Cinética de degradação de vitamina c em mangas 'palmer' minimamente processadas armazenadas em diferentes temperaturas

Alves, Juliana Alvarenga; Nassur, Rita de Cássia Mirela Resende; Pires, Caroline Roberta Freitas; Alcântara, Emanuelle Mara de; Giannoni, Juliana Audi; Lima, Luiz Carlos de Oliveira

doi:10.1590/s1413-70542010000300026

Cited by 12 publications

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“…It is worth pointing out that every activity, from postharvest to fruit processing, affects the phytochemicals and antioxidant properties of fresh fruits, the latter related to bioactive compounds beneficial to human health, such as vitamins C and E, carotenoids and polyphenols 32 . In this context, the determination of vitamin C content in fruits is very important because vitamin C degradation favors the appearance of non-enzymatic browning and bitter taste in fruit pulps 33 . Furthermore, vitamin C is an important food quality indicator due to its thermolabile nature.…”

Section: Problems On Physico-chemical Standards Of Fruit Pulpsmentioning

confidence: 99%

Tropical Fruit Pulps: Processing, Product Standardization and Main Control Parameters for Quality Assurance

Silva

Abud

2017

Braz. arch. biol. technol.

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Section: Problems On Physico-chemical Standards Of Fruit Pulpsmentioning

confidence: 99%

Tropical Fruit Pulps: Processing, Product Standardization and Main Control Parameters for Quality Assurance

Silva

Abud

2017

Braz. arch. biol. technol.

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“…With regard to losses, Alves et al (2010) listed the eight fruits with the highest losses in Brazil in the post-harvest phase, and mango appears in fifth place. These losses are the result of infections acquired in the field, pests and places unsuitable for storage and application of products that interfere with fruit physiology.…”

Section: Introductionmentioning

confidence: 99%

Effect of Ascophyllum nodosum seaweed extract on post-harvest 'Tommy Atkins’ mangoes

et al. 2018

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-The aim of this study was to determine the effect of Ascophyllum nodosum extract (AN), applied in different doses on the physicochemical characteristics of post-harvest 'Tommy Atkins' mangoes. The selected mango fruits were treated with different extract concentrations (0%, 0.1%, 0.3%, 0.5% and 1.0%) and stored for 12 days at 25±2 °C and 75±5% RH. Every 3 days, fruit mass loss (PM), color angle (Hue) (AH), firmness, pH, titratable acidity (AT), content of total soluble solids in pulp (°Brix) and content of carbohydrates in shell were assessed. The experiments were carried out in CRD in a 5 x 5 factorial arrangement (concentrations x days of storage) with four replications. AN was effective in preventing PM, with a reduction of up to 40.2%, as observed at concentration 0.1% compared to control. There were no differences among concentrations on AH, however, all of them differed significantly from control with higher AH, especially on the 12 nd day. Fruit firmness was lower in control, the pH increased with the storage time and AT decreased. For all these parameters, mangoes treated with the extract differed from control. The pulp sample °Brix increased with the storage time as well as the content of reducing sugars, with consequent reduction of non-reducing sugars in fruit shell. These tests indicate the possibility of using AN as an alternative management in preserving mangoes in the post-harvest stage. Index Terms: Mangifera indica, fruit preservation, shelf life. Efeito do extrato da alga marinha

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“…Vale ressaltar, também, que o congelamento pode ter contribuído na redução da oxidação da vitamina C após 20 dias, nos referidos tratamentos, visto que, consoante Ordóñez (2005), as baixas temperaturas reduzem bastante a velocidade das reações químicas e enzimáticas. Conforme Alves et al (2010), a oxidação da vitamina C pode favorecer o escurecimento enzimático e causar o surgimento de sabor estranho. Além disso, o ácido ascórbico serve como indicador, por ter característica termolábil, na preservação de frutas e outros nutrientes, significando que a presença de ácido ascórbico no alimento pode indicar que outros nutrientes também estão sendo preservados.…”

Section: Resultsunclassified

Compostos bioativos em polpas de mangas 'rosa' e 'espada' submetidas ao branqueamento e congelamento

Soares

José

2013

Rev. Bras. Frutic.

