Análise físico-química e microbiológica do suco de laranja minimamente processado armazenado em lata de alumínio

Sugai, Aurea Yuki; Shigeoka, Denise Sayuri; Badolato, Gabriela G.; Tadini, Carmen C.

doi:10.1590/s0101-20612002000300006

Cited by 22 publications

(18 citation statements)

References 6 publications

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“…1997). Following this tendency, several authors have been studying the minimally pasteurized orange juice (OJ) (Tajchakavit and Ramaswamy 1997; Sugai et al. 2002; Della Torre et al.…”

Section: Introductionmentioning

confidence: 99%

The Effect of Refrigerated Storage on Sensory Profile and Physical-Chemical Characteristics of Minimally Pasteurized Orange Juice

Tribess¹,

Rodas²,

Torre³

et al. 2009

Journal of Food Processing and Preservation

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Minimal pasteurization of orange juice (OJ) consists of using minimum holding time and temperature to ensure partial inactivation of pectin methylesterase (PME). This process produces juice with preserved sensory attributes and has a better acceptance by consumers when compared with commercially pasteurized OJ. Sensory profile and physical‐chemical characteristics of minimally processed OJ was determined, during refrigerated storage, for two OJ blends with different pH values and the same level of PME thermal inactivation. A selected and trained sensorial panel (n = 16) performed sensory analysis, based on a quantitative descriptive analysis, twice a week for 30 days, evaluating the attributes of appearance (suspended particles and color intensity), odor (natural orange and fermented orange) and flavor (orange characteristic, fermented orange, acid and bitter taste). Storage presented great effect on OJ sensory profile; however, it was not noticeable on physical‐chemical characteristics. PRACTICAL APPLICATIONS Minimal pasteurization of orange juice (OJ) consists of using minimum holding time and temperature to ensure partial inactivation of pectin methylesterase. This process produces juice with longer shelf life than fresh squeezed orange juice, preserved sensory attributes and better acceptance by consumers when compared with commercially pasteurized OJ. This study can contribute for quality evaluation of minimally pasteurized OJ under refrigeration.

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“…1997). Following this tendency, several authors have been studying the minimally pasteurized orange juice (OJ) (Tajchakavit and Ramaswamy 1997; Sugai et al. 2002; Della Torre et al.…”

Section: Introductionmentioning

confidence: 99%

The Effect of Refrigerated Storage on Sensory Profile and Physical-Chemical Characteristics of Minimally Pasteurized Orange Juice

Tribess¹,

Rodas²,

Torre³

et al. 2009

Journal of Food Processing and Preservation

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“…According to Della Torre et al 18 thermal processing of OJ at a minimum temperature and time (87.0 °C/58.55 s) provides a product of better acceptance to the consumer in comparison with commercial pasteurised juices. Sugai et al 19 determined a shelf‐life of 15 days for minimally processed (87.0 °C) OJ stored in aluminium cans under refrigeration.…”

Section: Introductionmentioning

confidence: 99%

Inactivation kinetics of pectin methylesterase in orange juice as a function of pH and temperature/time process conditions

Tribess

Tadini

2006

J Sci Food Agric

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Pasteurisation of orange juice (OJ) is necessary to prevent spoilage due to microorganisms and enzymes, mainly pectin methylesterase (PME). PME has a higher thermal resistance than the bacteria and yeasts existing in OJ and therefore its inactivation is used as a parameter to define the time/temperature combination of the thermal process. The enzyme has isoforms with different activities and thermal resistances. A three-parameter model can be used to describe the kinetics of PME inactivation, where the more and less thermally resistant fractions are represented. In this study the thermal inactivation kinetics was evaluated at six pH values (3.6, 3.7, 3.8, 3.9, 4.0 and 4.1), three minimal temperatures (82.5, 85.0 and 87.5 • C) and at least six holding times for each condition. It was found that the thermolabile PME fraction (a) was influenced by pH and processing temperature. A slower reaction rate constant (k 1 ) was found for juices with pH values of 3.8 and 3.9 at the studied temperatures. The highest inactivation levels were obtained in juices with pH values of 3.6 and 3.7.

