Antioxidant potential of Psidium guinnensis Sw. jam during storage

Damiani, Clarissa; Silva, Flávio Alves da; Asquieri, Eduardo Ramirez; Lage, Moacir Evandro; Boas, Eduardo Valério de Barros Vilas

doi:10.1590/s1983-40632012000100013

Cited by 19 publications

(20 citation statements)

References 21 publications

(17 reference statements)

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“…The data for + a * oscillated at time zero from 9.53 to 11.36 (Table ), with samples DJ1, DJ2 and DJ4 not differing statistically ( P < 0.05) among themselves, and are close to the value reported by Damiani et al . (2012b) in P. guinnensis jam (9.48). With respect to + b * data, time zero values were greater than 35, ranging from 35.73 to 40.63 (Table ), showing the existence of a more marked yellowish color.…”

Section: Resultsmentioning

confidence: 99%

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Physicochemical Stability of Diet Umbu-Caja Jams Stored under Ambient Conditions

Oliveira

Santos

Gomes

et al. 2014

Journal of Food Processing and Preservation

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The aim of this study was to develop and assess the physicochemical stability of umbu-caja diet jams during storage under ambient conditions. Five jam formulations were prepared, with varying concentrations of aspartame (0.055, 0.065 and 0.075%) and low methoxyl pectin (0.5, 1.0 and 1.5%). In addition to umbu-caja pulp, edulcorant and pectin, calcium chloride and potassium sorbate were used. The formulations were concentrated in an open saucepan until reaching total soluble solids (TSS) of 12.5°Brix, transferred to glass containers and stored at mean temperature and relative humidity of 23.25C and 81%, respectively, with physicochemical analyses at day 0 and every 30 days of storage up to 180 days. It was found that storage did not cause significant alterations in the relative humidity, total solids, water activity, TSS and extrusion. Data related to total soluble solids/total titratable acidity (TSS/TTA), pH and hardness increased significantly, whereas TTA and color parameters were reduced. Moreover, the jams were considerably darkened at the end of storage. PRACTICAL APPLICATIONSThis paper presents an alternative for conservation of umbu-caja fruit (Spondias spp.), through the development of energy-reduced jams. This preservation method makes it possible to provide a new product in the food industry, especially geared for people with restrictions on sucrose or those who want to do diet.

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Section: Resultsmentioning

confidence: 99%

“…Reduced L * at the end of storage were also reported in Psidium guinnensis (Damiani et al . 2012b), apple guava (Mesquita et al . ), soursop (Pinedo et al .…”

Section: Resultsmentioning

confidence: 99%

Physicochemical Stability of Diet Umbu-Caja Jams Stored under Ambient Conditions

Oliveira

Santos

Gomes

et al. 2014

Journal of Food Processing and Preservation

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“…Houve considerável escurecimento da geleia ao longo da armazenagem, com redução significativa (p<0,01) da luminosidade (L*) em aproximadamente 50% ao final da estocagem, o que pode estar relacionado ao efeito da luz, uma vez que foi utilizada embalagem de vidro transparente, e a síntese de compostos escuros não enzimáticos produzidos através da reação de Maillard, fenômeno que geralmente ocorre durante o armazenamento prolongado de alimentos. Damiani et al (2012b) e Chauhan et al (2013 também reportaram escurecimento ao armazenarem geleias de araçá e coco, respectivamente, com considerável redução da L* ao longo da estocagem. Esse escurecimento afetou a aparência do produto durante a estocagem, todavia não se pode afirmar se isto interfere na preferência dos consumidores, uma vez que não foi realizada análise sensorial ao longo do armazenamento da geleia.…”

Section: Resultsunclassified

Desenvolvimento, caracterização e estabilidade de geleia tradicional de umbu-cajá

