Physical-chemical characterization, microbiological and biocompounds of cashew pulp in industrial and freezing processing
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000300564 |
Resumo: | Abstract This study aimed to evaluate the nutritional characteristics, bioactive compounds and microbiological quality during the processing and frozen storage of cashew pulps. Cashew pulps from 4 batches and 3 different sequential stages of industrial processing and storage (after pulping, after pulp thawing that was stored for 3 months in a drum, and 90 days after packaging in bugs and frozen storage at –20 °C) were obtained and submitted to the following analyses: pH, total soluble solids (TSS), color (L*, c* and H°), acidity, ascorbic acid, glucose reducing sugars, total phenols, antioxidant potential by reducing DPPH (1,1-diphenyl-2-picrylhydrazyl) and microbiological parameters (Fungi, psychrotrophic bacteria and coliforms). There was interaction between batches and processing steps for all evaluated parameters, except phenols in acetone extract. The acidity of all batches verified was below of the minimum value recommended by current legislation. Sugars, acidity, ascorbic acid and color were negatively affected during processing. The phenolic compounds presented slight modifications, with a slight increase between the first two stages. Although the antioxidant potential presented variations, there was no single response profile for all batches. High microbial counts were observed after pulping, however there were considerable reductions throughout the processing/storage. |
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Physical-chemical characterization, microbiological and biocompounds of cashew pulp in industrial and freezing processingAnacardium occidentale L.storageconservationbioactive compoundsAbstract This study aimed to evaluate the nutritional characteristics, bioactive compounds and microbiological quality during the processing and frozen storage of cashew pulps. Cashew pulps from 4 batches and 3 different sequential stages of industrial processing and storage (after pulping, after pulp thawing that was stored for 3 months in a drum, and 90 days after packaging in bugs and frozen storage at –20 °C) were obtained and submitted to the following analyses: pH, total soluble solids (TSS), color (L*, c* and H°), acidity, ascorbic acid, glucose reducing sugars, total phenols, antioxidant potential by reducing DPPH (1,1-diphenyl-2-picrylhydrazyl) and microbiological parameters (Fungi, psychrotrophic bacteria and coliforms). There was interaction between batches and processing steps for all evaluated parameters, except phenols in acetone extract. The acidity of all batches verified was below of the minimum value recommended by current legislation. Sugars, acidity, ascorbic acid and color were negatively affected during processing. The phenolic compounds presented slight modifications, with a slight increase between the first two stages. Although the antioxidant potential presented variations, there was no single response profile for all batches. High microbial counts were observed after pulping, however there were considerable reductions throughout the processing/storage.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2020-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000300564Food Science and Technology v.40 n.3 2020reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.01419info:eu-repo/semantics/openAccessCARRENHO,Paulo Rafael BobboSILVA,Ana Carolina daUEBEL,Josemar RodrigoAGOSTINI,Juliana da Silvaeng2020-09-25T00:00:00Zoai:scielo:S0101-20612020000300564Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2020-09-25T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Physical-chemical characterization, microbiological and biocompounds of cashew pulp in industrial and freezing processing |
title |
Physical-chemical characterization, microbiological and biocompounds of cashew pulp in industrial and freezing processing |
spellingShingle |
Physical-chemical characterization, microbiological and biocompounds of cashew pulp in industrial and freezing processing CARRENHO,Paulo Rafael Bobbo Anacardium occidentale L. storage conservation bioactive compounds |
title_short |
Physical-chemical characterization, microbiological and biocompounds of cashew pulp in industrial and freezing processing |
title_full |
Physical-chemical characterization, microbiological and biocompounds of cashew pulp in industrial and freezing processing |
title_fullStr |
Physical-chemical characterization, microbiological and biocompounds of cashew pulp in industrial and freezing processing |
title_full_unstemmed |
Physical-chemical characterization, microbiological and biocompounds of cashew pulp in industrial and freezing processing |
title_sort |
Physical-chemical characterization, microbiological and biocompounds of cashew pulp in industrial and freezing processing |
author |
CARRENHO,Paulo Rafael Bobbo |
author_facet |
CARRENHO,Paulo Rafael Bobbo SILVA,Ana Carolina da UEBEL,Josemar Rodrigo AGOSTINI,Juliana da Silva |
author_role |
author |
author2 |
SILVA,Ana Carolina da UEBEL,Josemar Rodrigo AGOSTINI,Juliana da Silva |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
CARRENHO,Paulo Rafael Bobbo SILVA,Ana Carolina da UEBEL,Josemar Rodrigo AGOSTINI,Juliana da Silva |
dc.subject.por.fl_str_mv |
Anacardium occidentale L. storage conservation bioactive compounds |
topic |
Anacardium occidentale L. storage conservation bioactive compounds |
description |
Abstract This study aimed to evaluate the nutritional characteristics, bioactive compounds and microbiological quality during the processing and frozen storage of cashew pulps. Cashew pulps from 4 batches and 3 different sequential stages of industrial processing and storage (after pulping, after pulp thawing that was stored for 3 months in a drum, and 90 days after packaging in bugs and frozen storage at –20 °C) were obtained and submitted to the following analyses: pH, total soluble solids (TSS), color (L*, c* and H°), acidity, ascorbic acid, glucose reducing sugars, total phenols, antioxidant potential by reducing DPPH (1,1-diphenyl-2-picrylhydrazyl) and microbiological parameters (Fungi, psychrotrophic bacteria and coliforms). There was interaction between batches and processing steps for all evaluated parameters, except phenols in acetone extract. The acidity of all batches verified was below of the minimum value recommended by current legislation. Sugars, acidity, ascorbic acid and color were negatively affected during processing. The phenolic compounds presented slight modifications, with a slight increase between the first two stages. Although the antioxidant potential presented variations, there was no single response profile for all batches. High microbial counts were observed after pulping, however there were considerable reductions throughout the processing/storage. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-09-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000300564 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000300564 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.01419 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.40 n.3 2020 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126325940813824 |