Influence of spontaneous fermentation of manipueira on bioactive amine and carotenoid profiles during tucupi production

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dc.creatorBrenda de Nazaré do Carmo Brito
dc.creatorRenan Campos Chisté
dc.creatorAlessandra Santos Lopes
dc.creatorMaria Beatriz de Abreu Glória
dc.creatorRosinelson da Silva Pena
dc.date.accessioned2022-04-06T21:07:55Z
dc.date.accessioned2025-09-08T23:36:42Z
dc.date.available2022-04-06T21:07:55Z
dc.date.issued2019-06
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
dc.description.sponsorshipFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Gerais
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
dc.format.mimetypepdf
dc.identifier.doi10.1016/j.foodres.2019.02.040
dc.identifier.issn0963-9969
dc.identifier.urihttps://hdl.handle.net/1843/40842
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofFood Research International
dc.rightsAcesso Aberto
dc.subjectTucupi
dc.subjectCiência e Tecnologia de Alimentos
dc.subjectFermentação
dc.subject.otherAmazonian product
dc.subject.otherFermentation
dc.subject.otherCassava wastewater
dc.subject.otherManihot esculenta
dc.subject.otherPCA
dc.subject.otherHCA
dc.titleInfluence of spontaneous fermentation of manipueira on bioactive amine and carotenoid profiles during tucupi production
dc.typeArtigo de periódico
local.citation.epage216
local.citation.spage209
local.citation.volume120
local.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.
local.publisher.countryBrasil
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.departmentFAR - DEPARTAMENTO DE PRODUTOS FARMACÊUTICOS
local.publisher.initialsUFMG
local.url.externahttps://www.sciencedirect.com/science/article/pii/S0963996919301279

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