Caracterización fisicoquímica de frutas de la zona del Sinú para su agroindustrialización

Villalba, Mirna; Yepes, Inés M.; Paternina, Guillermo Segundo Arrázola

doi:10.21897/rta.v11i1.636

Cited by 5 publications

(5 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The values of C. Melo pulp's titratable acidity was 0.0938% citric acid, which is similar to the results found in studies of [26] where they obtained a titratable acidity of 0.09% citric acid. It is important to note that sensory acidity is not directly related to a finished product's pH.…”

Section: A Physicochemical Compositionsupporting

confidence: 87%

“…This is due to the reliable content ratio with acidity, which was very close in both studies. This index is closely related to harvest time and environmental changes; However, this variable is susceptible to changes in the industry when acidity and ° Brix corrections are made, through any process that increases or decreases the concentration of the acids or the total solids of the product [26].…”

Section: A Physicochemical Compositionmentioning

confidence: 99%

See 1 more Smart Citation

Physicochemical and Rheological Characterization of Melon Pulp (Cucumis melo) Cultivated in the North of Bolívar Department, Colombia

Marsiglia¹,

Lastra-Ripoll²,

Mieles-Gómez³

et al. 2021

Int. J. Adv. Sci. Eng. Inf. Technol.

View full text Add to dashboard Cite

Melon (Cucumis melo) is a fruit of great national importance. However, it is not exploited in our region due to producers' insufficient negotiating capacity and the lack of infrastructure and technical training, which causes losses of these products, especially at harvest time. Therefore, it is necessary to study its physicochemical and rheological properties to optimize the different processing methods. The main objective of this research is the study of the physicochemical and rheological properties of fresh melon pulp (Cucumis melo) from the northern area of the Bolívar department, Colombia, as a contribution to science and agro-industry, for which the physicochemical characterization was performed following AOAC methods, and the rheological characterization was performed by flow tests at steady state in a temperature range of 10-60°C. The pulp rheological properties evaluation were analyzed according to the temperature variation. The tests were conducted using a Modular System Rheometer Haake Mars Advanced 60. The pulp yield was 83.74% of the whole fruit; physicochemical parameters were similar to those studied previously by other authors. The melon pulp had a non-Newtonian pseudoplastic behavior (shear thinning) in all cases with reduction of temperature, the relation between the viscosity and the deformation rate adjusted the Carreau-Yasuda model (R2> 0, 97264). These results provide information on the melon pulp rheological behavior and may have potential application in the agro-industrial sector for the design of processes to manufacture products from this raw material.

show abstract

Section: A Physicochemical Compositionsupporting

confidence: 87%

Section: A Physicochemical Compositionmentioning

confidence: 99%

Physicochemical and Rheological Characterization of Melon Pulp (Cucumis melo) Cultivated in the North of Bolívar Department, Colombia

Marsiglia¹,

Lastra-Ripoll²,

Mieles-Gómez³

et al. 2021

Int. J. Adv. Sci. Eng. Inf. Technol.

View full text Add to dashboard Cite

show abstract

“…The obtained value for soluble solids confirms that sapote possesses high contents of soluble solids. Villalva et al (2006) and Simanca et al (2002) report similar values, even though those values were slightly above the current work due to the different ripening stages of the fruits used in the study or the season in which they were collected.…”

Section: Resultssupporting

confidence: 46%

“…The sapote pulp is sweet, soft and smooth scent with characteristic flavor (Azurdia, 2005). With a 32.88% of carbohydrates (Simanca et al, 2002), the highest percentage of soluble solids (24.6°Brix) among the fruits grown in the department of Cordoba (Colombia) and a pulp yield of 44.82% (w/w), sapote stands as one of the most promising species to be industrialized (Villalva et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

Effect of Maltodextrin and Gum Arabic Concentration on the Rheological Behavior of Sapote (<em>Calocarpum sapota</em> Merr) Pulp

