Título:	The addition of concentrated cold-pressed guabiroba juice to yogurts: effects on the physicochemical analyses, antioxidant activity, carotenoid content, total phenolic compounds, and mineral profile.
Autoria:	PRESTES, A. A. ANDRADE, D. R. M. CANELLA, M. H. M. HAAS, I. C. da S. HELM, C. V. GOIS, J. S. de BLOCK, J. M. WANDERLEY, B. R. da S. M. AMBONI, R. D. de M. C. CRUZ, A. G. da PIMENTEL, T. C. PRUDENCIO, E. S.
Afiliação:	AMANDA ALVES PRESTES, UNIVERSIDADE FEDERAL DE SANTA CATARINA; DAYANNE REGINA MENDES ANDRADE, UNIVERSIDADE FEDERAL DO PARANÁ; MARIA HELENA MACHADO CANELLA, UNIVERSIDADE FEDERAL DE SANTA CATARINA; ISABEL CRISTINA DA SILVA HAAS, UNIVERSIDADE FEDERAL DE SANTA CATARINA; CRISTIANE VIEIRA HELM, CNPF; JEFFERSON SANTOS DE GOIS, UNIVERSIDADE DO ESTADO DO RIO DE JANEIRO; JANE MARA BLOCK, UNIVERSIDADE FEDERAL DE SANTA CATARINA; BRUNA RAFAELA DA SILVA MONTEIRO WANDERLEY, UNIVERSIDADE FEDERAL DE SANTA CATARINA; RENATA DIAS DE MELLO CASTANHO AMBONI, UNIVERSIDADE FEDERAL DE SANTA CATARINA; ADRIANO GOMES DA CRUZ, INSTITUTO FEDERAL DE EDUCAÇÃO, CIÊNCIA E TECNOLOGIA DO RIO DE JANEIRO; TATIANA COLOMBO PIMENTEL, INSTITUTO FEDERAL DO PARANÁ; ELANE SCHWINDEN PRUDENCIO, UNIVERSIDADE FEDERAL DE SANTA CATARINA.
Ano de publicação:	2024
Referência:	Processes, v. 12, n. 9, p. 1915, p. 1-19, 2024.
Conteúdo:	Cold-pressed guabiroba juice was subjected to block freeze concentration. The best process efficiency (PE) was obtained for the first stage of freeze concentration compared to the second stage (C2; 57.47%). Yogurt formulations were carried out with the concentrated juice from stage 1 (C1) (0, 10% (I10), and 15% (I15)). For all concentrated juices (C1 and C2), ice fractions from the first and second stages (I1 and I2), and yogurts (control, I10, and I15), physicochemical analyses were performed and antioxidant activity, carotenoid content, total phenolic content (TPC), and mineral profile were determined. Total soluble solids contents for the concentrated juices increased by 1.56 to 2 times compared to the cold-pressed guabiroba juice. Furthermore, an increase in TPC and carotenoids was observed. For the I15 sample, TPC increased by 4,556%, with the control and increased carotenoids, vitamin C, and mineral profiles (Ca, K, Mg, and Na) contributing to increased antioxidant activity. The addition of concentrated guabiroba juice to yogurt formulations enhances the functional property of this dairy product by maintaining most of the bioactive compounds during cold-pressing associated with the freeze concentration.
Thesagro:	Myrtaceae Fermentação Lática Antioxidante Iogurte Guabiroba Produto Florestal
NAL Thesaurus:	Fermented milk Bioactive compounds Phenolic compounds Antioxidant activity Yogurt
Palavras-chave:	Compostos bioativos Compostos fenólicos
ISSN:	2227-9717
Digital Object Identifier:	10.3390/pr12091915
Tipo do material:	Artigo de periódico
Acesso:	openAccess
Aparece nas coleções:	Artigo em periódico indexado (CNPF)