In vitro bioaccessibility of antioxidant compounds from structured fruits developed with gellan gum and agar

Detalhes bibliográficos
Autor(a) principal: Leal, Amanda Rodrigues
Data de Publicação: 2022
Outros Autores: de Siqueira Oliveira, Luciana, da Costa, Juliana Nascimento, Alves, Carlos Artur Nascimento, Mata, Paulina, de Sousa, Paulo Henrique Machado
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10362/134252
Resumo: Funding Information: The authors acknowledge CNPq and CAPES for scholarship, and the company Pomar da Polpa for supplying the raw material used in this study. Publisher Copyright: © 2022
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spelling In vitro bioaccessibility of antioxidant compounds from structured fruits developed with gellan gum and agarAntioxidantsHydrocolloidsIn vitro digestionAgronomy and Crop ScienceSoil ScienceHorticultureFunding Information: The authors acknowledge CNPq and CAPES for scholarship, and the company Pomar da Polpa for supplying the raw material used in this study. Publisher Copyright: © 2022This study aims to evaluate the bioaccessibility of antioxidant compounds of structured fruits. Samples were prepared with 50% of each pulp (mango/caja, mango/cashew apple and mango/acerola), agar and gellan gum (low acyl-LA and high acyl-HA) in LA:HA ratios of: 100:0, 75:25 and 50:50, in a concentration of 0.75%. There was a reduction in the antioxidant compounds contents after in vitro digestion. The bioaccessible ascorbic acid levels ranged from 15.10% (LA100/HA0 mango/acerola) to 71.18% (LA50/HA50 mango/cashew apple); Total Extractable Polyphenols (TEP) ranged from 24.58% (mango/caja pulp) to 75.50% (LA75/HA25 mango/acerola); antioxidant activity ranged from 21.10% (LA75/HA25 mango/caja) to 51.05% (LA75/HA25 mango/acerola). Mango/acerola ascorbic acid bioaccessibility was lower and the mango/cashew apple HA gellan gum sample antioxidant activity was higher than pulp, probably due to temperature increasing at processing. It was concluded that the agar and gellan gum (HA and LA) hydrocolloids were able to contain these compounds in the production process of the structured and during digestion, which proves the similarity of structured fruits with fresh pulps.DQ - Departamento de QuímicaRUNLeal, Amanda Rodriguesde Siqueira Oliveira, Lucianada Costa, Juliana NascimentoAlves, Carlos Artur NascimentoMata, Paulinade Sousa, Paulo Henrique Machado2022-03-10T23:23:36Z20222022-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10362/134252eng0045-6888PURE: 36484062https://doi.org/10.5935/1806-6690.20220004info: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:RCAAP2024-03-11T05:12:41Zoai:run.unl.pt:10362/134252Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T03:48:01.783536Repositório 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 In vitro bioaccessibility of antioxidant compounds from structured fruits developed with gellan gum and agar
title In vitro bioaccessibility of antioxidant compounds from structured fruits developed with gellan gum and agar
spellingShingle In vitro bioaccessibility of antioxidant compounds from structured fruits developed with gellan gum and agar
Leal, Amanda Rodrigues
Antioxidants
Hydrocolloids
In vitro digestion
Agronomy and Crop Science
Soil Science
Horticulture
title_short In vitro bioaccessibility of antioxidant compounds from structured fruits developed with gellan gum and agar
title_full In vitro bioaccessibility of antioxidant compounds from structured fruits developed with gellan gum and agar
title_fullStr In vitro bioaccessibility of antioxidant compounds from structured fruits developed with gellan gum and agar
title_full_unstemmed In vitro bioaccessibility of antioxidant compounds from structured fruits developed with gellan gum and agar
title_sort In vitro bioaccessibility of antioxidant compounds from structured fruits developed with gellan gum and agar
author Leal, Amanda Rodrigues
author_facet Leal, Amanda Rodrigues
de Siqueira Oliveira, Luciana
da Costa, Juliana Nascimento
Alves, Carlos Artur Nascimento
Mata, Paulina
de Sousa, Paulo Henrique Machado
author_role author
author2 de Siqueira Oliveira, Luciana
da Costa, Juliana Nascimento
Alves, Carlos Artur Nascimento
Mata, Paulina
de Sousa, Paulo Henrique Machado
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv DQ - Departamento de Química
RUN
dc.contributor.author.fl_str_mv Leal, Amanda Rodrigues
de Siqueira Oliveira, Luciana
da Costa, Juliana Nascimento
Alves, Carlos Artur Nascimento
Mata, Paulina
de Sousa, Paulo Henrique Machado
dc.subject.por.fl_str_mv Antioxidants
Hydrocolloids
In vitro digestion
Agronomy and Crop Science
Soil Science
Horticulture
topic Antioxidants
Hydrocolloids
In vitro digestion
Agronomy and Crop Science
Soil Science
Horticulture
description Funding Information: The authors acknowledge CNPq and CAPES for scholarship, and the company Pomar da Polpa for supplying the raw material used in this study. Publisher Copyright: © 2022
publishDate 2022
dc.date.none.fl_str_mv 2022-03-10T23:23:36Z
2022
2022-01-01T00:00:00Z
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/10362/134252
url http://hdl.handle.net/10362/134252
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 0045-6888
PURE: 36484062
https://doi.org/10.5935/1806-6690.20220004
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.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
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