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      Estabilidade de uma bebida funcional de frutas tropicais e yacon (Smallanthus sonchifolius) durante o armazenamento sob refrigeração Translated title: Stability of a functional beverage composed by tropical fruits and yacon (Smallanthus sonchifolius) under refrigerated storage

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          Abstract

          O desenvolvimento de bebidas com perfil funcional deve considerar também a conservação dos compostos ou propriedades funcionais durante o período de armazenamento. Assim, o objetivo do presente trabalho foi avaliar a estabilidade de uma bebida funcional de frutas tropicais e yacon durante o armazenamento em refrigeração (5°C). A bebida, composta por 50% de extrato de yacon e 50% de blend de frutas tropicais (camu-camu, acerola, caju, cajá, açaí e abacaxi) foi pasteurizada (90 segundos/85°C) e armazenada sob refrigeração (5°C). No tempo inicial, e a cada 45 dias do período de estocagem, foram determinados os compostos bioativos (ácido ascórbico e polifenóis extraíveis totais), atividade antioxidante total, sólidos solúveis totais, acidez total titulável, pH, cor (L*, a* e b*), açúcares totais, sacarose, glicose e frutose, sendo que a análises físicas e químicas foram limitadas pela diminuição da atividade antioxidante total e de seus componentes bioativos. A bebida manteve relativa qualidade física e química durante o período de armazenamento, sendo que em 225 dias de estocagem, os teores de polifenóis extraíveis totais e atividade antioxidante total apresentaram uma queda mais acentuada, e desta forma, estes parâmetros foram avaliados somente até este período. Porém, o principal limitante para o armazenamento da bebida foi devido a aceitabilidade sensorial e segurança microbiológica, que embora de acordo com a legislação vigente, limitou o período de armazenamento para 90 dias.

          Translated abstract

          The development of beverages with functional properties must consider the preservation of the bioactive or functional properties during storage. For this reason, the aim of this study was to evaluate the stability of a functional beverage of tropical fruits and yacon, stored under refrigeration. The beverage, composed by 50% of yacon and 50% of a blended tropical fruits (camu-camu, acerola, cashew-apple, yellow mombin, acai and pineapple), was pasteurized (90 seconds/ 85°C) and stored under refrigeration (5°C). After processing and on 45 day intervals until the end of storage, were assayed the bioactive compounds (ascorbic acid and total extractable polyphenols), antioxidant activity, total soluble solids, titratable total acidity, pH, color (L*, a* and b*), total sugar content, sucrose, glucose and fructose, and nd the physical and chemical analyzes were limited by decreased total antioxidant activity and their bioactive components. The beverage showed relative physical and chemical quality during storage period , and in the 225 days of storage, the total extractable polyphenols and total antioxidant activity showed a significantly decline , and thus , these parameters were evaluated only until this period. However, the main limitation for the beverage storage was due to sensory acceptability and microbiological safety, which although in accordance with Brazilian legislation, limited storage period for 90 days.

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          Most cited references21

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          Estabilidade de Corantes e Pigmentos de Origem Vegetal

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            Antiproliferative, antimutagenic and antioxidant activities of a Brazilian tropical fruit juice.

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              Analisis de vitaminas: métodos comprobados

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                Author and article information

                Contributors
                Role: ND
                Role: ND
                Role: ND
                Role: ND
                Role: ND
                Role: ND
                Journal
                alan
                Archivos Latinoamericanos de Nutrición
                ALAN
                Sociedad Latinoamericana de Nutrición
                0004-0622
                June 2016
                : 66
                : 2
                : 148-155
                Article
                S0004-06222016000200008
                5b444b0f-fe6c-4c7a-9b54-2f00ca46d5dd

                http://creativecommons.org/licenses/by/4.0/

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                SciELO Venezuela

                Self URI (journal page): http://www.scielo.org.ve/scielo.php?script=sci_serial&pid=0004-0622&lng=en
                Categories
                NUTRITION & DIETETICS

                Nutrition & Dietetics
                Smallanthus sonchifolius,storage,quality,estocagem,qualidade
                Nutrition & Dietetics
                Smallanthus sonchifolius, storage, quality, estocagem, qualidade

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