Preparation of jabuticaba cream as a strategy for the full use of the fruit: physical-chemical characterization and evaluation of bioactive compounds
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/6097 |
Resumo: | The objective was to develop a formulation of jabuticaba cream with the use of the whole fruit (pulp, peel, and seed) and to compare a formulation using only the seeded pulp. For both formulations the same ingredients were used, these were homogenized and subsequently frozen (-20 ° C ± 2). The physical-chemical characteristics, the content of phenolic compounds, anthocyanins, flavonoids, and carotenoids were evaluated in the final products. The jabuticaba creams were developed in three replications and the analyzes were carried out in triplicate. For the analysis of variance of the data obtained, statistics were performed using the R Core Team program (2017) and for the difference, the Tuckey test was applied with a 5 % probability. It was found that there was no statistical difference between the creams concerning the physical-chemical parameters, phenolic compounds (966.36 - 1620.89 mg EAG / 100g), and carotenoids (0.018 - 0.061 µg carotenoids/mg). However, the cream with peel showed higher values for the colorimetric parameters L *, C * and h * and for the average levels of flavonoids (16.26 mg / 100g) and anthocyanins (27.45 mg / 100g). The cream of jabuticaba added with peel is more beneficial because it can be an alternative for the full use of the fruit, thus avoiding the waste of the peels, which are rich in phytochemicals important not only for the coloring of the final product, which dispenses the use of synthetic dyes in the formulation, as well as for strengthening the immune system. |
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Preparation of jabuticaba cream as a strategy for the full use of the fruit: physical-chemical characterization and evaluation of bioactive compoundsPreparación de la crema de jabuticaba como estrategia para el uso completo de la fruta: caracterización físico-química y evaluación de compuestos bioactivosElaboração de creme de jabuticaba como estratégia para aproveitamento total do fruto: caracterização físico-química e avaliação de compostos bioativosPlinia cauliflora (Mart.) KauselCompuestos bioactivosCompuestos fenólicos.Plinia cauliflora (Mart.) KauselCompostos bioativosCompostos fenólicos.Plinia cauliflora (Mart.) KauselBioactive compoundsPhenolic compounds.The objective was to develop a formulation of jabuticaba cream with the use of the whole fruit (pulp, peel, and seed) and to compare a formulation using only the seeded pulp. For both formulations the same ingredients were used, these were homogenized and subsequently frozen (-20 ° C ± 2). The physical-chemical characteristics, the content of phenolic compounds, anthocyanins, flavonoids, and carotenoids were evaluated in the final products. The jabuticaba creams were developed in three replications and the analyzes were carried out in triplicate. For the analysis of variance of the data obtained, statistics were performed using the R Core Team program (2017) and for the difference, the Tuckey test was applied with a 5 % probability. It was found that there was no statistical difference between the creams concerning the physical-chemical parameters, phenolic compounds (966.36 - 1620.89 mg EAG / 100g), and carotenoids (0.018 - 0.061 µg carotenoids/mg). However, the cream with peel showed higher values for the colorimetric parameters L *, C * and h * and for the average levels of flavonoids (16.26 mg / 100g) and anthocyanins (27.45 mg / 100g). The cream of jabuticaba added with peel is more beneficial because it can be an alternative for the full use of the fruit, thus avoiding the waste of the peels, which are rich in phytochemicals important not only for the coloring of the final product, which dispenses the use of synthetic dyes in the formulation, as well as for strengthening the immune system. El objetivo era desarrollar una formulación de crema de jabuticaba con el uso de la fruta entera (pulpa, piel y semilla) y compararla con una formulación que usa solo la pulpa sin semillas. Para ambas formulaciones se usaron los mismos ingredientes, estos se homogeneizaron y posteriormente se congelaron (-20 ° C ± 2). Las características fisicoquímicas, el contenido de compuestos fenólicos, antocianinas, flavonoides