Changes in the physicochemical and microbiological properties of frozen araça pulp during storage

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

doi:10.1590/s0101-20612013000500004

Cited by 11 publications

(21 citation statements)

References 27 publications

(25 reference statements)

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“…Corroborating these results, Lima et al () found a decrease in C * of pasteurized and unpasteurized acerola pulp during frozen storage (−18 ± 2°C) for 360 days. Studies on the stability of fruit pulps have reported changes in the color induced by pasteurization, freezing methods, temperature, and storage time (Aquino, Carnelossi, & Castro, ; Damiani et al, ; Lima et al, ), as identified in this present study.…”

Section: Resultssupporting

confidence: 71%

“…pasteurization on the quality of guava pulp frozen and stored for 60 days showed that the pasteurization caused no coloration change (Damiani et al, 2013). No studies were found in the literature evaluating the strawberry pulp physicochemical characteristics under conditions similar to this present study.…”

supporting

confidence: 44%

“…In a study by Lima et al (), involving pasteurized and unpasteurized acerola pulp stored under freezing (−18 ± 2°C) for 360 days, they found that heat treatment negatively influenced the initial soluble solids levels, whereas the unpasteurized pulps showed better initial coloration characteristics. However, a study on the effect of pasteurization on the quality of guava pulp frozen and stored for 60 days showed that the pasteurization caused no coloration change (Damiani et al, ). No studies were found in the literature evaluating the strawberry pulp physicochemical characteristics under conditions similar to this present study.…”

Section: Introductionmentioning

confidence: 99%

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Physicochemical and volatile profile alterations in pasteurized and frozen strawberry pulp during storage

Gonçalves¹,

Resende

Carvalho

et al. 2017

J Food Process Preserv

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This study evaluated the physicochemical characteristics and volatile profile of strawberry pulp subjected to factors, pasteurization (unpasteurized and pasteurized), freezing method (static air and forced air), and their interactions, during 12 months. Strawberry fruit were washed, sanitized, and pulped. The pulp was packaged, pasteurized, and frozen (0, 2, 4, 6, and 12 months). We concluded that pasteurization alters the strawberry pulp color. The impact of pasteurization and freezing method on the strawberry pulp pH, titratable acidity, and soluble solids variables is negligible. We tentatively identified 13 volatile compounds in fresh fruit and pulp, ethyl acetate, ethyl hexanoate, and linalool being the volatiles with the highest area percentage in the two products.The esters were predominant in both the fruit and strawberry pulp. Time is the most determining factor in modifying the strawberry pulp volatile profile, having an isolated effect on the increase of ethanol, ethyl butanoate, and linalool. Practical applicationsThe strawberry is very used worldwide as raw material to different products, due to its color, flavor, and aroma. Thus, obtaining further information about the changes caused by processing and storage is of great importance for the food industry. This study shows the effect of simultaneous application of different processing techniques (pasteurization and freezing methods) on physicochemical variables and volatile profile of strawberry pulp over prolonged storage. Significant and unpublished results involving color, pH, acidity, soluble solids, and volatile compounds of strawberry frozen pulp over storage period are presented and may be applied for food industry to keep the pulp quality.

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Section: Resultssupporting

confidence: 71%

supporting

confidence: 44%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Physicochemical and volatile profile alterations in pasteurized and frozen strawberry pulp during storage

Gonçalves¹,

Resende

Carvalho

et al. 2017

J Food Process Preserv

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“…Alterações dessa variável acima dos valores de referência podem indicar riscos potenciais à saúde do consumidor. Damiani et al (2013a) relacionaram a diminuição do pH de polpas de araçá congeladas, durante o período de estocagem, à presença de fungos que podem, pela via glicolítica, consumir o açúcar solúvel e produzir ácidos orgânicos. Além de influenciar a presença de microrganismos, ligeiras alterações de pH afetam a cor do produto, uma vez que este tem efeito significativo sobre a expressão da antocianina (FARAONI et al, 2008;VEBERIC et al, 2014).…”

Section: Santos E H F Et Alunclassified

“…Segundo Damiani et al (2013a), a cor pode sofrer alterações de acordo com o tempo de estocagem das polpas. Eles relataram que todas as propriedades da cor observadas durante um ano de estocagem de polpas de araçá congeladas apresentaram ascensão.…”

Section: Introductionunclassified

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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Influence of preservation by heat and cold on the physicochemical and microbiological characteristics, bioactive compounds of pulp from sapota-do-Solimões (Quararibea cordata)

Monteiro

Karnopp

Michelon

et al. 2017

CyTA - Journal of Food

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The aim was to evaluate the influence of preservation by heat and cold on the physicochemical and microbiological characteristics and bioactive compounds of pulp from sapota-do-Solimões (Quararibea cordata) for 180 days of storage. The pulps were submitted to the following treatments: freezing; pasteurization + freezing; refrigeration; and pasteurization + refrigeration. The treatments affected the physicochemical parameters during storage. Of particular note was the reduction in water activity, the reduction in pH in the pulps stored under refrigeration, and the lightening in color of the pulps. Ascorbic acid remained stable during freezing, and the levels of total carotenoids were maintained in the pasteurization + freezing treatment. The total phenolics remained stable up to 150 days, and the antioxidant activity decreased during storage for all the treatments. The coliforms were less than 1 log CFU.g −1 and Salmonella ssp. was absent. The pasteurization + freezing treatment, as well as the freezing treatment, maintained the quality of the pulp for 180 days of storage.

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Changes in the physicochemical and microbiological properties of frozen araça pulp during storage

Cited by 11 publications

References 27 publications

Physicochemical and volatile profile alterations in pasteurized and frozen strawberry pulp during storage

Physicochemical and volatile profile alterations in pasteurized and frozen strawberry pulp during storage

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

Influence of preservation by heat and cold on the physicochemical and microbiological characteristics, bioactive compounds of pulp from sapota-do-Solimões (Quararibea cordata)

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