THE EFFECT OF PASTEURIZATION ON THE QUALITY OF FROZEN ARAZÁ (<i>EUGENIA STIPITATA</i> MC VAUGH) PULP

García-Reyes, Rafael-H.; Narváez‐Cuenca, Carlos‐Eduardo

doi:10.1111/j.1745-4557.2010.00348.x

Cited by 14 publications

(4 citation statements)

References 18 publications

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“…Likewise, the TPC we found in the pulp (19.3 ± 5.1 mg GAE/100 g FW) was lower than the value reported in pulp extracted with 80% methanol (35.0 mg GAE/ 100 g). 64 The TPC value for the Arazápulp is comparable to that for strawberries (Fragaria × ananassa Duchvar Pink Camino Real) extracted with acetone (18.5 ± 1.2 mg GAE/100 g FW) as reported by Pineli et al 65 The higher FRAP antioxidant activity of the Arazáextracts as compared to the ABTS activity may also be related to their high concentration of xanthophylls. When comparing antioxidant activities of carotenoids, Muller et al 66 observed that xanthophylls were more effective than carotenes in reducing ferric ions, which was hypothesized to be due to steric hindrance and the low chemical reactivity of cyclic carotenes and their carbonyl substituted derivatives.…”

Section: ■ Results and Discussionsupporting

confidence: 60%

“…Lizcano et al detected 157 mg GAE/100 g FW when extracting with boiling water while Genovese et al reported 87 mg GAE/100 g FW when extracting with methanol/water/acetic acid (70:30:5). Likewise, the TPC we found in the pulp (19.3 ± 5.1 mg GAE/100 g FW) was lower than the value reported in pulp extracted with 80% methanol (35.0 mg GAE/100 g) . The TPC value for the Arazá pulp is comparable to that for strawberries ( Fragaria × ananassa Duchvar Pink Camino Real) extracted with acetone (18.5 ± 1.2 mg GAE/100 g FW) as reported by Pineli et al…”

Section: Resultssupporting

confidence: 55%

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Determination of Carotenoids, Total Phenolic Content, and Antioxidant Activity of Arazá (Eugenia stipitata McVaugh), an Amazonian Fruit

Garzón

Narváez‐Cuenca

Kopec

et al. 2012

J. Agric. Food Chem.

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The fruit of Arazá (Eugenia stipitata McVaugh) native to the Colombian Amazon is considered a potentially economically valuable fruit for the Andean economy due to its novel and unique taste. The fruit has an intense yellow color, but its chemical composition and properties have not been well studied. Here we report the identification and quantitation of carotenoids in the ripe fruit using high performance liquid chromatography (HPLC) with photodiode array detector (PDA) and atmospheric pressure chemical ionization (APcI) mass spectrometry (MS/MS). The qualitative carotenoid profile of the fruit according to maturity stage was also observed. Furthermore, antioxidant activity of the peel and pulp were assessed using the ferric reducing ability of plasma (FRAP), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and 1,1-diphenyl-2-picrylhydrazyl (DPPH) methods, in addition to chemical indexes and total phenolic content. Multiple carotenoids were identified in the peel and pulp including four xanthophylls (free and esterified as their mono and diesters) and two carotenes. One of the xanthophylls was tentatively identified as zeinoxanthin, while the others were identified as lutein, zeaxanthin, and β-cryptoxanthin. Carotenes included α-carotene and β-carotene. The total carotenoid content was significantly higher in the peel (2484 ± 421 μg/100 g FW) than in the pulp (806 ± 348 μg/100 g FW) with lutein, β-cryptoxanthin, and zeinoxanthin as the major carotenoid components. The unique carotenoid composition of this fruit can differentiate it from other carotenoid-rich fruits and perhaps be useful in authentication procedures. Overall, results from this study suggest that Colombian Arazá may be a good edible source of carotenoids important in retinal health as well as carotenoids with provitamin A activity. Therefore, Arazá fruit can be used as a nutraceutical ingredient and in production of functional foods in the Colombian diet.

