Storage stability of a tropical fruit (cashew apple, acerola, papaya, guava and passion fruit) mixed nectar added caffeine

Sousa, Paulo Henrique Machado de; Maia, Geraldo Arraes; Azeredo, H. M. C. de; Ramos, Afonso Mota; Figueiredo, Raimundo Wilame de

doi:10.1111/j.1365-2621.2010.02383.x

Cited by 24 publications

(25 citation statements)

References 25 publications

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“…Since the sum of the proportions of a mixture has to be 1.0 (100g 100g -1 ), the values of juice fruit contents (whose sum was 35g of juice 100g -1 ) were normalized to make the sum equal to 1.00. Acerola pulp was added in the lowest proportions, due to its limited sensory acceptance (SOUSA et al, 2010). The total pulp content in the final product was fixed in 35%, the minimum established by Brazilian legislation for tropical juices (FAO/ WHO 2005).…”

Section: Elaboration Of Mixed Nectars Of Tropical Fruitsmentioning

confidence: 99%

“…Mixed fruit beverages have a series of advantages, such as the possibility of combining different aromas and flavors and nutritional components (SOUSA et al, 2010). Cashew apple (Anacardium occidentale L.) is one of the fruits with the most expressive production in Brazil; however, less than 20% of its production is used by the fruit juice industry.…”

Section: Introductionmentioning

confidence: 99%

“…Cashew apple is rich in vitamin C, carotenoids and phenolic compounds (BRITO et al, 2007;KUBO et al, 2006). Acerola (Malpighia emarginata D.C.), on the other way, has low sensory appeal and short fruit shelf-life but high nutritional value, mainly vitamin C and carotenoids, antioxidant pigments whose combination is responsible for the fruit red color (SOUSA et al, 2010;LIMA et al, 2005). Due to its excellent attractive color and taste combined with good nutritive and functional characteristics, mango (Mangifera indica L.) has gained great economic importance, ranking among the ten most planted cultures in the world (DEMBITSKY et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

“…Mangoes have also been used as components of mixed nectars, thanks to the high viscosity of their pulp and their exotic and much appreciated flavor (MOSTAFA; ABD-EL-HADY; ASKAR, 1997;RAMOS et al, 2004). Some authors have mentioned the possibility of using acerola juice as an enhancing agent for several vitamin C poor juices and nectars (FARAONI et al, 2012;SOUSA et al, 2010;LIMA et al, 2009;PEREIRA et al, 2009). Some authors (FARAONI et al, 2012;SOUSA et al, 2010;LIMA et al, 2009;SOUSA et al, 2007) have been carrying out studies to optimize fruit blends, applying affective sensory tests for this purpose.…”

Section: Introductionmentioning

confidence: 99%

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Comparison of acceptability of tropical fruit mixed nectars by mean test and multivariate statistical analysis

et al. 2013

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Fruits are a rich source of nutrients and fruit juices are a popular way of consuming them. Development of mixed juices, where two or more fruit juices are blended to obtain a product that combines the nutritional value of fruits, has been encouraged by the food industry and well accepted by consumers. This work aimed to develop mixed nectars of tropical fruits (cashew apple, mango and acerola) and to compare the acceptability data by mean test and multivariate statistical analysis of hierarchic grouping and principal compounds. The tropical fruit nectars showed good acceptability, the formulations with higher mango and cashew and lower acerola contents the most accepted. The formulation with 12.25% cashew apple pulp, 21% mango pulp and 1.75% acerola pulp had the highest global evaluation score. However, it could be observed by the cluster analysis of consumers' data and posterior principal components analysis of these results a clearly segmentation of consumers. Key words: Global impression, cashew apple, mango, acerola, consumers ResumoAs frutas são fontes ricas de nutrientes e os sucos de frutas são formas mais populares de consumi-las. O desenvolvimento de sucos mistos, em que duas ou mais frutas são misturadas para se obter um produto que combina o valor nutricional das frutas, tem sido estimulado pela indústria de alimentos e bem aceita pelos consumidores. Este trabalho teve como objetivo desenvolver néctares mistos de frutas tropicais (caju, manga e acerola) e comparar os dados de aceitabilidade por teste de média e análises estatísticas multivariadas de agrupamento hierárquico e componentes principais. O resultado do teste de médias indicou uma maior aceitação para os néctares com maiores teores de manga e caju e menores teores de acerola. A formulação contendo 12,25% de polpa de caju, 21% de polpa de manga e 1,75% de polpa de acerola teve o maior escore na avaliação global. No entanto, pode ser observado pela análise de cluster de dados dos consumidores e posterior análise de componentes principais destes resultados claramente uma segmentação dos consumidores.

