Liofilização e caracterização físico-química de blend composto por kiwi e maracujá

Ribeiro, Victor Herbert de Alcântara; Barros, Sâmela Leal; Santos, Newton Carlos; Silva, Virgínia Mirtes de Alcântara; Melo, Mylena Olga Pessoa; Nascimento, Amanda Priscila Silva

doi:10.18378/cvads.v9i7.6834

Cited by 4 publications

(4 citation statements)

References 12 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Gomes et al (2019) worked with blends composed of pineapple, carrots and cabbage sweetened with honey, the authors observed levels of total soluble solids ranging from 11.23 to 13.53 °Brix. Ribeiro et al (2019) analyzed kiwi blends with passion fruit and obtained levels of total soluble solids 12.0 and 55.66 °Brix for fresh and freeze dried, respectively.…”

Section: Resultsmentioning

confidence: 99%

Elaboration of Blends of Pitaya Pulps With Acerola

Moraes¹,

Figueirêdo²,

Queiroz³

et al. 2021

JAS

View full text Add to dashboard Cite

Pitaya and acerola are fruits rich in nutrients and can be used in blends formulation in order to improve the sensory characteristics of both pulps in isolation and complement each other in terms of nutritional aspects. Thus, the aim of this research was to develop different blends of pitaya pulp with acerola and choose the best formulation based on physical-chemical and colorimetric characteristics. Three blends formulations were prepared: F1-90% pitaya and 10% acerola; F2-70% pitaya and 30% acerola; and F3-50% pitaya and 50% acerola. The formulations were evaluated for physical-chemical parameters of water activity, water content, ash, total soluble solids (SST), pH, total titratable acidity (ATT), SST/ATT ratio, ascorbic acid, proteins, lipids, sugars totals, reducers and non-reducers and colorimetric analysis. The obtained data were subjected to variance analysis (ANOVA) and to comparison between means by the Tukey test at 5% probability. The formulation F1 stood out when compared to the others. The parameters pH, soluble solids, ratio SS/ATT, ash, water content, water activity, proteins, sugars, luminosity and hue angle were the ones that gave the formulation F1 the best results. However, it is noteworthy that the formulation F3 presented a greater amount of ascorbic acid and higher values of a, b and chroma in the colorimetric analysis. The use of these fruits allows to obtain an innovative product with excellent nutritional and functional characteristics. The blend is a viable alternative for the use of perishable and seasonal fruits, adding greater economic value to the very promising product to the market.

show abstract

Section: Resultsmentioning

confidence: 99%

Elaboration of Blends of Pitaya Pulps With Acerola

Moraes¹,

Figueirêdo²,

Queiroz³

et al. 2021

JAS

View full text Add to dashboard Cite

show abstract

“…O processo de secagem promoveu um aumento nos teores de açúcares redutores de 4,04% glicose para 23,92% glicose e não redutores de 1,61% sacarose para 5,32% sacarose esse aumento pode estar relaciona devido ao uso dos agentes espumantes. Barros et al (2019) obtiveram para polpa de abacaxi teores de 4,83% de glicose para açúcares redutores e 2,67% de sacarose para açúcares não redutores.…”

Section: Líquidounclassified

Caracterização físico-química de suco misto em pó obtido pelo método de secagem em camada de espuma

Vilar

Oliveira

Júnior

et al. 2020

RSD

Self Cite

View full text Add to dashboard Cite

Diante da busca do consumidor por produtos com elevado valor nutricional e com praticidade no consumo, o presente estudo teve como objetivo desenvolver um suco misto de frutas e hortaliças (líquido e em pó). O método utilizado foi o de secagem em camada de espuma. Para a formação da espuma, foram adicionados ao suco misto goma arábica e emulsificante, posteriormente a mistura foi agitada em batedeira e conduzida ao secador de bandejas com circulação de ar e temperatura de 60 °C. O suco líquido e seu respectivo pó foram analisados com relação ao teor de água, sólidos solúveis totais, pH, acidez total titulável, açúcares redutores e açúcares não redutores, teor de ácido ascórbico cor (L*, a* e b*), cinzas, cloretos e fibras. Obteve-se um suco em pó com boas características físico-químicas, porém é salutar que estudos complementares sejam realizados, pois observou-se reduções na coloração verde e teor de vitamina C após secagem do suco em camada de espuma.

show abstract

“…Koroishi (2005) validated this information regarding the use of the orange juice process. The same for Ribeiro et al (2019), studying the lyophilization and physical-chemical characterization of a blend composed of kiwi (Actinidia deliciosa) and passion (Passiflora edulis) fruits.…”

Section: Lbfpe and Olbfpe Samplesmentioning

confidence: 99%

Antibacterial, total phenols, antioxidant, and fatty acids of the lyophilized body fat of Podocnemis expansa (Schweigger, 1812) from farm in Acre State, Brazil

Da¹,

De²,

Ferraz³

et al. 2020

J. Med. Plants Res.

View full text Add to dashboard Cite

Podocnemis expansa (Podocnemididae) is a chelonian of suborder Pleurodira and is popularly known as Amazon turtle. The animal's body fat was removed from the farm in Xapuri city in Acre State, Brazil. The fat was lyophilized and the oil was extracted by the Soxhlet method using hexane, as a solvent. The fatty acids majority, identified and quantified by gas chromatography-flame ionization detector, were: Arachidonic (25.2%), oleic (ω9, 17.6%), palmitic (ω7, 13.5%), stearic (11.9%) and linoleic (ω6, 9.5%). These, are essential for human health and can be helpful in the treatment of cardiovascular diseases, arthritis, psoriasis, improving symptoms of depression, Alzheimer's disease, among others therapies and pathologies. The total phenolic compounds (377.52%) and the antioxidant activity (88.64%) determined in this investigation indicate its high potential in preventing lower risks of cardiovascular and other chronic diseases. Therefore, the results demonstrate the pharmacological, therapeutic and nutraceutical potential of the main chemical constituents of these substances for prospecting and developing biologically active and functional molecules to expand scientific investigations and the commercial chemical industry.

show abstract

Liofilização e caracterização físico-química de blend composto por kiwi e maracujá

Cited by 4 publications

References 12 publications

Elaboration of Blends of Pitaya Pulps With Acerola

Elaboration of Blends of Pitaya Pulps With Acerola

Caracterização físico-química de suco misto em pó obtido pelo método de secagem em camada de espuma

Antibacterial, total phenols, antioxidant, and fatty acids of the lyophilized body fat of Podocnemis expansa (Schweigger, 1812) from farm in Acre State, Brazil

Contact Info

Product

Resources

About