scholarly journals QUALITY CHARACTERISTICS AND ANTIOXIDANT ACTIVITY OF JUICES PRODUCED WITH IRRADIATED GRAPES

2017 ◽  
Vol 39 (2) ◽  
Author(s):  
ANA CAROLINA VILAS BOAS ◽  
RITA DE CÁSSIA MIRELA RESENDE NASSUR ◽  
JULIANA MESQUITA FREIRE ◽  
ANTÔNIO DECARLOS NETO ◽  
LUIZ CARLOS DE OLIVEIRA LIMA
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Grape Juice ◽  
Physicochemical Characteristics ◽  
Total Phenolic ◽  
Radiation Doses ◽  
Steam Extraction ◽  
Grape Juices ◽  
Uv C ◽  
Different Doses

ABSTRACT The aim of this study was to evaluate physicochemical characteristics, antioxidant activity, total phenolic, vitamin C and anthocyanins content of grape juices from cv. Isabel submitted to different UV-C doses. The fruits were harvested, sanitized and inserted into a UV-C radiation chamber, where different doses were applied: 0 kJ/m2 (0 minutes); 0.68 kJ/m2 (2 minutes); 2.73 kJ/m2 (4 minutes); 4.10 kJ/m2 (6 minutes). The grape juice was extracted at 75±5°C for 1 hour, using an equipment with steam extraction and submitted to evaluations after 0, 30, 60 and 90 days of cold storage. No significant differences were observed in grape juices submitted to radiation doses regarding the antioxidant activity and phenolic compounds. However, the vitamin C content was affected by different UV-C doses, where there was an increase in the values of the treated fruits during storage.

scholarly journals Antioxidant activity, anthocyanins and organic acids content of grape juices produced in Southwest of Minas Gerais, Brazil

2014 ◽  
Vol 38 (5) ◽  
pp. 480-486 ◽  
Author(s):  
Ana Carolina Vilas Boas ◽  
Paôla de Castro Henrique ◽  
Luiz Carlos de Oliveira Lima ◽  
Antônio Decarlos Neto
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Organic Acids ◽  
Total Phenolics ◽  
Physicochemical Characteristic ◽  
Grape Juice ◽  
Titratable Acidity ◽  
Minas Gerais ◽  
Soluble Solids ◽  
Grape Juices

Phenolic compounds and anthocyanins content in grape juices varies in the cultivar, ripening and climate characteristics. The objective of this work was to characterize and evaluate antioxidant activity of grape juices produced in southwestern Minas Gerais. Grapes were harvested, sanitized and the juices from cultivars 'Bordô', 'Isabel Precoce', 'BRS Violeta' and 'BRS Rúbea' were produced in artisanal equipment by steam extraction and stored for 120 days. The following analyzes were performed during storage: color (L *), pH, soluble solids, titratable acidity, anthocyanins, antioxidant activity (DPPH and β-caroteno/linoleic acid), total phenolics, vitamin C and organic acids. Among the cultivars evaluated, the consumption of grape juice from cultivar 'BRS Violeta' is suggested due to its higher content of vitamin C, antioxidant activity, total phenolics, anthocyanins, and also due to a better physicochemical characteristic showed, when compared to the juices of the other cultivars.

scholarly journals Physicochemical characterization, antioxidant activity and total phenolic content in 'Gala' apples subjected to different UV-C radiation doses

2017 ◽  
Vol 39 (1) ◽  
pp. 67
Author(s):  
Thaís Gabrielle Dias ◽  
Ana Carolina Vilas Boas ◽  
Maria Beatriz Affonso Junqueira ◽  
Luiz Carlos De Oliveira Lima
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Physicochemical Characterization ◽  
Total Phenolic ◽  
Radiation Doses ◽  
Uv C

White grape juice added with Lactobacillus paracasei ssp. probiotic culture

2018 ◽  
Vol 48 (4) ◽  
pp. 631-641
Author(s):  
Vivian Sayuri Okina ◽  
Maria Rita Alaniz Porto ◽  
Tatiana Colombo Pimentel ◽  
Sandra Helena Prudencio
Keyword(s):  
Grape Juice ◽  
Color Stability ◽  
Physicochemical Characteristics ◽  
Lactobacillus Paracasei ◽  
Total Phenolic ◽  
Refrigerated Storage ◽  
Content Type ◽  
Gastrointestinal Conditions ◽  
Grape Juices ◽  
Practical Implications

