کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7584592 | 1492027 | 2018 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Non-thermal combined treatments in the processing of açai (Euterpe oleracea) juice
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
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چکیده انگلیسی
Quality parameters of açai juice processed with ultrasound-assisted, ozone and the combined methods were analyzed in this work. Two ultrasound energy densities (350 and 700â¯J·mLâ1) and two ozonization times (5 and 10â¯min with 1.5â¯ppm) were analyzed for pure açai juice and 8 different treatments (22 complete factorial). To evaluate the quality parameters of the juice, physical-chemical analyzes such as pH, titratable acidity, cloud value, non-enzymatic browning, rheology, antioxidant activity (DPPH and ABTS), phenolic compounds, anthocyanins, enzymatic activity (peroxidase and polyphenol oxidase) and microbial counts (mesophilic bacteria, molds and yeasts) were conducted. The treatments with ozone were better for microbial inactivation and the ultrasound for enzymatic inactivation. In general, the use of non-thermal methods can be a good alternative for the processing of açai juice.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 265, 1 November 2018, Pages 57-63
Journal: Food Chemistry - Volume 265, 1 November 2018, Pages 57-63
نویسندگان
Ana Flávia A. Oliveira, Josiana M. Mar, Samara F. Santos, Joel L. da Silva Júnior, Ariane M. Kluczkovski, Amr M. Bakry, Jaqueline de Araújo Bezerra, Rita de Cássia Saraiva Nunomura, Edgar A. Sanches, Pedro H. Campelo,