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Section: Elaboration Of Mixed Nectars Of Tropical Fruitsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Comparison of acceptability of tropical fruit mixed nectars by mean test and multivariate statistical analysis

et al. 2013

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“…In the case of passion fruit, which is predominantly yellow in color due to the large amount of carotenoids present (SOUSA et al, 2010), the b* value (blue to yellow) is much more representative of the color than the a* value. Lower b* values were found in the syrup of treatment 4 when compared to those .04* *Significant at the level of 5% probability; ns = not significant at the level of 5% probability; x 1 = coded variable corresponding to VJ; x 2 = coded variable corresponding to CT. Figueiredo et al protects its quality since the high concentration of sugar around the fruit prevents discoloration caused by oxidative enzymes.…”

Section: Resultsmentioning

confidence: 99%

Influence of process parameters on the color and texture of passion fruit albedo preserved in syrup

et al. 2013

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The industrialization of passion fruit in the form of juice produces considerable amounts of residue that could be used as food. The objective of the present study was to determine the effects of the volume of passion fruit juice added to the syrup and the cooking time on the color and texture of passion fruit albedo preserved in syrup. Multi-linear models were well fit to describe the value for a* (for the albedo) the values for b* (for the albedo and syrup), which exhibited high correlation coefficients of 98%, 84%, and 88%, respectively. The volume of passion fruit juice added and the cooking time of the albedos in the syrup, involved in the processing of passion fruit albedo preserves in syrup, significantly affected color analyses. The texture was not affected by the parameters studied. Therefore, the use of larger volumes of passion fruit juice and longer cooking time is recommended for the production of passion fruit albedo preserves in syrup to achieve the characteristic yellow color of the fruit.

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Influence of physicochemical parameters on storage stability: Microbiological quality of fresh unpasteurized fruit juices

Kaddumukasa

Imathiu

Mathara

et al. 2017

Food Science & Nutrition

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Fresh juices rich in health and nutritional benefits are valued for their fresh flavor, taste, and aroma. These juices' quality however is affected by factors like temperature, light, and microbiological contamination significantly changing physicochemical parameters and storage stability. Physicochemical and microbiological analyses of passion fruit, pineapple, and mango juices in dark and light bottles at 24°C and 4°C were conducted in Kampala, Uganda for 12 days. Physicochemical parameters significantly reduced (p < .05) storage stability of fresh juices, while no significant changes (p > .05) were observed for the microbiological analyses. pH values ranged from 3.0 to 4.2 (dark) bottles and 2.9 to 4.0 (light) bottles for juices at 24°C and 4°C. °Brix values were from 1.0 to 5.5 for dark and clear bottles at 24°C and 4°C. TTA (%) values ranged from 1.1 to 7.2 (dark) bottles and 1.1 to 7.4 for (light) bottles at 24°C and 4°C. Ascorbic acid content ranged from 3.5 to 61.0 mg/ 100 ml and 5.5 to 56.7 mg/100 ml for juices in dark and clear bottles, respectively. total plate counts ranged from 1.3 × 10___ to 3.3 × 107 CFU/ml (dark bottles at 24°C) to 3.5 × 10³ to 3.3 × 108 CFU/ml (dark bottles at 4°C). For juices in light bottles, total plate counts ranged from 1.8 × 10___ to 8.0 × 107 CFU/ml (24°C) and 2.7 × 10___ to 1.5 × 108 CFU/ml (4°C). High microbial loads suggest the use of poor processing techniques and lack of good hygiene which lower quality and reduce storage stability of juices. Storage temperature greatly reduces physicochemical parameters both at ambient and refrigeration temperatures. This implies that temperature control for unpasteurized juices is critical in order to inhibit microorganism metabolic activities which accelerate biodeterioration leading to spoilage and short shelf life. Fresh unpasteurized juices stored at 24°C and 4°C may safely be consumed within 1 and 2 days, respectively.

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Storage stability of a tropical fruit (cashew apple, acerola, papaya, guava and passion fruit) mixed nectar added caffeine

Cited by 24 publications

References 25 publications

Comparison of acceptability of tropical fruit mixed nectars by mean test and multivariate statistical analysis

Comparison of acceptability of tropical fruit mixed nectars by mean test and multivariate statistical analysis

Influence of process parameters on the color and texture of passion fruit albedo preserved in syrup

Influence of physicochemical parameters on storage stability: Microbiological quality of fresh unpasteurized fruit juices

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