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Study of viability of high pressure extract from pomegranate peel to improve carrot juice characteristics

2020Artigo científico Acesso restrito
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dc.contributor.authorTrigo, João P.
dc.contributor.authorAlexandre, Elisabete M. C.
dc.contributor.authorSilva, Sara
dc.contributor.authorCosta, Eduardo
dc.contributor.authorSaraiva, Jorge A.
dc.contributor.authorPintado, Manuela
dc.date.accessioned2020-04-21T09:20:16Z
dc.date.issued2020
dc.description.abstractExtracts from fruit processing by-products usually present high amounts of bioactive compounds with several important activities such as antioxidant and antimicrobial capacities. In this work we studied (i) the cytotoxicity profile of pomegranate peel extract and (ii) safety and quality aspects after incorporating this extract in carrot juice – a beverage with low antioxidant potential and highly prone to microbial growth. The extract was obtained by high-pressure extraction and was non-cytotoxic towards the Caco-2 cell line after in vitro digestion. The non-cytotoxic pomegranate peel extract was added to carrot juice in a concentration of 5 mg mL−1. Fortified juices were processed by high-pressure and conventional heat and stored under refrigeration. On the 28th day of storage, microbial counts in PPE-fortified juices were reduced by 1.0 log10 CFU mL−1 and the pressurized juices showed significantly fewer counts than the thermal-treated ones. Just after processing, phenolic and flavonoid contents, as well as ABTS and FRAP antioxidant capacities, increased 3.6, 3.5, 8.2, and 9.4-fold, respectively in the fortified juices. The extract addition did not affect any colour parameter and all studied physicochemical parameters i.e. total soluble solids, pH, colour, total phenolics, flavonoids, hydrolysable tannins, and antioxidant capacity remained constant throughout storage. These findings could pave the way towards the development of safe beverages with improved bioactive properties.pt_PT
dc.description.versionN/Apt_PT
dc.identifier.citationTrigo, J. P., Alexandre, E., Silva, S., Costa, E. M., Saraiva, J. A., Pintado, M. (2020). Study of viability of high pressure extract from pomegranate peel to improve carrot juice characteristics. Food & Functionpt_PT
dc.identifier.doi10.1039/c9fo02922bpt_PT
dc.identifier.eid85084173082
dc.identifier.eissn2042-650X
dc.identifier.issn2042-6496
dc.identifier.pmid32232298
dc.identifier.urihttp://hdl.handle.net/10400.14/30316
dc.identifier.wos000556523100049
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherRoyal Society of Chemistrypt_PT
dc.relationPOCI-01-0145-FEDER-016403pt_PT
dc.relationCentre for Biotechnology and Fine Chemistry
dc.relationOrganic Chemistry, Natural Products and Food Stuffs
dc.titleStudy of viability of high pressure extract from pomegranate peel to improve carrot juice characteristicspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleCentre for Biotechnology and Fine Chemistry
oaire.awardTitleOrganic Chemistry, Natural Products and Food Stuffs
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FMulti%2F50016%2F2019/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FQUI%2F00062%2F2019/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBPD%2F95795%2F2013/PT
oaire.citation.titleFood and Functionpt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamSFRH
person.familyNameAlexandre
person.familyNameSilva
person.familyNameSaraiva
person.familyNamePintado
person.givenNameElisabete
person.givenNameSara
person.givenNameJorge
person.givenNameMaria Manuela
person.identifier1888852
person.identifier456608
person.identifier.ciencia-idD012-E77D-309F
person.identifier.ciencia-id8E18-0AFF-BF6D
person.identifier.ciencia-idEC16-41A3-01BD
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.orcid0000-0003-4175-2498
person.identifier.orcid0000-0001-8268-2137
person.identifier.orcid0000-0002-5536-6056
person.identifier.orcid0000-0002-0760-3184
person.identifier.ridK-9179-2013
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id55158300800
person.identifier.scopus-author-id35583570500
person.identifier.scopus-author-id7004483898
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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