Incorporação de compostos fenólicos em produtos alimentícios: uma revisão / Incorporation of phenolic compounds in food products: a review

Whallans Raphael Couto Machado, Ana Paula Filippin, Luciene Mendes da Silva, Halax Duart Martins Silva, Renata Milani Moreira Hoffmann

Abstract


Durante décadas frutas e hortaliças são relatados como alimento indicados para a promoção da saúde humana, da população, e estes alimentos são correlacionados a uma redução do ricos de doenças como obesidade e doenças crônicas, como diabates, câncer e problemas cardiovasculares. Extratos de frutas e hortaliças são fontes potenciais de compostos fenólicos e estão sendo adicionados aos alimentos com objetivo de melhorar suas propriedades funcionais uma vez que a busca por alimentos saudáveis tem sido aumentada pelos consumidores atuais. Considerando-se a diversidade de compostos fenólicos presentes em vegetais a necessidade de oferta de alimentos práticos e nutritivos, o presente trabalho expoe uma revisão sobre os principais compostos fenólicos encontrados em frutas e hortaliças e a relevância da incoporação de bioativos, perpassando pelas diferentes formas e métodos encontrados para a incoporação destes em alimentos, além de apresententar as prinicipais classes de alimentos que têm sido adicionados de compostos bioativos.


Keywords


compostos fenólicos, incorporação, alimentos funcionais, microencapsulação

References


ADEMILUYI, A.; OBOH, G. Soybean phenolic-rich extracts inhibit key-enzymes linked to type 2 diabetes (α-amylase and α-glucosidase) and hypertension (angiotensin I converting enzyme) in vitro. Experimental and Toxicologic Pathology, v. 65, n.3, p.305-309, 2013.

ALIAKBARIAN, B., CASALE, M., PAINI, M. CASAZZA, A. A., LANTERI, S., PEREGO, P. Production of a novel fermented milk fortified with natural antioxidants and its analysis by NIR spectroscopy. LWT - Food Science and Technology, v. 62, n. 1, p. 376-3883, 2014.

AHMED, M.; AKTER, M. S.; LEE, J. C.; EUN, J. B. Encapsulation by spray drying of bioactive components, physicochemical and morphological properties from purple sweet potato. LWT – Food Science and Technology, v. 43, n. 9, p. 1307-1312, 2010.

ASADI, S.; AHMADIANI, A.; ESMAEILI, M. A.; SONBOLI, A.; ANSARI, N.; KHODAGHOLI, F. In vitro antioxidant activities and an investigation of neuroprotection by six Salvia species from Iran: A comparative study. Food and Chemical Toxicology, v. 48, n. 5, p. 1341-1349, 2010.

AVERSA, M., CURCIO, S., CALABRO, V., et al. An analysis of the transport phenomena occurring during food drying process. Journal of Food Engineering, v. 78, n.3, p. 922-932, 2007.

BANDYOPADHYAY, M., R. CHAKRABORTY, U. RAYCHAUDHURI, Antioxidant activity of natural plant sources in dairy dessert (Sandesh) under thermal treatment. LWT - Food Science and Technology, v. 41, p. 816–825, 2008.

BAKOWSKA-BARCZAK,AM.; KOLODZIEJCZYK, P. P. Black currant polyphenols: their storage stability and microencapsulation .Industrial Crops and Products, v. 34, p. 1301–1309, 2011.

BATES, B. National diet and nutrition survey: Headline results from year 1 of the rolling programme (2008/2009) Food Standards Agency (2010). Disponível em: < http://multimedia.food.gov.uk/multimedia/pdfs/publication/ndnsreport0809.pdf>. Acesso em: 10 de dezembro de 2019.

BETORET, E.; SENTANDREU, E.; BETORET, N.; CODOÑER-FRANCH, P.; VALLS-BELLÉS, V.; FITO, P. Technological development and functional properties of an apple snack rich in flavonoid from mandarin juice. Innovative Food Science & Emerging Technologies, v. 16, p. 298-304, 2012.

