| Revue: | Brazilian archives of biology and technology |
| Base de datos: | PERIÓDICA |
| Número de sistema: | 000374055 |
| ISSN: | 1516-8913 |
| Autores: | Gurak, Poliana Deyse1 Cabral, Lourdes Maria Correa2 Rocha-Leao, Maria Helena3 |
| Instituciones: | 1Universidade Federal do Rio Grande do Sul, Departamento de Engenharia Quimica, Porto Alegre, Rio Grande do Sul. Brasil 2Empresa Brasileira de Pesquisa Agropecuaria, Tecnologia de Alimentos, Rio de Janeiro. Brasil 3Universidade Federal do Rio de Janeiro, Escola de Quimica, Rio de Janeiro. Brasil |
| Año: | 2013 |
| Periodo: | Nov-Dic |
| Volumen: | 56 |
| Número: | 6 |
| Paginación: | 1011-1017 |
| País: | Brasil |
| Idioma: | Inglés |
| Tipo de documento: | Artículo |
| Enfoque: | Experimental, aplicado |
| Resumen en inglés | This study aimed to evaluate the freeze-drying process for obtaining grape juice powder by reverse osmosis using 50% grape juice pre-concentrated (28.5 °Brix) and 50% hydrocolloids (37.5% maltodextrin and 12.5% arabic gum). The morphology of the glassy food showed the absence of crystalline structure, which was the amorphous wall that protected the contents of the powder. The samples were stored in clear and dark containers at room temperature, evaluated for their physical (X-ray diffraction) for 65 days and chemical (polyphenol content) stability for 120 days. During the storage time in plastic vessels, samples remained physically stable (amorphous) and the phenolic concentration was constant, indicating the potentiality of this technique to obtain a stable product with a high concentration of phenolic compounds. Therefore, the freeze-drying process promoted the encapsulation of concentrated grape juice increasing its stability and shelf life, as well as proving to be an applicable process to food industry |
| Disciplinas: | Química |
| Palabras clave: | Química de alimentos, Jugo de uva, Liofilización, Osmosis inversa, Maltodextrinas, Compuestos fenólicos, Goma arábica |
| Keyword: | Chemistry, Food chemistry, Grape juice, Freeze-drying, Reverse osmosis, Maltodextrins, Phenolic compounds, Arabic gum |
| Texte intégral: | Texto completo (Ver HTML) |
