Physicochemical and volatile profile alterations in pasteurized and frozen strawberry pulp during storage

Gonçalves, Gilma Auxiliadora Santos; Resende, Nathane Silva; Carvalho, Elisângela Elena Nunes; Resende, Jaime Vilela de; Boas, Eduardo Valério de Barros Vilas

doi:10.1111/jfpp.13317

Cited by 9 publications

(13 citation statements)

References 44 publications

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“…This behavior is expected due to the lower moisture and, consequently, a higher concentration of pigments in the samples (Michalska, Wojdyło, Lech, Łysiak, & Figiel, 2017). The higher C* is related to greater color intensity, improving the overall appearance of the product (Gonçalves, Resende, Carvalho, de Resende, & Vilas Boas, 2018). Pinto et al (2018) also observed a reduction in the luminosity value of pequi samples with an increase in the drying temperature, since the chromaticity was not significantly affected.…”

Section: Physicochemical Characterizationmentioning

confidence: 77%

Section: Resultsmentioning

confidence: 99%

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Drying kinetics and physicochemical properties of whey dried by foam mat drying

Paula

Vimercati

Araújo

et al. 2020

J. Food Process. Preserv.

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Whey is the name given to the opaque, greenish-yellow fluid generated by cheese production, by separating the curd after protein coagulation (Dimitrellou, Kandylis, Kourkoutas, & Kanellaki, 2017). Whey represents about 90% of the volume of milk, retaining approximately 55% of nutrients, such as lactose, lipids, minerals, proteins, and vitamins (Kosikowski, 1979). Cheese consumption and production have increased worldwide. The estimate is that the consumption of this food grows about 2% per year and that 120 million tons of whey are produced (Kaminarides, 2015). Currently, about 50% of the whey produced is intended for the production of products with higher added value. However, this by-product remains an environmental problem due to improper disposal (Dimitrellou et al., 2017). The whey has a high load of organic matter, such as lactose and casein, in addition to a considerable content of lipids, suspended solids, phosphorus, and potassium (Prazeres, Carvalho, & Rivas, 2012). Therefore, recent studies suggest new uses for whey for the production of probiotic cheeses, such as (Dimitrellou et al., 2017), galacto-oligosaccharides

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Section: Physicochemical Characterizationmentioning

confidence: 77%

Section: Resultsmentioning

confidence: 99%

Drying kinetics and physicochemical properties of whey dried by foam mat drying

Paula

Vimercati

Araújo

et al. 2020

J. Food Process. Preserv.

View full text Add to dashboard Cite

show abstract

“…It is known, that the process of freezing causes changes of the aromatic profile of strawberries [16]. The worsening of the smell of frozen berries is observed also at storage at the expanse of the decreasing content of esters at the constant influence of carbonyl compounds [16]. The use Food Science and Technology of partial dehydration of berries before freezing favored the preservation of their smell.…”

Section: Resultsmentioning

confidence: 99%

Quality Investigation of Frozen Garden Strawberries at Partial Dehydration Before Freezing

Zamorska

Zamorskyi

Halahur

et al. 2020

EUREKA: Life Sciences

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Garden strawberry is an important berry culture, consumed fresh and frozen. But a quality of frozen berries is not always at the high level because of changing organoleptic properties, tissues structure and biological active substances losses. It motivates searches for different methods of previous processing of berries before freezing. There was used a production technology of frozen strawberry with partial dehydration before freezing for solving the problem. Reports on research projects (2020), «EUREKA: Life Sciences» Number 1 12 Food Science and Technology Garden strawberries of varieties Rusanivka, Honey and Polka were dried on air before freezing ("control" variant), and another part was partially dehydrated in a drying chamber at temperature 40 °С during 30 min ("partial dehydration" variant) with further freezing to final temperature-18 °С, with packing in packages of polyethylene film with a mass up to 500 g and storing in a refrigerator at temperature-18 °С during 6 months. There were studied main parameters of the chemical composition of fresh and frozen strawberries: content of dry soluble substances, sugars, organic acids, ascorbic acid and sugar-acidic index. Organoleptic quality parameters of frozen strawberries were assessed by the 5-point scale. The experiment was repeated trice. It has been established, that frozen strawberries, partially dehydrated before freezing, saved by 0.2-0.3 % more dry soluble substances, by 0.2 %-sugars, by 7.0-7.9 %-ascorbic acid at a practically equal level of organic acids. The organoleptic mark of frozen partially dehydrated strawberries was by 0.2-0.3 points higher against the control. Among the studied varieties of strawberry, Polka berries got a mark higher by 0.2-0.9 points.

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“…This information is important to understand the characteristics obtained by the physico‐chemical analysis, considering these fruit pulps are processed products that may contain the additives above, which may influence their characteristics. In addition, other intrinsic factors of fruits can affect their physico‐chemical attributes, such as genetic variability, climatic conditions, soil, geographic location, season, crop, maturation, and harvest (Gonçalves, Resende, Carvalho, Resende, & Vilas Boas, ).…”

Section: Resultsmentioning

confidence: 99%

Multi‐block analysis for the correlation of physico‐chemical and rheological data of 42 fruit pulps

Stafussa

Rampazzo

Fernandes

et al. 2018

Journal of Texture Studies

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The common dimension (ComDim) chemometric method for multi‐block analysis and hierarchical cluster analysis (HCA) were used to evaluate the data obtained from the physico‐chemical and rheological characterization of 42 commercial fruit pulps. The physico‐chemical characteristics and the rheological behavior of the pulps were found to be considerably different. The Herschel–Bulkley equation was fit to the steady‐state flow curves of the fruit pulps, and it was found to appropriately describe the materials, which showed a wide range of yield stresses. The soluble solids content and the yield stress were the main factors responsible for the sample discrimination in the multivariate statistical analysis. The ComDim model indicates that these parameters may have a direct correlation. Namely, the soluble solids amount can influence the viscosity, as demonstrated by the similar scores of the samples in both common components, and this corroborated with the HCA analysis. Practical applications Fruit pulps can be used as raw materials in the food industry to obtain several products, such as nectars, jellies, ice creams, and juices, which can also be sold directly to consumers. To evaluate the technical and economic feasibility of those industrial processes, it is important to know the physico‐chemical properties of the products. Therefore, in this study we attempt to correlate the physical–chemical and rheological data using a new statistical approach.

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Physicochemical and volatile profile alterations in pasteurized and frozen strawberry pulp during storage

Cited by 9 publications

References 44 publications

Drying kinetics and physicochemical properties of whey dried by foam mat drying

Drying kinetics and physicochemical properties of whey dried by foam mat drying

Quality Investigation of Frozen Garden Strawberries at Partial Dehydration Before Freezing

Multi‐block analysis for the correlation of physico‐chemical and rheological data of 42 fruit pulps

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