Influence of packaging and potassium sorbate on the physical, physicochemical and microbiological alterations of guava preserves

Detalhes bibliográficos
Autor(a) principal: Menezes, Camila Carvalho
Data de Publicação: 2010
Outros Autores: Borges, Soraia Vilela, Ferrua, Fabiana Queiroz, Vilela, Carolina Pimentel, Carneiro, João de Deus Souza
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFLA
Texto Completo: http://repositorio.ufla.br/jspui/handle/1/5169
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 5 th 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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spelling Influence of packaging and potassium sorbate on the physical, physicochemical and microbiological alterations of guava preservesInfluência da embalagem e do sorbato de potássio sobre as alterações físico-químicas e microbiógicas de doce em massa de goiabaGuava 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 5 th 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.A elaboração de doces através do processamento de frutas é uma alternativa promissora para a sua conservação pelo fato de proporcionar um sabor agradável, com o aumento da doçura, e permitir uma boa conservação do produto por tempo prolongado. Diante da busca por qualidade e maior durabilidade de doces de frutas, o objeto do trabalho foi avaliar a interferência da adição de sorbato de potássio e das embalagens de polipropileno, metálicas e de filmes de celofane sobre a qualidade, por meio das características físicas, químicas e microbiológicas do doce em massa de goiaba (Psidium guajava L.) durante o armazenamento. As análises físicas, químicas e microbiológicas mostraram que os diferentes tipos de embalagens não interferiram na estabilidade do doce de goiaba em massa até o 5° mês de armazenamento, sendo o tempo, o fator que mais influenciou na qualidade do doce quando armazenado em temperatura e umidade de 19,6 °C e 76,2%, respectivamente. O sorbato de potássio ocasionou um aumento do teor de sólidos solúveis e diminuição da atividade de água. Independente do tratamento, os doces permaneceram microbiologicamente estáveis durante o armazenamento.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2015-03-13T18:17:08Z2015-03-13T18:17:08Z2010-03-24info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfMENEZES, C. C. et al. Influence of packaging and potassium sorbate on the physical, physicochemical and microbiological alterations of guava preserves. Ciência e Tecnologia de Alimentos, Campinas, v. 31, n. 3, p. 674-680, Jul./Sept. 2011.http://repositorio.ufla.br/jspui/handle/1/5169Ciência e Tecnologia de Alimentosreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAMenezes, Camila CarvalhoBorges, Soraia VilelaFerrua, Fabiana QueirozVilela, Carolina PimentelCarneiro, João de Deus Souzainfo:eu-repo/semantics/openAccesseng2015-03-13T18:17:43Zoai:localhost:1/5169Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2015-03-13T18:17:43Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false
dc.title.none.fl_str_mv Influence of packaging and potassium sorbate on the physical, physicochemical and microbiological alterations of guava preserves
Influência da embalagem e do sorbato de potássio sobre as alterações físico-químicas e microbiógicas de doce em massa de goiaba
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 5 th 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 2010
dc.date.none.fl_str_mv 2010-03-24
2015-03-13T18:17:08Z
2015-03-13T18:17:08Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv MENEZES, C. C. et al. Influence of packaging and potassium sorbate on the physical, physicochemical and microbiological alterations of guava preserves. Ciência e Tecnologia de Alimentos, Campinas, v. 31, n. 3, p. 674-680, Jul./Sept. 2011.
http://repositorio.ufla.br/jspui/handle/1/5169
identifier_str_mv MENEZES, C. C. et al. Influence of packaging and potassium sorbate on the physical, physicochemical and microbiological alterations of guava preserves. Ciência e Tecnologia de Alimentos, Campinas, v. 31, n. 3, p. 674-680, Jul./Sept. 2011.
url http://repositorio.ufla.br/jspui/handle/1/5169
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
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 Ciência e Tecnologia de Alimentos
reponame:Repositório Institucional da UFLA
instname:Universidade Federal de Lavras (UFLA)
instacron:UFLA
instname_str Universidade Federal de Lavras (UFLA)
instacron_str UFLA
institution UFLA
reponame_str Repositório Institucional da UFLA
collection Repositório Institucional da UFLA
repository.name.fl_str_mv Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)
repository.mail.fl_str_mv nivaldo@ufla.br || repositorio.biblioteca@ufla.br
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