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| Registros recuperados : 28 | |
| 10. |  | BARRETO, A. G.; CARVALHO, R. A.; CABRAL, L. M. C.; MATTA, V. M. da; FREITAS, S. C. de. Concentration by reverse osmosis of camu-camu juice. Acta Horticulturae, v. 1040, p. 39-42, Jun. 2014. Edition of Proceedings of the III International Symposium on Human Health Effects of Fruits and Vegetables, Avignon, Oct. 2009.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 12. | | BARRETO, A. G.; NOGUEIRA, R. I.; MATTOS, L. da S. de; GODOY, R. C. B. de; FREITAS, S. P. Effect of drying temperature on the nutritional quality of the pinhão (Araucaria angustifolia) flour. In: EUROPEAN DRYING CONFERENCE, 5.; 2015, Budapest. Eurodrying'2015. Budapest: [s. n.], 2015. 8 p. Autoria: MATTOS, L. da S. de [i.e. NASCIMENTO, L. da S. de M.].| Biblioteca(s): Embrapa Florestas. |
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| 13. | | BARRETO, A. G.; NOGUEIRA, R. I.; MATTOS, L. da S. de; GODOY, R. C. B. de; FREITAS, S. P. Effect of drying temperature on the nutritional quality of the pinhão (araucária angustifolia) flour. In: EUROPEAN DRYING CONFERENCE, 5.; 2015, Budapest. Eurodrying'2015. Budapest: [s. n.], 2015. 8 p. Autoria: MATTOS, L. da S. de [i.e. NASCIMENTO, L. da S. de M.].| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 14. | | VERZIGNASSI, J. R.; PROVENZANO, R.; BENCHIMOL, R. L.; POLTRONIERI, L. S.; JESUS, A. L. e; BARRETO, A. G. T. Podridão-mole (Erwinia carotovora) em couve no Pará. In: JORNADA DE INICIAÇÃO CIENTÍFICA DO PET, 2., 2007, Belém, PA. Iniciação científica e a formação profissional: anais. Belém, PA: PROEN/UFRA, 2007. 1 CD-ROM.| Biblioteca(s): Embrapa Amazônia Oriental. |
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| 15. | | DOURADO NETO, D.; ASSIS, J. P. de; MANFRON, P. A.; SPAROVEK, G.; BARRETO, A. G. O. P.; MARTIN, T. N. Simulação estocástica de valores médios diários de temperatura do ar e de radiação solar global para Piracicaba-SP, utilizando distribuição normal. Revista Brasileira de Agrometeorologia, Piracicaba, v. 13, n. 2, p. 225-235, 2005.| Biblioteca(s): Embrapa Agricultura Digital. |
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| 16. | | BARRETO, A. G.; GUERRA, A. F.; NOGUEIRA, R. I.; CARVALHO, C. W. P. de; GODOY, R. C. B. de; FREITAS, S. P. Functional peanut butter stuffed snack development based on Brazilian pine (Araucaria angustifolia) and rice flours. IOSR Journal of Engineering, v, 8, n. 7, p. 53-58, July 2018.| Biblioteca(s): Embrapa Agroindústria de Alimentos; Embrapa Florestas. |
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| 17. | | BARRETO, A. G.; NOGUEIRA, R. I.; NASCIMENTO, L. da S. de M. do; GODOY, R. C. B. de; FREITAS, S. P. Influência da película em amêndoas de pinhão (Araucaria Angustifolia) na sua qualidade nutricional. In: CONGRESSO BRASILEIRO DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 25.; CIGR SESSION 6 INTERNATIONAL TECHNICAL SYMPOSIUM, 10., 2016, Gramado. Alimentação: árvore que sustenta a vida. Anais. Gramado: SBCTA Regional, 2016. 6 p. Food: the tree that sustains life. 676.| Biblioteca(s): Embrapa Agroindústria de Alimentos; Embrapa Florestas. |
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| 18. | | VERZIGNASSI, J. R.; JESUS, A. L. e; SILVA, M. de F. A.; POLTRONIERI, L. S.; BENCHIMOL, R. L.; PROVENZANO, R.; BARRETO, A. G. T.; GONÇALVES, D. de A. Podridão de raízes de bananeira pv0376 causada por Meloidogyne incognita no Pará. In: JORNADA DE INICIAÇÃO CIENTÍFICA DO PET, 2., 2007, Belém, PA. Iniciação científica e a formação profissional: anais. Belém, PA: PROEN/UFRA, 2007. 1 CD-ROM.| Biblioteca(s): Embrapa Amazônia Oriental. |
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| 19. | | VERZIGNASSI, J. R.; BARRETO, A. G. T.; POLTRONIERI, L. S.; BENCHIMOL, R. L.; PROVENZANO, R.; JESUS, A. L. e; GONCALVES, D. de A. Mancha-alvo em mogno-africano no Pará. In: JORNADA DE INICIAÇÃO CIENTÍFICA DO PET, 2., 2007, Belém, PA. Iniciação científica e a formação profissional: anais. Belém, PA: PROEN/UFRA, 2007. 1 CD-ROM.| Biblioteca(s): Embrapa Amazônia Oriental. |