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1 LUCIMARA PIAUÍ SOARES2 & ABEL REBOUÇAS SÃO JOSÉ 3 RESUMO -A manga (Mangifera indica L.) constitui uma importante fonte de compostos bioativos, dentre os quais se destacam os carotenoides e a vitamina C, que contribuem para a promoção da saúde. Vários métodos podem ser utilizados para conservação de alimentos a fim de aproveitar melhor os frutos durante a safra e permitir seu armazenamento fora de época de produção. No entanto, podem alterar a qualidade nutricional do alimento. Dessa forma, sendo o branqueamento e o congelamento métodos que são utilizados no processamento industrial para conservação de polpas de frutas, objetivou-se, neste trabalho, analisar a influência do branqueamento e do congelamento sobre os teores de carotenoides totais e ácido ascórbico em mangas 'Rosa' e 'Espada' em relação ao tempo de armazenamento. As mangas no estádio maduro, após serem colhidas, lavadas, cortadas e despolpadas, foram submetidas ao congelamento (-18ºC) ou branqueamento por imersão em água (75ºC, por 3 minutos) ou branqueamento por vapor em água fervente, por 3 minutos. Em seguida, foram realizadas as determinações bioquímicas dos teores de carotenoides totais e ácido ascórbico no tempo zero e após 20; 40 e 60 dias de armazenamento sob congelamento. Após análise dos resultados obtidos, conclui-se que, na forma in natura (tempo zero), as variedades Rosa e Espada apresentam os máximos teores de ácido ascórbico, porém o uso do branqueamento com vapor e o congelamento após 60 dias de armazenamento provocam perdas de, respectivamente, 53% ('Rosa') e 35% ('Espada'); 72% ('Rosa') e 60% ('Espada') destes compostos. No branqueamento por imersão em água, há perda completa do ácido ascórbico nas polpas das variedades Rosa e Espada. Em relação aos carotenoides totais, os valores foram semelhantes em polpas branqueadas a vapor e sem branqueamento no tempo zero,com tendência de redução durante o longo da armazenagem. Termos para indexação: Mangifera indica L., conservação, carotenoides totais, ácido ascórbico, processamento. BIOACTIVE COMPOUNDS IN MANGOES PULP 'ROSA' AND 'ESPADA' SUBMITTED TO BLANCHING AND FREEZINGABSTRACT -Mango (Mangifera indica L.) is an important source of bioactive compounds, among which stand out carotenoids and vitamin C, which contribute to health promotion. Several methods can be used for food preservation in order to get more advantage of processing harvested fruits. However, those methods may alter the nutritional quality of food. Being blanching and freezing methods that are used in industrial processing for preservation of fruit pulps, this study aimed to analyze the influence of blanching and freezing on the contents of total carotenoids and ascorbic acid in pulp of native cultivar of mangoes 'Rosa' and 'Espada', during 60 days of storage. Mangoes fruit at mature stadium were harvested, washed, cut and pulp extracted; then they were submitted to freezing (-18º C) or blanching by immersion in water (75° C for 3 min) or steam blanching in boiling water for 3 minutes. After those treatments, biochemical...

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Cinética de degradação de vitamina c em mangas 'palmer' minimamente processadas armazenadas em diferentes temperaturas

Cited by 12 publications

References 14 publications

Tropical Fruit Pulps: Processing, Product Standardization and Main Control Parameters for Quality Assurance

Tropical Fruit Pulps: Processing, Product Standardization and Main Control Parameters for Quality Assurance

Effect of Ascophyllum nodosum seaweed extract on post-harvest 'Tommy Atkins’ mangoes

Compostos bioativos em polpas de mangas 'rosa' e 'espada' submetidas ao branqueamento e congelamento

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