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1.
Food Chem ; 304: 125442, 2020 Jan 30.
Artigo em Inglês | MEDLINE | ID: mdl-31491714

RESUMO

In this study, the effects of moderate electric fields during thermal denaturation of ß-lactoglobulin were examined through an in situ circular dichroism approach, complemented by intrinsic extrinsic fluorescence analysis. Results have shown that the effects of electric fields in protein unfolding were linearly dependent on the applied electric field intensity (V/cm) and increased by the use of low electric frequencies - i.e. 50 to 200 Hz. These electric effects caused significant changes on ß-lactoglobulin melting temperature, unfolded conformation and subsequent intermolecular interactions, revealed by the increase of surface hydrophobicity (ANS affinity) and higher conservation of retinol binding. The obtained data provides a clear evidence that moderate electric fields contribute to distinct folding/unfolding of ß-lactoglobulin, resulting in structural modifications. These findings are relevant for (bio)-technological applications involving electric fields processing, bringing new insights for the development of innovative strategies to control protein function and tune production of functional protein systems.

2.
J Sci Food Agric ; 2019 Sep 12.
Artigo em Inglês | MEDLINE | ID: mdl-31512242

RESUMO

BACKGROUND: Nowadays, fat replacement in meat products is a matter of concern in the meat industry. The objective of this study was to evaluate the replacement of pork backfat with two oleogels of linseed in dry-cured sausages. RESULTS: Five batches of dry-cured sausages were prepared with two oleogels, a mixture of γ-oryzanol and ß-sitosterol (SO) and beeswax (B), at two levels of replacement (20% and 40%) (SO-20, SO-40, B-20, and B-40, respectively) and a control batch. The fatty acid profile improved in terms of nutrition: the polyunsaturated fatty acid / saturated fatty acid (PUFA/SFA) and n-6/n-3 ratio was about 1.41 and 0.93 for the higher levels of replacement, SO-40 and B-40, respectively. Quality parameters such as pH and color also changed with the inclusion of oleogels, resulting in changes in the sensory quality. CONCLUSION: Oleogels based on linseed enabled the replacement of pork backfat in fermented sausages. Depending on the level of fat substitution, such oleogels could replace fat in dry-cured sausages at the industrial level. © 2019 Society of Chemical Industry.

3.
Food Res Int ; 120: 656-667, 2019 Jun.
Artigo em Inglês | MEDLINE | ID: mdl-31000284

RESUMO

Liposomes composed of rice (RL) and soybean (SL) lecithins were produced by reverse phase evaporation and used for the encapsulation of phenolic extracts from Spirulina LEB-18 (S-RL and S-SL for liposomes of rice and soybean lechitin, respectively). Liposomes were characterized in terms of size distribution, polydispersity index, and ζ-potential; the chemical interactions between the phenolic compounds from Spirulina and liposomes were evaluated by Fourier Transform Infrared Spectroscopy (FTIR), and X-ray diffraction (XRD) and differential scanning calorimetry (DSC) were used to evaluate their crystallinity pattern. The release behavior of phenolic extracts was evaluated under two different pH conditions. Afterwards, in vitro digestibility of liposomes was evaluated in a dynamic gastrointestinal system. Liposomes exhibited high encapsulation efficiency (88.28% and 97.35% for S-RL and S-SL, respectively) and sizes ranging between 250 and 291 nm, showing to be good candidates for the encapsulation of phenolic extracts obtained from microalgae. Results showed that liposomes are stable at low pH values and that they are able to resist to the stomach conditions but they lose their integrity under intestinal conditions. This work increases the knowledge about the effects of in vitro gastrointestinal digestion on liposomes and provides important information for the design of liposome formulations aiming their application in pharmaceutical and food applications.

4.
Environ Sci Pollut Res Int ; 26(16): 16708-16715, 2019 Jun.
Artigo em Inglês | MEDLINE | ID: mdl-30993559

RESUMO

This study has compared the harvesting efficiency of four flocculation methods, namely, induced by pH, FeCl3, AlCl3 and chitosan. No changes were observed on M. aeruginosa cells. Flocculation assays performed at pH 3 and 4 have shown the best harvesting efficiency among the pH-induced tests, reaching values above 90% after 8 h. The adjustment of zeta potential (ZP) to values comprised between - 6.7 and - 20.7 mV enhanced significantly the settling rates using flocculant agents, being FeCl3 the best example where increments up to 88% of harvesting efficiency were obtained. Although all the four methods tested have presented harvesting efficiencies above 91% within the first 8 h after the optimization process, the highest performance was obtained using 3.75 mg L-1 of FeCl3, which allowed reaching 92% in 4 h.


