Data/hora: 24/06/2024 19:26:03

Biblioteca(s): 	Embrapa Clima Temperado.	
Data corrente: 	17/03/2022	
Data da última atualização: 	17/03/2022	
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.	
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.	
Título: 	Application of prebiotics in apple products and potential health benefits.	
Ano de publicação: 	2022	
Fonte/Imprenta: 	Journal of Food Science and Technology, v. 59, p. 1249-1262, 2022.	
ISSN: 	0975-8402	
DOI: 	https://doi.org/10.1007/s13197-021-05062-z	
Idioma: 	Inglês	
Notas: 	Published online 14 March 2021.	
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.	
Palavras-Chave: 	Prebiotico.	
Thesagro: 	Maçã.	
Categoria do assunto: 	--	
Registro original: 	Embrapa Clima Temperado (CPACT)	
Exemplares: 	CPACT - (22227-1) - UPC - AP - DD -  -  -  - DIS