Academic literature on the topic 'Fruit juices stability'
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Journal articles on the topic "Fruit juices stability"
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GRANDE, MARIA J., ROSARIO LUCAS, EVA VALDIVIA, HIKMATE ABRIOUEL, MERCEDES MAQUEDA, NABIL BEN OMAR, MAGDALENA MARTÍNEZ-CAÑAMERO, and ANTONIO GÁLVEZ. "Stability of Enterocin AS-48 in Fruit and Vegetable Juices." Journal of Food Protection 68, no. 10 (October 1, 2005): 2085–94. http://dx.doi.org/10.4315/0362-028x-68.10.2085.
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Enterocin AS-48 is a candidate bacteriocin for food biopreservation. Before addressing application of AS-48 to vegetable-based foods, the interaction between AS-48 and vegetable food components and the stability of AS-48 were studied. Enterocin AS-48 had variable interactions with fruit and vegetable juices, with complete, partial, or negligible loss of activity. For some juices, loss of activity was ameliorated by increasing the bacteriocin concentration, diluting the juice, or applying a heat pretreatment. In juices obtained from cabbage, cauliflower, lettuce, green beans, celery, and avocado, AS-48 was very stable for the first 24 to 48 h of storage under refrigeration, and decay of activity was markedly influenced by storage temperature. In fresh-made fruit juices (orange, apple, grapefruit, pear, pineapple, and kiwi) and juice mixtures, AS-48 was very stable for at least 15 days at 4°C, and bacteriocin activity was still detectable after 30 days of storage. Gradual and variable loss of activity occurred in juices stored at 15 and 28°C; inactivation was faster at higher temperatures. In commercial fruit juices (orange, apple, peach, and pineapple) stored at 4°C, the bacteriocin was completely stable for up to 120 days, and over 60% of initial activity was still present in juices stored at 15°C for the same period. Commercial fruit juices stored at 28°C for 120 days retained between 31.5% (apple) and 67.71% (peach) of their initial bacteriocin activity. Solutions of AS-48 in sterile distilled water were stable (120 days at 4 to 28°C). Limited loss of activity was observed after mixing AS-48 with some food-grade dyes and thickening agents. Enterocin AS-48 added to lettuce juice incubated at 15°C reduced viable counts of Listeria monocytogenes CECT 4032 and Bacillus cereus LWL1 to below detection limits and markedly reduced viable counts of Staphylococcus aureus CECT 976.
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Grobelna, Kalisz, and Kieliszek. "The Effect of the Addition of Blue Honeysuckle Berry Juice to Apple Juice on the Selected Quality Characteristics, Anthocyanin Stability, and Antioxidant Properties." Biomolecules 9, no. 11 (November 17, 2019): 744. http://dx.doi.org/10.3390/biom9110744.
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Apple juice is rich in phenolic compounds that are important as natural antioxidants. In turn, blue honeysuckle berry juice is a valuable source of bioactive ingredients and can be an interesting and beneficial supplement to fruit juices. The aim of this study was to examine the physicochemical and sensory properties of the newly designed mixture of apple juice and blue honeysuckle berry juice. The addition of blue honeysuckle berry juice to apple juice had a significant effect on the content of anthocyanin and vitamin C in the newly designed fruit juices. After production, the content of anthocyanins and polyphenols in the blue honeysuckle berry juice was high (595.39 and 767.88 mg/100 mL, respectively). As the concentration of blue honeysuckle berry juice added to apple juice was increased, the polyphenol content also increased. The juices analyzed after 4 months of storage were lighter and showed a less intense red color than the juices analyzed directly after production. Antioxidant activity (ABTS assay) in the apple juice mixed with 10% blueberry juice was almost 3 times higher than the pure apple juice after 3 months of storage; the addition of 30% blueberry juice significantly increased the antioxidant activity of the apple juice. Thus, the results of this research have expanded the existing knowledge about the health and sensory properties of apple juice mixed with blue honeysuckle berry juice. These findings can be utilized in further research aiming at the development of new products that can meet consumer expectations.
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Zhu, Wenjie, Fengzhi Lyu, Nenad Naumovski, Said Ajlouni, and Chaminda Senaka Ranadheera. "Functional Efficacy of Probiotic Lactobacillus sanfranciscensis in Apple, Orange and Tomato Juices with Special Reference to Storage Stability and In Vitro Gastrointestinal Survival." Beverages 6, no. 1 (February 25, 2020): 13. http://dx.doi.org/10.3390/beverages6010013.
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There is an increasing demand for non-dairy probiotic carriers such as fruit and vegetable juices. Probiotic Lactobacillus sanfranciscensis is predominantly used in the bakery industry, and its efficacy in fruit juices has not been studied sufficiently. Additionally, support from the carrier matrices for maintaining probiotic viability and gastrointestinal tolerance is important in selecting suitable vehicles for probiotic delivery. Three different non-dairy carrier juices (apple, orange and tomato) were tested for their ability to maintain L. sanfranciscensis viable during four weeks of refrigerated storage (4 °C). Their potential protection of L. sanfranciscensis against in vitro gastrointestinal digestion was also evaluated. Results indicated that the probiotics viability in all three juice samples met the recommended level for probiotic food (>106–107 cfu/mL) at the end of storage. However, all three juice samples showed a comparatively lower protective effect (p < 0.05) on the viability of L. sanfranciscensis when exposed to simulated gastric juice (pH = 2) at the end of 60 min and simulated intestinal juice with 0.3% (w/v) bile salt (pH = 8) at the end of 240 min exposure. In general, the three tested juices can be regarded as the potential non-dairy based carriers for L. sanfranciscensis. The future research is needed to improve the modification of the probiotic carriers in order to prolong the viability of L. sanfranciscensis during the gastrointestinal digestion.
