Red pitanga chewable candies: physicochemical, microbiological, and sensory characterization

Detalhes bibliográficos
Autor(a) principal: PINTANELA VERGARA,Lisiane
Data de Publicação: 2022
Outros Autores: NIEMEYER REISSIG,Gabriela, ZAMBIAZI,Rui Carlos, DA SILVA RODRIGUES,Rosane, FREITAS CHIM,Josiane
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=S0101-20612022000100824
Resumo: Abstract The use of red pitanga pulp in the manufacture of candies is an alternative to the use of artificial colors and flavorings. This study aimed to evaluate the content of potentially bioactive compounds, microbiological quality, and sensory characteristics of conventional and low-calorie chewable candies formulated with red pitanga pulp and stored for 180 days under environmental conditions. Physicochemical, microbiological, and sensory analyses were performed. The storage of these products for 180 days influenced the contents of phenolic compounds and monomeric anthocyanins. Antioxidant activity was null at the end of the storage period. Conventional candy had the highest content of bioactive compounds. Contamination by thermotolerant coliforms and Salmonella spp. was not observed. Sensory evaluation showed an acceptability index greater than 70%, indicating that the products in this study have good potential for consumption and insertion in the market.
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spelling Red pitanga chewable candies: physicochemical, microbiological, and sensory characterizationbioactive compoundscomfitEugenia uniflora L.native fruitSurinam cherryAbstract The use of red pitanga pulp in the manufacture of candies is an alternative to the use of artificial colors and flavorings. This study aimed to evaluate the content of potentially bioactive compounds, microbiological quality, and sensory characteristics of conventional and low-calorie chewable candies formulated with red pitanga pulp and stored for 180 days under environmental conditions. Physicochemical, microbiological, and sensory analyses were performed. The storage of these products for 180 days influenced the contents of phenolic compounds and monomeric anthocyanins. Antioxidant activity was null at the end of the storage period. Conventional candy had the highest content of bioactive compounds. Contamination by thermotolerant coliforms and Salmonella spp. was not observed. Sensory evaluation showed an acceptability index greater than 70%, indicating that the products in this study have good potential for consumption and insertion in the market.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100824Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.08121info:eu-repo/semantics/openAccessPINTANELA VERGARA,LisianeNIEMEYER REISSIG,GabrielaZAMBIAZI,Rui CarlosDA SILVA RODRIGUES,RosaneFREITAS CHIM,Josianeeng2022-02-22T00:00:00Zoai:scielo:S0101-20612022000100824Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-02-22T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Red pitanga chewable candies: physicochemical, microbiological, and sensory characterization
title Red pitanga chewable candies: physicochemical, microbiological, and sensory characterization
spellingShingle Red pitanga chewable candies: physicochemical, microbiological, and sensory characterization
PINTANELA VERGARA,Lisiane
bioactive compounds
comfit
Eugenia uniflora L.
native fruit
Surinam cherry
title_short Red pitanga chewable candies: physicochemical, microbiological, and sensory characterization
title_full Red pitanga chewable candies: physicochemical, microbiological, and sensory characterization
title_fullStr Red pitanga chewable candies: physicochemical, microbiological, and sensory characterization
title_full_unstemmed Red pitanga chewable candies: physicochemical, microbiological, and sensory characterization
title_sort Red pitanga chewable candies: physicochemical, microbiological, and sensory characterization
author PINTANELA VERGARA,Lisiane
author_facet PINTANELA VERGARA,Lisiane
NIEMEYER REISSIG,Gabriela
ZAMBIAZI,Rui Carlos
DA SILVA RODRIGUES,Rosane
FREITAS CHIM,Josiane
author_role author
author2 NIEMEYER REISSIG,Gabriela
ZAMBIAZI,Rui Carlos
DA SILVA RODRIGUES,Rosane
FREITAS CHIM,Josiane
author2_role author
author
author
author
dc.contributor.author.fl_str_mv PINTANELA VERGARA,Lisiane
NIEMEYER REISSIG,Gabriela
ZAMBIAZI,Rui Carlos
DA SILVA RODRIGUES,Rosane
FREITAS CHIM,Josiane
dc.subject.por.fl_str_mv bioactive compounds
comfit
Eugenia uniflora L.
native fruit
Surinam cherry
topic bioactive compounds
comfit
Eugenia uniflora L.
native fruit
Surinam cherry
description Abstract The use of red pitanga pulp in the manufacture of candies is an alternative to the use of artificial colors and flavorings. This study aimed to evaluate the content of potentially bioactive compounds, microbiological quality, and sensory characteristics of conventional and low-calorie chewable candies formulated with red pitanga pulp and stored for 180 days under environmental conditions. Physicochemical, microbiological, and sensory analyses were performed. The storage of these products for 180 days influenced the contents of phenolic compounds and monomeric anthocyanins. Antioxidant activity was null at the end of the storage period. Conventional candy had the highest content of bioactive compounds. Contamination by thermotolerant coliforms and Salmonella spp. was not observed. Sensory evaluation showed an acceptability index greater than 70%, indicating that the products in this study have good potential for consumption and insertion in the market.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
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=S0101-20612022000100824
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100824
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.08121
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.42 2022
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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