Características de qualidade do suco polposo de cajá (Spondias lutea L.) obtido por extração mecânico-enzimática

Silva, Antônio de Pádua Valença da; Maia, Geraldo Arraes; Oliveira, Gerardo Sérgio Francelino de; Figueiredo, Raimundo Wilane de; Brasil, Isabella Montenegro

doi:10.1590/s0101-20611997000300008

Cited by 4 publications

(2 citation statements)

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“…According to Filgueiras et al (2001), although yellow mombin is an aromatic fruit, its sugar content is low and the fruit presents higher acidity when compared to other tropical fruits, such as passion fruit and pineapple. The results found for yellow mombin juice after homogenization and after pasteurization were lower than the ones reported by Silva et al (1997) for the yellow mombin juice obtained by enzyme-mechanical extraction. No significant differences in the physicochemical parameters were found between the homogenized and pasteurized juice.…”

Section: Physicochemical Characterizationcontrasting

confidence: 83%

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Effect of processing on physicochemical composition, bioactive compounds and enzymatic activity of yellow mombin (Spondias mombin L.) tropical juice

et al. 2013

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Yellow mombin (Spondias mombin, L.) is a tropical fruit that presents exotic taste and aroma, being source of carotenoids and phenolics compounds. It presents a good potential for processing, despite some restriction related with the presence of high amounts of peroxidase (POD) and pectinmethylesterase (PME) which can cause sensory changes in the product. This work addresses the evaluation of changes in POD and PME enzyme activity during the traditional industrial processing used to produce tropical juices in Brazil. The enzyme activity was determined after the main steps of the processing: fruit pulping, homogenization and pasteurization. Although both enzymes presented significant activity loss during processing, the final product showed residual activity for PME (25 %) and POD (2.5 %). PME showed to be more thermal resistant than POD in yellow mombin juice. Considering the compounds with antioxidant activity, yellow mombin presented high amounts of carotenoids and phenolics when compared to other tropical fruits such as passion fruit and pineapple. Although the processing of the fruit resulted in significative phenolic loss, the carotenoids content was not affected significantly by the processing.

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Section: Physicochemical Characterizationcontrasting

confidence: 83%

“…However the difference was only observed between the fruit pulp and the homogenized juice. This difference in soluble solids content is explained by the dilution of the juice during the homogenization step (Silva et al 1997).…”

Section: Physicochemical Characterizationmentioning

confidence: 99%

Effect of processing on physicochemical composition, bioactive compounds and enzymatic activity of yellow mombin (Spondias mombin L.) tropical juice

et al. 2013

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Development and morphology of the fruit and seed of the hemiparasite genus <em>Jodina</em> (Cervantesiaceae)

Luna

Giudice

Grossi

et al. 2017

Anal. Jard. Bot. Madr.

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The monotypic genus Jodina is endemic to central and southeastern South America, common in forests and scrubland environments. The fruit type in Jodina is controversial since it has been described at different stages of development. The main objective of this work was to analyze the morphology of the fruit of J. rhombifolia during its maturation to attain a consensus about its type. Also characteristics of seed development and anatomy were analyzed in detail. Material was processed according to conventional techniques for LM and SEM studies. The fruit of J. rhombifolia is a pseudodrupe since the ovary is half-inferior; the fleshy layer of the pericarp is constituted by an increase of the nectary disk whereas the stony layer is represented by the mesocarp. Participation of the nectary disk as part of the fruit wall has not been mentioned previously. The seed is "naked" -the integument disintegrates during development-and the resulting structure is a pyrene. The interpretations made by other authors on the fruit of Jodina are also discussed.

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Use of technology radiation as a method of reducing the microorganism and conservation postharvest of caja during storage

Silva

Correira

Moura

et al. 2010

Julius-Kühn-Archiv; 425; 573--577

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Características de qualidade do suco polposo de cajá (Spondias lutea L.) obtido por extração mecânico-enzimática

Cited by 4 publications

References 0 publications

Effect of processing on physicochemical composition, bioactive compounds and enzymatic activity of yellow mombin (Spondias mombin L.) tropical juice

Effect of processing on physicochemical composition, bioactive compounds and enzymatic activity of yellow mombin (Spondias mombin L.) tropical juice

Development and morphology of the fruit and seed of the hemiparasite genus <em>Jodina</em> (Cervantesiaceae)

Use of technology radiation as a method of reducing the microorganism and conservation postharvest of caja during storage

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