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Aguilar, Karla, Alfonso Garvín, Albert Ibarz, and Pedro E. D. Augusto. "Ascorbic acid stability in fruit juices during thermosonication." Ultrasonics Sonochemistry 37 (July 2017): 375–81. http://dx.doi.org/10.1016/j.ultsonch.2017.01.029.
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Scott, PM, and SR Kanhere. "Stability ofAlternaria toxins in fruit juices and wine." Mycotoxin Research 17, no. 1 (March 2001): 9–14. http://dx.doi.org/10.1007/bf02946112.
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Šárka, Horáčková, Rokytová Kristýna, Bialasová Kristina, Klojdová Iveta, and Sluková Marcela. "Fruit juices with probiotics – new type of functional foods." Czech Journal of Food Sciences 36, No. 4 (September 3, 2018): 284–88. http://dx.doi.org/10.17221/39/2018-cjfs.
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The cells of commercial strain Bifidobacterium animalis subsp. lactis Bb12 were encapsulated using emulsion encapsulation in a milk protein matrix. The volume based median of the microcapsules was 52.1 ± 6.2 µm. The stability of free and encapsulated cells was compared during 28 day-storage in pineapple juice and in strawberry-apple juice at 8 ± 1°C and 22 ± 1°C. Encapsulation ensured a higher number of cells compared to the free cells only at 8 ± 1°C. Strawberry-apple juice was found to be not suitable as probiotic vehicle. Both free and encapsulated cells lost their viability after 14 days at 22 ± 1°C. The number of bifidobacteria cells, pH and lactic and acetic acid content did not change in pineapple and strawberry-apple juice after 24 h cultivation at 37°C.
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Beveridge, Tom. "Opalescent and Cloudy Fruit Juices: Formation and Particle Stability." Critical Reviews in Food Science and Nutrition 42, no. 4 (July 2002): 317–37. http://dx.doi.org/10.1080/10408690290825556.
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Sidor, Andrzej, Agnieszka Drożdżyńska, Anna Brzozowska, Artur Szwengiel, and Anna Gramza-Michałowska. "The Effect of Plant Additives on the Stability of Polyphenols in Cloudy and Clarified Juices from Black Chokeberry (Aronia melanocarpa)." Antioxidants 9, no. 9 (August 27, 2020): 801. http://dx.doi.org/10.3390/antiox9090801.
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Black chokeberry (Aronia melanocarpa) is a fruit with increasing popularity in consumption and processing. Recent research has strengthened the position of chokeberry as a source of phenolic compounds, antioxidants with high pro-health values, therefore it is important to investigate other substances protecting biologically active compounds during juice processing. This study was an attempt to reduce the loss of polyphenol in cloudy and clarified chokeberry juice by adding aqueous cinnamon and clove extracts. The results showed that the clarification of juices did not cause significant changes in the concentration of polyphenols. However, the addition of plant extracts prior to pasteurisation process influenced the content of phenolic compounds in the chokeberry juices. The main change in the composition of the chokeberry juices observed during storage was a result of the degradation process of anthocyanins. The research showed that, despite the common view about the beneficial effects of polyphenols and other compounds exhibiting mutual antioxidative potential, it is very difficult to inhibit the degradation process.
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de Oliveira, Andressa Alves, Alexandre Guedes Torres, Daniel Perrone, and Mariana Monteiro. "Effect of High Hydrostatic Pressure Processing on the Anthocyanins Content, Antioxidant Activity, Sensorial Acceptance and Stability of Jussara (Euterpe edulis) Juice." Foods 10, no. 10 (September 22, 2021): 2246. http://dx.doi.org/10.3390/foods10102246.
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Jussara (Euterpe edulis) fruit is a strong candidate for exportation due to its high content of anthocyanins. However, its rapid perishability impairs its potential for further economic exploration, highlighting the relevance of producing ready-to-drink juices by applying innovative processing, such as high hydrostatic pressure (HHP). The effect of HHP (200, 350, and 500 MPa for 5, 7.5, and 10 min) on anthocyanins content and antioxidant activity (AA) by FRAP and TEAC assays, and the most effective HHP condition on overall sensory acceptance and stability of jussara juice, were investigated. While mild pressurization (200 MPa for 5 min) retained anthocyanins and AA, 82% of anthocyanins content and 46% of TEAC values were lost at the most extreme pressurization condition (500 MPa for 10 min). The addition of 12.5% sucrose was the ideal for jussara juice consumer acceptance. No significant difference was observed for overall sensory acceptance scores of unprocessed (6.7) and HHP-processed juices (6.8), both juices being well-accepted. However, pressurization was ineffective in promoting the retention of anthocyanins and AA in jussara juice stored at refrigeration temperature for 60 days, probably due to enzymatic browning.
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Kowalski, Radosław, Artur Mazurek, Urszula Pankiewicz, Marzena Włodarczyk-Stasiak, Monika Sujka, Jakub Wyrostek, and Klaudia Kałwa. "The effect of selected substances on the stability of standard solutions in voltammetric analysis of ascorbic acid in fruit juices." Open Chemistry 17, no. 1 (September 1, 2019): 655–62. http://dx.doi.org/10.1515/chem-2019-0078.
