Influence of packaging and potassium sorbate on the physical, physicochemical and microbiological alterations of guava preserves
Autor(a) principal: | |
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Data de Publicação: | 2011 |
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=S0101-20612011000300019 |
Resumo: | The elaboration of preserves through fruit processing is a promising alternative for their conservation. Such processing provides pleasant flavor due to the increase of sweetness and allows good conservation of the product for a prolonged time. Seeking quality and higher durability of fruit preserves, the purpose of this work was to evaluate the interference of potassium sorbate addition, and polypropylene, metallic and cellophane film packaging on the quality of guava (Psidium guajava L.) preserves during storage, through the physical, physiochemical and microbiological characteristics. The physical, physiochemical and microbiological analyses showed that the different types of packaging did not interfere in the stability of the guava preserves until the 5th month of storage - time being the factor that most influences the quality of the preserves when stored under temperature and humidity of 19.6 °C and 76.2%, respectively. The potassium sorbate caused an increase of the soluble solid levels and a decrease of the water activity. Regardless of the treatment, the preserves remained microbiologically stable during storage. |
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Food Science and Technology (Campinas) |
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Influence of packaging and potassium sorbate on the physical, physicochemical and microbiological alterations of guava preservesguava preservesstoragestabilityThe elaboration of preserves through fruit processing is a promising alternative for their conservation. Such processing provides pleasant flavor due to the increase of sweetness and allows good conservation of the product for a prolonged time. Seeking quality and higher durability of fruit preserves, the purpose of this work was to evaluate the interference of potassium sorbate addition, and polypropylene, metallic and cellophane film packaging on the quality of guava (Psidium guajava L.) preserves during storage, through the physical, physiochemical and microbiological characteristics. The physical, physiochemical and microbiological analyses showed that the different types of packaging did not interfere in the stability of the guava preserves until the 5th month of storage - time being the factor that most influences the quality of the preserves when stored under temperature and humidity of 19.6 °C and 76.2%, respectively. The potassium sorbate caused an increase of the soluble solid levels and a decrease of the water activity. Regardless of the treatment, the preserves remained microbiologically stable during storage.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2011-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300019Food Science and Technology v.31 n.3 2011reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612011000300019info:eu-repo/semantics/openAccessMenezes,Camila CarvalhoBorges,Soraia VilelaFerrua,Fabiana QueirozVilela,Carolina PimentelCarneiro,João de Deus Souzaeng2011-10-21T00:00:00Zoai:scielo:S0101-20612011000300019Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2011-10-21T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Influence of packaging and potassium sorbate on the physical, physicochemical and microbiological alterations of guava preserves |
title |
Influence of packaging and potassium sorbate on the physical, physicochemical and microbiological alterations of guava preserves |
spellingShingle |
Influence of packaging and potassium sorbate on the physical, physicochemical and microbiological alterations of guava preserves Menezes,Camila Carvalho guava preserves storage stability |
title_short |
Influence of packaging and potassium sorbate on the physical, physicochemical and microbiological alterations of guava preserves |
title_full |
Influence of packaging and potassium sorbate on the physical, physicochemical and microbiological alterations of guava preserves |
title_fullStr |
Influence of packaging and potassium sorbate on the physical, physicochemical and microbiological alterations of guava preserves |
title_full_unstemmed |
Influence of packaging and potassium sorbate on the physical, physicochemical and microbiological alterations of guava preserves |
title_sort |
Influence of packaging and potassium sorbate on the physical, physicochemical and microbiological alterations of guava preserves |
author |
Menezes,Camila Carvalho |
author_facet |
Menezes,Camila Carvalho Borges,Soraia Vilela Ferrua,Fabiana Queiroz Vilela,Carolina Pimentel Carneiro,João de Deus Souza |
author_role |
author |
author2 |
Borges,Soraia Vilela Ferrua,Fabiana Queiroz Vilela,Carolina Pimentel Carneiro,João de Deus Souza |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Menezes,Camila Carvalho Borges,Soraia Vilela Ferrua,Fabiana Queiroz Vilela,Carolina Pimentel Carneiro,João de Deus Souza |
dc.subject.por.fl_str_mv |
guava preserves storage stability |
topic |
guava preserves storage stability |
description |
The elaboration of preserves through fruit processing is a promising alternative for their conservation. Such processing provides pleasant flavor due to the increase of sweetness and allows good conservation of the product for a prolonged time. Seeking quality and higher durability of fruit preserves, the purpose of this work was to evaluate the interference of potassium sorbate addition, and polypropylene, metallic and cellophane film packaging on the quality of guava (Psidium guajava L.) preserves during storage, through the physical, physiochemical and microbiological characteristics. The physical, physiochemical and microbiological analyses showed that the different types of packaging did not interfere in the stability of the guava preserves until the 5th month of storage - time being the factor that most influences the quality of the preserves when stored under temperature and humidity of 19.6 °C and 76.2%, respectively. The potassium sorbate caused an increase of the soluble solid levels and a decrease of the water activity. Regardless of the treatment, the preserves remained microbiologically stable during storage. |
publishDate |
2011 |
dc.date.none.fl_str_mv |
2011-09-01 |
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=S0101-20612011000300019 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300019 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S0101-20612011000300019 |
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.31 n.3 2011 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_ |
1752126316501532672 |