BELŠČAK-CVITANOVIĆ, A.; KOMES, D.; BENKOVIĆ, M.; KARLOVIĆ, S.; HEČIMOVIĆ, I.; JEŽEK, D.; BAUMAN, I. Innovative formulations of chocolates enriched with plant polyphenols from Rubus idaeus L. leaves and characterization of their physical, bioactive and sensory properties. Food Research International, v. 48, p. 820-830, 2012.

BRAESCO, V.; GAUTHIER, T.; BELLISLE, F. Jus de fruits et nectars. Cahiers de Nutrition et de Diététique, v. 48, n. 5, p. 248-256, 2013.

BOUDJOU, S.; OOMAH, B. D.; ZAIDI, F.; HOSSEINIAN, F. Phenolics content and antioxidant and anti-inflammatory activities of legume fractions. Food Chemistry, v. 138, p. 1543-1550, 2013.

BURTON-FREEMAN, B. Postprandial metabolic events and fruit-derived phenolics: a review of the science. British Journal of Nutrition, v. 104, n. S3, p. S1-S14, 2010.

ÇAM, M.; CIHAT, I. N.; ERDOĞAN, E. Pomegranate peel phenolics: Microencapsulation, storage stability and potential ingredient for functional food development. Food Science and Technology, v. 55, n. 1, p. 117-123, 2014.

CAPANOGLU, E.; VOS, R.; HALL, R. D.; BOYACIOGIU, D.; BEEKWILDER, J. Changes in polyphenol content during production of grape juice concentrate. Food chemistry, v. 139, p. 521-526, 2013.

CARLOTTI, M. E.; SAPINO, S.; UGAZIO, E.; CARON, G. On the complexation of quercetin with methyl-β-cyclodextrin: photostability and antioxidant studies. Journal of Inclusion Phenomena and Macrocyclic Chemistry, v. 70, n., 1-2, p. 81-90, 2011.

CARDONA, F.; ANDRÉS-LACUEVA, C.; TULIPANI, S.; TINAHONES, F. J.; QUEIPO-ORTUÑO, M. I. Benefits of polyphenols on gut microbiota and implications in human health. Journal of Nutritional Biochemistry, v. 24, p. 1415-1422, 2013.

CELIK, S. E.; ÖZYÜREK, M.; TUFAN, A. N.; GÜÇIÜ, K.; RESET, A. Spectroscopic study and antioxidant properties of the inclusion complexes of rosmarinic acid with natural and derivative cyclodextrins. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, v. 75, n. 5, p. 1615-1624, 2011.

CROZIER, A.; JAGANATH, I. B.; CLIFFORD, M. N. Dietary phenolics: chemistry, bioavailability and effects on health. Natural Product Reports, v. 26, n. 8, p. 965-1096, 2009.

DAY, L.; SEYMOUR, R.; PITTS, K.; KONCZAK, I.; LUNDIN, L. Incorporation of functional ingredients into foods. Trends in Food Science & Technology, v. 20, p. 388-395, 2009.

DEVATKAL, S. K.; BORAH, K. N. Anti-oxidant effect of extracts of kinnow rind, pomegranate rind and seed powders in cooked goat meat patties. Meat Science, v. 85, n. 1. P. 155-159, 2010.

DESAI, K.G.H.; PARK, H.J. Recent developments in microencapsulation of food ingredients. Drying Technology, v. 23, n. 7, p. 1361–1394, 2005.

DÍAZ-GARCÍA, M. C.; OBÓN, J. M.; CASTELLAR, M. R.; COLLADO, J.; ALACID, M. Quantification by UHPLC of total individual polyphenols in fruit juices. Food Chemistry, v. 138, p. 938-949. 2013.

EZHILARASI, P.N.; INDRANIB, D.; JENAC, B.S.; ANANDHARAMAKRISHNANA, C. Freeze drying technique for microencapsulation of Garcinia fruit extract and its effect on bread quality. Journal of Food Engineering, v. 117, n. 4, p. 513–520, 2013.