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AbstractThe objective of the study was to identify suitable additives stabilizing standard solutions of ascorbic acid (AA) that would not cause interference in the analytical process with the use of voltammetry in the determination of the AA content in food products. In addition, the effect of various conditions of storage of selected fruit juices and drinks on the concentration of vitamin C was studied. The study demonstrated that AA degradation was inhibited the most effectively by tartaric acid and its optimum concentration was set to 200 mg L-1. Analysis of selected fruit juices stored in various temperature conditions confirmed that an elevation of temperature and extension of the time of storage caused a decrease in the content of vitamin C in the analyzed samples, while closing the packages caused a limitation of the changes in concentration of this vitamin. On the basis of literature data and of the results obtained in the present study it can be concluded that fruit juices should be stored at a temperature lower than room temperature to retain their nutritive value.
Dissertations / Theses on the topic "Fruit juices stability"
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Moe, Sandar Tun Pornrat Sinchapanit. "Stability of vitamin C content in guava juices during pasteurization and storage at different conditions /." Abstract, 2007. http://mulinet3.li.mahidol.ac.th/thesis/2550/cd406/4838011.pdf.
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Fajtl, Zdeněk. "Study of qualitative parameters of fruit juices and possibilities of their modification via technological modifications." Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2015. http://www.nusl.cz/ntk/nusl-217155.
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Ovocné šťávy jsou celosvětově nejoblíbenějšími nealkoholickými nápoji. Kromě vitamínů a minerálů jsou také bohatým zdrojem polyfenolů, které jsou považovány za látky přispívající k celkové antioxidační aktivitě. Zvyšující se požadavky konzumentů na kvalitu a bezpečnost potravin nutí výrobce k zvyšování výrobních a kvalitativních standardů potravin. Nedávné inovace ve výrobě ovocných šťáv vedly k modifikacím výrobních podmínek, které zahrnují změny ve složení šťávy (např. přídavek ovocné dužiny nebo malých ovocných kousků), vylepšování vlastností obalových materiálů a modifikace produkční atmosféry. Cílem diplomové práce bylo pomocí metod EPR a UV-VIS spektroskopie posoudit vliv různých výrobních postupů na vybrané kvalitativní znaky (antioxidační aktivita, změna barvy a koncentrace vybraných fytochemikálií) pomerančových šťáv s dužinou a ananasových šťáv, a charakterizovat jejich změny v průběhu dlouhodobého skladování. Získané výsledky byly zpracovány metodami multivariační statistické analýzy s cílem posoudit vliv původu suroviny, roku produkce a použitých výrobních podmínek na sledované parametry a celkovou kvalitu ovocných džusů. Výsledky jasně prokázaly, že pasterizace ovlivňuje kvalitu výrobku; ačkoli byla použita „šetrná“ pasterizace, byl u těchto vzorků pozorován mírný pokles prakticky všech monitorovaných parametrů v porovnání s čerstvými – nepasterizovanými šťávami. Avšak pokud jde o po-pasterizační změny, byl prokázán významný vliv produkční atmosféry na monitorované kvalitativní parametry šťáv, prokazující, že náhrada kyslíku inertními plyny může výrazně prodloužit trvanlivost šťáv. Kinetické studie změn sledovaných parametrů na době skladování ukazují, že ve většině případů dochází k postupnému zhoršování všech monitorovaných parametrů, a to bez ohledu na technologii zpracování šťávy. Ve vzorcích vyrobených použitím modifikované atmosféry bylo, v závislosti na typu inertního plynu, pozorováno zpomalení poklesu jednotlivých kvalitativních parametrů šťáv jako výsledek aplikace inertní atmosféry. Tento trend byl zřejmý především pro delší skladovací období, zatímco na začátku skladování (6 - 7 týdnů po výrobě dané šťávy) byly pozorované trendy nejednoznačné. Lze proto předpokládat že tento „ochranný“ efekt inertní atmosféry je ovlivňován fyzikálně-chemickými vlastnostmi jednotlivých plynů, zejména jejich rozpustností v kapalném médiu. Výsledky také prokázaly že vlastnosti šťáv jsou ,bez ohledu na druh ovoce, výrazně ovlivňovány také sezónními vlivy a původem surové šťávy. Z výsledků statistické analýzy vyplývá, že rok výroby je silným diskriminačním faktorem. Na základě všech monitorovaných charakteristik, bylo dosaženo absolutní diskriminace vzorků pomocí kanonické diskriminační analýzy. Pokud jde o původ surovin, byla dosažena pouze částečná diferenciace, i když s poměrně vysokým klasifikačním skóre. Pokud jde o technologii výroby, byla dosažena pouze částečná diferenciace vzorků podle typu použitého inertního plynu. Získané poznatky pomohou výrobcům ovocných šťáv s optimalizací výrobních podmínek s cílem získat výrobek s maximem prospěšných vlastností, které by si udržel po celou dobu expirace, jejíž délka může být také optimalizovány na základě prezentovaných výsledků.
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Freitas, Vitória Matos de. "Estudos das alterações do suco de maracujá integral em embalagem do tipo pet e vidro." reponame:Repositório Institucional da UFC, 2007. http://www.repositorio.ufc.br/handle/riufc/18638.
