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Improving the nutritional and phytochemical compounds of a plant‐based milk of sapucaia nut cake using block freeze concentration
International Journal of Food Science & Technology ( IF 2.6 ) Pub Date : 2020-03-20 , DOI: 10.1111/ijfs.14568 Fernanda Demoliner 1 , Letícia Turcatto Carvalho 1 , Gabriela Rodrigues Liz 1 , Elane Schwinden Prudêncio 1 , Juliano Carvalho Ramos 2 , Vera Lúcia Azzolin Frescura Bascuñan 2 , Luciano Vitali 2 , Jane Mara Block 1
International Journal of Food Science & Technology ( IF 2.6 ) Pub Date : 2020-03-20 , DOI: 10.1111/ijfs.14568 Fernanda Demoliner 1 , Letícia Turcatto Carvalho 1 , Gabriela Rodrigues Liz 1 , Elane Schwinden Prudêncio 1 , Juliano Carvalho Ramos 2 , Vera Lúcia Azzolin Frescura Bascuñan 2 , Luciano Vitali 2 , Jane Mara Block 1
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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.
中文翻译：
利用整体冷冻浓缩法改善乌贼坚果饼植物乳的营养和植物化学成分
在连续五个阶段进行块冷冻浓缩（C1，C2，C3，C4和C5）后，评估了Sapucaia坚果蛋糕奶（SNCM）的营养成分和植物化学组成。还通过LC-ESI-MS / MS确定了酚类化合物的概况以及SNCM的抗氧化活性（ABTS和FRAP）。冻结浓度在所有阶段以及从C1，C2和C3阶段获得的冰馏分中增加了蛋白质，脂质，碳水化合物，灰分，可溶性固体（°Brix）和总酚类化合物（TPC）。C3，C4和C5馏分中的抗氧化活性（ABTS）高度显着（P <0.05）。抗氧化剂活性（FRAP）和酚类化合物（没食子酸，香草酸，阿魏酸，芥子酸和水杨酸，儿茶素，滑石粉和芥子醛）显着增加（P <0.05）的所有五个分数。冷冻浓缩物已成功用于丰富SNCM，为食品工业提供了有希望的成分。
更新日期：2020-03-20
中文翻译：
利用整体冷冻浓缩法改善乌贼坚果饼植物乳的营养和植物化学成分
在连续五个阶段进行块冷冻浓缩（C1，C2，C3，C4和C5）后，评估了Sapucaia坚果蛋糕奶（SNCM）的营养成分和植物化学组成。还通过LC-ESI-MS / MS确定了酚类化合物的概况以及SNCM的抗氧化活性（ABTS和FRAP）。冻结浓度在所有阶段以及从C1，C2和C3阶段获得的冰馏分中增加了蛋白质，脂质，碳水化合物，灰分，可溶性固体（°Brix）和总酚类化合物（TPC）。C3，C4和C5馏分中的抗氧化活性（ABTS）高度显着（P <0.05）。抗氧化剂活性（FRAP）和酚类化合物（没食子酸，香草酸，阿魏酸，芥子酸和水杨酸，儿茶素，滑石粉和芥子醛）显着增加（P <0.05）的所有五个分数。冷冻浓缩物已成功用于丰富SNCM，为食品工业提供了有希望的成分。
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