Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1173556
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dc.contributor.authorDUTRA, M. da C. P.
dc.contributor.authorCARVALHO, A. J. de B. A.
dc.contributor.authorSANTOS, N. C.
dc.contributor.authorFREITAS, S. T. de
dc.contributor.authorFERREITA, E. de S.
dc.contributor.authorBIASOTO, A. C. T.
dc.contributor.authorLIMA, M. dos S
dc.date.accessioned2025-03-05T14:27:41Z-
dc.date.available2025-03-05T14:27:41Z-
dc.date.created2025-03-05
dc.date.issued2025
dc.identifier.citationJournal of Food Biochemistry, v. 2025, n. 1, 2856691, Fev. 2025.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1173556-
dc.descriptionEnzymatic preparations in juice processing come in diferent formulations, but their enzymatic activities on the stability of this beverage must be studied. Tis study evaluated fve commercial yield and color extraction preparations concerning the chemical composition of grape juice, color, and phytochemicals quantifed in HPLC. Te activity of the enzymes was evaluated, and a study of the stability of the juices over 360 days was carried out. Te color extraction enzymes Everzym Termo and Endozym Rouge (hemicellulases) increased the content of favonoids, especially malvidin-3-glucoside. Te Endozym Pectofruit PR preparation (pectin lyase) stood out for its yield and extraction of organic acids such as tartaric. When assessing the stability of the juice using the half-life parameter, it became clear that all the juices showed similar evolutionary behavior, with more accelerated degradation of the components related to color in the frst 100 days. Even though the Everzym Termo preparation showed greater color extraction, it had higher degradation rates for these parameters and anthocyanins than the other preparations evaluated. At the end of the storage period, the diferences in color and anthocyanins were small between the preparations, practically equal to the control. Tis shows that in the juice obtained without enzymes, the nondegradation of polysaccharides may be associated with a protective efect on color and anthocyanins.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectSuco de uva
dc.subjectDegradação da cor
dc.subjectProcessamento de suco de uva
dc.subjectHemicelulase
dc.subjectVida útil
dc.subjectVideira
dc.titleImpact of commercial preparations of pectinases on the chemical composition and stability of phenolic compounds in grape juices.
dc.typeArtigo de periódico
dc.subject.thesagroUva
dc.subject.thesagroComposto Fenólico
dc.subject.thesagroAntocianina
dc.subject.thesagroPectina
dc.subject.thesagroVitis Vinifera
dc.subject.nalthesaurusAnthocyanins
dc.subject.nalthesaurusGrape juice
dc.subject.nalthesaurusProcessing technology
dc.subject.nalthesaurusPectin lyase
dc.subject.nalthesaurusVitis
dc.subject.nalthesaurusGrapes
riaa.ainfo.id1173556
riaa.ainfo.lastupdate2025-03-05
dc.identifier.doihttps://doi.org/10.1155/jfbc/2856691
dc.contributor.institutionMARIA DA CONCEIÇÃO PRUDÊNCIO DUTRA, FEDERAL UNIVERSITY OF BAHIA; ANA JÚLIA DE BRITO ARAÚJO CARVALHO, FEDERAL INSTITUTE OF SERTÃO PERNAMBUCANO; NEWTON CARLOS SANTOS, FEDERAL UNIVERSITY OF RIO GRANDE DO NORTE; SERGIO TONETTO DE FREITAS, CPATSA; EDERLAN DE SOUZA FERREIRA, FEDERAL UNIVERSITY OF BAHIA; ALINE TELLES BIASOTO MARQUES, CNPMA; MARCOS DOS SANTOS LIMA, FEDERAL INSTITUTE OF SERTÃO PERNAMBUCANO.
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