Data/hora: 18/06/2024 13:27:38

Biblioteca(s): 	Embrapa Semiárido.	
Data corrente: 	14/07/2023	
Data da última atualização: 	14/07/2023	
Autoria: 	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.	
Afiliação: 	SUZANA MARIA ANDRADE BARRETO, Federal University of Sergipe, São Cristovão, SE; ANA BEATRIZ MARTINS DA SILVA, Federal Institute of Sertão Pernambucano, Petrolina, PE; MARIA DA CONCEIÇÃO PRUDÊNCIO DUTRA, Federal Institute of Sertão Pernambucano, Petrolina, PE; DEBORA COSTA BASTOS, CPATSA; ANA JÚLIA DE BRITO ARAÚJO CARVALHO, Federal Institute of Sertão Pernambucano, Petrolina, PE; ARÃO CARDOSO VIANA, Federal Institute of Sertão Pernambucano, Petrolina, PE; NARENDRA NARAIN, Federal University of Sergipe, São Cristovão, SE; MARCOS DOS SANTOS LIMA, Federal University of Sergipe, São Cristovão, SE.	
Título: 	Effect of commercial yeasts (Saccharomyces cerevisiae) on fermentation metabolites, phenolic compounds, and bioaccessibility of Brazilian fermented oranges.	
Ano de publicação: 	2023	
Fonte/Imprenta: 	Food Chemistry, v. 408, 135121, 2023.	
DOI: 	https://doi.org/10.1016/j.foodchem.2022.135121	
Idioma: 	Inglês	
Conteúdo: 	Brazil is the largest producer of oranges worldwide, as well as one of the largest producers of orange juice. Alcoholic fermented beverages have been considered a marketable alternative for oranges. In this study, four S. cerevisiae commercial yeasts were evaluated for metabolites generated during orange juice (cv. ?P?era D9&#8242; ) fermentation. Alcohols, sugars, and organic acids were evaluated by HPLC-DAD-RID during fermentation, and phenolic compounds were analyzed in fermented orange. Orange juice and fermented oranges were also subjected to digestion simulations. The yeasts presented an adequate fermentation activity, based on sugar consumption, and high ethanol (>10.5%) and glycerol (4.8?5.5 g/L) contents. The yeast strains T-58 and US-05 produced high levels of lactic acid. Phenolic compounds and antioxidant activity did not differ amongst yeasts, presenting hesperidin levels between 115 and 127 mg/L, respectively. The fermented orange showed a >70% bioaccessibility, compared to juice, especially for catechin, epigallocatechin-gallate, procyanidin-B2, rutin, and procyanidin-B1.	
Palavras-Chave: 	Bioacessibilidade; Composição da bebida; Compostos bioativos.	
Thesagro: 	Composto Fenólico; Laranja; Saccharomyces Cerevisiae; Suco de Laranja.	
Thesaurus Nal: 	Bioactive compounds; Citrus; Oranges; Phenolic compounds.	
Categoria do assunto: 	X Pesquisa, Tecnologia e Engenharia	
URL: 	http://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1154942/1/Effect-of-commercial-yeasts-Saccharomyces-cerevisiae-on-fermentation-2023.pdf	
Registro original: 	Embrapa Semiárido (CPATSA)	
Exemplares: 	CPATSA - (60508-1) - UPC - AP - DD -  -  -  - DIS