Cinética da degradação da cor de solução hidrossolúvel comercial de urucum, submetida a tratamentos térmicos

Ferreira, Vera Lúcia Pupo; Neto, R.O. Teixeira; Moura, Sílvia Cristina Sobottka Rolim de; Silva, Marcelo Souza

doi:10.1590/s0101-20611999000100010

Cited by 18 publications

(7 citation statements)

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“…That is, color change was less accelerated with increased temperature. Similar results were obtained by Ferreira et al (1999), for color degradation in water soluble annatto solution (23.9 kcal.mol -1 ), and Grizotto et al (2006), for the overall quality of fruit made from papaya (19.89 kcal.mol -1 ). Moura et al (2001) found values for activation energy of 8.0 kcal.mol q10 -1 and of 1.55 for instrumental color of strawberry pulp.…”

Section: Quantitative Descriptive Analysissupporting

confidence: 80%

Sensory stability of whole mango juice: influence of temperature and storage time

et al. 2012

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This study investigated the degradation kinetics of the sensory attributes of commercial whole mango (cv. Ubá) juice and evaluated its sensory acceptability during storage. Samples of the product were stored in a BOD incubator at 25, 35, and 45 ºC under 24 hours light (650 lux) for 120 days. Sensory analyses (Quantitative Descriptive Analysis - QDA) were conducted with trained panel and consumers. The correlations between sensory and physicochemical characteristics (instrumental color and vitamin C content) were also assessed. Flavor, aroma, and color vary with temperature and time of storage. Aroma and flavor were most affected by temperature with values of Q10 and Ea equal to 4.16 and 25.31 kcal.mol-1; and 3.61 and 22.80 kcal.mol-1, respectively. The sensory changes observed by the trained panel are related to the degradation of vitamin C and changes in the color coordinates (L* and ΔE*) of mango juice. However, consumers were unable to detect changes in the overall quality of the juices. It was observed that the QDA can be a useful tool to assess shelf-life.

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Section: Quantitative Descriptive Analysissupporting

confidence: 80%

Sensory stability of whole mango juice: influence of temperature and storage time

et al. 2012

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“…Ferreira, Neto, de Moura, and Silva (), when evaluating the kinetics of degradation of norbixin extracts, observed the formation of degradation compounds with yellow coloration when submitted to thermal processes during long periods. In this way, degradation compounds may have been formed during the drying process of the films.…”

Section: Resultsmentioning

confidence: 99%

Biodegradable sodium alginate films incorporated with norbixin salts

Farias

Coutinho

Assis

et al. 2020

J Food Process Engineering

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Plastic packaging derived from petroleum may have a negative impact on the environment when it is not properly recycled. Some studies present the use of biodegradable packages developed from natural polymers as a sustainable alternative; thus, the present work aimed to develop biodegradable sodium alginate films with antioxidant properties by the incorporation of carotenoid norbixin. Norbixin salts at the concentration of 0.01-0.05% were added to the sodium alginate films complexed with calcium ions. Carotenoid incorporation did not significantly impacted with the moisture content and the swelling capacity of the films. The thickness, water activity, and solubility were higher in the films with 0.05% addition of norbixin salts. The presence of the carotenoid improved the thermal stability of the films, as well as the water vapor barrier properties and lower ultraviolet-visible light transmission. However, the incorporation of 0.03% norbixin salts showed the best result for the analysis of antioxidant activity, with lower formation of oxidation products during sunflower oil storage and potential application for high fat foods. Practical ApplicationsResearchers aim to replace synthetic packaging by eco-friendly packaging. The use of alternative materials such as polysaccharides, proteins, and lipids has been studied for the production of packaging susceptible to degradation under environmental conditions. Thus, the present work developed sodium alginate films complexed with calcium and incorporated with norbixin salts able to decrease sunflower oil oxidation.

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“…Exposure to light increased the loss of norbixin similar to that has been previously reported (Ferreira et al ., ; Rao et al ., ; Parvin et al ., ). Gallardo‐Cabrera & Rojas‐Barahona () saw no effect of light, but this is probably due to limitations in their experimental setup where the norbixin loss is only measured at one timepoint.…”

Section: Discussionmentioning

confidence: 99%

“…A few previous publications have investigated the stability of norbixin in aqueous solution. These studies focus on the effect of temperature and light, where both increased temperature and light affect the stability of norbixin in aqueous solutions (Ferreira et al ., ; Petersen et al ., ), in orange juice (Rao et al ., ) and in yoghurt (Parvin et al ., ).…”

Section: Introductionmentioning

confidence: 99%

Effect of light, pH, metal ions and antioxidants on the colour stability of norbixin in aqueous solution

Møller

Jahangiri

Madsen

et al. 2018

Int J of Food Sci Tech

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Norbixin, a carotenoid extracted from the seeds of the annatto (Bixa orellana) plant, can be used in aqueous food applications, where other carotenoids are too hydrophobic to solubilise in a water environment. The aim of this work was to investigate the effect of pH, antioxidants and transition metal ions with and without hydrogen peroxide (H 2 O 2 ) on the stability of norbixin in aqueous solutions as well as determining the interaction between these factors and light. The stability of norbixin in buffered aqueous solution stored in light or in the dark was evaluated using absorbance spectrophotometry. Light, reduced pH and metal ions both with and without H 2 O 2 increased the bleaching of norbixin, whereas chelators and the natural antioxidants, ascorbic acid and tocopherol, reduced the bleaching of norbixin. Light significantly increased the loss of norbixin alone and in combination with the other factors. Stability of aqueous norbixin A. H. Møller et al. Stability of aqueous norbixin A. H. Møller et al.

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Cinética da degradação da cor de solução hidrossolúvel comercial de urucum, submetida a tratamentos térmicos

Cited by 18 publications

References 0 publications

Sensory stability of whole mango juice: influence of temperature and storage time

Sensory stability of whole mango juice: influence of temperature and storage time

Biodegradable sodium alginate films incorporated with norbixin salts

Effect of light, pH, metal ions and antioxidants on the colour stability of norbixin in aqueous solution

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