ERSUS, S.; YURDAGEL, U. Microencapsulation of anthocyanin pigments of black carrot (Daucus carota L.) by spray drier. Journal of Food Engineering, v. 80, p. 805–812, 2007.

FALLER, A. L. K.; FIALHO, E. Disponibilidad de polifenoles en frutas y hortalizas consumidas en Brasil. Rev. Saúde Pública, v. 43, n. 2, p. 211-218, 2009.

DAVIDE FISSORE, D.; PISANO, R.; BARRESI, A.A. Applying quality-by-design to develop a coffee freeze-drying process. Journal of Food Engineering, v. 123, p. 179–187, 2014.

FERRERES, F.; GROSSO, C; GIL-IZQUIERDO, A.; VALENTÃO, P.; ANDRADE, P. B. Phenolic compounds from Jacaranda caroba (Vell.) A. DC.: Approaches to neurodegenerative disorders. Food and Chemical Toxicology, v. 57, p. 91-98, 2013.

FLORES, M. I. A., GONZÁLEZ, R. R.; VIDAL, J. L. M.; GONZÁLEZ, F. J. E.; FRENICH, A. G. Monitoring of phytochemicals in fresh and fresh-cut vegetables: A comparison. Food Chemistry, v. 142, p. 392-399, 2014.

FOUST, A.S.; WENZEL, L.A; CLUMP, C.W.; MAUS, L.; ANDERSEN, L.B. Princípios das Operações Unitárias. 2. ed. Rio de Janeiro: LTC, 2008.

GARITTA, L.; HOUGH, G.; CHAVES, A. Sensory analysis of broccoli over time: Consumer defined critical attributes and evaluation of digital photographs in comparison to real product appearance. Food Quality and Preference, v. 29, n. 1, p. 48-52, 2013.

GAWLIK-DZIKI, U.; JEŻYNA, M.; ŚWIECA, M.; DZIKI, D.; BARANIAK, B.; CZYŻ, J. Effect of bioaccessibility of phenolic compounds on in vitro anticancer activity of broccoli sprouts. Food Research International, v. 49, n. 1, 469-476, 2012.

GOETZKE, B.; NITZKO, S.; SPILLER, A. Consumption of organic and functional food. Appetite, v. 77, p. 96-105, 2014

GRUENWALD, J. Novel botanical ingredients for beverages. Clinics in Dermatology, v. 27, n. 2, p. 210-216, 2009.

HAN, J., BRITTEN, M., ST-GELAIS, D., CHAMPAGNE C.P., FUSTIER, P., SALMIERI S., Polyphenolic compounds as functional ingredients in cheese. Food Chemistry, v. 124, p. 1589–1594, 2011.

HWANG, J.Y; SHYU, Y.S.; HSU, C.K. Grape wine lees improves the rheological and adds antioxidant properties to ice cream. LWT–Food Science and Technology, v, 42, p. 312–318, 2009.

HERVERT-HERNÁNDEZ, D.; GARCÍA, O. P.; ROSADO, J. L.; GOÑI, I. The contribution of fruits and vegetables to dietary intake of polyphenols and antioxidant capacity in a Mexican rural diet: Importance of fruit and vegetable variety. Food Research International, v. 44, n. 5, p. 1182-1189, 2011.

HOEFKENS, C.; VALLI, V.; MAZZOCCHI, M.; TRAILL, W. B.; VERBEKE, W. European consumers' perceived seriousness of their eating habits relative

to other personal health risks. Preventive Medicine, v. 57, p. 618-622.

HYGREEVA, D. PANDEY, M. C.; RADHAKRISHNA, K. Potential applications of plant based derivatives as fat replacers, antioxidants and antimicrobials in fresh and processed meat products. Meat Science, v. 98, n. 1, p. 47-57, 2014.

