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Registro Completo |
Biblioteca(s): |
Embrapa Meio Ambiente. |
Data corrente: |
12/01/2023 |
Data da última atualização: |
10/02/2023 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
SILVA, G de S.; CASTRO, C. D. P. da C.; BORGES, G da S. C.; FREITAS, S. T. de; AIDAR, S. de T.; BIASOTO, A. C. T.; RYBKA, A. C. P.; CARDARELLI, H. R. |
Afiliação: |
GRACIETE DE SOUZA SILVA, UNIVERSIDADE FEDERAL DA PARAÍBA; CLIVIA DANUBIA PINHO DA C CASTRO, CPATSA; GRACIELE DA SILVA CAMPELO BORGES, UNIVERSIDADE FEDERAL DA PELOTAS; SERGIO TONETTO DE FREITAS, CPATSA; SAULO DE TARSO AIDAR, CPATSA; ALINE TELLES BIASOTO MARQUES, CNPMA; ANA CECILIA POLONI RYBKA, CPATSA; HAÍSSA ROBERTA CARDARELLI, UNIVERSIDADE FEDERAL DA PARAÍBA. |
Título: |
Physicochemical and functional properties of new sports drink with ricotta cheese whey and a brazilian passion fruit variety. |
Ano de publicação: |
2022 |
Fonte/Imprenta: |
Journal of Food Science and Technology, v. 60, n. 2, p. 538-548, 2023. |
ISSN: |
0975-8402 |
DOI: |
https://doi.org/10.1007/s13197-022-05636-5 |
Idioma: |
Inglês |
Conteúdo: |
aBSTRACT: The present study investigated the bioaccessibility of minerals, bioactive compounds, and sensory acceptance of isotonic beverages formulated with Ricotta cheese whey (RCW) and passion fruit cv. BRS Sertão Forte. Three formulations were developed: I1 with 50% RCW and 5% passion fruit pulp, I2 with 50% RCW and 8.5% pulp, and I3 with 30% RCW and 12% pulp. I3 showed higher ascorbic acid content and antioxidant activity, exhibited the highest scores in the consumer test, and maintained its physicochemical stability and microbiological safety during the storage at 7 °C for 56 days. (?)-Epicatechin gallate, (?)-epigallocatechin gallate, and cis-resveratrol were the main phenolic compounds quantified in the isotonic beverages. I1 and I3 exhibited high bioaccessibility of the minerals K, Na, and Mg (37?70%) compared to I2, which showed bioaccessibility between 31 and 40%. The beverages developed are innovative alternatives for the market of supplements for athletes, combining the use of a dairy industry by-product and a new variety of passion fruit to date little-explored economically. |
Thesagro: |
Bebida não Alcoólica; Maracujá; Ricota; Soro de Leite; Suplemento Energético. |
Thesaurus Nal: |
Bioactive compounds; Cheese whey; In vitro digestion; Passion fruits; Physicochemical properties; Sensory evaluation; Sports drinks. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
Marc: |
LEADER 02274naa a2200373 a 4500 001 2150906 005 2023-02-10 008 2022 bl uuuu u00u1 u #d 022 $a0975-8402 024 7 $ahttps://doi.org/10.1007/s13197-022-05636-5$2DOI 100 1 $aSILVA, G de S. 245 $aPhysicochemical and functional properties of new sports drink with ricotta cheese whey and a brazilian passion fruit variety.$h[electronic resource] 260 $c2022 520 $aaBSTRACT: The present study investigated the bioaccessibility of minerals, bioactive compounds, and sensory acceptance of isotonic beverages formulated with Ricotta cheese whey (RCW) and passion fruit cv. BRS Sertão Forte. Three formulations were developed: I1 with 50% RCW and 5% passion fruit pulp, I2 with 50% RCW and 8.5% pulp, and I3 with 30% RCW and 12% pulp. I3 showed higher ascorbic acid content and antioxidant activity, exhibited the highest scores in the consumer test, and maintained its physicochemical stability and microbiological safety during the storage at 7 °C for 56 days. (?)-Epicatechin gallate, (?)-epigallocatechin gallate, and cis-resveratrol were the main phenolic compounds quantified in the isotonic beverages. I1 and I3 exhibited high bioaccessibility of the minerals K, Na, and Mg (37?70%) compared to I2, which showed bioaccessibility between 31 and 40%. The beverages developed are innovative alternatives for the market of supplements for athletes, combining the use of a dairy industry by-product and a new variety of passion fruit to date little-explored economically. 650 $aBioactive compounds 650 $aCheese whey 650 $aIn vitro digestion 650 $aPassion fruits 650 $aPhysicochemical properties 650 $aSensory evaluation 650 $aSports drinks 650 $aBebida não Alcoólica 650 $aMaracujá 650 $aRicota 650 $aSoro de Leite 650 $aSuplemento Energético 700 1 $aCASTRO, C. D. P. da C. 700 1 $aBORGES, G da S. C. 700 1 $aFREITAS, S. T. de 700 1 $aAIDAR, S. de T. 700 1 $aBIASOTO, A. C. T. 700 1 $aRYBKA, A. C. P. 700 1 $aCARDARELLI, H. R. 773 $tJournal of Food Science and Technology$gv. 60, n. 2, p. 538-548, 2023.
