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 | Acesso ao texto completo restrito à biblioteca da Embrapa Clima Temperado. Para informações adicionais entre em contato com cpact.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Clima Temperado. |
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Data corrente: |
17/03/2022 |
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Data da última atualização: |
17/03/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
RIBEIRO, J. A.; PEREIRA, E. dos S.; RAPHAELLI, C. de O.; RADÜNZ, M.; CAMARGO, T. M.; CONCENÇO, F. I. G. da R.; FLORES CANTILLANO, R. F.; FIORENTINI, A. M.; NORA, L. |
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Afiliação: |
JARDEL ARAÚJO RIBEIRO; ELISA DOS SANTOS PEREIRA; CHIRLE DE OLIVEIRA RAPHAELLI; MARJANA RADÜNZ; TAIANE MOTA CAMARGO; FERNANDA IZABEL GARCIA DA ROCHA CONCENÇO; RUFINO FERNANDO FLORES CANTILLANO, CPACT; ÂNGELA MARIA FIORENTINI; LEONARDO NORA. |
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Título: |
Application of prebiotics in apple products and potential health benefits. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Journal of Food Science and Technology, v. 59, p. 1249-1262, 2022. |
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ISSN: |
0975-8402 |
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DOI: |
https://doi.org/10.1007/s13197-021-05062-z |
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Idioma: |
Inglês |
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Notas: |
Published online 14 March 2021. |
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Conteúdo: |
Among the fruits, the apple stands out among the most used for elaboration of processed foods. However, the importance of prebiotics in apple products has never been widely analyzed. Prebiotic is a food component resistant to gastric acidity, digestion by mammalian enzymes and gastrointestinal absorption. But following fermentation in the colon, prebiotics result in specific changes in the composition and / or metabolism of the gastrointestinal microbiota, conferring benefits to the health of the host. Therefore, fortifying apple-based products with additional prebiotics is an important strategy for improving consumer health benefits. In this review, after compiling and analyzing scientific and technological studies focusing on prebiotics in apple products, the following benefits of these prebiotics became evident: (1) reduction of water loss in the food matrix; (2) preservation of bioactive and volatile compounds; (3) texture improvement (thickening) in the food industry; (4) increased shelf-live and (5) increased survival of probiotic bacteria, promoting positive effects on microbiota. In addition, this review shows the benefits of different prebiotics for stability and sensory acceptance of apple processed foods. |
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Palavras-Chave: |
Prebiotico. |
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Thesagro: |
Maçã. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02083naa a2200277 a 4500
001 2140993
005 2022-03-17
008 2022 bl uuuu u00u1 u #d
022 $a0975-8402
024 7 $ahttps://doi.org/10.1007/s13197-021-05062-z$2DOI
100 1 $aRIBEIRO, J. A.
245 $aApplication of prebiotics in apple products and potential health benefits.$h[electronic resource]
260 $c2022
500 $aPublished online 14 March 2021.
520 $aAmong the fruits, the apple stands out among the most used for elaboration of processed foods. However, the importance of prebiotics in apple products has never been widely analyzed. Prebiotic is a food component resistant to gastric acidity, digestion by mammalian enzymes and gastrointestinal absorption. But following fermentation in the colon, prebiotics result in specific changes in the composition and / or metabolism of the gastrointestinal microbiota, conferring benefits to the health of the host. Therefore, fortifying apple-based products with additional prebiotics is an important strategy for improving consumer health benefits. In this review, after compiling and analyzing scientific and technological studies focusing on prebiotics in apple products, the following benefits of these prebiotics became evident: (1) reduction of water loss in the food matrix; (2) preservation of bioactive and volatile compounds; (3) texture improvement (thickening) in the food industry; (4) increased shelf-live and (5) increased survival of probiotic bacteria, promoting positive effects on microbiota. In addition, this review shows the benefits of different prebiotics for stability and sensory acceptance of apple processed foods.
650 $aMaçã
653 $aPrebiotico
700 1 $aPEREIRA, E. dos S.
700 1 $aRAPHAELLI, C. de O.
700 1 $aRADÜNZ, M.
700 1 $aCAMARGO, T. M.
700 1 $aCONCENÇO, F. I. G. da R.
700 1 $aFLORES CANTILLANO, R. F.
700 1 $aFIORENTINI, A. M.
700 1 $aNORA, L.
773 $tJournal of Food Science and Technology$gv. 59, p. 1249-1262, 2022.
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Registro original: |
Embrapa Clima Temperado (CPACT) |
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Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
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| Acesso ao texto completo restrito à biblioteca da Embrapa Instrumentação. Para informações adicionais entre em contato com cnpdia.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Instrumentação. |
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Data corrente: |
14/02/2008 |
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Data da última atualização: |
20/02/2009 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
Nacional - B |
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Autoria: |
BICUDO, R. C.; BICUDO, T. C.; FORATO, L. A.; COLNAGO, L. A.; LANÇAS, F. M. |
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Afiliação: |
LUCIMARA APARECIDA FORATO, Embrapa Instrumentação Agropecuária; LUIZ ALBERTO COLNAGO, Embrapa Instrumentação Agropecuária. |
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Título: |
Maize no-zein proteins analysis by LC-MS/MS. |
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Ano de publicação: |
2006 |
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Fonte/Imprenta: |
Activity Report (Brazilian Synchrotron Light Laboratory), Campinas, p. 1-2, 2006. 1 CD-ROM. |
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Idioma: |
Inglês |
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Thesagro: |
Milho. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 00486naa a2200169 a 4500
001 1030533
005 2009-02-20
008 2006 bl --- 0-- u #d
100 1 $aBICUDO, R. C.
245 $aMaize no-zein proteins analysis by LC-MS/MS.
260 $c2006
650 $aMilho
700 1 $aBICUDO, T. C.
700 1 $aFORATO, L. A.
700 1 $aCOLNAGO, L. A.
700 1 $aLANÇAS, F. M.
773 $tActivity Report (Brazilian Synchrotron Light Laboratory), Campinas, p. 1-2, 2006. 1 CD-ROM.
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Registro original: |
Embrapa Instrumentação (CNPDIA) |
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