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Analytical optimization of a phenolic-rich herbal extract and supplementation in fermented milk containing sweet potato pulp.
Ramos, Lorena Rodrigues; Santos, Jânio Sousa; Daguer, Heitor; Valese, Andressa Camargo; Cruz, Adriano Gomes; Granato, Daniel.
Afiliação
  • Ramos LR; Department of Food Engineering, State University of Ponta Grossa (UEPG), Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, Brazil.
  • Santos JS; Food Science and Technology Graduate Program, State University of Ponta Grossa (UEPG), Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, Brazil.
  • Daguer H; Brazilian Ministry of Agriculture, Livestock and Food Supply (MAPA), National Agricultural Laboratory (SLAV/SC/LANAGRO/RS), 88102-600, Santa Catarina, Brazil.
  • Valese AC; Brazilian Ministry of Agriculture, Livestock and Food Supply (MAPA), National Agricultural Laboratory (SLAV/SC/LANAGRO/RS), 88102-600, Santa Catarina, Brazil.
  • Cruz AG; Department of Food, Federal Institute of Education, Science and Technology from Rio de Janeiro (IFRJ), 20270-021, Rio de Janeiro, Brazil.
  • Granato D; Department of Food Engineering, State University of Ponta Grossa (UEPG), Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, Brazil; Food Science and Technology Graduate Program, State University of Ponta Grossa (UEPG), Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, Brazil. Electronic addre
Food Chem ; 221: 950-958, 2017 Apr 15.
Article em En | MEDLINE | ID: mdl-27979299
The aims of the present study were to optimize and characterize the phenolic composition of a herbal extract composed of green mate (Ilex paraguariensis), clove (Syzygium aromaticum), and lemongrass (Cymbopogon citratus) and to propose the addition of this polyphenol-rich extract to fermented milks (FM) with/without sweet potato pulp (Ipomoea batatas). Proximate composition, pH, acidity, instrumental texture profile, total phenolic content (TPC), antioxidant activity (AA) of all formulations were measured, and sensory attributes were also investigated. The addition of a lyophilized extract (1g 100g-1) containing 87.5% clove and 12.5% green mate increased the AA and TPC, while FM with added sweet potato pulp had the best sensory acceptance. The TPC and total reducing capacity had a slight change during 21days of storage. The data showed that herbal extracts and sweet potato pulp may be used to develop new dairy foods with potential functional properties.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Fenóis / Extratos Vegetais / Ilex paraguariensis / Ipomoea batatas / Syzygium / Cymbopogon Idioma: En Revista: Food Chem Ano de publicação: 2017 Tipo de documento: Article País de afiliação: Brasil País de publicação: Reino Unido
Texto completo
Adicionar na Minha BVS
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Fenóis / Extratos Vegetais / Ilex paraguariensis / Ipomoea batatas / Syzygium / Cymbopogon Idioma: En Revista: Food Chem Ano de publicação: 2017 Tipo de documento: Article País de afiliação: Brasil País de publicação: Reino Unido