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FREITAS, Vitória Matos de. Estudos das alterações do suco de maracujá integral em embalagem do tipo pet e vidro. 2007. 75 f. Dissertação (Mestrado em tecnologia de alimentos)- Universidade Federal do Ceará, Fortaleza-CE, 2007.Submitted by Elineudson Ribeiro (elineudsonr@gmail.com) on 2016-07-01T18:33:06Z No. of bitstreams: 1 2007_dis_vmfreitas.pdf: 314304 bytes, checksum: 83dd72dcc6903444ed58740bed70c6ca (MD5)
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In Brazil, is traditional the consumption of plain tropical fruit juices bottled in glass or PET materials. The packaging materials are essential to protect the food product and to preserve its inherent quality during the storage. However sorption phenomena from food to packaging materials and the migration phenomena from packaging to the food may alter the product’s sensory quality. The objective of the present work was to evaluate the stability of passion fruit juices bottled in glass (used as reference) and PET materials during 120 days storage, regarding to the volatile compounds profile, physicalchemical and sensory properties (aroma and flavor). Bottles from the same production batch were purchased in local supermarkets (Fortaleza-CE, Brazil) and submitted to chemical, sensory and chromatographic analyses. Juices were characterized by determination of pH, soluble solids, total titrable acidity, ascorbic acid, color, total and reducing sugars. The characteristic passion fruit aroma and flavor were evaluated by a trained panel with a nine-cm nonstructured scale. The volatile compounds were isolated using a dynamic headspace technique by suction, in Porapak Q, analyzed by high resolution gas chromatography (FID) and identified by GC-MS. Five odoriferous compounds, according to the literature, were monitored: E-3-hexenol (passion fruit, fruity), Z- 3-hexenol (passion fruit, green), ethyl butanoate (fruity, sweet), ethyl hexanoate (fruity, sweet) and benzaldehyde (green). Both juices showed good chemical stability during the storage period, with the exception of ascorbic acid which reduced 58,20% and 39,12% in the glass and PET samples, respectively. The volatile compounds did not suffer consistent changes during storage, keeping its original passion fruit aroma and flavor intensities. In the PET stored samples, the compound ethyl butanoate showed a substantial reduction, which, nevertheless, was not enough to provoke significant changes in the product’s aroma and flavor within 120 days.
No Brasil, é tradicional o consume de sucos integrais de frutas tropicais envasados em garrafas de vidro ou, mais recentemente, em embalagens de polietileno tereftalato (PET). Os materiais de embalagem são essenciais para proteger o produto alimentício e preservar sua qualidade durante a estocagem. No entanto, a sorção dos voláteis do alimento para a embalagem ou a migração de compostos da embalagem para o alimento podem alterar a qualidade sensorial do produto. Este trabalho teve como objetivo avaliar a estabilidade de sucos de maracujá envasados em garrafas de vidro (como referência) e PET durante 120 dias de armazenamento, em relação ao seu perfil de compostos voláteis, características físico-químicas e sensoriais (aroma e sabor). Garrafas de um mesmo lote de fabricação foram compradas em supermercados locais (Fortaleza-CE) e submetidos a análises químicas, sensoriais e cromatográficas. Os sucos foram caracterizados pela determinação do pH, sólidos solúveis, acidez total titulável, ácido ascórbico, cor, açúcares totais e redutores. O aroma e sabor característicos de maracujá foram avaliados por uma equipe treinada com uma escala não-estruturada de 9 cm. Os compostos voláteis foram isolados pela técnica de headspace dinâmico, por sucção, em Porapak Q, analisados por cromatografia gasosa de alta resolução e identificados por CG-espectrometria de massas. Cinco compostos odoríferos, segundo a literatura, foram monitorados: E-3-hexenol (maracujá, frutal), Z-3-hexenol (maracujá, verde), butanoato de etila (frutal, doce), hexanoato de etila (frutal, doce) e benzaldeído (verde). Ambos os sucos apresentaram boa estabilidade físico-química durante o período estudado, com exceção do ácido ascórbico que apresentou uma redução de 58,2% e 39,1% nas amostras da embalagem de vidro e de PET, respectivamente. Os compostos voláteis das amostras em vidro não variaram ao longo do período de estocagem, mantendo as intensidades originais de aroma e sabor do suco. No lote envasado em PET o composto butanoato de etila diminuiu ao longo do armazenamento, sem, no entanto, provocar alterações significativas na intensidade do aroma e sabor do produto, ao final de 120 dias.
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Freitas, VitÃria Matos de. "Estudos das alteraÃÃes do suco de maracujà integral em embalagem do tipo pet e vidro." Universidade Federal do CearÃ, 2007. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=1504.
