Hunter color dimensions, sugar content and volatile compounds in pasteurized yellow passion fruit juice (Passiflora edulis var. flavicarpa) during storage
Autor(a) principal: | |
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Data de Publicação: | 2004 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | LOCUS Repositório Institucional da UFV |
DOI: | 10.1590/S1516-89132004000200011 |
Texto Completo: | http://dx.doi.org/10.1590/S1516-89132004000200011 https://locus.ufv.br//handle/123456789/29588 |
Resumo: | Changes in Hunter L, a and b values, glucose, fructose and sucrose contents, concentration of four volatile compounds (ethyl butirate, ethyl caproate, hexyl butirate and hexyl caproate) and furfural, were studied in yellow passion fruit juice (Passiflora edulis var. flavicarpa) pasteurized at 75ºC/60s, 80ºC/41s or 85ºC/27s, during storage at room temperature (25±5ºC) and refrigeration (5±1ºC) for 120 days. While the sucrose content decreased, the glucose and fructose contents increased significantly over storage time. The Hunter L and b values behaved similarly, with a tendency to decrease over time, inversely to Hunter a value. Volatile compound concentrations also decreased over time, inversely to the furfural content. Pasteurization at 85ºC/27s resulted minimum changes in the studied passion fruit characteristics, while that at 75ºC/60s was the most harmful. Storage under refrigeration tended to keep the best quality characteristics of the juice. |
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Hunter color dimensions, sugar content and volatile compounds in pasteurized yellow passion fruit juice (Passiflora edulis var. flavicarpa) during storageYellow passion fruit juicePassion fruit processingStoragePhysical and chemical analysisVolatile compoundsChanges in Hunter L, a and b values, glucose, fructose and sucrose contents, concentration of four volatile compounds (ethyl butirate, ethyl caproate, hexyl butirate and hexyl caproate) and furfural, were studied in yellow passion fruit juice (Passiflora edulis var. flavicarpa) pasteurized at 75ºC/60s, 80ºC/41s or 85ºC/27s, during storage at room temperature (25±5ºC) and refrigeration (5±1ºC) for 120 days. While the sucrose content decreased, the glucose and fructose contents increased significantly over storage time. The Hunter L and b values behaved similarly, with a tendency to decrease over time, inversely to Hunter a value. Volatile compound concentrations also decreased over time, inversely to the furfural content. Pasteurization at 85ºC/27s resulted minimum changes in the studied passion fruit characteristics, while that at 75ºC/60s was the most harmful. Storage under refrigeration tended to keep the best quality characteristics of the juice.Foi estudada a variação dos valores "L", "a" e "b" do sistema de Hunter, dos teores de glucose, frutose e sacarose, e da concentração de quatro compostos voláteis (butirato de etila, caproato de etila, butirato de hexila e caproato de hexila) e furfural, em suco de maracujá-amarelo (Passiflora edulis var. flavicarpa) submetido à pasteurização (75ºC/60 s, 80ºC/41 s e 85ºC/27 s), durante o armazenamento a temperatura ambiente (25±5ºC) e refrigerada (5±1ºC) por 120 dias. Enquanto os teores de sacarose diminuíram, aqueles de glucose e frutose aumentaram significativamente. Os valores "L" e "b" apresentaram comportamento semelhante, com tendência a diminuir ao longo do tempo, inversamente ao valor "a". As concentrações dos compostos voláteis também diminuíram, exceto para o furfural. A pasteurização a 85ºC/27 s proporcionou as menores alterações nas características estudadas, enquanto aquela à 75ºC/60 s foi a mais prejudicial. O armazenamento sob refrigeração apresentou melhor tendência na manutenção das características.Brazilian Archives of Biology and Technology2022-08-08T18:41:18Z2022-08-08T18:41:18Z2004-06info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlepdfapplication/pdf1678-4324http://dx.doi.org/10.1590/S1516-89132004000200011https://locus.ufv.br//handle/123456789/29588engv. 47, n. 02, p. 233-245, jun. 2004Sandi, DelcioChaves, José Benício PaesSousa, Antônio Carlos Gomes deParreiras, June Ferreira MaiaSilva, Marco Túlio Coelho daConstant, Patrícia Beltrão Lessainfo:eu-repo/semantics/openAccessreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFV2024-07-12T08:05:05Zoai:locus.ufv.br:123456789/29588Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452024-07-12T08:05:05LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false |
dc.title.none.fl_str_mv |
Hunter color dimensions, sugar content and volatile compounds in pasteurized yellow passion fruit juice (Passiflora edulis var. flavicarpa) during storage |
title |
Hunter color dimensions, sugar content and volatile compounds in pasteurized yellow passion fruit juice (Passiflora edulis var. flavicarpa) during storage |
spellingShingle |
