Sweet-and-sour sauce of assai and unconventional food plants with functional properties: An innovation in fruit sauces

Silva, Mauriane M. da; Lemos, Tatiana de Oliveira; Rodrigues, Maria do Carmo Passos; Araújo, Ana Maria Souza de; Gomes, Anida Maria Moraes; Pereira, Ana Lúcia Fernandes; Abreu, Virgínia Kelly Gonçalves; Araújo, Elder dos S.; Andrade, Daniel de Sousa

doi:10.1016/j.ijgfs.2021.100372

Cited by 8 publications

(7 citation statements)

References 26 publications

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“…The coliform loads reported in this study were lower than the values recommended by the guidelines for the interpretation of microbiological analysis results from Luxemburg [23]. The loadings obtained are similar to those reported by Da Silva et al [2] and Anandsynal et al [24] in sweet and sour sauces and ketchups respectively. Indeed, the absence of coliforms in a food testifies to the absence of recent fecal contamination and compliance with hygiene rules during manufacturing.…”

Section: Total and Thermotolerant Coliformssupporting

confidence: 87%

“…However, the presence of yeasts and molds could alter the organoleptic quality of the food by lowering its marketability. Da Silva et al [2] reported yeast and mold loads below 10 CFU/g in sweet and sour sauces. Similarly, Anandsynal et al [24] reported loadings between 5x10 1 and 5x10 2 CFU/g in sauces and ketchups.…”

Section: Yeasts and Moldsmentioning

confidence: 99%

“…According to Hernández-Carrión et al [1], ready-made foods can be pre-cooked foods, prepared meals and various processed products that just require heating before consumption. Among these products, we find sauces which can be in the form of liquid, paste, emulsion or suspension based on spices [2]. A sauce is a culinary preparation obtained from a mixture of condiments and vegetables.…”

Section: Introductionmentioning

confidence: 99%

“…Recently, with new eating habits, sauces have undergone a great evolution in their production processes, their compositions and their diversity. Thus, when preparing sauces, we note the use of different ingredients such as spices, leaves, tomatoes, salt, herbs, mixtures of herbs, garlic, onions and parsley contributing to improve the organoleptic quality of the sauces [3,2]. Sauces constitute sources of essential nutrients for human nutrition.…”

Section: Introductionmentioning

confidence: 99%

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Health and Nutritional Qualities of Okra and Kapok Sauces Produced Using Local Ingredients

Sawadogo,

Ouédraogo,

Oumar

et al. 2024

AFSJ

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Precooked sauces are sauces that are partially or fully prepared, allowing consumers to reduce preparation time as well as energy costs. The aim of this study was to evaluate the physicochemical and microbiological quality of precooked okra and kapok sauces produced in Ouagadougou. So, 7 samples of okra (OS) and kapok (KS) sauces from different production batches were analyzed. Physicochemical and microbiological analyzes were carried out using standard methods. The results of physicochemical analyzes revealed a significant difference between pH values, acidity and ash content (p<0.05). The pH of the sauce samples ranged from 5.45±0.01 to 6.23±0.04. Sample KS2 presented the lowest water content (7.31±0.14%) and KS1 the highest water content (8.53±0.06%). The highest contents of ash, lipids, proteins, carbohydrates, acidity were respectively 25.05±0.07% (KS2), 39.68% (OS3), 46.15% (KS2), 29.39% (OS4) and 7.6±1.56% (OS4). The energy values ranged from 275.38 Kcal/100 g (KS2) to 555.14 Kcal/100 g (OS3). The results of the microbiological analyzes reveal that 57.14% of the sauces analyzed were of unsatisfactory quality for total mesophilic aerobic flora, sporulating flora and yeasts and molds. Regarding total coliforms, thermotolerant coliforms and Escherichia coli, 100% of the samples were of satisfactory quality. An absence of Salmonella and Shigella was observed in 100% of the samples analyzed. This study revealed that for all the germs studied, 5 of the samples of precooked okra and kapok sauces analyzed were of unsatisfactory quality and 2 of acceptable quality.

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Section: Total and Thermotolerant Coliformssupporting

confidence: 87%

Section: Yeasts and Moldsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Health and Nutritional Qualities of Okra and Kapok Sauces Produced Using Local Ingredients

Sawadogo,

Ouédraogo,

Oumar

et al. 2024

AFSJ

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show abstract

“…Dentre os produtos não lácteos existentes, a literatura evidencia que os vegetais e seus produtos podem ser uma boa matriz carreadora de probióticos (Martins et al, 2013;Martins et al, 2015;Shori, 2016;Bellis et al, 2021;Lillo-Pérez et al, 2021;Martins et al, 2022). Além disso, os vegetais apresentam benefícios pela sua composição nutricional com uma grande variedade de compostos capazes de diminuir o risco de várias doenças (Vivek et al, 2017;Silva et al, 2021).…”

Section: Introductionunclassified

Desenvolvimento de geleia de ameixa seca contendo Bacillus clausii

Dias

Campos

Martins

et al. 2023

RSD

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Os produtos lácteos probióticos são amplamente consumidos, porém diante do crescente número de indivíduos veganos e intolerantes à lactose, a elaboração de alimentos probióticos de origem vegetal é uma opção. Assim, objetivou-se desenvolver geleia de ameixa seca contendo Bacillus clausii e avaliar as características físico-químicas, microbiológicas e a resistência do probiótico à digestão in vitro. Foram elaboradas geleias de ameixa seca contendo 108 esporos/g de B. clausii e geleias controle, que foram armazenadas a 8°C por 45 dias. Análises físico-químicas de pH, acidez, aw, compostos fenólicos e cor e análises microbiológicas da viabilidade de B. clausii no produto, Salmonella spp., fungos filamentosos e leveduras, Enterobacteriaceae, além do ensaio in vitro de sobrevivência do microrganismo à digestão ao trato gastrointestinal foram realizadas. A presença da bactéria no produto não interferiu em suas características físico-químicas. B. clausii apresentou viabilidade de 7,64 Log UFC/g no início e no final da vida de prateleira das geleias, não havendo variação significativa entre os tempos estudados. O produto apresentou-se apto para consumo, com qualidade microbiológica dentro dos padrões da legislação. Ao final do ensaio de digestão in vitro, no tempo 0, B. clausii apresentou contagem média de 7,57 Log UFC/g e no tempo 45 dias 7,30 Log UFC/g, sendo a taxa de sobrevivência em ambos os tempos > 95%. A geleia de ameixa seca foi uma ótima matriz para veicular B. clausii, o qual apresentou excelente taxa de sobrevivência no produto que pode ser considerado um alimento potencialmente probiótico.

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Kombucha based on unconventional parts of the Hibiscus sabdariffa L.: Microbiological, physico-chemical, antioxidant activity, cytotoxicity and sensorial characteristics

Mendonça,

Pinto,

Praxedes

et al. 2023

International Journal of Gastronomy and Food Science

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Sweet-and-sour sauce of assai and unconventional food plants with functional properties: An innovation in fruit sauces

Cited by 8 publications

References 26 publications

Health and Nutritional Qualities of Okra and Kapok Sauces Produced Using Local Ingredients

Health and Nutritional Qualities of Okra and Kapok Sauces Produced Using Local Ingredients

Desenvolvimento de geleia de ameixa seca contendo Bacillus clausii

Kombucha based on unconventional parts of the Hibiscus sabdariffa L.: Microbiological, physico-chemical, antioxidant activity, cytotoxicity and sensorial characteristics

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