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Ultra-refined yerba mate ( Ilex paraguariensis St. Hil) as a potential naturally colored food ingredient
Ohtaki, Viviane Miki; Lise, Carla Cristina; Oldoni, Tatiane Luiza Cadorin; Lima, Vanderlei Aparecido de; Secco Junior, Heroldo; Mitterer-Daltoé, Marina Leite.
Afiliação
  • Ohtaki, Viviane Miki; Universidade Tecnológica Federal do Paraná. Departamento de Química. Pato Branco. BR
  • Lise, Carla Cristina; Universidade Tecnológica Federal do Paraná. Departamento de Química. Pato Branco. BR
  • Oldoni, Tatiane Luiza Cadorin; Universidade Tecnológica Federal do Paraná. Departamento de Química. Pato Branco. BR
  • Lima, Vanderlei Aparecido de; Universidade Tecnológica Federal do Paraná. Departamento de Química. Pato Branco. BR
  • Secco Junior, Heroldo; s.af
  • Mitterer-Daltoé, Marina Leite; Universidade Tecnológica Federal do Paraná. Departamento de Química. Pato Branco. BR
Sci. agric ; 80: e20220054, 2023. tab, graf
Article em En | VETINDEX | ID: biblio-1424616
Biblioteca responsável: BR68.1
ABSTRACT
Ultra-refined yerba mate (URYM), with a final particle size of 5 to 12 microns, is an innovation in the market that aims to diversify and increase the consumption of yerba mate ( Ilex paraguariensis St. Hil) through its practicality and versatility of preparation. The present work seeks to evaluate the potential for applying naturally colored URYM in food products. The nature of this study was exploratory, adopting a chemical approach (analysis of the antioxidant potential); physical approach (color stability) and sensory perception. URYM is a suitable naturally colored food ingredient with natural antioxidant appeal. Methanolic extraction of URYM (MEUR) was more efficient in scavenging DPPH radicals compared with aqueous extract of URYM (AEUR) (959.5 vs . 638.1 µmol Trolox g-1). No differences were found between AEUR and MEUR for total phenolic content in mg GAE g-1 (266.4 and 339.0, respectively) and scavenging of ABTS radicals in µmol Trolox g-1 (1008.9 and 1053.8, respectively). Water was able to extract phenolic compounds with antioxidant activity. Ice cream, juice, cake, and cookies emerged as the food products in which consumers used URYM in their homemade foods. With good color stability (no difference between L*, a* and b* parameters during the six-day) and good acceptance, cake with URYM added has a profile described as tasty, sweet, soft, and mate flavor. The results also demonstrated consumer interest in food products and ingredients with a healthy appeal.(AU)
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Texto completo: 1 Base de dados: VETINDEX Idioma: En Revista: Sci. agric Ano de publicação: 2023 Tipo de documento: Article

Texto completo: 1 Base de dados: VETINDEX Idioma: En Revista: Sci. agric Ano de publicação: 2023 Tipo de documento: Article