Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/326798
Type: Artigo
Title: Effect Of Differently Processed Acai (euterpe Oleracea Mart.) On The Retention Of Phenolics And Anthocyanins In Chewy Candies
Author: da Silva
Lidiane Bataglia; Annetta
Fernanda Elena; Alves
Adriana Barreto; Queiroz
Marise Bonifacio; Fadini
Ana Lucia; da Silva
Marta Gomes; Efraim
Priscilla
Abstract: This study investigated the effects of processing and storage on the physicochemical properties and retention of antioxidant compounds of no-added sucrose chewy candies (NASC) incorporated with differently processed acai (frozen pulp, spray-dried and freeze-dried powders). NASC containing freeze-dried acai had the highest softness and recoveries of total phenolic (TP) and total anthocyanin (TA) immediately after production. Colour parameters and antioxidant capacity by ABTS and ORAC assays had no significant differences after 6months of NASC storage, except for ORAC in NASC containing spray-dried acai, whereas DPPH center dot in all samples significantly increased. Water activity and hardness also increased after storage, whereas TP and TA contents decreased, despite presenting good retentions (approx. 72-78% TP and 84-99% TA). This study suggests that acai has a great potential to be used as a natural pigment and antioxidant source in candy manufacturing, meeting consumption trends towards healthier products.
Subject: Acai
Anthocyanins
Antioxidant Activity
Chewy Candy
Colour
Phenolics
Processing Effects
Storage
Editor: Wiley-Blackwell
Hoboken
Rights: fechado
Identifier DOI: 10.1111/ijfs.13245
Address: http://onlinelibrary-wiley-com.ez88.periodicos.capes.gov.br/doi/10.1111/ijfs.13245/abstract?systemMessage=Wiley+Online+Library+will+be+unavailable+on+Saturday+12th+August+at+3%3A00+EDT+%2F+8%3A00+BST+%2F+12%3A30+IST+%2F+15%3A00+SGT+for+4+hours+for+essential+maintenance.+Apologies+for+the+inconvenience.
Date Issue: 2016
Appears in Collections:Unicamp - Artigos e Outros Documentos

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