Desenvolvimento e aplicação de filmes aromatizados para melhoria da qualidade sensorial de néctar de laranja

• Autor(a) principal: Endo, érika
• Data de Publicação: 2010
• Tipo de documento: Tese
• Idioma: por
• Título da fonte: LOCUS Repositório Institucional da UFV
• Texto Completo: http://locus.ufv.br/handle/123456789/427
• topic: Sensorial; Aroma; Embalagem ativa; Laranja; Sensory; Aroma; Active packaging; Orange; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS

Processed orange juice is one of the main products exported by Brazil and the fresh juice is appreciated worldwide because of the aroma, flavor and nutritional quality. However, the consumer has a certain resistance to orange juice industrialized, related to the sensory changes resulting from the processing. Due to the economic importance of the product, the consumer market and problems encountered for industrialization, several studies have been conducted in order to prolong their shelf life without compromising sensory quality. In this context, the use of flavored packaging is the potential alternative to improve the flavor of orange juice processed, as it gradually releases the aroma to the product, besides not being degraded during processing. Given this possibility, this study aimed to develop and evaluate plastic films to flavor orange juice processed. In a 1st step, plastic films of low density polyethylene (LDPE) were developed and added with 0% (control), 15% and 20% of the aromas of orange "identical to natural" and "orange fruit", which were evaluated the thickness, elongation, tensile strength, modulus of elasticity, structure (scanning electron microscopy), stability of the aroma and sensory characterization (through the quantitative descriptive analysis). After the development and evaluation of films, we performed the evaluation of orange nectar stored with the films developed. In this step, the nectar produced was evaluated for microbiological quality (coliforms and yeast and mold), physicalchemical characteristics (pH, titratable total acidity, soluble solids, ratio, and color), volatiles analysis and sensory characterization (sensory profile and acceptability of the product). The results indicated little structural change and that the extrusion of the flavored films was successful. In study of the stability of the aroma and sensory characterization, it was found that the films have lost the aroma to the environment, indicating that it is required special care during storage until the time of use. The results for the nectars stored with the developed film showed that there was microbiological stability, little change in physicochemical properties, loss of volatiles and considerable changes in the sensory characteristics, since the samples with flavored films showed the highest scores for flavor characteristic of juice, aroma and taste of peel, and showed hedonic averages higher than 6.0 (between "liked slightly" and "liked moderately") at the end of storage. Thus, it appears that the plastic films developed have the potential to flavor orange nectar and improve its sensory quality, without causing major changes in their physicochemical characteristics.