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| 20. | | BARRETO, A. G.; SOBRAL, L. DE A.; GUERRA, A. F.; NOGUEIRA, R. I.; GODOY, R. C. B. de; FREITAS, S. P. Moisture sorption isotherms and shelf life evaluation of pinhão (Araucaria angustifolia) flour. In: EUROPEAN DRYING CONFERENCE, 6., 2017, Bélgium. Innovations in drying: bridging the gap between academia and industry: book of abstracts. Bélgium: Liège Université, 2017. EFCE event n° 738. 7 p.| Biblioteca(s): Embrapa Agroindústria de Alimentos; Embrapa Florestas. |
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| Registros recuperados : 28 | |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
30/01/2015 |
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Data da última atualização: |
07/04/2016 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 2 |
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Autoria: |
BARRETO, A. G.; CARVALHO, R. A.; CABRAL, L. M. C.; MATTA, V. M. da; FREITAS, S. C. de. |
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Afiliação: |
A. G. BARRETO, CEFET/RJ; R. A. CARVALHO, CEFET/RJ; LOURDES MARIA CORREA CABRAL, CTAA; VIRGINIA MARTINS DA MATTA, CTAA; SIDINEA CORDEIRO DE FREITAS, CTAA. |
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Título: |
Concentration by reverse osmosis of camu-camu juice. |
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Ano de publicação: |
2014 |
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Fonte/Imprenta: |
Acta Horticulturae, v. 1040, p. 39-42, Jun. 2014. |
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Idioma: |
Inglês |
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Notas: |
Edition of Proceedings of the III International Symposium on Human Health Effects of Fruits and Vegetables, Avignon, Oct. 2009. |
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Conteúdo: |
Camu-camu is a native fruit from the Amazon region, rich in vitamin C and other antioxidant compounds. Camu-camu juice concentration is an option to increase its shelf-life, reduce transport and storage costs, and add value to the fruit. However, during the concentration by conventional heat treatment, the juice may lose important bioactive compounds, reducing their antioxidant activity. Membrane separation processes have attracted much attention in the fruit juices industry as they are conducted under mild conditions, preserving heat sensitive substances. This study aimed at evaluating the effect of reverse osmosis (RO) concentration on antioxidant activity of the camu-camu juice, taking in account the previous pretreatment applied, centrifugation or centrifugation followed by microfiltration. Integral camu-camu juice was centrifuged using a basket centrifuge with a 150 ?m mesh or centrifuged and microfiltered with a 0.1 ?m tubular ceramic membrane. The juice concentration was carried out in a plate and frame module with composite membranes at different operational conditions. The lower loss of vitamin C and total antioxidant activity was eached at 60 bar and 20°C. The preservation of the antioxidant activity and an important decrease in the vitamin C content of concentrated juices independently of the adopted pre-treatment were bserved. This fact could be attributed to the vitamin C action, protecting the other bioactive substances. Additionally, when the RO process was carried out with camu-camu juice just centrifuged, the vitamin C loss was higher than when the juice was centrifuged and microfiltered. This occurs probably due to the higher residence time of the centrifuged juice in the RO system caused by its higher suspended solids content. It can be concluded that the membrane residence time is a parameter to be optimized in RO process in order to better preserve the antioxidant compounds of the products. MenosCamu-camu is a native fruit from the Amazon region, rich in vitamin C and other antioxidant compounds. Camu-camu juice concentration is an option to increase its shelf-life, reduce transport and storage costs, and add value to the fruit. However, during the concentration by conventional heat treatment, the juice may lose