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(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

Dehydration of jambolan [Syzygium cumini (L.)] juice during foam mat drying: Quantitative and qualitative changes of the phenolic compounds

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Autor(es):
Maria de Carvalho, Tavares Iasnaia [1] ; Kuboyama Nogueira, Tuany Yuri [1] ; Mauro, Maria Aparecida [1] ; Gomez-Alonso, Sergio [2] ; Gomes, Eleni [1] ; Da-Silva, Roberto [1] ; Hermosin-Gutierrez, Isidro [2] ; Lago-Vanzela, Ellen Silva [1]
Número total de Autores: 8
Afiliação do(s) autor(es):
[1] Sao Paulo State Univ Unesp, Inst Biosci Humanities & Exact Sci Ibilce, Cristovdo Colombo 2265, BR-15054000 Sao Paulo - Brazil
[2] Univ Castilla La Mancha, Inst Reg Invest Cientif Aplicada, Avda Camilo Jose Cela S-N, E-13071 Ciudad Real - Spain
Número total de Afiliações: 2
Tipo de documento: Artigo Científico
Fonte: Food Research International; v. 102, p. 32-42, DEC 2017.
Citações Web of Science: 11
Resumo

Jambolan {[}Syzygium cumini (L.)] berries are a popular fruit in Brazil, renowned for their high phenolic compound (PC) content. These PCs have antioxidant, antibacterial, and other characteristics that may be beneficial to human health. The objective of the study was to evaluate the quantitative and qualitative changes of the main phenolic compounds (PCs) (anthocyanins, flavonols, and hydrolysable tannins) in the jambolan fruit, the produced fruit juice, and in the corresponding dehydrated powders obtained by foam mat drying (60, 70, and 80 degrees C) and lyophilization (control). The PCs were analyzed using high-performance liquid chromatography with a diode array detection coupled with an electrospray ionization mass spectrometry (HPLC-DAD-ESI-MSn). Juice production resulted in a more pronounced degradation of anthocyanins than flavonols, and facilitated the extraction of hydrolysable tannins. Elevation of the dehydration temperature negatively impacted the anthocyanin content of the products; on the other hand, the flavonols and hydrolysable tannins were more sensitive to oxidation and heating time during dehydration, respectively, than dehydration temperature. In summary, it can be concluded that processing at 70 degrees C is most suitable, in light of the least loss of nutritional quality of the product with processing time. This study directly informs further investigations into preparation of high-quality jambolan fruit products. (AU)

Processo FAPESP: 13/19057-2 - Uva BRS Violeta (BRS Rúbea x IAC 1398-21) e jambolão (Syzygium cumini (l.)): estudo de alterações químicas e bioquímicas na produção de suco desidratado pelo processo de secagem em leito de espuma
Beneficiário:Iasnaia Maria de Carvalho Tavares
Linha de fomento: Bolsas no Brasil - Doutorado
Processo FAPESP: 14/11514-8 - Frutas e hortaliças desidratadas e minimamente processadas: utilização de técnicas multianalíticas para avaliação de alterações microestruturais e seus efeitos sobre a qualidade
Beneficiário:Maria Aparecida Mauro
Linha de fomento: Auxílio à Pesquisa - Regular