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Registro Completo |
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Biblioteca(s): |
Embrapa Semiárido. |
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Data corrente: |
14/07/2023 |
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Data da última atualização: |
14/07/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
BARRETO, S. M. A.; SILVA, A. B. M. da; DUTRA, M. da C. P.; BASTOS, D. C.; CARVALHO, A. J. de B. A.; VIANA, A. C.; NARAIN, N.; LIMA, M. dos S. |
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Afiliação: |
SUZANA MARIA ANDRADE BARRETO, Federal University of Sergipe, São Cristovão, SE; ANA BEATRIZ MARTINS DA SILVA, Federal Institute of Sertão Pernambucano, Petrolina, PE; MARIA DA CONCEIÇÃO PRUDÊNCIO DUTRA, Federal Institute of Sertão Pernambucano, Petrolina, PE; DEBORA COSTA BASTOS, CPATSA; ANA JÚLIA DE BRITO ARAÚJO CARVALHO, Federal Institute of Sertão Pernambucano, Petrolina, PE; ARÃO CARDOSO VIANA, Federal Institute of Sertão Pernambucano, Petrolina, PE; NARENDRA NARAIN, Federal University of Sergipe, São Cristovão, SE; MARCOS DOS SANTOS LIMA, Federal University of Sergipe, São Cristovão, SE. |
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Título: |
Effect of commercial yeasts (Saccharomyces cerevisiae) on fermentation metabolites, phenolic compounds, and bioaccessibility of Brazilian fermented oranges. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
Food Chemistry, v. 408, 135121, 2023. |
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DOI: |
https://doi.org/10.1016/j.foodchem.2022.135121 |
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Idioma: |
Inglês |
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Conteúdo: |
Brazil is the largest producer of oranges worldwide, as well as one of the largest producers of orange juice. Alcoholic fermented beverages have been considered a marketable alternative for oranges. In this study, four S. cerevisiae commercial yeasts were evaluated for metabolites generated during orange juice (cv. ?P?era D9′ ) fermentation. Alcohols, sugars, and organic acids were evaluated by HPLC-DAD-RID during fermentation, and phenolic compounds were analyzed in fermented orange. Orange juice and fermented oranges were also subjected to digestion simulations. The yeasts presented an adequate fermentation activity, based on sugar consumption, and high ethanol (>10.5%) and glycerol (4.8?5.5 g/L) contents. The yeast strains T-58 and US-05 produced high levels of lactic acid. Phenolic compounds and antioxidant activity did not differ amongst yeasts, presenting hesperidin levels between 115 and 127 mg/L, respectively. The fermented orange showed a >70% bioaccessibility, compared to juice, especially for catechin, epigallocatechin-gallate, procyanidin-B2, rutin, and procyanidin-B1. |
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Palavras-Chave: |
Bioacessibilidade; Composição da bebida; Compostos bioativos. |
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Thesagro: |
Composto Fenólico; Laranja; Saccharomyces Cerevisiae; Suco de Laranja. |
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Thesaurus Nal: |
Bioactive compounds; Citrus; Oranges; 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/doc/1154942/1/Effect-of-commercial-yeasts-Saccharomyces-cerevisiae-on-fermentation-2023.pdf
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Marc: |
LEADER 02207naa a2200349 a 4500
001 2154942
005 2023-07-14
008 2023 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.foodchem.2022.135121$2DOI
100 1 $aBARRETO, S. M. A.