Assuntos
Quitosana/química , Recuperação e Remediação Ambiental/métodos , Floculação , Microcystis/citologia , Poluição Química da Água/prevenção & controle , Eutrofização , Concentração de Íons de Hidrogênio , Cinética , Viabilidade Microbiana
5.
Food Res Int ; 116: 1298-1305, 2019 02.
Artigo em Inglês | MEDLINE | ID: mdl-30716919

RESUMO

Hybrid gels can be used for controlled delivery of bioactives and for textural and rheological modification of foods. In this regard the hydrogel:oleogel ratio and gel development methodologies showed to be the aspects that influence most of their properties. The present study shows how different fractions of oleogel can influence the hydrogel matrix of an oleogel-in-hydrogel emulsified system in terms of polymorphic arrangement, microstructure, texture and rheology. The hydrogel was prepared by using an aqueous sodium alginate solution and the oleogel was prepared through the gelation of medium chain triglycerides with beeswax. Hybrid gels were prepared under constant shearing. Crystallinity was clearly changed as hydrogel and oleogel were combined. No polymorphism was observed in the X-Ray diffraction of hybrid gels, as these showed homogeneous results for all component ratios. The behaviour of samples with increasing oleogel-to-hydrogel ratio presented a decrease of both firmness and spreadability, and then, a decrease of gel adhesivity and cohesiveness. This textural response was a consequence of the disaggregated structure, stemming from the disruption of the hydrogel network, due to the inclusion of increasing amounts of oleogel. Rheological results showed that all hybrid gels presented a gel-like behaviour (G´â€¯> G´´). Oleogel's strength influenced the overall textural and rheological performance of hybrid gels. This work demonstrates the possibility of producing hybrid gels aiming to tailor texture on food systems.

6.
Food Chem ; 275: 480-488, 2019 Mar 01.
Artigo em Inglês | MEDLINE | ID: mdl-30724223

RESUMO

A one-step anion-exchange chromatography method (NaCl gradient elution on a DEAE Sepharose™ Fast Flow gel column) was developed to purify α-lactalbumin (α-LA) from whey protein isolate. α-LA nearly 100% pure (based on the total protein content) was obtained with a yield of about 39%. Besides pure α-LA, which was the main objective of this work, highly pure ß-lactoglobulin was also obtained with a yield of about 59%. The high purity of the obtained α-LA samples allowed its use to synthesise protein nanotubes with excellent gelation properties for their use as food thickeners and bioactive carriers. The samples' purity degree obtained (based on the total protein content) was critical in the formation of proper nanotubes instead of random aggregates, which produced opaque and weak gels, less useful for food applications.


Assuntos
Cromatografia por Troca Iônica/métodos , Lactalbumina/isolamento & purificação , Nanotecnologia , Nanotubos/química , Proteínas do Soro do Leite/química , Animais , Lactalbumina/química
7.
Food Res Int ; 116: 628-636, 2019 02.
Artigo em Inglês | MEDLINE | ID: mdl-30716989

RESUMO

Sodium caseinate (NaCAS) is widely used in the food industry to provide nutritional and functional benefits. This work deals with the effects of applying moderate electric fields (MEF) of different intensity - ranging from 2 V·cm-1 to 17 V·cm-1 - on the physical and functional properties of NaCAS solutions during Ohmic heating (OH) at 95 °C. Self-standing gels were produced regardless the heating technique applied (i.e. conventional or OH), and these gels were much more prone to physical rupture when compared with the ones produced from unheated NaCAS. Interestingly, OH treatment formed gels with lower values of strain at rupture and water holding capacity than unheated samples; this pattern was not observed for gels obtained through the conventional heating treatment (at 0 V·cm-1). These effects may be linked with disturbances of the distribution of random coil structures and enhanced solubility of NaCAS at its isoelectric point, reducing aggregation and impairing the development of a more compact protein network. Results show that OH presents potential to be used as volumetric heating tool for NaCAS solubilization and for the production of distinctive acidified systems.

