Produção Nacional
Revisado por pares
Physicochemical, Sensory, Microbiological And Antioxidant Characterization Of A Jelly Made From Tacinga Inamoena
2022; Taylor & Francis; Linguagem: Inglês
10.1080/15428052.2022.2112352
ISSN1542-8052
AutoresJefferson Romáryo Duarte da Luz, Andréia da Cunha Bezerra, Rubiamara Mauricio de Sousa, Macelia Pinheiro Ferreira, Débora Batista, Saulo Victor e Silva, Ana Katarina Menezes da Cruz, Maria das Graças Almeida,
Tópico(s)Polysaccharides Composition and Applications
ResumoQuipá (Tacinga inamoena) is a plant native to Northwestern Brazil which contains valuable minerals in its composition that are of great interest to the scientific community. The purpose of this study was to assess the physicochemical, antioxidant, sensory and microbiological properties of a quipá-based gelatinous sweet. The jelly presented a high concentration of carbohydrates and soluble fibers, being free of microbiological contamination, a good sensorial acceptance, and was therapeutic in terms of antioxidant effects. Due to its ability to chelate copper and ferric ions, the jelly was also responsible for an 80% reduction in DPPH and a preventative activity against oxidative damage. This product contains a high amount of active ingredients, such as phenolic compounds, which have biological benefits effects in disease prevention and health promotion. The quipá jelly provides benefits, functional properties, and advantages, which may be of interest to the industrial sector.
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