Chemical and physicochemical characteristics changes during passion fruit juice processing

Detalhes bibliográficos
Autor(a) principal: Fernandes,Aline Gurgel
Data de Publicação: 2011
Outros Autores: Santos,Gerusa Matias dos, Silva,Daniele Sales da, Sousa,Paulo Henrique Machado de, Maia,Geraldo Arraes, Figueiredo,Raimundo Wilane de
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=S0101-20612011000300030
Resumo: Passion fruit is widely consumed due to its pleasant flavour and aroma acidity, and it is considered very important a source of minerals and vitamins. It is used in many products such as ice-cream, mousses and, especially, juices. However, the processing of passion fruit juice may modify the composition and biodisponibility of the bioactive compounds. Investigations of the effects of processing on nutritional components in tropical juices are scarce. Frequently, only losses of vitamin C are evaluated. The objective of this paper is to investigate how some operations of passion fruit juice processing (formulation/homogeneization/thermal treatment) affect this product's chemical and physicochemical characteristics. The results showed that the chemical and physicochemical characteristics are little affected by the processing although a reduction in vitamin C contents and anthocyanin, large quantities of carotenoids was verified even after the pasteurization stage.
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spelling Chemical and physicochemical characteristics changes during passion fruit juice processingpassion fruit juicehot fill processthermal treatmentvitamin Ccarotenoidsindustrial processingPassion fruit is widely consumed due to its pleasant flavour and aroma acidity, and it is considered very important a source of minerals and vitamins. It is used in many products such as ice-cream, mousses and, especially, juices. However, the processing of passion fruit juice may modify the composition and biodisponibility of the bioactive compounds. Investigations of the effects of processing on nutritional components in tropical juices are scarce. Frequently, only losses of vitamin C are evaluated. The objective of this paper is to investigate how some operations of passion fruit juice processing (formulation/homogeneization/thermal treatment) affect this product's chemical and physicochemical characteristics. The results showed that the chemical and physicochemical characteristics are little affected by the processing although a reduction in vitamin C contents and anthocyanin, large quantities of carotenoids was verified even after the pasteurization stage.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=S0101-20612011000300030Food 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/S0101-20612011000300030info:eu-repo/semantics/openAccessFernandes,Aline GurgelSantos,Gerusa Matias dosSilva,Daniele Sales daSousa,Paulo Henrique Machado deMaia,Geraldo ArraesFigueiredo,Raimundo Wilane deeng2011-10-21T00:00:00Zoai:scielo:S0101-20612011000300030Revistahttp://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 Chemical and physicochemical characteristics changes during passion fruit juice processing
title Chemical and physicochemical characteristics changes during passion fruit juice processing
spellingShingle Chemical and physicochemical characteristics changes during passion fruit juice processing
Fernandes,Aline Gurgel
passion fruit juice
hot fill process
thermal treatment
vitamin C
carotenoids
industrial processing
title_short Chemical and physicochemical characteristics changes during passion fruit juice processing
title_full Chemical and physicochemical characteristics changes during passion fruit juice processing
title_fullStr Chemical and physicochemical characteristics changes during passion fruit juice processing
title_full_unstemmed Chemical and physicochemical characteristics changes during passion fruit juice processing
title_sort Chemical and physicochemical characteristics changes during passion fruit juice processing
author Fernandes,Aline Gurgel
author_facet Fernandes,Aline Gurgel
Santos,Gerusa Matias dos
Silva,Daniele Sales da
Sousa,Paulo Henrique Machado de
Maia,Geraldo Arraes
Figueiredo,Raimundo Wilane de
author_role author
author2 Santos,Gerusa Matias dos
Silva,Daniele Sales da
Sousa,Paulo Henrique Machado de
Maia,Geraldo Arraes
Figueiredo,Raimundo Wilane de
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Fernandes,Aline Gurgel
Santos,Gerusa Matias dos
Silva,Daniele Sales da
Sousa,Paulo Henrique Machado de
Maia,Geraldo Arraes
Figueiredo,Raimundo Wilane de
dc.subject.por.fl_str_mv passion fruit juice
hot fill process
thermal treatment
vitamin C
carotenoids
industrial processing
topic passion fruit juice
hot fill process
thermal treatment
vitamin C
carotenoids
industrial processing
description Passion fruit is widely consumed due to its pleasant flavour and aroma acidity, and it is considered very important a source of minerals and vitamins. It is used in many products such as ice-cream, mousses and, especially, juices. However, the processing of passion fruit juice may modify the composition and biodisponibility of the bioactive compounds. Investigations of the effects of processing on nutritional components in tropical juices are scarce. Frequently, only losses of vitamin C are evaluated. The objective of this paper is to investigate how some operations of passion fruit juice processing (formulation/homogeneization/thermal treatment) affect this product's chemical and physicochemical characteristics. The results showed that the chemical and physicochemical characteristics are little affected by the processing although a reduction in vitamin C contents and anthocyanin, large quantities of carotenoids was verified even after the pasteurization stage.
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=S0101-20612011000300030
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300030
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0101-20612011000300030
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
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