8.
J Sci Food Agric ; 99(7): 3318-3325, 2019 May.
Artigo em Inglês | MEDLINE | ID: mdl-30569530

RESUMO

BACKGROUND: Phytosterols, in particular a mixture of pure γ-oryzanol and ß-sitosterol, develop a tubular system that is able to structure oil. In this study, different concentrations of a combination of γ-oryzanol and a commercial phytosterol mixture, Vitaesterol®, were used for the development of edible oil oleogels. RESULTS: Small-angle X-ray scattering (SAXS) and X-ray diffraction (XRD) were used to characterize at nano and molecular scale the aforementioned oleogels and confirm the formation of sterols-based hollow tubule structures. Increased hardness was observed with the increase of gelator content used in oleogel manufacturing. The produced oleogels showed promising features such as tailored mechanical strength and low opacity, which are important features when considering their incorporation into food products. CONCLUSION: Despite differences in gel strength, oleogels exhibited textural characteristics that make these structures suitable for incorporation in food products. The oil migration profile associated with these oleogels can provide a solution for the controlled release of lipophilic compounds as well as for the retention of oil in cooked food products. © 2018 Society of Chemical Industry.


Assuntos
Fitosteróis/análise , Óleos Vegetais/análise , Compostos Orgânicos/análise , Espalhamento a Baixo Ângulo , Difração de Raios X
9.
J Agric Food Chem ; 66(43): 11227-11233, 2018 Oct 31.
Artigo em Inglês | MEDLINE | ID: mdl-30296069

RESUMO

Milk proteins are being widely used in formulated foods as a result of their excellent technological, functional, and biological properties. However, the most representative proteins from casein and whey fractions are also recognized as major allergens and responsible for the prevalence of cow's milk protein allergy in childhood. Electroheating technologies based on thermal processing of food as a result of application of moderate electric fields, also known by ohmic heating (OH) or Joule effect, are establishing a solid foothold in the food industry. Currently, the influence of OH on allergenic aspects of milk proteins is under debate but still undisclosed. The occurrence of electrical effects on the protein structure and its function has already been reported; thus, the impact of OH over allergenicity should not be overlooked. On the basis of these recent findings, it is then relevant to speculate about the impact of this emergent technology on the potential allergenicity of milk proteins.


Assuntos
Eletricidade , Manipulação de Alimentos/métodos , Proteínas do Leite/química , Proteínas do Leite/imunologia , Alérgenos/química , Alérgenos/imunologia , Temperatura Alta , Hipersensibilidade a Leite
10.
Langmuir ; 34(43): 12957-12967, 2018 Oct 30.
Artigo em Inglês | MEDLINE | ID: mdl-30272986

RESUMO

Mixing supramolecular gels based on enantiomers leads to re-arrangement of gel fibers at the molecular level, which results in more favorable packing and tunable properties. Bis(urea) compounds tagged with a phenylalanine methyl ester in racemic and enantiopure forms were synthesized. Both enantiopure and racemate compounds formed gels in a wide range of solvents and the racemate (1-rac) formed a stronger gel network compared with the enantiomers. The gel (1R+1S) obtained by mixing equimolar amount of enantiomers (1R and 1S) showed enhanced mechanical and thermal stability compared to enantiomers and racemate gels. The preservation of chirality in these compounds was analyzed by circular dichroism and optical rotation measurements. Analysis of the scanning electron microscopy (SEM) and atomic force microscopy (AFM) images revealed that the network in the mixed gel is a combination of enantiomers and racemate fibers, which was further supported by solid-state NMR. The analysis of the packing in xerogels by solid-state NMR spectra and the existence of twisted-tape morphology in SEM and AFM images confirmed the presence of both self-sorted and co-assembled fibers in mixed gel. The enhanced thermal and mechanical strength may be attributed to the enhanced intermolecular forces between the racemate and the enantiomer and the combination of both self-sorted and co-assembled enantiomers in the mixed gel.

11.
Food Funct ; 9(11): 5499-5512, 2018 Nov 14.
Artigo em Inglês | MEDLINE | ID: mdl-30307006

RESUMO

Amaranthus spp. is a highly nutritive pseudocereal, rich in macronutrients and micronutrients, including vitamins and minerals. Amaranth grain is rich in essential amino acids, particularly lysine, with high nutritional quality. In addition, recent research studies demonstrate that Amaranthus spp. essential nutrients, such as phytochemicals, have potential beneficial health effects. This review focuses on the amaranth grain's nutritional composition and antioxidant capacity. Also, limitations on its intake and strategies to improve its digestibility, bioaccessibility and bioavailability are summarized in this review. Finally, the most recent literature studies reporting food applications of amaranth (e.g., as encapsulating material) are discussed in order to deepen the understanding of potential health benefits and functionalities of this nutritious grain.

