Carrageenan Gum Research Articles

Evaluation of antioxidant and intelligent films for pork packaging and spoilage monitoring based on maize starch, carrageenan gum, and Rosa chinensis flower extracts

Evaluation of antioxidant and intelligent films for pork packaging and spoilage monitoring based on maize starch, carrageenan gum, and Rosa chinensis flower extracts

Anaerobic fermentation of carrageenan waste residue to obtain antifungal activity

Anaerobic fermentation of carrageenan residues for the production of antifungal active compounds and their use to inhibit the growth of phytopathogenic bacteria is a novel approach to the utilization of carrageenan residues. In the present study, the treatment of carrageenan residue by anaerobic biofermentation technique showed strong growth inhibitory activity against Fusarium graminearum and Magnaporthe oryzae, which are the typical phytopathogens that reduce the crop yield, with MIC values of 0.0016% (v/v) and 0.00032% (v/v), respectively. The total concentration of polyphenols and flavonoids increased significantly to 20.41 μg/mL and 29.97 μg/mL after anaerobic fermentation. Amino acid metabolic pathway analysis showed that the substances and energy used by colonies to produce antifungal drugs are derived from amino acid metabolism, especially alanine and γ-aminobutyric acid (GABA). The results of redundancy analysis (RDA) indicated that anaerobic fermentation of carrageenan gum residues increased the abundance of specific bacterial groups included Bacillus, Komona, Caproiciproducens, Lactobacillus, Bovibacillus, and SN8, and that the increase in the number of these species favored the production of polyphenols and flavonoids with antifungal activity. This study provides a viable avenue for resource utilization of carrageenan residues.

The influence of different gums compared with surfactants as encapsulating stabilizers on the thermal, storage, and low-pH stability of chlorophyllin

Sodium copper chlorophyllin (SCC), with a higher stability and water solubility than chlorophyll, has limited applications in acidic products due to precipitation. We investigated the effect of pectin (PE), carboxymethyl cellulose (CMC), xanthan gum (XG), carrageenan gum (CG), gellan gum (GG), tragacanth gum (TG), gum Arabic (GA), and polysorbate 80 (PS80) on SCC stability in acidic model solutions (pH = 3.5). These stabilizers led to a significant reduction in particle size and zeta-potential compared to control sample. GA (33.3:1), PE (8:1), CMC (4:1), XG (1.33:1), and PS80 (0.67:1) stabilized SCC in acidic systems for 28 days. The FTIR analysis showed that mainly electrostatic and hydrogen bonds between SCC and stabilizers led to a substantial decline in particle size, improving SCC distribution and stability within acidic environment. Thus, XG and CMC could be effectively used for SCC stabilization under acidic solutions where applying PS80 surfactant is a health concern.

Optimization and characterization of carrageenan/gelatin-based nanogel containing ginger essential oil enriched electrospun ethyl cellulose/casein nanofibers

This study aimed to evaluate the effects of nano-gels containing ginger essential oil (GEO) (NGs) made from gelatin and carrageenan gum on ethyl cellulose/casein nano-fibers (NFs). For this purpose, the mechanical, thermal, morphological, antibacterial, antioxidant, hemocompatibility, and biocompatibility properties of the NFs were assessed. It was observed that incorporating NGs into ethyl cellulose/casein NFs improved their morphology, porosity, mechanical properties, and thermal stability. Analysis of the SEM images revealed that adding NGs resulted in NFs with appropriate morphology, devoid of beads, and smaller diameters. The NFs containing NGs exhibited favorable antioxidant properties and inhibited the growth of Escherichia coli and Staphylococcus aureus. Cell viability studies demonstrated that none of the NFs were toxic to normal cells (Human umbilical vein endothelial cells (HUVEC)) and exhibited hemocompatibility. Considering these properties, ethyl cellulose/casein NFs containing NGs and GEO can be utilized as food packaging materials.

Metabolomics of the anti-inflammatory effect of Pueraria lobata and Pueraria lobata var. Thomsonii in rats.

