Alterações físico-químicas e microbiológicas durante o armazenamento de doces de umbu (Spondias tuberosa Arr. Câmara) verde e maduro

Martins, Maria Lúcia Almeida; Borges, Soraia Vilela; Cunha, Ana Catarina Monteiro Carvalho Mori da; Oliveira, Filde Pereira; Augusta, Ivanilda Maria; Amorim, Elizete

doi:10.1590/s0101-20612010005000004

Cited by 6 publications

(3 citation statements)

References 10 publications

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“…This indicates that the product is microbiologically suitable for use during six months of storage in both packages. Similar results were obtained by Nachtigall et al (2004), Policarpo et al (2007 and Martins et al (2010).…”

Section: Microbiological Analysessupporting

confidence: 89%

Influence of storage time and packaging on the sensory profile of functional diet guava preserve

Mesquita

Souza

Rodrigues

et al. 2017

BFJ

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Purpose People are increasingly concerned about food and health and seek for functional and sugar-free products. However, there are technological challenges when adding functional components and substituting sugar in foods. Thus, the purpose of this paper is to evaluate the influence of packaging and storage time on the sensory profile of functional diet guava preserve added with prebiotics, supporting the development of functional and sugar-free products and contributing to the product variety in the market. Design/methodology/approach A two-factor full factorial design was conducted in triplications that evaluated transparent and opaque packaging vs storage time (six months). The products were stored in packages with different light permeability (transparent and opaque). Quantitative descriptive analysis (QDA) and acceptance tests were performed. Findings The packaging material did not affect the sensory changes of functional diet guava preserve during the six months of storage. QDA test showed that from three months of storage the original characteristics of the product were lost and a slight decrease in overall acceptance was observed after four and six months. However, during the six months the products had good acceptance; consequently, it was not possible to establish their rejection before this period. Research limitations/implications More detailed studies regarding a longer storage period, including the physical and chemical measurements must be done to clarify other points about the influence of packaging and storage time on the sensory profile of functional diet guava preserve added with prebiotics. Therefore, researchers are encouraged to test the proposed propositions further. Practical implications The development of a functional and sugar-free preserve is a good alternative to provide a product that meets the actual consumer desires and adds value to the product. However, there are technological challenges when adding functional components and substituting sugar in foods. Thus, this study provides important information for the development of sugar-free and functional products, and to prolong their shelf life. Originality/value There are few studies with respect to the sensory aspects during the storage of functional preserves. Thus, this work will aid future studies, supporting the development of functional and sugar-free products and contributing to the product variety in the market.

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Section: Microbiological Analysessupporting

confidence: 89%

Influence of storage time and packaging on the sensory profile of functional diet guava preserve

Mesquita

Souza

Rodrigues

et al. 2017

BFJ

Self Cite

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“…Esta redução se deve provavelmente a hidrólise de açúcares não redutores a redutores, os quais são mais higroscópicos e depressores de atividade de água. 21 A embalagem de vidro apresentou maior conservação da atividade da água na geleia durante o tempo de armazenamento, provavelmente, Tabela 1. Valores médios das características físico-químicas de geleias de amora acondicionadas em diferentes embalagens.…”

Section: Resultsunclassified

Avaliação Da Estabilidade De Geleias De Amora-Preta Acondicionadas Em Diferentes Embalagens

