Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1146262
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dc.contributor.authorDUTRA, M. DA C. P.
dc.contributor.authorVIANA, A. C.
dc.contributor.authorPEREIRA, G. E.
dc.contributor.authorNASSUR, R. de C. M. R.
dc.contributor.authorLIMA, M. S.
dc.date.accessioned2022-09-08T18:05:50Z-
dc.date.available2022-09-08T18:05:50Z-
dc.date.created2022-09-08
dc.date.issued2021
dc.identifier.citationFood Chemistry, v. 343, 128399, 2021.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1146262-
dc.descriptionThe 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.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectFunctional beverages
dc.subjectCompostos bioativos
dc.subjectBebidas funcionais
dc.subjectProcessamento de comida
dc.subjectComposição dos alimentos
dc.subjectSuco de uva
dc.titleWhole, concentrated and reconstituted grape juice: impact of processes on phenolic composition, foxy aromas, organic acids, sugars and antioxidant capacity.
dc.typeArtigo de periódico
dc.subject.thesagroUva
dc.subject.nalthesaurusGrape juice
dc.subject.nalthesaurusBioactive compounds
dc.subject.nalthesaurusFood processing
dc.subject.nalthesaurusFood composition
riaa.ainfo.id1146262
riaa.ainfo.lastupdate2022-09-08
dc.identifier.doihttps://doi.org/10.1016/j.foodchem.2020.128399
dc.contributor.institutionMARIA 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
dc.contributor.institutionARÃO CARDOSO VIANA, Instituto Federal do Sertão Pernambucano, Campus Petrolina, Departamento de Tecnologia em Alimentos, Jardim São Paulo – CEP 56314-520, Petrolina, PE, Brazileng
dc.contributor.institutionGIULIANO ELIAS PEREIRA, CNPUVeng
dc.contributor.institutionRITA 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, Brazileng
dc.contributor.institutionMARCOS dos SANTOS LIMA, Instituto Federal do Sertão Pernambucano, Campus Petrolina, Departamento de Tecnologia em Alimentos, Jardim São Paulo – CEP 56314-520, Petrolina, PE, Brazil.eng
Appears in Collections:Artigo em periódico indexado (CPATSA)

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