Pueraria lobata (Willd.) Ohwi and Pueraria lobata var. Thomsonii (Benth.) Maesen are essential medicinal and edible homologous plants widely cultivated in Asian countries. Therefore, P. lobata and P. thomsonii are widely used in the food, health products and pharmaceutical industries and have significant domestic and international market potential and research value. P. lobata and P. thomsonii have pharmacological effects in the clinic, such as antipyretic, analgesic, anti-inflammatory and antioxidant effects. These plants are commonly used in the treatment of inflammatory diseases and other related diseases. However, the potential mechanisms of the anti-inflammatory effects of P. lobata and P. thomsonii have not been elucidated. This study aimed to confirm the anti-inflammatory effects of P. lobata and P. thomsonii on inflammatory model diseases and to investigate the mechanism of their anti-inflammatory effects from the perspective of plasma metabolomics. First, P. lobata and P. thomsonii were identified by high‒performance liquid chromatography (HPLC). Second, we established the following three inflammation models: an acute inflammation model of auricular swelling in mice induced by xylene, an acute inflammation model of foot swelling in rats induced by carrageenan gum, and a chronic inflammation model of cotton ball granuloma in rats. Then we examined the weight and swelling rate of auricular swelling in mice; the residence time, contact area, and mean contact pressure in rats on the gait meter; and the weight of granulomas in rats and the content of IL-1β and TNF-α in plasma to investigate the anti-inflammatory pharmacodynamics of P. lobata and P. thomsonii. Third, we used LC‒MS‒based plasma metabolomics techniques to obtain potential biomarkers of P. lobata and P. thomsonii related to inflammation. Then, the potential biomarkers were enriched by MetaboAnalyst and KEGG metabolomics analysis tools to obtain metabolic pathways related to inflammation. Finally, we tested the indicators of COX-2, 5-LOX, GSH, GSSG and γ⁃GCL in rat plasma from the granuloma model by enzyme-linked immunosorbent assays (ELISAs) to verify the inflammation-related metabolic pathway. The experimental results showed that P. lobata and P. thomsonii could reduce the swollen weight and swelling rate of the auricle in mice, and could increase the residence time, contact area and mean contact pressure in rats on the gait meter. Moreover, P. lobata and P. thomsonii could inhibit the growth of granulomas and reduce the content of IL-1β and TNF-α in plasma in rats. The above results preliminarily verified that P. lobata and P. thomsonii have different anti-inflammatory effects. We identified eighteen plasma biomarkers associated with P. lobata and sixteen plasma biomarkers related to P. thomsonii in regulating inflammation by a plasma metabolomics analysis. The following two major metabolic pathways were further screened and enriched: arachidonic acid metabolism and glutathione metabolism. Then we noted that P. lobata and P. thomsonii could reduce the COX-2, 5-LOX and GSSG levels and increase the GSH, GSH/GSSG and γ⁃GCL levels based on the ELISA results, which demonstrated that P. lobata and P. thomsonii affect the anti-inflammatory mechanism through arachidonic acid metabolism and glutathione metabolism. The results of this study further elucidate the anti-inflammatory mechanism of action of P. lobata and P. thomsonii, providing a scientific basis for developing new drugs for the treatment of inflammation-related diseases and laying a foundation for the development of herbal resources, such as P. lobata and P. thomsonii.

Limon ve Portakal Kabuğu Ekstraktları Içeren Yenilebilir Film Kaplamaların Kalamar (Loligo vulgaris) Halkaları ve Gökkuşağı Alabalığı (Oncorhynchus mykiss) filetolarında Mikrobiyolojik Kalitesi ve Raf Ömrü Üzerine Etkisi

