Effect of hydrocolloid concentration in lowcalorie orange jellies on preservation of bioactive compounds and antioxidant capacity.

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MetadadosDescriçãoIdioma
Autor(es): dc.creatorLima, Michelle Barbosa-
Autor(es): dc.creatorSantos, Hellen Vidal-
Autor(es): dc.creatorBarbosa, Júnia Christina-
Autor(es): dc.creatorPenna, Leonardo de Oliveira-
Autor(es): dc.creatorPereira, Patrícia Aparecida Pimenta-
Data de aceite: dc.date.accessioned2025-08-21T15:41:59Z-
Data de disponibilização: dc.date.available2025-08-21T15:41:59Z-
Data de envio: dc.date.issued2025-03-06-
Data de envio: dc.date.issued2022-
Fonte completa do material: dc.identifierhttps://www.repositorio.ufop.br/handle/123456789/19850-
Fonte completa do material: dc.identifierhttps://doi.org/10.1590/0001-3765202320191092-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1021903-
Descrição: dc.descriptionThe purpose of this paper was to avaliate of the concentration of hydrocolloids (low methoxyl pectin [LMP], guar gum [GG], and carrageenan gum [CG]) in low-calorie orange jellies in order to maximize the amount of bioactive compounds and antioxidant capacity, and to study the influence on degradation these compounds. A mixture design with seven tests was used to analyze the total phenolic compounds, ascorbic acid (vitamin C) and antioxidant capacity (ABTS, DPPH and β-carotene/linoleic acid methods). The results were analyzed by response surface methodology and the Scott-Knott mean test at a significance level of 5% (p ≤ 0.05). In general, the regions containing 0.5% GG and 0.5% GC had higher levels of the variables under study, and this combination preserved the bioactive compounds and antioxidant activity of jellies in relation to that of orange juice.-
Formato: dc.formatapplication/pdf-
Idioma: dc.languageen-
Direitos: dc.rightsaberto-
Direitos: dc.rightsThis is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). Fonte: PDF do artigo.-
Palavras-chave: dc.subjectHealth-
Palavras-chave: dc.subjectDegradation-
Palavras-chave: dc.subjectMixture design-
Título: dc.titleEffect of hydrocolloid concentration in lowcalorie orange jellies on preservation of bioactive compounds and antioxidant capacity.-
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