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Revista chilena de nutrición

On-line version ISSN 0717-7518

Abstract

BOGER, Bruna; LEAL B, Andréa; LUCCHETTA, Luciano  and  PORTO P, Ellen. Use of jabuticaba (Plinia cauliflora) skin in the processing of ice creams. Rev. chil. nutr. [online]. 2019, vol.46, n.2, pp.154-159. ISSN 0717-7518.  http://dx.doi.org/10.4067/s0717-75182019000200154.

The aim of this work was to process jabuticaba skin aqueous extract, varying the crushing and sieving time and to develop ice cream with different concentrations of jabuticaba skin extract, evaluate its physicochemical, microbiological and bioactive composition. Different extractive processes of jabuticaba skin were tested. Extract A was crushed for 25 seconds and sieved, extract B was crushed for 25 seconds without sieving, extract C was crushed for 45 seconds and sieved and extract D was crushed during 45 seconds not sifted. From the extract that presented the highest indices of bioactive compounds, formulations of ice cream with concentrations of 5, 10 and 15% were elaborated. Extract B showed the highest content of phenolic compounds (201.81 mg gallic acid. 100 g-1 skins), anthocyanins (60.32 mg cyanidin-3 glycoside.100 g-1 peels) and significant antioxidant activity (5047.72 g skins. g-1 DPPH) and was chosen to be added in the ice cream. The evaluated ice creams met the microbiological standards established by the Brazilian legislation. The use of progressive concentrations of jabuticaba skin extract in the elaboration of ice cream increased the rates of phenolic compounds and antioxidant capacity. The values found were significant and generated an alternative use for jabuticaba skin, which is normally discarded.

Keywords : Antioxidant activity; Ice cream; Phenolic compounds; Plinia cauliflora.

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