The aim of this study is to produce edible films with antimicrobial properties by using the discarded fruit peels (orange and lemon) as extracts and to determine the effect on shelf life of rainbow trout fillets and squid rings. For this purpose, antimicrobial edible films were performed the orange and lemon peels extracts by using xanthan, locust bean and carrageenan gums. Rainbow trout fillets (Oncorhynchus mykiss 1792) and squid rings (Loligo vulgaris 1798) were covered with this antimicrobial edible films from discarded fruit peels to extend the shelf-life of these products. As a result, total mesophilic bacteria count (TMC) of squid rings (CS) exceeded the microbiological limit of the consumption on day 6, whereas TMC of squid rings covered with limon peel+locust bean (LLS) and limon peel+carrageenan (LKS) did not exceed this limit on day 8. This study gave rise to not only can be produced of functional products from the fishery products but also the fruit peels residues can also be evaluated for this purpose. The results of this study can be evaluated by seafood and fruit juice processing plants as well as food producers.

Effect of calcium chloride and gelling agents on the physicochemical and sensory characteristics of sugar-free banana preserves.

Banana preserve is produced by mixing the puree of the fruit with sucrose and organic acids. However, concerns about body esthetics or health reasons have encouraged the search for low-calorie products. Therefore, the objective of this study was to evaluate the effect of calcium chloride (CaCl2), carrageenan gum, and low methoxyl pectin (LM-pectin) on the physicochemical and sensory characteristics of sugar-free banana preserves. By using a central composite rotational design (CCRD) of 2³ + 6 axial points + 4 central points, we obtained 18 formulations that were further tested. Lower CaCl2 concentrations (0.54% to 0.61%) resulted in preserves with lower pH and more vivid color. The increased concentration of LM-pectin (1.40% to 1.64%) resulted in formulations with a yellowish-red hue and with lower moisture, thus, reducing the flavor and purchase intention of the product. Higher concentrations of carrageenan gum (1.04% to 1.15%) decreased the perception of banana preserve aroma. Therefore, concentrations of CaCl2 ranging from 0.54% to 0.61%, carrageenan gum ranging from 0.74% to 0.89% and LM-pectin ranging from 1.40% to 1.64% resulted in sugar-free banana preserves with ideal sweetness and consistency and were, therefore, more acceptable.

Effect of hydrocolloid concentration in low-calorie orange jellies on preservation of bioactive compounds and antioxidant capacity.

The purpose of this paper was to avaliate of the concentration of hydrocolloids (low methoxyl pectin [LMP], guar gum [GG], and carrageenan gum [CG]) in low-calorie orange jellies in order to maximize the amount of bioactive compounds and antioxidant capacity, and to study the influence on degradation these compounds. A mixture design with seven tests was used to analyze the total phenolic compounds, ascorbic acid (vitamin C) and antioxidant capacity (ABTS, DPPH and β-carotene/linoleic acid methods). The results were analyzed by response surface methodology and the Scott-Knott mean test at a significance level of 5% (p ≤ 0.05). In general, the regions containing 0.5% GG and 0.5% GC had higher levels of the variables under study, and this combination preserved the bioactive compounds and antioxidant activity of jellies in relation to that of orange juice.

Quality control, preparation process optimizing and anti-inflammatory effects of Premna Puberula Pamp. Pectin

BackgroundPremna Puberula Pamp. Pectin (PP) was a Wudang functional food in China. It has the effect of dispelling fire, clearing heat and detoxification in folk medicine. However, little studies have been reported for their preparation, quality control, effects and toxicity. MethodsThe P. Puberula leaves were collected from different pharms and seasons. The compounds in PP were identified using UPLC-Q-TOF-MS/MS. UV-VIS spectrophotometry with phenol-sulfuric acid and sodium nitrite aluminum nitrate were conducted for analyzing the water-soluble sugars and total flavonoids, respectively. L9(34) orthogonal experimental method was used to optimize the preparation process of PP. For the pharmacological effects of PP, the swelling right hind paw of ICR mice was modeled using subcutaneous injection of carrageenan gum solution, and the local tissue inflammatory reactions of the model mice were investigated using vernier calipers and HE staining. The serum inflammatory factor expression was detected using ELISA. The acute toxicity experiments were carried out for safety assessment of PP in ICR mice. ResultsFifty-three compounds were initially identified in PP among which flavonoids were dominant (19 out of 53). The average values of water-soluble sugar content and total flavonoid content of PP were 13.366 and 4.970 mg/g, respectively. The best preparation process of PP was powder-liquid ratio 1: 20, temperature 90 °C, and stirring time 3 min. Data showed that PP reduced paw edema and decrease the serum level of IL-6, TNF-α and IL-1β in the model mice. There was no toxic effect of PP on mice at a total dose of 6000 mg/kg/24h. ConclusionIn summary, by optimizing the preparation process, PP with stable quality can be obtained. PP has anti-inflammatory effects without toxicity.

