Industrialized cashew juices: variation of ascorbic acid and other physicochemical parameters

Detalhes bibliográficos
Autor(a) principal: Pereira,Christiane de Queiroz
Data de Publicação: 2008
Outros Autores: Lavinas,Flávia Conde, Lopes,Maria Lúcia Mendes, Valente-Mesquita,Vera Lúcia
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=S0101-20612008000500040
Resumo: Commercial cashew apple juice is widely accepted in the Brazilian market. Cashew apple has high content of ascorbic acid, an important nutrient to human beings. Ascorbic acid content in food can be affected by processing and storage conditions. Commercial cashew apple juice samples, ready-to-drink and concentrated, were analyzed. The ascorbic acid content, total titratable acidity, total soluble solids, and pH of the juices were determined during storage at 4 °C after the containers were opened. The ascorbic acid content presented a great variability among the samples analyzed ranging from 37.3 to 46.3 mg.100 mL-1 in ready-to-drink juices and from 75.7 to 152 mg.100 mL-1 in concentrated juices. The storage of commercial cashew apple juices for 48 hours at 4 °C resulted in ascorbic acid losses of up to 8.8% for concentrated and 6.4% for ready-to-drink juices. The other parameters remained stable during storage. The results of this study point to the importance of considering ascorbic acid losses in commercial cashew apple juices which occurs after opening but before the expiration date expires.
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spelling Industrialized cashew juices: variation of ascorbic acid and other physicochemical parametersfruit juicecashew applestoragestabilityCommercial cashew apple juice is widely accepted in the Brazilian market. Cashew apple has high content of ascorbic acid, an important nutrient to human beings. Ascorbic acid content in food can be affected by processing and storage conditions. Commercial cashew apple juice samples, ready-to-drink and concentrated, were analyzed. The ascorbic acid content, total titratable acidity, total soluble solids, and pH of the juices were determined during storage at 4 °C after the containers were opened. The ascorbic acid content presented a great variability among the samples analyzed ranging from 37.3 to 46.3 mg.100 mL-1 in ready-to-drink juices and from 75.7 to 152 mg.100 mL-1 in concentrated juices. The storage of commercial cashew apple juices for 48 hours at 4 °C resulted in ascorbic acid losses of up to 8.8% for concentrated and 6.4% for ready-to-drink juices. The other parameters remained stable during storage. The results of this study point to the importance of considering ascorbic acid losses in commercial cashew apple juices which occurs after opening but before the expiration date expires.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2008-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000500040Food Science and Technology v.28 suppl.0 2008reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612008000500040info:eu-repo/semantics/openAccessPereira,Christiane de QueirozLavinas,Flávia CondeLopes,Maria Lúcia MendesValente-Mesquita,Vera Lúciaeng2009-03-06T00:00:00Zoai:scielo:S0101-20612008000500040Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2009-03-06T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Industrialized cashew juices: variation of ascorbic acid and other physicochemical parameters
title Industrialized cashew juices: variation of ascorbic acid and other physicochemical parameters
spellingShingle Industrialized cashew juices: variation of ascorbic acid and other physicochemical parameters
Pereira,Christiane de Queiroz
fruit juice
cashew apple
storage
stability
title_short Industrialized cashew juices: variation of ascorbic acid and other physicochemical parameters
title_full Industrialized cashew juices: variation of ascorbic acid and other physicochemical parameters
title_fullStr Industrialized cashew juices: variation of ascorbic acid and other physicochemical parameters
title_full_unstemmed Industrialized cashew juices: variation of ascorbic acid and other physicochemical parameters
title_sort Industrialized cashew juices: variation of ascorbic acid and other physicochemical parameters
author Pereira,Christiane de Queiroz
author_facet Pereira,Christiane de Queiroz
Lavinas,Flávia Conde
Lopes,Maria Lúcia Mendes
Valente-Mesquita,Vera Lúcia
author_role author
author2 Lavinas,Flávia Conde
Lopes,Maria Lúcia Mendes
Valente-Mesquita,Vera Lúcia
author2_role author
author
author
dc.contributor.author.fl_str_mv Pereira,Christiane de Queiroz
Lavinas,Flávia Conde
Lopes,Maria Lúcia Mendes
Valente-Mesquita,Vera Lúcia
dc.subject.por.fl_str_mv fruit juice
cashew apple
storage
stability
topic fruit juice
cashew apple
storage
stability
description Commercial cashew apple juice is widely accepted in the Brazilian market. Cashew apple has high content of ascorbic acid, an important nutrient to human beings. Ascorbic acid content in food can be affected by processing and storage conditions. Commercial cashew apple juice samples, ready-to-drink and concentrated, were analyzed. The ascorbic acid content, total titratable acidity, total soluble solids, and pH of the juices were determined during storage at 4 °C after the containers were opened. The ascorbic acid content presented a great variability among the samples analyzed ranging from 37.3 to 46.3 mg.100 mL-1 in ready-to-drink juices and from 75.7 to 152 mg.100 mL-1 in concentrated juices. The storage of commercial cashew apple juices for 48 hours at 4 °C resulted in ascorbic acid losses of up to 8.8% for concentrated and 6.4% for ready-to-drink juices. The other parameters remained stable during storage. The results of this study point to the importance of considering ascorbic acid losses in commercial cashew apple juices which occurs after opening but before the expiration date expires.
publishDate 2008
dc.date.none.fl_str_mv 2008-12-01
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=S0101-20612008000500040
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000500040
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0101-20612008000500040
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.28 suppl.0 2008
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
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