TY - JOUR
T1 - Effect of agar and gellan gum on structured guava (Psidium guajava L.)
T2 - Rheological behavior and gastrointestinal digestion in vitro
AU - Nascimento da Costa, Juliana
AU - Lima Nascimento, Luis Gustavo
AU - Leal, Amanda Rodrigues
AU - Danalache, Florina
AU - Moreira Leite, Bruno Souza
AU - Figueiredo, Raimundo Wilane
AU - Mata, Paulina
AU - Alves, Vítor Delgado
AU - Machado de Sousa, Paulo Henrique
N1 - Funding Information:
We gratefully acknowledge the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior – Brasil (CAPES) – Finance Code 88881.135447/2016-01 for the financial support and the Fruit Laboratory – UFC and Food Engineering, Instituto Superior de Agronomia (ISA) for the use of its facilities, and the company Pomar da Polpa for supplying the raw material used in this study.
PY - 2021/8
Y1 - 2021/8
N2 - Structured guava (SG) was produced by inducing gelation of guava pulp adding agar and gellan gum (GG). The rheological properties, as well as in vitro bioaccessibility of ascorbic acid (AA), total antioxidant activity (TAA) and total extractable polyphenols (TEP) were investigated. The results illustrated that the SG gel network made from agar and low acyl gellan (LAG) was completely developed at temperatures close to 20 °C. LA75/HA25 showed higher elastic behavior in time sweep. The AA analysis of the pulp and SG revealed that these compounds remained practically unchanged after gastrointestinal digestion in vitro (GID), with a higher bioaccessibility percentage. The average values of TAA and TEP of the structured products were close to those of the guava pulp, with no interference from the use of agar and GG. The Optimized Descriptive Profile showed that the hydrocolloid used influenced the sensory attributes of the SG, changing the texture and appearance.
AB - Structured guava (SG) was produced by inducing gelation of guava pulp adding agar and gellan gum (GG). The rheological properties, as well as in vitro bioaccessibility of ascorbic acid (AA), total antioxidant activity (TAA) and total extractable polyphenols (TEP) were investigated. The results illustrated that the SG gel network made from agar and low acyl gellan (LAG) was completely developed at temperatures close to 20 °C. LA75/HA25 showed higher elastic behavior in time sweep. The AA analysis of the pulp and SG revealed that these compounds remained practically unchanged after gastrointestinal digestion in vitro (GID), with a higher bioaccessibility percentage. The average values of TAA and TEP of the structured products were close to those of the guava pulp, with no interference from the use of agar and GG. The Optimized Descriptive Profile showed that the hydrocolloid used influenced the sensory attributes of the SG, changing the texture and appearance.
KW - Antioxidant
KW - Hydrocolloids
KW - Simulated digestion
KW - Texture
UR - http://www.scopus.com/inward/record.url?scp=85107686282&partnerID=8YFLogxK
U2 - 10.1016/j.fbio.2021.101165
DO - 10.1016/j.fbio.2021.101165
M3 - Article
AN - SCOPUS:85107686282
SN - 2212-4292
VL - 42
JO - Food Bioscience
JF - Food Bioscience
M1 - 101165
ER -