Physicochemical stability of natural or pre-sweetened frozen passion fruit juice

Abstract

Passion fruit juice, pure and sucrose sweetened (1:1, w:v), was frozen and stored for 8 months in freezers. The effect of storage time and sucrose addition on physicochemical properties of the juices was evaluated, in the fresh juice, and then every two months in the stored samples. Concentration of soluble solids, organic acids, total and reducing sugars and ascorbic acid, as well as pH were not affected by storage time. Initially sucrose addition modified the juice color, but not during storage time, while the natural juice became more yellow during storage. &#946; -carotene content decreased as a function of storage time, 51.3 % in the pure juice and 29.7 % in the sweetened juice.<br>Suco de maracujá, puro ou previamente adoçado com sacarose, 1:1 (p:v), foi congelado e armazenado por 8 meses em congeladores com temperatura de -18°C. O efeito de tempo de armazenamento e adição de sacarose sobre propriedades físico-químicas foi avalida inicialmente no suco fresco e a cada dois meses nas amostras congeladas. Concentrações de sólidos solúveis, ácidos orgânicos, açúcares totais e redutores e ácido ascórbico, assim como pH, não foram afetados por tempo de armazenamento. Inicialmente a adição de sacarose alterou a cor do suco, mas esta se manteve durante o armazenamento, enquanto o suco natural alterou a cor para amarelo durante o armazenamento. Concentração de &#946;-caroteno diminuiu em função do tempo de armazenamento, 51,3% no suco puro e 29,7% no suco previamente adoçado

Storage stability of a tropical fruit (cashew apple, acerola, papaya, guava and passion fruit) mixed nectar added caffeine

“…, 2004). Yellow passion fruit juice has good acceptability, pure or in combination with other juices and is considered an important source of vitamins, minerals, soluble and insoluble fibres (Righetto et al. , 1999).…”

“…Yellow passion fruit (Passiflora edulis Sims f. flavicarpa Degener) is a fruit much appreciated for its unique exotic flavour and yellow to reddish-orange colour because of the presence of carotenoids (Deliza et al, 2004). Yellow passion fruit juice has good acceptability, pure or in combination with other juices and is considered an important source of vitamins, minerals, soluble and insoluble fibres (Righetto et al, 1999).…”

Effects of high hydrostatic pressure (HHP) on sensory characteristics of yellow passion fruit juice

“…Passion fruit juice is the third most produced juice in the Brazilian market (Aguiar & Santos, 2001). Yellow passion fruit juice has good acceptability, pure or in combination with other juices and is considered an important source of vitamins, minerals, soluble and insoluble fibers (Righetto, Beleia, & Ferreira, 1999). Traditional food processing methods have relied on high temperatures to ensure prolonged shelf-life and food safety.…”

Stability of unpasteurized and refrigerated orange juice

“…Fruit juices are consumed for their characteristic flavor and are also considered sources of vitamins, minerals and soluble and insoluble fibers (Righetto et al, 1999). The citrus fruits have become a basic daily product in human nutrition and much consumption is attributed to the industrial use of other foods and drinks that require their flavor.…”