Wild blueberry polyphenol-protein food ingredients produced by three drying methods: comparative physico-chemical properties, phytochemical content, and stability during storage
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UFRN |
Texto Completo: | https://repositorio.ufrn.br/handle/123456789/45389 |
Resumo: | Particulate colloidal aggregate food ingredients were prepared by complexing wheat flour, chickpea flour, coconut flour and soy protein isolate with aqueous wild blueberry pomace extracts, then spray drying, freeze drying, or vacuum oven drying to prepare dry, flour-like matrices. Physico-chemical attributes, phytochemical content and stability during storage were compared. Eighteen anthocyanins peaks were identified for samples. Spray dried matrices produced with soy protein isolate had the highest concentration of polyphenols (156.2 mg GAE/g) and anthocyanins (13.4 mg/g) and the most potent DPPH scavenging activity (714.1 μmoles TE/g). Spray dried blueberry polyphenols complexed with protein were protected from degradation during 16 weeks at 4 °C and 20 °C. Soy protein isolate more efficiently captured and stabilized wild blueberry pomace phytochemicals than other protein sources. Overall, spray drying the blueberry extracts complexed with protein proved to be an environment-friendly strategy to produce stable functional ingredients with multiple applications for the food industry |
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Correia, RobertaGrace, Mary HalimEsposito, DeboraLila, Mary Ann2021-12-16T12:48:09Z2021-12-16T12:48:09Z2017-11-15CORREIA, Roberta; GRACE, Mary H. ; ESPOSITO, Debora; LILA, Mary Ann. Wild blueberry polyphenol-protein food ingredients produced by three drying methods: Comparative physico-chemical properties, phytochemical content, and stability during storage. FOOD CHEMISTRY, v. 235, p. 76-85, 2017. Disponível em: https://www.sciencedirect.com/science/article/abs/pii/S0308814617308221?via%3Dihub. Acesso em: 08 nov. 2021. https://doi.org/10.1016/j.foodchem.2017.05.0420308-8146https://repositorio.ufrn.br/handle/123456789/4538910.1016/j.foodchem.2017.05.042ElsevierAttribution 3.0 Brazilhttp://creativecommons.org/licenses/by/3.0/br/info:eu-repo/semantics/openAccessSoy protein isolateBy-productsSpray dryingPhenolicsShelf lifeWild blueberry polyphenol-protein food ingredients produced by three drying methods: comparative physico-chemical properties, phytochemical content, and stability during storageinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleParticulate colloidal aggregate food ingredients were prepared by complexing wheat flour, chickpea flour, coconut flour and soy protein isolate with aqueous wild blueberry pomace extracts, then spray drying, freeze drying, or vacuum oven drying to prepare dry, flour-like matrices. Physico-chemical attributes, phytochemical content and stability during storage were compared. Eighteen anthocyanins peaks were identified for samples. Spray dried matrices produced with soy protein isolate had the highest concentration of polyphenols (156.2 mg GAE/g) and anthocyanins (13.4 mg/g) and the most potent DPPH scavenging activity (714.1 μmoles TE/g). Spray dried blueberry polyphenols complexed with protein were protected from degradation during 16 weeks at 4 °C and 20 °C. Soy protein isolate more efficiently captured and stabilized wild blueberry pomace phytochemicals than other protein sources. Overall, spray drying the blueberry extracts complexed with protein proved to be an environment-friendly strategy to produce stable functional ingredients with multiple applications for the food industryengreponame:Repositório Institucional da UFRNinstname:Universidade Federal do Rio Grande do Norte (UFRN)instacron:UFRNCC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; charset=utf-8914https://repositorio.ufrn.br/bitstream/123456789/45389/2/license_rdf4d2950bda3d176f570a9f8b328dfbbefMD52LICENSElicense.txtlicense.txttext/plain; charset=utf-81484https://repositorio.ufrn.br/bitstream/123456789/45389/3/license.txte9597aa2854d128fd968be5edc8a28d9MD53123456789/453892023-02-06 15:51:06.28oai:https://repositorio.ufrn.br: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Repositório de PublicaçõesPUBhttp://repositorio.ufrn.br/oai/opendoar:2023-02-06T18:51:06Repositório Institucional da UFRN - Universidade Federal do Rio Grande do Norte (UFRN)false |
dc.title.pt_BR.fl_str_mv |
Wild blueberry polyphenol-protein food ingredients produced by three drying methods: comparative physico-chemical properties, phytochemical content, and stability during storage |
title |
Wild blueberry polyphenol-protein food ingredients produced by three drying methods: comparative physico-chemical properties, phytochemical content, and stability during storage |
spellingShingle |
