Use of jabuticaba (Plinia cauliflora) skin in the processing of ice creams

ABSTRACT The aim of this work was to process jabuticaba skin aqueous extract, varying the crushing and sieving time and to develop ice cream with different concentrations of jabuticaba skin extract, evaluate its physicochemical, microbiological and bioactive composition. Different extractive process...

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Autores principales:	Böger,Bruna, Leal B,Andréa, Lucchetta,Luciano, Porto P,Ellen
Lenguaje:	English
Publicado:	Sociedad Chilena de Nutrición, Bromatología y Toxicología 2019
Materias:	Antioxidant activity Ice cream Phenolic compounds Plinia cauliflora
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182019000200154
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spelling	oai:scielo:S0717-751820190002001542019-04-02Use of jabuticaba (Plinia cauliflora) skin in the processing of ice creamsBöger,BrunaLeal B,AndréaLucchetta,LucianoPorto P,Ellen Antioxidant activity Ice cream Phenolic compounds Plinia cauliflora ABSTRACT The aim of this work was to process jabuticaba skin aqueous extract, varying the crushing and sieving time and to develop ice cream with different concentrations of jabuticaba skin extract, evaluate its physicochemical, microbiological and bioactive composition. Different extractive processes of jabuticaba skin were tested. Extract A was crushed for 25 seconds and sieved, extract B was crushed for 25 seconds without sieving, extract C was crushed for 45 seconds and sieved and extract D was crushed during 45 seconds not sifted. From the extract that presented the highest indices of bioactive compounds, formulations of ice cream with concentrations of 5, 10 and 15% were elaborated. Extract B showed the highest content of phenolic compounds (201.81 mg gallic acid. 100 g-1 skins), anthocyanins (60.32 mg cyanidin-3 glycoside.100 g-1 peels) and significant antioxidant activity (5047.72 g skins. g-1 DPPH) and was chosen to be added in the ice cream. The evaluated ice creams met the microbiological standards established by the Brazilian legislation. The use of progressive concentrations of jabuticaba skin extract in the elaboration of ice cream increased the rates of phenolic compounds and antioxidant capacity. The values found were significant and generated an alternative use for jabuticaba skin, which is normally discarded.info:eu-repo/semantics/openAccessSociedad Chilena de Nutrición, Bromatología y ToxicologíaRevista chilena de nutrición v.46 n.2 20192019-04-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182019000200154en10.4067/s0717-75182019000200154
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	Antioxidant activity Ice cream Phenolic compounds Plinia cauliflora
spellingShingle	Antioxidant activity Ice cream Phenolic compounds Plinia cauliflora Böger,Bruna Leal B,Andréa Lucchetta,Luciano Porto P,Ellen Use of jabuticaba (Plinia cauliflora) skin in the processing of ice creams
description	ABSTRACT The aim of this work was to process jabuticaba skin aqueous extract, varying the crushing and sieving time and to develop ice cream with different concentrations of jabuticaba skin extract, evaluate its physicochemical, microbiological and bioactive composition. Different extractive processes of jabuticaba skin were tested. Extract A was crushed for 25 seconds and sieved, extract B was crushed for 25 seconds without sieving, extract C was crushed for 45 seconds and sieved and extract D was crushed during 45 seconds not sifted. From the extract that presented the highest indices of bioactive compounds, formulations of ice cream with concentrations of 5, 10 and 15% were elaborated. Extract B showed the highest content of phenolic compounds (201.81 mg gallic acid. 100 g-1 skins), anthocyanins (60.32 mg cyanidin-3 glycoside.100 g-1 peels) and significant antioxidant activity (5047.72 g skins. g-1 DPPH) and was chosen to be added in the ice cream. The evaluated ice creams met the microbiological standards established by the Brazilian legislation. The use of progressive concentrations of jabuticaba skin extract in the elaboration of ice cream increased the rates of phenolic compounds and antioxidant capacity. The values found were significant and generated an alternative use for jabuticaba skin, which is normally discarded.
author	Böger,Bruna Leal B,Andréa Lucchetta,Luciano Porto P,Ellen
author_facet	Böger,Bruna Leal B,Andréa Lucchetta,Luciano Porto P,Ellen
author_sort	Böger,Bruna
title	Use of jabuticaba (Plinia cauliflora) skin in the processing of ice creams
title_short	Use of jabuticaba (Plinia cauliflora) skin in the processing of ice creams
title_full	Use of jabuticaba (Plinia cauliflora) skin in the processing of ice creams
title_fullStr	Use of jabuticaba (Plinia cauliflora) skin in the processing of ice creams
title_full_unstemmed	Use of jabuticaba (Plinia cauliflora) skin in the processing of ice creams
title_sort	use of jabuticaba (plinia cauliflora) skin in the processing of ice creams
publisher	Sociedad Chilena de Nutrición, Bromatología y Toxicología
publishDate	2019
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182019000200154
work_keys_str_mv	AT bogerbruna useofjabuticabapliniacaulifloraskinintheprocessingoficecreams AT lealbandrea useofjabuticabapliniacaulifloraskinintheprocessingoficecreams AT lucchettaluciano useofjabuticabapliniacaulifloraskinintheprocessingoficecreams AT portopellen useofjabuticabapliniacaulifloraskinintheprocessingoficecreams
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Use of jabuticaba (Plinia cauliflora) skin in the processing of ice creams

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