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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. |
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Data corrente: |
20/09/2021 |
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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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Autoria: |
COSTA, J. R.; MONTEIRO, M. J.; TONON, R. V.; CABRAL, L. M. C.; PASTRANA, L.; PINTADO, M. E. |
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Afiliação: |
JOANA R. COSTA; MARIA JOÃO MONTEIRO; RENATA VALERIANO TONON, CTAA; LOURDES MARIA CORREA CABRAL, CTAA; LORENZO PASTRANA; MANUELA E. PINTADO. |
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Título: |
Fortification of coconut water with microencapsulated grape pomace extract towards a novel electrolyte beverage: biological, sensorial and quality aspects. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Future Foods, v. 4, 100079, 2021. |
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DOI: |
https://doi.org/10.1016/j.fufo.2021.100079 |
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Idioma: |
Inglês |
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Conteúdo: |
A bioactive grape pomace extract (GPE) rich in polyphenols was encapsulated into alginate (GPE-Alg) or chitosan (GPE-CS) microparticles, later incorporated into coconut water. Biological and sensory properties were evaluated. Storage was performed at 4 ˚C followed by quality assessment. Evaluation of coconut water after gastrointestinal digestion on the growth pathogens and probiotic bacteria showed that the fortification with GPE-Alg and GPE-CS decreased the growth rate of pathogens when compared to non-fortified water, while promoted the growth of different bifidobacteria and lactobacilli strains. Sensory analysis allowed to conclude that the incorporation of GPE-Alg and GPE-CS did not promote significant differences in most of evaluated attributes, including aroma and flavor. The storage at 4 ˚C allowed a reduced degradation rate of total phenolics and anthocyanins for GPE-Alg and GPE-CS fortified beverage, with the half-life time of phenolic acids higher for GPE-Alg beverage and the half-life time of anthocyanins higher for GPE-CS fortified water. This study opens the opportunity in the application of food by-products in the development of novel efficient functional foods and beverages. |
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Palavras-Chave: |
By-products; Functional beverage. |
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Thesaurus Nal: |
Food technology. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 01959naa a2200229 a 4500
001 2134587
005 2024-05-09
008 2021 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.fufo.2021.100079$2DOI
100 1 $aCOSTA, J. R.
245 $aFortification of coconut water with microencapsulated grape pomace extract towards a novel electrolyte beverage$bbiological, sensorial and quality aspects.$h[electronic resource]
260 $c2021
520 $aA bioactive grape pomace extract (GPE) rich in polyphenols was encapsulated into alginate (GPE-Alg) or chitosan (GPE-CS) microparticles, later incorporated into coconut water. Biological and sensory properties were evaluated. Storage was performed at 4 ˚C followed by quality assessment. Evaluation of coconut water after gastrointestinal digestion on the growth pathogens and probiotic bacteria showed that the fortification with GPE-Alg and GPE-CS decreased the growth rate of pathogens when compared to non-fortified water, while promoted the growth of different bifidobacteria and lactobacilli strains. Sensory analysis allowed to conclude that the incorporation of GPE-Alg and GPE-CS did not promote significant differences in most of evaluated attributes, including aroma and flavor. The storage at 4 ˚C allowed a reduced degradation rate of total phenolics and anthocyanins for GPE-Alg and GPE-CS fortified beverage, with the half-life time of phenolic acids higher for GPE-Alg beverage and the half-life time of anthocyanins higher for GPE-CS fortified water. This study opens the opportunity in the application of food by-products in the development of novel efficient functional foods and beverages.
650 $aFood technology
653 $aBy-products
653 $aFunctional beverage
700 1 $aMONTEIRO, M. J.
700 1 $aTONON, R. V.
700 1 $aCABRAL, L. M. C.
700 1 $aPASTRANA, L.
700 1 $aPINTADO, M. E.
773 $tFuture Foods$gv. 4, 100079, 2021.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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| Registros recuperados : 5 | |
| 1. |  | COSTA, J. R.; MONTEIRO, M. J.; TONON, R. V.; CABRAL, L. M. C.; PASTRANA, L.; PINTADO, M. E. Fortification of coconut water with microencapsulated grape pomace extract towards a novel electrolyte beverage: biological, sensorial and quality aspects. Future Foods, v. 4, 100079, 2021.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 4 |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 2. | | COSTA, J. R.; AMORIM, M.; VILLAS-BOAS, A.; TONON, R. V.; CABRAL, L. M. C.; PASTRANA, L.; PINTADO, M. Impact of in vitro gastrointestinal digestion on the chemical composition, bioactive properties, and cytotoxicity of Vitis vinifera L. cv. Syrah Grape pomace extract. Food & Function, n. 10, p. 1856-1869, 2019.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 1 |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 3. | | COSTA, J. R.; TONON, R. V.; CABRAL, L. M. C.; GOTTSCHALK, L. M. F.; PASTRANA, L.; PINTADO, M. E. Valorization of Agricultural Lignocellulosic Plant Byproductsthrough Enzymatic and Enzyme-Assisted Extraction of High-Value-Added Compounds: A Review. ACS Sustainable Chemistry & Engineering, v. 8, n. 35, p. 13112-13125, 2020.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 1 |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 5. | | COSTA, J. R.; XAVIER, M.; AMADO, I. R.; GONÇALVES, C.; CASTRO, P. M.; TONON, R. V.; CABRAL, L. M. C.; PASTRANA, L.; PINTADO, M. E. Polymeric nanoparticles as oral delivery systems for a grape pomace extract towards the improvement of biological activities. Materials Science & Engineering C, v. 119, Feb. 2021, 111551, 2021. p. 1-13.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 1 |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| Registros recuperados : 5 | |
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| Nenhum registro encontrado para a expressão de busca informada. |
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