Efeito do cloreto de cálcio e da película de alginato de sódio na conservação de laranja 'Pera' minimamente processada

Groppo, Vanessa Daniel; Spoto, Marta Helena Fillet; Gallo, Cláudio Rosa; Sarmento, Silene Bruder Silveira

doi:10.1590/s0101-20612009000100017

Cited by 9 publications

(9 citation statements)

References 5 publications

(2 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…This reduction in the TA profile during storage, regardless of the treatment, was also observed by Leme et al (2007) in "Pera" oranges and in oranges from Portugal by Rocha et al (1995). On the other hand, some studies involving minimally processed citrus fruits reported no changes in the content of this parameter during the evaluation periods (ARRUDA et al, 2011;PRETEL et al, 1998;KLUGE et al, 2003;DONADON et al, 2004;GROPPO et al, 2009). …”

Section: Resultssupporting

confidence: 54%

“…In the case of oranges, minimal processing is very relevant since the fresh market is often limited by the inconvenience of peeling, especially due to the release of essential oils (GROPPO et al, 2009). The fact that oranges have specific physiological (non-climacteric) and morphological (structure into wedges) characteristics and are chilling-tolerant make them suitable for MPP (minimally processedproduct) processing operations in order to be more stable during storage (PLAZA et al, 2011;DONADON et al, 2004).…”

Section: Introductionmentioning

confidence: 99%

“…Some national and international studies have investigated the MPP changes undergone by citrus fruits such as orange 'Valencia' (PLAZA et al, 2011), 'Felgueira' orange (ROCHA et al, 1995), 'Pera' orange (DONADON et al, 2004;LEME et al, 2007;ARRUDA, 2008ARRUDA, , 2011GROPPO et al, 2009), 'Salustiana' orange (PRETEL et al, 1998), tangerines (TIBOLA et al, 2006;PINTO;VILAS BOAS;DAMIANI, 2007;DEL-VALLE et al, 2009), Murcott 'Murcott' (KLUGE et al, 2003, and lemon (ARTÉS-HERNÁNDES; RIVERA-CABRERA; KADER, 2007). However, 'Champagne' orange, also known as 'Cristal' and 'Champagne' mandarin, has not been studied yet.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Physicochemical and microbiological characteristics of minimally processed 'Champagne' oranges (Citrus reticulata × Citrus sinensis) in different packgings

Agostini

Scalon

Silva³

et al. 2013

Food Sci. Technol

View full text Add to dashboard Cite

The objective of this study was to investigate the influence of the level of minimal processing and modified atmosphere on the quality of 'Champagne' orange stored under refrigeration. The fruits were subjected to the following processing: a) whole fruit without flavedo; b) whole fruit without flavedo and albedo; and c) segmented into wedges and packed as follows: uncoated packaging (control); polyethylene film; PVC film; gelatin-based edible films (3%); and polyesthyrene translucent plastic container with a lid. The minimally processed oranges were stored at 5 ± 1°C for 8 days and were subjected to physicochemical and microbiological analyses every two days. Greater weight loss occurred in fruits without flavedo and segmented, uncoated, and coated with the edible gelatin film During storage, there was a slight increase in Total Soluble Solids (TSS) for the treatments with greater weight loss and reduction in acidity and ascorbic acid, regardless of the packaging type. The microbial counts did not exceed the acceptable limits in the treatments; however, higher counts were observed at the end of storage. The minimally processed fruit packed in lidded polystyrene containers and polyethylene and PVC films kept their overall fresh visual appearance with a few physicochemical and microbiological changes up to the 8th day of storage.

show abstract

Section: Resultssupporting

confidence: 54%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Physicochemical and microbiological characteristics of minimally processed 'Champagne' oranges (Citrus reticulata × Citrus sinensis) in different packgings

Agostini

Scalon

Silva³

et al. 2013

Food Sci. Technol

View full text Add to dashboard Cite

show abstract

“…Brazilian orange production is concentrated in the state of São Paulo (69%), with prevalence of the "PERA" orange (Citrus sinensis (L.) Dsbeck variety) (Groppo et al, 2009;Instituto Brasileiro de Geografia e Estatística, 2015). São Paulo is the capital city of São Paulo state and it is the largest city in Brazil and South America and exerts strong agribusiness influence.…”

Section: Evaluation Of Pesticide Residues In Oranges From São Paulo mentioning

confidence: 99%

Evaluation of pesticide residues in oranges from São Paulo, Brazil

et al. 2016

View full text Add to dashboard Cite

Pesticides in "PERA" orange samples (N = 57) from São Paulo City, Brazil were assessed and the pesticide intake contribution was estimated for chronic risk assessment. Seventy-six pesticides were evaluated by the gas chromatography multi-residue method, including isomers and metabolites (4.332 determinations). The mean recoveries at the limit of quantification level were in the range of 72-115% and the relative standard deviation for five replicate samples was 1-11%. The limits of detection and quantification ranged from 0.005 to 0.4 mg.kg −1 and from 0.01 to 0.8 mg.kg −1, respectively. Pesticides were found in 42.1% of the samples at levels ranging from 0.06 to 2.9 mg.kg −1. Df the contaminated samples, 3.5% contained residues (bifenthrin and clofentezine) above the maximum residue level and 12.3% contained unauthorized pesticides (azinphos-ethyl, parathion, myclobutanil, profenofos, and fenitrothion). The estimated risk characterization for orange intake by adults and children, respectively, ranged from 0.04 to 6.6% and from 0.1 to 26.5% of the acceptable daily intake. The detection of irregular residues emphasizes the need for better implementation of Good Agriculture Practices and greater control of formulated products. Dther pesticides surveyed did not pose a health risk due to consumption.

