Stability of frozen marolo pulp during storage

Damiani, Clarissa; Silva, Flávio Alves da; Lage, Moacir Evandro; Pereira, Douglas Endrigo Perez; Becker, Fernanda Salamoni; Boas, Eduardo Valério de Barros Vilas

doi:10.1590/s0101-20612013000400017

Cited by 7 publications

(5 citation statements)

References 19 publications

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“…The similar findings have been documented by Sahari et al (2004) for frozen strawberry and Damiani et al (2013) for morolo pulp during frozen storage.…”

Section: Variation In Ascorbic Acid During Freezing and Frozen Storagesupporting

confidence: 88%

Preserving bioactive quality and color of novel frozen lemongrass puree tablets

Kaur

2021

Food Processing Preservation

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Fresh lemongrass samples pretreated using potassium metabisulfite solution (0.25% (w/v), hot water blanched for 2 min were frozen using static air (FSA) and continuous air (FCA) to prepare lemongrass puree tablets. The frozen product was packaged in polyethylene terephthalate (PET) jars and double‐layer zip pouches and stored at −2 and −18°C temperature for 6 months. The frozen product was analyzed for bioactive compounds and color characteristics after freezing and during storage at an interval of 2 months. Pretreatments exhibited a significant effect on all quality parameters except total flavonoid content and chroma (p < .05). All quality parameters except the ascorbic acid were significantly influenced by freezing method. Quality of frozen puree was influenced during storage with a significant impact of packaging material and storage period, regardless of storage temperature. Lemongrass puree samples frozen in static air, packaged in PET jars, and stored at −18°C showed highly acceptable quality after 6 months. Practical applications Fresh lemongrass has a limited shelf life after harvest. It is prone to browning, flavor loss, and weight loss due to high respiration rates. Freezing is a highly beneficial method of extending the shelf life of fresh produce without altering its fresh‐like quality. The present study demonstrates the effect of pre‐treatment, freezing, and storage on bioactive components and color characteristics of lemongrass puree with an aim to use it as an ingredient in ready‐to‐use form. These frozen tablets can be used directly while food preparation. This research would provide the progressive farmers and entrepreneurs with an innovative technology for food preservation that can be adapted to both on‐farm as well as industrial level. The present study can be utilized by food process engineers for defining the process for industrial production not only of this product also many new products. The investigations from this study show potential of lemongrass to be used as a natural food additive in food formulations, for enhanced flavor and health benefits.

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“…The similar findings have been documented by Sahari et al (2004) for frozen strawberry and Damiani et al (2013) for morolo pulp during frozen storage.…”

Section: Variation In Ascorbic Acid During Freezing and Frozen Storagesupporting

confidence: 88%

Preserving bioactive quality and color of novel frozen lemongrass puree tablets

Kaur

2021

Food Processing Preservation

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“…Em trabalho realizado com polpas pasteurizadas e congeladas de marolo, Damiani et al (2013b) As médias seguidas pela mesma letra nas colunas não diferem estatisticamente entre si, ao nível de 1% (**), pelo teste de Tukey. ns = não significativo.…”

Section: Santos E H F Et Alunclassified

Aspectos físico-químicos e microbiológicos de polpas de frutas comercializadas em Petrolina (PE) e Juazeiro (BA)

Santos

Neto

Donzeli

2016

Braz. J. Food Technol.

