Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1093074
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dc.contributor.authorAMARIZ, A.
dc.contributor.authorLIMA, M. A. C. de
dc.contributor.authorALVES, R. E.
dc.date.accessioned2018-07-08T00:39:51Z-
dc.date.available2018-07-08T00:39:51Z-
dc.date.created2018-07-07
dc.date.issued2018
dc.identifier.citationFood Science and Technology, v. 38, n. 2, p. 203-209, abr./jun. 2018.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1093074-
dc.descriptionhe potential use of byproducts from fruit processing has been evaluated in order to propose new uses as well as reducing costs and environmental impact. Most of the studies are focused on byproducts from primary transformation. However, byproducts from secondary transformation can reserve similar reuse opportunities. The aim of this study was to characterize chemical composition and antioxidant capacity that remained on byproducts from fruit processing at the pulp refinement stage. The byproducts from pulp refining were evaluated in cashew, cocoa, cupuassu, genipap, papaya, passion fruit seed, plum, soursop (pulp and seeds), strawberry, tamarind (pulp and seeds), umbu and yellow mombin fruits. Water activity, acidity, pH, soluble solids, sugars, starch, pectins, ascorbic acid, carotenoids and polyphenols, and the antioxidant activity were analyzed. The byproducts from the refinement of soursop related to the fibrous pulp showed the highest soluble solids and pectic compounds content, while the seeds byproducts constituted a source of starch. The byproducts from the refining of pulp from yellow mombin and papaya were sources of carotenoids. The highest starch and polyphenols contents, as well as antioxidant activities peak on the refining of byproducts of tamarind. The byproducts studied maintained chemical compounds and bioactive components that hold potential reuse.
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectFonte de carboidrato
dc.subjectCarotenóides
dc.subjectPolifenóis
dc.subjectAplicação prática
dc.titleQuality and antioxidant potential of byproducts from refining of fruit pulp.
dc.typeArtigo de periódico
dc.date.updated2018-07-08T00:39:51Zpt_BR
dc.subject.thesagroPolpa de Fruta
dc.subject.thesagroSubproduto
dc.subject.thesagroComposição Química
dc.subject.thesagroProcessamento
dc.subject.thesagroFruta
dc.subject.nalthesaurusFruit pulp
dc.subject.nalthesaurusByproducts
riaa.ainfo.id1093074
riaa.ainfo.lastupdate2018-07-07
dc.identifier.doi10.1590/fst.25816
dc.contributor.institutionANDREIA AMARIZ, UFERSA; MARIA AUXILIADORA COELHO DE LIMA, CPATSA; RICARDO ELESBAO ALVES, CNPAT.
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