Purpose The purpose of this study is to evaluate the effect of the probiotic addition (Lactobacillus paracasei ssp.) on the physicochemical characteristics and antioxidant capacity of white grape juice during refrigerated storage (4°C/28 days). This paper also aims to evaluate the survival of the probiotic culture in the product and under simulated gastrointestinal conditions. Design/methodology/approach Two formulations of white grape juices were evaluated, one with 2 per cent of probiotic culture addition and the other of pure juice. Findings The addition of probiotic culture resulted in products with a darker-reddish coloration (L* = 30.6-30.8 and a* = 0.6-0.9) and a lower content of total phenolic compounds (599-697 µg EAG mL−1) (p = 0.05). However, it improved the color stability and maintained the antioxidant activity 1,1-diphenyl-2-picrylhydrazyl (p > 0.05). The viability of the probiotic culture (>109 colony forming unit · 200 mL−1) in the juice was maintained during 21 days of storage, but in simulated gastrointestinal conditions, the functional properties could be guaranteed during the 28 days of refrigerated storage. Practical implications The white grape juice is a suitable medium for incorporation of Lactobacillus paracasei. Originality/value The survival of the probiotic cultures to the simulated gastrointestinal tract may be significant, even if the product does not have the recommended minimum counts.

scholarly journals Quality of strawberries subjected to pre-harvest UV-C radiation

2021 ◽  
Vol 56 ◽  
Author(s):  
Izabel Camacho Nardello ◽  
Rufino Fernando Flores Cantillano ◽  
Jardel Araújo Ribeiro ◽  
Gerson Kleinick Vignolo ◽  
Marcelo Barbosa Malgarim ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Experimental Design ◽  
Vitamin C ◽  
Fragaria X Ananassa ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Single Factor ◽  
Solids Content ◽  
Uv C

Abstract The objective of this work was to evaluate the influence of the use of UV-C radiation at an intensity of 0.53 KJ m-2, during strawberry (Fragaria x ananassa) cultivation, on the physicochemical and phytochemical parameters of the fruits. The used experimental design was completely randomized, in a single-factor arrangement with 11, 19, 29, and 39 UV-C applications and without UV-C application. The hue of the fruits was smaller at the end of the study period. pH varied in strawberries that received 39 applications of UV-C, and the soluble solids content differed with 19 applications. Antioxidant activity was lower in fruits with 11, 19, and 29 UV-C applications, whereas vitamin C content was lower only in fruits that received 29 applications. The use of UV-C radiation at an intensity of 0.53 KJ m-2, during strawberry cultivation, affects the physicochemical and phytochemical parameters of the fruits, but does not cause losses in their quality.

scholarly journals Potentially Synbiotic Grape Juice: What is the Impact of The Addition of Lacticaseibacillus casei and Prebiotic Components?

2020 ◽  
Vol 11 (3) ◽  
pp. 10703-10715
Keyword(s):  
Storage Stability ◽  
Grape Juice ◽  
Physicochemical Characteristics ◽  
Quality Parameters ◽  
Sensory Acceptance ◽  
Texture Properties ◽  
Hedonic Scale ◽  
Grape Juices ◽  
The Impact ◽  
And Storage

The objective of this study was to evaluate the impact of the addition of oligofructose or polydextrose (2 g/100 g) and Lacticaseibacillus casei (2 g/L) on the quality parameters of grape juices during storage (7 oC/28 days in polyethylene terephthalate flasks). The addition of probiotics or prebiotics did not alter the physicochemical characteristics, texture properties, and storage stability of the grape juices; however, they changed the color and/or turbidity. Oligofructose and polydextrose did not show a protective effect on the probiotic, but the products showed probiotic viability higher than 106 CFU/mL. The grape juice with oligofructose had similar acceptance to the control juice. The addition of polydextrose or reduced probiotic acceptance in most of the evaluated attributes. All grape juices presented scores higher than 6 on a 9-point hedonic scale and an acceptability index higher than 70%. It is possible to produce potentially synbiotic grape juices with suitable quality parameters, probiotic survival, and sensory acceptance.

