Production of grape juice powder obtained by freeze-drying after concentration by reverse osmosis
Autor(a) principal: | |
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Data de Publicação: | 2013 |
Outros Autores: | , |
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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Brazilian Archives of Biology and Technology |
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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 |
_version_ |
1750318276029710336 |