English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Jamun (Syzygium cumini L.) is a species from Indonesia, China and the Antilles, however cultivated in many countries. Its fruits are mainly consumed in natura, but also processed into jams, jellies, liqueurs, wine and other derivatives. Jamun has high content of vitamins C and E, anthocyanins and polyphenols, which present high antioxidant activity and give it potential effect against several degenerative diseases and might represent a nutrition source. This research work aimed to determine the kinetics of degradation of anthocyanins and antioxidant activity of jamun pulp microencapsulated powder, produced from the optimal operational variables established previously, during the storage under different conditions of air temperature and relative humidity. The jamun pulp powder was obtained by spray drying process using Dextrina Snow Flake ® E6131 (Corn Products, Mogi-Guaçu, Brazil) as encapsulant agent (concentration 11.5% (w/w)) and was stored for two months in four different environments combining two air temperatures (25oC and 35oC) and two relative humidities (22% and 43%). The fresh jamun pulp was submitted to centesimal and physical-chemical characterization providing similar results to literature. For the final results, the analysis of shelf life aims to find the best conditions for retention of anthocyanins and antioxidant activity.

Evaluation of antioxidant capacity stability of jamun pulp powder (Syzygium cumini L.) submitted to spray drying process