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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria Tropical. |
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Data corrente: |
13/05/2025 |
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Data da última atualização: |
13/05/2025 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
ALVES FILHO, E. G.; SILVA, L. M. A. e; CANUTO, K. M.; MAIA, D. L. H.; RODRIGUES, S.; FERNANDES, F. A. N. |
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Afiliação: |
ELENILSON G. ALVES FILHO, UNIVERSIDADE FEDERAL DO CEARÁ; LORENA MARA ALEXANDRE E SILVA, CNPAT; KIRLEY MARQUES CANUTO, CNPAT; DAYANNE LARA HOLANDA MAIA, UNIVERSIDADE FEDERAL DO CEARÁ; SUELI RODRIGUES, UNIVERSIDADE FEDERAL DO CEARÁ; FABIANO ANDRE NARCISO FERNANDES, UNIVERSIDADE FEDERAL DO CEARÁ. |
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Título: |
Plasma and ultrasound-treated cashew apple juices: An NMR analysis approach of its sugars, amino and organic acids. |
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Ano de publicação: |
2025 |
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Fonte/Imprenta: |
Food Research International, 204, 115919, 2025. |
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DOI: |
https://doi.org/10.1016/j.foodres.2025.115919 |
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Idioma: |
Inglês |
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Conteúdo: |
Cashew apple juice is a beverage derived from the peduncles of the cashew fruit (Anacardium occidentale). It is a nutrient-dense juice containing vitamins, organic acids, phenolics, carotenoids, amino acids, and sugars. Thermal processing darkens the juice, reducing its appeal, while non-thermal processing preserves its visual appeal but may lead to changes in its chemical composition. In this study, we evaluate the effects of plasma and ultrasound processing on the concentration of sugars, organic, and amino acids in cashew apple juice, analysing them by NMR technique. Experimental designs were planned to map each process ’ s main operating conditions range. Processing the juice with plasma has the advantage of preserving its natural chemical characteristics while boosting the amino acid content. Meanwhile, ultrasound processing reduces the juice ’ s sugar content by up to 21 %, offering the potential to create lower-calorie cashew apple juice without compromising its natural sweetness and sourness. |
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Palavras-Chave: |
Fruit processing; Non-thermal technology NMR; Processamento de frutas; Suco tropical; Tecnologia não térmica RMN; Tropical juice. |
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Thesagro: |
Caju; Composição Química. |
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Thesaurus Nal: |
Cashew fruit; Chemical composition. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02008naa a2200313 a 4500
001 2175549
005 2025-05-13
008 2025 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.foodres.2025.115919$2DOI
100 1 $aALVES FILHO, E. G.
245 $aPlasma and ultrasound-treated cashew apple juices$bAn NMR analysis approach of its sugars, amino and organic acids.$h[electronic resource]
260 $c2025
520 $aCashew apple juice is a beverage derived from the peduncles of the cashew fruit (Anacardium occidentale). It is a nutrient-dense juice containing vitamins, organic acids, phenolics, carotenoids, amino acids, and sugars. Thermal processing darkens the juice, reducing its appeal, while non-thermal processing preserves its visual appeal but may lead to changes in its chemical composition. In this study, we evaluate the effects of plasma and ultrasound processing on the concentration of sugars, organic, and amino acids in cashew apple juice, analysing them by NMR technique. Experimental designs were planned to map each process ’ s main operating conditions range. Processing the juice with plasma has the advantage of preserving its natural chemical characteristics while boosting the amino acid content. Meanwhile, ultrasound processing reduces the juice ’ s sugar content by up to 21 %, offering the potential to create lower-calorie cashew apple juice without compromising its natural sweetness and sourness.
650 $aCashew fruit
650 $aChemical composition
650 $aCaju
650 $aComposição Química
653 $aFruit processing
653 $aNon-thermal technology NMR
653 $aProcessamento de frutas
653 $aSuco tropical
653 $aTecnologia não térmica RMN
653 $aTropical juice
700 1 $aSILVA, L. M. A. e
700 1 $aCANUTO, K. M.
700 1 $aMAIA, D. L. H.
700 1 $aRODRIGUES, S.
700 1 $aFERNANDES, F. A. N.
773 $tFood Research International, 204, 115919, 2025.
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Registro original: |
Embrapa Agroindústria Tropical (CNPAT) |
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