| |
|
|
 | 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 |
|
Biblioteca(s): |
Embrapa Agroindústria de Alimentos; Embrapa Amazônia Oriental. |
|
Data corrente: |
16/10/2014 |
|
Data da última atualização: |
19/10/2022 |
|
Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Autoria: |
MATTIETTO, R. A.; GOMES, F. S.; MATTA, V. M. |
|
Afiliação: |
RAFAELLA DE ANDRADE MATTIETTO, CPATU; FLAVIA DOS SANTOS GOMES, CTAA; VIRGINIA MARTINS DA MATTA, CTAA. |
|
Título: |
Effect of açaí pasteurization conditions on its antioxidant activity. |
|
Ano de publicação: |
2014 |
|
Fonte/Imprenta: |
Acta Horticulturae, v. 1040, p. 179-185, 2014. |
|
Idioma: |
Inglês |
|
Conteúdo: |
The açaí tree has been considered as the most important palm of the North Region of Brazil, as its fruit pulp consumption has largely increased in the last years being commercialized all over the world mainly due to its composition in bioactive compounds and potentiality as a functional product. In this work, the effect of the thermal process conditions on the antioxidant capacity of the açaí pulp was evaluated. The açaí fruit, obtained from natural populations of Abaetetuba, Pará, Brazil, was extracted in a mechanical açaí depulper, with water addition. The total solids content of the obtained pulp was 13%. The pasteurization was conducted in a continuous small scale system and the tested conditions followed a composed rotational experimental plan, which had temperature and time as independent factors and the antioxidant activity as the main response. Results showed that none of the two factors or their interactions was significant at 95% probability, which means that the antioxidant activity is not significantly affected with time or temperature on proposed levels. The tendency plot suggests that the antioxidant activity tends to increase, preferentially, when lower temperatures and higher residence times are applied or with high temperatures with very little residence times. The Tukey test (p0.05) showed that there was not a significant difference among most of the tested conditions, the control sample being equal to the pasteurized samples except for those obtained at 75°C/65 s, 90°C/65 s and 82.5°C/ 50 s. It is possible to say that there is a range of time and temperature pasteurization conditions that permit to preserve the quality of the açaí pulp. MenosThe açaí tree has been considered as the most important palm of the North Region of Brazil, as its fruit pulp consumption has largely increased in the last years being commercialized all over the world mainly due to its composition in bioactive compounds and potentiality as a functional product. In this work, the effect of the thermal process conditions on the antioxidant capacity of the açaí pulp was evaluated. The açaí fruit, obtained from natural populations of Abaetetuba, Pará, Brazil, was extracted in a mechanical açaí depulper, with water addition. The total solids content of the obtained pulp was 13%. The pasteurization was conducted in a continuous small scale system and the tested conditions followed a composed rotational experimental plan, which had temperature and time as independent factors and the antioxidant activity as the main response. Results showed that none of the two factors or their interactions was significant at 95% probability, which means that the antioxidant activity is not significantly affected with time or temperature on proposed levels. The tendency plot suggests that the antioxidant activity tends to increase, preferentially, when lower temperatures and higher residence times are applied or with high temperatures with very little residence times. The Tukey test (p0.05) showed that there was not a significant difference among most of the tested conditions, the control sample being equal to the pasteurized samples except for those obtain... Mostrar Tudo |
|
Palavras-Chave: |
Atividade antioxidante; Qualidade da polpa. |
|
Thesagro: |
Açaí; Euterpe Oleracea; Pasteurização; Tratamento Térmico. |
|
Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
|
Marc: |
LEADER 02305naa a2200217 a 4500
001 1997420
005 2022-10-19
008 2014 bl uuuu u00u1 u #d
100 1 $aMATTIETTO, R. A.
245 $aEffect of açaí pasteurization conditions on its antioxidant activity.
260 $c2014
520 $aThe açaí tree has been considered as the most important palm of the North Region of Brazil, as its fruit pulp consumption has largely increased in the last years being commercialized all over the world mainly due to its composition in bioactive compounds and potentiality as a functional product. In this work, the effect of the thermal process conditions on the antioxidant capacity of the açaí pulp was evaluated. The açaí fruit, obtained from natural populations of Abaetetuba, Pará, Brazil, was extracted in a mechanical açaí depulper, with water addition. The total solids content of the obtained pulp was 13%. The pasteurization was conducted in a continuous small scale system and the tested conditions followed a composed rotational experimental plan, which had temperature and time as independent factors and the antioxidant activity as the main response. Results showed that none of the two factors or their interactions was significant at 95% probability, which means that the antioxidant activity is not significantly affected with time or temperature on proposed levels. The tendency plot suggests that the antioxidant activity tends to increase, preferentially, when lower temperatures and higher residence times are applied or with high temperatures with very little residence times. The Tukey test (p0.05) showed that there was not a significant difference among most of the tested conditions, the control sample being equal to the pasteurized samples except for those obtained at 75°C/65 s, 90°C/65 s and 82.5°C/ 50 s. It is possible to say that there is a range of time and temperature pasteurization conditions that permit to preserve the quality of the açaí pulp.
