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Please use this identifier to cite or link to this item: http://hdl.handle.net/1843/40842
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dc.creatorBrenda de Nazaré do Carmo Britopt_BR
dc.creatorRenan Campos Chistépt_BR
dc.creatorAlessandra Santos Lopespt_BR
dc.creatorMaria Beatriz de Abreu Glóriapt_BR
dc.creatorRosinelson da Silva Penapt_BR
dc.date.accessioned2022-04-06T21:07:55Z-
dc.date.available2022-04-06T21:07:55Z-
dc.date.issued2019-06-
dc.citation.volume120pt_BR
dc.citation.spage209pt_BR
dc.citation.epage216pt_BR
dc.identifier.doi10.1016/j.foodres.2019.02.040pt_BR
dc.identifier.issn0963-9969pt_BR
dc.identifier.urihttp://hdl.handle.net/1843/40842-
dc.description.resumoTucupi 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.pt_BR
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológicopt_BR
dc.description.sponsorshipFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Geraispt_BR
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superiorpt_BR
dc.format.mimetypepdfpt_BR
dc.languageengpt_BR
dc.publisherUniversidade Federal de Minas Geraispt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOSpt_BR
dc.publisher.departmentFAR - DEPARTAMENTO DE PRODUTOS FARMACÊUTICOSpt_BR
dc.publisher.initialsUFMGpt_BR
dc.relation.ispartofFood Research Internationalpt_BR
dc.rightsAcesso Abertopt_BR
dc.subjectAmazonian productpt_BR
dc.subjectFermentationpt_BR
dc.subjectCassava wastewaterpt_BR
dc.subjectManihot esculentapt_BR
dc.subjectPCApt_BR
dc.subjectHCApt_BR
dc.subject.otherTucupipt_BR
dc.subject.otherCiência e Tecnologia de Alimentospt_BR
dc.subject.otherFermentaçãopt_BR
dc.titleInfluence of spontaneous fermentation of manipueira on bioactive amine and carotenoid profiles during tucupi productionpt_BR
dc.typeArtigo de Periódicopt_BR
dc.url.externahttps://www.sciencedirect.com/science/article/pii/S0963996919301279pt_BR
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