Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/39520
metadata.artigo.dc.title: Influence of microwave processing on the bioactive compounds, antioxidant activity and sensory acceptance of blackberry jelly
metadata.artigo.dc.creator: Curi, Paula Nogueira
Salgado, Derlyene Lucas
Mendonça, Kamila
Pio, Rafael
Ferreira, Jefferson Luiz Gomes
Souza, Vanessa Rios de
metadata.artigo.dc.subject: Blackberry - Jelly
Jelly - Sensory acceptance
Microwave processing
Amora - Geléia
Geléia - Aceitação sensorial
Processamento por microondas
metadata.artigo.dc.publisher: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
metadata.artigo.dc.date.issued: Dec-2019
metadata.artigo.dc.identifier.citation: CURI, P. N. et al. Influence of microwave processing on the bioactive compounds, antioxidant activity and sensory acceptance of blackberry jelly. Food Science and Technology, Campinas, v. 39, p. 386-391, Dec. 2019. Suplemento 2.
metadata.artigo.dc.description.abstract: The purpose of this study was to evaluate the effect of microwave and microwave combined with vacuum on the nutritional and sensory characteristics of blackberry jelly, in order to verify if they are actually more viable methods of processing when compared to the traditional process in open pan. It was verified that the processing methods studied did not influence the sensory characteristics of the obtained jelly, however, it was observed that the microwave processing, in particular low power microwave without vacuum, promotes smaller nutritional losses in the blackberry jelly. The jellies processed in low-power microwave without vacuum stood out from the others presenting the highest antioxidant activity by DPPH (2095.19 g f.w./g of DPPH) and ABTS method (21.81 μM trolox/g), the highest total phenolic content (504.58 mg GAE/100 g) and one of the highest ascorbic acid content (33.72 mg ascorbic acid/100 g). The jelly processed in high-power microwave without vacuum, stood out to have the highest antioxidant activity by the beta-carotene method (84.20% protection). In relation to the anthocyanins content, the jellies processed by vacuum microwave (low and high power) were highlighted because they presented the highest levels (16.25 and 15.03 mg of cyanidin equivalent 3 glucoside/100g, respectively).
metadata.artigo.dc.identifier.uri: http://repositorio.ufla.br/jspui/handle/1/39520
metadata.artigo.dc.language: en_US
Appears in Collections:DCA - Artigos publicados em periódicos



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