Tropical Fruit Pulps: Processing, Product Standardization and Main Control Parameters for Quality Assurance

Silva, Carlos Eduardo de Farias; Abud, Ana Karla de Souza

doi:10.1590/1678-4324-2017160209

Cited by 20 publications

(20 citation statements)

References 22 publications

(27 reference statements)

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“…Several tropical and subtropical fruit pulps are used for the production of fermented dairy beverages in Latin America, e.g., guava, soursop (Annona muricata L.), mango, umbu (Spondias tuberosa Arruda), strawberry and peach [99]. More examples of by-product repurposing include beverages prepared with passion fruit [100], i.e., fermented milk, and drinkable yogurts using peel [101][102][103], and peel and seed flour [104]. Later on, it will be evident that fruits can be a source of mycotoxin contamination which may very well reach final products [6].…”

Section: Fermented Beveragesmentioning

confidence: 99%

Mycotoxin Contamination of Beverages Obtained from Tropical Crops

2018

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This review is mainly centered on beverages obtained from tropical crops, including tea, nut milk, coffee, cocoa, and those prepared from fruits. After considering the epidemiological data found on the matrices above, the focus was given to recent methodological approaches to assess the most relevant mycotoxins. Aspects such as singularities among the mycotoxin and the beverage in which their were found, and the economic effects and repercussions that the mycotoxin-tainted ingredients have on the beverage industry were pointed out. Finally, the burden of their consumption through beverages, including risk and health effects on humans, was addressed as well.

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Section: Fermented Beveragesmentioning

confidence: 99%

Mycotoxin Contamination of Beverages Obtained from Tropical Crops

2018

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“…These conditions depend on physical, chemical and microbiological transformations during technological processing and storage (SILVA & ABUD, 2017). Essential oils (EOs), generally safe (ECFR, 2019) and widely known for their antimicrobial activity (TONGNUANCHAN & BENJAKUL, 2014), are alternatives to synthetic preservatives in increasing shelf life.…”

Section: Introductionmentioning

confidence: 99%

Effect of Frozen Storage on the Composition of Essential Oils From Araçá, Marolo and Mixed Pulps

Ramalho¹,

Damiani²,

Santos³

et al. 2020

Produção E Controle De Produtos Naturais 2

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“…In this scenario, processed frozen pulps acquire special importance, since they maintain sensory appeals such as exotic aroma and flavor, combined with the microbiological control promoted by EOs. In fact, frozen pulp storage is one way of preserving fruit freshness with maximum food safety and a substantial increase in shelf life (SILVA & ABUD, 2017), although these qualities are affected during storage.…”

Section: Introductionmentioning

confidence: 99%