Effects of thermal process in bioactive compounds of mixed Brazilian cerrado fruit jam

Abstract

The purpose of this study was to determine the effect of thermal vacuum processing and thermal processing without vacuum on the content of bioactive compounds and the antioxidant activity of low-calorie mixed Brazilian cerrado fruit jam. The mixed jam consisted of 60% of mixed pulp of Marolo, soursop and sweet passion fruit, and 40% other ingredients. This jam was utilized a completely randomized design to evaluate the antioxidant activity, total phenolic profile and content, carotenoid profile, and ascorbic acid content. The results showed that there was a reduction in bioactive compounds in the jam of 44.37% for total phenolics, 50.56% for ascorbic acid, 78.40% total carotenoids, and 65.14% for antioxidant activity when compared with the mixed pulps. In the carotenoid profile, reduction was observed for all compounds in relation to the mixed pulps, especially β-carotene (average loss of 81.89%). Independent of the processing, there was a significant increase in m-coumaric acid in the jam compared with the mixed pulp. The concentrations of other phenolic compounds decreased after processing. These results suggest that thermal vacuum processing is most suitable for the production of jam with higher nutritional value.

Scientific Advances in the Last Decade on the Recovery, Characterization, and Functionality of Bioactive Compounds from the Araticum Fruit (Annona crassiflora Mart.)

“…The use of the pulp provided numerous nutritional and functional benefits to the food products ( Table 3 ). Jams developed with araticum pulp showed high concentrations of phenolic compounds [ 93 ], as well as araticum juices, which presented high phenolic compounds content and increased antioxidant activity [ 94 , 95 ]. In addition, incorporating araticum pulp flour in bread and food bars considerably improved the content of dietary fiber, carotenoids, phenolic compounds, antioxidant activity [ 96 , 97 , 98 , 99 ], and vitamin C and minerals levels in the food bars [ 96 , 97 ].…”

Effect of gamma irradiation and calcium carbonate on the overall quality of pumpkin jam during storage

“…was increased by 63.7%, on average, during storage. However, total phenolic, vitamin C and antioxidant activity (DPPH) compounds in low-calorie mixed Brazilian cerrado fruit jam was better preserved by thermal vacuum processing than thermal processing without vacuum (Brandão et al, 2021). According to (Shiri et al, 2011) an increase phenylalanine ammonialyase (PAL) activity was happened as result of physical damage of plant tissue, which leads to an increase in phenolic compounds…”

Cationic Nature of Water and Hydrogen Peroxide on the Formation of Passion Fruit Seedlings1

“…Among the fruit crops of greatest economic and social importance in the Northeast, passion fruit (Passiflora edulis Sims) stands out as the third juice most produced by the agroindustry (ZACHARIAS; FALEIRO; ALMEIDA, 2020), with high aggregated value and great acceptance both fresh and as concentrated pulp, which can be used for the processing of juices, sweets, ice cream, nectars and liqueurs, and can be marketed both in the domestic market and for export (BRANDÃO et al, 2020).…”