Determinação das constantes cinéticas de degradação do ácido ascórbico em purê de pêssego: efeito da temperatura e concentração

Toralles, Ricardo Peraça; Vendruscolo, João Luiz; Vendruscolo, Claire Tondo; Pino, Francisco Augusto Burkert Del; Antunes, Pedro Luiz

doi:10.1590/s0101-20612008000100004

Cited by 15 publications

(12 citation statements)

References 14 publications

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“…Furthermore, the conventional technical treatment reduced significantly (p < 0.05) in relation to the control juice. In the study about thermal degradation of ascorbic acid in peach puree (Toralles, Vendruscolo, Vendruscolo, Del Pino, & Antunes, 2008), the authors observed that the degradation rate is proportional to the process temperature, evidencing the lower concentration of ascorbic acid in the camu-camu juices in the treatments with higher potency and time (higher temperature).…”

Section: Ascorbic Acidmentioning

confidence: 99%

Microwave processing of camu‐camu juices: Physicochemical and microbiological parameters

Comapa

Carvalho

Lamarão

et al. 2019

J Food Process Preserv

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The objective of this work was to evaluate microwave heating (MW) in the processing of camu‐camu juices. A factorial design (22) with repetition at the central point was performed. We evaluated the effect of microwave power (310‐940 W) and processing time (15‐45 s) on physicochemical characteristics, reduction of enzyme activity (POD and PPO), microbiological quality and bioactive compounds content (DPPH, phenolic compound, ascorbic acid, and anthocyanins). Generally, the juices treated by MW presented better results in comparison to the conventional method. There were no significant changes in pH, titratable acidity, total soluble solids, and color parameter in camu‐camu juices in comparison with untreated samples. The ascorbic acid content in the juices increased after the treatment by MW. A significant reduction of degrading microorganisms was observed for the treated juice in relation to the control juice. Microwave heating can be a good alternative for the treatment of Amazonian fruit juices. Practical applications The global consumer market requires that foods be high in bioactive compounds to improve human health. The Amazon Rainforest is known worldwide for its rich biodiversity, mainly for its wide variety of foods rich in bioactive compounds. The lack of transportation infrastructure and basic sanitation in the region causes the food to present high microbial contamination that can accelerate food degradation, especially its bioactive compounds. The use of microwave heating may be an opportunity to offer a fast, efficient, and low‐cost process for the reduction of microorganisms in fruit juices and pulps. This study is a pioneer in the use of emerging technologies in the conservation of Amazonian fruit juices, allowing a new opportunity for the food industry to offer products with high nutritional value.

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Section: Ascorbic Acidmentioning

confidence: 99%

Microwave processing of camu‐camu juices: Physicochemical and microbiological parameters

Comapa

Carvalho

Lamarão

et al. 2019

J Food Process Preserv

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“…Esse fator pode ser atribuído à oxidação da AA durante a desidratação e armazenamento. O AA é um composto muito sensível quando exposto a altas temperaturas, e o escurecimento dos alimentos é o primeiro indicativo da sua degradação (TORALLES et al, 2008).…”

Section: Produção E Estabilidade De Conservação De Farinha De Acerolaunclassified

Produção e estabilidade de conservação de farinha de acerola desidratada em diferentes temperaturas

Reis

Neto

Ferraz

et al. 2017

Braz. J. Food Technol.

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Este é um artigo publicado em acesso aberto (Open Access) sob a licença Creative Commons Attribution, que permite uso, distribuição e reprodução em qualquer meio, sem restrições desde que o trabalho original seja corretamente citado. Produção e estabilidade de conservação de farinha de acerola desidratada em diferentes temperaturas Production and storage stability of acerola flour dehydrated at different temperatures ResumoO objetivo deste trabalho foi identificar a melhor temperatura de desidratação para a produção de farinha de acerola de alta qualidade de consumo e estabilidade de parâmetros físico-químicos durante a conservação. Frutos de acerola 'Flor Branca' foram colhidos no estádio de maturação maduro em um pomar comercial do Vale do São Francisco, Petrolina, PE. Frutos com ou sem sementes foram sanitizados e desidratados nas temperaturas de 60 °C, 70 °C e 80 °C em estufa de circulação de ar forçado e, em seguida, foram triturados para a obtenção da farinha, a qual foi armazenada em temperatura ambiente em embalagens de polietileno herméticas. A polpa dos frutos foi utilizada para a determinação do pH, sólidos solúveis (SS), acidez titulável (AT), ácido ascórbico (AA) e umidade. A farinha de acerola foi avaliada a cada 15 dias, por um período de 75 dias, quanto ao pH, SS, AT, AA e cor. Para todas as temperaturas de desidratação, os valores de pH e SS foram semelhantes, variando entre 3,5-4,2 e 6,3-11,7, respectivamente. Os SS apresentaram menor variação ao final do armazenamento. A AT aumentou em todas as amostras variando de 5% a 10%. As perdas de ácido ascórbico foram de 76,2% e 80%, 23,9% e 55%, ou 37,9% e 65% para as farinhas com e sem sementes desidratadas a 60 °C, 70 °C e 80 °C, respectivamente. De acordo com os resultados obtidos, a melhor temperatura de desidratação é 70 °C, pois resultou em farinha com alta qualidade de consumo e estabilidade de parâmetros físico-químicos durante 75 dias de conservação. Palavras-chave: Frutos; Secagem; Vida de prateleira; Ácido ascórbico. AbstractThe objective of this work was to identify the best dehydration temperature for the production of high quality acerola flour and to provide stability of the physicochemical parameters during storage. 'Flor Branca' acerolas were harvested at the red ripe stage in a commercial orchard in the São Francisco Valley, Petrolina, PE, Brazil. Fruits with or without seeds were dried at 60, 70 and 80°C in a forced air circulating oven. The dried fruits were then ground to obtain the flour, which was stored at room temperature in hermetically sealed polyethylene bags. The fresh fruit pulp was evaluated for its pH value, soluble solids (SS), titratable acidity (TA), ascorbic acid (AA) and moisture contents. The acerola flour was analysed every 15 days for 75 days for pH, SS, AT, AA and colour. For all the drying temperatures, the pH and SS showed similar levels, ranging from 3.5 to 4.2 and 6.3 to 11.7, respectively. The TA increased during storage for all the drying temperatures, ranging from 5 to 10%. The AA losses were 76.2 and 80...

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“…The analysis was performed at 75 °C and 80 °C; both are typical temperatures used during peach pure processing. At 75 °C, temperature used to blanch the Jubileu peach puree, 3 additional minutes should be added to the treatment proposed by Toralles et al (2008) for the Granada peach puree at 75 °C for 4 minutes.…”

Section: Microbial Reductionmentioning

confidence: 99%

Thermal inactivation of polyphenoloxidase and peroxidase in Jubileu clingstone peach and yeast isolated from its spoiled puree

Lopes

Toralles

Rombaldi

2014

Food Sci. Technol (Campinas)

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Determinação das constantes cinéticas de degradação do ácido ascórbico em purê de pêssego: efeito da temperatura e concentração

Cited by 15 publications

References 14 publications

Microwave processing of camu‐camu juices: Physicochemical and microbiological parameters

Microwave processing of camu‐camu juices: Physicochemical and microbiological parameters

Produção e estabilidade de conservação de farinha de acerola desidratada em diferentes temperaturas

Thermal inactivation of polyphenoloxidase and peroxidase in Jubileu clingstone peach and yeast isolated from its spoiled puree

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