Use este identificador para citar o ir al link de este elemento:
http://hdl.handle.net/1843/41623| Tipo: | Artigo de Periódico |
| Título: | Whey-grape juice drink processed by supercritical carbon dioxide technology: physicochemical characteristics, bioactive compounds and volatile profile |
| Autor(es): | Gabriela Vieira do Amaral Eric Keven Silva Rodrigo Nunes Cavalcanti Carolina Pinto de Carvalho Martins Luiz Guilherme Zambrano de Souza Andrade Jeremias Moraes Verônica Ortiz Alvarenga Jonas de Toledo Guimarães Érick Almeida Esmerino Mônica Queiroz de Freitas Márcia Cristina da Silva Renata Santana Lorenzo Raices Anderson de Souza Sant'Ana Maria Angela de Almeida Meireles Adriano Gomes da Cruz |
| Resumen: | The effect of supercritical carbon dioxide technology (SCCD, 14, 16, and 18 MPa at 35 ± 2 °C for 10 min) on whey-grape juice drink characteristics was investigated. Physicochemical characterization (pH, titratable acidity, total soluble solids), bioactive compounds (phenolic compounds, anthocyanin, DPPH and ACE activity) and the volatile compounds were performed. Absence of differences were found among treatments for pH, titratable acidity, soluble solids, total anthocyanin and DPPH activity (p-value > 0.05). A direct relationship between SCCD pressure and ACE inhibitory activity was observed, with 34.63, 38.75, and 44.31% (14, 16, and 18 MPa, respectively). Regards the volatile compounds, it was noted few differences except by the presence of ketones. The findings confirm the SCCD processing as a potential promising technology to the conventional thermal treatment. |
| Asunto: | Tecnologia de alimentos Suco de uva Soro de leite Laticínios |
| Idioma: | eng |
| País: | Brasil |
| Editor: | Universidade Federal de Minas Gerais |
| Sigla da Institución: | UFMG |
| Departamento: | FAR - DEPARTAMENTO DE ALIMENTOS |
| Tipo de acceso: | Acesso Restrito |
| Identificador DOI: | 10.1016/j.foodchem.2017.07.003 |
| URI: | http://hdl.handle.net/1843/41623 |
| Fecha del documento: | 15-ene-2018 |
| metadata.dc.url.externa: | https://www.sciencedirect.com/science/article/pii/S0308814617311482#! |
| metadata.dc.relation.ispartof: | Food Chemistry |
| Aparece en las colecciones: | Artigo de Periódico |
archivos asociados a este elemento:
no existem archivos asociados a este elemento.
Los elementos en el repositorio están protegidos por copyright, con todos los derechos reservados, salvo cuando es indicado lo contrario.