Changes in the physicochemical and microbiological properties of frozen araça pulp during storage

Food Science and Technology (Campinas)

Clarissa Damiani²  Moacir Evandro Lage¹  Flávio Alves Da Silva²  Douglas Endrigo Perez Pereira¹  Fernanda Salamoni Becker¹  Eduardo Valério De Barros Vilas Boas¹ 

[1] ,Federal University of Goias School of Agronomy and Food Engineering Department of Food EngineeringGoiânia GO ,Brazil

关键词: savanna fruits;    Psidium Guineans Sw;    shelf-life;    frutos do Cerrado;    Psidium Guineenses Sw;    vida-útil;   

DOI  :  10.1590/S0101-20612013000500004

来源: SciELO

【 摘 要 】

Araça belongs to the Myrtaceae family and is popularly known as araçá-comum, araçá-azedo, or araçá-do-campo. Frozen fruit pulp is of great importance for the food industry, which can produce it at the time of harvest, store it, and use it according to the demand of the consumer market and/or as an ingredient in the formulation of products such as yogurt, candies, and ice creams among others. The aim of this study was to evaluate the physical, chemical, and microbiological stability of frozen araça pulp during 12 months of frozen storage. It was observed that the levels of moisture (90.55-88.75%), ash (0.34-0.26%) total soluble sugars (7.11-6.62%), sucrose (3.55-1.39%), soluble pectin (0.24-0.23%), total pectin (0.5-0.46%), pH (3.82-2.31%), organic acids (698.12-122.25 µg.g-1 citric acid), and phenolic compounds (6.22-0.00 mg GAE.100 g-1) decreased during storage, whereas the levels of protein (0.61-0.83%), lipids (0.14-0.38%), total carbohydrates (8.36-9.78%), calorific value (37.14-45.86 kcal.100 g-1), reducing sugars (3.51-5.21%), soluble solids (5.17-6.0%), total antioxidant capacity (6.89-35.13%), and color parameters (L*49.75-50.67; a*0.79-1.82 and b*22.5-25.19) increased over the one-year storage period. According to the chemical and microbiological parameters assessed, the product can be stored for 12 months without loss of quality with addition of citric acid as a preservative.

【 授权许可】

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