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Section: ■ Results and Discussionsupporting

confidence: 60%

Section: Resultssupporting

confidence: 55%

Determination of Carotenoids, Total Phenolic Content, and Antioxidant Activity of Arazá (Eugenia stipitata McVaugh), an Amazonian Fruit

Garzón

Narváez‐Cuenca

Kopec

et al. 2012

J. Agric. Food Chem.

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“…Pasteurization involves applying heat to food for a determined time, aiming to extend the shelf life of that food. However, the intensity of the heat treatment can induce undesirable changes in product characteristics, including loss of color and aroma compounds (García‐Reyes & Narvaez‐Cuenca, ).…”

Section: Introductionmentioning

confidence: 99%

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

Gonçalves¹,

Resende

Carvalho

et al. 2017

J Food Process Preserv

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This study evaluated the physicochemical characteristics and volatile profile of strawberry pulp subjected to factors, pasteurization (unpasteurized and pasteurized), freezing method (static air and forced air), and their interactions, during 12 months. Strawberry fruit were washed, sanitized, and pulped. The pulp was packaged, pasteurized, and frozen (0, 2, 4, 6, and 12 months). We concluded that pasteurization alters the strawberry pulp color. The impact of pasteurization and freezing method on the strawberry pulp pH, titratable acidity, and soluble solids variables is negligible. We tentatively identified 13 volatile compounds in fresh fruit and pulp, ethyl acetate, ethyl hexanoate, and linalool being the volatiles with the highest area percentage in the two products.The esters were predominant in both the fruit and strawberry pulp. Time is the most determining factor in modifying the strawberry pulp volatile profile, having an isolated effect on the increase of ethanol, ethyl butanoate, and linalool. Practical applicationsThe strawberry is very used worldwide as raw material to different products, due to its color, flavor, and aroma. Thus, obtaining further information about the changes caused by processing and storage is of great importance for the food industry. This study shows the effect of simultaneous application of different processing techniques (pasteurization and freezing methods) on physicochemical variables and volatile profile of strawberry pulp over prolonged storage. Significant and unpublished results involving color, pH, acidity, soluble solids, and volatile compounds of strawberry frozen pulp over storage period are presented and may be applied for food industry to keep the pulp quality.

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“…Pasteurization, although it can increase storage time, it can cause significant sensory changes, such as color, aroma and flavor degradation (Garcia-Reyes;Narvaez-Cuenca, 2010;Su et al, 2019;Bhattacharjee;Saxena;Dutta, 2019), especially when associated with freezing and prolonged storage. In the absence of studies evaluating the effect of prolonged storage on the sensory profile of processed fruits.…”

Section: Introductionmentioning

confidence: 99%

How freezing methods affect the sensory profile of pasteurized and unpasteurized mangaba pulp

et al. 2020

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The Mangaba, an exotic fruit of the Brazilian Cerrado, is very appreciated for its peculiar sensory characteristics. Here we aimed to evaluate the sensory profile of mangaba pulp subjected to three treatments (unpasteurized and pasteurized pulps; frozen by static air and forced air; stored frozen for zero, 4, 8 and 12 months). The following sensory tests were applied: temporal dominance of sensations (TDS) (identify and check the dominant sensations of flavor over time of consumption), ideal scale (identify optimal concentration of sucrose to be added in nectar) and acceptance test (to evaluate the effect of treatments on consumer acceptance). By TDS analyses, a sour taste was reported for most treatments, combined with the identification of a bad flavor in most pulps from 8 months of frozen storage. The ideal scale determined that 87.8 g/L sucrose should be added to the mangaba nectar. The frozen methods by static air or forced air did not significantly influence the sensory acceptance of the mangaba pulp. Pasteurization favors high mangaba pulp acceptance for up to 8 months, however, by 12 months of storage, treatments still have good sensory acceptance.

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THE EFFECT OF PASTEURIZATION ON THE QUALITY OF FROZEN ARAZÁ (EUGENIA STIPITATA MC VAUGH) PULP

Cited by 14 publications

References 18 publications

Determination of Carotenoids, Total Phenolic Content, and Antioxidant Activity of Arazá (Eugenia stipitata McVaugh), an Amazonian Fruit

Determination of Carotenoids, Total Phenolic Content, and Antioxidant Activity of Arazá (Eugenia stipitata McVaugh), an Amazonian Fruit

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

How freezing methods affect the sensory profile of pasteurized and unpasteurized mangaba pulp

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