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Blueberry bagasse recovery for the development of enriched juices

2021Documento de conferência Acesso aberto
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dc.contributor.authorMolina, Adriana K.
dc.contributor.authorBackes, Emanueli
dc.contributor.authorPereira, Carla
dc.contributor.authorDias, Maria Inês
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorBarros, Lillian
dc.date.accessioned2022-01-24T11:41:05Z
dc.date.available2022-01-24T11:41:05Z
dc.date.issued2021
dc.description.abstractThe blueberry, Vaccinium corymbosum L., is considered one of the most antioxidant fruits and it is consumed worldwide for its properties [1]. The development of different industrialized products, as juices and derivatives, generates a considerable quantity of residues, such as bagasse, which are rarely used by the industry for other applications [2]. However, these residues contain valuable chemical compounds that can provide beneficial properties to human health [3]. The main interest of this study was, therefore, to recover the bagasse produced in blueberry juice production to prepare a rich extract to incorporated in the juice. Thus, juices with and without bagasse extract were developed, analyzed, and compared in order to validate the applicability of the extract in this matrix, to enhance the bioactive properties (antioxidant and antimicrobial), the nutritional value (AOAC methods), and the composition in free sugars (HPLC-RI) and phenolic compounds (HPLC-DAD/ESI-MS). The two juices presented a balanced nutritional value, with carbohydrates as the main macronutrients. The free sugars found in higher concentrations were fructose and glucose. In terms of phenolic composition, in the juice and extract-enriched juice, the same nonanthocyanin compound was detected (3-O-caffeoylquinic acid). Regarding anthocyanins, both samples revealed cyanidin derivatives as main compounds. Regarding bioactive properties, the juice enriched with the bagasse extract showed higher antioxidant capacity than the blueberry juice. None of the two juices showed cytotoxicity, being considered safe for consumption. Thus, this study corroborated the importance of the recovery of food industry waste for the development of novel foodstuff.pt_PT
dc.description.sponsorshipThe authors are grateful to Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to CIMO (UIDB/00690/2020). National funding by FCT, P.I., through the institutional scientific employment program-contract for C. Pereira, M.I. Dias, and L. Barros contracts and A.K. Molina PhD grant (2020.06231.BD). To FEDER-Interreg España-Portugal programme for financial support through the project TRANSCoLAB 0612_TRANS_CO_LAB_2_P.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationMolina, Adriana K.; Backes, Emanueli; Pereira, Carla; Dias, Maria Inês; Ferreira, Isabel C.F.R.; Barros, Lillian (2021). Blueberry bagasse recovery for the development of enriched juices. In 2º Encontro do Grupo de Químicos no Estrangeiro da SPQ.pt_PT
dc.identifier.urihttp://hdl.handle.net/10198/24871
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationMountain Research Center
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectVaccinium corymbosum L.pt_PT
dc.titleBlueberry bagasse recovery for the development of enriched juicespt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardNumberUIDB/00690/2020
oaire.awardTitleMountain Research Center
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.citation.conferencePlaceLisboa, Portugalpt_PT
oaire.citation.title2nd Meeting of the Group of Portuguese Chemists Abroad of the Portuguese Chemical Societypt_PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameMolina
person.familyNameBackes
person.familyNamePereira
person.familyNameDias
person.familyNameFerreira
person.familyNameBarros
person.givenNameAdriana K.
person.givenNameEmanueli
person.givenNameCarla
person.givenNameMaria Inês
person.givenNameIsabel C.F.R.
person.givenNameLillian
person.identifier1415151
person.identifier144781
person.identifier469085
person.identifier.ciencia-idC110-0167-E58D
person.identifier.ciencia-idEF10-2739-2B70
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person.identifier.ciencia-id9418-CF95-9919
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person.identifier.orcid0000-0002-6234-2212
person.identifier.orcid0000-0003-2875-9097
person.identifier.orcid0000-0003-0093-771X
person.identifier.orcid0000-0001-8744-7814
person.identifier.orcid0000-0003-4910-4882
person.identifier.orcid0000-0002-9050-5189
person.identifier.ridK-1629-2016
person.identifier.ridM-8242-2013
person.identifier.ridE-8500-2013
person.identifier.ridJ-3600-2013
person.identifier.scopus-author-id55627876424
person.identifier.scopus-author-id54388787000
person.identifier.scopus-author-id36868826600
person.identifier.scopus-author-id35236343600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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