ALTERNATIVES FOR PRESERVATION OF BIOACTIVE COMPOUNDS IN BLUEBERRY PULP: HEAT TREATMENT ASSOCIATED WITH THE ADDITION OF XANTHAN PRUNI

ALTERNATIVES FOR PRESERVATION OF BIOACTIVE COMPOUNDS IN BLUEBERRY PULP: HEAT TREATMENT ASSOCIATED WITH THE ADDITION OF XANTHAN PRUNI

ABSTRACT In this study, to increase the preservation of phenolic bioactive compounds and antioxidant activity in blueberry pulp, heat treatment associated with addition of xanthan gum was used. A commercial mixture of blueberries (Powerblue, Climax and Bluegen cultivars) was added with 0.08% (w/w)...

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Main Authors: JÚLIA BORIN FIORAVANTE, VANESSA RODRIGUES DUARTE DE SOUZA, ROSANE DA SILVA RODRIGUES, PATRÍCIA DE OLIVEIRA DIAZ, ANGELITA DA SILVEIRA MOREIRA
Format: Article
Language:English
Published: Sociedade Brasileira de Fruticultura
Series:Revista Brasileira de Fruticultura
Subjects:
Blueberry
Vaccinium ashei
fruit pulp
heat
fruit technology
storage
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452017000300902&lng=en&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452017000300902&lng=en&tlng=en

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