Shelf life of powdered Campomanesia adamantium pulp in controlled environments

Breda, Caroline Alves; Sanjinez-Argandoña, Eliana Janet; Correia, Camila de A.C.

doi:10.1016/j.foodchem.2012.07.029

Cited by 35 publications

(22 citation statements)

References 20 publications

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“…However, storage temperature and condition are found to affect the physical and antioxidant properties of food powders. [8,9] To date, the effects of long-term storage on the physical properties and nutritional quality of PSP powder have not been reported elsewhere. This study was conducted to evaluate the effect of chilled (4 ± 2ºC) and ambient (25 ± 2ºC) temperatures on the physical properties, resistant starch content and antioxidant profile of PSP powder after long-term (12 months) storage.…”

Section: Introductionmentioning

confidence: 99%

Physical properties, resistant starch content and antioxidant profile of purple sweet potato powder after 12 months of storage

Yea

Nevara

Muhammad

et al. 2019

International Journal of Food Properties

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Current work evaluated the effects of 12-month storage, at chilled (4ºC) and ambient (25ºC) temperatures, on the physical properties, resistant starch (RS) content and antioxidant profile of purple sweet potato (PSP) powder. This study revealed two findings: (i) The antioxidant content of food powders was not always reflective of its antioxidant capacity and (ii) Chilled storage could not prevent the loss of RS and antioxidant activity upon 12-month storage. It is suggested that measurements of antioxidant content and antioxidant activity should be performed concurrently on the same sample.

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Section: Introductionmentioning

confidence: 99%

Physical properties, resistant starch content and antioxidant profile of purple sweet potato powder after 12 months of storage

Yea

Nevara

Muhammad

et al. 2019

International Journal of Food Properties

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“…According to Rao, Rizvi, and Datta (), these values are quite favorable for the stability of the juice powder in minimizing microbial development, oxidative, and enzymatic reactions. For example, water activity of guavira juice powder showed in the range of 0.2–0.3 (Breda, Sanjinez‐Argandona, & Correia, ) and yogurt powder showed water activity from 0.32 to 0.35 (Krasaekoopt & Bhatia, ).…”

Section: Resultsmentioning

confidence: 99%

Production of pineapple fruit ( Ananas comosus ) powder using foam mat drying: Effect of whipping time and egg albumen concentration

Shaari

Sulaiman

Rahman

et al. 2017

J Food Process Preserv

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Foam mat drying is an economical process compared to drum drying, spray drying, and freeze drying for the production of fruit powders. The aim of this study was to determine the effect of foaming agent concentration and whipping time on pineapple powder properties. Pineapple juice was foamed using egg albumen (EA) at different concentrations (5, 10, and 20%, wt/wt) and whipping time (10, 20, and 30 min). Physicochemical properties such as water absorption index, water solubility index, total phenolic content, total soluble solid, pH, color, water activity, moisture content, bulk density, hygroscopicity, and rehydration ratio were evaluated. As the concentration of foaming agent increases at constant whipping time, foam density was reduced and foam expansion was increased. The results indicated that foaming properties and physicochemical properties of powder were significantly affected by the whipping time (p < .05) and EA concentration (p ≤ .05). Practical applications Pineapple (Ananas comosus) is a tropical fruit and popularly consumed in the world. However, the shelf life of pineapple is limited. Foam mat drying is an alternative for the preservation of pineapple in the form of dried powder using moderate temperatures. Pineapple powder has found its application in various industries such as food processing and pharmaceuticals. It is widely used as flavoring agent in instant beverages, bakery products, pastes, frozen confectionaries, and as a component in pharmaceutical tablets. It is commonly utilized owing to its ability to provide distinguished properties of pineapple in terms of aroma, color, and flavor as well as water‐binding properties to the end product.

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“…A food shelf life is defined as the time duration the product, stored under certain temperature conditions, changes a certain extent, and is still considered acceptable by manufacturer, consumer, and current food law (Breda, Sanjinez‐Argandoña, & Correia, 2012; Netto, 2004). The identification and quantification of rapidly changing attributes over time are the way to monitor product quality loss during storage (Ferreira, Munhoz, & Sanjinez‐Argandoña, 2018).…”

Section: Introductionmentioning

confidence: 99%

Shelf life of cookies made from baru ( Dipteryx alata Vog.) pulp under different storage conditions

Ferreira

Florizo

Sanjinez-Argandoña

2020

J Food Process Preserv

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Baru (Dipteryx alata Vog.) stands out for its potential use, mainly the pulp, which represents 65% of the fruit. However, the pulp is still considered a residue, and there are few studies in the literature with its use in the product development, as well as its stability and shelf life under different storage conditions for these new products. The objective of this work was to elaborate cookies using baru pulp and to evaluate their stability under different storage and packing conditions, in order to determine their shelf life. The samples were stored in non‐toxic high‐density polyethylene (HDPE) and low‐density polyethylene (LDPE) packing, kept at room temperature (25°C), and accelerated condition (40°C). Stability was monitored by moisture, water activity, pH, acidity, instrumental color and texture, mold and yeast, total and thermoresistant coliforms analyses. They were carried out on the processing day (Day 0) and after 20, 40, 60, and 80 storage days. During the storage period, moisture and water activity increased due to product absorption, especially in the accelerated condition (40°C), thus compromising the cookies' texture by hardness loss. It was observed cookies darkening, by increase of color parameter L*. However, during the 80 days no microorganisms growth was observed, ensuring cookies harmlessness. The cookies remained stable during 80 days of storage; however, the LDPE packing was able to maintain better important characteristics in the cookies, such as texture, being considered as the best one. Practical applications The pulp of Dipteryx alata Vog, which represents a large part of the fruit, presents enormous potential for use; however, it is still considered a residue, not being used in new products or processes development. Therefore, its use in cookies increases technological application and reduces waste. Although a new product could be developed using the pulp, the study of material packing, storage conditions, and shelf life of this cookie is essential. Therefore, this study is really necessary, increasing the product added value.

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Shelf life of powdered Campomanesia adamantium pulp in controlled environments

Cited by 35 publications

References 20 publications

Physical properties, resistant starch content and antioxidant profile of purple sweet potato powder after 12 months of storage

Physical properties, resistant starch content and antioxidant profile of purple sweet potato powder after 12 months of storage

Production of pineapple fruit ( Ananas comosus ) powder using foam mat drying: Effect of whipping time and egg albumen concentration

Shelf life of cookies made from baru ( Dipteryx alata Vog.) pulp under different storage conditions

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