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| 2. |  | RAPHAELLI, C. O.; DANNENBERG, G.; DALMAZO, G. O.; PEREIRA, E. S.; RADÜNZ, M.; VIZZOTTO, M.; FIORENTINI, A. M.; GANDRA, E. A.; NORA, L. Antibacterial and antioxidant properties of phenolic-rich extracts from apple (Malus domestica cv. Gala) International Food Research Journal, v. 26, n. 4, p. 1133-1142, 2019.| Biblioteca(s): Embrapa Clima Temperado. |
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| 3. | | RAPHAELLI, C. de O.; CAMARGO, T. M.; RADÜNZ, M.; PEREIRA, E. DOS S.; CONCENÇO, F. I. G. DA R.; VIZZOTTO, M.; ZAVAREZE, E. DA R.; NORA, L. Eugenia pyriformis Cambess-Myrtaceae: An Unexplored Brazilian Species with Antimicrobial and Antioxidant Potential. Current Nutrition & Food Science, p. 1-10, 2023. Online first. E-pub Ahead of Print. Published on: 10 October, 2023.| Biblioteca(s): Embrapa Clima Temperado. |
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| 5. | | 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. Application of prebiotics in apple products and potential health benefits. Journal of Food Science and Technology, v. 59, p. 1249-1262, 2022. Published online 14 March 2021.| Biblioteca(s): Embrapa Clima Temperado. |
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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. |
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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Circulação/Nível: |
A - 2 |
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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: |
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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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