ISIK, E. SAHIN, S.; DEMIR, C.; TÜRKBEN, C. Determination of total phenolic content of raspberry and blackberry cultivars by immobilized horseradish peroxidase bioreactor. Journal of Food Composition and Analysis, v. 24, n.7, p. 944-449, 2011.

JACQUES, A. C.; PERTUZATTI, P. B.; BARCIA, M. T.; ZAMBIAZI, R. C.; CHIM, J. F. Stability of bioactive compounds in frozen pulp of blackberry (Rubus fruticosus) cv. Tupy. Química Nova, v. 33, n. 8, p. 1720-1725, 2010.

KALOGEROPOULOS, N.; YANNAKOPOULOU, K.; GIOXARI, A.; CHIOU, A.; MAKRIS, DP. Polyphenol characterization and encapsulation in β-cyclodextrin of a flavonoid-rich Hypericum perforatum (St John's wort) extract. LWT–Food Science and Technology, v.43, p. 882–889, 2010.

KARAMAN, S.; KAYACIER, A. Rheology of ice cream mix flavored with black tea or herbal teas and effect of flavoring on the sensory properties of ice cream. Food and Bioprocess Technology, v.5, p. 3159–3169. 2012.

KHAZAEI, K. M.; JAFARI, S. M.; GHORBANI, M.; KAKHKI, A. H. Application of maltodextrin and gum Arabic in microencapsulation of saffron petal's anthocyanins and evaluating their storage stability and color. Carbohydrate Polymers, v. 105, p. 57-62, 2014.

KIANTAMA. Berry powders and crushed berries. Disponível em: < http://www.kiantama.fi/en/products/berry-powders-and-crushed-berries/> Acessado em 25 dezembro de 2019.

KOPPEL, K.; CHAMBERS, E. IV.; VÁZQUEZ-ARAÚJO, L.; TIMBERG, L., CARBONELL-BARRCHINA, A. A.; SUWONSICHON, S. Cross-country comparison of pomegranate juice acceptance in Estonia, Spain, Thailand, and United States. Food Quality and Preference, v. 31, p. 116-123, 2014.

KUTSCHERA, M.; ENGST, W.; BLAUT, M.; BRAUNE, A. Isolation of catechin-converting human intestinal bacteria. Journal of Applied Microbiology, v. 111, n. 1, p. 165-175, 2011.

LAMIEN-MEDA, A.; LAMIEN, C. E.; COMPAORÉ, M. M. Y.; MEDA, R. N. T.; KIENDREBEOGO, M.; ZEBA, B.; MILLOGO, J. F.; NACOULMA, O. G. Polyphenol content and antioxidant activity of fourteen wild edible fruits from Burkina Faso, Molecule, v. 13, p. 581-594, 2008.

LI, D.; SEYMOUR, R. B.; PITTS, K. F.; KONCZAK, I.; LUNDIN, L. Incorporation of functional ingredients into foods. Trends in Food Science & Technology, v. 20, n. 9, p. 388-395, 2009.

LÓPEZ-TOBAR, E.; BLANCH, G. P.; CASTILLO, M. L. R.; SANCHEZ-CORTES, S. Encapsulation and isomerization of curcumin with cyclodextrins characterized by electronic and vibrational spectroscopy. Vibrational Spectroscopy, v. 62, p. 292-298, 2012.

MERCADER-ROS, M. T.; LUCAS-ABLLÁN, C.; FORTEA, M. I.; GABALDÓN, J. A.; NÚÑEZ-DELICADO, E. Effect of HP-β-cyclodextrins complexation on the antioxidant activity of flavonols. Food Chemistry, v. 118, n. 3, p. 769-773, 2010.

MILDNER-SZKUDLARZ, S.; ZAWIRSKA-WOJTASIAK, R.; OBUCHOWSKI, W.; GOŚLIŃSKI, M. Evaluation of Antioxidant Activity of Green Tea Extract and Its Effect on the Biscuits Lipid Fraction Oxidative Stability. Journal of Food Science, v. 74, n. 8, p. S362-S370, 2009.