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“…A variabilidade do teor de SST do suco pode ser explicada, em princípio, pela variação do °Brix da própria matéria-prima e da velocidade mássica no canal formado pela corrente do fluido entre as paredes do pasteurizador, provocando um atrito entre as partículas do suco e a parede da placa, resultando em maior quebra da polpa, promovendo um acréscimo no valor do teor de sólidos solúveis, lido pelo índice refratométrico e observado por SUGAI et al 29 .…”

Section: Resultsunclassified

Alterações químicas e físico-químicas no processamento de suco de caju (Anacardium occidentale L.)

Sancho¹,

Maia²,

Figueiredo³

et al. 2007

Ciênc. Tecnol. Aliment.

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*A quem a correspondência deve ser enviada ResumoO presente trabalho teve como objetivo determinar as alterações físico-químicas do suco de caju (Anacardium occidentale L.) com alto teor de polpa, em diferentes etapas do seu processamento industrial. Observou-se que a acidez e o teor de ácido ascórbico do suco diminuíram progressivamente com o processamento industrial, exibindo os menores teores na etapa de pasteurização. Os teores de ácido fólico apresentaram comportamento diferenciado, apresentando os maiores teores na etapa de homogeneização do suco. Os valores de açúcares redutores, não-redutores e totais, assim como o pH, se mantiveram constantes. Palavras-chave: Anacardium occidentale L.; caracterização físico-química; valor nutritivo; processamento industrial. AbstractThis work aimed to study the physicochemical changes occurring in cashew apple (Anacardium occidentale L.) juice with high pulp content in various stages of the industrial process. The acidity and ascorbic acid contents were found to decrease progressively along the process, presenting their lowest values in the pasteurization stage. Folic acid content was highest in the juice homogenizing stage. Reducing and nonreducing sugars, as well as pH values remained constant throughout the process. Keywords: Anacardium occidentale L.; physicochemical characterization; nutritional value; industrial processing.Alterações químicas e físico-químicas no processamento de suco de caju (Anacardium occidentale L.) , o Brasil é pioneiro e lí-der no aproveitamento de pedúnculo do caju, sendo o Estado do Ceará responsável por metade de toda a área de cajueiros nativos do Brasil -cerca de 364 mil hectares. A utilização do pedúnculo do caju é considerada como uma boa fonte de renda, além de apresentar várias opções tecnológicas de industrialização, principalmente quando aproveitado na elaboração de sucos, doces, refrigerantes, vinhos, polpas e outros produtos alimentícios e no consumo in natura, sendo bastante consumido nos mercados interno e externo 1,3,4,5,22 . Physicochemical changes in cashew apple (Anacardium occidentale L.) Juice processingA demanda por alimentos mais saudáveis tem aumentado continuamente por parte dos consumidores, o que contribui para o crescente consumo de suco de frutas observado nos últimos anos. O segmento de sucos é considerado da maior importância na industrialização do pedúnculo de caju, com grande potencial no mercado nacional e internacional. Vale ressaltar que o suco de caju é o segundo suco de fruta mais consumido no Brasil 8,11,25 .De acordo com CIANCI et al. 9, o mercado interno consome em torno de 40 mil toneladas de suco de caju, o que ainda é muito pouco em relação à produção e à ampliação do mercado exportador, que depende de fatores como a melhoria tecnológica dos processos industriais, além de uma política mercadológica adequada.A legislação brasileira define o suco de caju com alto teor de polpa como a bebida não fermentada e não diluída, obtida da parte comestível do pedúnculo do caju (Anacardium occidentale L.), atra...

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Análise físico-química e microbiológica do suco de laranja minimamente processado armazenado em lata de alumínio

Cited by 22 publications

References 6 publications

The Effect of Refrigerated Storage on Sensory Profile and Physical-Chemical Characteristics of Minimally Pasteurized Orange Juice

The Effect of Refrigerated Storage on Sensory Profile and Physical-Chemical Characteristics of Minimally Pasteurized Orange Juice

Inactivation kinetics of pectin methylesterase in orange juice as a function of pH and temperature/time process conditions

Alterações químicas e físico-químicas no processamento de suco de caju (Anacardium occidentale L.)

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