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Registro original: |
Embrapa Meio Ambiente (CNPMA) |
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Registro Completo
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
Data corrente: |
27/06/2013 |
Data da última atualização: |
22/02/2016 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 1 |
Autoria: |
FELICIO, T. L.; ESMERINO, E. A.; CRUZ, A. G.; NOGUEIRA, L. C.; RAICES, R. S. L.; DELIZA, R.; BOLINI, H. M. A.; POLLONIO, M. A. R. |
Afiliação: |
T. L. FELICIO, IFRJ; E. A. ESMERINO, UNICAMP; A. G. CRUZ, IFRJ/UNICAMP; L. C. NOGUEIRA, IFRJ; R. S. L. RAICES, IFRJ; ROSIRES DELIZA, CTAA; H. M. A. BOLINI, UNICAMP; M. A. R. POLLONIO, UNICAMP. |
Título: |
Cheese. What is its contribution to the sodium intake of Brazilians? |
Ano de publicação: |
2013 |
Fonte/Imprenta: |
Appetite, v. 66, p. 84-88, Jul. 2013. |
DOI: |
10.1016/j.appet.2013.03.002 |
Idioma: |
Inglês |
Conteúdo: |
The heightened intake of sodium from processed foods is of great public health concern throughout the world. This study evaluated the sodium contents of cheeses available in Brazil and the contribution of cheese to the daily intake of this micronutrient. The labels of 156 commercial samples of various types of Brazilian cheese (Minas, Prato, mozarella, and requeijão cheese, as well as padrão cheese) were evaluated with respect to the reported sodium content. A high variability in the sodium contents of cheeses within each category was observed, although no significant difference was observed in the sodium content present in one serving (30 g) of cheese versus that present in 100 g of product (p > 0.05). With the exception of Minas cheese, more than 70% of the other cheeses examined in this study could be classified as high-sodium cheeses, with sodium contents exceeding 400 mg Na/100 g of product. These results suggest that cheese manufacturers need to reformulate their products and that public health authorities need to take additional measures to curb sodium intake from cheese consumption, including demand-specific labeling and implementing educational campaigns to inform the public about the dangers associated with high sodium intake. |
Palavras-Chave: |
Rótulo. |
Thesagro: |
Queijo; Saúde Pública; Sódio. |
Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
Marc: |
LEADER 01961naa a2200265 a 4500 001 1960743 005 2016-02-22 008 2013 bl uuuu u00u1 u #d 024 7 $a10.1016/j.appet.2013.03.002$2DOI 100 1 $aFELICIO, T. L. 245 $aCheese. What is its contribution to the sodium intake of Brazilians? 260 $c2013 520 $aThe heightened intake of sodium from processed foods is of great public health concern throughout the world. This study evaluated the sodium contents of cheeses available in Brazil and the contribution of cheese to the daily intake of this micronutrient. The labels of 156 commercial samples of various types of Brazilian cheese (Minas, Prato, mozarella, and requeijão cheese, as well as padrão cheese) were evaluated with respect to the reported sodium content. A high variability in the sodium contents of cheeses within each category was observed, although no significant difference was observed in the sodium content present in one serving (30 g) of cheese versus that present in 100 g of product (p > 0.05). With the exception of Minas cheese, more than 70% of the other cheeses examined in this study could be classified as high-sodium cheeses, with sodium contents exceeding 400 mg Na/100 g of product. These results suggest that cheese manufacturers need to reformulate their products and that public health authorities need to take additional measures to curb sodium intake from cheese consumption, including demand-specific labeling and implementing educational campaigns to inform the public about the dangers associated with high sodium intake. 650 $aQueijo 650 $aSaúde Pública 650 $aSódio 653 $aRótulo 700 1 $aESMERINO, E. A. 700 1 $aCRUZ, A. G. 700 1 $aNOGUEIRA, L. C. 700 1 $aRAICES, R. S. L. 700 1 $aDELIZA, R. 700 1 $aBOLINI, H. M. A. 700 1 $aPOLLONIO, M. A. R. 773 $tAppetite$gv. 66, p. 84-88, Jul. 2013.
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Embrapa Agroindústria de Alimentos (CTAA) |
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