Wild blueberry polyphenol-protein food ingredients produced by three drying methods: comparative physico-chemical properties, phytochemical content, and stability during storage Correia, Roberta Soy protein isolate By-products Spray drying Phenolics Shelf life |
title_short |
Wild blueberry polyphenol-protein food ingredients produced by three drying methods: comparative physico-chemical properties, phytochemical content, and stability during storage |
title_full |
Wild blueberry polyphenol-protein food ingredients produced by three drying methods: comparative physico-chemical properties, phytochemical content, and stability during storage |
title_fullStr |
Wild blueberry polyphenol-protein food ingredients produced by three drying methods: comparative physico-chemical properties, phytochemical content, and stability during storage |
title_full_unstemmed |
Wild blueberry polyphenol-protein food ingredients produced by three drying methods: comparative physico-chemical properties, phytochemical content, and stability during storage |
title_sort |
Wild blueberry polyphenol-protein food ingredients produced by three drying methods: comparative physico-chemical properties, phytochemical content, and stability during storage |
author |
Correia, Roberta |
author_facet |
Correia, Roberta Grace, Mary Halim Esposito, Debora Lila, Mary Ann |
author_role |
author |
author2 |
Grace, Mary Halim Esposito, Debora Lila, Mary Ann |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Correia, Roberta Grace, Mary Halim Esposito, Debora Lila, Mary Ann |
dc.subject.por.fl_str_mv |
Soy protein isolate By-products Spray drying Phenolics Shelf life |
topic |
Soy protein isolate By-products Spray drying Phenolics Shelf life |
description |
Particulate colloidal aggregate food ingredients were prepared by complexing wheat flour, chickpea flour, coconut flour and soy protein isolate with aqueous wild blueberry pomace extracts, then spray drying, freeze drying, or vacuum oven drying to prepare dry, flour-like matrices. Physico-chemical attributes, phytochemical content and stability during storage were compared. Eighteen anthocyanins peaks were identified for samples. Spray dried matrices produced with soy protein isolate had the highest concentration of polyphenols (156.2 mg GAE/g) and anthocyanins (13.4 mg/g) and the most potent DPPH scavenging activity (714.1 μmoles TE/g). Spray dried blueberry polyphenols complexed with protein were protected from degradation during 16 weeks at 4 °C and 20 °C. Soy protein isolate more efficiently captured and stabilized wild blueberry pomace phytochemicals than other protein sources. Overall, spray drying the blueberry extracts complexed with protein proved to be an environment-friendly strategy to produce stable functional ingredients with multiple applications for the food industry |
publishDate |
2017 |
dc.date.issued.fl_str_mv |
2017-11-15 |
dc.date.accessioned.fl_str_mv |
2021-12-16T12:48:09Z |
dc.date.available.fl_str_mv |
2021-12-16T12:48:09Z |
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.citation.fl_str_mv |
CORREIA, Roberta; GRACE, Mary H. ; ESPOSITO, Debora; LILA, Mary Ann. Wild blueberry polyphenol-protein food ingredients produced by three drying methods: Comparative physico-chemical properties, phytochemical content, and stability during storage. FOOD CHEMISTRY, v. 235, p. 76-85, 2017. Disponível em: https://www.sciencedirect.com/science/article/abs/pii/S0308814617308221?via%3Dihub. Acesso em: 08 nov. 2021. https://doi.org/10.1016/j.foodchem.2017.05.042 |
dc.identifier.uri.fl_str_mv |
https://repositorio.ufrn.br/handle/123456789/45389 |
dc.identifier.issn.none.fl_str_mv |
0308-8146 |
dc.identifier.doi.none.fl_str_mv |
10.1016/j.foodchem.2017.05.042 |
identifier_str_mv |
CORREIA, Roberta; GRACE, Mary H. ; ESPOSITO, Debora; LILA, Mary Ann. Wild blueberry polyphenol-protein food ingredients produced by three drying methods: Comparative physico-chemical properties, phytochemical content, and stability during storage. FOOD CHEMISTRY, v. 235, p. 76-85, 2017. Disponível em: https://www.sciencedirect.com/science/article/abs/pii/S0308814617308221?via%3Dihub. Acesso em: 08 nov. 2021. https://doi.org/10.1016/j.foodchem.2017.05.042 0308-8146 10.1016/j.foodchem.2017.05.042 |
url |
https://repositorio.ufrn.br/handle/123456789/45389 |
dc.language.iso.fl_str_mv |
eng |
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eng |
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Attribution 3.0 Brazil http://creativecommons.org/licenses/by/3.0/br/ info:eu-repo/semantics/openAccess |
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Attribution 3.0 Brazil http://creativecommons.org/licenses/by/3.0/br/ |
eu_rights_str_mv |
openAccess |
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Elsevier |
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Elsevier |
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