Ultrasound-assisted extraction of total carotenoids in papaya epicarp and its application in Frankfurt sausage
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Ciência e Agrotecnologia (Online) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542022000100402 |
Resumo: | ABSTRACT The agro-industrial processing of fruits generates a significant volume of by-products, which can be valued as a source of natural ingredients in the food industry. The objective of this research was to optimize the ultrasound-assisted extraction (UAE) of total carotenoids in papaya epicarp and to use the extract as an ingredient during the storage of the Frankfurter sausage. The maximum assisted extraction of total carotenoids (66.03 ± 0.60 mg of β-carotene/100g) in the papaya epicarp by ultrasound is achieved when working at temperatures of 30 °C, for 60 min and a solid-liquid ratio 0.0064 g/ml oil. The temperature presented the highest effect of extraction of total carotenoids, followed by solid-liquid ratio, and time in the UAE. Frankfurt-type sausages made from carotenoid lipid extract show a significant reduction in nitrites (p <0.05), a significant increase in oxidation processes (p <0.05) and achieve the preservation of their characteristic colors during storage. The carotenoid extracts obtained from the papaya epicarp can be a natural coloring additive in the production of Frankfurt-type sausages since it allows the preservation of color during storage. |
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Ultrasound-assisted extraction of total carotenoids in papaya epicarp and its application in Frankfurt sausageOptimizationBox-Behnkenperoxide indexTBARSCIEL*a*b*ABSTRACT The agro-industrial processing of fruits generates a significant volume of by-products, which can be valued as a source of natural ingredients in the food industry. The objective of this research was to optimize the ultrasound-assisted extraction (UAE) of total carotenoids in papaya epicarp and to use the extract as an ingredient during the storage of the Frankfurter sausage. The maximum assisted extraction of total carotenoids (66.03 ± 0.60 mg of β-carotene/100g) in the papaya epicarp by ultrasound is achieved when working at temperatures of 30 °C, for 60 min and a solid-liquid ratio 0.0064 g/ml oil. The temperature presented the highest effect of extraction of total carotenoids, followed by solid-liquid ratio, and time in the UAE. Frankfurt-type sausages made from carotenoid lipid extract show a significant reduction in nitrites (p <0.05), a significant increase in oxidation processes (p <0.05) and achieve the preservation of their characteristic colors during storage. The carotenoid extracts obtained from the papaya epicarp can be a natural coloring additive in the production of Frankfurt-type sausages since it allows the preservation of color during storage.Editora da UFLA2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542022000100402Ciência e Agrotecnologia v.46 2022reponame:Ciência e Agrotecnologia (Online)instname:Universidade Federal de Lavras (UFLA)instacron:UFLA10.1590/1413-7054202246006722info:eu-repo/semantics/openAccessOrdóñez-Santos,Luis EduardoVelasco-Arango,Viviana AndreaHleap-Zapata,José Igoreng2022-10-13T00:00:00Zoai:scielo:S1413-70542022000100402Revistahttp://www.scielo.br/cagroPUBhttps://old.scielo.br/oai/scielo-oai.php||renpaiva@dbi.ufla.br|| editora@editora.ufla.br1981-18291413-7054opendoar:2022-11-22T16:31:49.137411Ciência e Agrotecnologia (Online) - Universidade Federal de Lavras (UFLA)true |
dc.title.none.fl_str_mv |
Ultrasound-assisted extraction of total carotenoids in papaya epicarp and its application in Frankfurt sausage |
title |
Ultrasound-assisted extraction of total carotenoids in papaya epicarp and its application in Frankfurt sausage |
spellingShingle |
Ultrasound-assisted extraction of total carotenoids in papaya epicarp and its application in Frankfurt sausage Ordóñez-Santos,Luis Eduardo Optimization Box-Behnken peroxide index TBARS CIEL*a*b* |
title_short |
Ultrasound-assisted extraction of total carotenoids in papaya epicarp and its application in Frankfurt sausage |
title_full |
Ultrasound-assisted extraction of total carotenoids in papaya epicarp and its application in Frankfurt sausage |
title_fullStr |
Ultrasound-assisted extraction of total carotenoids in papaya epicarp and its application in Frankfurt sausage |
title_full_unstemmed |
Ultrasound-assisted extraction of total carotenoids in papaya epicarp and its application in Frankfurt sausage |
title_sort |
Ultrasound-assisted extraction of total carotenoids in papaya epicarp and its application in Frankfurt sausage |
author |
Ordóñez-Santos,Luis Eduardo |
author_facet |
Ordóñez-Santos,Luis Eduardo Velasco-Arango,Viviana Andrea Hleap-Zapata,José Igor |
author_role |
author |
author2 |
Velasco-Arango,Viviana Andrea Hleap-Zapata,José Igor |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Ordóñez-Santos,Luis Eduardo Velasco-Arango,Viviana Andrea Hleap-Zapata,José Igor |
dc.subject.por.fl_str_mv |
Optimization Box-Behnken peroxide index TBARS CIEL*a*b* |
topic |
Optimization Box-Behnken peroxide index TBARS CIEL*a*b* |
description |
ABSTRACT The agro-industrial processing of fruits generates a significant volume of by-products, which can be valued as a source of natural ingredients in the food industry. The objective of this research was to optimize the ultrasound-assisted extraction (UAE) of total carotenoids in papaya epicarp and to use the extract as an ingredient during the storage of the Frankfurter sausage. The maximum assisted extraction of total carotenoids (66.03 ± 0.60 mg of β-carotene/100g) in the papaya epicarp by ultrasound is achieved when working at temperatures of 30 °C, for 60 min and a solid-liquid ratio 0.0064 g/ml oil. The temperature presented the highest effect of extraction of total carotenoids, followed by solid-liquid ratio, and time in the UAE. Frankfurt-type sausages made from carotenoid lipid extract show a significant reduction in nitrites (p <0.05), a significant increase in oxidation processes (p <0.05) and achieve the preservation of their characteristic colors during storage. The carotenoid extracts obtained from the papaya epicarp can be a natural coloring additive in the production of Frankfurt-type sausages since it allows the preservation of color during storage. |
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=S1413-70542022000100402 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542022000100402 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1413-7054202246006722 |
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 |
Editora da UFLA |
publisher.none.fl_str_mv |
Editora da UFLA |
dc.source.none.fl_str_mv |
Ciência e Agrotecnologia v.46 2022 reponame:Ciência e Agrotecnologia (Online) instname:Universidade Federal de Lavras (UFLA) instacron:UFLA |
instname_str |
Universidade Federal de Lavras (UFLA) |
instacron_str |
UFLA |
institution |
UFLA |
reponame_str |
Ciência e Agrotecnologia (Online) |
collection |
Ciência e Agrotecnologia (Online) |
repository.name.fl_str_mv |
Ciência e Agrotecnologia (Online) - Universidade Federal de Lavras (UFLA) |
repository.mail.fl_str_mv |
||renpaiva@dbi.ufla.br|| editora@editora.ufla.br |
_version_ |
1799874971692957696 |