12.
Int J Biol Macromol ; 120(Pt A): 159-169, 2018 Dec.
Artigo em Inglês | MEDLINE | ID: mdl-30102983

RESUMO

Corncob was successively pretreated by liquid hot water (LHW) and ethanol organosolv (EO) in an integrated process. LHW was performed at 200 °C for 30 min, and EO was performed using uncatalyzed ethanol-water solutions, according to a design of experiments. The effects of the most influential operational variables (ethanol concentration, temperature and time) on yield and chemical composition of the fractions were assessed. Results showed the factor with the greatest effect was ethanol concentration (p < 0.05), leading to a high-purity lignin (86.7%-93.1%) with a total phenolic content of around 25 mg GAE/g. Moreover, the solids recovered from the high ethanol concentration conditions presented the lowest lignin contents (15.4%-17.2%) with good preservation of cellulose (82.5%-88.6% of glucans). The lignin antioxidant capacity showed that all lignin samples presented radical scavenging activity (IC50 of 0.17 mg/mL and 0.016 mg/mL on DPPH (2,2­diphenyl­1­picrylhydrazyl) and ABTS (2,2'­azino­bis(3­ethylbenzothiazoline­6­sulphonic acid) assays, respectively) with values close to the commercial antioxidant BHT. Moreover, the chemical (FTIR) and thermal (DSC and TGA) characterization showed lignins with similar properties that were compared with lignin from direct ethanol organosolv process. Results showed that the integrated process of LHW-EO was the most effective way to obtain lignin with high purity and antioxidant capacity.

13.
Food Res Int ; 111: 168-177, 2018 Sep.
Artigo em Inglês | MEDLINE | ID: mdl-30007673

RESUMO

In this study the effect of lecithin (L) addition and solvent quality in a well-established oleogel system formed by ß-sitosterol and γ-oryzanol (BG) was investigated. Medium chain triglycerides (MCT) and sunflower oil (SFO) were used as triglycerides and hexadecane (HEX) as a model of linear hydrocarbon. Lecithin was proposed due to its natural and versatile properties, showing different functionalities such as emulsifier and co-oleogelator. A study based on hierarchical organization of structured oil was performed applying techniques for bulk, meso and nanoscale. Self-sustained structures could no longer be observed after 40 wt% of BG replacement by lecithin. Small-angle X-ray scattering showed that the formed nanostructures (building blocks) were dependent on type of solvent and BG:L ratio in the mixture of oleogelators. Differential scanning calorimetry showed that stability against temperature was improved decreasing the polarity of the oil, and a time-dependent self-assembly of hybrid systems was observed from thermal and rheological measurements. Microscopy images exhibited changes on typical fibril aggregation of BG as lecithin was added, which promoted to a certain extent the suppression of ribbons. Oscillatory shear and uniaxial compression measurements were influenced by BG:L ratio and solvent mainly at higher lecithin amount. The combination of BG and MCT appeared to be the most affected by lecithin incorporation whereas SFO rendered harder oleogels. These results could contribute to understand the role of both lecithin and solvent type influencing the host oleogelator structure. It was hypothesized that intermolecular BG complex formation is hindered by lecithin, besides this phospholipid also might coexist as a different phase, causing structural changes in the gel network. Addressing the role of co-oleogelator it can provide the opportunity to tune soft materials with adjusted properties.

14.
Food Funct ; 9(4): 2456-2468, 2018 Apr 25.
Artigo em Inglês | MEDLINE | ID: mdl-29632933

RESUMO

Here we have proposed to evaluate potential replacers of fat in sponge cake formulations. Our investigation consisted initially of monitoring the physical-chemical changes in sponge cake batters caused by gradually replacing the vegetable fat/margarine of a control sample (standard sponge cake recipe) with galactomannan extracted from the seeds of Cassia grandis. Several samples were prepared where a 100% concentration of vegetable fat was substituted with galactomannan in different concentrations. We then compared both microscopic and macroscopic characteristics of pure fat cake batter formulations and formulations with controlled fat/galactomannan mixtures. At this first stage, rheometry and optical microscopy were employed to characterize the rheological features and air bubble distribution in the batters. In the second stage, the effects of fat substitution with galactomannan, now for the final baked cakes, were also monitored. Scanning electron microscopy (SEM) and standard sensorial tests were performed in order to correlate the final color, texture, and taste characteristics of the final sponge cake and those characteristics obtained initially for the batter. According to the statistical analysis of the data, a 75% fat replacement with galactomannan at only 1.0% concentration was achieved, while successfully maintaining surface microstructure, sensory acceptance, and rheological behavior similar to the original formulation containing only fat. Regarding vegetable fat substitution with galactomannan, our results allow us to conclude that rheometry and bubble distribution tests on the initial batters are useful indicators of the final cake quality.


