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Chocolate panned with dehydrated Brazilian grapes: evaluation their quality through a detailed study of phenolic compounds and from sensory analysis

Grant number: 20/02760-6
Support Opportunities:Regular Research Grants
Duration: November 01, 2020 - April 30, 2023
Field of knowledge:Agronomical Sciences - Food Science and Technology
Principal Investigator:Ellen Silva Lago Vanzela
Grantee:Ellen Silva Lago Vanzela
Host Institution: Instituto de Biociências, Letras e Ciências Exatas (IBILCE). Universidade Estadual Paulista (UNESP). Campus de São José do Rio Preto. São José do Rio Preto , SP, Brazil
Associated researchers:Maria Aparecida Mauro ; Mauricio Boscolo ; Natália Soares Janzantti ; Roberto da Silva ; Sergio Gómez-Alonso


This proposal aims to: a) produce raisins from the Brazilian seedless cultivars ('BRS Clara' and 'BRS Vitória'), pre-treated with natural surfactant to accelerate the drying process, producing raisins with a higher concentration of phenolic compounds; b) perform the physical-chemical characterization (moisture, soluble solids, pH, water activity, total acidity, content of reducing and total sugars) of the grapes and raisins, and a detailed study of alterations to the compounds with claims of functional properties (phenolic compounds and oleanolic acid) in grapes before and after pre-treatment with olive oil and dehydration of Brazilian grapes to obtain raisins using high performance liquid chromatography (HPLC) coupled to multidetectors (diode array detector (DAD) and fluorescence) and mass spectrometers of various types; c) evaluate a shelf life the raisins with and withough pre-treatments through the determinations of moisture, pH, TA, water activity, content of reducing and total sugars, of total phenolic compounds and the hydroxymethylfurfural, the firmness, microbiological analysis, and acceptance and descriptive sensory analysis (aiming to identify the key terms that will point out changes in the sensory acceptance of the raisins during storage) for 180 days and, d) develop chocolate panned containing the raisins produced with brazilian grapes and evaluating their quality through phenolic characterization and sensory acceptance analysis and descriptive analysis. Originality/innovation - This proposal focuses on the deepening of scientific, technological and innovation knowledge about the retention of phenolic compounds and oleanolic acid and their isomers in raisins prepared with Brazilian grapes that were directly pretreated with extra virgin olive oil, as well as in chocolate panned with dehydrated Brazilian grapes. (AU)

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Scientific publications
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
DE OLIVEIRA NISHIYAMA-HORTENSE, YARA PAULA; DE PAULA ROSSI, MARIA JULIA; SHIMIZU-MARIN, VICTORIA DINIZ; JANZANTTI, NATALIA SOARES; GOMEZ-ALONSO, SERGIO; DA-SILVA, ROBERTO; LAGO-VANZELA, ELLEN SILVA. Jelly candy enriched with BRS Violeta grape juice: Anthocyanin retention and sensory evaluation. FUTURE FOODS, v. 6, p. 9-pg., . (20/02471-4, 20/02760-6)
NISHIYAMA-HORTENSE, YARA PAULA; OLIVATI, CAROLINA; PEREZ-NAVARRO, JOSE; SOUZA, REGINALDO TEODORO; JANZANTTI, NATALIA S.; DA-SILVA, ROBERTO; HERMOSIN-GUTIERREZ, ISIDRO; GOMEZ-ALONSO, SERGIO; LAGO-VANZELA, ELLEN SILVA. Phenolic Composition of Brazilian BRS Carmem (Muscat Belly A x BRS Rubea) Grapes: Evaluation of Their Potential Use as Bioingredients. FOODS, v. 12, n. 13, p. 18-pg., . (20/02760-6, 20/02471-4)
TUANY YURI KUBOYAMA NOGUEIRA; VICTORIA DINIZ SHIMIZU-MARIN; ANA CAROLINA GONÇALES; HELOÍZA FERREIRA ALVES DO PRADO; ROBERTO DA SILVA; ELLEN SILVA LAGO-VANZELA. Elaboração de produtos alimentícios a partir de coproduto da vinificação da BRS Violeta. Pesquisa Agropecuária Brasileira, v. 58, . (20/02760-6)

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