Production of grape juice powder obtained by freeze-drying after concentration by reverse osmosis

Detalhes bibliográficos
Autor(a) principal: Gurak,Poliana Deyse
Data de Publicação: 2013
Outros Autores: Cabral,Lourdes Maria Correa, Rocha-Leão,Maria Helena
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Brazilian Archives of Biology and Technology
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132013000600017
Resumo: This study aimed to evaluate the freeze-drying process for obtaining grape juice powder by reverse osmosis using 50% grape juice pre-concentrated (28.5 °Brix) and 50% hydrocolloids (37.5% maltodextrin and 12.5% arabic gum). The morphology of the glassy food showed the absence of crystalline structure, which was the amorphous wall that protected the contents of the powder. The samples were stored in clear and dark containers at room temperature, evaluated for their physical (X-ray diffraction) for 65 days and chemical (polyphenol content) stability for 120 days. During the storage time in plastic vessels, samples remained physically stable (amorphous) and the phenolic concentration was constant, indicating the potentiality of this technique to obtain a stable product with a high concentration of phenolic compounds. Therefore, the freeze-drying process promoted the encapsulation of concentrated grape juice increasing its stability and shelf life, as well as proving to be an applicable process to food industry
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spelling Production of grape juice powder obtained by freeze-drying after concentration by reverse osmosisphenolic compoundsmaltodextrinarabic gumX-ray diffractionscanning electron microscopyThis study aimed to evaluate the freeze-drying process for obtaining grape juice powder by reverse osmosis using 50% grape juice pre-concentrated (28.5 °Brix) and 50% hydrocolloids (37.5% maltodextrin and 12.5% arabic gum). The morphology of the glassy food showed the absence of crystalline structure, which was the amorphous wall that protected the contents of the powder. The samples were stored in clear and dark containers at room temperature, evaluated for their physical (X-ray diffraction) for 65 days and chemical (polyphenol content) stability for 120 days. During the storage time in plastic vessels, samples remained physically stable (amorphous) and the phenolic concentration was constant, indicating the potentiality of this technique to obtain a stable product with a high concentration of phenolic compounds. Therefore, the freeze-drying process promoted the encapsulation of concentrated grape juice increasing its stability and shelf life, as well as proving to be an applicable process to food industryInstituto de Tecnologia do Paraná - Tecpar2013-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132013000600017Brazilian Archives of Biology and Technology v.56 n.6 2013reponame:Brazilian Archives of Biology and Technologyinstname:Instituto de Tecnologia do Paraná (Tecpar)instacron:TECPAR10.1590/S1516-89132013005000008info:eu-repo/semantics/openAccessGurak,Poliana DeyseCabral,Lourdes Maria CorreaRocha-Leão,Maria Helenaeng2014-01-15T00:00:00Zoai:scielo:S1516-89132013000600017Revistahttps://www.scielo.br/j/babt/https://old.scielo.br/oai/scielo-oai.phpbabt@tecpar.br||babt@tecpar.br1678-43241516-8913opendoar:2014-01-15T00:00Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)false
dc.title.none.fl_str_mv Production of grape juice powder obtained by freeze-drying after concentration by reverse osmosis
title Production of grape juice powder obtained by freeze-drying after concentration by reverse osmosis
spellingShingle Production of grape juice powder obtained by freeze-drying after concentration by reverse osmosis
Gurak,Poliana Deyse
phenolic compounds
maltodextrin
arabic gum
X-ray diffraction
scanning electron microscopy
title_short Production of grape juice powder obtained by freeze-drying after concentration by reverse osmosis
title_full Production of grape juice powder obtained by freeze-drying after concentration by reverse osmosis
title_fullStr Production of grape juice powder obtained by freeze-drying after concentration by reverse osmosis
title_full_unstemmed Production of grape juice powder obtained by freeze-drying after concentration by reverse osmosis
title_sort Production of grape juice powder obtained by freeze-drying after concentration by reverse osmosis
author Gurak,Poliana Deyse
author_facet Gurak,Poliana Deyse
Cabral,Lourdes Maria Correa
Rocha-Leão,Maria Helena
author_role author
author2 Cabral,Lourdes Maria Correa
Rocha-Leão,Maria Helena
author2_role author
author
dc.contributor.author.fl_str_mv Gurak,Poliana Deyse
Cabral,Lourdes Maria Correa
Rocha-Leão,Maria Helena
dc.subject.por.fl_str_mv phenolic compounds
maltodextrin
arabic gum
X-ray diffraction
scanning electron microscopy
topic phenolic compounds
maltodextrin
arabic gum
X-ray diffraction
scanning electron microscopy
description This study aimed to evaluate the freeze-drying process for obtaining grape juice powder by reverse osmosis using 50% grape juice pre-concentrated (28.5 °Brix) and 50% hydrocolloids (37.5% maltodextrin and 12.5% arabic gum). The morphology of the glassy food showed the absence of crystalline structure, which was the amorphous wall that protected the contents of the powder. The samples were stored in clear and dark containers at room temperature, evaluated for their physical (X-ray diffraction) for 65 days and chemical (polyphenol content) stability for 120 days. During the storage time in plastic vessels, samples remained physically stable (amorphous) and the phenolic concentration was constant, indicating the potentiality of this technique to obtain a stable product with a high concentration of phenolic compounds. Therefore, the freeze-drying process promoted the encapsulation of concentrated grape juice increasing its stability and shelf life, as well as proving to be an applicable process to food industry
publishDate 2013
dc.date.none.fl_str_mv 2013-12-01
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=S1516-89132013000600017
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132013000600017
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S1516-89132013005000008
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 Instituto de Tecnologia do Paraná - Tecpar
publisher.none.fl_str_mv Instituto de Tecnologia do Paraná - Tecpar
dc.source.none.fl_str_mv Brazilian Archives of Biology and Technology v.56 n.6 2013
reponame:Brazilian Archives of Biology and Technology
instname:Instituto de Tecnologia do Paraná (Tecpar)
instacron:TECPAR
instname_str Instituto de Tecnologia do Paraná (Tecpar)
instacron_str TECPAR
institution TECPAR
reponame_str Brazilian Archives of Biology and Technology
collection Brazilian Archives of Biology and Technology
repository.name.fl_str_mv Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)
repository.mail.fl_str_mv babt@tecpar.br||babt@tecpar.br
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