Isozymes (esterase and malate dehydrogenase), SCAR and RAPD-PCR were studied in 15 populations of three races of Meloidogyne exigua collected in coffee-producing areas in Brazil, Bolivia and Costa Rica and one population from rubber tree plantations in Brazil. |
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Palavras-Chave: |
Coffee; Diversidade; Isoenzimas; RAPD; SCAR. |
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Thesagro: |
Café; Coffea Arábica; Doença; Eletroforese; Hevea Brasiliensis; Marcador Molecular; Meloidogyne Exigua; Nematóide; Seringueira. |
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Thesaurus NAL: |
Meloidogynidae; Tylenchida. |
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Categoria do assunto: |
--
O Insetos e Entomologia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/177831/1/SP-19645-ID-30941.pdf
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Marc: |
LEADER 01255naa a2200373 a 4500
001 1190661
005 2024-05-09
008 2008 bl uuuu u00u1 u #d
100 1 $aMUNIZ, M. de F. S.
245 $aDiversity of Meloidogyne exigua (Tylenchida; Meloidogynidae) populations from coffee and rubber tree.
260 $c2008
520 $aIsozymes (esterase and malate dehydrogenase), SCAR and RAPD-PCR were studied in 15 populations of three races of Meloidogyne exigua collected in coffee-producing areas in Brazil, Bolivia and Costa Rica and one population from rubber tree plantations in Brazil.
650 $aMeloidogynidae
650 $aTylenchida
650 $aCafé
650 $aCoffea Arábica
650 $aDoença
650 $aEletroforese
650 $aHevea Brasiliensis
650 $aMarcador Molecular
650 $aMeloidogyne Exigua
650 $aNematóide
650 $aSeringueira
653 $aCoffee
653 $aDiversidade
653 $aIsoenzimas
653 $aRAPD
653 $aSCAR
700 1 $aCAMPOS, V. P.
700 1 $aCASTAGNONE SERENO, P.
700 1 $aCASTRO, J. M. da C. e
700 1 $aALMEIDA, M. R. A.
700 1 $aCARNEIRO, R. M. D. G.
773 $tNematology$gv. 10, n. 6, p. 897-910, 2008.
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Embrapa Recursos Genéticos e Biotecnologia (CENARGEN) |
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