Tropical fruit juice: effect of thermal treatment and storage time on sensory and functional properties
Tropical fruits rich in polyphenols, ascorbic acid, and high antioxidant capacity can enhance the functional composition, flavor as well as the overall acceptance of their juices. The aim of this study was to evaluate the effects of pasteurization and storage time on the physical, chemical, and sens...
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| Veröffentlicht in: | Journal of food science and technology 2019-12, Vol.56 (12), p.5184-5193 |
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| creator | Wurlitzer, Nédio Jair Dionísio, Ana Paula Lima, Janice Ribeiro Garruti, Deborah dos Santos Silva Araújo, Idila Maria da da Rocha, Renier Felinto Julião Maia, Johnnathan Lima |
| description | Tropical fruits rich in polyphenols, ascorbic acid, and high antioxidant capacity can enhance the functional composition, flavor as well as the overall acceptance of their juices. The aim of this study was to evaluate the effects of pasteurization and storage time on the physical, chemical, and sensory quality parameters of two formulations of tropical fruit juice blends with high antioxidant capacity. Two formulations with different concentrations of acai, camu-camu, acerola, cashew apple, yellow mombin, and pineapple were pasteurized at 85 °C for 30 s, hot-filled in glass bottles, and stored in refrigerated conditions (5 °C). Analyses for color, total antioxidant activity, total polyphenols, carotenoids, ascorbic acid, and sensory quality were performed before and after pasteurization as well as at 90 and 180 day of storage. Pasteurization did not negatively affect the concentration of functional components and sensory properties. However, the storage time negatively influenced the sensory quality and reduced the ascorbic acid content of both the formulations. Further, the acceptability and the nutritional quality were still high in these products after 180-days of storage, thus, not preventing their consumption. |
| doi_str_mv | 10.1007/s13197-019-03987-0 |
| format | Article |
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The aim of this study was to evaluate the effects of pasteurization and storage time on the physical, chemical, and sensory quality parameters of two formulations of tropical fruit juice blends with high antioxidant capacity. Two formulations with different concentrations of acai, camu-camu, acerola, cashew apple, yellow mombin, and pineapple were pasteurized at 85 °C for 30 s, hot-filled in glass bottles, and stored in refrigerated conditions (5 °C). Analyses for color, total antioxidant activity, total polyphenols, carotenoids, ascorbic acid, and sensory quality were performed before and after pasteurization as well as at 90 and 180 day of storage. Pasteurization did not negatively affect the concentration of functional components and sensory properties. However, the storage time negatively influenced the sensory quality and reduced the ascorbic acid content of both the formulations. Further, the acceptability and the nutritional quality were still high in these products after 180-days of storage, thus, not preventing their consumption.</description><identifier>ISSN: 0022-1155</identifier><identifier>EISSN: 0975-8402</identifier><identifier>DOI: 10.1007/s13197-019-03987-0</identifier><identifier>PMID: 31749465</identifier><language>eng</language><publisher>New Delhi: Springer India</publisher><subject>Acceptance ; acerolas ; antioxidant activity ; Antioxidants ; Ascorbic acid ; bottles ; Carotenoids ; cashew fruit ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; color ; Flavor ; Food Science ; Formulations ; Fruit juices ; Fruits ; functional properties ; Heat treatment ; Juices ; Myrciaria dubia ; Nutrition ; Nutritive value ; Organic chemistry ; Original ; Original Article ; Pasteurization ; pineapples ; Polyphenols ; refrigeration ; Sensory evaluation ; Sensory properties ; storage time ; Vitamin C</subject><ispartof>Journal of food science and technology, 2019-12, Vol.56 (12), p.5184-5193</ispartof><rights>Association of Food Scientists & Technologists (India) 2019</rights><rights>Journal of Food Science and Technology is a copyright of Springer, (2019). All Rights Reserved.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c484t-ea8553fb2a50f8376a77cfd22c1981f70fd636c5622e08fd9aecd92041e0228e3</citedby><cites>FETCH-LOGICAL-c484t-ea8553fb2a50f8376a77cfd22c1981f70fd636c5622e08fd9aecd92041e0228e3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC6838290/pdf/$$EPDF$$P50$$Gpubmedcentral$$H</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC6838290/$$EHTML$$P50$$Gpubmedcentral$$H</linktohtml><link.rule.ids>230,314,723,776,780,881,27901,27902,41464,42533,51294,53766,53768</link.rule.ids></links><search><creatorcontrib>Wurlitzer, Nédio Jair</creatorcontrib><creatorcontrib>Dionísio, Ana Paula</creatorcontrib><creatorcontrib>Lima, Janice Ribeiro</creatorcontrib><creatorcontrib>Garruti, Deborah dos Santos</creatorcontrib><creatorcontrib>Silva Araújo, Idila Maria da</creatorcontrib><creatorcontrib>da Rocha, Renier Felinto Julião</creatorcontrib><creatorcontrib>Maia, Johnnathan Lima</creatorcontrib><title>Tropical fruit juice: effect of thermal treatment and storage time on sensory and functional properties</title><title>Journal of food science and technology</title><addtitle>J Food Sci