Clarificação de polpa de camu-camu por microfiltração

Barreto, Angela Gava; Cabral, Lourdes Maria Corrêa; Freitas, Suely Pereira

doi:10.1590/s1981-67232013005000026

Cited by 9 publications

(12 citation statements)

References 20 publications

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“…The peel had the lowest acidity index. These results are consistent with those found in the literature (Rufino et al, 2009;Akter et al, 2011;Barreto et al, 2013;Fujita et al, 2013). The pulp and the whole fruit had higher values of acid.…”

Section: Resultssupporting

confidence: 93%

“…Finally, the pulp had the lowest soluble solids, with mean value of 5.53 °Brix, similar to the reports found in the literature regarding the pulp (Barreto et al, 2013;Fujita et al, 2013;Grigio et al, 2016) and the fruit (Rufino et al, 2009). Thus, it can be inferred that camu-camu seeds likely have the highest sugar content.…”

Section: Resultssupporting

confidence: 88%

“…Thus, the seed presented lower acidity when compared with the other parts of the fruit. Values lower than those observed in the present study have been reported in the literature (Akter et al, 2011;Barreto et al, 2013;Rufino et al, 2009).…”

Section: Resultscontrasting

confidence: 65%

“…Much information is found regarding the antioxidant activity of camu-camu fruits, and several methods are being tested. However, all of them lead to the same result, proving that camu-camu is one of the fruits with the highest antioxidant activity, and with great potential for application and development as a functional food (Baldeon et al, 2015;Barreto et al, 2013;Bataglion et al, 2015;Fracassetti et al, 2013;Fujita et al, 2013;Neves et al, 2015;Rufino et al, 2010;Solis et al, 2009;Villanueva et al, 2010).…”

Section: Resultsmentioning

confidence: 95%

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Qualitative evaluation and biocompounds present in different parts of camu-camu (Myrciaria dubia) fruit

Grigio¹,

Chagas²,

Rathinasabapathi³

et al. 2017

Afr. J. Food Sci.

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Camu-camu fruits have high functional importance and great potential as food. Knowing and determining the nutrients present in its fruitsis crucial, in order to understand the relationship between consumption and human health. For this reason, the objective of this work was to evaluate qualitative attributes, such as organic acids content, antioxidant capacity and functional potential of different parts of camu-camu fruit. The fruit used in the present study were collected in the state of Amazonas, Brazil, and analyzed at the University of Florida, Gainesville, U.S.A. Seed, peel, pulp, pulp+peel, and whole fruit were evaluated regarding pH, soluble solids, titratable acidity, and levels of ascorbic acid, phenolic compounds, anthocyanins, and flavonoids. Antioxidant activity was evaluated by the Ferric Reducing Antioxidant Power (FRAP) and Diphenyl-1-picrylhydrazyl (DPPH) methods. Based on the results, camucamu fruit proved to be a good source of acids, and the pulp is the part that is most concentrated in organic acids. Also, the pulp presents the highest amount of phenolic compounds and highest antioxidant activity. The peel had relatively higher amount of pigments, anthocyanins and flavonoids, and higher concentration of ascorbic acid, proving that it can also be used as a source of bioactive compounds.

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Section: Resultssupporting

confidence: 93%

Section: Resultssupporting

confidence: 88%

Section: Resultscontrasting

confidence: 65%

Section: Resultsmentioning

confidence: 95%

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Qualitative evaluation and biocompounds present in different parts of camu-camu (Myrciaria dubia) fruit

Grigio¹,

Chagas²,

Rathinasabapathi³

et al. 2017

Afr. J. Food Sci.

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“…It is known that the lower the viscosity of the fluid, the less the drop in pressure during the flow, thereby lowering the power needed for pumping and consequently reducing electricity costs (VIDAL et al, 2006). In the microfiltration process, the lower permeate fluxes were related to the presence of suspended solids (pectin and fibres) and, consequently, higher viscosities (BARRETO et al, 2013). A combination of pectinases, cellulases and hemicellulases, collectively called macerating enzymes, are related to the extraction and clarification of juices, but they also have an effect in reducing viscosity (BHAT, 2000;BARROSI et al, 2004).…”

Section: Introductionmentioning

confidence: 99%

Enzyme optimization to reduce the viscosity of pitanga (Eugenia uniflora L.) juice

Ongaratto

Viotto

2016

Braz. J. Food Technol.

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Enzyme optimization to reduce the viscosity of pitanga (Eugenia uniflora L.) juice Otimização enzimática para reduzir a viscosidade de suco de pitanga (Eugenia uniflora L.) SummaryThe aim of this work was to separately evaluate the effects of pectinase and cellulase on the viscosity of pitanga juice, and determine the optimum conditions for their use employing response surface methodology. The independent variables were pectinase concentration (0-2.0 mg.g -1 ) and cellulase concentration (0-1.0 mg.g -1 ), activity time (10-110 min) and incubation temperature (23.2-56.8 °C). The use of pectinase and cellulase reduced the viscosity by about 15% and 25%, respectively. The results showed that enzyme concentration was the most important factor followed by activity time, and for the application of cellulase the incubation temperature had a significant effect too. The regression models showed correlation coefficients (R 2 ) near to 0.90. The pectinase application conditions that led to the lowest viscosity were: concentration of 1.7 mg.g -1 , incubation temperature of 37.6 °C and incubation time of 80 minutes, while for cellulase the values were: concentration of 1.0 mg.g -1 , temperature range of 25 °C to 35 °C and incubation time of 110 minutes.Keywords: Pectinase; Cellulose; Viscosity; Pitanga juice. ResumoO objetivo deste trabalho foi avaliar o efeito da pectinase e da celulase, separadamente, sobre a viscosidade do suco de pitanga, além de otimizar as condições de seu uso. Empregou-se para este estudo a metodologia de superfície de resposta. As variáveis independentes foram concentração de pectinase (0-2,0 mg.g -1 ) e concentração de celulase (0-1,0 mg.g -1 ), tempo de atividade (10-110 min) e temperatura de incubação (23,2-56,8 °C). As aplicações de pectinase e celulase resultaram em redução da viscosidade em torno de 15% e 25%, respectivamente. Os resultados indicaram que a concentração enzimática foi o fator mais importante, seguida pelo tempo de incubação e, para a aplicação de celulase, a temperatura também teve efeito significativo. Os modelos de regressão apresentaram coeficiente de correlação (R 2 ) em torno de 0,90. As condições de aplicação para pectinase, que resultaram em suco com menor viscosidade, foram concentração de 1,7 mg.g -1 , temperatura de incubação de 37,6 °C e tempo de atividade de 80 minutos, enquanto que, para celulase, as condições de aplicação foram concentração de 1,0 mg.g -1 , faixa de temperatura entre 25 e 35 °C, e tempo de atividade de 110 minutos. Palavras

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Quantification and Concentration of Anthocyanidin from Indian Blackberry (Jamun) by Combination of Ultra- and Nano-filtrations

Ghosh

Pradhan

Mishra

et al. 2018

Food Bioprocess Technol

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Clarificação de polpa de camu-camu por microfiltração

Cited by 9 publications

References 20 publications

Qualitative evaluation and biocompounds present in different parts of camu-camu (Myrciaria dubia) fruit

Qualitative evaluation and biocompounds present in different parts of camu-camu (Myrciaria dubia) fruit

Enzyme optimization to reduce the viscosity of pitanga (Eugenia uniflora L.) juice

Quantification and Concentration of Anthocyanidin from Indian Blackberry (Jamun) by Combination of Ultra- and Nano-filtrations

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