245 $aEffect of commercial yeasts (Saccharomyces cerevisiae) on fermentation metabolites, phenolic compounds, and bioaccessibility of Brazilian fermented oranges.$h[electronic resource]
260 $c2023
520 $aBrazil is the largest producer of oranges worldwide, as well as one of the largest producers of orange juice. Alcoholic fermented beverages have been considered a marketable alternative for oranges. In this study, four S. cerevisiae commercial yeasts were evaluated for metabolites generated during orange juice (cv. ?P?era D9′ ) fermentation. Alcohols, sugars, and organic acids were evaluated by HPLC-DAD-RID during fermentation, and phenolic compounds were analyzed in fermented orange. Orange juice and fermented oranges were also subjected to digestion simulations. The yeasts presented an adequate fermentation activity, based on sugar consumption, and high ethanol (>10.5%) and glycerol (4.8?5.5 g/L) contents. The yeast strains T-58 and US-05 produced high levels of lactic acid. Phenolic compounds and antioxidant activity did not differ amongst yeasts, presenting hesperidin levels between 115 and 127 mg/L, respectively. The fermented orange showed a >70% bioaccessibility, compared to juice, especially for catechin, epigallocatechin-gallate, procyanidin-B2, rutin, and procyanidin-B1.
650 $aBioactive compounds
650 $aCitrus
650 $aOranges
650 $aPhenolic compounds
650 $aComposto Fenólico
650 $aLaranja
650 $aSaccharomyces Cerevisiae
650 $aSuco de Laranja
653 $aBioacessibilidade
653 $aComposição da bebida
653 $aCompostos bioativos
700 1 $aSILVA, A. B. M. da
700 1 $aDUTRA, M. da C. P.
700 1 $aBASTOS, D. C.
700 1 $aCARVALHO, A. J. de B. A.
700 1 $aVIANA, A. C.
700 1 $aNARAIN, N.
700 1 $aLIMA, M. dos S.
773 $tFood Chemistry$gv. 408, 135121, 2023.
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Registro original: |
Embrapa Semiárido (CPATSA) |
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| Registros recuperados : 16 | |
| 1. |  | DUTRA, M. da C. P.; LIMA, M.; ARAUJO, A. J. de B.; BIASOTO, A. C. T. Impact of different types of pectinase enzymes on the nutraceutical quality and shelf life of the grape juice. In: INTERNATIONAL CONGRESS ON BIOACTIVE COMPOUNDS, 2., 2022; INTERNATIONAL WORKSHOP ON BIOACTIVE COMPOUNDS: PERSONAL NUTRITION, AGEING AND FOOD SCIENCE, 3., 2022, Campinas. Proceedings? Campinas: Unicamp, 2022. v. 2, nº 155271.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Meio Ambiente. |
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| 4. | | BIASOTO, A. C. T.; DUTRA, M. DA C. P.; AMORIM, T. A.; ARAÚJO, A. J. DE B. Impact of grape pomace pressing process on yield, quality, and sensorial acceptability of grape juice. In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS E NUTRIÇÃO, 15., 2023, Campinas. A revolução da ciência de alimentos e nutrição: alimentando o mundo de forma sustentável: caderno [eletrônico] de resumos. Campinas: Galoá, 2023. Pôster 168053; SLACAN. 1 p.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Meio Ambiente. |
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| 6. | | DUTRA, M. DA C. P.; VIANA, A. C.; PEREIRA, G. E.; NASSUR, R. de C. M. R.; LIMA, M. S. Whole, concentrated and reconstituted grape juice: impact of processes on phenolic composition, foxy aromas, organic acids, sugars and antioxidant capacity. Food Chemistry, v. xx, p. 128399, 2020.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 1 |
| Biblioteca(s): Embrapa Uva e Vinho. |
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| 7. | | DUTRA, M. DA C. P.; VIANA, A. C.; PEREIRA, G. E.; NASSUR, R. de C. M. R.; LIMA, M. S. Whole, concentrated and reconstituted grape juice: impact of processes on phenolic composition, foxy aromas, organic acids, sugars and antioxidant capacity. Food Chemistry, v. 343, 128399, 2021.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 1 |
