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dc.contributor.authorBARRETO, S. M. A.
dc.contributor.authorSILVA, A. B. M. da
dc.contributor.authorDUTRA, M. da C. P.
dc.contributor.authorBASTOS, D. C.
dc.contributor.authorCARVALHO, A. J. de B. A.
dc.contributor.authorVIANA, A. C.
dc.contributor.authorNARAIN, N.
dc.contributor.authorLIMA, M. dos S.
dc.date.accessioned2023-07-14T12:23:53Z-
dc.date.available2023-07-14T12:23:53Z-
dc.date.created2023-07-14
dc.date.issued2023
dc.identifier.citationFood Chemistry, v. 408, 135121, 2023.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1154942-
dc.descriptionBrazil is the largest producer of oranges worldwide, as well as one of the largest producers of orange juice. Alcoholic fermented beverages have been considered a marketable alternative for oranges. In this study, four S. cerevisiae commercial yeasts were evaluated for metabolites generated during orange juice (cv. ?P?era D9′ ) fermentation. Alcohols, sugars, and organic acids were evaluated by HPLC-DAD-RID during fermentation, and phenolic compounds were analyzed in fermented orange. Orange juice and fermented oranges were also subjected to digestion simulations. The yeasts presented an adequate fermentation activity, based on sugar consumption, and high ethanol (>10.5%) and glycerol (4.8?5.5 g/L) contents. The yeast strains T-58 and US-05 produced high levels of lactic acid. Phenolic compounds and antioxidant activity did not differ amongst yeasts, presenting hesperidin levels between 115 and 127 mg/L, respectively. The fermented orange showed a >70% bioaccessibility, compared to juice, especially for catechin, epigallocatechin-gallate, procyanidin-B2, rutin, and procyanidin-B1.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectCompostos bioativos
dc.subjectComposição da bebida
dc.subjectBioacessibilidade
dc.titleEffect of commercial yeasts (Saccharomyces cerevisiae) on fermentation metabolites, phenolic compounds, and bioaccessibility of Brazilian fermented oranges.
dc.typeArtigo de periódico
dc.subject.thesagroLaranja
dc.subject.thesagroComposto Fenólico
dc.subject.thesagroSaccharomyces Cerevisiae
dc.subject.thesagroSuco de Laranja
dc.subject.nalthesaurusPhenolic compounds
dc.subject.nalthesaurusOranges
dc.subject.nalthesaurusCitrus
dc.subject.nalthesaurusBioactive compounds
riaa.ainfo.id1154942
riaa.ainfo.lastupdate2023-07-14
dc.identifier.doihttps://doi.org/10.1016/j.foodchem.2022.135121
dc.contributor.institutionSUZANA MARIA ANDRADE BARRETO, Federal University of Sergipe, São Cristovão, SE; ANA BEATRIZ MARTINS DA SILVA, Federal Institute of Sertão Pernambucano, Petrolina, PE; MARIA DA CONCEIÇÃO PRUDÊNCIO DUTRA, Federal Institute of Sertão Pernambucano, Petrolina, PE; DEBORA COSTA BASTOS, CPATSA; ANA JÚLIA DE BRITO ARAÚJO CARVALHO, Federal Institute of Sertão Pernambucano, Petrolina, PE; ARÃO CARDOSO VIANA, Federal Institute of Sertão Pernambucano, Petrolina, PE; NARENDRA NARAIN, Federal University of Sergipe, São Cristovão, SE; MARCOS DOS SANTOS LIMA, Federal University of Sergipe, São Cristovão, SE.
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