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FundaÃÃo Cearense de Apoio ao Desenvolvimento Cientifico e TecnolÃgicoNo Brasil, à tradicional o consume de sucos integrais de frutas tropicais envasados em garrafas de vidro ou, mais recentemente, em embalagens de polietileno tereftalato (PET). Os materiais de embalagem sÃo essenciais para proteger o produto alimentÃcio e preservar sua qualidade durante a estocagem. No entanto, a sorÃÃo dos volÃteis do alimento para a embalagem ou a migraÃÃo de compostos da embalagem para o alimento podem alterar a qualidade sensorial do produto. Este trabalho teve como objetivo avaliar a estabilidade de sucos de maracujà envasados em garrafas de vidro (como referÃncia) e PET durante 120 dias de armazenamento, em relaÃÃo ao seu perfil de compostos volÃteis, caracterÃsticas fÃsico-quÃmicas e sensoriais (aroma e sabor). Garrafas de um mesmo lote de fabricaÃÃo foram compradas em supermercados locais (Fortaleza-CE) e submetidos a anÃlises quÃmicas, sensoriais e cromatogrÃficas. Os sucos foram caracterizados pela determinaÃÃo do pH, sÃlidos solÃveis, acidez total titulÃvel, Ãcido ascÃrbico, cor, aÃÃcares totais e redutores. O aroma e sabor caracterÃsticos de maracujà foram avaliados por uma equipe treinada com uma escala nÃo-estruturada de 9 cm. Os compostos volÃteis foram isolados pela tÃcnica de headspace dinÃmico, por sucÃÃo, em Porapak Q, analisados por cromatografia gasosa de alta resoluÃÃo e identificados por CG-espectrometria de massas. Cinco compostos odorÃferos, segundo a literatura, foram monitorados: E-3-hexenol (maracujÃ, frutal), Z-3-hexenol (maracujÃ, verde), butanoato de etila (frutal, doce), hexanoato de etila (frutal, doce) e benzaldeÃdo (verde). Ambos os sucos apresentaram boa estabilidade fÃsico-quÃmica durante o perÃodo estudado, com exceÃÃo do Ãcido ascÃrbico que apresentou uma reduÃÃo de 58,2% e 39,1% nas amostras da embalagem de vidro e de PET, respectivamente. Os compostos volÃteis das amostras em vidro nÃo variaram ao longo do perÃodo de estocagem, mantendo as intensidades originais de aroma e sabor do suco. No lote envasado em PET o composto butanoato de etila diminuiu ao longo do armazenamento, sem, no entanto, provocar alteraÃÃes significativas na intensidade do aroma e sabor do produto, ao final de 120 dias.
In Brazil, is traditional the consumption of plain tropical fruit juices bottled in glass or PET materials. The packaging materials are essential to protect the food product and to preserve its inherent quality during the storage. However sorption phenomena from food to packaging materials and the migration phenomena from packaging to the food may alter the productâs sensory quality. The objective of the present work was to evaluate the stability of passion fruit juices bottled in glass (used as reference) and PET materials during 120 days storage, regarding to the volatile compounds profile, physicalchemical and sensory properties (aroma and flavor). Bottles from the same production batch were purchased in local supermarkets (Fortaleza-CE, Brazil) and submitted to chemical, sensory and chromatographic analyses. Juices were characterized by determination of pH, soluble solids, total titrable acidity, ascorbic acid, color, total and reducing sugars. The characteristic passion fruit aroma and flavor were evaluated by a trained panel with a nine-cm nonstructured scale. The volatile compounds were isolated using a dynamic headspace technique by suction, in Porapak Q, analyzed by high resolution gas chromatography (FID) and identified by GC-MS. Five odoriferous compounds, according to the literature, were monitored: E-3-hexenol (passion fruit, fruity), Z- 3-hexenol (passion fruit, green), ethyl butanoate (fruity, sweet), ethyl hexanoate (fruity, sweet) and benzaldehyde (green). Both juices showed good chemical stability during the storage period, with the exception of ascorbic acid which reduced 58,20% and 39,12% in the glass and PET samples, respectively. The volatile compounds did not suffer consistent changes during storage, keeping its original passion fruit aroma and flavor intensities. In the PET stored samples, the compound ethyl butanoate showed a substantial reduction, which, nevertheless, was not enough to provoke significant changes in the productâs aroma and flavor within 120 days.
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Saron, Elisabete Segantini 1968. "Estabilidade de suco de maracuja acondicionado em embalagens de aço com diferentes revestimentos organicos." [s.n.], 2004. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254417.
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Orientadores: Hilary Castle de Menezes, Silvia Tondella DantasDissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: Este estudo teve por objetivo avaliar diferentes especificações de envernizamento interno do corpo e da costura lateral de latas de folha-de-flandres de três peças, formadas por eletrossolda, no acondicionamento de suco de maracujá pronto para beber, por meio de teste de estocagem e avaliação do desempenho em relação à interação embalagem/alimento. Durante o estudo foram avaliados três sistemas de revestimento orgânico interno da embalagem, sendo o primeiro composto de verniz epóxi-fenólico líquido aplicado na folha plana e verniz epóxi-vinílico-acrilado líquido aplicado na região da solda; o segundo um verniz epóxi-fenólico líquido aplicado na folha plana, verniz epóxi-vinílico-acrilado líquido aplicado na solda e uma segunda camada de verniz epóxi modificado líquido, aplicado por spray após a formação da lata e o terceiro um verniz líquido epóxi-fenólico aplicado na folha plana e verniz poliéster em pó aplicado na solda, denominados latas Normal, Repair e Pó, respectivamente. As embalagens foram caracterizadas quanto ao tipo de material metálico (espessura, dureza e camadas de estanho e cromo), avaliação do fechamento (recravação), atendimento aos requisitos de embalagens para contato com alimentos previstos pela Legislação Brasileira e pelo MERCOSUL e caracterização dos revestimentos orgânicos do corpo, tampa, fundo e side stripe, em relação à camada seca, identificação, aderência, porosidade e grau de cura. O teste de estocagem foi realizado pelo período de 6 meses em duas condições de temperatura controlada, 25oC ± 2°C e 35oC ± 3oC, com avaliações periódicas a intervalos de 15 dias no primeiro mês, 30 dias no segundo mês e de 60 dias até completar 180 dias de estocagem. Os parâmetros de avaliação periódica foram aparência visual interna das latas, nível de vácuo, composição de gases (O2, N2, CO2 e H2) no espaço-livre da embalagem, avaliação sensorial, avaliação instrumental de cor, pH, acidez, estimativa dos sólidos solúveis (°Brix), concentração de ferro, estanho e cromo no suco de maracujá e conteúdo de vitamina C, sendo que este último foi determinado apenas ao zero dia, 15 e 180 dias de estocagem
