Effect of agar and gellan gum on structured guava (Psidium guajava L.): Rheological behavior and gastrointestinal digestion in vitro

Detalhes bibliográficos
Autor(a) principal: Nascimento da Costa, J.
Data de Publicação: 2021
Outros Autores: Lima Nascimento, L.G., Leal, A.R., Danalache, F., Moreira Leite, B.S., Figueiredo, R.W., Mata, Paulina, Delgado Alves, Vitor, Machado de Sousa, P.H.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/23778
Resumo: Structured guava (SG) was produced by inducing gelation of guava pulp adding agar and gellan gum (GG). The rheological properties, as well as in vitro bioaccessibility of ascorbic acid (AA), total antioxidant activity (TAA) and total extractable polyphenols (TEP) were investigated. The results illustrated that the SG gel network made from agar and low acyl gellan (LAG) was completely developed at temperatures close to 20 ◦C. LA75/HA25 showed higher elastic behavior in time sweep. The AA analysis of the pulp and SG revealed that these compounds remained practically unchanged after gastrointestinal digestion in vitro (GID), with a higher bioaccessibility percentage. The average values of TAA and TEP of the structured products were close to those of the guava pulp, with no interference from the use of agar and GG. The Optimized Descriptive Profile showed that the hydrocolloid used influenced the sensory attributes of the SG, changing the texture and appearance
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spelling Effect of agar and gellan gum on structured guava (Psidium guajava L.): Rheological behavior and gastrointestinal digestion in vitrohydrocolloidstexturesimulated digestionantioxidantStructured guava (SG) was produced by inducing gelation of guava pulp adding agar and gellan gum (GG). The rheological properties, as well as in vitro bioaccessibility of ascorbic acid (AA), total antioxidant activity (TAA) and total extractable polyphenols (TEP) were investigated. The results illustrated that the SG gel network made from agar and low acyl gellan (LAG) was completely developed at temperatures close to 20 ◦C. LA75/HA25 showed higher elastic behavior in time sweep. The AA analysis of the pulp and SG revealed that these compounds remained practically unchanged after gastrointestinal digestion in vitro (GID), with a higher bioaccessibility percentage. The average values of TAA and TEP of the structured products were close to those of the guava pulp, with no interference from the use of agar and GG. The Optimized Descriptive Profile showed that the hydrocolloid used influenced the sensory attributes of the SG, changing the texture and appearanceElsevierRepositório da Universidade de LisboaNascimento da Costa, J.Lima Nascimento, L.G.Leal, A.R.Danalache, F.Moreira Leite, B.S.Figueiredo, R.W.Mata, PaulinaDelgado Alves, VitorMachado de Sousa, P.H.2023-01-01T01:30:24Z20212021-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/23778engNascimento da Costa J, Lima Nascimento LG, Leal AR, Danalache F, Moreira Leite BS, Figueiredo RW, Mata P, Alves VD, Machado de Sousa PH (2021). Effect of agar and gellan gum on structured guava (Psidium guajava L.): Rheological behavior and gastrointestinal digestion in vitro. Food Bioscience, 42:101165https://doi.org/10.1016/j.fbio.2021.101165info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-03-06T14:53:24Zoai:www.repository.utl.pt:10400.5/23778Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:07:55.514812Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Effect of agar and gellan gum on structured guava (Psidium guajava L.): Rheological behavior and gastrointestinal digestion in vitro
title Effect of agar and gellan gum on structured guava (Psidium guajava L.): Rheological behavior and gastrointestinal digestion in vitro
spellingShingle Effect of agar and gellan gum on structured guava (Psidium guajava L.): Rheological behavior and gastrointestinal digestion in vitro
Nascimento da Costa, J.
hydrocolloids
texture
simulated digestion
antioxidant
title_short Effect of agar and gellan gum on structured guava (Psidium guajava L.): Rheological behavior and gastrointestinal digestion in vitro
title_full Effect of agar and gellan gum on structured guava (Psidium guajava L.): Rheological behavior and gastrointestinal digestion in vitro
title_fullStr Effect of agar and gellan gum on structured guava (Psidium guajava L.): Rheological behavior and gastrointestinal digestion in vitro
title_full_unstemmed Effect of agar and gellan gum on structured guava (Psidium guajava L.): Rheological behavior and gastrointestinal digestion in vitro
title_sort Effect of agar and gellan gum on structured guava (Psidium guajava L.): Rheological behavior and gastrointestinal digestion in vitro
author Nascimento da Costa, J.
author_facet Nascimento da Costa, J.
Lima Nascimento, L.G.
Leal, A.R.
Danalache, F.
Moreira Leite, B.S.
Figueiredo, R.W.
Mata, Paulina
Delgado Alves, Vitor
Machado de Sousa, P.H.
author_role author
author2 Lima Nascimento, L.G.
Leal, A.R.
Danalache, F.
Moreira Leite, B.S.
Figueiredo, R.W.
Mata, Paulina
Delgado Alves, Vitor
Machado de Sousa, P.H.
author2_role author
author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Nascimento da Costa, J.
Lima Nascimento, L.G.
Leal, A.R.
Danalache, F.
Moreira Leite, B.S.
Figueiredo, R.W.
Mata, Paulina
Delgado Alves, Vitor
Machado de Sousa, P.H.
dc.subject.por.fl_str_mv hydrocolloids
texture
simulated digestion
antioxidant
topic hydrocolloids
texture
simulated digestion
antioxidant
description Structured guava (SG) was produced by inducing gelation of guava pulp adding agar and gellan gum (GG). The rheological properties, as well as in vitro bioaccessibility of ascorbic acid (AA), total antioxidant activity (TAA) and total extractable polyphenols (TEP) were investigated. The results illustrated that the SG gel network made from agar and low acyl gellan (LAG) was completely developed at temperatures close to 20 ◦C. LA75/HA25 showed higher elastic behavior in time sweep. The AA analysis of the pulp and SG revealed that these compounds remained practically unchanged after gastrointestinal digestion in vitro (GID), with a higher bioaccessibility percentage. The average values of TAA and TEP of the structured products were close to those of the guava pulp, with no interference from the use of agar and GG. The Optimized Descriptive Profile showed that the hydrocolloid used influenced the sensory attributes of the SG, changing the texture and appearance
publishDate 2021
dc.date.none.fl_str_mv 2021
2021-01-01T00:00:00Z
2023-01-01T01:30:24Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.5/23778
url http://hdl.handle.net/10400.5/23778
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Nascimento da Costa J, Lima Nascimento LG, Leal AR, Danalache F, Moreira Leite BS, Figueiredo RW, Mata P, Alves VD, Machado de Sousa PH (2021). Effect of agar and gellan gum on structured guava (Psidium guajava L.): Rheological behavior and gastrointestinal digestion in vitro. Food Bioscience, 42:101165
https://doi.org/10.1016/j.fbio.2021.101165
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
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