Storage stability of cashew apple juice preserved by hot fill and aseptic processes

Costa, Maria Cecília Oliveira; Maia, Geraldo Arraes; Figueiredo, Raimundo Wilane de; Filho, Mén de Sá Moreira de Souza; Brasil, Isabella Montenegro

doi:10.1590/s0101-20612003000400020

Cited by 24 publications

(13 citation statements)

References 3 publications

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“…Carvalho et al, (2007) reported a decreasing trend in vitamin C content in cashew apple juice blended with coconut water during storage. Similar trend was also reported in cashew apple juice by Maia et al, (2001) and Costa et al, (2003). Kabasakalis et al, (2000) had found 29-41% of ascorbic acid loss after 4 months when fruit juices were stored at room temperature while Burdulu et al, (2006) found 27.3 -45.3 % loss in ascorbic acid when orange juice was stored at 28 0 Cfor 2 months and was in line to findings of Burdulu et al, (2006).…”

Section: Ascorbic Acid Variation In Fruit Juices During Storagesupporting

confidence: 86%

Review on Biochemical Changes Associated with Storage of Fruit Juice

Singh¹,

Sharma²

2017

Int.J.Curr.Microbiol.App.Sci

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Section: Ascorbic Acid Variation In Fruit Juices During Storagesupporting

confidence: 86%

Review on Biochemical Changes Associated with Storage of Fruit Juice

Singh¹,

Sharma²

2017

Int.J.Curr.Microbiol.App.Sci

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“…Vitamin C content of the preserved samples T 1 , T 2 , and T 3 was almost stable up to 90, 45, and 60 days, respectively (Fig. 2) and later decreased, which might be due to oxidation reactions (24).…”

Section: Resultsmentioning

confidence: 94%

Clarification, preservation, and shelf life evaluation of cashew apple juice

Talasila

Vechalapu

Shaik

2012

Food Sci Biotechnol

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Cashew apples are tropical fruits rich in sugars, minerals, and vitamin C. In spite of having high nutritional value, neither the fresh cashew apples nor the juice is consumed due to astringency. In the present investigation an attempt was made to reduce the astringency without affecting the nutrient quality of the juice. The clarifying agent, sago at a concentration of 2 g/L, has decreased the tannins by 42.85% but the respective sample's visual clarity is only 94%. The same clarifying agent with the same concentration along with sterile filtration has decreased the tannins by 41.75% with improved visual clarity of 96%. This clarified juice sample was treated with chemical preservatives and the quality of the juice was assessed periodically up to 4 months. The shelf life of juice treated with citric acid and benzoic acid at 0.1 g/L each and stored at 4 o C was prolonged up to 90 days.

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“…Resumo da variância para vitamina C, carotenóides totais, antocianinas totais e fenólicos totais presentes no suco tropical de goiaba não adoçado obtido pelos processos de enchimento a quente e asséptico. Costa et al (2003) verificaram uma redução no teor de vitamina C de 25,65% em suco tropical de caju obtido pelo processo de enchimento a quente ao final de 350 dias de armazenamento, enquanto que para o processo asséptico a perda foi de 26,74%.…”

Section: Resultsunclassified