The effect of extrusion processing on the physicochemical and antioxidant properties of fermented and non-fermented Jabuticaba pomace
Abstract Previous studies have proven that the flour obtained from the residue of Jabuticaba (Jab) juice and wine industries is source of bioactive compounds and an option for the production of food such as extrudates. The objective of this work was to produce extrudates with different concentration...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Associação Brasileira de Polímeros
2021-03-01
|
| Series: | Polímeros |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0104-14282020000400406&tlng=en |
| _version_ | 1818972702906515456 |
|---|---|
| author | Eduardo Ramirez Asquieri Jose de Jesus Berrios Elaine Meire de Assis Ramirez Asquieri James Pan Aline Gomes de Moura e Silva Rayssa Dias Batista |
| author_facet | Eduardo Ramirez Asquieri Jose de Jesus Berrios Elaine Meire de Assis Ramirez Asquieri James Pan Aline Gomes de Moura e Silva Rayssa Dias Batista |
| author_sort | Eduardo Ramirez Asquieri |
| collection | DOAJ |
| description | Abstract Previous studies have proven that the flour obtained from the residue of Jabuticaba (Jab) juice and wine industries is source of bioactive compounds and an option for the production of food such as extrudates. The objective of this work was to produce extrudates with different concentrations (0, 5, 10, 15, 20%) of non-fermented and fermented Jab pomace flour, as well as to evaluate their physical, chemical and technological properties and the effect of the extrusion process on the antioxidant capacity. Results showcased that the extrudates have low content of resistant starch (0.26 g/100 g) and extrusion conditions decreased the content of polyphenols and antioxidant potential. The addition of 20% non-fermented Jab pomace reached an antioxidant activity of 2904 µg trolox/g in the DPPH method, and promoted rheological changes in the product, such as lower expansion index, higher density and hardness; while presenting higher phenolic content and antioxidant capacity. |
| first_indexed | 2024-12-20T15:12:28Z |
| format | Article |
| id | doaj.art-0d7c047a07134852b2504036a044b4e0 |
| institution | Directory Open Access Journal |
| issn | 1678-5169 |
| language | English |
| last_indexed | 2024-12-20T15:12:28Z |
| publishDate | 2021-03-01 |
| publisher | Associação Brasileira de Polímeros |
| record_format | Article |
| series | Polímeros |
| spelling | doaj.art-0d7c047a07134852b2504036a044b4e02022-12-21T19:36:17ZengAssociação Brasileira de PolímerosPolímeros1678-51692021-03-0130410.1590/0104-1428.06620The effect of extrusion processing on the physicochemical and antioxidant properties of fermented and non-fermented Jabuticaba pomaceEduardo Ramirez Asquierihttps://orcid.org/0000-0003-3312-8003Jose de Jesus Berrioshttps://orcid.org/0000-0001-5557-6267Elaine Meire de Assis Ramirez Asquierihttps://orcid.org/0000-0002-3989-860XJames Panhttps://orcid.org/0000-0003-3874-1982Aline Gomes de Moura e Silvahttps://orcid.org/0000-0002-1481-9434Rayssa Dias Batistahttps://orcid.org/0000-0003-3030-7241Abstract Previous studies have proven that the flour obtained from the residue of Jabuticaba (Jab) juice and wine industries is source of bioactive compounds and an option for the production of food such as extrudates. The objective of this work was to produce extrudates with different concentrations (0, 5, 10, 15, 20%) of non-fermented and fermented Jab pomace flour, as well as to evaluate their physical, chemical and technological properties and the effect of the extrusion process on the antioxidant capacity. Results showcased that the extrudates have low content of resistant starch (0.26 g/100 g) and extrusion conditions decreased the content of polyphenols and antioxidant potential. The addition of 20% non-fermented Jab pomace reached an antioxidant activity of 2904 µg trolox/g in the DPPH method, and promoted rheological changes in the product, such as lower expansion index, higher density and hardness; while presenting higher phenolic content and antioxidant capacity.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0104-14282020000400406&tlng=enextrudatesMyrciaria cauliflorapeelspolyphenolsseeds |
| spellingShingle | Eduardo Ramirez Asquieri Jose de Jesus Berrios Elaine Meire de Assis Ramirez Asquieri James Pan Aline Gomes de Moura e Silva Rayssa Dias Batista The effect of extrusion processing on the physicochemical and antioxidant properties of fermented and non-fermented Jabuticaba pomace Polímeros extrudates Myrciaria cauliflora peels polyphenols seeds |
| title | The effect of extrusion processing on the physicochemical and antioxidant properties of fermented and non-fermented Jabuticaba pomace |
| title_full | The effect of extrusion processing on the physicochemical and antioxidant properties of fermented and non-fermented Jabuticaba pomace |
| title_fullStr | The effect of extrusion processing on the physicochemical and antioxidant properties of fermented and non-fermented Jabuticaba pomace |
| title_full_unstemmed | The effect of extrusion processing on the physicochemical and antioxidant properties of fermented and non-fermented Jabuticaba pomace |
| title_short | The effect of extrusion processing on the physicochemical and antioxidant properties of fermented and non-fermented Jabuticaba pomace |
| title_sort | effect of extrusion processing on the physicochemical and antioxidant properties of fermented and non fermented jabuticaba pomace |
| topic | extrudates Myrciaria cauliflora peels polyphenols seeds |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0104-14282020000400406&tlng=en |
| work_keys_str_mv | AT eduardoramirezasquieri theeffectofextrusionprocessingonthephysicochemicalandantioxidantpropertiesoffermentedandnonfermentedjabuticabapomace AT josedejesusberrios theeffectofextrusionprocessingonthephysicochemicalandantioxidantpropertiesoffermentedandnonfermentedjabuticabapomace AT elainemeiredeassisramirezasquieri theeffectofextrusionprocessingonthephysicochemicalandantioxidantpropertiesoffermentedandnonfermentedjabuticabapomace AT jamespan theeffectofextrusionprocessingonthephysicochemicalandantioxidantpropertiesoffermentedandnonfermentedjabuticabapomace AT alinegomesdemouraesilva theeffectofextrusionprocessingonthephysicochemicalandantioxidantpropertiesoffermentedandnonfermentedjabuticabapomace AT rayssadiasbatista theeffectofextrusionprocessingonthephysicochemicalandantioxidantpropertiesoffermentedandnonfermentedjabuticabapomace AT eduardoramirezasquieri effectofextrusionprocessingonthephysicochemicalandantioxidantpropertiesoffermentedandnonfermentedjabuticabapomace AT josedejesusberrios effectofextrusionprocessingonthephysicochemicalandantioxidantpropertiesoffermentedandnonfermentedjabuticabapomace AT elainemeiredeassisramirezasquieri effectofextrusionprocessingonthephysicochemicalandantioxidantpropertiesoffermentedandnonfermentedjabuticabapomace AT jamespan effectofextrusionprocessingonthephysicochemicalandantioxidantpropertiesoffermentedandnonfermentedjabuticabapomace AT alinegomesdemouraesilva effectofextrusionprocessingonthephysicochemicalandantioxidantpropertiesoffermentedandnonfermentedjabuticabapomace AT rayssadiasbatista effectofextrusionprocessingonthephysicochemicalandantioxidantpropertiesoffermentedandnonfermentedjabuticabapomace |