Influence of processing on the quality of pomaceas juice (Pyrus communis and Malus domestica)

Rocha, Andressa Schaia; Zielinski, Acácio Antônio Ferreira; Ávila, Suélen; Nogueira, Alessandro; Wosiacki, Gilvan

doi:10.4025/actasciagron.v35i1.15360

Cited by 4 publications

(4 citation statements)

References 23 publications

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“…The pear puree value (12.5 ± 0.084 °Brix) is in line with the “Protected Designation of Origin 'Rocha' pear Book of Specifications” range, as well as with the values measured earlier ( 22 ), for the same variety. It is also visible that the value obtained for the turbid juice is in line with previous ( 66 ) studies.…”

Section: Resultssupporting

confidence: 92%

“…About the remaining fractions, there is a significant (p < 0.05) loss in total phenols, in the centrifugation. However, the value obtained for the turbid juice (29.63 ± 0.361 mg 100 g −1 ) is higher than the obtained by Rocha et al (66) for pear juices produced by centrifugation. All total phenols content, for the three liquid fractions, are contained in the range obtained by Tarinoven and Eski (67), for different pear cultivars' juices.…”

Section: Nutritional Characterizationcontrasting

confidence: 65%

“…As previously mentioned, it is possible to apply some nutritional claims, considering the snack composition ( Table 7 ), and both the Regulation (EC) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods and the Commission Implementing Regulation (EU) 2020/1820 of 2 December 2020 authorizing the placing on the market of dried Euglena gracilis as a novel food under Regulation (EU) 2015/2283 of the European Parliament and of the Council and amending Commission Implementing Regulation (EU) 2017/2470. The carbohydrates content estimation (starch, reducing sugars, saccharose, and sorbitol) was calculated having into account the nutritional results obtained in pomace and retained fraction analysis, as well as the reported values of saccharose in pear purees and pear juice and of the sorbitol content in “Rocha” pear purees ( 61 , 66 ).…”

Section: Resultsmentioning

confidence: 99%

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Clean Label “Rocha” Pear (Pyrus communis L.) Snack Containing Juice By-Products and Euglena gracilis Microalgae

et al. 2022

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“Rocha do Oeste” pear is a Portuguese Protected Designation of Origin variety and one of the country's most relevant fruits for its nutritional value, production area, and exportation amounts. The recent integration of a pilot-scale juice production line brought to SUMOL+COMPAL company the need to characterize the new resulting fractions and value the new by-products. The objective of this work was to value the juice clarification by-products, producing a clean label and fiber-rich snack, in a circular economy rationale, where the secondary products are upcycled back into the food value chain, by creating another food product that includes those by-products. For the above to be possible, the laboratory conditions to produce pear fractions were optimized. After optimizing the puree centrifugation, using response surface methodology (RSM), and optimizing the turbid juice crossflow filtration, the different fractions were characterized in rheological, nutritional, and physical aspects. Comparison to the pulps revealed an increase in the viscosity of the pomace; an enriching effect on the fructose, glucose, and dietary fiber levels in the pomace, and maintenance of the vitamin C levels after centrifugation; and with no effect on the contents of total phenols during the filtration step. A thick pear snack was developed, incorporating retained fraction, inulin, and Euglena gracilis in the pomace, and optimized regarding its firmness and dietary fiber content. The snack characterization revealed an interesting total phenols content (which was maintained from the raw materials). Compared to the snack without microalgae and a commercial fruit snack, the pear snack with E. gracilis was well-accepted by the sensory panel, mainly in texture and appearance, and can be further improved in aroma and flavor. The snack without microalgae was the favorite among the three samples, in most sensory parameters, and never got the answer “I'm sure I wouldn't buy it.” Therefore, an innovative, clean label and plant-based snack was developed, in a circular economy rationale, which was relatively well-appreciated by the panel. This snack is rich in dietary fiber, having the possibility of presenting various nutritional claims, and the potential for easy sensory optimization.

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Section: Resultssupporting

confidence: 92%

Section: Nutritional Characterizationcontrasting

confidence: 65%

Section: Resultsmentioning

confidence: 99%

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Clean Label “Rocha” Pear (Pyrus communis L.) Snack Containing Juice By-Products and Euglena gracilis Microalgae

et al. 2022

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“…Hossain and others () used PCA and HCA to classify different spices based on in vitro antioxidant activity and individual polyphenolic antioxidant compounds. Rocha and others () also used multivariate methods to verify the influence of processing on the quality of pomaceas juice and confirmed the methods as efficient to distinguish the samples.…”

Section: Resultsmentioning

confidence: 87%

The Association between Chromaticity, Phenolics, Carotenoids, and In Vitro Antioxidant Activity of Frozen Fruit Pulp in Brazil: An Application of Chemometrics

Zielinski

Ávila

Ito

et al. 2014

Journal of Food Science

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A total of 19 Brazilian frozen pulps from the following fruits: açai (Euterpe oleracea), blackberry (Rubus sp.), cajá (Spondias mombin), cashew (Anacardium occidentale), cocoa (Theobroma cacao), coconut (Cocos nucifera), grape (Vitis sp.), graviola (Annona muricata), guava (Psidium guajava), papaya (Carica papaya), peach (Prunus persica), pineapple (Ananas comosus), pineapple and mint (A. comosus and Mentha spicata), red fruits (Rubus sp. and Fragaria sp.), seriguela (Spondias purpurea), strawberry (Fragaria sp.), tamarind (Tamarindus indica), umbu (Spondias tuberosa), and yellow passion fruit (Passiflora edulis) were analyzed in terms of chromaticity, phenolic compounds, carotenoids, and in vitro antioxidant activity using ferric reducing antioxidant power (FRAP) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) assays. Data were processed using principal component analysis (PCA) and hierarchical cluster analysis (HCA). Antioxidant capacity was measured by DPPH and FRAP assays, which showed significant (P < 0.01) correlation with total phenolic compounds (r = 0.88 and 0.70, respectively), total flavonoids (r = 0.63 and 0.81, respectively), and total monomeric anthocyanins (r = 0.59 and 0.73, respectively). PCA explained 74.82% of total variance of data, and the separation into 3 groups in a scatter plot was verified. Three clusters also suggested by HCA, corroborated with PCA, in which cluster 3 was formed by strawberry, red fruits, blackberry, açaí, and grape pulps. This cluster showed the highest contents of total phenolic compounds, total flavonoids, and antioxidant activity.

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Pears

Ghazouani¹,

Talbi²,

Sassi³

et al. 2020

Nutritional Composition and Antioxidant Properties of Fruits and Vegetables

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Influence of processing on the quality of pomaceas juice (Pyrus communis and Malus domestica)

Cited by 4 publications

References 23 publications

Clean Label “Rocha” Pear (Pyrus communis L.) Snack Containing Juice By-Products and Euglena gracilis Microalgae

Clean Label “Rocha” Pear (Pyrus communis L.) Snack Containing Juice By-Products and Euglena gracilis Microalgae

The Association between Chromaticity, Phenolics, Carotenoids, and In Vitro Antioxidant Activity of Frozen Fruit Pulp in Brazil: An Application of Chemometrics

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