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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria Tropical; Embrapa Soja. |
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Data corrente: |
03/04/2025 |
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Data da última atualização: |
15/04/2025 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
SILVA, F. T. DE S.; VIANA, J. D. DA R.; SILVA, M. DE F. G. DA; SILVA, G. S. DA; GUEDES, M. I. F.; REBOUÇAS, E. DE L.; SILVA, A. P. A. DA; COUTINHO, M. R.; SILVA, A. W. DA; SOUZA, A. C. R. de; ZOCOLO, G. J.; MOURA, C. F. H.; DIONISIO, A. P. |
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Afiliação: |
FERNANDA TAYLA DE SOUSA SILVA, FEDERAL INSTITUTE OF EDUCATION, SCIENCE AND TECHNOLOGY OF CEARÁ, LIMOEIRO DO NORTE; JOSÉ DIOGO DA ROCHA VIANA, EMBRAPA AGROINDÚSTRIA TROPICAL; MARIA DE FÁTIMA GOMES DA SILVA, EMBRAPA AGROINDÚSTRIA TROPICAL; GISELE SILVESTRE DA SILVA, EMBRAPA AGROINDÚSTRIA TROPICAL; MARIA IZABEL FLORINDO GUEDES, STATE UNIVERSITY OF CEARÁ; EMANUELA DE LIMA REBOUÇAS, STATE UNIVERSITY OF CEARÁ; ANA PAULA APOLINÁRIO DA SILVA, STATE UNIVERSITY OF CEARÁ; MARNIELLE RODRIGUES COUTINHO, STATE UNIVERSITY OF CEARÁ; ANTÔNIO WLISSES DA SILVA, STATE UNIVERSITY OF CEARÁ; ARTHUR CLAUDIO RODRIGUES DE SOUZA, CNPAT; GUILHERME JULIAO ZOCOLO, CNPSO; CARLOS FARLEY HERBSTER MOURA, CNPAT; ANA PAULA DIONISIO, CNPAT. |
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Título: |
Microfiltered red-purple pitaya concentrate: A promising multifunctional food-derived colorant. |
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Ano de publicação: |
2024 |
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Fonte/Imprenta: |
Journal of Food Science, 89:6759–6773, 2024. |
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DOI: |
DOI: 10.1111/1750-3841.17351 |
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Idioma: |
Inglês |
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Conteúdo: |
Red pitaya fruit has become a source of natural colorant, because it is rich in betalains, a pigment that imparts a red-purple color that inter- ests the food and cosmetics industries. This fruit also possesses high nutritional value, with a range of bioactive compounds known to confer potential health benefits and prevent chronic diseases, such as diabetes, which makes it useful for use as pharmaceutical agents and dietary supplements. In order to improve its technological and biological effects, a concentration will be required. Thus, the microfiltration, followed by vacuum concentration, can be an interesting strat- egy for this purpose. This study aimed to explore tangential microfiltration to produce microfiltered material, which is an important step to obtain the micro- filtered red-purple pitaya concentrate. Therefore, physicochemical and chemical characterization (including 1 H NMR analysis) and biological properties (toxicity and diabetes) of this concentrate were assessed, using adult zebrafish as a model. The results show that microfiltration was carried out efficiently, with an average consumption of 95.75 ± 3.13 and 74.12 ± 3.58 kW h m−3 , varying according to the material used (“unpeeled pitaya pulp” or “pitaya pulp with peel,” respectively). The in vivo tests indicated non-toxicity and hypoglycemic effect of the concen- trate, since the blood glucose levels were significantly lower in the zebrafish groups treated with this concentrate in comparison with that of control group. Thus, this study suggests the potential of microfiltered red-purple pitaya concen- trate as a promising multifunctional food-derived colorant, exhibiting beneficial biological effects far beyond its attractive color. MenosRed pitaya fruit has become a source of natural colorant, because it is rich in betalains, a pigment that imparts a red-purple color that inter- ests the food and cosmetics industries. This fruit also possesses high nutritional value, with a range of bioactive compounds known to confer potential health benefits and prevent chronic diseases, such as diabetes, which makes it useful for use as pharmaceutical agents and dietary supplements. In order to improve its technological and biological effects, a concentration will be required. Thus, the microfiltration, followed by vacuum