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dc.contributor.authorPRESTES, A. A.
dc.contributor.authorMARAFON, K.
dc.contributor.authorCARVALHO, A. C. F.
dc.contributor.authorANDRADE, D. R. M.
dc.contributor.authorHELM, C. V.
dc.contributor.authorGOIS, J. S. de
dc.contributor.authorWANDERLEY, B. R. da S. M.
dc.contributor.authorAMBONI, R. D. de M. C.
dc.contributor.authorPRUDENCIO, E. S.
dc.date.accessioned2025-02-10T14:47:07Z-
dc.date.available2025-02-10T14:47:07Z-
dc.date.created2025-02-10
dc.date.issued2024
dc.identifier.citationProcesses, v. 12, n. 10, 2235, 2024.
dc.identifier.issn2227-9717
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1172551-
dc.descriptionThe freeze concentration of liquid foods generates a by-product that has few academic studies and no industrial application: the ice fraction of each concentration stage. Sugar-free carbonated beverages were produced from the addition of 20% residual ice fraction (stage 1—I120 and stage 2—I220) of the gravitational block freeze concentration process, and the result was compared with a control beverage produced with 20% guabiroba juice (J20). The physicochemical properties, carotenoid content, total phenolic content (TPC), vitamin C, and antioxidant activity were analyzed for all samples. There was no significant difference between J20 and I220 for the total solid content and total soluble solids. For the total phenolic compounds (TPC), the I220 content was 151.3% higher than that of the original juice J20 and, for antioxidant activity, 295.8% higher for ABTS and 130.2% higher for DPPH. The I220 beverage presented 159% more vitamin C content than the beverage containing juice (J20). The same behavior was observed for each carotenoid content, with 168% more for the I220 sample. The total color difference revealed no difference visible to the naked eye for the three formulated beverages (∆E < 3.0; p < 0.05). The promising results of the bioactive compounds from guabiroba juice retained in the ice fraction can add value to this process waste in the formulation of new products due to the remaining functional appeal of the original fruit matrix.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectGuabiroba juice
dc.subjectNon-alcoholic beverage
dc.subjectProcess waste
dc.titleThe functional carbonated beverage properties of guabiroba juice using the ice fraction from gravitational block freeze concentration.
dc.typeArtigo de periódico
dc.subject.thesagroMyrtaceae
dc.subject.thesagroGuabiroba
dc.subject.thesagroSuco de Fruta
dc.subject.thesagroAntioxidante
dc.subject.thesagroComposto Fenólico
dc.subject.thesagroResíduo
dc.subject.thesagroBebida não Alcoólica
dc.subject.nalthesaurusCarotenoids
dc.subject.nalthesaurusPhenolic compounds
dc.subject.nalthesaurusAntioxidant activity
riaa.ainfo.id1172551
riaa.ainfo.lastupdate2025-02-10
dc.identifier.doihttps://doi.org/10.3390/pr12102235
dc.contributor.institutionAMANDA ALVES PRESTES, UNIVERSIDADE FEDERAL DE SANTA CATARINA; KARINE MARAFON, UNIVERSIDADE FEDERAL DE SANTA CATARINA; ANA CAROLINE FERREIRA CARVALHO, UNIVERSIDADE FEDERAL DE SANTA CATARINA; DAYANNE REGINA MENDES ANDRADE, UNIVERSIDADE FEDERAL DO PARANÁ; CRISTIANE VIEIRA HELM, CNPF; JEFFERSON SANTOS DE GOIS, UNIVERSIDADE DO ESTADO DO RIO DE JANEIRO; BRUNA RAFAELA DA SILVA MONTEIRO WANDERLEY, UNIVERSIDADE FEDERAL DE SANTA CATARINA; RENATA DIAS DE MELLO CASTANHO AMBONI, UNIVERSIDADE FEDERAL DE SANTA CATARINA; ELANE SCHWINDEN PRUDENCIO, UNIVERSIDADE FEDERAL DE SANTA CATARINA.
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