Bioactive compounds in jamelão yogurt (Syzygium cumini L)

Detalhes bibliográficos
Autor(a) principal: Carvalho, Camila Thiara Gomes
Data de Publicação: 2021
Outros Autores: Pagani, Alessandra Almeida de Castro, da Silva Junior, Ranulfo Combuca, Pozza, Magali Soares dos Santos
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Bioscience journal (Online)
Texto Completo: https://seer.ufu.br/index.php/biosciencejournal/article/view/54083
Resumo: The jamelão fruit has been used in traditional Indian medicine and has recently attracted interest as a functional food, as it is rich in anthocyanins. Anthocyanins are of interest of the food industry due to their antioxidant power, attractive color and stability in acid-rich foods. This research used the gelation process with sodium alginate solution to obtain bioactive yogurt from the production of jamelão capsules added to natural yogurt. The proportion was 80% yogurt and 20% jellybean pulp capsules. The treatments were control yogurt (without the addition of jamelão capsules), jamelão capsules and bioactive yogurt (with the capsules). The objective was to study the antioxidant activity, physical-chemical, nutritional and microscopic stability of the product kept under refrigeration for 28 days at 4±1ºC. The addition of jamelão capsules in the yogurt changed the product's physical properties (increased humidity and decreased Brix and ash). There was an increase in the amount of phenols and anthocyanins, in addition to the antioxidant potential at 28 days of storage. The interior of the microcapsules was composed of a mesh structure through which the encapsulated material was distributed, as the capsules can be added to yogurt, to improve the antioxidant and nutritional capacity, which proves to be a promising and viable alternative.
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spelling Bioactive compounds in jamelão yogurt (Syzygium cumini L)AntioxidantsCompositionIonic gelation.Food TechnologyThe jamelão fruit has been used in traditional Indian medicine and has recently attracted interest as a functional food, as it is rich in anthocyanins. Anthocyanins are of interest of the food industry due to their antioxidant power, attractive color and stability in acid-rich foods. This research used the gelation process with sodium alginate solution to obtain bioactive yogurt from the production of jamelão capsules added to natural yogurt. The proportion was 80% yogurt and 20% jellybean pulp capsules. The treatments were control yogurt (without the addition of jamelão capsules), jamelão capsules and bioactive yogurt (with the capsules). The objective was to study the antioxidant activity, physical-chemical, nutritional and microscopic stability of the product kept under refrigeration for 28 days at 4±1ºC. The addition of jamelão capsules in the yogurt changed the product's physical properties (increased humidity and decreased Brix and ash). There was an increase in the amount of phenols and anthocyanins, in addition to the antioxidant potential at 28 days of storage. The interior of the microcapsules was composed of a mesh structure through which the encapsulated material was distributed, as the capsules can be added to yogurt, to improve the antioxidant and nutritional capacity, which proves to be a promising and viable alternative.The jamelão fruit has been used in traditional Indian medicine and has recently attracted interest as a functional food, as it is rich in anthocyanins. Anthocyanins are of interest of the food industry due to their antioxidant power, attractive color and stability in acid-rich foods. This research used the gelation process with sodium alginate solution to obtain bioactive yogurt from the production of jamelão capsules added to natural yogurt. The proportion was 80% yogurt and 20% jellybean pulp capsules. The treatments were control yogurt (without the addition of jamelão capsules), jamelão capsules and bioactive yogurt (with the capsules). The objective was to study the antioxidant activity, physical-chemical, nutritional and microscopic stability of the product kept under refrigeration for 28 days at 4±1ºC. The addition of jamelão capsules in the yogurt changed the product's physical properties (increased humidity and decreased Brix and ash). There was an increase in the amount of phenols and anthocyanins, in addition to the antioxidant potential at 28 days of storage. The interior of the microcapsules was composed of a mesh structure through which the encapsulated material was distributed, as the capsules can be added to yogurt, to improve the antioxidant and nutritional capacity, which proves to be a promising and viable alternative.EDUFU2021-02-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://seer.ufu.br/index.php/biosciencejournal/article/view/5408310.14393/BJ-v36n0a2020-54083Bioscience Journal ; Vol. 36 (2020): Supplement1; 307-316Bioscience Journal ; v. 36 (2020): Supplement1; 307-3161981-3163reponame:Bioscience journal (Online)instname:Universidade Federal de Uberlândia (UFU)instacron:UFUenghttps://seer.ufu.br/index.php/biosciencejournal/article/view/54083/32090Brazil; Contemporary Copyright (c) 2021 Camila Thiara Gomes Carvalho, Alessandra Almeida de Castro Pagani, Ranulfo Combuca da Silva Junior, Magali Soares dos Santos Pozzahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessCarvalho, Camila Thiara Gomes Pagani, Alessandra Almeida de Castro da Silva Junior, Ranulfo CombucaPozza, Magali Soares dos Santos 2022-05-26T18:03:57Zoai:ojs.www.seer.ufu.br:article/54083Revistahttps://seer.ufu.br/index.php/biosciencejournalPUBhttps://seer.ufu.br/index.php/biosciencejournal/oaibiosciencej@ufu.br||1981-31631516-3725opendoar:2022-05-26T18:03:57Bioscience journal (Online) - Universidade Federal de Uberlândia (UFU)false
dc.title.none.fl_str_mv Bioactive compounds in jamelão yogurt (Syzygium cumini L)
title Bioactive compounds in jamelão yogurt (Syzygium cumini L)
spellingShingle Bioactive compounds in jamelão yogurt (Syzygium cumini L)
Carvalho, Camila Thiara Gomes
Antioxidants
Composition
Ionic gelation.
