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Tipo:	Artigo de Periódico
Título:	Influence of spontaneous fermentation of manipueira on bioactive amine and carotenoid profiles during tucupi production
Autor(es):	Brenda de Nazaré do Carmo Brito Renan Campos Chisté Alessandra Santos Lopes Maria Beatriz de Abreu Glória Rosinelson da Silva Pena
Resumen:	Tucupi is a kind of broth that is common to the Amazonian region of Brazil, which is produced after the spontaneous fermentation and boiling of manipueira, a liquid by-product extracted from cassava roots during cassava flour production. The bioactive amines formation and their alterations during tucupi processing were investigated for the first time. In addition, the physicochemical changes, instrumental color parameters and carotenoid profile were monitored during tucupi production. Regarding the changes on the profile of carotenoids, all-trans-β-carotene was the major carotenoid, followed by its 9- and 13-cis isomers, and this profile was not altered throughout the process. Spermidine (polyamine), putrescine, tyramine and histamine (biogenic amines) were the bioactive amines identified during the tucupi production process, but at low levels (0.76–7.24 mg/L). Principal Component Analysis suggested three distinct stages during tucupi production: the first stage was characterized by the manipueira up to 12 h of fermentation with the highest values of pH, total and reducing sugars, and total starch; the second stage refers to the end of the fermentation process (16 to 24 h), in which biogenic amines (histamine and tyramine) were produced; and the third stage was characterized by the final product (tucupi), with the highest values of total acidity, soluble solids, polyamines and tyramine. Therefore, the results suggest the need of an accurate control of the fermentation of the manipueira to avoid or minimize the formation of biogenic amines.
Asunto:	Tucupi Ciência e Tecnologia de Alimentos Fermentação
Idioma:	eng
País:	Brasil
Editor:	Universidade Federal de Minas Gerais
Sigla da Institución:	UFMG
Departamento:	FAR - DEPARTAMENTO DE ALIMENTOS FAR - DEPARTAMENTO DE PRODUTOS FARMACÊUTICOS
Tipo de acceso:	Acesso Aberto
Identificador DOI:	10.1016/j.foodres.2019.02.040
URI:	http://hdl.handle.net/1843/40842
Fecha del documento:	jun-2019
metadata.dc.url.externa:	https://www.sciencedirect.com/science/article/pii/S0963996919301279
metadata.dc.relation.ispartof:	Food Research International
Aparece en las colecciones:	Artigo de Periódico

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