Efeito do branqueamento, processo osmótico, tratamento térmico e armazenamento na estabilidade da vitamina C de pedúnculos de caju processados por métodos combinados

Filho, Men de Sá M. Souza; Lima, Janice Ribeiro; Souza, Artur Costa; Neto, Manuel A. Souza; Costa, Maria Isabelly Fernandes da

doi:10.1590/s0101-20611999000200010

Cited by 10 publications

(6 citation statements)

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“…The osmotic dehydration is a relevant factor in the processing of cashew because it removes the water by osmotic pressure and presents the advantage in the characteristics of color, taste and texture, and it also decreased the enzymatic darkness of the fruits during the dehydration process (Marques et al, 2007). The combined methods (bleaching, osmotic process, heat treatment, and storage) affect the major physical and chemical characteristics of cashew apple (Souza Filho et al, 1999). Changes were pH decrease, soluble solids and reducing sugars increase.…”

Section: Effects Of Postharvest Process On Physico-chemical Charactermentioning

confidence: 99%

“…Some studies focused on the physico-chemical characteristics of cashew apple (Assuncao and Mercadante, 2003;Lavinas et al, 2006;Brito et al, 2007;Silva et al, 2008;Michodjehoun-Mestres et al, 2009a;Adou et al, 2011aAdou et al, ,b, 2012 and also on the effects of postharvest process on the physico-chemical quality attributes of cashew (Souza et al,1999(Souza et al, , 2009Falade et al, 2003;Figueiredo et al, 2007;Marques et al, 2007;Martins, et al, 2008;Lima et al, 2010); the effects of processing methods, such as clarification by membrane and enzymatic methods or the use of clarifying agents on the nutritional quality of cashew apple juice have also been investigated. Furthermore, the effect of thermal treatment and high hydrostatic pressure on cashew apple juice have been reported by various workers (Campos et al, 2002;Couri et al, 2003;Jayalekshmy and John, 2004;Abreu et al, 2005;Cianci et al, 2005;Castro et al, 2007;Damasceno et al, 2008;Zepka and Mercadante, 2009;Sampaio et al, 2011;Gyedu-Akoto, 2011;Talasila et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

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A review of cashew (Anacardiumoccidentale L.) apple: Effects of processing techniques, properties and quality of juice

Dedehou¹,

Dossou²,

Anihouvi³

et al. 2016

Afr. J. Biotechnol.

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A review including the processing techniques, properties and uses of cashew apple juice is reported. Cashew apple has multipurpose ; it can be processed to obtain human food. The process of cashew apple into several by-products can affect its nutritional, microbiological, and sensorial quality attributes. Therefore, clarification methods, thermal treatment and high hydrostatic pressure modify nutritional, microbiological, and sensorial attributes of cashew apple products. Moreover, the storage stability of cashew apple juice depends on the preservative methods used. Cashew apple is usually used in the fortification of the nutritional quality of some tropical foods,because of its high percentage of vitamin C. Cashew apple juice has great potential for bioprocess to obtain fermented products. Cashew apple contains phenolic compounds generally related to antioxidant. The valorization of cashew apples in developing countries by the improvement of the process of cashew apples available in these countries can contribute to cover the nutritional needs of the populations.

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Section: Effects Of Postharvest Process On Physico-chemical Charactermentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

A review of cashew (Anacardiumoccidentale L.) apple: Effects of processing techniques, properties and quality of juice

Dedehou¹,

Dossou²,

Anihouvi³

et al. 2016

Afr. J. Biotechnol.

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“…There was no significant difference among the vitamin C contents of the treatments MO60D60 and MO60D70 that constituted the same osmotic treatment with different drying temperatures, i.e., the 10°C increase in temperature did not affect the vitamin C degradation. According to Souza Filho et al (1999), ascorbic acid losses during the osmotic and heating processing were due to water diffusion, and chemical and thermal degradation. However, the ascorbic acid content in the present study for the treatments were higher than that found for the fresh varieties by Feliciano et al (2010) and by Li et al (2008).…”

Section: Vitamin C Contentmentioning

confidence: 99%

Osmo-dehydrated functional product containing fructo-oligosaccharides: physical, chemical and sensorial characteristics

Egea

Borsato

Silva

et al. 2012

Braz. arch. biol. technol.

