Search

Abstract The jabuticaba bark is rich in anthocyanins and fibers, and its use may be of industrial interest. In the food sector, its used as an ingredient in the production of fermented products, liqueurs or enriched flours. It also has pharmaceutical and cosmetic applications. The objective was to evaluate the effect of pretreatment and fresh use of jabuticaba peels in the extraction of total phenolic compound (TPC) and total anthocyanin (TA) contents with and without ultrasound assistance and in the sequential extraction of pectin from the residue. In the TPC and TA extraction, a 3x2 factorial design was used. For conventional anthocyanin extraction (CAE), occurred in an incubator under agitation. For ultrasound-assisted anthocyanin extraction (UAE) was utilized an ultrasonic homogenizer with probe (20 kHz, 160 W). The extracts were quantified (TPC, TA, antioxidant activity and color). The residues were characterized and used for sequential pectin extraction, which was quantified and characterized. The results were subjected to analysis of variance. Fresh jabuticaba peel is a residue that can be used to sequentially extract phenolic compounds, particularly anthocyanins and pectin. The use of ultrasound (UAE) was less efficient than CAE for extracting TPC and TA or performing sequential extraction on all pretreatment peels.

Abstract The aim of this study was to evaluate the effect of the bodying agents (erythritol, sorbitol, xylitol, and polydextrose) and their mixtures on the preparation of mixed Brazilian Cerrado fruit preserves (marolo, soursop, and sweet passion fruit). Mixture design was used for product optimization and the preserves were evaluated by texture profile, stress relaxation test, and uniaxial compression test. The research data were analyzed using regression equations on SAS software. The results indicated that the rheological parameters were affected by the body agents. Erythritol should not be used as an isolated component because it provoked changes in the properties of the final product (harder and brittle preserves); xylitol and sorbitol made preserves more elastic, cohesive, and more fragile; and polydextrose showed a synergistic effect with erythritol for rupture deformation and lesser effects for hardness, adhesiveness, and gumminess.