|Support type:||Scholarships in Brazil - Doctorate|
|Effective date (Start):||December 01, 2013|
|Effective date (End):||December 31, 2016|
|Field of knowledge:||Agronomical Sciences - Food Science and Technology - Food Science|
|Principal researcher:||Roberto da Silva|
|Grantee:||Iasnaia Maria de Carvalho Tavares|
|Home 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|
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.