Fruit pastes with organic honey texturized with gellan gum: bioacessibility of antioxidant activity and sensory analysis fruit pastes with gellan and organic honey

Detalhes bibliográficos
Autor(a) principal: COSTA,Eveline de Alencar
Data de Publicação: 2019
Outros Autores: SOUSA,Paulo Henrique Machado de, SIQUEIRA,Adriana Camurça Pontes, FIGUEIREDO,Evânia Altina Teixeira de, GOUVEIA,Sandro Thomaz, FIGUEIREDO,Raimundo Wilane de, MAIA,Carla Soraya Costa, GOMES,Deysilene Soares
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=S0101-20612019000300667
Resumo: Abstract Three paste formulations were developed for four fruits: caja, murici with mango and pitanga, with differentiated percentages of fruit pulp, organic honey and gellan gum. Pulps, honey and fruit paste formulations were analyzed by antioxidant capacity, vitamin C and in vitro bioaccessibility. All formulations showed a high content of vitamin C, antioxidant action and the bioaccessibility. All the formulations were accepted regarding the overall impression, except MM3 (murici pulp:mango pulp:honey 50:50:00 and 0.25% gellan gum) and PI1 (pitanga pulp: honey 90:10 and 0.6% gellan gum). Therefore, fruit pastes are options to encourage consumption of tropical fruits of agro-biodiversity in the Brazilian Northeast.
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spelling Fruit pastes with organic honey texturized with gellan gum: bioacessibility of antioxidant activity and sensory analysis fruit pastes with gellan and organic honeystructured fruitantioxidant activitysensory acceptancemicrobiological stabilitybioaccessibilityAbstract Three paste formulations were developed for four fruits: caja, murici with mango and pitanga, with differentiated percentages of fruit pulp, organic honey and gellan gum. Pulps, honey and fruit paste formulations were analyzed by antioxidant capacity, vitamin C and in vitro bioaccessibility. All formulations showed a high content of vitamin C, antioxidant action and the bioaccessibility. All the formulations were accepted regarding the overall impression, except MM3 (murici pulp:mango pulp:honey 50:50:00 and 0.25% gellan gum) and PI1 (pitanga pulp: honey 90:10 and 0.6% gellan gum). Therefore, fruit pastes are options to encourage consumption of tropical fruits of agro-biodiversity in the Brazilian Northeast.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2019-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300667Food Science and Technology v.39 n.3 2019reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.05518info:eu-repo/semantics/openAccessCOSTA,Eveline de AlencarSOUSA,Paulo Henrique Machado deSIQUEIRA,Adriana Camurça PontesFIGUEIREDO,Evânia Altina Teixeira deGOUVEIA,Sandro ThomazFIGUEIREDO,Raimundo Wilane deMAIA,Carla Soraya CostaGOMES,Deysilene Soareseng2019-09-20T00:00:00Zoai:scielo:S0101-20612019000300667Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2019-09-20T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Fruit pastes with organic honey texturized with gellan gum: bioacessibility of antioxidant activity and sensory analysis fruit pastes with gellan and organic honey
title Fruit pastes with organic honey texturized with gellan gum: bioacessibility of antioxidant activity and sensory analysis fruit pastes with gellan and organic honey
spellingShingle Fruit pastes with organic honey texturized with gellan gum: bioacessibility of antioxidant activity and sensory analysis fruit pastes with gellan and organic honey
COSTA,Eveline de Alencar
structured fruit
antioxidant activity
sensory acceptance
microbiological stability
bioaccessibility
title_short Fruit pastes with organic honey texturized with gellan gum: bioacessibility of antioxidant activity and sensory analysis fruit pastes with gellan and organic honey
title_full Fruit pastes with organic honey texturized with gellan gum: bioacessibility of antioxidant activity and sensory analysis fruit pastes with gellan and organic honey
title_fullStr Fruit pastes with organic honey texturized with gellan gum: bioacessibility of antioxidant activity and sensory analysis fruit pastes with gellan and organic honey
title_full_unstemmed Fruit pastes with organic honey texturized with gellan gum: bioacessibility of antioxidant activity and sensory analysis fruit pastes with gellan and organic honey
title_sort Fruit pastes with organic honey texturized with gellan gum: bioacessibility of antioxidant activity and sensory analysis fruit pastes with gellan and organic honey
author COSTA,Eveline de Alencar
author_facet COSTA,Eveline de Alencar
SOUSA,Paulo Henrique Machado de
SIQUEIRA,Adriana Camurça Pontes
FIGUEIREDO,Evânia Altina Teixeira de
GOUVEIA,Sandro Thomaz
FIGUEIREDO,Raimundo Wilane de
MAIA,Carla Soraya Costa
GOMES,Deysilene Soares
author_role author
author2 SOUSA,Paulo Henrique Machado de
SIQUEIRA,Adriana Camurça Pontes
FIGUEIREDO,Evânia Altina Teixeira de
GOUVEIA,Sandro Thomaz
FIGUEIREDO,Raimundo Wilane de
MAIA,Carla Soraya Costa
GOMES,Deysilene Soares
author2_role author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv COSTA,Eveline de Alencar
SOUSA,Paulo Henrique Machado de
SIQUEIRA,Adriana Camurça Pontes
FIGUEIREDO,Evânia Altina Teixeira de
GOUVEIA,Sandro Thomaz
FIGUEIREDO,Raimundo Wilane de
MAIA,Carla Soraya Costa
GOMES,Deysilene Soares
dc.subject.por.fl_str_mv structured fruit
antioxidant activity
sensory acceptance
microbiological stability
bioaccessibility
topic structured fruit
antioxidant activity
sensory acceptance
microbiological stability
bioaccessibility
description Abstract Three paste formulations were developed for four fruits: caja, murici with mango and pitanga, with differentiated percentages of fruit pulp, organic honey and gellan gum. Pulps, honey and fruit paste formulations were analyzed by antioxidant capacity, vitamin C and in vitro bioaccessibility. All formulations showed a high content of vitamin C, antioxidant action and the bioaccessibility. All the formulations were accepted regarding the overall impression, except MM3 (murici pulp:mango pulp:honey 50:50:00 and 0.25% gellan gum) and PI1 (pitanga pulp: honey 90:10 and 0.6% gellan gum). Therefore, fruit pastes are options to encourage consumption of tropical fruits of agro-biodiversity in the Brazilian Northeast.
publishDate 2019
dc.date.none.fl_str_mv 2019-09-01
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=S0101-20612019000300667
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300667
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.05518
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.3 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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