Hunter color dimensions, sugar content and volatile compounds in pasteurized yellow passion fruit juice (Passiflora edulis var. flavicarpa) during storage Hunter color dimensions, sugar content and volatile compounds in pasteurized yellow passion fruit juice (Passiflora edulis var. flavicarpa) during storage Sandi, Delcio Yellow passion fruit juice Passion fruit processing Storage Physical and chemical analysis Volatile compounds Sandi, Delcio Yellow passion fruit juice Passion fruit processing Storage Physical and chemical analysis Volatile compounds |
title_short |
Hunter color dimensions, sugar content and volatile compounds in pasteurized yellow passion fruit juice (Passiflora edulis var. flavicarpa) during storage |
title_full |
Hunter color dimensions, sugar content and volatile compounds in pasteurized yellow passion fruit juice (Passiflora edulis var. flavicarpa) during storage |
title_fullStr |
Hunter color dimensions, sugar content and volatile compounds in pasteurized yellow passion fruit juice (Passiflora edulis var. flavicarpa) during storage Hunter color dimensions, sugar content and volatile compounds in pasteurized yellow passion fruit juice (Passiflora edulis var. flavicarpa) during storage |
title_full_unstemmed |
Hunter color dimensions, sugar content and volatile compounds in pasteurized yellow passion fruit juice (Passiflora edulis var. flavicarpa) during storage Hunter color dimensions, sugar content and volatile compounds in pasteurized yellow passion fruit juice (Passiflora edulis var. flavicarpa) during storage |
title_sort |
Hunter color dimensions, sugar content and volatile compounds in pasteurized yellow passion fruit juice (Passiflora edulis var. flavicarpa) during storage |
author |
Sandi, Delcio |
author_facet |
Sandi, Delcio Sandi, Delcio Chaves, José Benício Paes Sousa, Antônio Carlos Gomes de Parreiras, June Ferreira Maia Silva, Marco Túlio Coelho da Constant, Patrícia Beltrão Lessa Chaves, José Benício Paes Sousa, Antônio Carlos Gomes de Parreiras, June Ferreira Maia Silva, Marco Túlio Coelho da Constant, Patrícia Beltrão Lessa |
author_role |
author |
author2 |
Chaves, José Benício Paes Sousa, Antônio Carlos Gomes de Parreiras, June Ferreira Maia Silva, Marco Túlio Coelho da Constant, Patrícia Beltrão Lessa |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Sandi, Delcio Chaves, José Benício Paes Sousa, Antônio Carlos Gomes de Parreiras, June Ferreira Maia Silva, Marco Túlio Coelho da Constant, Patrícia Beltrão Lessa |
dc.subject.por.fl_str_mv |
Yellow passion fruit juice Passion fruit processing Storage Physical and chemical analysis Volatile compounds |
topic |
Yellow passion fruit juice Passion fruit processing Storage Physical and chemical analysis Volatile compounds |
description |
Changes in Hunter L, a and b values, glucose, fructose and sucrose contents, concentration of four volatile compounds (ethyl butirate, ethyl caproate, hexyl butirate and hexyl caproate) and furfural, were studied in yellow passion fruit juice (Passiflora edulis var. flavicarpa) pasteurized at 75ºC/60s, 80ºC/41s or 85ºC/27s, during storage at room temperature (25±5ºC) and refrigeration (5±1ºC) for 120 days. While the sucrose content decreased, the glucose and fructose contents increased significantly over storage time. The Hunter L and b values behaved similarly, with a tendency to decrease over time, inversely to Hunter a value. Volatile compound concentrations also decreased over time, inversely to the furfural content. Pasteurization at 85ºC/27s resulted minimum changes in the studied passion fruit characteristics, while that at 75ºC/60s was the most harmful. Storage under refrigeration tended to keep the best quality characteristics of the juice. |
publishDate |
2004 |
dc.date.none.fl_str_mv |
2004-06 2022-08-08T18:41:18Z 2022-08-08T18:41:18Z |
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 |
1678-4324 http://dx.doi.org/10.1590/S1516-89132004000200011 https://locus.ufv.br//handle/123456789/29588 |
identifier_str_mv |
1678-4324 |
url |
http://dx.doi.org/10.1590/S1516-89132004000200011 https://locus.ufv.br//handle/123456789/29588 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
v. 47, n. 02, p. 233-245, jun. 2004 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
pdf application/pdf |
dc.publisher.none.fl_str_mv |
Brazilian Archives of Biology and Technology |
publisher.none.fl_str_mv |
Brazilian Archives of Biology and Technology |
dc.source.none.fl_str_mv |
reponame:LOCUS Repositório Institucional da UFV instname:Universidade Federal de Viçosa (UFV) instacron:UFV |
instname_str |
Universidade Federal de Viçosa (UFV) |
instacron_str |
UFV |
institution |
UFV |
reponame_str |
LOCUS Repositório Institucional da UFV |
collection |
LOCUS Repositório Institucional da UFV |
repository.name.fl_str_mv |
LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV) |
repository.mail.fl_str_mv |
fabiojreis@ufv.br |
_version_ |
1822236039871201280 |
dc.identifier.doi.none.fl_str_mv |
10.1590/S1516-89132004000200011 |