Technol</addtitle><description>Tropical fruits rich in polyphenols, ascorbic acid, and high antioxidant capacity can enhance the functional composition, flavor as well as the overall acceptance of their juices. The aim of this study was to evaluate the effects of pasteurization and storage time on the physical, chemical, and sensory quality parameters of two formulations of tropical fruit juice blends with high antioxidant capacity. Two formulations with different concentrations of acai, camu-camu, acerola, cashew apple, yellow mombin, and pineapple were pasteurized at 85 °C for 30 s, hot-filled in glass bottles, and stored in refrigerated conditions (5 °C). Analyses for color, total antioxidant activity, total polyphenols, carotenoids, ascorbic acid, and sensory quality were performed before and after pasteurization as well as at 90 and 180 day of storage. Pasteurization did not negatively affect the concentration of functional components and sensory properties. However, the storage time negatively influenced the sensory quality and reduced the ascorbic acid content of both the formulations. Further, the acceptability and the nutritional quality were still high in these products after 180-days of storage, thus, not preventing their consumption.</description><subject>Acceptance</subject><subject>acerolas</subject><subject>antioxidant activity</subject><subject>Antioxidants</subject><subject>Ascorbic acid</subject><subject>bottles</subject><subject>Carotenoids</subject><subject>cashew fruit</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>color</subject><subject>Flavor</subject><subject>Food Science</subject><subject>Formulations</subject><subject>Fruit juices</subject><subject>Fruits</subject><subject>functional properties</subject><subject>Heat treatment</subject><subject>Juices</subject><subject>Myrciaria dubia</subject><subject>Nutrition</subject><subject>Nutritive value</subject><subject>Organic chemistry</subject><subject>Original</subject><subject>Original Article</subject><subject>Pasteurization</subject><subject>pineapples</subject><subject>Polyphenols</subject><subject>refrigeration</subject><subject>Sensory evaluation</subject><subject>Sensory properties</subject><subject>storage time</subject><subject>Vitamin 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fruit juice: effect of thermal treatment and storage time on sensory and functional properties</title><author>Wurlitzer, Nédio Jair ; Dionísio, Ana Paula ; Lima, Janice Ribeiro ; Garruti, Deborah dos Santos ; Silva Araújo, Idila Maria da ; da Rocha, Renier Felinto Julião ; Maia, Johnnathan Lima</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c484t-ea8553fb2a50f8376a77cfd22c1981f70fd636c5622e08fd9aecd92041e0228e3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2019</creationdate><topic>Acceptance</topic><topic>acerolas</topic><topic>antioxidant activity</topic><topic>Antioxidants</topic><topic>Ascorbic acid</topic><topic>bottles</topic><topic>Carotenoids</topic><topic>cashew fruit</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>color</topic><topic>Flavor</topic><topic>Food 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Food Sci Technol</stitle><date>2019-12-01</date><risdate>2019</risdate><volume>56</volume><issue>12</issue><spage>5184</spage><epage>5193</epage><pages>5184-5193</pages><issn>0022-1155</issn><eissn>0975-8402</eissn><abstract>Tropical fruits rich in polyphenols, ascorbic acid, and high antioxidant capacity can enhance the functional composition, flavor as well as the overall acceptance of their juices. The aim of this study was to evaluate the effects of pasteurization and storage time on the physical, chemical, and sensory quality parameters of two formulations of tropical fruit juice blends with high antioxidant capacity. Two formulations with different concentrations of acai, camu-camu, acerola, cashew apple, yellow mombin, and pineapple were pasteurized at 85 °C for 30 s, hot-filled in glass bottles, and stored in refrigerated conditions (5 °C). Analyses for color, total antioxidant activity, total polyphenols, carotenoids, ascorbic acid, and sensory quality were performed before and after pasteurization as well as at 90 and 180 day of storage. Pasteurization did not negatively affect the concentration of functional components and sensory properties. However, the storage time negatively influenced the sensory quality and reduced the ascorbic acid content of both the formulations. Further, the acceptability and the nutritional quality were still high in these products after 180-days of storage, thus, not preventing their consumption.</abstract><cop>New Delhi</cop><pub>Springer India</pub><pmid>31749465</pmid><doi>10.1007/s13197-019-03987-0</doi><tpages>10</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | Acceptance acerolas antioxidant activity Antioxidants Ascorbic acid bottles Carotenoids cashew fruit Chemistry Chemistry and Materials Science Chemistry/Food Science color Flavor Food Science Formulations Fruit juices Fruits functional properties Heat treatment Juices Myrciaria dubia Nutrition Nutritive value Organic chemistry Original Original Article Pasteurization pineapples Polyphenols refrigeration Sensory evaluation Sensory properties storage time Vitamin C |
| title | Tropical fruit juice: effect of thermal treatment and storage time on sensory and functional properties |
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