Physico-chemical analysis of pulps of western indian cherry (Malpighia glabra L.) handmade and industrial frozen

Souza, Jaqueline Freitas; Barroso, Bruno dos Santos; Tostes, Ediluci do Socorro Leôncio; Silva, Anne do Socorro Santos da; Júnior, Antonio Carlos Souza da Silva

doi:10.22256/pubvet.v12n6a109.1-6

Cited by 11 publications

(14 citation statements)

References 9 publications

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“…The pH range of the aqueous extracts of whole fruits and pulp was similar to those obtained by Nascimento et al (2018), with a pH of 3.35 for industrially obtained acerola pulp and 3.63 for artisanal pulp, and by Caetano et al (2012), with a pH of 3.47 for juice and 3.44 for pulp. Seed and pulp extracts showed no significant difference in the pH value regarding the different liquefying times (Table 1).…”

Section: Resultssupporting

confidence: 71%

“…The literature includes numerous scientific publications regarding the effects of different types of industrial processing on the physicochemical, nutritional and sensory characteristics of acerola (Chaves et al, 2004;Maia et al, 2007;Caetano;Daiuto;Vieites, 2012;Corrêa et al, 2017;Nascimento et al, 2018). However, there is currently a lack of information on the effects of the preparation and domestic storage of fruit juices, especially that of acerola.…”

Section: Introductionmentioning

confidence: 99%

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Domestic processing and storage on the physical-chemical characteristics of acerola juice (Malpighia glabra L.).

et al. 2019

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Acerola is a tropical fruit that stands out for its high content of ascorbic acid and phenolic compounds. However, there is currently a lack of information on the effects of the preparation and domestic storage of fruit juices, especially that of acerola. The objective of this work was to evaluate the effect of different liquefying times (10, 30 and 50 s) and cold storage at 4 °C for 0, 24, 48 and 72 h in domestic acerola juice. In relation to such, physicochemical determinations were performed, including pH, total titratable acidity, antioxidant potential, contents of phenolic compounds and total flavonoids in juices produced from the whole fruit, the pulp and acerola seed extracts. Whole fruit juice, liquefied for 10 s, had the highest pH and lowest acidity averages (P≤0.05). The contents of phenolic and flavonoid compounds ranged from 26.06±1.18 to 168.34±24.63 mg of gallic acid equivalents (GAE)/100 mL and 11.17±0.96 to 49.45±1.43 mg of catechin equivalents (CE)/100 mL, respectively. Total phenolics were higher in whole acerola juices and total flavonoids in seed extracts, both when liquefied for 50 s. The antioxidant potential ranged from 0.12±0.01 to 4.26±0.78 mmol of Trolox equivalents (TE)/100 mL, and was also higher in whole acerola juice, liquefied for 50 s (P≤0.05). The results showed that acerola pulp has higher phenolic content and antioxidant potential, while seeds have more flavonoids. The liquefying time of the whole fruit for 50 s and consumption during the first 24 h, were the best conditions tested in this study, for obtaining a juice with a high content of phenolic and antioxidant activity.

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Section: Resultssupporting

confidence: 71%

Section: Introductionmentioning

confidence: 99%

Domestic processing and storage on the physical-chemical characteristics of acerola juice (Malpighia glabra L.).

et al. 2019

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“…According to the physical-chemical analysis found in Table 1, it can be seen that there was no significant difference between the brands A, B and D in the pH parameter with average values of 3.89 to 4.21. The hydrogen potential (pH) is a quality attribute in frozen fruit pulps as it allows the maintenance of its conservation (do Nascimento et al, 2018).…”

Section: Resultsmentioning

confidence: 99%

Physical-chemical and microbiological profile of frozen fruit pulps commercialized in Limoeiro do Norte (Ce)

Oliveira

Silva

Mendes

et al. 2020

RSD

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According to legislation for identity and quality, fruit pulp is the unfermented, non-concentrated product, the consumption of polished fruits, by an appropriate technological process with a minimum content in suspension. Objective to evaluate the quality of frozen pineapple pulps sold in Limoeiro do Norte - Ce. To do so, Physico-chemical and microbiological analyzes were carried out on four commercial pineapple flavor brands named (A, B, C and D). The characteristics analyzed were color, pH, soluble solids, titratable acidity, total sugars and vitamin C. The microbiological tests consisted of determining the probable number of molds and yeasts, total and thermotolerant coliforms and Salmonella. The data were subjected to analysis of variance and media compared by the Tukey test at 5% significance level. The results obtained indicate that the physicochemical point of view of the values found for pH, SS, acidity and sugars is the total of all analyzed brands, which are evaluated in accordance with the values recommended by the legislation, except in relation to the vitamin C content, as the values found for brand B and C are above the established limits. In the evaluation of the microbiological profile, all samples are applied within the microbiological standards RDC No. 12, of January 2, 2001, for values of coliforms and salmonella, demonstrating that they are using consumption statistics only regarding mold and yeast counts, while only the D brand was found to be within the defined standards.

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“…According to Nascimento et al (2018), high TA is important for fruit industrial processing, as it reduces the need to add arti cial acidic substances, although this is not a limiting factor in genotype selection where other fruit quality parameters are satisfactory. On the other hand, low titratable acidity is relevant for consumption as fresh fruit (Seymour and Tucker 1993;Godoy et al 2008).…”

Section: Chemical Characters Of Acerolamentioning

confidence: 99%

Fruit Evaluation of 103 Acerola (Malpighia Emarginata D. C.) Phenotypes from the Subtropical Region of Brazil

Farinelli¹,

Portarena²,

Silva³

et al. 2021

Preprint

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Acerola fruit is one of the richest natural sources of ascorbic acid ever known. As a consequence, acerola fruit and its products are demanded worldwide for the production of health supplements and for the development of functional products. Acerola phenotypes (103) were selected from Western Paraná State and evaluated to obtain information on fruit quality characteristics with the aim of using them in genetic breeding programs for improving acerola in the subtropical region of Brazil. Multivariate analysis of the dissimilarity among the phenotypes was performed using the heat map clustering method and principal component analysis. Results obtained using the two methods were comparable, and the methods were effective in discriminating between samples and variables. This indicates variability among phenotypes with potential for its use in breeding programs. Based on the mean values of the chemical and physical characteristics of fruits and considering the differences among the phenotypes, nine crosses are suggested to generate a future improved population, namely between phenotype numbers 37, 4, 14, 29 and phenotype numbers 99, 60 and 66, belonging to the two different clusters and characterized by high vitamin C content and yield or higher values of fruit size and color parameters.

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Physico-chemical analysis of pulps of western indian cherry (Malpighia glabra L.) handmade and industrial frozen

Cited by 11 publications

References 9 publications

Domestic processing and storage on the physical-chemical characteristics of acerola juice (Malpighia glabra L.).

Domestic processing and storage on the physical-chemical characteristics of acerola juice (Malpighia glabra L.).

Physical-chemical and microbiological profile of frozen fruit pulps commercialized in Limoeiro do Norte (Ce)

Fruit Evaluation of 103 Acerola (Malpighia Emarginata D. C.) Phenotypes from the Subtropical Region of Brazil

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