Estudo experimental do limão Tahiti (Citrus latifólia Tanaka): composição físico-química e de minerais da polpa in natura e do resíduo albedo

Abstract

<p>The present work aimed to evaluate the physical-chemical and mineral parameters of the in natura pulp and the albedo residue of the Tahiti lemon. The pulp was extracted on a stainless steel horizontal removing device and refined in a sieve with a mesh size less than 1.0 mm. The albedo residue was separated and manually dried in a kiln with forced air circulation at a temperature of 55 ± 2°C until constant mass. The physico-chemical analyzes for the pulp in natura were: total solids (TS), soluble solids (°Brix), titratable acidity (TA), pH, vitamin C, total and reducing sugars, moisture, ashes and water activity. For the dry albedo, moisture, pH, ashes, water activity, protein, reducing sugars (RS) and pectin were evaluated. The mineral constituents consisted on the evaluation of the centesimal composition of calcium (Ca), potassium (K), phosphorus (P), manganese (Mn), iron (Fe), zinc (Zn) and copper (Cu) for the in natura pulp and dry albedo residue of Tahiti lemon. Regarding the physical-chemical and mineral quality parameters, results were satisfactory. Therefore, the study of Tahiti lemon provided essential information on the availability of nutrients, so as to provide the consumer with new products derived from the Tahiti lemon and also to add economic value to the fruit.</p>

Development, characterization, and shelf-life of lactose-free artisan ice cream produced with different bases

“…On the other hand, the mean Brix values did not significantly change during storage (Table 5). Marroquim et al (2019) have reported a TSS level between 2.00° and 4.10° Brix in fruit-pulp beverages and between 1.85 and 5.50° Brix in fresh-fruit beverages, indicating that fresh fruits contain 5.5° Brix from kale leaves (Mucke;Massarolo;Mucke, 2012), 8.16° Brix for Tahiti lime (Brito et al, 2017), and 11.62-13.30°…”

Albedo flour of Tahiti lime (Citrus latifolia Tanaka) as a strategy to control bone fragility in ovariectomized rats

“…Tahiti limes used to perform the procedures were purchased at the local market and the production of the albedo flour was based in experiments performed by Brito et al [12]. First, the limes were washed in running water with neutral detergent to remove dirt from the surface, for at least 10 min, and immediately rinsed, sanitized by immersion for 10 min in chlorinated water (2.5% active chlorine) [15], manually peeled and separated in fractions (flavedo, albedo and bagasse).…”

“…Most of the lime production is driven to domestic and foreign markets for fresh consumption. Due to cultural issues, the consumption of this fruit in the Brazil is restricted as an ingredient, and its constituents are not fully used [12].…”

“…The use of lemon pulp (Citrus limon L.) is the main target of food industry, mostly for juice production, which leads to a great waste [11]. The largest portion of the discarded material is the peel of the fruit, composed of two distinct parts: the "flavedo" or epicarp and the "albedo" or mesocarp, easily separable from the pulp, and that corresponds to the edible fraction of the fruit [12]. The albedo is a constituent part of the peel, and studies have been showing its relevant amounts of calcium [13].…”