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dc.contributor.authorSANTOS, R. T. S.
dc.contributor.authorBIASOTO, A. C. T.
dc.contributor.authorRYBKA, A. C. P.
dc.contributor.authorCASTRO, C. D. P. da C.
dc.contributor.authorAIDAR, S. de T.
dc.contributor.authorBORGES, G. S. C.
dc.contributor.authorSILVA, F. L. H
dc.date.accessioned2022-05-25T05:04:11Z-
dc.date.available2022-05-25T05:04:11Z-
dc.date.created2021-11-18
dc.date.issued2021
dc.identifier.citationLWT - Food Science and Technology, v. 148, 111714, 2021.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1136280-
dc.descriptionThe aim of this research was to evaluate the quality of fermented alcoholic beverage from passion fruit produced using passion fruit species obtained from the Brazilian Caatinga biome (Passiflora cincinnata Mast.). Four treatments were elaborated using fruit pulp in two different ripening stages (unripe and ripe), with and without dilution of the pulp. The following analyses were conducted to characterize the passion fruit wines: pH, density, soluble solids, titratable and volatile acidity, sulfur dioxide, dry extract, alcohol content, total sugar, color parameters (L*, a*, b*, C* and h) and bioactive compounds (ascorbic acid and phenolic compounds). The antioxidant potential as determined in vitro by DPPH, FRAP and ORAC assays. The overall acceptance and purchase intention of the beverages were evaluated using a consumer test. The physiochemical compositions of the samples were different, except for volatile acidity and ascorbic acid. The total phenolic compounds content was considered relevant, >700 mg GAE L1 . Twenty-one phenolic compounds, among phenolic acids, flavonols, flavanols and stilbenes were identified and quantified by HPLC-DAD-FD. The sensory score obtained was considered satisfactory. This study showed the feasibility of using the Caatinga passion fruit to produce fermented alcoholic beverage, which could be inserted on the market as a new product.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectMaracujá do mato
dc.subjectBioma Caatinga
dc.subjectVinho de maracujá CATA
dc.subjectÁcido ascórbico
dc.subjectProduto da biodiversidade
dc.titlePhysicochemical characterization, bioactive compounds, in vitro antioxidant activity, sensory profile and consumer acceptability of fermented alcoholic beverage obtained from Caatinga passion fruit (Passiflora cincinnata Mast.).
dc.typeArtigo de periódico
dc.subject.thesagroMaracujá
dc.subject.thesagroCaatinga
dc.subject.thesagroBebida Alcoólica
dc.subject.thesagroComposto Fenólico
dc.subject.thesagroBiodiversidade
dc.subject.nalthesaurusPassion fruits
dc.subject.nalthesaurusPhenolic compounds
riaa.ainfo.id1136280
riaa.ainfo.lastupdate2022-05-23
dc.contributor.institutionR. T. S. SANTOS, UFPB; ALINE TELLES BIASOTO MARQUES, CPATSA; ANA CECILIA POLONI RYBKA, CPATSA; CLIVIA DANUBIA PINHO DA C CASTRO, CPATSA; SAULO DE TARSO AIDAR, CPATSA; G. S. C. BORGES, UFPB; F. L. H. SILVA, UFPB.
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