650 $aAçaí
650 $aEuterpe Oleracea
650 $aPasteurização
650 $aTratamento Térmico
653 $aAtividade antioxidante
653 $aQualidade da polpa
700 1 $aGOMES, F. S.
700 1 $aMATTA, V. M.
773 $tActa Horticulturae$gv. 1040, p. 179-185, 2014.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Amazônia Oriental (CPATU) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
|
Registro Completo
|
Biblioteca(s): |
Embrapa Arroz e Feijão. |
|
Data corrente: |
07/08/2006 |
|
Data da última atualização: |
28/04/2023 |
|
Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Autoria: |
SARTORATO, A. |
|
Afiliação: |
ALOISIO SARTORATO, CNPAF. |
|
Título: |
Novas fontes de resistência do feijoeiro comum à mancha angular. |
|
Ano de publicação: |
2006 |
|
Fonte/Imprenta: |
Fitopatologia Brasileira, v. 31, n. 2, p. 192-194, mar./abr. 2006. |
|
Idioma: |
Português |
|
Conteúdo: |
Vinte e oito genótipos, incluindo cultivares de algumas instituições de pesquisa e linhagens do programa de melhoramento da Embrapa Arroz e Feijão, foram avaliados quanto a resistência a oito patótipos do fungo Phaeoisariopsis griseola, agente causal da mancha angular do feijoeiro comum. Estes genótipos foram inoculados aos 14-16 dias após o plantio com uma suspensão contendo 2,0 x 104 conídios mL-1. Os sintomas foram avaliados de 14 a 18 dias após a inoculação, utilizando uma escala de nove graus onde foram consideradas resistentes (reação compatível) as plantas que apresentaram os graus de 1 a 3 e suscetíveis (reação incompatível), as que apresentaram os graus de 4 a 9. Os genótipos 'Ouro Negro' e 'LM 202202530' apresentaram reação de resistência a oito e a sete dos oito patótipos utilizados, respectivamente. A cultivar BRS Requinte foi resistente a cinco patótipos e as cultivares BRS Pontal e Cornell 49-242 foram resistentes a apenas quatro patótipos. |
|
Palavras-Chave: |
Cultivar; Cultivares; Patótipo; Patótipos; Phasealus vulgaris. |
|
Thesagro: |
Feijão; Mancha Angular; Phaseolus Vulgaris; Resistência. |
|
Thesaurus NAL: |
Phaeoisariopsis griseola. |
|
Categoria do assunto: |
--
H Saúde e Patologia |
|
URL: |
https://www.alice.cnptia.embrapa.br/alice/bitstream/doc/214247/1/fit-bras-2006.pdf
|
|
Marc: |
LEADER 01651naa a2200241 a 4500
001 1214247
005 2023-04-28
008 2006 bl uuuu u00u1 u #d
100 1 $aSARTORATO, A.
245 $aNovas fontes de resistência do feijoeiro comum à mancha angular.
260 $c2006
520 $aVinte e oito genótipos, incluindo cultivares de algumas instituições de pesquisa e linhagens do programa de melhoramento da Embrapa Arroz e Feijão, foram avaliados quanto a resistência a oito patótipos do fungo Phaeoisariopsis griseola, agente causal da mancha angular do feijoeiro comum. Estes genótipos foram inoculados aos 14-16 dias após o plantio com uma suspensão contendo 2,0 x 104 conídios mL-1. Os sintomas foram avaliados de 14 a 18 dias após a inoculação, utilizando uma escala de nove graus onde foram consideradas resistentes (reação compatível) as plantas que apresentaram os graus de 1 a 3 e suscetíveis (reação incompatível), as que apresentaram os graus de 4 a 9. Os genótipos 'Ouro Negro' e 'LM 202202530' apresentaram reação de resistência a oito e a sete dos oito patótipos utilizados, respectivamente. A cultivar BRS Requinte foi resistente a cinco patótipos e as cultivares BRS Pontal e Cornell 49-242 foram resistentes a apenas quatro patótipos.
650 $aPhaeoisariopsis griseola
650 $aFeijão
650 $aMancha Angular
650 $aPhaseolus Vulgaris
650 $aResistência
653 $aCultivar
653 $aCultivares
653 $aPatótipo
653 $aPatótipos
653 $aPhasealus vulgaris
773 $tFitopatologia Brasileira$gv. 31, n. 2, p. 192-194, mar./abr. 2006.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Arroz e Feijão (CNPAF) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
| Nenhum registro encontrado para a expressão de busca informada. |
|
|
