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Registro Completo |
Biblioteca(s): |
Embrapa Semiárido. |
Data corrente: |
14/07/2023 |
Data da última atualização: |
14/07/2023 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
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. |
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. |
Título: |
Effect of commercial yeasts (Saccharomyces cerevisiae) on fermentation metabolites, phenolic compounds, and bioaccessibility of Brazilian fermented oranges. |
Ano de publicação: |
2023 |
Fonte/Imprenta: |
Food Chemistry, v. 408, 135121, 2023. |
DOI: |
https://doi.org/10.1016/j.foodchem.2022.135121 |
Idioma: |
Inglês |
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. |
Palavras-Chave: |
Bioacessibilidade; Composição da bebida; Compostos bioativos. |
Thesagro: |
Composto Fenólico; Laranja; Saccharomyces Cerevisiae; Suco de Laranja. |
Thesaurus Nal: |
Bioactive compounds; Citrus; Oranges; Phenolic compounds. |
Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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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Embrapa Semiárido (CPATSA) |
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3. |  | 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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