Polpa De Camu-Camu Liofilizada E Armazenada Em Diferentes Embalagens

Juliano, Fernanda Francetto; Silva, Paula Porrelli Moreira da; Casemiro, Renata Cristina; Costa, Maria Helena; Spoto, Marta Helena Fillet

doi:10.3895/s1981-36862014000200007

Cited by 5 publications

(8 citation statements)

References 8 publications

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“…At the end of the storage, all powders, despite the significant reductions of luminosity (L*), were classified as clear, with values higher than 70. A behavior similar to that observed in the pulp powders of the present study were reported by Liu et al (2010) and Juliano et al (2014) in pulps of tomato and 'camu-camu' along 5 months and 150 days of storage, respectively, with significant reduction of L* during the evaluated period.…”

Section: Resultssupporting

confidence: 90%

“…The water content tended to increase over the storage period, indicating that the utilized package allowed water diffusion from the environment to the studied powders. This phenomenon is in agreement with Juliano et al (2014), who reported reduction of water content in 'camu-camu' pulp powder along 150 days of storage at 25 ºC.…”

Section: Methodssupporting

confidence: 93%

“…Lisbôa et al (2012) observed this behavior for prickly pear powder packed in laminated packages and stored at temperatures of 25 and 40 ºC for 100 days. At the end of the storage, the 'umbu-cajá' powders showed TTA values between 2.81 and 10.29%, which were higher than those recorded in other fruit powders, at the end of the storage period (Loureiro et al, 2013;Alexandre et al, 2014;Juliano et al, 2014), because 'umbu-cajá' is a fruit with intense acidic taste.…”

Section: Resultsmentioning

confidence: 95%

“…The contents of ascorbic acid were significantly reduced in all powder samples (Table 1), which can also be related to the absorption of water during the storage, because the increase in the water content of food along the storage can accelerate the oxidation of the ascorbic acid, since higher water contents lead to greater molecular mobility (Juliano et al, 2014).…”

Section: Resultsmentioning

confidence: 99%

“…The specialized literature presents some studies on physical, chemical and physico-chemical stability of fruit powders during storage (Hymavathi & Khader, 2005;Lisbôa et al, 2012;Costa et al, 2013;Alexandre et al, 2014;Juliano et al, 2014;Oliveira et al, 2015a). However, no studies were found on the stability of 'umbu-cajá' pulp powder obtained through lyophilization.…”

Section: Introductionmentioning

confidence: 99%

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Storage of ‘umbu-cajá’ pulp powder produced by lyophilization

Santos

Rocha

Gomes

et al. 2016

Rev. bras. eng. agríc. ambient.

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A B S T R A C TThis work aimed to study the chemical and physical stability of 'umbu-cajá' powders produced by lyophilization during storage. 'Umbu-cajá' pulps formulated with different concentrations of gum arabic (10, 20 and 30%), previously frozen, were dehydrated in benchtop lyophilizer at -40 °C for 48 h and disintegrated to obtain the powder, which was stored in laminated packages for 180 days at ambient conditions, with physical, chemical and physico-chemical analyzes performed at the beginning and every 30 days of storage. According to the results, all investigated parameters were significantly altered throughout the storage, yet with less intense variations for important variables, such as ascorbic acid, reducing sugars and titratable acidity. At the end of storage, all powders were microbiologically safe.Armazenamento da polpa de umbu-cajá em pó produzida por liofilização R E S U M O Propôs-se, com este trabalho, estudar a estabilidade química e física de pós de umbu-cajá produzidos por liofilização durante o armazenamento. Polpas de umbu-cajá formuladas com diferentes concentrações de goma arábica (10, 20 e 30%) previamente congeladas, foram desidratadas em liofilizador de bancada a -40 °C por 48 h, desintegradas para obtenção do pó, que foi estocado em embalagens laminadas durante 180 dias em condições ambientais, com análises físicas, químicas e físico-químicas realizadas no tempo inicial e a cada 30 dias de estocagem. De acordo com os resultados observou-se que todos os parâmetros investigados foram alterados significativamente ao longo da estocagem; todavia, com variações menos intensas para conteúdos importantes como ácido ascórbico, açúcares redutores e acidez titulável. Ao final do armazenamento todos os pós se apresentaram microbiologicamente seguros.

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Section: Resultssupporting

confidence: 90%

Section: Methodssupporting

confidence: 93%

Section: Resultsmentioning

confidence: 95%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Storage of ‘umbu-cajá’ pulp powder produced by lyophilization

Santos

Rocha

Gomes

et al. 2016

Rev. bras. eng. agríc. ambient.

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Estabilidade química e funcional dos compostos bioativos da polpa de buriti congelada, liofilizada e atomizada

Carneiro¹

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Potencial de conservação de cambuci (>i<Campomanesia phaea>/i< O. Berg.) congelado e liofilizado

Siqueira¹

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Conservation potential of frozen and freeze dried cambuci (Campomanesia phaea O. Berg.)Cambuci (Campomanesia phaea O Berg.) or cambucizeiro is a fruit species native to Brazil and originally from the Atlantic Forest. Its harvest period is concentrated in a few months. To make the commercialization of products based on this fruit feasible throughout the year, it is necessary to invest in research. Considering that the development of conservation technologies can have a positive impact for the inclusion of the species in the market, the main objective of this work was to evaluate the cambuci submitted to five treatments: pasteurized and frozen pulp; frozen pulp; frozen fresh fruit; commercially lyophilized pulp; lyophilized pulp in the laboratory. The second objective of the work was to develop an edible ice cream based on frozen cambuci pulp. This study was carried out in three experiments. The first consisted of frozen fresh fruits, frozen pulps and pasteurized and frozen pulps. The second consisted of lyophilized cambuci pulps and the third was the development of edible cambuci ice cream. For all experiments, microbiological, physical-chemical, chemical and sensory analyzes were considered. For lyophilized pulps, moisture and water activity were also determined. The treatments of experiment 1 were evaluated monthly, for 90 days, the lyophilized pulps were evaluated bimonthly, for 12 months and the edible ice cream of cambuci was characterized at time 0. The results of experiments 1 and 2 were subjected to analysis of variance for the F test and the means were compared using the Tukey test (5%). The data from experiments 1 and 2 were also submitted to Multivariate Analysis of Variance, with the tests of Clusters (Cluster) and the Analysis of Principal Components (ACP). Cambuci is acidic and showed significant levels of antioxidant compounds. The results of ascorbic acid stood out, which remained stable over time for all treatments. Between the freezing and pasteurization + freezing treatments, there was no significant difference, while the frozen fruit was in a separate group, with results of total reducing capacity (CRT) 243% higher than in pasteurized pulp and 197% higher than in frozen pulp. The laboratory lyophilized pulp showed results of antioxidant activity by ABTS, 153% higher than industrially lyophilized pulp. Cambuci edible ice cream had an acceptability index greater than 80% for all the attributes evaluated in the sensory analysis and is a good alternative for the consumption of native fruits.

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Polpa De Camu-Camu Liofilizada E Armazenada Em Diferentes Embalagens

Cited by 5 publications

References 8 publications

Storage of ‘umbu-cajá’ pulp powder produced by lyophilization

Storage of ‘umbu-cajá’ pulp powder produced by lyophilization

Estabilidade química e funcional dos compostos bioativos da polpa de buriti congelada, liofilizada e atomizada

Potencial de conservação de cambuci (>i<Campomanesia phaea>/i< O. Berg.) congelado e liofilizado

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