important bioactive compounds, reducing their antioxidant activity. Membrane separation processes have attracted much attention in the fruit juices industry as they are conducted under mild conditions, preserving heat sensitive substances. This study aimed at evaluating the effect of reverse osmosis (RO) concentration on antioxidant activity of the camu-camu juice, taking in account the previous pretreatment applied, centrifugation or centrifugation followed by microfiltration. Integral camu-camu juice was centrifuged using a basket centrifuge with a 150 ?m mesh or centrifuged and microfiltered with a 0.1 ?m tubular ceramic membrane. The juice concentration was carried out in a plate and frame module with composite membranes at different operational conditions. The lower loss of vitamin C and total antioxidant activity was eached at 60 bar and 20°C. The preservation of the antioxidant activity and an important decrease in the vitamin C content of concentrated juices independently of the adopted pre-treatment were bserved. This fact could be attributed to the vitamin C action, protecting the other bioactive substances. Additionally, when the RO process was ca... Mostrar Tudo |
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Palavras-Chave: |
Amazonian fruit; Antioxidant compounds; Membrane separation processes; Vitamin C. |
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Thesaurus NAL: |
centrifugation; microfiltration. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
|
Marc: |
LEADER 02751naa a2200253 a 4500
001 2007283
005 2016-04-07
008 2014 bl uuuu u00u1 u #d
100 1 $aBARRETO, A. G.
245 $aConcentration by reverse osmosis of camu-camu juice.
260 $c2014
500 $aEdition of Proceedings of the III International Symposium on Human Health Effects of Fruits and Vegetables, Avignon, Oct. 2009.
520 $aCamu-camu is a native fruit from the Amazon region, rich in vitamin C and other antioxidant compounds. Camu-camu juice concentration is an option to increase its shelf-life, reduce transport and storage costs, and add value to the fruit. However, during the concentration by conventional heat treatment, the juice may lose important bioactive compounds, reducing their antioxidant activity. Membrane separation processes have attracted much attention in the fruit juices industry as they are conducted under mild conditions, preserving heat sensitive substances. This study aimed at evaluating the effect of reverse osmosis (RO) concentration on antioxidant activity of the camu-camu juice, taking in account the previous pretreatment applied, centrifugation or centrifugation followed by microfiltration. Integral camu-camu juice was centrifuged using a basket centrifuge with a 150 ?m mesh or centrifuged and microfiltered with a 0.1 ?m tubular ceramic membrane. The juice concentration was carried out in a plate and frame module with composite membranes at different operational conditions. The lower loss of vitamin C and total antioxidant activity was eached at 60 bar and 20°C. The preservation of the antioxidant activity and an important decrease in the vitamin C content of concentrated juices independently of the adopted pre-treatment were bserved. This fact could be attributed to the vitamin C action, protecting the other bioactive substances. Additionally, when the RO process was carried out with camu-camu juice just centrifuged, the vitamin C loss was higher than when the juice was centrifuged and microfiltered. This occurs probably due to the higher residence time of the centrifuged juice in the RO system caused by its higher suspended solids content. It can be concluded that the membrane residence time is a parameter to be optimized in RO process in order to better preserve the antioxidant compounds of the products.
650 $acentrifugation
650 $amicrofiltration
653 $aAmazonian fruit
653 $aAntioxidant compounds
653 $aMembrane separation processes
653 $aVitamin C
700 1 $aCARVALHO, R. A.
700 1 $aCABRAL, L. M. C.
700 1 $aMATTA, V. M. da
700 1 $aFREITAS, S. C. de
773 $tActa Horticulturae$gv. 1040, p. 39-42, Jun. 2014.
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