Evaluation of blanching technology in green color preservation in yerba-mate as a substitute for conventional process-Reference-Cited by-同舟云学术

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Evaluation of blanching technology in green color preservation in yerba-mate as a substitute for conventional process

Published:2023 Issue:1 Volume:1 Page:73-78
ISSN:2753-8095
Container-title:Sustainable Food Technology
language:en
Short-container-title:Sustain. Food. Technol.

Author:

Picolo Ana Paula¹,Gonçalves Itamar Luís²^ORCID,Pasquali Everson Adelmo²,Aparecida Mielniczki-Pereira Albanin²,Valduga Alice Teresa²^ORCID

Affiliation:

1. Barão Erva Mate e Chás, Rua Ilma Picolo 368, Barão de Cotegipe, RS, Brazil

2. Universidade Regional Integrada do Alto Uruguai e das Missões – Erechim, Avenida Sete de Setembro, 1621, Erechim, RS, Brazil

Abstract

The exposure of yerba-mate leaves to boiling water for 60 seconds yields enzymatic inactivation, low colorimetric coordinate a*, avoids chlorophyll degradation and improves food safety.

Publisher

Royal Society of Chemistry (RSC)

Link

http://pubs.rsc.org/en/content/articlepdf/2023/FB/D2FB00003B

Reference30 articles.

1. Chemistry, pharmacology and new trends in traditional functional and medicinal beverages

2. Effect of Yerba Mate (Ilex paraguariensis) on Lipid Levels: A Systematic Review and Meta-Analysis

3. Polycyclic aromatic hydrocarbons as a potential source of carcinogenicity of mate

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