scholarly journals The influence of ethanol on the convective drying and on the nutritional quality of dekopon slices

2018 ◽  
Author(s):  
Ronaldo Elias de Mello-Júnior ◽  
Nathane Silva Resende ◽  
Jefferson Luiz Gomes Corrêa ◽  
Leila Aparecida Salles Pio ◽  
Elisângela Elena Nunes Carvalho
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Vitamin C ◽  
Nutritional Quality ◽  
Quality Parameters ◽  
Nutritional Composition ◽  
Convective Drying ◽  
Total Phenolic ◽  
Drying Time ◽  
Citrus Reticulate

Dekopon or Hallabong (Citrus reticulate “Shiranui”) is a hybrid fruit that belongs to the citrus fruits. The scientific and commercial interests in dekopon is due to its nutritional composition. The objective of the study was to verify the influence of ethanol as a pretreatment in reducing drying time as well as maintaining nutritional quality (vitamin C, total phenolic compounds, and antioxidant activity) of dekopon slices. The drying with ethanol at 70 °C promoted the greatest reduction in drying time, but the processed pretreated samples at 50 °C presented the highest level of nutritional quality parameters. Keywords: drying time; vitamin C; phenolic compounds; antioxidant activity 

scholarly journals Effects of high hydrostatic pressure on the overall quality of Pêra-Rio orange juice during shelf life

2018 ◽  
Vol 24 (6) ◽  
pp. 507-518 ◽  
Author(s):  
Paz Spira ◽  
Antonio Bisconsin-Junior ◽  
Amauri Rosenthal ◽  
Magali Monteiro
Keyword(s):  
Antioxidant Activity ◽  
Hydrostatic Pressure ◽  
Shelf Life ◽  
Orange Juice ◽  
High Hydrostatic Pressure ◽  
Residual Activity ◽  
Pectin Methylesterase ◽  
Physicochemical Characteristics ◽  
Total Phenolic

The effect of high hydrostatic pressure on antioxidant activity, total phenolic compounds, physicochemical characteristics, color, pectin methylesterase activity, and microbiological count were evaluated during the shelf life of Pêra-Rio orange juice. Pressurized (520 MPa, 60 ℃, for 360 s), non-processed and pasteurized (95 ℃/30 s) orange juice were compared at zero time of storage. Pressurized and pasteurized juices were studied during a refrigerated 90-day shelf life. Pressurization did not cause expressive change in physicochemical characteristics of Pêra-Rio orange juice along shelf life, but significantly reduced pectin methylesterase residual activity to 13% and microbiological counts below detection levels up to 68 days of storage, with small counts (30.0 × 10 CFU/mL mesophilic aerobic bacteria and 20.7 × 10 CFU/mL yeast and mold) at 90 days, capable of ensuring the juice’s stability along shelf life. Lightness ( L*) and b* values were significantly reduced by high hydrostatic pressure during shelf life, while a* values were significantly higher. Ascorbic acid decreased around 80% during shelf life. Antioxidant activity remained stable after processing and during storage.

scholarly journals Postharvest UV-C Treatment, Followed by Storage in a Continuous Low-Level Ethylene Atmosphere, Maintains the Quality of ‘Kensington Pride’ Mango Fruit Stored at 20 °C

Horticulturae ◽  
2018 ◽  
Vol 5 (1) ◽  
pp. 1 ◽  
Author(s):  
Penta Pristijono ◽  
John Golding ◽  
Michael Bowyer
Keyword(s):  
Antioxidant Activity ◽  
Chlorophyll Content ◽  
Respiration Rate ◽  
Ethylene Production ◽  
Mangifera Indica ◽  
Total Phenolic ◽  
Total Antioxidant Activity ◽  
Low Level ◽  
Total Antioxidant ◽  
Uv C

