SciELO - Scientific Electronic Library Online

 
vol.28 número1Hyperbranched polyester polyol modified with polylactic acid as a compatibilizer for plasticized tapioca starch/polylactic acid blendsCashew nut shell liquid, a valuable raw material for generating semiconductive polyaniline nanofibers índice de autoresíndice de assuntospesquisa de artigos
Home Pagelista alfabética de periódicos  

Serviços Personalizados

Journal

Artigo

Indicadores

Links relacionados

Compartilhar


Polímeros

versão impressa ISSN 0104-1428versão On-line ISSN 1678-5169

Resumo

KRUMREICH, Fernanda Döring et al. Stabilization of guava nectar with hydrocolloids and pectinases. Polímeros [online]. 2018, vol.28, n.1, pp.53-60.  Epub 15-Mar-2018. ISSN 1678-5169.  https://doi.org/10.1590/0104-1428.04916.

The aim of this study was to stabilize guava nectar using hydrocolloids and/or enzymes, and evaluate the stability and the bioactive compounds content during storage. In general, there was a decrease in pH and an increase in titratable acidity and soluble solids of the nectars. During storage, it was observed that nectars with pectinase showed decrease in pH, increase in titratable acidity and soluble solids, and also less phase separation, standing out among them the nectar with enzyme and guar gum. The nectar formulated with xanthan showed the highest antioxidant capacity. All nectars showed slight decrease in the carotenoid content and high losses of vitamin C during the storage period.

Palavras-chave : bioactives; hydrocolloids; nectar; pectinases.

        · texto em Inglês     · Inglês ( pdf )