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Improving the nutritional and phytochemical compounds of a plant‐based milk of sapucaia nut cake using block freeze concentration
Author(s) -
Demoliner Fernanda,
Carvalho Letícia Turcatto,
Liz Gabriela Rodrigues,
Prudêncio Elane Schwinden,
Ramos Juliano Carvalho,
Bascuñan Vera Lúcia Azzolin Frescura,
Vitali Luciano,
Block Jane Mara
Publication year - 2020
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14568
Subject(s) - chemistry , food science , abts , antioxidant , phytochemical , ingredient , catechin , gallic acid , composition (language) , polyphenol , dpph , biochemistry , linguistics , philosophy
The nutrient profile and the phytochemical composition of the sapucaia nut cake milk (SNCM) were evaluated after applying five consecutive stages of block freeze concentration (C1, C2, C3, C4 and C5). The profile of phenolic compounds by LC‐ESI‐MS/MS and the antioxidant activity (ABTS and FRAP) of SNCM were also determined. The freeze concentration increased proteins, lipids, carbohydrates, ash, soluble solids (°Brix) and total phenolic compounds (TPC) in all stages and in the ice fractions obtained from C1, C2 and C3 stages. The antioxidant activity (ABTS) in C3, C4 and C5 fractions was highly significant ( P < 0.05). The antioxidant activity (FRAP) and the phenolic compounds (gallic, vanillic, ferulic, sinapic and salicylic acids, catechin, taxifolin and sinapaldehyde) increased significantly ( P < 0.05) for all five fractions. The freeze concentration was successfully used for enriching the SNCM, generating a promising ingredient for the food industry.