Interactions of casein and carrageenan with whey during pasteurization and their effects on protein deposition

Despite significant research to date to understand dairy fouling, most efforts have focused on milk ingredients, especially whey protein. In contrast, little is known about the effects of other milk proteins like casein and non-milk ingredients such as carrageenan gum. Therefore, the fouling mechanisms of complex dairy products are still elusive. In this study, different model dairy solutions were prepared with whey protein isolate (WPI; 2 wt%), casein (0.5 wt%) and κ-carrageenan (0.03 wt%), and their fouling behaviors during high-temperature-short-time pasteurization (~73 ºC) were characterized under well-controlled flow. The addition of casein into WPI solution significantly increased its fouling tendency because casein reduced the thermal stability of whey, but the deposits formed were more porous with apparent fractures. As evidenced by fluorescence and Raman spectroscopy analyses on the changes in protein structures and increased exposure of tryptophan residues, the presence of casein was confirmed to facilitate the denaturation of β-lactoglobulin. Adding κ-carrageenan increased the fouling of WPI solution with formation of more compact deposit. This work sheds light on the interactions of milk proteins with polysaccharides under thermal processing conditions and is expected to provide the dairy industry with knowledge of designing dairy formulation with reduced fouling tendency.

Effects of different hydrocolloids on the water migration, rheological and 3D printing characteristics of β-carotene loaded yam starch-based hydrogel

The effects of guar gum (GG), xanthan gum (XG), carrageenan gum (CG), xanthan-guar gum blend (XG-GG), chitosan (CS), gum arabic (GA) on the water migration, rheological and 3D printing properties of β-carotene loaded yam starch-based hydrogel (BCH) were investigated to expand product form of β-carotene. The results showed that CS addition promoted the migration of weakly bound water to tightly bound water in BCH. Addition of GG, CG, XG-GG, CS and GA enhanced apparent viscosity, G', G'', hardness and gumminess of BCH. CG, XG-GG, CS and GA addition improved printing stability of BCH. The printed objects added with GG and CS displayed smooth lines with fine resolution and higher formability, which showed a more uniform pore distribution and thinner gel skeleton structure. The results of XRD showed that hydrocolloids addition decreased the relative crystallinity of BCH. A combination of physicochemical parameters could be used to discriminate samples through hierarchical cluster analysis.

Enzymatic Preparation of l-Malate in a Reaction System with Product Separation and Enzyme Recycling

Reaction coupling separation systems using calcium fumarate as a substrate can break the reaction equilibrium and promote the production of l-malate. However, the low reusability and stability of fumarase limit its further application. In this study, partially purified fumarase of Thermus thermophilus (87.0 U mg−1) was immobilized within konjac-κ-carrageenan beads. An amalgamation of konjac and carrageenan gum (2%) was used to form the beads, and polyethylene polyamine (0.2%) and glutaraldehyde (0.1%) were used as the cross-linking agents. The pH and temperature profiles of free and immobilized fumarases were remarkably similar. The diffusion limit of immobilized fumarase caused a decline in the maximal velocity (Vmax), whereas the kinetic constant (Km) value increased. Optimization of the parameters for biotransformation by immobilized fumarase showed that 88.3% conversion of 200 mM calcium fumarate could be achieved at 55 °C within 8 h. The beads were stored for 30 days at 4 °C with minimal loss in activity and were reusable for up to 20 cycles with 78.1% relative activity. By recycling the reaction supernatant, a total amount of 3.98 M calcium fumarate was obtained with a conversion of 99.5%, which is the highest value ever reported.

