Grape BRS Violet (BRS Rúbea x IAC 1398-21) and Jambolão (Syzygium cumini (L.)): study of biochemical and chemical changes in the production of dried juice by the foam-mat drying method

• Grant number: 13/19057-2
• Support Opportunities: Scholarships in Brazil - Doctorate
• Start date: December 01, 2013
• End date: December 31, 2016
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Roberto da Silva
• Grantee: Iasnaia Maria de Carvalho Tavares
• 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

Abstract

The demand for products that add to the basic nutritional requirements, beneficial health factors, allied with the growing rejection of synthetic products that can cause adverse reactions, especially in children, are important trends that have been outlining strategies in the food industry. In this context, great interest in the technological development of pulp and dehydrated fruit juice suitable for use as an ingredient in cakes, biscuits, desserts, solid preparations for refreshments, among others. Anthocyanins, flavan-3-ols, flavonols and stilbenes present in fruits are the main phenolic compounds investigated due totheir functional properties (antioxidant, anti-inflammatory, antimicrobial and anti-carcinogenic). Among the variety of fruits that are rich in these bioactive compounds in Brazil, recent emphasis has been given in the literature for the BRS Violeta grape (BRS Rúbea x IAC 1398-21) and jambolão (Syzygium cumini (L.)). Thus, the objective of this project is to investigate the processing of these fruits to obtain dehydrated juice using the foam-mat drying method. Chemical and enzymatic changes of phenolic compounds present in these fruits will be identified and detailed phenolic composition will be monitored throughout the process and during its accelerated shelf life. For that, it will be used the high performance liquid chromatography with diode array detector coupled to mass spectrometry with electrospray ionization system (CLAE-DAD-IES-EM/EM). The qualitative and quantitative knowledge of possible changes of phenolic compounds during the drying process is of crucial importance to assess its applicability. Moreover, we have not found any report of changes in the phenolic composition of such dehydrated fruit products by using the drying process indicated.

Scientific publications

(5)

(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)

MARIA DE CARVALHO, TAVARES IASNAIA; KUBOYAMA NOGUEIRA, TUANY YURI; MAURO, MARIA APARECIDA; GOMEZ-ALONSO, SERGIO; GOMES, ELENI; DA-SILVA, ROBERTO; HERMOSIN-GUTIERREZ, ISIDRO; LAGO-VANZELA, ELLEN SILVA. Dehydration of jambolan [Syzygium cumini (L.)] juice during foam mat drying: Quantitative and qualitative changes of the phenolic compounds. Food Research International, v. 102, p. 32-42, DEC 2017. (14/11514-8, 13/19057-2)

DE CARVALHO TAVARES, IASNAIA MARIA; UMSZA-GUEZ, MARCELO ANDRES; MARTIN, NATALIA; TOBAL, THAISE MARIA; BOSCOLO, MAURICIO; GOMES, ELENI; DA-SILVA, ROBERTO; LAGO-VANZELA, ELLEN SILVA. The improvement of grape juice quality using Thermomucor Indicae-Seudaticae pectinase. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, v. 57, n. 4, NOV 2019. (13/19057-2, 10/09998-6, 17/16482-5)

DE CARVALHO TAVARES, IASNAIA MARIA; LAGO-VANZELA, ELLEN SILVA; GOMES REBELLO, LIGIA PORTUGAL; RAMOS, AFONSO MOTA; GOMEZ-ALONSO, SERGIO; GARCIA-ROMERO, ESTEBAN; DA-SILVA, ROBERTO; HERMOSIN-GUTIERREZ, ISIDRO. Comprehensive study of the phenolic composition of the edible parts of jambolan fruit (Syzygium cumini (L.) Skeels). Food Research International, v. 82, p. 1-13, APR 2016. (13/19057-2)

DE CARVALHO TAVARES, IASNAIA MARIA; DE CASTILHOS, BONATTO MACHADO; MAURO, MARIA APARECIDA; RAMOS, AFONSO MOTA; DE SOUZA, REGINALDO TEODORO; GOMEZ-ALONSO, SERGIO; GOMES, ELENI; DA-SILVA, ROBERTO; HERMOSIN-GUTIERREZ, ISIDRO; LAGO-VANZELA, ELLEN SILVA. BRS Violeta (BRS Rubea x IAC 1398-21) grape juice powder produced by foam mat drying. Part I: Effect of drying temperature on phenolic compounds and antioxidant activity. Food Chemistry, v. 298, NOV 15 2019. (14/11514-8, 17/16482-5, 13/19057-2)

DE CARVALHO TAVARES, IASNAIA MARIA; SUMERE, BEATRIZ ROCCHETTI; GOMEZ-ALONSO, SERGIO; GOMES, ELENI; HERMOSIN-GUTIERREZ, ISIDRO; DA-SILVA, ROBERTO; LAGO-VANZELA, ELLEN SILVA. Storage stability of the phenolic compounds, color and antioxidant activity of jambolan juice powder obtained by foam mat drying. Food Research International, v. 128, FEB 2020. (17/16482-5, 13/19057-2)

Academic Publications

(References retrieved automatically from State of São Paulo Research Institutions)

TAVARES, Iasnaia Maria de Carvalho. BRS Violeta grape (BRS Rúbea x IAC 1398-21) and jambolan (Syzygium cumini (L.)): study of chemical and biochemical changes in the production of dehydrated juice by the foam mat drying process. 2017. Doctoral Thesis - Universidade Estadual Paulista (Unesp). Instituto de Biociências Letras e Ciências Exatas. São José do Rio Preto São José do Rio Preto.