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Structured Fruit Cube Snack of BRS Vitoria Grape with Gala Apple: Phenolic Composition and Sensory Attributes

dc.contributor.authorNishiyama-Hortense, Yara Paula [UNESP]
dc.contributor.authorOlivati, Carolina [UNESP]
dc.contributor.authorShimizu-Marin, Victoria Diniz [UNESP]
dc.contributor.authorGonçales, Ana Carolina [UNESP]
dc.contributor.authorSoares Janzantti, Natália [UNESP]
dc.contributor.authorDa Silva, Roberto [UNESP]
dc.contributor.authorLago-Vanzela, Ellen Silva [UNESP]
dc.contributor.authorGómez-Alonso, Sergio
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)
dc.contributor.institutionUniversity of Castilla-La Mancha (UCLM)
dc.date.accessioned2025-04-29T19:29:44Z
dc.date.issued2024-11-01
dc.description.abstractThis study developed a structured fruit cube (FC) snack using only natural ingredients, specifically red grape and apple, without hydrocolloids and sucrose. After development, physicochemical characterization and analysis of phenolic compounds (PCs), including anthocyanins, flavonols, and hydroxycinnamic acid derivatives, using HPLC-DAD-ESI-MS/MS, were conducted. Sensory quality was also assessed through an acceptance and sensory profile analysis using the rate-all-that-apply methodology. The results showed that the FC had physicochemical characteristics similar to other structured fruits that use hydrocolloids. Additionally, they presented a complex composition of PCs, predominantly including anthocyanins derived from malvidin (tri-substituted methoxylated anthocyanins), notably cumarylated ones. Flavonols compounds comprised the 3-glucoside series of myricetin, quercetin, laricitrin, kaempferol, isorhamnetin, and syringetin; the 3-galactoside series of myricetin and quercetin; and the 3-glucuronic acid series of myricetin and quercitin, along with rutin. The presence of caftaric acid, coutaric acid, fertaric acid, and p-coumaroyl-glucose was also detected, alongside caffeic acid-O-glucoside 1, caffeic acid-O-glucoside 2, chlorogenic acid, 4-O-p-coumaroylquinic acid, and dicaffeoylquinic acid. In conclusion, the selection of natural ingredients was technologically suitable for obtaining an FC. Despite using conventional drying at 60 °C, the product showed notable concentrations of PCs and also achieved great sensory acceptance.en
dc.description.affiliationInstitute of Biosciences Humanities and Exact Sciences (Ibilce) Campus São José do Rio Preto São Paulo State University (UNESP), Rua Cristóvão Colombo n° 2265
dc.description.affiliationFaculty of Chemical Sciences and Technologies University of Castilla-La Mancha (UCLM), Avenue Camilo José Cela s/n
dc.description.affiliationRegional Institute for Applied Scientific Research (IRICA) University of Castilla-La Mancha (UCLM), Avenue Camilo José Cela s/n
dc.description.affiliationUnespInstitute of Biosciences Humanities and Exact Sciences (Ibilce) Campus São José do Rio Preto São Paulo State University (UNESP), Rua Cristóvão Colombo n° 2265
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.description.sponsorshipIdFAPESP: 2020/02760-6
dc.identifierhttp://dx.doi.org/10.3390/molecules29215205
dc.identifier.citationMolecules, v. 29, n. 21, 2024.
dc.identifier.doi10.3390/molecules29215205
dc.identifier.issn1420-3049
dc.identifier.scopus2-s2.0-85208564117
dc.identifier.urihttps://hdl.handle.net/11449/303472
dc.language.isoeng
dc.relation.ispartofMolecules
dc.sourceScopus
dc.subjectanthocyanins
dc.subjectBrazilian hybrid grape
dc.subjectflavonols
dc.subjectHPLC-DAD-ESI-MSn
dc.subjecthydroxycinnamic acid derivatives
dc.subjectnatural snacks
dc.subjectrate-all-that-apply
dc.titleStructured Fruit Cube Snack of BRS Vitoria Grape with Gala Apple: Phenolic Composition and Sensory Attributesen
dc.typeArtigopt
dspace.entity.typePublication
unesp.author.orcid0000-0002-8527-8225[1]
unesp.author.orcid0000-0002-6301-1706[2]
unesp.author.orcid0000-0002-4853-1965[3]
unesp.author.orcid0000-0002-5417-583X[5]
unesp.author.orcid0000-0003-1468-5752[6]
unesp.author.orcid0000-0002-2358-6636[8]
unesp.campusUniversidade Estadual Paulista (UNESP), Instituto de Biociências, Letras e Ciências Exatas, São José do Rio Pretopt

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