Perfil sensorial e avaliação físico-química de néctar misto de Pitaya e Maracujá

Braga, Licia Amazonas Calandrini; Penha, Francineide Bentes; Souza, Lucas Felipe Araújo de; Braga, Adriano Cesar Calandrini; Rodrigues, Eduardo A.; Bezerra, Tânya Sulamytha; Oliveira, Pedro Danilo de

doi:10.34117/bjdv6n6-440

Cited by 4 publications

(3 citation statements)

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“…Reis et al (2017) reported total titratable acidity of 1.12% and Souza et al 2015of 1.33% citric acid for the acerola pulp. In the study by Braga et al (2020) with mixed nectar of pitaya and passion fruit, detected pH values ranging from 4.30 to 4.40, above that found in the present study. Total titratable acidity ranged from 0.38 to 0.62 mL•100 mL -1 close to that reported in the present study.…”

Section: Resultscontrasting

confidence: 55%

Elaboration of Blends of Pitaya Pulps With Acerola

Moraes¹,

Figueirêdo²,

Queiroz³

et al. 2021

JAS

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Pitaya and acerola are fruits rich in nutrients and can be used in blends formulation in order to improve the sensory characteristics of both pulps in isolation and complement each other in terms of nutritional aspects. Thus, the aim of this research was to develop different blends of pitaya pulp with acerola and choose the best formulation based on physical-chemical and colorimetric characteristics. Three blends formulations were prepared: F1-90% pitaya and 10% acerola; F2-70% pitaya and 30% acerola; and F3-50% pitaya and 50% acerola. The formulations were evaluated for physical-chemical parameters of water activity, water content, ash, total soluble solids (SST), pH, total titratable acidity (ATT), SST/ATT ratio, ascorbic acid, proteins, lipids, sugars totals, reducers and non-reducers and colorimetric analysis. The obtained data were subjected to variance analysis (ANOVA) and to comparison between means by the Tukey test at 5% probability. The formulation F1 stood out when compared to the others. The parameters pH, soluble solids, ratio SS/ATT, ash, water content, water activity, proteins, sugars, luminosity and hue angle were the ones that gave the formulation F1 the best results. However, it is noteworthy that the formulation F3 presented a greater amount of ascorbic acid and higher values of a, b and chroma in the colorimetric analysis. The use of these fruits allows to obtain an innovative product with excellent nutritional and functional characteristics. The blend is a viable alternative for the use of perishable and seasonal fruits, adding greater economic value to the very promising product to the market.

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Section: Resultscontrasting

confidence: 55%

Elaboration of Blends of Pitaya Pulps With Acerola

Moraes¹,

Figueirêdo²,

Queiroz³

et al. 2021

JAS

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“…Botelho et al (2017) evaluated fruits from the FB 200 cultivar in Mato Grosso state -Brazil and obtained pulp with about 3% acidity. The acidity content in fruit pulp varies according to the ripening stage, where the ripest fruits present a lower acidity (Braga et al, 2020). TA values (Silva et al, 2016b).…”

Section: Resultsmentioning

confidence: 99%

Evaluation of postharvest properties in different passion fruit species during ripening

Gomes

Barbosa

Rodrigues

et al. 2021

Rev. Colomb. Cienc. Hortic.

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During ripening, many transformations occur in passion fruits. The ripening stage affects fruit quality and post-harvest properties. Fruits with 65% yellow epidermis present chemical characteristics that meet industrial standards, facilitating harvest estimations and loss avoidance. Thus, this study aimed to evaluate the post-harvest properties of passion fruit species (genotypes of the yellow passion fruit and sweet passion fruit, and yellow passion fruit cultivar FB 200) during ripening. The fruits were evaluated by the color of the epidermis and the chemical characteristics of the pulp (titratable acidity, vitamin C, carotenoids, soluble solids content, and ratio). This experiment was conducted with a completely randomized design and a split-plot arrangement, where the plots were the species and the subplots were the evaluation periods (50, 58, 66, 74 and 82 days after anthesis), with four replications and 10 fruits per plot. The yellow passion fruit genotype and cultivar, harvested at 82 days after anthesis, presented desirable characteristics for the juice industry and for fresh consumption. The sweet passion fruit had a higher soluble solids content and titratable acidity ratio because of its high content of soluble solids and low acidity, which translate to a better fruit flavor.

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“…Pitaya pulp is increasingly being either consumed, in natura or processed in jams, juices, ice creams, and sweets (Braga et al, 2020). Pitaya peel represents 18-24% of the whole fruit and is often discarded during processing (Chuck-Hernánde et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Extraction and stability of pigments obtained from pitaya bark flour (Hylocereus costaricensis)

et al. 2022

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Red pitaya fruits have become a source of natural dye, because they are rich in betacyanin, a pigment that imparts a red-violet colour. However, natural dyes can be highly unstable and prone to rapid degradation. In this study, an experiment was initially carried out to determine the best extraction solution with an extraction time of 20 min for each solution at room temperature (50% methanol, water, 95% ethanol and 80% acetone), in different pH ranges (4.0 to 9.0) and wavelength (485, 535 and 700 nm), for the red pitaya bark. The stability of the pigments extracted from pitaya peel meal was analysed taking into account the best extraction solutions by spectrophotometric measurements at 15-day intervals, during a 60-day storage period, in the absence and presence of light and under different storage conditions. Pigments stored in the absence of light at freezing temperatures for less than 15 days showed least degradation. The FTIR spectrum in shows two distinct peaks at 3263.870 and 1636.807, these absorption bands are characteristic of betalain functional groups. The spectrum indicates the presence of hydroxy and amine groups as strong, broad, stretching-mode bands, appearing between 3200 cm -1 and 3600 cm -1 .

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Perfil sensorial e avaliação físico-química de néctar misto de Pitaya e Maracujá

Cited by 4 publications

References 0 publications

Elaboration of Blends of Pitaya Pulps With Acerola

Elaboration of Blends of Pitaya Pulps With Acerola

Evaluation of postharvest properties in different passion fruit species during ripening

Extraction and stability of pigments obtained from pitaya bark flour (Hylocereus costaricensis)

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