| Biblioteca(s): Embrapa Semiárido. |
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| 8. | | SOUZA, J. F. de; NASCIMENTO, A. M. de S.; COSTA, A. O.; SANTOS, S. de F.; DUTRA, M. da C. P.; PEREIRA, G. E. Antioxidant capacity, color and total polyphenols in Nazareno and Giallo Muscat white wines produced in the São Francisco Valley, Brazil. In: INTERNATIONAL SYMPOSIUM ON TROPICAL WINES, 5., 2016, Petrolina. Book of abstracts... Petrolina: Embrapa Semiárido, 2016. p. 65.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Semiárido; Embrapa Uva e Vinho. |
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| 10. | | SOUZA, J. F. de; NASCIMENTO, A. M. de S.; LINHARES, M. do S. S.; DUTRA, M. da C. P.; LIMA, M. dos S.; PEREIRA, G. E. Evolution of Phenolic Compound Profiles and Antioxidant Activity of Syrah Red and Sparkling Moscatel Wines Stored in Bottles of Different Colors. Beverages, v. 4, n. 89, p. 1-13, 2018.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 5 |
| Biblioteca(s): Embrapa Semiárido; Embrapa Uva e Vinho. |
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| 11. | | COSTA, A. O.; NASCIMENTO, A. M. de S.; SOUZA, J. F. de; SANTOS, S. de F.; DUTRA, M. da C. P.; LINHARES, M. do S.; PEREIRA, G. E. Enological potential of Pinot Noir grape and wine from a tropical climate, in the Chapada Diamantina - BA, Brazil. In: INTERNATIONAL SYMPOSIUM ON TROPICAL WINES, 5., 2016, Petrolina. Book of abstracts... Petrolina: Embrapa Semiárido, 2016 p. 45.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Semiárido; Embrapa Uva e Vinho. |
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| 12. | | DUTRA, M. da C. P.; SOUZA, J. F.; COSTA, A. O.; SANTOS, S. de F.; NASCIMENTO, A. M. de S.; LINHARES, M. do S.; PEREIRA, G. E. Evaluation of physicochemical characteristics of Chenin Blanc wines in two vintages produced in the São Francisco Valley, Brazil. In: INTERNATIONAL SYMPOSIUM ON TROPICAL WINES, 5., 2016, Petrolina. Book of abstracts... Petrolina: Embrapa Semiárido, 2016. p. 46.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Semiárido; Embrapa Uva e Vinho. |
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| 13. | | DUTRA, M. da C. P.; SOUZA, J. F. de; VIANA, A. C.; OLIVEIRA, D. de; PEREIRA, G. E.; LIMA, M. dos S. Rapid determination of the aromatic compounds methyl-anthranilate, 2′-aminoacetophenone and furaneol by GC-MS: Method validation and characterization of grape derivatives. Food Research International, v. 107, p. 613-618, 2018.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 1 |
| Biblioteca(s): Embrapa Semiárido; Embrapa Uva e Vinho. |
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| 15. | | LIMA, M. dos S.; DUTRA, M. da C. P.; TOALDO, I. M.; CORREA, L. C.; PEREIRA, G. E.; OLIVEIRA, D. de; BORDIGNON-LUIZ, M. T.; NINOW, J. L. Phenolic Compounds, Organic Acids and Antioxidant Activity of Grape Juices Produced in Industrial Scale by Different Processes of Maceration. Food Chemistry, v. 188, p. 384-392, Dec. 2015.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 1 |
| Biblioteca(s): Embrapa Semiárido; Embrapa Uva e Vinho. |
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| 16. | | BARRETO, S. M. A.; SILVA, A. B. M. da; DUTRA, M. da C. P.; BASTOS, D. C.; CARVALHO, A. J. de B. A.; VIANA, A. C.; NARAIN, N.; LIMA, M. dos S. Effect of commercial yeasts (Saccharomyces cerevisiae) on fermentation metabolites, phenolic compounds, and bioaccessibility of Brazilian fermented oranges. Food Chemistry, v. 408, 135121, 2023.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 1 |
| Biblioteca(s): Embrapa Semiárido. |
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| Registros recuperados : 16 | |
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| Nenhum registro encontrado para a expressão de busca informada. |
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