Mature green ‘Kensington Pride’ mangoes (Mangifera indica L.) were treated with a short-term UV-C light at four different intensities (0, 4.0, 8.3 and 11.7 kJ m−2). After treatment, mangoes were stored for 12 d in air (<0.005 μL L−1 ethylene) or 0.1 μL L−1 ethylene at 20 °C and 100% relative humidity (RH). Weight loss, peel colour, firmness, ethylene production, respiration rate, total soluble solids (TSS), titratable acidity (TA), total chlorophyll content, total phenolic content (TPC) and total antioxidant activity were assessed at 3-d intervals. The results showed that UV-C treatment delayed skin degreening, reduced endogenous ethylene production, suppressed respiration rate and lowered chlorophyll content compared to untreated control fruit. Fruit treated with UV-C had significantly higher TPC and total antioxidant activity at the end of the storage period than untreated fruits for both storage atmospheres. In addition, UV-C treated fruits remained significantly firmer than untreated fruits. UV-C treatment significantly affected TSS and TA levels in different ways. Storage of fruits in 0.1 μL L−1 ethylene significantly affected fruit firmness, respiration rate and ethylene production, while other fruit quality parameters were similar to fruit stored in air. These results indicated that UV-C irradiation could be used as an effective and rapid method to extend the postharvest life of mature green mangoes without adversely affecting certain quality attributes in the presence of low-level ethylene during storage.

scholarly journals Yogurts Supplemented with Juices from Grapes and Berries

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1158 ◽  
Author(s):  
Dimitra Dimitrellou ◽  
Nikoletta Solomakou ◽  
Evangelos Kokkinomagoulos ◽  
Panagiotis Kandylis
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Starter Culture ◽  
Streptococcus Thermophilus ◽  
Physicochemical Characteristics ◽  
Fruit Juices ◽  
Total Phenolic ◽  
Potential Health ◽  
Red Color

Nowadays, there is growing interest for the development of enriched dairy products with phenolic compounds derived from edible sources, mainly due to their safety and potential health benefits. Following that trend, in the present study, fruit juices (blueberry, aronia, and grape) were supplemented into yogurt as functional ingredients. The main physicochemical characteristics (pH, reducing sugars, acidity, color, and syneresis), total phenolic content, antioxidant activity, and viability of yogurt starters were monitored during production and storage. The use of juices had no significant effect on milk acidification rate and on the main physicochemical characteristics of yogurts, while resulted in increased red color. Total phenolic content increased from 30 to 33% (grape and aronia) and up to 49% (blueberry), while similar results were observed in antioxidant activity. Similar values of syneresis were presented in all yogurts, probably due to exopolysaccharide producing starter culture. Streptococcus thermophilus retained high viable counts during storage especially in yogurts with fruit juices (>108 cells g−1) revealing a possible prebiotic effect of juices. The results obtained from this study show that fruit juices (aronia, blueberry, and grape) have potential to be used in yogurt production in order to optimize the benefits of probiotic products with high phenolic compound intake.

scholarly journals Nutrients and bioactive compounds of pulp, peel and seed from umbu fruit

2019 ◽  
Vol 49 (4) ◽  
Author(s):  
Leilson de Oliveira Ribeiro ◽  
Eliseth de Souza Viana ◽  
Ronoel Luiz de Oliveira Godoy ◽  
Sidinea Cordeiro de Freitas ◽  
Suely Pereira Freitas ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Bioactive Compounds ◽  
Nutritional Composition ◽  
Total Phenolic ◽  
Total Carotenoids ◽  
Fresh Pulp ◽  
Main Barrier ◽  
By Products

ABSTRACT: The objective of this research was to evaluate the nutritional composition and bioactive compounds of whole umbu fruit, including pulp, seed and peel, and also of a commercial umbu pulp. Samples of the fractions and of commercial pulp were analyzed for determination of minerals and proximate composition, total phenolic and antioxidant activity. Pulps and peel were also analyzed for vitamin C and carotenoids contents. Commercial pulp presented better nutritional composition than fresh pulp (P<0.05) and the peel presented higher phenolic content and antioxidant activity than seed. Peel also stood out by its vitamin C (79 mg.100 g-1) and total carotenoids (2,751 µg.100 g-1) contents, showing that, as the main barrier of the fruit for its protection, it is a fraction rich in bioactive compounds. The highest dietary fiber and iron contents were observed in umbu seed (P<0.05). Therefore, umbu by-products may be ingredients proper for development of food richer in nutrients and bioactive compounds.

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