MILDNER-SZKUDLARZ, S.; ZAWIRSKA-WOJTASIAK,R.; SZWENGIEL, A.; PACYŃSKI, M. Use of grape by-product as a source of dietary fibre and phenolic compounds in sourdough mixed rye bread. International Journal of Food Science & Technology, v. 46 , n.7 , p. 1485-1493, 2011.

MORAIS, S. M., CAVALCANTI, E. S. B., COSTA, S. M. O., AGUIAR, L. A. Ação antioxidante de chás e condimentos de grande consumo no Brasil. Brazilian Journal of Pharmacognosy, v. 19, p. 315-320, 2009.

MOTA, R. V. Caracterização física e química de geléia de amora-preta. Ciênc. Tecnol. Aliment., v. 26, n.3, p. 539-543, 2006.

MUDGAL, V.; MADAAN, N., MUDGAL, A., MISHRA, S. Dietary polyphenols and human health. Asian Journal of Biochemistry, v. 5, p. 154-162, 2010

NEDOVIC, V.; KALUSEVIC, A.; MANOJLOVIC, V.; LEVIC, S.; BUGARSKI, B. An overview of encapsulation technologies for food applications. Procedia Food Science, v. 1, p. 1806-1815, 2011.

NIJVELDT, R. J.; VAN NOOD, E.; VAN HOORN, DE.; BOELENS, PG.; VAN NORREN, K.; VAN LEEUWEN, P. A. Flavonoids: a review of probable mechanisms of action and potential applications. American Society for Clinical Nutrition, v. 74, n. 4, p. 418-425, 2001.

NORATTO, G. PORTER, W.; BYRNE, D.; CISNEROS-ZEVALLOS, L; Polyphenolics from peach (Prunus persica var. Rich Lady) inhibit tumor growth and metastasis of MDA-MB-435 breast cancer cells in vivo. The Journal of Nutritional Biochemistry, v. 7, p. 796-800, 2014.

OBOH, G.; ODEMILUYI, A. O.; AKINVEMI, A. J.; HENLE, T.; SALIU, J. A.; SCHWARZENBOLZ, U. Inhibitory effect of polyphenol-rich extracts of jute leaf (Corchorus olitorius) on key enzyme linked to type 2 diabetes (α-amylase and α-glucosidase) and hypertension (angiotensin I converting) in vitro. Journal of Functional Foods, v. 4, n. 2, p. 450-45, 2012.

OLIVEIRA, V. B.; YAMADA, L. T.; FAGG, C. W.; BRANDÃO, M. G. L. Native foods from Brazilian biodiversity as a source of bioactive compounds, Food Research International, v. 48, n. 1, p. 170-179, 2012.

OU, S.; KWOK, K. Ferulic acid: pharmaceutical functions, preparation and applications in foods. Journal of the Science of Food and Agriculture, v. 84, n. 11, p. 1261-1269, 2004.

OZVURAL, E.B.; VURAL, H. Grape seed flour is a viable ingredient to improve the nutritional profile and reduce lipid oxidation of frankfurters. Meat Science, v. 88, n. 1, p. 179–183, 2011.

PENG, X.; MA, J.; CHENG,K.W.; JIANG,Y.; CHEN, F.; WANG, M. The effects of grape seed extract fortification on the antioxidant activity and quality attributes of bread. Food Chemistry, v.119, p. 49-53, 2010.

PARAMERA, E. I.; KONTELES, S. J.; KARATHANOS, V. T. Microencapsulation of curcumin in cells of Saccharomyces cerevisiae. Food Chemistry, v. 125, n. 3, p. 892-902, 2011.

PIERSON, J. T.; MONTEITH, G. R.; ROBERTS-THOMSON, S. J.; DIETZGEN, R. G.; GIDLEY, M. J.; SHAW, P. N. Phytochemical extraction, characterisation and comparative distribution across four mango (Mangifera indica L.) fruit varieties. Food Chemistry, v. 149, n. 15, p. 253-263, 2014.