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Este é um artigo publicado em acesso aberto (Open Access) sob a licença Creative Commons Attribution, que permite uso, distribuição e reprodução em qualquer meio, sem restrições desde que o trabalho original seja corretamente citado. Aspectos físico-químicos ResumoObjetivou-se com este trabalho avaliar as características físico-químicas e microbiológicas de polpas de frutas congeladas comercializadas em Petrolina (PE) e Juazeiro (BA). Para tanto, foram analisados sete sabores de quatro marcas de polpas de frutas (A, B, C e D) quanto ao número total de bolores e leveduras, coliformes totais e termotolerantes a 45 °C (fecais), pH, sólidos solúveis e cor. Os resultados obtidos para um mesmo sabor, das diferentes marcas, de quatro repetições, foram submetidos à análise de variância e comparação de médias pelo teste de Tukey, a 5% de significância. Os resultados de cada amostra foram comparados, individualmente, aos valores determinados pela legislação brasileira para cada sabor de polpa de fruta. Todas as marcas apresentaram características de sólidos solúveis e cor condizentes com a legislação, com pequenas variações entre marcas, a depender do sabor. A marca C apresentou amostras com valores elevados de bolores e leveduras em todos os sabores. Observou-se, ainda, valores de pH diferentes do estabelecido pela legislação nas polpas de manga e caju. Também foram detectados coliformes termotolerantes em polpas da marca C. Concluiu-se que 61,75% das polpas da marca C, 14,29% das polpas da marca A e 14,29% das polpas da marca D apresentaram-se impróprias para o consumo. Constatou-se também a necessidade de se estabelecerem, na legislação, padrões físico-químicos para polpas de abacaxi e tamarindo. Palavras-chave: Segurança alimentar; Bolores; Leveduras; Coliformes. SummaryThis study aimed to evaluate some physical, chemical and microbiological characteristics of frozen fruit pulps marketed in Petrolina (PE/Brazil) and Juazeiro (BA/Brazil). For this purpose seven flavours of four brands (A, B, C and D) of frozen fruit pulps were evaluated for the total number of moulds and yeasts, total coliforms and coliforms heat tolerant at 45 °C (faecal), pH, soluble solids and colour. The results obtained for the same flavour of different brands, with four repetitions, were submitted to an analysis of variance and the means compared using Tukey´s test (5% significance). Furthermore, the results were evaluated based on the Brazilian legislation for each type of fruit pulp. All the brands showed colours and total soluble solids which conformed with the legislation, with minor variations between brands depending on the flavour. The samples of brand C presented high levels of moulds and yeasts for all flavours and pH values different from those established by the Brazilian legislation for mango and cashew pulps. Faecal coliforms were also detected in the brand C pulps. It was concluded that 61.75% of brand C, 14.29% of brand A and 14.29% of brand D frozen fruit pulps were unfit for consumption. The need to establish physical and chemic...

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“…studied the stability of ascorbic acid in frozen plum pulp and observed nonsignificant decrease up to 30 days of storage and thereafter a significant drop of about 10.70% was observed after 120 days of storage. Similarly,Damiani et al (2013) reported a significant reduction of ascorbic acid content in marolo pulp during frozen storage for 12 months.…”

mentioning

confidence: 86%

Influence of anti‐browning treatments on enzymatic browning, distinctive properties, and microbiological characteristics of banana pulp during short‐term frozen storage

Arora

Goraya

Siddiqui

et al. 2021

J. Food Process. Preserv.

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Banana (Musa paradisiacal L.) belongs to Musaceae family and India is the largest producer of banana with an annual production of 30.80 million tons, contributing to 25.7% of the world's banana production (National Horticulture Board, 2018). Banana is one of the cheapest, delicious, and most nutritious among all fruits with several medicinal properties. There has been a lot of work on various parts of banana plant and reported to have many medicinal properties for treatment of diseases like diarrhea, diabetes, cancer, hypertension, Alzheimer's, urolithiasis, ulcers, and infections (Kumar et al., 2012). Banana being a perishable crop results in quality decrease after harvesting. Therefore, the processing of pulp to value-added products can be a vital agro-industrial approach that increases economy, reduces postharvest losses by minimizing waste. However, main problem with utilization of banana is its enzymatic browning that develops when it comes in contact with oxygen present in the environment (Moline et al., 1999). The enzymatic browning is predominantly initiated by phenolic compound's oxidation into quinones that further polymerize to melanoidins (red, brown, and black pigment) by oxidative enzymes (polyphenol oxidase and peroxidase), leading to undesirable browning (Ranveer

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Stability of frozen marolo pulp during storage

Cited by 7 publications

References 19 publications

Preserving bioactive quality and color of novel frozen lemongrass puree tablets

Preserving bioactive quality and color of novel frozen lemongrass puree tablets

Aspectos físico-químicos e microbiológicos de polpas de frutas comercializadas em Petrolina (PE) e Juazeiro (BA)

Influence of anti‐browning treatments on enzymatic browning, distinctive properties, and microbiological characteristics of banana pulp during short‐term frozen storage

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