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The objective of the present study was to develop a functional product from the osmo-dehydrated Fuji apple incorporating FOS with acceptable physical, chemical and sensorial characteristics and potential for commercialscale production. Some treatments were discarded due to texture and water activity that did not reach the desired quality parameters. The products submitted to the osmo-dehydration treatments presented a greater vitamin C loss.All the treatments obtained sensory scores of 6 in a 9 points scale for all the attributes, except the crispness, indicating good acceptance. The sensory scores and incorporated FOS quantities indicated that the osmodehydrated apple products have potential for commercial-scale production.

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“…Em relação ao parâmetro ácido ascórbico (AA), segundo a literatura, é um antioxidante que, devido à sua reatividade química, o seu teor decai rapidamente, sendo modificado em alimentos que foram armazenados ou submetidos a algum tipo de processamento (Souza Filho et al, 1999). A análise estatística, porém, não evidenciou diferenças significativas quanto ao teor de ácido ascórbico para as frutas revestidas com zeínas a 2% de AO, indicando que o revestimento de zeínas nessa concentração pode minimizar as perdas de ácido ascórbico, influenciada pelas condições de estocagem.…”

Section: Atributounclassified

Efeito do Emprego da Cobertura de Zeína na Vida Útil, Características Físico-Químicas e Aceitabilidade de Maçãs Fuji

Jesus¹,

Bianco²,

Assis³

et al. 2016

RBPA

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O objetivo do trabalho foi avaliar a vida útil de maçãs da cultivar Fuji revestidas com coberturas comestíveis a base de zeínas nas concentrações de 4% de zeínas e 1 e 2% de ácido oléico (v/v). Maçãs com e sem cobertura foram estocadas e submetidas às análises físico-químicas, instrumentais e sensoriais. As frutas revestidas apresentaram menor perda de massa, respectivamente 1,47 e 0,05% para as formulações com 1 e 2% quando comparadas ao controle (2,43%). Maçãs com cobertura a 2% de plastificante apresentaram os menores teores de sólidos solúveis, com valor de 5,7º Brix. Verificou-se aumento significativo do pH de 12,8% para frutas controle e de 4,5% para as frutas com 1% e redução do pH de 7,31% para as frutas com coberturas a 2%, sendo registrado um comportamento inverso para acidez. Durante o armazenamento as maçãs com coberturas a 2% apresentaram maior firmeza (3,1%) do que as do controle (0,95%). Quanto à aceitabilidade, houve diferença significativa para aparência global. Os resultados demonstram que as coberturas de zeínas associadas à refrigeração foram eficientes na preservação global das frutas, através da manutenção dos parâmetros analisados. Observou-se nas frutas revestidas efeito positivo quanto ao retardamento de mudança de cor durante a maturação e no prolongando do aspecto fresco, apesar de uma aparente perda de brilho.Palavras-Chave: cobertura comestível, tecnologia pós-colheita, armazenamento refrigerado, perda de massa, análises sensoriais.

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Efeito do branqueamento, processo osmótico, tratamento térmico e armazenamento na estabilidade da vitamina C de pedúnculos de caju processados por métodos combinados

Cited by 10 publications

References 0 publications

A review of cashew (Anacardiumoccidentale L.) apple: Effects of processing techniques, properties and quality of juice

A review of cashew (Anacardiumoccidentale L.) apple: Effects of processing techniques, properties and quality of juice

Osmo-dehydrated functional product containing fructo-oligosaccharides: physical, chemical and sensorial characteristics

Efeito do Emprego da Cobertura de Zeína na Vida Útil, Características Físico-Químicas e Aceitabilidade de Maçãs Fuji

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