Search

Your search keyword '"Gisele Silvestre da Silva"' showing total 2 results
Start Over Author "Gisele Silvestre da Silva" Journal food chemistry
2 results on '"Gisele Silvestre da Silva"'

1. Microfiltered red-purple pitaya colorant: UPLC-ESI-QTOF-MS

Author

Ana Carolina Viana de, Lima, Ana Paula, Dionisio, Fernando Antonio Pinto de, Abreu, Gisele Silvestre da, Silva, Rodolfo Dantas, Lima Junior, Hilton César Rodrigues, Magalhães, Deborah Dos Santos, Garruti, Idila Maria da Silva, Araújo, Adriana Guirado, Artur, Carlos Alberto Kenji, Taniguchi, Maria do Carmo Passos, Rodrigues, and Guilherme Julião, Zocolo

Subjects
Cactaceae, Flavonoids, Spectrometry, Mass, Electrospray Ionization, Plant Extracts, Food Ingredients, Metabolome, Color, Antioxidants, Chromatography, High Pressure Liquid
Abstract

Complete characterization of microfiltered red-purple pitaya colorant (MRPPC) and its potential applications in foods is described. Using sensorial analysis, products that use carmine or beetroot dye as a food colorant in their formulations were compared. The effect of storage under refrigeration on the microbiological, physicochemical, and chemical changes of MRPPC were evaluated. The results showed that UPLC-ESI-QTOF-MS

Published
2020

2. Microfiltered red–purple pitaya colorant: UPLC-ESI-QTOF-MSE-based metabolic profile and its potential application as a natural food ingredient

Author

Guilherme Julião Zocolo, H. C. R. Magalhaes, Maria do Carmo Passos Rodrigues, Fernando Antonio Pinto de Abreu, Ana Carolina Viana de Lima, Ídila Maria da Silva Araújo, Rodolfo Dantas Lima Junior, Gisele Silvestre da Silva, Carlos Alberto Kenji Taniguchi, Ana Paula Dionísio, Adriana Guirado Artur, and Deborah dos Santos Garruti

Subjects
Color quality, biology, Chemistry, 010401 analytical chemistry, 04 agricultural and veterinary sciences, General Medicine, biology.organism_classification, 040401 food science, 01 natural sciences, Sensory analysis, High-performance liquid chromatography, 0104 chemical sciences, Analytical Chemistry, Ingredient, 0404 agricultural biotechnology, Natural food, Food science, Aroma, Metabolic profile, Food Science
Abstract

Complete characterization of microfiltered red–purple pitaya colorant (MRPPC) and its potential applications in foods is described. Using sensorial analysis, products that use carmine or beetroot dye as a food colorant in their formulations were compared. The effect of storage under refrigeration on the microbiological, physicochemical, and chemical changes of MRPPC were evaluated. The results showed that UPLC-ESI-QTOF-MSE was effective for the simultaneous determination of twenty metabolites, putatively identified as carbohydrates, flavonoids, and betalains. The MRPPC was shown to have microbiological and physicochemical stability through twelve weeks of storage, and chemometric analyses efficiently distinguished the metabolic profile in each storage period. Sensory analysis revealed that the MRPPC was useful as a food colorant in yogurt, where it improved color quality without affecting aroma and other characteristics. These results indicate that MRPPC is promising food ingredient as a natural red–purple colorant.

Published
2020
Full Text
View/download PDF

Catalog

Books, media, physical & digital resources
See catalog results