Compostos bioativos e características físico-químicas de polpa de araticum in natura e pasteurizada

Morais, Elaine Carvalho de; Patias, Samira Gabrielle de Oliveira; Ferreira, Nayara Suzana da Silva; Picanço, Nágela Farias Magave; Rodrigues, Erika Cristina; Nascimento, Edgar; Faria, Rozilaine Aparecida Pelegrine Gomes de

doi:10.1590/1981-6723.14216

Cited by 12 publications

(12 citation statements)

References 16 publications

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“…Braga (Figure 2A), which showed stability tendency until the 210th day of storage, and subsequently the values were increased, which occurred due to the sharp fall in acidity. Lower SS/TA values were found by Morais et al (2017) when they analyzed the fresh pulp (32,36) and the pasteurized pulp (31,49).…”

Section: Resultsmentioning

confidence: 92%

“…On the other hand, Silva et al (2015) observed that there was no change in titratable acidity levels during storage for 180 days of araticum's pulp submitted to bleaching or pasteurization process and then frozen at -5ºC or -18ºC. Morais et al (2017) evaluated the in natura and pasteurized araticum's pulp and found titratable acidity levels of 0,30g of malic acid 100 g-1 of pulp for both the in natura and the pasteurized pulp, which was lower than that was found in this work during storage.…”

Section: Resultsmentioning

confidence: 99%

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Vida útil de polpa congelada de araticum embalada ou não a vácuo

Morgado

Siqueira

Souza³

et al. 2019

DRIUFT

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The objective of this work was to evaluate the role of two types of conditioning process in quality of frozen and stored araticum’s pulp at -18ºC. The fruits were collected at pre-maturing developmental stage, packed into boxes wrapped with bubble plastic, transported to the laboratory and stored for 7 days at 22ºC and 90% RH to complete the maturation. Afterwards, they were pulped and the pulp was stored in: 1) low-density polyethylene packages (LDPE) 60 micro, hermetically packed in a sealing machine or 2) low-density polyethylene packages (LDPE) 60 micro vacuum sealed. Those units were frozen at -18ºC for 402 days and were evaluated at processing day and at 30; 90; 150; 210 and 402 days of storage, for soluble solids contents (SS), titratable acidity (TA), SS/TA, ascorbic acid, total extractable polyphenols and total antioxidant activity using the Ferric Reducing Antioxidant Power (FRAP) method. The results were submitted to an analysis of variance and the means were each other compared using Tukey test with Sisvar software. It is conclued that is not necessary the use of vacuum to package the frozen araticum’s pulp for 402 days, at -18ºC. Keywords: Annona crassiflora Mart, freezing, vacuum.

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Section: Resultsmentioning

confidence: 92%

Section: Resultsmentioning

confidence: 99%

Vida útil de polpa congelada de araticum embalada ou não a vácuo

Morgado

Siqueira

Souza³

et al. 2019

DRIUFT

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“…The fruits of the Cerrado have been highlighted due to the flavor and aroma and represent a source of good fiber and antioxidants (Morais et al, 2017) and their use in the development of new products represents an important alternative. Furthermore, it contributes to the large consumption of fruits and milk, provides an entirely new experience in terms of flavor, and promotes sustainable extractivism, thereby strengthening existing markets and intensifying the conquest of new markets.…”

Section: Introductionmentioning

confidence: 99%

Quantitative Descriptive Analysis and Acceptance Testing of Yogurt with no Added Sugar

Amaral¹,

Siqueira²,

Yoshiara³

et al. 2020

JFR

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This study aimed to evaluate the effect of sucralose added in Greek Yogurt flavored with araticum (Annona crassiflora) and mangaba (Hancornia speciosa) through sensory characterization. The Greek yogurt was prepared with skimmed milk, inoculated starter cultures, filtered and it was supplemented with the appropriate amount of sucralose, added sweetened and pasteurized fruit pulp (araticum or mangaba). The total phenolic compounds and texture were performed and sensory analyses were carried out by Quantitative descriptive analysis (QDA) and acceptance test in storage for 7 and 28 days. The QDA results showed that the main attributes were color, lightness, creaminess, presence of particles, fullness, and aroma. Eighty percent and 85% of the panelists were said they would buy the araticum Greek yogurt and the mangaba Greek yogurt after 7 days of storage, respectively. Additionally, 71% and 77% were said they would buy the araticum Greek yogurt and the mangaba Greek yogurt after storage for 28 days at 4ºC, respectively. The sensory profile and acceptance test results of the Greek yogurts developed indicated no perceptions caused by adding sucralose to the yogurt after storage for different times. The highest concentration of phenolic compounds in the araticum Greek yogurt was perceived by the panelists in aroma and flavor attributes. Changing sucrose to sucralose was not imperceptible under the storage and consumption conditions.

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“…Here, we highlight the major components with bioactive properties that have specific metabolic or physiological actions. These include the presence of important micronutrients such as vitamins C and A, as well as antioxidant activity (Morais et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

“…However, these fruits are quite perishable, and the bioactive compounds are prone to easy degradation. To avoid such losses and add value to these products, postharvest conservation methods that prolong their shelf life and maintain the high levels of bioactive compounds are necessary (Morais et al, 2017;Araújo et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Quality of Cagaita Powder by Foam Layer Drying Method and Different Foamer Agents

et al. 2020

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One of the factors that hinder the usability of Cerrado fruits is their perishable nature, requiring industrial processing to ensure prolonged shelf life. This study aims to determine the optimal foaming agent for industrial processing of this fruit, and to evaluate the physicochemical characteristics and antioxidant activity of dried cagaita powder (Eugenia dysenterica DC) in foam layers at temperatures of 40, 50, 60, and 70 ºC. The effectiveness of three foaming agents at various concentrations were tested, and suitable agents were identified based on a factorial analysis of density, expansion, and stability. The physicochemical characteristics of the powder, along with its vitamin A and C and total carotenoid content and antioxidant activity, were evaluated. Vitamin C levels and antioxidant activity decreased with increasing temperature, but were retained at levels significant enough to establish cagaita as an important source of this vitamin. Higher carotenoid and vitamin A concentrations were found in the powder prepared by drying at 60 and 70 °C. The foam layer drying process employed for processing cagaita pulp reported here proved suitable for maintaining desired physicochemical and bioactive qualities in the final powdered product.

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Compostos bioativos e características físico-químicas de polpa de araticum in natura e pasteurizada

Cited by 12 publications

References 16 publications

Vida útil de polpa congelada de araticum embalada ou não a vácuo

Vida útil de polpa congelada de araticum embalada ou não a vácuo

Quantitative Descriptive Analysis and Acceptance Testing of Yogurt with no Added Sugar

Quality of Cagaita Powder by Foam Layer Drying Method and Different Foamer Agents

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