CORE
🇺🇦
make metadata, not war
Services
Services overview
Explore all CORE services
Access to raw data
API
Dataset
FastSync
Content discovery
Recommender
Discovery
OAI identifiers
OAI Resolver
Managing content
Dashboard
Bespoke contracts
Consultancy services
Support us
Support us
Membership
Sponsorship
Community governance
Advisory Board
Board of supporters
Research network
About
About us
Our mission
Team
Blog
FAQs
Contact us
In vitro bioaccessibility of antioxidant compounds from structured fruits developed with gellan gum and agar
Authors
Carlos Artur Nascimento Alves
Juliana Nascimento da Costa
+4 more
Luciana de Siqueira Oliveira
Paulo Henrique Machado de Sousa
Amanda Rodrigues Leal
Paulina Mata
Publication date
1 January 2022
Publisher
'GN1 Genesis Network'
Doi
Cite
Abstract
Funding Information: The authors acknowledge CNPq and CAPES for scholarship, and the company Pomar da Polpa for supplying the raw material used in this study. Publisher Copyright: © 2022This study aims to evaluate the bioaccessibility of antioxidant compounds of structured fruits. Samples were prepared with 50% of each pulp (mango/caja, mango/cashew apple and mango/acerola), agar and gellan gum (low acyl-LA and high acyl-HA) in LA:HA ratios of: 100:0, 75:25 and 50:50, in a concentration of 0.75%. There was a reduction in the antioxidant compounds contents after in vitro digestion. The bioaccessible ascorbic acid levels ranged from 15.10% (LA100/HA0 mango/acerola) to 71.18% (LA50/HA50 mango/cashew apple); Total Extractable Polyphenols (TEP) ranged from 24.58% (mango/caja pulp) to 75.50% (LA75/HA25 mango/acerola); antioxidant activity ranged from 21.10% (LA75/HA25 mango/caja) to 51.05% (LA75/HA25 mango/acerola). Mango/acerola ascorbic acid bioaccessibility was lower and the mango/cashew apple HA gellan gum sample antioxidant activity was higher than pulp, probably due to temperature increasing at processing. It was concluded that the agar and gellan gum (HA and LA) hydrocolloids were able to contain these compounds in the production process of the structured and during digestion, which proves the similarity of structured fruits with fresh pulps.publishersversionpublishe
Similar works
Full text
Open in the Core reader
Download PDF
Available Versions
Repositório da Universidade Nova de Lisboa
See this paper in CORE
Go to the repository landing page
Download from data provider
oai:run.unl.pt:10362/134252
Last time updated on 19/03/2022