y carotenoides se evaluaron en los productos finales. Las cremas de jabuticaba se desarrollaron en tres repeticiones y los análisis se realizaron por triplicado. Para el análisis de varianza de los datos obtenidos, las estadísticas se realizaron utilizando el programa R Core Team (2017) y para la diferencia se aplicó la prueba de Tuckey con una probabilidad del 5%. Se encontró que no había diferencia estadística entre las cremas en relación con los parámetros físico-químicos, compuestos fenólicos (966.36 - 1620.89 mg EAG / 100g) y carotenoides (0.018 - 0.061 µg de carotenoides / mg). Sin embargo, la crema de jabuticaba con la piel mostró valores más altos para los parámetros colorimétricos L*, C* y h* y para los niveles promedio de flavonoides (16,26 mg / 100 g) y antocianinas (27,45 mg / 100 g). La crema de jabuticaba agregada con la piel es más ventajosa porque puede ser una alternativa para el uso completo de la fruta, evitando así el desperdicio de las pieles, que son ricas en fitoquímicos importantes no solo para la coloración del producto final, que dispensa el uso de colorantes sintéticos en la formulación, así como para fortalecer el sistema inmune. Objetivou-se desenvolver uma formulação de creme de jabuticaba com a utilização do fruto integral (polpa, casca e semente) e comparar com uma formulação utilizando apenas a polpa com semente. Para ambas formulações foram utilizados os mesmos ingredientes, esses foram homogeneizados e posteriormente congelados (-20 °C ±2). Avaliou-se as características físico-químicas, o teor de compostos fenólicos, antocianinas, flavonoides e carotenoides dos produtos finais. Os cremes de jabuticaba foram desenvolvidos em três repetições e as análises foram realizadas em triplicata. Para as análises de variância dos dados obtidos foi realizada a análise estatística através do programa R Core Team (2017) e para a diferença aplicou-se o Teste de Tuckey com 5 % de probabilidade. Verificou-se que não houve diferença estatística entre os cremes em relação aos parâmetros físico-químicos, compostos fenólicos (966,36 - 1620,89 mg EAG/100g) e de carotenoides (0,018 - 0,061 µg carotenoides/mg). Entretanto, o creme de jabuticaba com casca apresentou maiores valores para os parâmetros colorimétricos L*, C* e h* e para os teores médios de flavonoides (16,26 mg/100g) e antocianinas (27,45 mg/100g). O creme de jabuticaba adicionado de casca é mais vantajoso pois pode ser uma alternativa para o aproveitamento integral do fruto, evitando assim o desperdício das cascas, as quais são ricas em fitoquímicos, importantes não só para a coloração do produto final, o que dispensa o uso de corantes sintéticos na formulação, como também para o fortalecimento do sistema imunológico. Research, Society and Development2020-07-21info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/609710.33448/rsd-v9i8.6097Research, Society and Development; Vol. 9 No. 8; e617986097Research, Society and Development; Vol. 9 Núm. 8; e617986097Research, Society and Development; v. 9 n. 8; e6179860972525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/6097/5325Copyright (c) 2020 Aline Cristina Arruda Gonçalves, Gabriela Conceição Oliveira e Souza, Lanamar de Almeida Carlos, Bárbara Moreira Silvahttp://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSilva, Bárbara MoreiraSilva, Gabriela Conceição Oliveira eSouza, Antonio Henrique deGonçalves, Aline Cristina ArrudaCarlos, Lanamar de Almeida2020-08-20T18:00:17Zoai:ojs.pkp.sfu.ca:article/6097Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:29:21.906034Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Preparation of jabuticaba cream as a strategy for the full use of the fruit: physical-chemical characterization and evaluation of bioactive compounds Preparación de la crema de jabuticaba como estrategia para el uso completo de la fruta: caracterización físico-química y evaluación de compuestos bioactivos Elaboração de creme de jabuticaba como estratégia para aproveitamento total do fruto: caracterização físico-química e avaliação de compostos bioativos |
title |
Preparation of jabuticaba cream as a strategy for the full use of the fruit: physical-chemical characterization and evaluation of bioactive compounds |
spellingShingle |