Abstract: The purpose of this study was to evaluate different specifications of welded three piece tinplate cans with respect to the internal body passion fruit juice. The evaluation was by a storage test, evaluating the performance relative to food/packaging interaction. Three systems of internal organic coatings of the cans were analyzed. The first was composed of a liquid epoxy-phenolic lacquer applied to the flat tinplate and liquid epoxyvinillic-acrylate lacquer applied to the side stripe. The second type was a liquid epoxyphenolic lacquer applied to the flat tinplate and a liquid epoxy-vinillic-acrylate lacquer applied to the side stripe and a second layer of liquid modified epoxy lacquer, applied by spraying after the formation of the can. The third type was a liquid epoxy-phenolic lacquer applied to the flat tinplate and a powdered polyester lacquer applied to the side stripe. The systems were denominated Normal, Repair and Pó, respectively. The cans were characterized according to the type of metallic material (thickness, hardness and tin and chromium layers), evaluation of the double seams, approval for contact with foodstuffs in accordance with the procedures and rules of the Brazilian and MERCOSUR Legislation and evaluation of the organic coatings of the body, bottom, end and side stripe, in relation to the internal lacquer weight, porosity, identification, adherence and curing degree. The storage test was conducted during a period of 6 months under two conditions of controlled temperature, 25°C ± 2°C and 35°C ± 3°C, with evaluations at intervals of 15 days during the first month, 30 days up to the second month and then every 60 days to complete 180 days of storage. The parameters included in the evaluations were visual internal appearance of the cans, vacuum level, oxygen, nitrogen, carbon dioxide and hydrogen composition of the cans headspace, sensorial analysis, instrumental evaluation of color, pH, total titratable acidity, soluble solids (°Brix), iron, tin and chromium concentration in the passion fruit juice and ascorbic acid content (vitamin C), which was only determined at zero day and after 15 and 180 days of storage. The results showed that all cans presented no restriction for use in contact with aqueous acid foodstuffs (pH < 5;0) at processing temperatures of up to 100ºC, followed by prolonged use at temperatures of up to 40ºC. The results for vacuum level, pH, acidity and soluble solids in the juice remarried stable at the two temperatures throughout storage. In the same period at both temperatures, there was a decrease in vitamin content and a slight darkening of the juice. The alterations observed in the visual internal evaluation and the increase in hydrogen concentration in the can headspace and iron and tin concentrations in the juice, demonstrated the beginning of internal can corrosion. The sensorial evaluation demonstrated a loss of quality of the juice packed in the three cans, mainly in the cans stored at 35°C, but all juices maintained acceptable quality up to the 180th day of storage. The storage test showed that the three kinds of cans presented good performance for the packaging of passion fruit juice and that the sample with powdered lacquer on the side stripe presented a worse performance than the other two systems studied, due to the smaller protection offered by the lacquer applied to the body. The study allowed for the conclusion that the three packages studied could be used in the packaging of passion fruit juice with a shelf life of up to 6 months
Mestrado
Mestre em Tecnologia de Alimentos
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Tobolková, Blanka. "Moderní postupy hodnocení kvalitativních parametrů potravin." Doctoral thesis, Vysoké učení technické v Brně. Fakulta chemická, 2014. http://www.nusl.cz/ntk/nusl-233382.
Full textAbstract:
Antioxidant properties and some other characteristics of selected organic and conventional products (wine, spelt flours) were evaluated in view of their potential utilization as markers suitable for food unambiguous differentiation according to the affiliation to production system. Beside these, study of fruit juices stability during storage in dependence on different technological procedures of juice processing was performed. In both cases, combination of dominantly EPR and UV/VIS spectroscopy but also other methods (e.g., HPLC, AAS, electrophoresis) was applied to evaluate the stability and antioxidant properties of selected samples. Statistical methods, especially methods of multivariate statistics were used to assess the influence of production and technological-processing operations on antioxidant status of foods and their selected characteristics. Qualitative analysis of Slovak and foreign organic and conventional wines proved that their antioxidant properties are influenced by production system, vintage and variety. On the basis of statistical analysis, descriptors of AAE, kTEMPOL and %RS were selected as the most powerful markers for Slovak organic and conventional wines discrimination. The discrimination of white and red organic and conventional wines possessed 100% and 95.2% correctness, respectively. High correctness of differentiation of Slovak and foreign wines was also achieved. Monitored descriptors of antioxidant activity of spelt flours varied in dependence on season, origin, variety, production system and depend also on way of spelt treatment, although this effect is not so significant. It was also confirmed that the type of extraction agent substantially affects the composition of extracts including polyphenols and flavonoids concentration, affecting thus also their antioxidant activity. Mixture of 50% ethanol/water was selected as the most promising extraction system. Although the results of individual spectroscopic assays revealed high variability and often ambiguous trends, the differences found were sufficient for successful differentiation of both wines and spelt flour samples according to the selected criteria by multivariate statistical processing of the data. Influence of changes in technological procedures of fruit juice processing (nitrogen atmosphere application, utilization of caps with oxygen scavengers) on radical-scavenging properties of 100% pineapples juices with pieces of pineapple and 100% orange juices with pulp was assessed as well. Results obtained proved that antioxidant activity of juices varied in dependence on storage conditions (temperature, storage time, light exposure) and depends also on origin, variety and quality of fruit used. However, the application of nitrogen atmosphere and active packaging materials is not sufficient enough to eliminate the oxidation reactions in juices, but changes in antioxidant activity are better predictable. It can be concluded that EPR spectroscopy could be effectively applied for wines and spelt flours differentiation according to the way of production and to assess the stability of food products, either alone or in combination of UV/VIS spectroscopy and the other methods, utilizing multivariate statistics for processing of experimental data.
