The effect of fruit cultivar/origin and storage time on sorbets quality

Abstract

Fruit quality is one of the main factors that influence the sorbets' quality. The aim of this study was to evaluate the effects of two different cultivars of five fruits (mandarin, lemon, melon and mango) or origin (strawberries) on the overall quality of sorbets, right after being produced and after being preserved for 21 days at À18 C. Total soluble solids (TSS), titratable acidity (TA) and firmness were used to characterize the fruits. Colour, pH, antioxidant capacity (AC) and total phenolic content (TPC), as well as sensory attributes, were evaluated on fruits and respective sorbets. Fruit processing led to a loss of TPC and AC. Nevertheless, no significant changes were observed on sorbets over storage time. In spite of chemical, physical and sensorial differences registered among fruits from different cultivars or origin, the sensory profiles of sorbets from the same pair of studied fruits are very similar. Multivariate analysis clearly shows that the sorbets produced maintain the same sensorial quality regardless of the cultivar or the origin of the fruits.

The Effect of Addition of Polysaccharide on Characteristics of Low Sugar Cucumber Sorbet

“…Sorbet is a frozen snack made from a mixture of water, sugar, and fruit. The minimum fruit content in the sorbet is 25% (Hipólito et al, 2015). Unlike ice cream, sorbet does not involve the use of foods that contain fat (milk or cream) in the manufacturing process.…”

Functional Properties of a Strawberry Ice Cream Based on Donkey Milk and Lactic Acid Bacteria

“…Oliveira [24] found similar results for strawberry yogurt kept for 28 d at 2°C. Total phenols resulted very stable, preserving the initial value till the end of storage as observed by Hipólito [25] in strawberry sorbets stored for 21 d. A valuable result was obtained regarding the antioxidant capacity of the ice cream that, even determined by two different methods (DPPH and EPR), was not only stable throughout the 4 months of storage but showed a tendency to slightly increase over time. These findings confirm a good interaction between the phenolic compounds derived from the strawberries and the viability of probiotic bacteria to gain antioxidant property of ice cream as previously reported [26].…”

Physicochemical, antioxidant and sensory properties of Mango Sorbet containing L-theanine as a potential functional food product

“…When compared with other studies the mean TPC for both the ms and ms-L-THE (37.31 ± 0.03 mg GAE ) was similar to cantaloupe melon (38.5 mg GAE ) and higher than galia melon (23.4 mg GAE ) sorbets but lower than sorbet made from poppy (925.77–1,022.84 mg GAE ) (Ekici 2014 ), encore mandarin (110 mg GAE ), navelate orange (129.2 mg GAE ) and a eureka lemon sorbet (69.7 mg GAE ) (Hipólito et al 2016 ). It is well established that the bioavailability and biological characteristics of polyphenols is affected when these compounds are consumed in synergy with other nutrients or food matrixes (Naumovski et al 2015 ).…”

“…The absorbance readings were taken at 593 nm spectrophotometrically (Novaspec Plus, Unicam Sistemas Analíticos, Lisbon, Portugal) against the working FRAP reagent as the blank. Results were expressed as µM Trolox equivalents per gram (µM TE ) (Hipólito et al 2016 ; Thaipong et al 2006 ).…”