concentration, can be an interesting strat- egy for this purpose. This study aimed to explore tangential microfiltration to produce microfiltered material, which is an important step to obtain the micro- filtered red-purple pitaya concentrate. Therefore, physicochemical and chemical characterization (including 1 H NMR analysis) and biological properties (toxicity and diabetes) of this concentrate were assessed, using adult zebrafish as a model. The results show that microfiltration was carried out efficiently, with an average consumption of 95.75 ± 3.13 and 74.12 ± 3.58 kW h m−3 , varying according to the material used (“unpeeled pitaya pulp” or “pitaya pulp with peel,” respectively). The in vivo tests indicated non-toxicity and hypoglycemic effect of the concen- trate, since the blood glucose levels were significantly lower in the zebrafish groups treated with this concentrate in comparison with that o... Mostrar Tudo |
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Palavras-Chave: |
Compostos bioativos; Hiperglicemia; Microfiltração; Peixe-zebra; Zebrafish. |
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Thesagro: |
Diabete. |
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Thesaurus Nal: |
Bioactive compounds; Diabetes mellitus; Hyperglycemia; Microfiltration. |
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Categoria do assunto: |
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X Pesquisa, Tecnologia e Engenharia |
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Marc: |
LEADER 02898naa a2200397 a 4500
001 2174466
005 2025-04-15
008 2024 bl uuuu u00u1 u #d
024 7 $aDOI: 10.1111/1750-3841.17351$2DOI
100 1 $aSILVA, F. T. DE S.
245 $aMicrofiltered red-purple pitaya concentrate$bA promising multifunctional food-derived colorant.$h[electronic resource]
260 $c2024
520 $aRed pitaya fruit has become a source of natural colorant, because it is rich in betalains, a pigment that imparts a red-purple color that inter- ests the food and cosmetics industries. This fruit also possesses high nutritional value, with a range of bioactive compounds known to confer potential health benefits and prevent chronic diseases, such as diabetes, which makes it useful for use as pharmaceutical agents and dietary supplements. In order to improve its technological and biological effects, a concentration will be required. Thus, the microfiltration, followed by vacuum concentration, can be an interesting strat- egy for this purpose. This study aimed to explore tangential microfiltration to produce microfiltered material, which is an important step to obtain the micro- filtered red-purple pitaya concentrate. Therefore, physicochemical and chemical characterization (including 1 H NMR analysis) and biological properties (toxicity and diabetes) of this concentrate were assessed, using adult zebrafish as a model. The results show that microfiltration was carried out efficiently, with an average consumption of 95.75 ± 3.13 and 74.12 ± 3.58 kW h m−3 , varying according to the material used (“unpeeled pitaya pulp” or “pitaya pulp with peel,” respectively). The in vivo tests indicated non-toxicity and hypoglycemic effect of the concen- trate, since the blood glucose levels were significantly lower in the zebrafish groups treated with this concentrate in comparison with that of control group. Thus, this study suggests the potential of microfiltered red-purple pitaya concen- trate as a promising multifunctional food-derived colorant, exhibiting beneficial biological effects far beyond its attractive color.
650 $aBioactive compounds
650 $aDiabetes mellitus
650 $aHyperglycemia
650 $aMicrofiltration
650 $aDiabete
653 $aCompostos bioativos
653 $aHiperglicemia
653 $aMicrofiltração
653 $aPeixe-zebra
653 $aZebrafish
700 1 $aVIANA, J. D. DA R.
700 1 $aSILVA, M. DE F. G. DA
700 1 $aSILVA, G. S. DA
700 1 $aGUEDES, M. I. F.
700 1 $aREBOUÇAS, E. DE L.
700 1 $aSILVA, A. P. A. DA
700 1 $aCOUTINHO, M. R.
700 1 $aSILVA, A. W. DA
700 1 $aSOUZA, A. C. R. de
700 1 $aZOCOLO, G. J.
700 1 $aMOURA, C. F. H.
700 1 $aDIONISIO, A. P.
773 $tJournal of Food Science, 89:6759–6773, 2024.
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Registro original: |
Embrapa Agroindústria Tropical (CNPAT) |
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