Development of a compound spirit via infusion of jabuticabeira leaves: extraction kinetics, antioxidant capacity, and safety screening

Compound spirits were produced by infusing jabuticabeira leaves (Plinia cauliflora) in ethanol–water and monitored for 27 days. Nine formulations (F1–F9) covered three solvent regimes: fixed 50% ethanol (v/v) at 20 °C, stepwise dilution during infusion, and fixed 38% ethanol (v/v) at 20 °C. Every 48...

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Главные авторы:	Nádson Líbio Bezerra Ferreira, Flávio Luís Schmidt
Формат:	Artigo
Язык:	Inglês
Опубликовано:	Taylor & Francis Group 2026-12-01
Серии:	CyTA - Journal of Food
Предметы:	Compound spirit hydroalcoholic extraction CIELAB colorimetry toxicological screening specialized sensory evaluation Spearman correlation
Online-ссылка:	https://www.tandfonline.com/doi/10.1080/19476337.2026.2658284
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