Assuntos
Pão/análise , Cassia/química , Substitutos da Gordura/química , Mananas/química , Extratos Vegetais/química , Adolescente , Adulto , Culinária , Feminino , Farinha/análise , Temperatura Alta , Humanos , Masculino , Pessoa de Meia-Idade , Reologia , Paladar , Viscosidade , Adulto Jovem
15.
Carbohydr Polym ; 192: 327-336, 2018 Jul 15.
Artigo em Inglês | MEDLINE | ID: mdl-29691028

RESUMO

Cellulose nanocrystals (CNCs) were obtained from grape pomace through chemical and physical pretreatments. Bleached cellulose pulp was subjected to acid hydrolysis (AH) for 30 or 60 min and an ultrasound treatment to obtain CNCs (AH30S and AH60S). Compositional analyses of untreated (UGP) and pretreated (PGP) grape pomace showed the effectiveness of pretreatment in removing non-cellulosic components, recovering 80.1% cellulose in PGP (compared to 19.3% of UGP). Scanning and transmission electron microscopies were used to evaluate the CNCs morphology. AH in combination with ultrasound treatment led to needle-shaped structures and apparently more dispersed suspensions. Crystallinity index and thermal stability were studied by X-ray diffraction and thermogravimetric analysis, respectively. The AH60S sample presented high aspect ratio, crystallinity and thermal stability. CNCs toxicity was evaluated by exposing Caco-2 cells to CNCs suspension and evaluating their viability. Results showed that CNCs are non-toxic, opening the opportunity for their use on food and pharmaceutical applications.

16.
Food Funct ; 9(3): 1755-1767, 2018 Mar 01.
Artigo em Inglês | MEDLINE | ID: mdl-29508864

RESUMO

In this study, the effect of lecithin (LEC) on the crystallization and gelation of fruit wax (FW) with sunflower oil was researched. A synergistic effect on the gel strength was observed at FW : LEC ratios of 75 : 25 and 50 : 50, compared to the corresponding single component formulations (100 : 0 and 0 : 100). Even below the critical gelling concentration (Cg) of FW, the addition of lecithin enabled gel formation. Lecithin affected the thermal behavior of the structure by delaying both crystallization and gel formation. The phospholipid acted as a crystal habit modifier changing the microstructure of the oleogel, as was observed by polarized light microscopy. Cryo-scanning electron microscopy revealed a similar platelet-like arrangement for both FW as a single oleogelator and FW in combination with LEC. However, a denser structure could be observed in the FW : LEC oleogelator mixture. Both the oil-binding capacity and the thixotropic recovery were enhanced upon lecithin addition. These improvements were attributed to the hydrogen bonding between FW and LEC, as suggested by Raman spectroscopy. We hypothesized that lecithin alters the molecular assembly properties of the FW due to the interactions between the polar moieties of the oleogelators, which consequently impacts the hydrophobic tail (re)arrangement in gelator-gelator and solvent-gelator interactions. The lipid crystal engineering approach followed here offered prospects of obtaining harder self-standing structures at a lower oleogelator concentration. These synergistic interactions provide an opportunity to reduce the wax concentration and, as such, the waxy mouthfeel without compromising the oleogel properties.


Assuntos
Lecitinas/química , Ceras/química , Cristalização , Frutas/química , Ligações de Hidrogênio , Compostos Orgânicos/química , Óleo de Girassol/química
17.
Food Res Int ; 107: 84-92, 2018 May.
Artigo em Inglês | MEDLINE | ID: mdl-29580546

RESUMO

In the last years, there has been a growing interest in the use of edible materials in food packaging. The cheese industry is clearly one of the sectors where these materials have a good opportunity for application, as shown by the recent developments on edible coatings and films for cheese. Edible coatings and films, besides its edibility, can be used to reduce weight loss and prevent the microbiological spoilage through the control of oxygen and carbon dioxide exchange rate and as a carrier of antimicrobial compounds. This review summarizes the recent results on edible films and coatings for cheese, the main developments and the main future perspectives for the application of these materials in the cheese industry.