An investigation into the shelf life and consumer acceptability of flavored cold coffee drink

In this article, it was aimed to develop a method to determine the shelf life of pistachio nut flavored cold coffee. The shelf life of flavored cold coffee was determined by the Weibull hazard analysis method. While a fixed time (i.e., 10 min) was applied for the sterilization process, different sterilization temperatures (i.e., 110, 120 and 125°C) were used. In the first stage of the study, while carrageenan gum was added as a thickener to all cold coffees, sodium bicarbonate, which is an acidic regulator, was not added. The shelf lives of products sterilized in this way were determined as 14, 28 and 18 days at 110°C, 120°C and 125°C, respectively. In the second step, both sodium bicarbonate and carrageenan gum were added to the samples and the shelf life of the product, which was sterilized at 120°C for 10 min., was calculated as 16 months and 9 days. As a result of the hedonic tests, 71% of the panelists stated that they liked pistachio flavored cold coffee. The optimum formulation of cold coffee was 1.5% (w/w) coffee, 0.2% (w/w) sodium bicarbonate, 7.5% (w/w) sugar, 5.0% (w/w) milk powder, 0.1% (w/w), chewing gum and 0.1% (w/w) pistachio flavor.

Characterization and Modeling of the Viscoelastic Behavior of Hydrocolloid-Based Films Using Classical and Fractional Rheological Models

Hydrocolloid-based films are a good alternative in the development of biodegradable films due to their properties, such as non-toxicity, functionality, and biodegradability, among others. In this work, films based on hydrocolloids (gellan gum, carrageenan, and guar gum) were formulated, evaluating their dynamic rheological behavior and creep and recovery. Maxwell’s classical and fractional rheological models were implemented to describe its viscoelastic behavior, using the Vortex Search Algorithm for the estimation of the parameters. The hydrocolloid-based films showed a viscoelastic behavior, where the behavior of the storage modulus (G′) and loss modulus (G″) indicated a greater elastic behavior (G′>G″). The Maxwell fractional model with two spring-pots showed an optimal fit of the experimental data of storage modulus (G′) and loss modulus (G″) and a creep compliance (J) (Fmin<0.1 and R2>0.98). This shows that fractional models are an excellent alternative for describing the dynamic rheological behavior and creep recovery of films. These results show the importance of estimating parameters that allow for the dynamic rheological and creep behaviors of hydrocolloid-based films for applications in the design of active films because they allow us to understand their behavior from a rheological point of view, which can contribute to the design and improvement of products such as food coatings, food packaging, or other applications containing biopolymers.

Effect of gum Arabic, xanthan and carrageenan coatings containing antimicrobial agent on postharvest quality of strawberry: Assessing the physicochemical, enzyme activity and bioactive properties

Effect of edible coatings of gum Arabic, carrageenan and xanthan gum containing lemon grass essential oil 1% w/v on postharvest quality of strawberry was studied under refrigeration for a period of 12 days. Results showed all the three coatings maintained fruit quality parameters during storage compared to control. Among all the coatings, carrageenan coated fruits showed delayed weight loss (10.1 to 8%), decay percentage (78.42 to 14.29%), retained ascorbic acid (0.15 to 0.27 g kg-1), antioxidant activity (18.17 to 25.85%), firmness (9.07 to 12.43 N), L* (32.38 to 40.42), a* (16.08 to 17.22) and b* (27.36 to 33.54). Carrageenan gum also showed lowest cellulase activity (0.03 units h−1 mg protein−1), pectin methylesterase activity (1.13 A620 min−1 mg protein−1) and β-galactosidase activity (0.51 μmol min−1 mg protein−1), while showed maximum reduction in polygalacturonase activity (0.07 units h−1 mg protein−1) at the end of storage. Carrageenan gum was found effective in retention of anthocyanins and phenolic compounds during storage. Coatings loaded with antimicrobial agent inhibited psychrophilic bacteria, yeast and mold growth. It is concluded that carrageenan gum could better retain strawberry quality up to 12 days under refrigeration.

