Changes in guava (Psidium guajava L. var. Paluma) nectar volatile compounds concentration due to thermal processing and storage

Corrêa, Maria Ivaneide Coutinho; Chaves, José Benício Paes; Jham, Gulab N.; Ramos, Afonso Mota; Minim, Valéria Paula Rodrigues; Yokota, Silvia Rosane Colodeti

doi:10.1590/s0101-20612010000400035

Cited by 10 publications

(10 citation statements)

References 13 publications

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“…Pinheiro [26] , studied blended cashew apple nectar stored for 30 days, and observed small changes in acidity of nectar packed either in polyethylene terephthalate or glass packages. Similar results were observed by Corrêa [27] , who evaluated guava nectar stored at refrigerated (5 ± 2 °C) and room temperature (25 ± 5 °C) for 120 days, and also by Beisman [28] during storage of mango nectar formulations.…”

Section: Resultssupporting

confidence: 85%

Stabilization of guava nectar with hydrocolloids and pectinases

et al. 2018

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ObstractThe aim of this study was to stabilize guava nectar using hydrocolloids and/or enzymes, and evaluate the stability and the bioactive compounds content during storage. In general, there was a decrease in pH and an increase in titratable acidity and soluble solids of the nectars. During storage, it was observed that nectars with pectinase showed decrease in pH, increase in titratable acidity and soluble solids, and also less phase separation, standing out among them the nectar with enzyme and guar gum. The nectar formulated with xanthan showed the highest antioxidant capacity. All nectars showed slight decrease in the carotenoid content and high losses of vitamin C during the storage period.

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Section: Resultssupporting

confidence: 85%

Stabilization of guava nectar with hydrocolloids and pectinases

et al. 2018

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“…The lowest volatile levels were reported in the LTLT treatment, which had the longest heating time of the thermal treatments. Other researchers have also reported a decrease in volatile compounds with thermal treatment (Sieso and Crouzet ; Correa and others ).…”

Section: Resultsmentioning

confidence: 77%

Improvement of Flavor and Viscosity in Hot and Cold Break Tomato Juice and Sauce by Peel Removal

Mirondo

Barringer

2014

Journal of Food Science

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Tomatoes are typically not peeled before being made into juice but the peels contain enzymes that affect the odor, flavor, and viscosity of the juice. The peels are removed in the finisher, but their presence during the break process may affect quality. Juice was processed from peeled and unpeeled tomatoes using hot or cold break. The juices were pasteurized by high temperature short time (HTST), low temperature long time (LTLT), or with a retort. The control samples were treated with 10% calcium chloride to stop enzymatic activity in the juice. Sauce was made from juice and the tomato products were analyzed for volatiles, color, viscosity, and by sensory. Cold break juice made with peel contained higher levels of some lipoxygenase-, carotenoid-, and amino acid-derived volatiles, than the juice made without peel. Because of the lack of enzyme activity, hot break juices had lower levels of these volatiles and there was no significant difference between hot break juices made with and without peel. CaCl2 -treated and HTST juice had higher levels of most of the volatiles than LTLT, including the lipoxygenase-derived volatiles. The presence of peel produced a significant decrease in the viscosity of the cold break juice and sauce. There was no significant difference in the hue angle, total soluble solids, pH, titratable acidity, and vitamin C for most of the treatments. The texture, flavor, and overall liking of cold break juice made without peel were preferred over cold break juice made with peel whereas the color was less preferred. Between the sauces no significant differences in preference were obtained.

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“…Já no estudo de Martin e Kato, 21 que analisaram néctar de goiaba, encontraram teor inferior de AA (14,7mg.100mL -1 ). Além disso, Corrêa 22 analisando, também, néctares de goiaba (Psidium guajava L. var. Paluma) encontrou teores de vitamina C entre 36,61 e 30,19 mg.100mL -1 , valores associados à temperatura de armazenamento, sendo a amostra com maior teor armazenada a 10ºC e a de menor teor a 14ºC.…”

Section: Discussionunclassified

Teor e estabilidade de vitamina C em sucos in natura e industrializados

et al. 2015

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ResumoBuscou-se quantificar e comparar o teor de vitamina C dos sucos frescos in natura e sucos industrializados prontos para beber, no momento do preparo, na abertura da embalagem e durante o armazenamento refrigerado. Assim como relacionar o teor encontrado com o custo para atingir a recomendação de ingestão diária desta vitamina, para adultos do sexo feminino e masculino. A amostragem foi composta de sucos de laranja, uva, manga, goiaba, tangerina e abacaxi, sendo utilizadas para os industrializados três marcas diferentes. As análises de vitamina C foram efetuadas no momento do preparo ou abertura da embalagem, no 4º, 8º e 12º dia, a partir do método de Tillmans. Para verificação dos custos, estes foram relacionados aos dados de: teor de vitamina C dos sucos, volume de um copo de 200 mL, recomendação de ingestão e preço gasto na aquisição. Teores superiores de vitamina C foram encontrados na maioria dos sucos frescos in natura, sendo os resultados dos industrializados superiores apenas nos sabores de tangerina (marca B, G) e manga (marca E). Em relação à estabilidade, não foi possível afirmar qual tipo de suco, natural ou industrializado, apresentou maior estabilidade. O maior custo-benefício foi obtido pelos sucos naturais, dependendo da época de safra da fruta. Desta forma, torna-se necessário ressaltar a importância do consumo de frutas frescas, tanto na forma de suco quanto na sua forma in natura, fator este, comprovado neste estudo.Palavras-chave: Ácido Ascórbico. Sucos. Frutas. AbstractIt was sought to compare the content of vitamin C between fresh in natura and industrialized juices, ready to drink, immediately after being prepared or in the opening package respectively, as well as, during the refrigerated storage. These results were also related to the daily recommended intake of the vitamin for female and male adults. The sampling was composed by orange, grape, mango, guava, tangerine and pineapple juices, three different industrialized brands were used one sample of each, but guava and tangerine were used just two brands of each. The vitamin C tests were performed, using Tillman's methodology, immediately after the preparation or packing opening and on the fourth, eighth and twelfth following days. To verify the costs, these data were related: juice vitamin C content, 200 ml cup volume, recommended intake and price paid on the purchase. Higher vitamin C content was found mostly on the fresh in natura juice samples, and the industrialized higher results were presented in only tangerine (brands B, G) and mango (brand E) flavors. Regarding the stability, it was not possible to define which kind of juice, fresh or industrialized showed de higher one. The most favorable cost benefit was presented on the fresh juices, depending on the fruits harvest. Thereby, is advisable the consumption of fresh fruits, as juices as well as on its in natura state, as it has been shown on the present study.

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Changes in guava (Psidium guajava L. var. Paluma) nectar volatile compounds concentration due to thermal processing and storage

Cited by 10 publications

References 13 publications

Stabilization of guava nectar with hydrocolloids and pectinases

Stabilization of guava nectar with hydrocolloids and pectinases

Improvement of Flavor and Viscosity in Hot and Cold Break Tomato Juice and Sauce by Peel Removal

Teor e estabilidade de vitamina C em sucos in natura e industrializados

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