PING, S.; ZHANG, J.; FANG, Z.; SUN, P. Complexing of chlorogenic acid with β-cyclodextrins: Inclusion effects, antioxidative properties and potential application in grape juice. Food Hydrocolloids, v. 41, p. 132-139, 2014.

PRUDENCIO, I. D., PRUDÊNCIO, E. S., GRIS, E. F., TOMAZI, T., BORDIGNON-LUIZ, M. T. Petit suisse manufactured with cheese whey retentate and application of betalains and anthocyanins. LWT - Food Science and Technology, v. 41, p 905–910, 2008.

RASHIDINEJAD, A.; BIRCH, E. J.; SUN-WATERHOUSE, D.; EVERETT, D. W. Delivery of green tea catechin and epigallocatechin gallate in liposomes incorporated into low-fat hard cheese. Food Chemistry, v. 156, p. 176-183, 2014.

REKHY, R.; Mc CONCHIE, R. Promoting consumption of fruit and vegetables for better health. Have campaigns delivered on the goals?. Appetite, v. 79, p. 113-123, 2014.

REIDAH I. M. A.; ROMÁN, D. A.; PINÉ, R. Q.; ARROYO, S.; GUTIÉRREZ, F.; A. F. HPLC–ESI-Q-TOF-MS for a comprehensive characterization of bioactive phenolic compounds in cucumber whole fruit extract. Food Research International, v. 46, p. 108-117, 2012.

RINALDI, M.; CALIGIANI, A., BORGESE, R.; PALLA, G; BARBANTI, D.; MASSINI, R. The effect of fruit processing and enzymatic treatments on pomegranate juice composition, antioxidant activity and polyphenols contente. Food Science and Technology, v. 53, p. 355-359, 2013.

ROSA, C. G.; DELLINGHAUSEN, C. B.; ZAMBIAZI, R. C.; RUTZ, J. K.; LUZ, S. R.; KRUMREICH, F. D.; BENVENTTI, E. V.; NUNES, M. R. Encapsulation of the phenolic compounds of the blackberry (Rubus fruticosus). LWT - Food Science and Technology, v. 58, n. 2, p. 527-533, 2014.

ROSS, J. A.; KASUM, C. M. Dietary flavonoids: Bioavailability, metabolic effects, and safety. Annual Review of Nutrition, v. 22, p. 19-34, 2002.

RINALDI, M.; CALIGIANI, A., BORGESE, R.; PALLA, G; BARBANTI, D.; MASSINI, R. The effect of fruit processing and enzymatic treatments on pomegranate juice composition, antioxidant activity and polyphenols contente. Food Science and Technology, v. 53, p. 355-359, 2013.

RUTZ, J. K.; ZAMBIAZI, R. C.; BORGES, C. D.; KRUMREICH, F. D.; LUZ, S. R.; HARTWING, N.; ROSA, C. G. Microencapsulation of purple Brazilian cherry juice in xanthan, tara gums and xanthan-tara hydrogel matrixes. Carbohydrate Polymers, v. 98, p. 1256-1265.

SAGDIC, I. OZTURK, H. CANKURT, F. TORNUK, Interaction between some phenolic compounds and probiotic bacterium in functional ice cream production. Food and Bioprocess Technology, v. 5, p. 2964–2971, 2012.

SALGADO, J. M.; FERREIRA, T. R. B.; BIAZOTTO, F. O.; DIAS, C. T. S. Increased Antioxidant Content in Juice Enriched with Dried Extract of Pomegranate (Punica granatum) Peel. Plant Foods for Human Nutrition, v. 67, n. 1, p. 39-43, 2012.

SANT'ANNA, V.; CHRISTIANO, F. D. P; MARCZAK, L. D. F.; TESSARO, I. C.; THYS, R.C.S. The effect of the incorporation of grape marc powder in fettuccini pasta properties. Food Science and Technology, v. 58, n.2, p. 497-501, 2014.

