Bioactive compounds in jamelão yogurt (Syzygium cumini L)
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , |
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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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|| |
_version_ |
1797069082808287232 |