Protein beverages containing anthocyanins of jabuticaba

Detalhes bibliográficos
Autor(a) principal: ROCHA,Juliana de Cássia Gomes
Data de Publicação: 2019
Outros Autores: VIANA,Kéllen Wanessa Coutinho, MENDONÇA,Adriana Corrêa, NEVES,Nathália de Andrade, CARVALHO,Antônio Fernandes de, MINIM,Valéria Paula Rodrigues, BARROS,Frederico Augusto Ribeiro de, STRINGHETA,Paulo César
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100112
Resumo: Abstract The objective of this study was to develop, characterize and evaluate the stability of whey protein beverages containing anthocyanins from jabuticaba skins. Beverage formulations containing 0.5% (F1), 2.0% (F2), 4.0% (F3) and 6.0% (F4) of whey proteins and 2.0 mL of the concentrated phenolic extract from jabuticaba skins were developed. Physicochemical parameters (pH, acidity, total soluble solids, protein content, viscosity, color), antioxidant capacity, total anthocyanins and total phenols of the beverages were determined. In addition, a sensory acceptance test and a stability study were performed. The physicochemical analyses indicated that the protein concentration significantly (p < 0.05) affected the values of acidity, total soluble solids, total phenols and antioxidant capacity. The protein content also influenced the total color difference (ΔE) between formulations. The greater differences were observed in the formulation pairs containing low and high protein contents. The formulations F1, F2 and F3 were equally accepted on overall impression and color attributes. The stability study demonstrated that there was no significant change (p > 0.05) in the total anthocyanins and in the physicochemical properties of F3 over storage time, which indicated a good stability and a great market potential of the whey protein beverages containing anthocyanins from jabuticaba skins.
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spelling Protein beverages containing anthocyanins of jabuticabawhey proteinsphenolic compoundsantioxidantsskins of jabuticabaPlinia caulifloraAbstract The objective of this study was to develop, characterize and evaluate the stability of whey protein beverages containing anthocyanins from jabuticaba skins. Beverage formulations containing 0.5% (F1), 2.0% (F2), 4.0% (F3) and 6.0% (F4) of whey proteins and 2.0 mL of the concentrated phenolic extract from jabuticaba skins were developed. Physicochemical parameters (pH, acidity, total soluble solids, protein content, viscosity, color), antioxidant capacity, total anthocyanins and total phenols of the beverages were determined. In addition, a sensory acceptance test and a stability study were performed. The physicochemical analyses indicated that the protein concentration significantly (p < 0.05) affected the values of acidity, total soluble solids, total phenols and antioxidant capacity. The protein content also influenced the total color difference (ΔE) between formulations. The greater differences were observed in the formulation pairs containing low and high protein contents. The formulations F1, F2 and F3 were equally accepted on overall impression and color attributes. The stability study demonstrated that there was no significant change (p > 0.05) in the total anthocyanins and in the physicochemical properties of F3 over storage time, which indicated a good stability and a great market potential of the whey protein beverages containing anthocyanins from jabuticaba skins.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2019-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100112Food Science and Technology v.39 n.1 2019reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.27917info:eu-repo/semantics/openAccessROCHA,Juliana de Cássia GomesVIANA,Kéllen Wanessa CoutinhoMENDONÇA,Adriana CorrêaNEVES,Nathália de AndradeCARVALHO,Antônio Fernandes deMINIM,Valéria Paula RodriguesBARROS,Frederico Augusto Ribeiro deSTRINGHETA,Paulo Césareng2019-02-21T00:00:00Zoai:scielo:S0101-20612019000100112Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2019-02-21T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Protein beverages containing anthocyanins of jabuticaba
title Protein beverages containing anthocyanins of jabuticaba
spellingShingle Protein beverages containing anthocyanins of jabuticaba
ROCHA,Juliana de Cássia Gomes
whey proteins
phenolic compounds
antioxidants
skins of jabuticaba
Plinia cauliflora
title_short Protein beverages containing anthocyanins of jabuticaba
title_full Protein beverages containing anthocyanins of jabuticaba
title_fullStr Protein beverages containing anthocyanins of jabuticaba
title_full_unstemmed Protein beverages containing anthocyanins of jabuticaba
title_sort Protein beverages containing anthocyanins of jabuticaba
author ROCHA,Juliana de Cássia Gomes
author_facet ROCHA,Juliana de Cássia Gomes
VIANA,Kéllen Wanessa Coutinho
MENDONÇA,Adriana Corrêa
NEVES,Nathália de Andrade
CARVALHO,Antônio Fernandes de
MINIM,Valéria Paula Rodrigues
BARROS,Frederico Augusto Ribeiro de
STRINGHETA,Paulo César
author_role author
author2 VIANA,Kéllen Wanessa Coutinho
MENDONÇA,Adriana Corrêa
NEVES,Nathália de Andrade
CARVALHO,Antônio Fernandes de
MINIM,Valéria Paula Rodrigues
BARROS,Frederico Augusto Ribeiro de
STRINGHETA,Paulo César
author2_role author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv ROCHA,Juliana de Cássia Gomes
VIANA,Kéllen Wanessa Coutinho
MENDONÇA,Adriana Corrêa
NEVES,Nathália de Andrade
CARVALHO,Antônio Fernandes de
MINIM,Valéria Paula Rodrigues
BARROS,Frederico Augusto Ribeiro de
STRINGHETA,Paulo César
dc.subject.por.fl_str_mv whey proteins
phenolic compounds
antioxidants
skins of jabuticaba
Plinia cauliflora
topic whey proteins
phenolic compounds
antioxidants
skins of jabuticaba
Plinia cauliflora
description Abstract The objective of this study was to develop, characterize and evaluate the stability of whey protein beverages containing anthocyanins from jabuticaba skins. Beverage formulations containing 0.5% (F1), 2.0% (F2), 4.0% (F3) and 6.0% (F4) of whey proteins and 2.0 mL of the concentrated phenolic extract from jabuticaba skins were developed. Physicochemical parameters (pH, acidity, total soluble solids, protein content, viscosity, color), antioxidant capacity, total anthocyanins and total phenols of the beverages were determined. In addition, a sensory acceptance test and a stability study were performed. The physicochemical analyses indicated that the protein concentration significantly (p < 0.05) affected the values of acidity, total soluble solids, total phenols and antioxidant capacity. The protein content also influenced the total color difference (ΔE) between formulations. The greater differences were observed in the formulation pairs containing low and high protein contents. The formulations F1, F2 and F3 were equally accepted on overall impression and color attributes. The stability study demonstrated that there was no significant change (p > 0.05) in the total anthocyanins and in the physicochemical properties of F3 over storage time, which indicated a good stability and a great market potential of the whey protein beverages containing anthocyanins from jabuticaba skins.
publishDate 2019
dc.date.none.fl_str_mv 2019-03-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100112
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100112
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.27917
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.39 n.1 2019
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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