The effect of extrusion processing on the physicochemical and antioxidant properties of fermented and non-fermented Jabuticaba pomace

Detalhes bibliográficos
Autor(a) principal: Asquieri,Eduardo Ramirez
Data de Publicação: 2020
Outros Autores: Berrios,Jose de Jesus, Asquieri,Elaine Meire de Assis Ramirez, Pan,James, de Moura e Silva,Aline Gomes, Batista,Rayssa Dias
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Polímeros (São Carlos. Online)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0104-14282020000400406
Resumo: Abstract Previous studies have proven that the flour obtained from the residue of Jabuticaba (Jab) juice and wine industries is source of bioactive compounds and an option for the production of food such as extrudates. The objective of this work was to produce extrudates with different concentrations (0, 5, 10, 15, 20%) of non-fermented and fermented Jab pomace flour, as well as to evaluate their physical, chemical and technological properties and the effect of the extrusion process on the antioxidant capacity. Results showcased that the extrudates have low content of resistant starch (0.26 g/100 g) and extrusion conditions decreased the content of polyphenols and antioxidant potential. The addition of 20% non-fermented Jab pomace reached an antioxidant activity of 2904 µg trolox/g in the DPPH method, and promoted rheological changes in the product, such as lower expansion index, higher density and hardness; while presenting higher phenolic content and antioxidant capacity.
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spelling The effect of extrusion processing on the physicochemical and antioxidant properties of fermented and non-fermented Jabuticaba pomaceextrudatesMyrciaria cauliflorapeelspolyphenolsseedsAbstract Previous studies have proven that the flour obtained from the residue of Jabuticaba (Jab) juice and wine industries is source of bioactive compounds and an option for the production of food such as extrudates. The objective of this work was to produce extrudates with different concentrations (0, 5, 10, 15, 20%) of non-fermented and fermented Jab pomace flour, as well as to evaluate their physical, chemical and technological properties and the effect of the extrusion process on the antioxidant capacity. Results showcased that the extrudates have low content of resistant starch (0.26 g/100 g) and extrusion conditions decreased the content of polyphenols and antioxidant potential. The addition of 20% non-fermented Jab pomace reached an antioxidant activity of 2904 µg trolox/g in the DPPH method, and promoted rheological changes in the product, such as lower expansion index, higher density and hardness; while presenting higher phenolic content and antioxidant capacity.Associação Brasileira de Polímeros2020-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0104-14282020000400406Polímeros v.30 n.4 2020reponame:Polímeros (São Carlos. Online)instname:Associação Brasileira de Polímeros (ABPol)instacron:ABPO10.1590/0104-1428.06620info:eu-repo/semantics/openAccessAsquieri,Eduardo RamirezBerrios,Jose de JesusAsquieri,Elaine Meire de Assis RamirezPan,Jamesde Moura e Silva,Aline GomesBatista,Rayssa Diaseng2021-03-09T00:00:00Zoai:scielo:S0104-14282020000400406Revistahttp://www.scielo.br/pohttps://old.scielo.br/oai/scielo-oai.php||revista@abpol.org.br1678-51690104-1428opendoar:2021-03-09T00:00Polímeros (São Carlos. Online) - Associação Brasileira de Polímeros (ABPol)false
dc.title.none.fl_str_mv The effect of extrusion processing on the physicochemical and antioxidant properties of fermented and non-fermented Jabuticaba pomace
title The effect of extrusion processing on the physicochemical and antioxidant properties of fermented and non-fermented Jabuticaba pomace
spellingShingle The effect of extrusion processing on the physicochemical and antioxidant properties of fermented and non-fermented Jabuticaba pomace
Asquieri,Eduardo Ramirez
extrudates
Myrciaria cauliflora
peels
polyphenols
seeds
title_short The effect of extrusion processing on the physicochemical and antioxidant properties of fermented and non-fermented Jabuticaba pomace
title_full The effect of extrusion processing on the physicochemical and antioxidant properties of fermented and non-fermented Jabuticaba pomace
title_fullStr The effect of extrusion processing on the physicochemical and antioxidant properties of fermented and non-fermented Jabuticaba pomace
title_full_unstemmed The effect of extrusion processing on the physicochemical and antioxidant properties of fermented and non-fermented Jabuticaba pomace
title_sort The effect of extrusion processing on the physicochemical and antioxidant properties of fermented and non-fermented Jabuticaba pomace
author Asquieri,Eduardo Ramirez
author_facet Asquieri,Eduardo Ramirez
Berrios,Jose de Jesus
Asquieri,Elaine Meire de Assis Ramirez
Pan,James
de Moura e Silva,Aline Gomes
Batista,Rayssa Dias
author_role author
author2 Berrios,Jose de Jesus
Asquieri,Elaine Meire de Assis Ramirez
Pan,James
de Moura e Silva,Aline Gomes
Batista,Rayssa Dias
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Asquieri,Eduardo Ramirez
Berrios,Jose de Jesus
Asquieri,Elaine Meire de Assis Ramirez
Pan,James
de Moura e Silva,Aline Gomes
Batista,Rayssa Dias
dc.subject.por.fl_str_mv extrudates
Myrciaria cauliflora
peels
polyphenols
seeds
topic extrudates
Myrciaria cauliflora
peels
polyphenols
seeds
description Abstract Previous studies have proven that the flour obtained from the residue of Jabuticaba (Jab) juice and wine industries is source of bioactive compounds and an option for the production of food such as extrudates. The objective of this work was to produce extrudates with different concentrations (0, 5, 10, 15, 20%) of non-fermented and fermented Jab pomace flour, as well as to evaluate their physical, chemical and technological properties and the effect of the extrusion process on the antioxidant capacity. Results showcased that the extrudates have low content of resistant starch (0.26 g/100 g) and extrusion conditions decreased the content of polyphenols and antioxidant potential. The addition of 20% non-fermented Jab pomace reached an antioxidant activity of 2904 µg trolox/g in the DPPH method, and promoted rheological changes in the product, such as lower expansion index, higher density and hardness; while presenting higher phenolic content and antioxidant capacity.
publishDate 2020
dc.date.none.fl_str_mv 2020-01-01
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=S0104-14282020000400406
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0104-14282020000400406
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/0104-1428.06620
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 Associação Brasileira de Polímeros
publisher.none.fl_str_mv Associação Brasileira de Polímeros
dc.source.none.fl_str_mv Polímeros v.30 n.4 2020
reponame:Polímeros (São Carlos. Online)
instname:Associação Brasileira de Polímeros (ABPol)
instacron:ABPO
instname_str Associação Brasileira de Polímeros (ABPol)
instacron_str ABPO
institution ABPO
reponame_str Polímeros (São Carlos. Online)
collection Polímeros (São Carlos. Online)
repository.name.fl_str_mv Polímeros (São Carlos. Online) - Associação Brasileira de Polímeros (ABPol)
repository.mail.fl_str_mv ||revista@abpol.org.br
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