Preparation and characterization of injectable self-antibacterial gelatin/carrageenan/bacterial cellulose hydrogel scaffolds for wound healing application

This study reports the preparation of self-crosslinked Schiff base gels using gelatin and oxidized carrageenan gum interpenetrated with bacterial cellulose (BC) as injectable drug delivery systems. The injectable gels were successfully prepared at body temperature upon blending with BC and loaded with bovine serum albumin (as the model drug) to produce scaffolds. The gel scaffolds were characterized via rheological, FTIR, SEM, XRD, TGA and mechanical compression analysis. Gelation kinetics of gels as well as swelling, in vitro degradation and drug release kinetics of gel scaffolds were examined. Results showed that the incorporation of BC to the gel system considerably improved mechanical integrity with remarkable rheological shear-thinning properties. Maximum in vitro cumulative drug release from gel scaffolds was determined as 84.01 ± 3.66% within the studied time interval of 168 h. Further analysis showed that the prepared gel scaffolds possess self-antibacterial properties with growth inhibition capacity against E. coli, S. aureus, and K. pneumonia. In vitro cell cytotoxicity was also performed by MTT assay and results depicted >80% cell viability, which indicates the gel scaffolds are cytocompatible. In conclusion, this paper presents a facile approach to fabricate all-natural crosslinked injectable self-antibacterial gels systems with prospective potential application in wound dressing and tissue regeneration.

Selection of appropriate hydrocolloid for eggless cakes containing chubak root extract using multiple criteria decision-making approach

The aim of this study was to choose the best hydrocolloid to make eggless cakes, where egg was replaced with Chubak root extract (CRE, Acanthophyllum glandulosum). The effect of xanthan gum (XG), guar gum (GG) and carrageenan gum (CG) were investigated on functional properties of batter (microstructure, consistency, density, textural properties) and cake (volume, density, texture, color and sensory attributes). The best hydrocolloid was selected using TOPSIS (Technique for Order Performance by Similarity to Ideal Solution), which is one of the best multiple criteria decision-making (MCDM) approaches. The results revealed that replacement of egg by CRE reduced the consistency and gas cells of batter, cake volume, textural properties and sensory scores and increased batter and cake density, presenting low quality of the eggless cake. Incorporation of hydrocolloids improved the quality of the final product by increasing consistency and gas cells of batter and volume, texture and sensory parameters of cake. The eggless cakes containing guar gum showed the best quality compared with other hydrocolloid-containing eggless cakes based on TOPSIS method.

Development of <i>petit suisse</i> Cheese with Native Fruits: Blackberry (<i>Morus nigra L</i> cv. Tupy) and Guabiroba (<i>Campomanesia xanthocarpa </i>O. Berg)

The use of native fruits is relevant for the development of innovative and healthy products. This work evaluated the production of <i>petit suisse</i> cheese with addition of blackberry (Morus nigra L cv. Tupy) (15 and 25%) and guabiroba (<i>Campomanesia xanthocarpa</i> O. Berg) pulps (10 and 20%), varying the concentration of guar (0.15, 0.30 and 0.45), xanthan (0.10, 0.20 and 0.30%) and carrageenan (0.00 and 0.05) gums. The <i>petit suisse</i> cheeses with fruit pulps were subjected to sensory evaluation, showing no significant difference (p> 0.05) in the odor, flavor, taste and global acceptability between the formulations and high level of acceptability (> 76%). Two formulations, with 25% blackberry pulp (guar, xanthan and carrageenan gums) and 20% guabiroba pulp (guar and xanthan gums), were chosen considering their physicochemical characterization, sensory and principal components analysis. Both samples showed distinct physicochemical characteristics (p <0.05) differing from each other. The color of the pulps influenced the color of the final product, as well as the other physicochemical parameters. The developed products presented a higher energy content when compared with commercial similar products and presented microbiological stability for 33 days (<i>petit suisse</i> with blackberry pulp) and 28 days (<i>petit suisse</i> with guabiroba pulp), when stored at 10°C.

