Protein beverages containing anthocyanins of jabuticaba
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , , , , |
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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Food Science and Technology (Campinas) |
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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 |
_version_ |
1752126323776552960 |