18.
Food Funct ; 9(2): 758-773, 2018 Feb 21.
Artigo em Inglês | MEDLINE | ID: mdl-29417124

RESUMO

The scientific and industrial communities have been giving great attention to the development of new bio-based materials with potential use in innovative technological applications. Among these materials are the structures with gel-like behavior that can be used in the cosmetic, pharmaceutical and food industries, aiming at controlling the physical properties of the final products. In the past ten years, words like oleogels and organogels have been increasingly used, the existing number of manuscripts and patents being proof of this tendency. In the food industry, oleogels can be used to control phase separation, and decrease the mobility and migration of the oil phase, providing solid-like properties without using high levels of saturated fatty acids as well as to be a carrier of bioactive compounds. In most cases, their main features are related to the reorganization process of gelators after an increase of the temperature, above the melting or glass transition temperature of the materials, known as the direct method, but it is also possible to develop oleogels by indirect methods, such as emulsification and the solvent exchange technique. In the direct methods, the reorganization is able to physically entrap oil leading to different physicochemical properties, the rheological behavior and texture properties being the frequently most studied ones. This review overviews the use of food grade and bio-based structurants to produce edible oleogels, aiming at fat replacement and structure-tailoring. Gelation mechanisms and oil phases used during oleogel production are discussed, as well as the current food applications and future trends for this kind of structure.


Assuntos
Substitutos da Gordura/química , Animais , Substitutos da Gordura/metabolismo , Humanos , Compostos Orgânicos/química , Compostos Orgânicos/metabolismo , Reologia , Temperatura de Transição
19.
Bioresour Technol ; 254: 325-339, 2018 Apr.
Artigo em Inglês | MEDLINE | ID: mdl-29395742

RESUMO

This review provides an overview of recent research on electrotechnologies applied to the valorization of bioresources. Following a comprehensive summary of the current status of the application of well-known electric-based processing technologies, such as pulsed electric fields (PEF) and high voltage electrical discharges (HVED), the application of moderate electric fields (MEF) as an extraction or valorization technology will be considered in detail. MEF, known by its improved energy efficiency and claimed electroporation effects (allowing enhanced extraction yields), may also originate high heating rates - ohmic heating (OH) effect - allowing thermal stabilization of waste stream for other added-value applications. MEF is a simple technology that mostly makes use of green solvents (mainly water) and that can be used on functionalization of compounds of biological origin broadening their application range. The substantial increase of MEF-based plants installed in industries worldwide suggests its straightforward application for waste recovery.


Assuntos
Reatores Biológicos , Eletricidade , Biocombustíveis
20.
Plant Foods Hum Nutr ; 73(1): 68-73, 2018 Mar.
Artigo em Inglês | MEDLINE | ID: mdl-29335878

RESUMO

This study aimed to recover bioactive compounds by solid-liquid extraction from the agro-industrial residue obtained during juçara fruits processing into pulp. A preliminary study using different solvents (methanol, ethanol and water) indicated ethanol in aqueous solution as the best solvent for antioxidants recovery. Then, a Box-Behnken design was applied considering as independent variables the solvent composition (30-70% ethanol in water), temperature (30-70 °C) and time (30-60 min), in order to evaluate the effects of these factors on antioxidant activity in juçara extract. Results showed that the extracts with higher antioxidant activity were obtained using 30% ethanol at 70 °C for 60 min; measurements included ABTS and DPPH assays, determination of total phenolic content and total monomeric anthocyanins. Furthermore, the effect of pH in antioxidants recovery was evaluated. For this purpose, the 30% ethanol solution was acidified to pH 1 and 2 with HCl. Principal component analysis showed the formation of three distinct groups: one characterized by high bioactive compounds content (pH 1.0), another with superior antioxidant activity (pH 5.75, non-acidified), and finally the group at pH 2 presenting the worst concentrations in the evaluated responses. HPLC analysis showed the presence of cyanidin-3-O-rutinoside and cyanidin-3-O-glucoside in the extracts. Therefore, the conventional solid-liquid extraction using renewable solvent can be successfully applied to recover bioactive compounds from juçara residue, which can be used by different food industries.


Assuntos
Antioxidantes/isolamento & purificação , Fracionamento Químico/métodos , Euterpe/química , Antocianinas/análise , Antocianinas/isolamento & purificação , Antioxidantes/química , Cromatografia Líquida de Alta Pressão , Etanol/química , Concentração de Íons de Hidrogênio , Metanol/química , Extratos Vegetais/química , Solventes/química
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