Carneiro

Pires

Lima

et al. 2016

J. Bioen. Food Sci.

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A geleia de amora-preta apresenta alto potencial para industrialização tendo em vista que o fruto possui estrutura frágil, elevada perecibilidade e alta atividade respiratória. Este trabalho objetivou avaliar a estabilidade de geleias de amora-preta acondicionadas em embalagem de vidro e de polipropileno à temperatura ambiente (25ºC ± 2ºC) em condições de luminosidade e em temperatura refrigerada (4ºC ± 2ºC) durante 120 dias. Foram analisadas as seguintes características físico-químicas: atividade de água, sólidos solúveis, acidez titulável, pH, antocianinas totais, teor de vitamina C e atividade antioxidante. Observou-se que a qualidade das geleias foi influenciada pelo tipo de embalagem e pelo tempo de armazenamento, os quais comprometeram as características físico-químicas do produto. Os resultados mostraram um decréscimo na atividade de água, nos níveis de antocianinas totais e nos teores de vitamina C com o decorrer do armazenamento, no entanto, a embalagem de vidro apresentou melhores resultados quanto à manutenção das características físico-químicas da geleia vindo a contribuir para a manutenção da vida útil do produto. ABSTRACT -The blackberry jam has a high potential for industrialization, in order that the fruit has a fragile structure, high perishability, and high respiratory activity. This study evaluated the stability of blackberry jams packed in glass and polypropylene at temperature (25 ± 2ºC) in light conditions and refrigerated temperature (4ºC ± 2ºC) for 120 days. The physico and chemical characteristics were analyzed: water activity, soluble solids, titratable acidity, pH, total anthocyanins and the content of vitamin C. It was observed that the quality of jams was influenced by the type of packaging and the storage time, which committed the nutritional characteristics of the product. The results showed a decrease in water activity, the levels of anthocyanins and vitamin C with the time of storage, however, the glass packaging showed better values for the maintenance of the physico-chemical characteristics jams been contribute to maintaining the shelf-life of the product.Keywords: Blackberry. Jam. Packaging materials. Quality Financiamento: Os autores reportam que não houve suporte e auxílio financeiro. Conflito de interesse:Os autores declaram que não há conflito de interesse. Como citar esse documento (ABNT):CARNEIRO, L.M.; PIRES, C.R.F.; LIMA, J.P.; PEREIRA, P.P.A.; LIMA, L.C.O. Avaliação da estabilidade de geleias de amora preta acondicionadas em diferentes embalagens.

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“…The processing of fruit residues is a promising alternative for residue use since it can provide an agreeable flavor, color, and texture to foods with an increase in sweetness allowing for product preservation for long periods and making its consumption possible in non-producing regions, thus increasing availability (GODOY et al, 2005;DAMIANI et al, 2009;MARTINS et al, 2010). Aiming to make use of the passion fruit peel, Oliveira et al (2002) prepared preserves in syrup using passion fruit albedo aromatized with spices, and the results demonstrated the viability of reusing it in fruit preserves.…”

Section: Introductionmentioning

confidence: 99%

Influence of process parameters on the color and texture of passion fruit albedo preserved in syrup

et al. 2013

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The industrialization of passion fruit in the form of juice produces considerable amounts of residue that could be used as food. The objective of the present study was to determine the effects of the volume of passion fruit juice added to the syrup and the cooking time on the color and texture of passion fruit albedo preserved in syrup. Multi-linear models were well fit to describe the value for a* (for the albedo) the values for b* (for the albedo and syrup), which exhibited high correlation coefficients of 98%, 84%, and 88%, respectively. The volume of passion fruit juice added and the cooking time of the albedos in the syrup, involved in the processing of passion fruit albedo preserves in syrup, significantly affected color analyses. The texture was not affected by the parameters studied. Therefore, the use of larger volumes of passion fruit juice and longer cooking time is recommended for the production of passion fruit albedo preserves in syrup to achieve the characteristic yellow color of the fruit.

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Alterações físico-químicas e microbiológicas durante o armazenamento de doces de umbu (Spondias tuberosa Arr. Câmara) verde e maduro

Cited by 6 publications

References 10 publications

Influence of storage time and packaging on the sensory profile of functional diet guava preserve

Influence of storage time and packaging on the sensory profile of functional diet guava preserve

Avaliação Da Estabilidade De Geleias De Amora-Preta Acondicionadas Em Diferentes Embalagens

Influence of process parameters on the color and texture of passion fruit albedo preserved in syrup

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