Preparation of jabuticaba cream as a strategy for the full use of the fruit: physical-chemical characterization and evaluation of bioactive compounds Silva, Bárbara Moreira Plinia cauliflora (Mart.) Kausel Compuestos bioactivos Compuestos fenólicos. Plinia cauliflora (Mart.) Kausel Compostos bioativos Compostos fenólicos. Plinia cauliflora (Mart.) Kausel Bioactive compounds Phenolic compounds. |
title_short |
Preparation of jabuticaba cream as a strategy for the full use of the fruit: physical-chemical characterization and evaluation of bioactive compounds |
title_full |
Preparation of jabuticaba cream as a strategy for the full use of the fruit: physical-chemical characterization and evaluation of bioactive compounds |
title_fullStr |
Preparation of jabuticaba cream as a strategy for the full use of the fruit: physical-chemical characterization and evaluation of bioactive compounds |
title_full_unstemmed |
Preparation of jabuticaba cream as a strategy for the full use of the fruit: physical-chemical characterization and evaluation of bioactive compounds |
title_sort |
Preparation of jabuticaba cream as a strategy for the full use of the fruit: physical-chemical characterization and evaluation of bioactive compounds |
author |
Silva, Bárbara Moreira |
author_facet |
Silva, Bárbara Moreira Silva, Gabriela Conceição Oliveira e Souza, Antonio Henrique de Gonçalves, Aline Cristina Arruda Carlos, Lanamar de Almeida |
author_role |
author |
author2 |
Silva, Gabriela Conceição Oliveira e Souza, Antonio Henrique de Gonçalves, Aline Cristina Arruda Carlos, Lanamar de Almeida |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Silva, Bárbara Moreira Silva, Gabriela Conceição Oliveira e Souza, Antonio Henrique de Gonçalves, Aline Cristina Arruda Carlos, Lanamar de Almeida |
dc.subject.por.fl_str_mv |
Plinia cauliflora (Mart.) Kausel Compuestos bioactivos Compuestos fenólicos. Plinia cauliflora (Mart.) Kausel Compostos bioativos Compostos fenólicos. Plinia cauliflora (Mart.) Kausel Bioactive compounds Phenolic compounds. |
topic |
Plinia cauliflora (Mart.) Kausel Compuestos bioactivos Compuestos fenólicos. Plinia cauliflora (Mart.) Kausel Compostos bioativos Compostos fenólicos. Plinia cauliflora (Mart.) Kausel Bioactive compounds Phenolic compounds. |
description |
The objective was to develop a formulation of jabuticaba cream with the use of the whole fruit (pulp, peel, and seed) and to compare a formulation using only the seeded pulp. For both formulations the same ingredients were used, these were homogenized and subsequently frozen (-20 ° C ± 2). The physical-chemical characteristics, the content of phenolic compounds, anthocyanins, flavonoids, and carotenoids were evaluated in the final products. The jabuticaba creams were developed in three replications and the analyzes were carried out in triplicate. For the analysis of variance of the data obtained, statistics were performed using the R Core Team program (2017) and for the difference, the Tuckey test was applied with a 5 % probability. It was found that there was no statistical difference between the creams concerning the physical-chemical parameters, phenolic compounds (966.36 - 1620.89 mg EAG / 100g), and carotenoids (0.018 - 0.061 µg carotenoids/mg). However, the cream with peel showed higher values for the colorimetric parameters L *, C * and h * and for the average levels of flavonoids (16.26 mg / 100g) and anthocyanins (27.45 mg / 100g). The cream of jabuticaba added with peel is more beneficial because it can be an alternative for the full use of the fruit, thus avoiding the waste of the peels, which are rich in phytochemicals important not only for the coloring of the final product, which dispenses the use of synthetic dyes in the formulation, as well as for strengthening the immune system. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-07-21 |
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://rsdjournal.org/index.php/rsd/article/view/6097 10.33448/rsd-v9i8.6097 |
url |
https://rsdjournal.org/index.php/rsd/article/view/6097 |
identifier_str_mv |
10.33448/rsd-v9i8.6097 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/6097/5325 |
dc.rights.driver.fl_str_mv |
http://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
http://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 9 No. 8; e617986097 Research, Society and Development; Vol. 9 Núm. 8; e617986097 Research, Society and Development; v. 9 n. 8; e617986097 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1797052779283349504 |