show abstract

“…As análises no t-1 consistiram em: 3 tomadas de ensaio (lotes 1, 2 e 3) x 2 tratamentos (in natura e minimamente processado) x 1 unidade amostral (cerca de 2 quilos) x 1 local x 3 análises (triplicata). 15,[17][18][19] Com relação ao armazenamento sob refrigeração, as amostras de repolho branco minimamente processado foram submetidas às análises de ácido ascórbico, fenólicos totais e atividade antioxidante durante 14 dias, sob refrigeração a 4°C e em três tempos distintos, a saber: t-1, t-7 e t-14. Assim, o delineamento experimental do estudo do armazenamento sob refrigeração consistiu em: 3 tomadas de ensaio (lotes 1, 2 e 3) x 1 tratamento (minimamente processado) x 1 unidade amostral (cerca de 2 quilos) x 1 local x 3 análises (triplicata).…”

Section: Metodologiaunclassified

Alterações Nutricionais E Físico-Químicas Em Repolho Branco (Brassica Oleracea) Após O Processamento Mínimo E Durante O Armazenamento

Batista

Silva

Melo

et al. 2016

DEMETRA

View full text Add to dashboard Cite

Alterações nutricionais e físico-químicas em repolho branco (Brassica oleracea) após o processamento mínimo e durante o armazenamento Nutritional and physicochemical changes of white cabbage (Brassica oleracea) after minimal processing and during storage Resumo Introdução: Hortaliças minimamente processadas (HMP) são alimentos que passam por etapas de pré-preparo, tornando-se totalmente aproveitáveis. O processamento mínimo causa injúrias no tecido vegetal, o que pode ocasionar perdas nutricionais. O repolho branco (Brassica oleracea) destaca-se entre as HMP por ser fonte de vitaminas, minerais e compostos bioativos. Objetivo: Avaliar alterações na qualidade nutricional e na atividade antioxidante de repolho branco após o processamento mínimo e durante o acondicionamento sob refrigeração. Metodologia: Foram analisados três lotes de repolho branco in natura e de minimamente processado, em triplicata e em 1, 7 e 14 dias após o armazenamento. A composição centesimal, o ácido ascórbico, os fenólicos totais e a atividade antioxidante foram determinados por métodos da Association of Official Analytical Chemists e do Instituto Adolfo Lutz. Foi utilizado o teste t não pareado para comparação dos tratamentos, e a vida de prateleira foi analisada pela análise de variância one-way, com teste de Tukey, e nível de significância de 5%. Resultados e discussão: No t-1, os teores de umidade, proteínas, cinzas, carboidratos "disponíveis", ácido ascórbico, fenólicos totais, atividade antioxidante e o valor energético do repolho branco in natura e do minimamente processado apresentaram diferença (p<0,05), não observada entre si nos teores de lipídios e de fibras alimentares totais (p>0,05). No t-7, os teores de ácido ascórbico e atividade antioxidante reduziram significativamente, e o teor de fenólicos totais se manteve constante. Os teores de ácido ascórbico, atividade antioxidante e fenólico totais não apresentaram diferença significativa entre o t-7 e t-14. Conclusão: De uma Demetra; 2017; 12(1); 305-318 306 maneira geral, a qualidade nutricional e a atividade antioxidante do repolho branco após o processamento mínimo e durante o acondicionamento sob refrigeração foram reduzidas. Palavras-chave: Repolho. Processamento Mínimo dos Alimentos. Composição Centesimal. Atividade Antioxidante. Processos Físico-Químico. Qualidade dos Alimentos. AbstractIntroduction: Fresh-cut vegetables are foods which are subjected to several preparation steps (sorting, peeling, cutting, washing, sanitation, centrifugation and packaging) which make them fully usable. Minimal processing causes injuries to vegetable tissues, leading to nutritional losses. White cabbage (Brassica olaracea) stands out among the other minimally processed vegetables as being a source of vitamins, minerals and bioactive compounds. Objective: To evaluate changes in the nutritional quality and antioxidant activity of white cabbage after minimal processing and during storage under refrigeration. Methodology: Samples of fresh and minimally processed white cabbage were purchased in ...

show abstract

Efeito do cloreto de cálcio e da película de alginato de sódio na conservação de laranja 'Pera' minimamente processada

Cited by 9 publications

References 5 publications

Physicochemical and microbiological characteristics of minimally processed 'Champagne' oranges (Citrus reticulata × Citrus sinensis) in different packgings

Physicochemical and microbiological characteristics of minimally processed 'Champagne' oranges (Citrus reticulata × Citrus sinensis) in different packgings

Evaluation of pesticide residues in oranges from São Paulo, Brazil

Alterações Nutricionais E Físico-Químicas Em Repolho Branco (Brassica Oleracea) Após O Processamento Mínimo E Durante O Armazenamento

Contact Info

Product

Resources

About