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| 1. |  | CARON, P.; CRAUFURD, P.; MARTIN, A.; MCDONALD, A.; ABEDINI, W.; AFIFF, S.; BAKURIN, N.; BASS, S.; HILBECK, A.; JANSEN, T.; LHALOUI, S.; LOCK, K.; PRIMAVESI, O.; SENGOOBA, T. Impacts of AKST on development and sustainability goals. In: MCLNTYRE, B. D.; HERREN, H. R.; WAKHUNGU, J.; WATSON, R. T. (Ed.). International assessment of agricultural knowledge, science and technology for development: Global report. Washington: IAASTD, 2009. 145-253| Biblioteca(s): Embrapa Pecuária Sudeste. |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Florestas. Para informações adicionais entre em contato com cnpf.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Florestas. |
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Data corrente: |
05/12/2023 |
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Data da última atualização: |
05/12/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
PRESTES, A. A.; CANELLA, M. H.; HELM, C. V.; CRUZ, A. G. da; PRUDENCIO, E. S. |
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Afiliação: |
AMANDA A PRESTES, FEDERAL UNIVERSITY OF SANTA CATARINA; MARIA HM CANELLA, FEDERAL UNIVERSITY OF SANTA CATARINA; CRISTIANE VIEIRA HELM, CNPF; ADRIANO GOMES DA CRUZ, EDERAL INSTITUTE OF RIO DE JANEIRO; ELANE S PRUDENCIO, FEDERAL UNIVERSITY OF SANTA CATARINA. |
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Título: |
The use of cold pressing technique associated with emerging nonthermal technologies in the preservation of bioactive compounds in tropical fruit juices: an overview. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
Current Opinion in Food Science, v. 51, 101005, p. 1-17, 2023. |
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DOI: |
https://doi.org/10.1016/j.cofs.2023.101005 |
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Idioma: |
Inglês |
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Conteúdo: |
The cold pressing is the most widely used process in the commercial production of juices from fresh fruits, without the addition of heat, preserving all the original nutritional and sensory components, which places these juices in the premium category. Tropical fruits can be a good matrix to produce innovative juices with high amounts of bioactive compounds. These compounds can be reduced or inactivated at high temperatures, making it essential to obtain and preserve these juices through nonthermal processes to ensure maximum maintenance of nutritional quality. Recently, studies showed that a combination of emerging nonthermal technologies before or during pressing could increase the yield of cold-pressed juice, as well as improve its functional properties with a greater release of secondary compounds. The aim of this study was expanding the knowledge of alternatives to produce premium tropical juices, boosting the application of these technologies on an industrial scale. |
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Palavras-Chave: |
Applied Microbiology and Biotechnology; Cold pressing; Compostos bioativos; Prensagem a frio; Suco de frutas tropical; Tropical fruit juices. |
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Thesaurus NAL: |
Bioactive compounds; food science; Juices. |
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Categoria do assunto: |
K Ciência Florestal e Produtos de Origem Vegetal |
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Marc: |
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024 7 $ahttps://doi.org/10.1016/j.cofs.2023.101005$2DOI
100 1 $aPRESTES, A. A.
245 $aThe use of cold pressing technique associated with emerging nonthermal technologies in the preservation of bioactive compounds in tropical fruit juices$ban overview.$h[electronic resource]
260 $c2023
520 $aThe cold pressing is the most widely used process in the commercial production of juices from fresh fruits, without the addition of heat, preserving all the original nutritional and sensory components, which places these juices in the premium category. Tropical fruits can be a good matrix to produce innovative juices with high amounts of bioactive compounds. These compounds can be reduced or inactivated at high temperatures, making it essential to obtain and preserve these juices through nonthermal processes to ensure maximum maintenance of nutritional quality. Recently, studies showed that a combination of emerging nonthermal technologies before or during pressing could increase the yield of cold-pressed juice, as well as improve its functional properties with a greater release of secondary compounds. The aim of this study was expanding the knowledge of alternatives to produce premium tropical juices, boosting the application of these technologies on an industrial scale.
650 $aBioactive compounds
650 $afood science
650 $aJuices
653 $aApplied Microbiology and Biotechnology
653 $aCold pressing
653 $aCompostos bioativos
653 $aPrensagem a frio
653 $aSuco de frutas tropical
653 $aTropical fruit juices
700 1 $aCANELLA, M. H.
700 1 $aHELM, C. V.
700 1 $aCRUZ, A. G. da
700 1 $aPRUDENCIO, E. S.
773 $tCurrent Opinion in Food Science$gv. 51, 101005, p. 1-17, 2023.
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