SENANAYAKE, S.P.J. N. Green tea extract: Chemistry, antioxidant properties

and food applications – A review. Journal of Functional Foods, v. 5, n. 4, p. 1529-1541, 2013.

SILVA, P. I.; STRINGHETA, P. C.; TEÓFILO, R. F.; OLIVEIRA, I, R. N. Parameter optimization for spray-drying microencapsulation of jaboticaba (Myrciaria jaboticaba) peel extracts using simultaneous analysis of responses. Journal of Food Engineering, v. 117, n. 4, p. 538-544, 2013.

SILVA, Q. J.; MACIEL, M I. S.; MELO, E. A.; LIMA, V. L. A. G. Efeito do extrato de alecrim na estabilidade da polpa de acerola congelada. Alim. Nutr., Araraquara, v. 21, n. 4, p. 523-528, 2010.

SILVÁN, J. M.; MINGO, E.; HIDALGO, M.; PASCUAL-TERESA, S.; CARRASCOSA, A. V.; MARTINEZ-RODRIGUEZ, A. J. Antibacterial activity of a grape seed extract and its fractions against Campylobacter spp. Food Control, v. 29, n. 1, p. 25-31, 2013.

SIMONETTI, P.; CIAPPELLANO,S.; GARDANA,C.; BRAMATI,L.; PIETTA,P. Procyanidins from Vitis vinifera Seeds: In Vivo Effects on Oxidative Stress. J. Agric. Food Chem, v. 50, n. 21, p. 6217-6221, 2002.

SOLOMAKOS, N.; GOVARIS, A.; KOIDIS, P.; BOTSOGLOU, N. The antimicrobial effect of thyme essential oil, nisin and their combination against Escherichia coli O157:H7 in minced beef during refrigerated storage. Meat Science, v. 80, n. 2, p. 159-166, 2008.

SOUZA, V. R.; PEREIRA, P. A. P.; QUEIROZ, F.; BORGES, S. V.; CARNEIRO, J. D. S. Determination of bioactive compounds, antioxidant activity and chemical composition of Cerrado Brazilian fruits. Food Chemistry, v. 134, n. 1, p. 381-386, 2012.

SUN-WATERHOUSEa, D.; JUN, D.; WATERHOUSE, G. I.; Effect of adding elderberry juice concentrate on the quality attributes, polyphenol contents and antioxidant activity of three fibre-enriched pastas. Food Research International, v. 54, n. 1; p. 781-789, 2013.

SUN-WATERHOUSEb; ZHOU, J.; WADHWA, S. S. Drinking yoghurts with berry polyphenols added before and after fermentation. Food control, v. 32, n. 2, p. 450-460, 2013.

SUN-WATERHOUSEc, D., EDMONDS, L., WADHWA, S. S., WIBISONO, R. Producing ice cream using a substantial amount of juice from kiwifruit with green, gold or red flesh. Food Research International, v. 50, p. 647–656, 2013.

TOALDO, I. M.; FOGOLARI, O.; PIMENTEL, G. C.; GOIS, J. S.; BORGES, D. L. G; CALIARI, V.; BORDIGNON-LUIZ, M. Effect of grape seeds on the polyphenol bioactive content and elemental composition by ICP-MS of grape juices from Vitis labrusca. L. Food Science and Technology, v. 53, n. 1, p. 1-8, 2013.

TONON, R. V; BRABET, C.; HUBINGER, M. D. Anthocyanin stability and antioxidant activity of spray-dried açai (Euterpe oleracea Mart.) juice produced with different carrier agents. Food Research International, v. 43, p. 907-914, 2010.

TÖRRÖNEN, R.; MCDOUGALL, G. J.; DOBSON, G.; STEWART, G.; HELLSTRÖM, J; MATTILA P.; PIHLAVA, JUHA-MATTI; KOSKELA, A. KARJALAINEN, R. Fortification of blackcurrant juice with crowberry: Impact on polyphenol composition, urinary phenolic metabolites, and postprandial glycemic response in healthy subjects. Journal of Functional Foods, v. 4, n. 4, p. 746-756, 2012.

