The effect of extrusion processing on the physicochemical and antioxidant properties of fermented and non-fermented Jabuticaba pomace

Polimeros,Ciencia e Tecnologia

article

Eduardo Ramirez Asquieri¹  Jose de Jesus Berrios²  Elaine Meire de Assis Ramirez Asquieri¹  James Pan²  Aline Gomes de Moura e Silva¹  Rayssa Dias Batista¹ 

[1] Faculdade de Farmácia – FF, Universidade Federal de Goiás – UFG;Western Regional Research Center – WRRC, Agricultural Research Service – ARS, United States Department of Agriculture – USDA

关键词: extrudates;    Myrciaria cauliflora;    peels;    polyphenols;    seeds;   

DOI  :  10.1590/0104-1428.06620

来源: Brazilian Academy Of Neurology

【 摘 要 】

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.

【 授权许可】

Unknown