Structural and physicochemical properties of freeze-dried açaí pulp (Euterpe oleracea Mart.)
Autor(a) principal: | |
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Data de Publicação: | 2020 |
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=S0101-20612020000200282 |
Resumo: | Abstract The objective of this study was to characterize the structural and physicochemical properties, the bioactive compounds and the antioxidant activity of freeze-dried açaí pulp (FDAP). The morphology of freeze-dried açaí pulp showed a continuous matrix with a spongey aspect, and the X-ray diffractometry indicated that 96.17% of the molecular structure was in the amorphous state and 3.82% in the crystalline state. Freeze-dried açaí pulp presented an interesting chemical composition of macronutrients, which constituted mainly of lipids (49.14 g/100 g d.b.), proteins (9.19 g/100 g d.b.), total crude fiber (20.29 g/100 g d.b.) and total sugars (2.71 g/100 g d.b.). It also showed great amount of total phenolic compounds (1405.03 mg gallic acid/100 g d.b.) and anthocyanins (127 mg cyanidine-3-glucoside/100 g d.b.), allowing for functional properties allegations. There was significant increase in the water absorption and water solubility indices when the freeze-dried açaí pulp was submitted to a gradual increase in temperature, properties that are adequate for industrial use. Thus, the consumption of freeze-dried açaí pulp should be encouraged and also its use by the food industry in order to develop new food products. |
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Structural and physicochemical properties of freeze-dried açaí pulp (Euterpe oleracea Mart.)scanning electron microscopyinfrareddifferential scanning calorimetryx-ray diffractometryphenolic compoundsAbstract The objective of this study was to characterize the structural and physicochemical properties, the bioactive compounds and the antioxidant activity of freeze-dried açaí pulp (FDAP). The morphology of freeze-dried açaí pulp showed a continuous matrix with a spongey aspect, and the X-ray diffractometry indicated that 96.17% of the molecular structure was in the amorphous state and 3.82% in the crystalline state. Freeze-dried açaí pulp presented an interesting chemical composition of macronutrients, which constituted mainly of lipids (49.14 g/100 g d.b.), proteins (9.19 g/100 g d.b.), total crude fiber (20.29 g/100 g d.b.) and total sugars (2.71 g/100 g d.b.). It also showed great amount of total phenolic compounds (1405.03 mg gallic acid/100 g d.b.) and anthocyanins (127 mg cyanidine-3-glucoside/100 g d.b.), allowing for functional properties allegations. There was significant increase in the water absorption and water solubility indices when the freeze-dried açaí pulp was submitted to a gradual increase in temperature, properties that are adequate for industrial use. Thus, the consumption of freeze-dried açaí pulp should be encouraged and also its use by the food industry in order to develop new food products.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2020-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200282Food Science and Technology v.40 n.2 2020reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.34818info:eu-repo/semantics/openAccessOLIVEIRA,Aryane RibeiroRIBEIRO,Alline Emannuele ChavesOLIVEIRA,Érica ResendeGARCIA,Marina CostaSOARES JÚNIOR,Manoel SoaresCALIARI,Márcioeng2020-05-27T00:00:00Zoai:scielo:S0101-20612020000200282Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2020-05-27T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Structural and physicochemical properties of freeze-dried açaí pulp (Euterpe oleracea Mart.) |
title |
Structural and physicochemical properties of freeze-dried açaí pulp (Euterpe oleracea Mart.) |
spellingShingle |
Structural and physicochemical properties of freeze-dried açaí pulp (Euterpe oleracea Mart.) OLIVEIRA,Aryane Ribeiro scanning electron microscopy infrared differential scanning calorimetry x-ray diffractometry phenolic compounds |
title_short |
Structural and physicochemical properties of freeze-dried açaí pulp (Euterpe oleracea Mart.) |
title_full |
Structural and physicochemical properties of freeze-dried açaí pulp (Euterpe oleracea Mart.) |
title_fullStr |
Structural and physicochemical properties of freeze-dried açaí pulp (Euterpe oleracea Mart.) |
title_full_unstemmed |
Structural and physicochemical properties of freeze-dried açaí pulp (Euterpe oleracea Mart.) |
title_sort |
Structural and physicochemical properties of freeze-dried açaí pulp (Euterpe oleracea Mart.) |
author |
OLIVEIRA,Aryane Ribeiro |
author_facet |
OLIVEIRA,Aryane Ribeiro RIBEIRO,Alline Emannuele Chaves OLIVEIRA,Érica Resende GARCIA,Marina Costa SOARES JÚNIOR,Manoel Soares CALIARI,Márcio |
author_role |
author |
author2 |
RIBEIRO,Alline Emannuele Chaves OLIVEIRA,Érica Resende GARCIA,Marina Costa SOARES JÚNIOR,Manoel Soares CALIARI,Márcio |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
OLIVEIRA,Aryane Ribeiro RIBEIRO,Alline Emannuele Chaves OLIVEIRA,Érica Resende GARCIA,Marina Costa SOARES JÚNIOR,Manoel Soares CALIARI,Márcio |
dc.subject.por.fl_str_mv |
scanning electron microscopy infrared differential scanning calorimetry x-ray diffractometry phenolic compounds |
topic |
scanning electron microscopy infrared differential scanning calorimetry x-ray diffractometry phenolic compounds |
description |
Abstract The objective of this study was to characterize the structural and physicochemical properties, the bioactive compounds and the antioxidant activity of freeze-dried açaí pulp (FDAP). The morphology of freeze-dried açaí pulp showed a continuous matrix with a spongey aspect, and the X-ray diffractometry indicated that 96.17% of the molecular structure was in the amorphous state and 3.82% in the crystalline state. Freeze-dried açaí pulp presented an interesting chemical composition of macronutrients, which constituted mainly of lipids (49.14 g/100 g d.b.), proteins (9.19 g/100 g d.b.), total crude fiber (20.29 g/100 g d.b.) and total sugars (2.71 g/100 g d.b.). It also showed great amount of total phenolic compounds (1405.03 mg gallic acid/100 g d.b.) and anthocyanins (127 mg cyanidine-3-glucoside/100 g d.b.), allowing for functional properties allegations. There was significant increase in the water absorption and water solubility indices when the freeze-dried açaí pulp was submitted to a gradual increase in temperature, properties that are adequate for industrial use. Thus, the consumption of freeze-dried açaí pulp should be encouraged and also its use by the food industry in order to develop new food products. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-06-01 |
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=S0101-20612020000200282 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200282 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.34818 |
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.40 n.2 2020 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_ |
1752126325624143872 |