TRINDADE, R. A.; MANCINI-FILHO, J.; VILLACICENCIO, A. Natural antioxidants protecting irradiated beef burgers from lipid oxidation. LWT - Food Science and Technology, v. 43, n. 1, p. 98-104, 2010.

TURK, M.; BILLAUD, C.; VOROBIEV, E.; BARON, A. Continuous pulsed electric field treatment of French cider apple and juice expression on the pilot scale belt press. Innovative Food Science & Emerging Technologies, v. 14, p. 61-69, 2012.

VAITHIYANATHAN, S.; NAVEENA, B. M.; MUTHEKUMAR, M.; GIRISH, P. S.; KONDAIAH, N. Effect of dipping in pomegranate (Punica granatum) fruit juice phenolic solution on the shelf life of chicken meat under refrigerated storage (4°C). Meat Science, v. 88, n. 3, p. 409-414, 2011.

VÁZQUEZ-ARAÚJO, L.; CHAMBERS, E. IV; ADHIKARI, K. CARBONELL-BARRACHINA, A. A. Sensory and Physicochemical Characterization of Juices Made with Pomegranate and Blueberries, Blackberries, or Raspberries. Journal of Food Science, v. 75, n. 7, p. S398-S404, 2010.

VERZELETTI, C.; MAES, L.; SANTINELLO, M.; BALDASSARI, D.; VERECKEN, C. A. Food-related family lifestyle associated with fruit and vegetable consumption among young adolescents in Belgium Flanders and the Veneto Region of Italy. Appetite, v. 54, n. 2, p. 394-397, 2010.

VEVERKA, M.; DUBAJ, T.; GALLOVIČ, J.; JORIK, V.; VEVERKOVÁ, E.; MIČUŠÍK, M.; SIMON, P. Beta-glucan complexes with selected nutraceuticals: Synthesis, characterization, and stability. Journal of Functional Foods, v. 8, p. 309-318, 2014.

VUONG, Q. V.; HIRUN, S.; PHILLIP, P. A.; CHUEN, T. L. K.; BOWYER, M. C.; GOLDSMITH, C. D.; SCARLETT, C. J. Fruit-derived phenolic compounds and pancreatic cancer: Perspectives from Australian native fruits. Journal of Ethnopharmacology, v. 152, n. 2, p. 227-242, 2014.

YOUDIM, KA.; SHUKITT-HALE, B.; MACKINNON, S.; KALT, W.; JOSEPH, JA. Polyphenolics enhance red blood cell resistance to oxidative stress: in vitro and in vivo1. Biochimica et Biophysica Acta (BBA) - General Subjects, v.1523, n.1, p. 117-122, 2000,

YUAN, T.; LI, L.; ZHANG, Y.; SEEREAM, N. P. Pasteurized and sterilized maple sap as functional beverages: Chemical composition and antioxidant activities. Journal of Functional Foods, v. 4, n. 4, p. 1582-1590, 2013.

WIJEKOON, M. M. J. O.; BHAT, R.; KARIM, A. A. Effect of extraction solvents on the phenolic compounds and antioxidant activities of bunga kantan (Etlingera elatior Jack.) inflorescence. Journal of Food Composition and Analysis, v. 24, n. 4-5, p. 615-619.

WU, SHI-BIAO; LONG, C.; KENNELLY, E. J. Phytochemistry and health benefits of jaboticaba, an emerging fruit crop from Brazil. Food Research International, v. 54, p. 148-159, 2013.

ZHANG, L.F.; MOU, D.H.; DU, Y.S. Procyanidins: extraction and micro-encapsulation.

Journal of the Science of Food and Agriculture, v.87, p. 2192–2197, 2007.




DOI: https://doi.org/10.34117/bjdv.v7i5.29522

Refbacks

  • There are currently no refbacks.