Processing potential of jellies from subtropical loquat cultivars

Curi, Paula Nogueira; Nogueira, Paulyene Vieira; Almeida, Aline Botelho de; Carvalho, Cynara dos Santos; Pio, Rafael; Pasqual, Moacir; Souza, Vanessa Rios de

doi:10.1590/1678-457x.07216

Cited by 22 publications

(21 citation statements)

References 22 publications

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“…The total acidity, soluble solids and pH values were determined according to the Adolfo Lutz Institute-IAL. The color was determined according to the method method previous described by Curi et al (2017).…”

Section: Methodsmentioning

confidence: 99%

Characterization and Marmelade processing potential of quince cultivars cultivated in tropical regions

et al. 2018

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With the purpose of adding value to the final product and aiming to identify which cultivars implanted in tropical regions are more appropriate for the processing of marmelade, the objective of this study was to characterize and evaluate the influence of different cultivars of quince (‘Fuller’, ‘Smyrna’, ‘Portugal’, ‘Provence’, ‘Mendonza Inta-37’, ‘Alaranjado’, ‘Lajeado’, ‘CTS 207’, ‘D’Angers’ and ‘Bereczy’) grown in tropical Brazilian regions, on the physical-chemical characteristics, rheological properties and the consumer acceptance of the obtained marmelade. The different quince cultivars presented great variability among themselves in relation to physical and physicochemical characteristics. However, the cultivars studied gave rise to marmelades that were similar to each other, which had a high sensory acceptance, except for the cultivar Mendonza Inta-37, which resulted in a less accepted marmelade.

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Section: Methodsmentioning

confidence: 99%

Characterization and Marmelade processing potential of quince cultivars cultivated in tropical regions

et al. 2018

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“…Rheology defines as a relationship between the resulting deformation and the stress acting on a given material (Tabilo-Munizaga & Barbosa-Cánovas, 2005). The rheology data have been used in various fields such as cosmetics, perfumery, paint and food industry (Fang, 2010;Curi et al, 2017). The characterization of viscoelastic properties and the science of rheology play an important role in the manufacture of a lot of products.…”

Section: Introductionmentioning

confidence: 99%

Production and characterization of nanocapsules encapsulated linalool by ionic gelation method using chitosan as wall material

Xiao

Zhu

2017

Food Sci. Technol

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Linalool has been extensively applied in various fields, such as flavoring agent, perfumes, cosmetics and medical science. However, linalool is unstable, volatile and readily oxidizable. A sensitive substance can be encapsulated in a capsule, so encapsulation technology can solve these problems. In this paper, linalool-loaded nanocapsules (Lin-nanocapsules) were prepared via the ionic gelation method and Lin-nanocapsules were characterized. The results of Fourier transformation infrared spectroscopy (FTIR) showed that linalool was successfully encapsulated in the wall materials. Scanning electron microscopy (SEM) results demonstrated that the shapes of Lin-nanocapsules, with smooth surfaces, were nearly spherical. Lin-nanocapsule average particle size was 352 nm and its polydispersity index (PDI) was proved to be 0.214 by the results of dynamic light scattering (DLC). Thermogravimetric results indicated that linalool loading capacity (LC) was 15.17%, and encapsulation could decrease linalool release and increase linalool retaining time under the high temperature. Oscillatory shear and steady-state shear measurements of Lin-nanocapsule emulsions were systematically investigated. The results of steady-state shear showed that Lin-nanocapsule emulsion, which was Newtonian only for high shear rate, was non-Newtonian. It was proved by oscillatory shear that when oscillation frequency changed from low to high, Lin-nanocapsules emulsion changed from viscous into elastic.Keywords: lin-nanocapsules; flavor; encapsulation; rheology.Practical Application: Lin-nanocapsules were prepared via the ionic gelation method.

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“…Glucose or invert sugar may be added to brighten the product, the addition of acidulants and pectin being tolerated to compensate for any deficiency in the natural pectin or fruit acidity content. Ripe fruits usually have less pectin than unripe ones (CURI et al 2017). Rotili et al Jam is commonly used to accompany bread, cake, biscuits and confectionery.…”

Section: Introductionmentioning

confidence: 99%

Nutraceutical fruit characterization, nutritional aspects and sensory analysis of dovyalis jams

et al. 2021

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The objective of this study is to evaluate the composition, nutritional aspects and sensory analysis of the dovyalis jam. Dovyalis fruits were harvested from 4-year-old plants in the orchard of the Unioeste Experimental Farm. They were collected in the morning in polyethylene boxes, when they were ripe and with a purple coloration from the epicarp, being immediately transported to the Laboratory to prepare the jams. After fruits arrival, they were selected by size, color and weight and then sanitized in running water and the cups of the fruits were removed. The sensory evaluations of the jam samples were performed in a randomized fashion, with 30 volunteer tasters. The tasters were previously advised to evaluate the acceptance of the jams and their purchase intentions. Fruits in natura and dovyalis jam are sources of vitamin C. Dovyalis fruits can be used in the processing, due to its acidity. The jam prepared with dovyalis fruits without epicarp and endocarp, and less sugar, was more appreciated by the tasters.

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Processing potential of jellies from subtropical loquat cultivars

Cited by 22 publications

References 22 publications

Characterization and Marmelade processing potential of quince cultivars cultivated in tropical regions

Characterization and Marmelade processing potential of quince cultivars cultivated in tropical regions

Production and characterization of nanocapsules encapsulated linalool by ionic gelation method using chitosan as wall material

Nutraceutical fruit characterization, nutritional aspects and sensory analysis of dovyalis jams

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