Effect of the Processing Steps on Cactus Juice Production

Deboni, Taiana Maria; Bündchen, Márcia; Volpi, Celio; Hotza, Dachamir; Piletti, Raquel; Quadri, Mara Gabriela Novy

doi:10.1007/s11947-013-1098-4

Cited by 13 publications

(8 citation statements)

References 36 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Drying was then performed in oven at 40 °C for 24 h. Figure illustrates the mucilage extraction process. The white mass is virtually pure mucilage, as observed by Deboni et al …”

Section: Methodssupporting

confidence: 64%

Edible films from mucilage of Cereus hildmannianus fruits: Development and characterization

Damas

Pereira

Nishihora

et al. 2017

J of Applied Polymer Sci

Self Cite

View full text Add to dashboard Cite

Mucilages are heteropolysaccharides with rich monosaccharide composition. They are capable of forming films that are brittle and fragile, and in order to obtain flexible materials, plasticizers must be added. The present study aims to evaluate the physicochemical properties of mucilage‐based films produced with Cereus hildmannianus and different glycerol concentrations by the casting technique. Transparent and yellowish films were obtained by the addition of glycerol, which also improved handleability, evidenced by increased elongation, and reduced tensile strength and Young's modulus. Thermal gravimetric analysis and differential thermal analysis revealed that glycerol presence reduced the thermal stability, showing the influence of a plasticizer over the polymer structure. Water absorption capacity and contact angle were reduced with the increase of plasticizer concentration; on the other hand, the water vapor permeability increased, as expected, due to the hydrophilic nature of glycerol. The results indicated the potential application of C. hildmannianus mucilage as a promising material to produce edible films. © 2017 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2017, 134, 45223.

show abstract

“…Drying was then performed in oven at 40 °C for 24 h. Figure illustrates the mucilage extraction process. The white mass is virtually pure mucilage, as observed by Deboni et al …”

Section: Methodssupporting

confidence: 64%

Edible films from mucilage of Cereus hildmannianus fruits: Development and characterization

Damas

Pereira

Nishihora

et al. 2017

J of Applied Polymer Sci

Self Cite

View full text Add to dashboard Cite

show abstract

“…The protein contents were also very low, ranging between 0.0 g and 0.6 g. Higher values were observed in the peach juices with less added sugar and in the those with added grape juice, due to the larger amount of protein usually observed in grapes. Deboni et al (2014) observed that the pasteurization process affected the viscosity and protein content of manufactured cactus juice.…”

Section: Analysis Of the Ingredients And Declared Nutritional Informamentioning

confidence: 99%

Application of FTIR-ATR to discriminate peach nectars with higher and lower sugar contents

Coelho

Valério

Pedro

et al. 2020

Braz. J. Food Technol.

View full text Add to dashboard Cite

Fruit juice does not have the same nutritional value as fresh fruit with regards to the vitamin, mineral and dietary fibre contents and the antioxidant properties. However, it can be part of a healthy diet if it is produced with the minimal addition of sugar. This study aimed to evaluate the performance of the FTIR-ATR technique to discriminate the authenticity (concerning the addition of other pulps) and amount of sugar in peach nectars. This technique is usually used in food analysis because it does not require sample preparation, is quick and allows for the determination of several parameters with a single sample aliquot. The nutritional information provided on the labels of 69 samples of 23 different brands of commercial peach juice, was analysed. The differences in the nutritional composition and in the ingredients were determined according to an analysis of the labels. The largest differences observed between the samples were the sugar contents, the percentages of pulp and the addition of other pulps. All samples were analysed by FTIR-ATR equipped with a controlled temperature flow-through cell. The spectral multivariate analysis suggested it was possible to identify differences in the amount of sugar present and identify the presence of fruit pulps other than peach.

show abstract

“…Similarly, other drawbacks related to quality attributes include (1) the detrimental effect on color in carrot/melon/orange/papaya smoothie (Andrés and others ), coconut/nannari blended beverage (Kathiravan and others ), grapefruit (Uckoo and others ), litchi (Guo and others ), spinach and sweet lime (Khandpur and Gogate ) juices, mango nectar (Tribst and others ), as well as in a longan/pennywort‐based beverage added with rice (Worametrachanon and others ); (2) the losses in physicochemical properties in cactus (Deboni and others ), litchi (Guo and others ), longan (Zhang and others ), mango (Santhirasegaram and others ), and watermelon (Liu and others ) juices, as well as in blueberry nectar (Šimunek and others ); and (3) the negative effects on flavor compounds in longan juice (Zhang and others ).…”

Section: Thermal Treatmentsmentioning

confidence: 99%

Thermal Treatments for Fruit and Vegetable Juices and Beverages: A Literature Overview

Petruzzi

Campaniello

Speranza

et al. 2017

Comp Rev Food Sci Food Safe

171

View full text Add to dashboard Cite

Fruit and vegetable juices and beverages are generally preserved by thermal processing, currently being the most cost-effective means ensuring microbial safety and enzyme deactivation. However, thermal treatments may induce several chemical and physical changes that impair the organoleptic properties and may reduce the content or bioavailability of some nutrients; in most cases, these effects are strongly dependent on the food matrix. Moreover, the efficacy of treatments can also be affected by the complexity of the product and microorganisms. This review covers researches on this topic, with a particular emphasis on products derived from different botanical sources. Technologies presented include conventional and alternative thermal treatments. Advances toward hurdle-based technology approaches have been also reviewed.

show abstract

Effect of the Processing Steps on Cactus Juice Production

Cited by 13 publications

References 36 publications

Edible films from mucilage of Cereus hildmannianus fruits: Development and characterization

Edible films from mucilage of Cereus hildmannianus fruits: Development and characterization

Application of FTIR-ATR to discriminate peach nectars with higher and lower sugar contents

Thermal Treatments for Fruit and Vegetable Juices and Beverages: A Literature Overview

Contact Info

Product

Resources

About