Post-harvest nutraceutical behaviour during ripening and senescence of 8 highly perishable fruit species from the Northern Brazilian Amazon region

Neves, Leandro Camargo; Tosin, Jéssica Milanez; Benedette, Ronaldo Moreno; Cisneros‐Zevallos, Luis

doi:10.1016/j.foodchem.2014.10.111

Cited by 79 publications

(73 citation statements)

References 28 publications

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“…Many studies have focused on the antioxidant capacity of plant-derived food, especially the fruits with high phenolic content, in order to understand their role in the health benefits, such as the prevention of degenerative diseases, central nervous system disorders, cancer as well as the aging process, amongst others [4,5].…”

Section: Introductionmentioning

confidence: 99%

“…For these reasons, much effort has been made to characterize the phytochemical contents of tropical fruits that, besides presenting a great species diversity with characteristic flavors, attractive colors, and special scents, are considered stronger candidates for screening of antioxidant properties [2,4,6]. In this context, Brazil offers a wide variety of native fruits with nutritional qualities and health claims that are still little known by consumers.…”

Section: Introductionmentioning

confidence: 99%

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Elaboration and Characterization of Apple Nectars Supplemented with Araçá-boi (Eugenia stipitata Mac Vaugh—Myrtaceae)

et al. 2017

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Fruits and vegetables are known as sources of nutritionally important phytochemicals, such as phenolic compounds, and Brazilian biodiversity may be hiding many underexplored fruits with potential health benefits. In this study, we formulated a fruit-based beverage by supplementing known amounts of freeze-dried araçá-boi (Eugenia stipitata) (FD) to a commercial apple nectar in order to evaluate the impact in terms of nutritional (level of phenolic compounds, flavonoids and antioxidant capacity) and sensory parameters. The best acceptance was evidenced for the apple nectar supplemented with 1 g/L of FD, while no statistically significant changes were obtained for non-supplemented apple nectar and apple nectar supplemented with 5 or 10 g/L FD. Lower acceptances for apple nectars supplemented with 15, 20 or 30 g/L FD were suggested to be caused by an increase in acidity. In general, total phenols, flavonoids and antioxidant capacity (DPPH, TEAC and ORAC) increased with the supplementation level, although not always a statistically significant difference was observed. When compared to control (non-supplemented), the apple nectar supplemented with 10 g/L FD presented a significant increase in total phenols, flavonoids and antioxidant capacity (except for ORAC assay), and therefore this level of supplementation was considered ideal, considering both nutritional and sensory properties.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Elaboration and Characterization of Apple Nectars Supplemented with Araçá-boi (Eugenia stipitata Mac Vaugh—Myrtaceae)

et al. 2017

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“…Ascorbic acid is unstable and oxidizable to dehydroascorbic acid, which can still be absorbed by the human body and used as vitamin C; however, it undergoes irreversible oxidation into 2,3-diketogulonic acid, which has no vitamin activity. The presence of oxygen, metal ions and breakdown of the cell structure may favor this process and reduce the ascorbic acid content of foods (LOPEZ-SANCHEZ et al, 2015;PHILLIPS et al, 2016). However, at the end of 180 days of storage, about 53% of the initial ascorbic acid content remained in both burger samples.…”

Section: Stability During Storagementioning

confidence: 99%

“…Neves et al (2015) studied the refrigerated storage of Brazilian fruit pulps from the Amazon region at 15ºC for 12 days and did not observe changes in acidity. However, it is known that freezing leads to cell disruption due to the volume change of water transformed into ice, the spatial distribution of ice in the system and the size of ice crystals .…”

Section: Stability During Storagementioning

confidence: 99%

“…Ascorbic acid is an important cashew component found in the pseudo-fruit at levels varying from 140 to 250 mg / 100g (NEVES et al, 2015). The loss of ascorbic acid in foods can be either chemically (non-enzymatic oxidation) or through enzymatic processes, as there are enzymes that resist the processing stages (thermo-resistant) (PHILLIPS et al, 2016), in addition, freezing is not enough to block all enzymatic reactions (MAZZEO et al, 2015). Ascorbic acid is unstable and oxidizable to dehydroascorbic acid, which can still be absorbed by the human body and used as vitamin C; however, it undergoes irreversible oxidation into 2,3-diketogulonic acid, which has no vitamin activity.…”

Section: Stability During Storagementioning

confidence: 99%

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Vegetal Burgers of Cashew Fiber and Texturized Soy Protein

et al. 2017

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-This study evaluated the use of cashew fiber in combination with textured soybean protein for the preparation of vegetable burger. Two treatments were studied to reduce fiber size (mechanical pressing with or without enzymatic maceration) and its impact on physical chemical characteristics, sensory acceptance and stability of burgers stored at -18 °C for 180 days. Both burger formulations had high moisture and carbohydrate contents and low lipid contents. Enzymatic fiber maceration resulted in harder products with lower moisture content. During storage, reduction in pH and ascorbic acid and increase in acidity values were observed, with no tendencies for color values. Throughout the storage period, burgers were within microbiological standards of the Brazilian legislation for human consumption and average sensory acceptance was within acceptance zone. It was concluded that the inclusion of enzymatic maceration in the fiber treatment process has no advantages and that burgers elaborated with cashew fiber and textured soybean protein can be consumed up to six months of frozen storage. Index terms: sensory acceptance, proximate composition, microbiological quality, by-product, shelf life. HAMBÚRGUERES VEGETAIS DE FIBRA DE CAJUE PROTEÍNA TEXTURIZADA DE SOJA RESUMO -Neste trabalho, avaliou-se a utilização da fibra de caju em associação à proteína texturizada de soja para elaboração de hambúrguer vegetal. Foram estudados dois tratamentos para a redução do tamanho da fibra (prensagem mecânica associada ou não à maceração enzimática) e seu impacto nas caraterísticas físico-químicas, aceitação sensorial e estabilidade dos hambúrgueres armazenados a -18ºC, por 180 dias. As duas formulações dos hambúrgueres apresentaram alto teor de umidade e carboidratos, e baixo teor de lipídeos. A maceração enzimática da fibra resultou em produtos com menor umidade e mais duros. Durante o armazenamento dos hambúrgueres, observaram-se redução de pH e de ácido ascórbico, e aumento de acidez, não tendo sido observadas tendências para os parâmetros de cor. Os hambúrgueres estiveram dentro dos padrões microbiológicos da legislação brasileira para o consumo humano, e as médias de aceitação sensorial, dentro da zona de aceitação durante todo o período de armazenamento. Conclui-se que, a inclusão de maceração enzimática ao processo de tratamento da fibra não apresenta vantagens e que os hambúrgueres obtidos de fibra de caju e proteína texturizada de soja podem ser consumidos até seis meses de armazenamento congelado. Termos para indexação: aceitação sensorial, composição centesimal, qualidade microbiológica, subproduto, vida de prateleira.1 ( Paper 285-15).

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Evaluation of Amazon fruits: chemical and nutritional studies onBorojoa sorbilis

et al. 2018

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Post-harvest nutraceutical behaviour during ripening and senescence of 8 highly perishable fruit species from the Northern Brazilian Amazon region

Cited by 79 publications

References 28 publications

Elaboration and Characterization of Apple Nectars Supplemented with Araçá-boi (Eugenia stipitata Mac Vaugh—Myrtaceae)

Elaboration and Characterization of Apple Nectars Supplemented with Araçá-boi (Eugenia stipitata Mac Vaugh—Myrtaceae)

Vegetal Burgers of Cashew Fiber and Texturized Soy Protein

Evaluation of Amazon fruits: chemical and nutritional studies onBorojoa sorbilis

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