Industrialized cashew juices: variation of ascorbic acid and other physicochemical parameters

Food Science and Technology (Campinas)

Christiane De Queiroz Pereira¹  Flávia Conde Lavinas¹  Maria Lúcia Mendes Lopes¹  Vera Lúcia Valente-mesquita¹ 

[1] ,Universidade Federal do Rio de Janeiro Instituto de Nutrição Departamento de Nutrição Básica e ExperimentalRio de Janeiro RJ ,Brasil

关键词: fruit juice;    cashew apple;    storage;    stability;    suco de fruta;    caju;    estocagem;    estabilidade;   

DOI  :  10.1590/S0101-20612008000500040

来源: SciELO

【 摘 要 】

Commercial cashew apple juice is widely accepted in the Brazilian market. Cashew apple has high content of ascorbic acid, an important nutrient to human beings. Ascorbic acid content in food can be affected by processing and storage conditions. Commercial cashew apple juice samples, ready-to-drink and concentrated, were analyzed. The ascorbic acid content, total titratable acidity, total soluble solids, and pH of the juices were determined during storage at 4 °C after the containers were opened. The ascorbic acid content presented a great variability among the samples analyzed ranging from 37.3 to 46.3 mg.100 mL-1 in ready-to-drink juices and from 75.7 to 152 mg.100 mL-1 in concentrated juices. The storage of commercial cashew apple juices for 48 hours at 4 °C resulted in ascorbic acid losses of up to 8.8% for concentrated and 6.4% for ready-to-drink juices. The other parameters remained stable during storage. The results of this study point to the importance of considering ascorbic acid losses in commercial cashew apple juices which occurs after opening but before the expiration date expires.

【 授权许可】

CC BY   
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