Jaboticaba peel for jelly preparation: an alternative technology

Pinto, Nísia Andrade Villela Dessimoni; Moreira, Walkiria Alves; Cardoso, Leandro de Morais; Pantoja, Lílian de Araújo

doi:10.1590/s0101-20612011000400006

Cited by 26 publications

(14 citation statements)

References 14 publications

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“…Jabuticaba according to Wu et al (2013) and Pereira et al (2016), are among the fruits with the highest phenolic and vitamin C content, even being higher than the consecrated red fruits. Dessimoni-Pinto et al (2011) found that jabuticaba results in a jelly with high phenolic content. Pitanga is a fruit that has stood out in particular, due to its high vitamin C content (Lima et al, 2002;Freitas et al, 2016), being even higher than in orange.…”

Section: Nutritional Characteristics Of Mixed Brazilian Native Fruit mentioning

confidence: 99%

Optimization of native Brazilian fruit jelly through desirability-based mixture design

et al. 2019

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Faced with the need to enhance the availability and add even more value to Brazilian native fruits, combined with the demand and the great importance of developing mixed fruit products, the objective of this work was to evaluate the processing potential of jabuticaba, pitanga and cambuci in the preparation of jellies, based on sensory and nutritional characteristics, through desirability-based mixture design. Given the high sensory and nutritional quality of the jellies obtained through this study we found that the development of mixed jelly containing the Brazilian Native fruits jabuticaba, pitanga and cambuci is perfectly feasible and of great interest. According to the sensory and nutritional characteristics the fruit mixed jelly should contain: 40-100% jabuticaba, 0-30% cambuci and 0-20% pitanga.

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Section: Nutritional Characteristics Of Mixed Brazilian Native Fruit mentioning

confidence: 99%

Optimization of native Brazilian fruit jelly through desirability-based mixture design

et al. 2019

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“…Dessimoni-Pinto et al (2011) found lower amounts of fibre in the skin and pulp of jaboticaba, being 8% and 1.1%, respectively. Lenquiste et al (2012) quantified values of 20% for insoluble fibre and 5% for soluble fibre in lyophilised jaboticaba skin, a value close to that found in the present study.…”

Section: Resultsmentioning

confidence: 81%

Extraction and characterization of pectic substances in Myrciaria cauliflora (Jaboticaba sabará) fruit

Moreno

Nascimento

Zielinski

et al. 2016

RSS

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SummaryThe jaboticaba is a fruit that is native to Brazil, which has antioxidant activity and is known to have levels of bioactive compounds. This fruit is a berry with a lilac-coloured husk and white flesh; sweet and acid, which justifies its high levels of fresh consumption. The aim of this study was to contribute to the study of a new raw material in small agribusinesses. Jaboticaba-Sabará variety-was fractionated into three parts for pectin analysis: the skin, pulp and juice. The pectic substances of the jaboticaba were analysed. The degree of methoxylation was determined by titration and infrared spectroscopy (FTIR). Pectin extracted from the skin had a higher degree of esterification. The macromolecular composition, determined by high pressure steric exclusion chromatography (HPSEC), discriminated the pectins of high molar mass (skin) and low molecular weight (juice and pulp). The pectin from all the fractions presented homogalacturonan segments with a high degree of esterification, and ramnogalacturan side chains composed of galactose and arabinose. The jaboticaba pectins presented a high content of arabinose in the skin, whilst galactose was only found in traces in the juice, showing different proportions of monosaccharides, similar to commercial samples of apple pectin.

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“…(), which is 20–25 g. Although this amount of fibre is substantial, the yogurt added with FJS cannot be considered rich in fibre because according to Dessimoni‐Pinto et al . (), to be rich in fibre, a liquid product must provide 1.5 g of fibre for every 100 mL.…”

Section: Resultsmentioning

confidence: 97%

Flour and anthocyanin extracts of jaboticaba skins used as a natural dye in yogurt

Alves

Corrêa

Pinheiro

et al. 2013

Int J of Food Sci Tech

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Summary This study used the flour and anthocyanin extracts from jaboticaba skins as a dye in yogurt. Jaboticaba skins were lyophilised and ground. Yogurt that was made in the conventional fashion was treated with the addition of flour from jaboticaba skins in the concentrations of 0.1%, 0.5%, 1.0%, 1.5% and 2.0% or with the anthocyanin extract in the concentrations of 0.5%, 1.0%, 1.5%, 2.0% and 2.5%, with and without tannic acid; the yogurt samples were stored for 45 days. In general, the results of the acceptance test of the yogurt samples ranged between like slightly and like moderately. The highest scores received by the anthocyanin extract (like slightly) were obtained for the concentrations of 0.5–1.5%. The colour retention for all yogurt samples was above 70%. The average half‐life was greater than 2500 h, considered high. We conclude that the use of jaboticaba skins as additives to yogurt can be an alternative to add value to jaboticaba.

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Jaboticaba peel for jelly preparation: an alternative technology

Cited by 26 publications

References 14 publications

Optimization of native Brazilian fruit jelly through desirability-based mixture design

Optimization of native Brazilian fruit jelly through desirability-based mixture design

Extraction and characterization of pectic substances in Myrciaria cauliflora (Jaboticaba sabará) fruit

Flour and anthocyanin extracts of jaboticaba skins used as a natural dye in yogurt

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