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Wong, Geoffrey K. "The stability of ascorbic acid in bottled cranberry-based beverages under home-use conditions." Thesis, 1987. http://hdl.handle.net/1957/27056.
Full textAbstract:
Commercially bottled, vitamin C-fortified, cranberry
juice cocktail and cranberry-apple (cranapple) juice
drinks were stored at 5°C under simulated home-use
conditions. Ascorbic acid (AA) and dehydroascorbic acid
(DHA) levels were evaluated over a period of seven days by
high performance liquid chromatography (HPLC). Total
vitamin C content was also determined by a classical
spectrophotometric method.
The HPLC data revealed a significant decrease of AA
during the storage of both juice drinks resulting in
losses of 35% and 27% in the cranberry and cranapple
drinks, respectively. The loss of ascorbic acid was
offset by the simultaneous increase of DHA (a biologically
active vitamin) so that the sum of AA+DHA decreased 13%
and 0% in the cranberry and cranapple drinks,
respectively. Thus ascorbic acid retention was apparently
influenced by the nature of the juice system.
The spectrophotometric results indicated no
significant loss of total vitamin C activity during the
storage of either juice drinks. The observed differences
between the spectrophotometric and HPLC results were
attributed to interference problems associated with the
spectrophotometric method.Graduation date: 1988
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LIN-HSIAO-PEI and 林曉珮. "Study on Opuntia dillenii fruit juice pigment of Chemical structure and stability." Thesis, 2000. http://ndltd.ncl.edu.tw/handle/39612259234069101270.
Full textAbstract:
碩士東海大學
食品科學系
88
Two major pigment in Opuntia dillenii fruit juice were found to be beta-cyanin and had identical retention time to betanin and isobetanin from Beta vulgaris in analytic HPLC condition. Both pigments were subject toβ-gluco-sidase hydrolysis and were converted into betanidin and isobetanidin. By using FAB-mass, both pigments showed molecular ion of 551 Da/e and fragment ion of 389 Da/e, identical to betanin and its hydrolyzed product, betanidin respec-tively. Separation of pigments was also achieved by reversed electroosmotic flow capillary electrophoresis in the presence of 4 mM Ca++. Pigments from Opuntia dillenii were found to have identical migration time to those of betanin and isobetanin from Beta vulgaris. Results from experiments above indicated that two major pigment in Opuntia dillenii fruit were betanin and isobetanin. Opuntia dillenii fruit juice pigments are water-soluble pigment. It is purple red between pH2~8. Two major pigments in Opuntia dillenii fruit juice, betanin and isobetanin, are similar in visible absorption spectrum, and in color of purple red. The stability of juice pigment at different pH value are in following order: pH5、pH4＞pH6、pH3＞pH7、pH2. Its thermal stability order is 25℃＞60℃＞80℃＞95℃. At optimal pH, half life of the pigment at 80℃ and 95℃ is 30 min and 10 min respectively. Therefore heat processing of the juice should be finished in short time to minimize the thermal degration of pigment. Air showed little effect on storage stability. Whereas light exhibited some detrimental to stability. Betanin exhi-bited more resistant than isobetanin toβ-glucosidase hydrolysis. The degree of betanin and isobetanin hydrolysis byβ-glucosidase in 20 min is about 25% and 90% respectively.
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HAN, SHU-WEN, and 韓淑文. "Heat stability and aroma quality effects of aroma-related enzymes in passion fruit juice." Thesis, 1988. http://ndltd.ncl.edu.tw/handle/16084319152024348422.
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Chen, Wei-Cheng, and 陳威成. "Color-stability characterization of the juice and pigments derived from Basella alba L. fruits." Thesis, 2011. http://ndltd.ncl.edu.tw/handle/98205149768846239282.
Full textAbstract:
碩士國立嘉義大學
食品科學系研究所
99
The ripe fruits of Basella alba L. containing red-violet pigments of betalains are of potency in development of natural colorant. In this study, color stability of the juice pigments during fruits subjected to colorant preparation and the colorant used in bread preparation were investigated. When the fruits were blanched in hot water at 90oC for various intervals and followed by squeezing juices for determination of color absorbance, antioxidant, and enzyme activities of the peroxidase and polyphenol oxidase. Results showed that juice colors and antioxidant activities were stable up to 4 min of blanching, while the emzymic activities were inactivated in 2 min of blanching. Then, fruit colorant was prepared by subjecting fruits to blanching at 90oC for 2 min, squeezed to extract juices and lyophilized to prepare pigment powders. As further analyzed by HPLC, betanidin-dihexose and isobetanidin-dihexose at 65oCwere more unstable than gomphrenin I and the unknown pigment. When pigment powders were dissolved in citrate-phosphate buffer at various pH conditions (pH 3.0, pH 5.0 and pH 7.0) and temperatures (4, 30, 50, 65, 80 and 90oC), the pigment colors at pH 5.0 were more stable than at pH 3.0 and pH 7.0. As affected by metallic ions of Na+, Ca2+, K+, Fe2+, Fe3+ and Mg2+ , the stability of pigment colors were unstable with presence of ferrous (Fe2+) and ferric ions (Fe3+). In investigation of effect of light and air on color stability of pigments, the powders dissolved in 40% methanolic water solution and were divided into two sublots. Tubes of one sublot were flushed with nitrogen prior to cap screwing and other tubes were capped with air. Then, tubes in each sublots were further divided into three groups and respectively stored under sunlight irradiation, room light irradiation and at dark at the ambient temperature for 6 days. The pigments were decomposed quickly under sunlight irradiation. Pigments at room light irradiation and dark ambient room temperature groups had no difference. As affected by oxygen in headspace of the tubes, the pigment solutions were stable during storage after nitrogen flushing of headspace. As applied the pigment powders for breads preparation, the water used in dough preparation was introduced with 3% (w/v) pigment powders prior to dough making. After baking, the breads were subjected to Hunter’s Lab colorimetric and sensory evaluation. Then the breads were stored at 4oC and room temperature for 3 days. As evaluated by color determination of Hunter’s Lab system, sensory evaluation, and texture profile detection, the bread colors were stable at 4oC. At room temperature, breads with introduction of the pigment powder were more stable against starch retrogradation. As generalized, even based on the fact that colors of the fruit pigments were more stable except at extreme pH conditions, irradiation of sunlight, presence of ferrous and ferric ions, the pigments are still of potency in application for a broad spectrum of foods as natural colorant or texture enhancer.
