| Nome: | Descrição: | Tamanho: | Formato: | |
|---|---|---|---|---|
| 1.56 MB | Adobe PDF |
Orientador(es)
Resumo(s)
The food industry is in search of natural matrices that provide the commercialization of new and/or improved
products. For this reason, matrices such as blueberries are widely studied in the food industry due to their high
content of phenolic compounds, providing a high coloring power, as well as therapeutic properties to the
consumer1,2. This study analyzed the stability of a pectin-stabilized juice powder based on blueberries Vaccinium
corymbosum L. var. ‘Legacy’, at refrigerated temperature over three months (T0-T3) of storage. The determination
of the chemical composition at both times was achieved by chromatographic analysis of the sugar profile (HPLC-RI),
organic acids (UFLC-PDA), and phenolic compounds (HPLC-DAD/ESI-MS). As well, their bioactive properties, were
assessed through methods of evaluation of antioxidant (TBARS and OxHLIA) and antimicrobial (antibacterial and
antifungal) capacity. It was observed that glucose and fructose were present in both storage times, and six organic
acids were detected, the main ones being quinic, citric, and malic acids. The non-anthocyanin phenolic compounds
found were caffeic acid hexoside and 5-O-caffeoylquinic acid. As for the anthocyanin compounds, malvidin-3-Opentoside
and malvidin-3-O-glucoside were identified, the latter being the major anthocyanin. The formulation
showed excellent coloring, antioxidant, and antimicrobial capacity, with slight changes in the concentration of
anthocyanins. It did not show cytotoxic properties, being considered safe for food application. For all these reasons,
the juice is optimal for consumption, providing beneficial properties to the consumer and reducing the waste
produced in the food industry.
Descrição
Palavras-chave
Anthocyanin-rich juice powder
Contexto Educativo
Citação
Molina, Adriana K.; Gomes, Leonardo Corrêa; Pereira, Carla; Dias, Maria Inês; Prieto Lage, Miguel A.; Ferreira, Isabel C.F.R.; Barros, Lillian (2021). Development of an anthocyanin-rich juice powder based on blueberry by-products. In Chromatography helps in times of crisis. Online
Editora
Sociedade Portuguesa de Química