Title:	Whole, concentrated and reconstituted grape juice: impact of processes on phenolic composition, foxy aromas, organic acids, sugars and antioxidant capacity.
Authors:	DUTRA, M. DA C. P. VIANA, A. C. PEREIRA, G. E. NASSUR, R. de C. M. R. LIMA, M. S.
Affiliation:	MARIA DA CONCEIÇÃO PRUDÊNCIO DUTRA, Instituto Federal do Sertão Pernambucano, Campus Petrolina, Departamento de Tecnologia em Alimentos, Jardim São Paulo – CEP 56314-520, Petrolina, PE, Brazil ARÃO CARDOSO VIANA, Instituto Federal do Sertão Pernambucano, Campus Petrolina, Departamento de Tecnologia em Alimentos, Jardim São Paulo – CEP 56314-520, Petrolina, PE, Brazil GIULIANO ELIAS PEREIRA, CNPUV RITA DE CÁSSIA MIRELA RESENDE NASSUR, Instituto Federal do Sertão Pernambucano, Campus Ouricuri, Departamento de Agroindústria, Estrada do Tamboril s/n, Vila Quixadá CEP 56200-000, Ouricuri, PE, Brazil MARCOS dos SANTOS LIMA, Instituto Federal do Sertão Pernambucano, Campus Petrolina, Departamento de Tecnologia em Alimentos, Jardim São Paulo – CEP 56314-520, Petrolina, PE, Brazil.
Date Issued:	2021
Citation:	Food Chemistry, v. 343, 128399, 2021.
Description:	The concentration and reconstitution processes of grape juices can result in losing compounds associated with beverage quality. In this context, three tanks containing 50,000 L of grape juice were individually concentrated up to 68 °Brix using a triple vacuum concentrator. The concentrated juice was reconstituted up to the original °Brix of the whole juice (18.4). Phenolic compounds, sugars and organic acids were quantified by high-performance- liquid-chromatography. ?Foxy? aromatic compounds were also quantified by gas-chromatography/ mass-spectrometry. The concentration and reconstitution process resulted in significant losses (Tukey test, p < 0.01) of trans-caftaric acid, decreasing from 397.08 to 159.14 mg/L, chlorogenic-acid from 34.97 to 8.44 mg/L, aromatic furaneol compound from 9.06 to 1.93 mg/L, as well as total losses for gallic-acid, caffeicacid, p-coumaric-acid, syringic-acid, hesperidin, pelargonidin-3-glucoside and epicatechin compounds. The concentration and reconstitution of grape juice preserved the antioxidant capacity and most of the quantified compounds, with the reconstituted juice having good nutritional quality.
Thesagro:	Uva
NAL Thesaurus:	Grape juice Bioactive compounds Food processing Food composition
Keywords:	Functional beverages Compostos bioativos Bebidas funcionais Processamento de comida Composição dos alimentos Suco de uva
DOI:	https://doi.org/10.1016/j.foodchem.2020.128399
Type of Material:	Artigo de periódico
Access:	openAccess
Appears in Collections:	Artigo em periódico indexado (CPATSA)