Food Technology
title_short Bioactive compounds in jamelão yogurt (Syzygium cumini L)
title_full Bioactive compounds in jamelão yogurt (Syzygium cumini L)
title_fullStr Bioactive compounds in jamelão yogurt (Syzygium cumini L)
title_full_unstemmed Bioactive compounds in jamelão yogurt (Syzygium cumini L)
title_sort Bioactive compounds in jamelão yogurt (Syzygium cumini L)
author Carvalho, Camila Thiara Gomes
author_facet Carvalho, Camila Thiara Gomes
Pagani, Alessandra Almeida de Castro
da Silva Junior, Ranulfo Combuca
Pozza, Magali Soares dos Santos
author_role author
author2 Pagani, Alessandra Almeida de Castro
da Silva Junior, Ranulfo Combuca
Pozza, Magali Soares dos Santos
author2_role author
author
author
dc.contributor.author.fl_str_mv Carvalho, Camila Thiara Gomes
Pagani, Alessandra Almeida de Castro
da Silva Junior, Ranulfo Combuca
Pozza, Magali Soares dos Santos
dc.subject.por.fl_str_mv Antioxidants
Composition
Ionic gelation.
Food Technology
topic Antioxidants
Composition
Ionic gelation.
Food Technology
description The jamelão fruit has been used in traditional Indian medicine and has recently attracted interest as a functional food, as it is rich in anthocyanins. Anthocyanins are of interest of the food industry due to their antioxidant power, attractive color and stability in acid-rich foods. This research used the gelation process with sodium alginate solution to obtain bioactive yogurt from the production of jamelão capsules added to natural yogurt. The proportion was 80% yogurt and 20% jellybean pulp capsules. The treatments were control yogurt (without the addition of jamelão capsules), jamelão capsules and bioactive yogurt (with the capsules). The objective was to study the antioxidant activity, physical-chemical, nutritional and microscopic stability of the product kept under refrigeration for 28 days at 4±1ºC. The addition of jamelão capsules in the yogurt changed the product's physical properties (increased humidity and decreased Brix and ash). There was an increase in the amount of phenols and anthocyanins, in addition to the antioxidant potential at 28 days of storage. The interior of the microcapsules was composed of a mesh structure through which the encapsulated material was distributed, as the capsules can be added to yogurt, to improve the antioxidant and nutritional capacity, which proves to be a promising and viable alternative.
publishDate 2021
dc.date.none.fl_str_mv 2021-02-10
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://seer.ufu.br/index.php/biosciencejournal/article/view/54083
10.14393/BJ-v36n0a2020-54083
url https://seer.ufu.br/index.php/biosciencejournal/article/view/54083
identifier_str_mv 10.14393/BJ-v36n0a2020-54083
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://seer.ufu.br/index.php/biosciencejournal/article/view/54083/32090
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.coverage.none.fl_str_mv Brazil; Contemporary
dc.publisher.none.fl_str_mv EDUFU
publisher.none.fl_str_mv EDUFU
dc.source.none.fl_str_mv Bioscience Journal ; Vol. 36 (2020): Supplement1; 307-316
Bioscience Journal ; v. 36 (2020): Supplement1; 307-316
1981-3163
reponame:Bioscience journal (Online)
instname:Universidade Federal de Uberlândia (UFU)
instacron:UFU
instname_str Universidade Federal de Uberlândia (UFU)
instacron_str UFU
institution UFU
reponame_str Bioscience journal (Online)
collection Bioscience journal (Online)
repository.name.fl_str_mv Bioscience journal (Online) - Universidade Federal de Uberlândia (UFU)
repository.mail.fl_str_mv biosciencej@ufu.br||
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