et al. 2014

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RESUMO -Objetivou-se desenvolver geleia tradicional de umbu-cajá, caracterizá-la quanto a parâmetros físicos, químicos, microbiológicos e sensoriais, e avaliar sua estabilidade durante o armazenamento por seis meses em condições ambientais. Para processamento, foram utilizados 44% de polpa diluída de umbu-cajá, 1% de pectina de alto teor de metoxilação (ATM) e 55% de açúcar cristal. A formulação foi submetida à cocção em tacho aberto de aço inoxidável até teor de sólidos solúveis totais de cerca de 68 °Brix. A geleia foi envasada em recipientes de vidros transparentes, caracterizada e estocada em temperatura e umidade relativa médias de 23,25 °C e 81%, respectivamente, com acompanhamento por meio de análises físicas e químicas a cada 30 dias de armazenamento. Os resultados da caracterização química evidenciaram produto com elevado teor de carboidratos, baixos conteúdos de cinzas e proteínas e valor calórico de 256 kcal/100 g. Não foi verificado contagem dos microorganismos pesquisados (bolores e leveduras, coliformes totais e termotolerantes, Staphylococcus, bactérias mesófilas e Salmonella). Constatou-se alta aceitabilidade, com índices de aceitação superiores a 70% para todos os atributos sensoriais investigados (cor, aparência, aroma, consistência, sabor, doçura e impressão global) e intenção de compra de 67,5%, indicando potencial para industrialização e comercialização. O armazenamento promoveu aumento significativo nos valores de pH, sólidos solúveis totais (SST), relação SST/ATT e firmeza e reduções significativas na acidez total titulável (ATT), atividade de água, luminosidade, intensidades de vermelho e amarelo, croma, ângulo de tonalidade, extrusão e adesividade. Constatou-se tendência à estabilidade dos valores de umidade e de sólidos totais. O processamento do umbu-cajá para elaboração de geleia mostrou-se viável, apresentando-se como mais uma opção de renda para pequenos produtores do semiárido brasileiro. Termos para indexação: Spondias spp., processamento, controle de qualidade, estocagem. DEVELOPMENT, CHARACTERIZATION AND STABILITY OF TRADITIONAL UMBU-CAJA JAMABSTRACT -The aim of this study was to develop traditional umbu-caja jam, characterization of its physical, chemical, microbiological and sensory parameters, and to evaluate the stability during storage for six months at ambient conditions. For processing, 44% of the diluted umbu-caja pulp, 1% of high methoxyl pectin (HMP) and 55% of granulated sugar were used. The formulation was subjected to cooking in open stainless steel pan until soluble solids content of about 68 ° Brix. The jam was bottled in transparent glass containers. It was characterized and stored in temperature and humidity averages of 23.25 °C and 81% respectively with monitoring by physical and chemical analysis at every 30 days of storage. The results of the chemical characterization showed that product presented high carbohydrate content, low protein and ash contents and calorific value of 256 g kcal/100 g. It was not observed any microorganisms in this product (molds and y...

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“…The change in color values may be due to non-enzymatic browning reactions. Damiani et al (2012) noticed a decrease in color of the jam during a year of storage. In addition, Besbes et al (2009) reported the same in their two months' study.…”

Section: Sensory Evaluationmentioning

confidence: 97%

Effects of Replacing Pectin with Date Pits Powder in Strawberry Jam Formulation

Alqahtani¹

2020

SJKFU

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The importance of date (Phoenix dactylifera) pits as an agricultural waste arise from its large dietary fiber contents despite its limited usage in food processing. For this reason, replacing pectin in jam production with date pits powder (DPP) has been considered as a promising research area. This study aimed at evaluating the effects of pectin replacement in a strawberry jam with Khalas palm dates pits powder (DPP) as a novel source of dietary fiber. The examined treatments were replacing 25% of pectin by DPP (0.1%DPP and 0.3% pectin), 50% (0.2%DPP and 0.2% pectin), 75% (0.3 %DPP and 0.1% pectin), and 100% (0.4% %DPP and 0.0% pectin) compared with control treatment at 0.0% DPP and 0.4% pectin. Prepared strawberry jam samples were evaluated monthly for chemical, textural and sensory for six months storage duration. The results indicated that all treatments of pectin replacement have a positive relationship with color parameters. A slight increase in acidity, dry matter contents, Bostwick (consistency indicator) during storage period was also noticed. Replacement treatments at 50% and 75% varied and showed an increase in viscosity, hardness, cohesiveness, and adhesiveness for the strawberry jam samples during the storage period. There were no significant differences (p>0.05) in the sensory scores for color, taste, and texture. Overall acceptability increased steadily up to the 6th month of storage. The use of DPP as a novel source of dietary fiber may be an alternative to pectin in jam production.

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Antioxidant potential of Psidium guinnensis Sw. jam during storage

Cited by 19 publications

References 21 publications

Physicochemical Stability of Diet Umbu-Caja Jams Stored under Ambient Conditions

Physicochemical Stability of Diet Umbu-Caja Jams Stored under Ambient Conditions

Desenvolvimento, caracterização e estabilidade de geleia tradicional de umbu-cajá

Effects of Replacing Pectin with Date Pits Powder in Strawberry Jam Formulation

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