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Registro Completo |
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Biblioteca(s): |
Embrapa Meio Ambiente; Embrapa Semiárido. |
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Data corrente: |
05/03/2025 |
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Data da última atualização: |
05/03/2025 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
DUTRA, M. da C. P.; CARVALHO, A. J. de B. A.; SANTOS, N. C.; FREITAS, S. T. de; FERREITA, E. de S.; BIASOTO, A. C. T.; LIMA, M. dos S. |
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Afiliação: |
MARIA DA CONCEIÇÃO PRUDÊNCIO DUTRA, FEDERAL UNIVERSITY OF BAHIA; ANA JÚLIA DE BRITO ARAÚJO CARVALHO, FEDERAL INSTITUTE OF SERTÃO PERNAMBUCANO; NEWTON CARLOS SANTOS, FEDERAL UNIVERSITY OF RIO GRANDE DO NORTE; SERGIO TONETTO DE FREITAS, CPATSA; EDERLAN DE SOUZA FERREIRA, FEDERAL UNIVERSITY OF BAHIA; ALINE TELLES BIASOTO MARQUES, CNPMA; MARCOS DOS SANTOS LIMA, FEDERAL INSTITUTE OF SERTÃO PERNAMBUCANO. |
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Título: |
Impact of commercial preparations of pectinases on the chemical composition and stability of phenolic compounds in grape juices. |
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Ano de publicação: |
2025 |
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Fonte/Imprenta: |
Journal of Food Biochemistry, v. 2025, n. 1, 2856691, Fev. 2025. |
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DOI: |
https://doi.org/10.1155/jfbc/2856691 |
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Idioma: |
Inglês |
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Conteúdo: |
Enzymatic preparations in juice processing come in diferent formulations, but their enzymatic activities on the stability of this beverage must be studied. Tis study evaluated fve commercial yield and color extraction preparations concerning the chemical composition of grape juice, color, and phytochemicals quantifed in HPLC. Te activity of the enzymes was evaluated, and a study of the stability of the juices over 360 days was carried out. Te color extraction enzymes Everzym Termo and Endozym Rouge (hemicellulases) increased the content of favonoids, especially malvidin-3-glucoside. Te Endozym Pectofruit PR preparation (pectin lyase) stood out for its yield and extraction of organic acids such as tartaric. When assessing the stability of the juice using the half-life parameter, it became clear that all the juices showed similar evolutionary behavior, with more accelerated degradation of the components related to color in the frst 100 days. Even though the Everzym Termo preparation showed greater color extraction, it had higher degradation rates for these parameters and anthocyanins than the other preparations evaluated. At the end of the storage period, the diferences in color and anthocyanins were small between the preparations, practically equal to the control. Tis shows that in the juice obtained without enzymes, the nondegradation of polysaccharides may be associated with a protective efect on color and anthocyanins. |
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Palavras-Chave: |
Degradação da cor; Hemicelulase; Processamento de suco de uva; Suco de uva; Vida útil; Videira. |
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Thesagro: |
Antocianina; Composto Fenólico; Pectina; Uva; Vitis Vinifera. |
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Thesaurus Nal: |
Anthocyanins; Grape juice; Grapes; Pectin lyase; Processing technology; Vitis. |
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Categoria do assunto: |
-- |
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URL: |
https://www.alice.cnptia.embrapa.br/alice/bitstream/doc/1173556/1/Impact-of-Commercial-Preparations-of-Pectinases-on-the-Chemical-Composition-and-Stability-of-Phenolic-Compounds-in-Grape-Juices.pdf
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Marc: |
LEADER 02647naa a2200409 a 4500
001 2173556
005 2025-03-05
008 2025 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1155/jfbc/2856691$2DOI
100 1 $aDUTRA, M. da C. P.
245 $aImpact of commercial preparations of pectinases on the chemical composition and stability of phenolic compounds in grape juices.$h[electronic resource]
260 $c2025
520 $aEnzymatic preparations in juice processing come in diferent formulations, but their enzymatic activities on the stability of this beverage must be studied. Tis study evaluated fve commercial yield and color extraction preparations concerning the chemical composition of grape juice, color, and phytochemicals quantifed in HPLC. Te activity of the enzymes was evaluated, and a study of the stability of the juices over 360 days was carried out. Te color extraction enzymes Everzym Termo and Endozym Rouge (hemicellulases) increased the content of favonoids, especially malvidin-3-glucoside. Te Endozym Pectofruit PR preparation (pectin lyase) stood out for its yield and extraction of organic acids such as tartaric. When assessing the stability of the juice using the half-life parameter, it became clear that all the juices showed similar evolutionary behavior, with more accelerated degradation of the components related to color in the frst 100 days. Even though the Everzym Termo preparation showed greater color extraction, it had higher degradation rates for these parameters and anthocyanins than the other preparations evaluated. At the end of the storage period, the diferences in color and anthocyanins were small between the preparations, practically equal to the control. Tis shows that in the juice obtained without enzymes, the nondegradation of polysaccharides may be associated with a protective efect on color and anthocyanins.
650 $aAnthocyanins
650 $aGrape juice
650 $aGrapes
650 $aPectin lyase
650 $aProcessing technology
650 $aVitis
650 $aAntocianina
650 $aComposto Fenólico
650 $aPectina
650 $aUva
650 $aVitis Vinifera
653 $aDegradação da cor
653 $aHemicelulase
653 $aProcessamento de suco de uva
653 $aSuco de uva
653 $aVida útil
653 $aVideira
700 1 $aCARVALHO, A. J. de B. A.
700 1 $aSANTOS, N. C.
700 1 $aFREITAS, S. T. de
700 1 $aFERREITA, E. de S.
700 1 $aBIASOTO, A. C. T.
700 1 $aLIMA, M. dos S
773 $tJournal of Food Biochemistry$gv. 2025, n. 1, 2856691, Fev. 2025.
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Registro original: |
Embrapa Semiárido (CPATSA) |
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| Registros recuperados : 4 | |
| 1. |  | DUTRA, M. da C. P.; CARVALHO, A. J. de B. A.; SANTOS, N. C.; FREITAS, S. T. de; FERREITA, E. de S.; BIASOTO, A. C. T.; LIMA, M. dos S. Impact of commercial preparations of pectinases on the chemical composition and stability of phenolic compounds in grape juices. Journal of Food Biochemistry, v. 2025, n. 1, 2856691, Fev. 2025.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 1 |
| Biblioteca(s): Embrapa Meio Ambiente; Embrapa Semiárido. |
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| 4. | | 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 : 4 | |
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| Nenhum registro encontrado para a expressão de busca informada. |
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