90 research outputs found
An ethanol-based process to simultaneously extract and fractionate carotenoids from Mauritia flexuosa L. Pulp
Stability of the pigmentation of egg yolks enriched with omega-3 and carophyll stored at room temperature and under refrigeration
Estudo dos métodos de extração de carotenóides em cenoura por fluido supercrítico (efs) e convencional
WILD PINEAPPLE (ANANAS BRACTEATUS (LINDL.), VAR. ALBUS) HARVESTED IN FOREST PATCHES IN RURAL AREA OF VIÇOSA, MINAS GERIAS, BRAZIL: EXCELLENT SOURCE OF MINERALS AND GOOD SOURCE OF PROTEINS AND VITAMIN C
Effect of light, food additives and heat on the stability of sorghum 3-deoxyanthocyanins in model beverages.
This work aimed to evaluate the stability of sorghum 3-deoxyanthocyanins (DXA) in model beverages (pH 3.5) elaborated with crude sorghum phenolic extract, containing ascorbic acid and sulphite, under fluorescent light exposure and subjected to heat treatment. There was no significant difference in the DXA degradation during storage under light exposure (24.16%) and absence of light (20.72%). DXA degradation did not differ in the presence of ascorbic acid during storage under light exposure (23.99-25.38%) and absence of light (19.87-21.74%). The addition of sulphite caused an initial bleaching reaction, but as a reversible reaction, the anthocyanin content was higher on the last day of storage compared to the first day. There were no significant differences in total anthocyanin content of all treatments subjected to the heat treatment (80 °C for 5 and 25 min). Thus, crude DXA are very stable under light, additives and heat, and may be useful as natural food colourants
Avaliação da influência de substâncias fenólicas e carotenoides na anomalia do epicarpo da goiaba, "anelamento"
Nutritional and antioxidant potential of canjiqueira fruits affected by maturity stage and thermal processing
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