Improving thawed quality of hot‐pot vegetable balls by a freeze–thaw stability control by adding hydrocolloids

AbstractThe aim of this study was to investigate the effects of addition of three different hydrocolloids (guar gum [GG], arabic gum [AG], and carrageenan gum) with the addition amounts of 0.25–1.00% on frozen vegetable balls quality. The qualities of vegetable balls after 0–5 freeze–thaw cycles (FTC) were evaluated in terms of the dehydration rate, thermal property, textural properties, gel strength, and water mobility and distribution. The results showed that the melting property of ice and cross‐linked structure of frozen vegetable balls can be ameliorated and the drip loss or dehydration can be slowed down by the addition hydrocolloids, thus improving the freeze–thaw stability. With an increasing number of FTC, loose structure was formed which resulted in to the poor quality of boiled product. The best cooking quality in terms of textural properties (springiness, hardness, and gel strength values), dehydration, and melting enthalpy change after 5 FTC was in the order of balls added with 0.50% GG, 0.75% AG, and 0.50% carrageenan. In conclusion, the overall results showed that the addition of hydrocolloids can improve the freeze–thaw stability and cooking characteristics of vegetable balls.Practical applicationsAppropriate addition of hydrocolloids could reduce the negative influence of freeze–thaw cycles on vegetable balls quality by improving physical stability, increasing the content of bound water, and maintaining the dense texture of the product. By an in‐depth study of hydrocolloids in food preparation technology, different types hydrocolloids can be used for the improvement of freeze–thaw stability vegetable products, which has potential for a wide application and development prospects.

Desenvolvimento e caracterização de doce cremoso de bagaço de uva vinificada

O objetivo deste estudo foi desenvolver e caracterizar doce cremoso a partir do bagaço de uvas Vitis vinifera vinificadas. O bagaço foi selecionado e caracterizado por análises físico-químicas, microbiológicas e de compostos bioativos. Após processamento, foram formulados dois doces cremosos, um com pectina industrial (Pectina) e outro com gomas ágar-ágar e carragena (Gomas). Os doces foram caracterizados por análises físico-químicas, microbiológicas, de compostos bioativos, reológica e teste sensorial. A contagem de bolores e leveduras foi maior (p&lt;0,05) no bagaço (3,5x102 UFC.g-1) que nos doces (&lt;102 UFC.g-1). Os teores de umidade e acidez foram menores (p&lt;0,05) nos doces (Gomas: 34,75% e 0,48%; Pectina: 35,54% e 0,47%) que no bagaço (69,38% e 0,77%) (respectivamente). Já o teor de carboidratos e pH foram maiores (p&lt;0,05) nos doces (Gomas: 50,39% e 3,56; Pectina: 48,05% e 3,53) que no bagaço (10,73% e 3,24) (respectivamente). As formulações apresentaram comportamento pseudoplástico. Apesar de uma redução significativa (p&lt;0,05) dos valores de antocianinas do bagaço (13,1 mg.g-1) para os doces Pectina (3,61 mg.g-1) e Gomas (3,93 mg.g-1), carotenoides do bagaço (14,63 mg.g-1) para os doces Pectina (1,89 mg.g-1) e Gomas (3,60 mg.g-1), e fenóis totais do bagaço (13,32 mg.g-1) para os doces Pectina (8,77 mg.g-1) e Gomas (9,59 mg.g-1), não houve diferença na capacidade antioxidante (p&gt;0,05). Na avaliação global e no teste de preferência o doce Pectina obteve maiores resultados (89,22% e 88%) que o Gomas (78,55% e 12%) (respectivamente). Concluiu-se, portanto, que o bagaço de uvas vinificadas pode ser utilizado para produção de doces.