Fruit pastes with organic honey texturized with gellan gum: bioacessibility of antioxidant activity and sensory analysis fruit pastes with gellan and organic honey
Abstract Three paste formulations were developed for four fruits: caja, murici with mango and pitanga, with differentiated percentages of fruit pulp, organic honey and gellan gum. Pulps, honey and fruit paste formulations were analyzed by antioxidant capacity, vitamin C and in vitro bioaccessibility. All formulations showed a high content of vitamin C, antioxidant action and the bioaccessibility. All the formulations were accepted regarding the overall impression, except MM3 (murici pulp:mango pulp:honey 50:50:00 and 0.25% gellan gum) and PI1 (pitanga pulp: honey 90:10 and 0.6% gellan gum). Therefore, fruit pastes are options to encourage consumption of tropical fruits of agro-biodiversity in the Brazilian Northeast.
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2019
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oai:scielo:S0101-206120190003006672019-09-20Fruit pastes with organic honey texturized with gellan gum: bioacessibility of antioxidant activity and sensory analysis fruit pastes with gellan and organic honeyCOSTA,Eveline de AlencarSOUSA,Paulo Henrique Machado deSIQUEIRA,Adriana Camurça PontesFIGUEIREDO,Evânia Altina Teixeira deGOUVEIA,Sandro ThomazFIGUEIREDO,Raimundo Wilane deMAIA,Carla Soraya CostaGOMES,Deysilene Soares structured fruit antioxidant activity sensory acceptance microbiological stability bioaccessibility Abstract Three paste formulations were developed for four fruits: caja, murici with mango and pitanga, with differentiated percentages of fruit pulp, organic honey and gellan gum. Pulps, honey and fruit paste formulations were analyzed by antioxidant capacity, vitamin C and in vitro bioaccessibility. All formulations showed a high content of vitamin C, antioxidant action and the bioaccessibility. All the formulations were accepted regarding the overall impression, except MM3 (murici pulp:mango pulp:honey 50:50:00 and 0.25% gellan gum) and PI1 (pitanga pulp: honey 90:10 and 0.6% gellan gum). Therefore, fruit pastes are options to encourage consumption of tropical fruits of agro-biodiversity in the Brazilian Northeast.info:eu-repo/semantics/openAccessSociedade Brasileira de Ciência e Tecnologia de AlimentosFood Science and Technology v.39 n.3 20192019-09-01info:eu-repo/semantics/articletext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300667en10.1590/fst.05518 |
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COSTA,Eveline de Alencar SOUSA,Paulo Henrique Machado de SIQUEIRA,Adriana Camurça Pontes FIGUEIREDO,Evânia Altina Teixeira de GOUVEIA,Sandro Thomaz FIGUEIREDO,Raimundo Wilane de MAIA,Carla Soraya Costa GOMES,Deysilene Soares |
| spellingShingle |
COSTA,Eveline de Alencar SOUSA,Paulo Henrique Machado de SIQUEIRA,Adriana Camurça Pontes FIGUEIREDO,Evânia Altina Teixeira de GOUVEIA,Sandro Thomaz FIGUEIREDO,Raimundo Wilane de MAIA,Carla Soraya Costa GOMES,Deysilene Soares Fruit pastes with organic honey texturized with gellan gum: bioacessibility of antioxidant activity and sensory analysis fruit pastes with gellan and organic honey |
| author_facet |
COSTA,Eveline de Alencar SOUSA,Paulo Henrique Machado de SIQUEIRA,Adriana Camurça Pontes FIGUEIREDO,Evânia Altina Teixeira de GOUVEIA,Sandro Thomaz FIGUEIREDO,Raimundo Wilane de MAIA,Carla Soraya Costa GOMES,Deysilene Soares |
| author_sort |
COSTA,Eveline de Alencar |
| title |
Fruit pastes with organic honey texturized with gellan gum: bioacessibility of antioxidant activity and sensory analysis fruit pastes with gellan and organic honey |
| title_short |
Fruit pastes with organic honey texturized with gellan gum: bioacessibility of antioxidant activity and sensory analysis fruit pastes with gellan and organic honey |
| title_full |
Fruit pastes with organic honey texturized with gellan gum: bioacessibility of antioxidant activity and sensory analysis fruit pastes with gellan and organic honey |
| title_fullStr |
Fruit pastes with organic honey texturized with gellan gum: bioacessibility of antioxidant activity and sensory analysis fruit pastes with gellan and organic honey |
| title_full_unstemmed |
Fruit pastes with organic honey texturized with gellan gum: bioacessibility of antioxidant activity and sensory analysis fruit pastes with gellan and organic honey |
| title_sort |
fruit pastes with organic honey texturized with gellan gum: bioacessibility of antioxidant activity and sensory analysis fruit pastes with gellan and organic honey |
| description |
Abstract Three paste formulations were developed for four fruits: caja, murici with mango and pitanga, with differentiated percentages of fruit pulp, organic honey and gellan gum. Pulps, honey and fruit paste formulations were analyzed by antioxidant capacity, vitamin C and in vitro bioaccessibility. All formulations showed a high content of vitamin C, antioxidant action and the bioaccessibility. All the formulations were accepted regarding the overall impression, except MM3 (murici pulp:mango pulp:honey 50:50:00 and 0.25% gellan gum) and PI1 (pitanga pulp: honey 90:10 and 0.6% gellan gum). Therefore, fruit pastes are options to encourage consumption of tropical fruits of agro-biodiversity in the Brazilian Northeast. |
| publisher |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
| publishDate |
2019 |
| url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300667 |
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