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dc.creatorCunha, Mariana Crivelari da-
dc.creatorSilva, Jéssyca Santos-
dc.creatorElias, Heloísa Helena de Siqueira-
dc.creatorCarvalho, Elisângela Elena Nunes-
dc.creatorVilas Boas, Eduardo Valério de Barros-
dc.date.accessioned2021-07-09T17:40:14Z-
dc.date.available2021-07-09T17:40:14Z-
dc.date.issued2021-
dc.identifier.citationCUNHA, M. C. da et al. Effects of processing and packaging on bioactive compounds of curriola jelly [Pouteria ramiflora (Mart.) Radlk.] during storage. Food Science and Technology, Campinas, v. 41, n. 1, p. 96-104, Jan./Mar. 2021. DOI: https://doi.org/10.1590/fst.38519.pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/46709-
dc.description.abstractThe objective herein was to evaluate the effect of processing, packaging type (with and without exposure to light) and storage time on the quality of functional attributes of jelly prepared from curriola pulp. The experimental design was a completely randomized 2 × 5 factorial design, with two levels of packaging (transparent and amber) and five storage periods (0, 3, 6, 9 and 12 months). In general, the processing of curriola pulp determined a slight increase in phenolic compounds and antioxidant activity and a reduction in vitamin C content of freshly prepared jelly. The amber package and storage time promoted higher retention of bioactive compounds, mainly gallic acid, besides reducing the percentage of jelly oxidation, determined by the β-carotene / linoleic acid antioxidant method. A reduction in phenolic compounds and vitamin C was observed, which caused a reduction in the antioxidant capacity of curriola jelly. Of the five phenolic compounds identified in freshly prepared curriola jelly, gallic acid was identified as the major compound. In addition, the use of amber packaging, which prevents the incidence of light, may favor the maintenance of bioactive compounds during storage period of curriola jelly under environmental conditions.pt_BR
dc.languageenpt_BR
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentospt_BR
dc.rightsacesso abertopt_BR
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.sourceFood Science and Technologypt_BR
dc.subjectPouteria ramiflora (Mart) Radlkpt_BR
dc.subjectShelf lifept_BR
dc.subjectAntioxidant capacitypt_BR
dc.subjectLiquid chromatographypt_BR
dc.subjectPhenolic compoundspt_BR
dc.subjectCurriola - Geleiapt_BR
dc.subjectAlimentos - Validadept_BR
dc.subjectAlimentos - Embalagenspt_BR
dc.subjectCromatografia liquidapt_BR
dc.subjectCompostos fenólicospt_BR
dc.titleEffects of processing and packaging on bioactive compounds of curriola jelly [Pouteria ramiflora (Mart.) Radlk.] during storagept_BR
dc.typeArtigopt_BR
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