Mendoza-Palencia¹,

Pérez-Sierra²,

Gallo³

et al. 2018

AJFST

View full text Add to dashboard Cite

The aim of this research was to measure the effect of maltodextrin and gum Arabic on the rheological behavior of the sapote pulp. The rheological behavior of fruit pulp is modified with the addition of encapsulants which in turn influences the energetic performance of spray drying. In such processes, both maltodextrin and gum arabic are used as encapsulants of fruit pulp and acting as sugars protectors and thus reducing caramelization reactions. The experiment was conducted under a completely randomized design with 2×4 factorial arrangements (Factors: encapsulants and concentration). A Rheometer (AR 1500ex) was used for conducting the flow trials on continuous ramp on the pulp with encapsulants concentrations of 15, 20, 25 and 30% (w/w). Ostwald de Waele's model was adjusted to apparent viscosity data with determination coefficients greater than 0.994, apart from that, the consistency index (k) and the flow behavior index (n) showed significant differences (p≤0.05) between encapsulants and concentrations used. Those n values lower than one characterize the encapsulated pulp as pseudoplastic flow and the presence of hysteresis among the ascending and descending curves indicate that this is time-dependent fluid with thixotropic nature. The apparent viscosity of the pulp increased with the rise in the encapsulants concentration for the same shear rate, being the gum arabic the one with the greater values. Results will contribute to the improvement of the pump systems design of spray dryers.

show abstract

“…Jiménez-Zurita et al [40] performed a characterization of soursop fruits in Tepic, Nayarit, at 26°C, obtaining a pH of 3.6 in consumption maturity. Villalba et al [41] carried out an investigation with soursop fruits from Colombia at consumption maturity, reporting pH values of 3.04. ese results indicate that the fruits of that region of Colombia are more acidic than those analyzed in this investigation.…”

Section: Resultsmentioning

confidence: 99%

Edible Coating Based on Roselle (Hibiscus sabdariffaL.) Mucilage Applied to Soursop Fruits in Postharvest Storage

Santos-Santos¹,

Balois-Morales

Jiménez-Zurita

et al. 2020

Journal of Food Quality

View full text Add to dashboard Cite

The soursop fruit (Annona muricata L.) is a crop of significant economic value for Nayarit, which is characterized by having a bittersweet taste, making it attractive to the consumer. However, the soursop has rapid maturation which causes a short shelf life. Several postharvest management techniques have been applied to reduce its metabolic processes, such as refrigeration, use of 1-methylcyclopropene (1-MCP), and controlled and modified atmospheres. In recent years, polysaccharide-based coatings have been applied to fruits. Therefore, the objective of this investigation was to evaluate the physicochemical and biochemical changes, as well as the antioxidant activity of soursop fruits with a mucilage-based coating (2%), stored at 22°C and 15°C with a 90% RH. Weight loss, firmness, color, soluble solids, acidity, pH, phenols, flavonoids, vitamin C, and antioxidant activity were evaluated. The results obtained in the coated fruits stored at 15°C showed lower weight loss (6.4%), lower firmness (29.7 N), higher TSS concentration (10.4°Bx), and lower acidity (0.38%) compared with the uncoated fruits. The total phenolic content decreased in coated fruits stored at 22°C (54.3 mg EGA/100 g FW). The highest antioxidant activity (DPPH method) was recorded in fruits coated and stored at 15°C with an average value of 257.9 mg EAA/100 g FW. Moreover, a high concentration of vitamin C was observed in fruits coated and stored at 15°C and 22°C (20.5 and 17.5 mg EAA/100 g FW), concluding that the coating based on roselle mucilage (2%) in combination with a temperature of 15°C prevents weight loss, decreases titratable acidity, and increases the content of phenols and vitamin C. Furthermore, an increase in the shelf life up to eight days and in the antioxidant activity at the maturity of consumption was observed in the fruits coated with 2% roselle mucilage stored at 15°C.

show abstract

Caracterización fisicoquímica de frutas de la zona del Sinú para su agroindustrialización

Cited by 5 publications

References 0 publications

Physicochemical and Rheological Characterization of Melon Pulp (Cucumis melo) Cultivated in the North of Bolívar Department, Colombia

Physicochemical and Rheological Characterization of Melon Pulp (Cucumis melo) Cultivated in the North of Bolívar Department, Colombia

Effect of Maltodextrin and Gum Arabic Concentration on the Rheological Behavior of Sapote (<em>Calocarpum sapota</em> Merr) Pulp

Edible Coating Based on Roselle (Hibiscus sabdariffaL.) Mucilage Applied to Soursop Fruits in Postharvest Storage

Contact Info

Product

Resources

About