Estabilidade sensorial de suco de maracujá pronto para beber acondicionado em latas de aço

Abstract

ResumoO estudo teve por objetivo avaliar a preservação das características sensoriais e físico-químicas de suco de maracujá pronto para beber acondicionado em latas de três peças em folha-de-flandres eletrossoldadas, com diferentes condições de envernizamento interno do corpo e costura lateral, através de teste de estocagem. O suco de maracujá foi acondicionado em latas com camada nominal interna de 2,0 g de Sn.m -2 , com três sistemas de revestimento orgânico interno e condicionado a 25 e 35 °C durante 360 dias. Ocorreu um acentuado decréscimo do conteúdo de ácido ascórbico até os 180 dias, mantendo-se estável até 360 dias em todas as condições estudadas. A avaliação de cor demonstrou o escurecimento do suco até os 120 dias e posteriormente sua descoloração, entre os 300 e 360 dias, nas duas temperaturas estudadas. A avaliação sensorial durante a estocagem demonstrou desempenho similar para todas as latas, sendo inferior apenas para a lata Pó a 35 °C. As principais alterações verificadas no produto ao longo da estocagem foram associadas às alterações intrínsecas à bebida e não à interação suco/embalagem. O estudo permitiu concluir que os três sistemas de envernizamento das latas estudadas podem ser utilizados no acondicionamento de suco de maracujá pronto para beber para uma vida-de-prateleira mínima de 12 meses. Palavras-chave: suco de maracujá; embalagens metálicas; qualidade sensorial; carotenóides; ácido ascórbico; estabilidade. AbstractThe purpose of this work was to evaluate the preservation of the sensorial and physicochemical characteristics of ready-to-drink passion fruit juice packaged in three-piece welded tinplate cans with different internal coatings of the body and side strips, based on a storage test. The product evaluated was ready-to-drink passion fruit juice packaged in cans with an internal layer of 2.0 g.m -2 of tin, with three inner organic coating systems, stored at 25 and 35 °C for 360 days. A sharp decrease in ascorbic acid content was recorded up to day 180, after which it remained constant until the end of the storage period at the two aforementioned temperatures and in all the types of cans studied. The color evaluation showed the juice browning before 120 days of storage, and subsequent discoloration between 300 and 360 days, at the two storage temperatures. The sensorial analysis during storage indicated a similar performance for all the cans, which was lower only in the case of one packaging variable. The main changes recorded during the storage period were associated with inherent modifications of the beverage itself and not to juice/packaging interaction. This study led to the conclusion that all the types of packaging under study are suitable for ready-to-drink passion fruit juice for a minimum shelf-life of 12 months.

Stabilization of guava nectar with hydrocolloids and pectinases

“…Different nectar formulations showed color values similar to the control. An increase in a* values ( Figure 2B) was also observed by Sharon et al [32] in passion fruit juice during storage. The increase in red color may have been influenced by heating, which causes loss of some components such as carotenoids, sugars, and amino acids, leading to the formation of colored products from the Maillard reaction.…”

“…When nectar was analyzed individually in relation to the storage time (Figure 2A), L* values significantly increased after 90 days of storage, with subsequent reduction. Sharon et al [32] studied passion fruit juice, and also found a significant increase in brightness values for 120 days of storage. According to the authors, Maillard reactions may occur, with non-enzymatic browning or even polymerization of phenolic compounds.…”

Physico‐chemical and sensory properties of marmalades made from mixtures of fruits and under‐exploited Andean tubers

“…Lightness ( L *) was highly significant ( P < 0.001) in all samples as observed by Saron et al . in passion fruit juice.…”

Storage of ‘umbu-cajá’ pulp powder produced by lyophilization

“…In addition, the presence of metal ions naturally present in the 'umbu-cajá' powder may have acted as catalyst of the oxidative processes (Saron et al, 2007).…”