Books on the topic "Fruit juices stability"
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Tonon, Renata V. Spray drying of açai (Euterpe oleracea Mart) juice: Effect of process variables and type of carrier agent on product's quality and stability. New York, N.Y: Nova Science Publishers, 2011.
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Wong, Geoffrey K. The stability of ascorbic acid in bottled cranberry-based beverages under home-use conditions. 1987.
Find full textBook chapters on the topic "Fruit juices stability"
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Kalita, Dipankar, Manabendra Mandal, and Charu Lata Mahanta. "Stability and Quality of Fruit Juices Incorporated with Probiotic Lactobacilli." In Food Product Optimization for Quality and Safety Control, 201–32. Includes bibliographical references and index.: Apple Academic Press, 2020. http://dx.doi.org/10.1201/9781003003144-9.
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Buniowska, M., J. M. Carbonell-Capella, A. Frígola, and M. J. Esteve. "Steviol Glycosides Stability after Pulsed Electric Technologies and Ultrasounds Treatments in Fruit Juice Blend Sweetened with Stevia rebaudiana." In 1st World Congress on Electroporation and Pulsed Electric Fields in Biology, Medicine and Food & Environmental Technologies, 136–39. Singapore: Springer Singapore, 2016. http://dx.doi.org/10.1007/978-981-287-817-5_30.
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NAGY, STEVEN, and RUSSELL L. ROUSEFF. "CITRUS FRUIT JUICES." In Handbook of Food and Beverage Stability, 719–43. Elsevier, 1986. http://dx.doi.org/10.1016/b978-0-12-169070-0.50019-4.
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Ashurst, P. "The Stability and Shelf Life of Fruit Juices and Soft Drinks." In The Stability and Shelf Life of Food, 347–74. Elsevier, 2016. http://dx.doi.org/10.1016/b978-0-08-100435-7.00012-5.
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Ashurst, P. "The stability and shelf life of fruit juices and soft drinks." In Food and Beverage Stability and Shelf Life, 571–93. Elsevier, 2011. http://dx.doi.org/10.1533/9780857092540.3.571.
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Marsanasco, Marina, and Silvia del Valle Alonso. "Why Produce Food-Bioactive Compounds to Generate Functional Grade Foods?" In Functional Foods [Working Title]. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.96421.
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Functional foods are those with health benefits but cannot incorporate and protect from oxidation or deterioration, maintaining the bioactive compounds (BC) activity. The liposomes have several advantages for BC encapsulation: ease of obtention, characterization, scaling-up, lipid protection for hydrophilic and lipophilic BC, and best, they are made with natural lipids of alimentary grade. In our studies, liposomes were made of soy phosphatidylcholine (SPC) with Stearic Acid or Calcium Stearate as membrane stabilizer. They encapsulated BC as vitamin E, vitamin C and folic acid (B9). The liposome’s design strategy is that SPC lipid’s components are BC like choline and essential fatty acids. These liposomes preserved and maintain the activity of the thermolabile vitamins C and B9. Like milk and fruit juice, in various food types can incorporate liposomes protecting BC. A series of laboratory studies will be performed to select the most stable liposomal formulations, like characterization, encapsulation efficiency, physicochemical, microbiological, thermal and sensory stability. Liposomes- BC design and development are discussed in the chapter. The food heat treatment and the conditions/storage time are also crucial and must be considered in these studies. Finally, incorporating the BC into a food production line is feasible with an excellent economic prospect until supermarket shelves are reached, like our food product proposal.
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Kubo, Mirian T. K., Alline A. L. Tribst, and Pedro E. D. Augusto. "High Pressure Homogenization in Fruit and Vegetable Juice and Puree Processing: Effects on Quality, Stability and Phytochemical Profile." In Innovative Food Processing Technologies, 337–58. Elsevier, 2021. http://dx.doi.org/10.1016/b978-0-08-100596-5.23007-2.
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De Marchi, R., N. D. Montes-Villanueva, M. R. McDaniel, and H. M. A. Bolini. "Sensory Profile and Stability of a New Ready-to-Drink Passion Fruit Juice Beverage with Different Sweetener Systems." In CENTRUM Católica's Working Paper Series. CENTRUM Católica, 2012. http://dx.doi.org/10.7835/ccwp-2012-09-0016.
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