Storage stability of acerola tropical fruit juice obtained by hot fill method

Detalhes bibliográficos
Autor(a) principal: Sousa, Paulo Henrique Machado de
Data de Publicação: 2006
Outros Autores: Freitas, Claisa Andréa Silva de, Maia, Geraldo Arraes, Brasil, Isabella Montenegro, Pinheiro, Anália Maria
Tipo de documento: Artigo
Idioma: eng
Título da fonte: LOCUS Repositório Institucional da UFV
Texto Completo: http://dx.doi.org/10.1111/j.1365-2621.2006.01188.x
http://www.locus.ufv.br/handle/123456789/22260
Resumo: The present work aimed to evaluate the chemical, physicochemical, sensorial and microbiological changes of non-sweetened glass-bottled acerola tropical fruit juice processed by hot fill method stored for 350 days in the same conditions as market (28 ± 2 C). At the end of the storage period, the juice presented good microbiological stability showing a reduction of the overall acceptance and appearance maintaining, however, the same initial acceptance concerning colour and flavour. The total soluble solid and SO 2 were retained throughout the storage. The juice underwent a soft browning and an increase in pH was observed, while total carotenoids, anthocyanins and ascorbic acid suffered a slight decrease.
id UFV_de20ec92de40552589442d94370cd509
oai_identifier_str oai:locus.ufv.br:123456789/22260
network_acronym_str UFV
network_name_str LOCUS Repositório Institucional da UFV
repository_id_str 2145
spelling Storage stability of acerola tropical fruit juice obtained by hot fill methodAcerola juiceHot fillStorage stability.The present work aimed to evaluate the chemical, physicochemical, sensorial and microbiological changes of non-sweetened glass-bottled acerola tropical fruit juice processed by hot fill method stored for 350 days in the same conditions as market (28 ± 2 C). At the end of the storage period, the juice presented good microbiological stability showing a reduction of the overall acceptance and appearance maintaining, however, the same initial acceptance concerning colour and flavour. The total soluble solid and SO 2 were retained throughout the storage. The juice underwent a soft browning and an increase in pH was observed, while total carotenoids, anthocyanins and ascorbic acid suffered a slight decrease.International Journal of Food Science and Technology2018-10-16T11:01:45Z2018-10-16T11:01:45Z2006-10-16info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlepdfapplication/pdf13652621http://dx.doi.org/10.1111/j.1365-2621.2006.01188.xhttp://www.locus.ufv.br/handle/123456789/22260engv. 41, n. 10, p. 1216- 1221, dez. 2006Sousa, Paulo Henrique Machado deFreitas, Claisa Andréa Silva deMaia, Geraldo ArraesBrasil, Isabella MontenegroPinheiro, Anália Mariainfo:eu-repo/semantics/openAccessreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFV2024-07-12T06:56:23Zoai:locus.ufv.br:123456789/22260Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452024-07-12T06:56:23LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false
dc.title.none.fl_str_mv Storage stability of acerola tropical fruit juice obtained by hot fill method
title Storage stability of acerola tropical fruit juice obtained by hot fill method
spellingShingle Storage stability of acerola tropical fruit juice obtained by hot fill method
Sousa, Paulo Henrique Machado de
Acerola juice
Hot fill
Storage stability.
title_short Storage stability of acerola tropical fruit juice obtained by hot fill method
title_full Storage stability of acerola tropical fruit juice obtained by hot fill method
title_fullStr Storage stability of acerola tropical fruit juice obtained by hot fill method
title_full_unstemmed Storage stability of acerola tropical fruit juice obtained by hot fill method
title_sort Storage stability of acerola tropical fruit juice obtained by hot fill method
author Sousa, Paulo Henrique Machado de
author_facet Sousa, Paulo Henrique Machado de
Freitas, Claisa Andréa Silva de
Maia, Geraldo Arraes
Brasil, Isabella Montenegro
Pinheiro, Anália Maria
author_role author
author2 Freitas, Claisa Andréa Silva de
Maia, Geraldo Arraes
Brasil, Isabella Montenegro
Pinheiro, Anália Maria
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Sousa, Paulo Henrique Machado de
Freitas, Claisa Andréa Silva de
Maia, Geraldo Arraes
Brasil, Isabella Montenegro
Pinheiro, Anália Maria
dc.subject.por.fl_str_mv Acerola juice
Hot fill
Storage stability.
topic Acerola juice
Hot fill
Storage stability.
description The present work aimed to evaluate the chemical, physicochemical, sensorial and microbiological changes of non-sweetened glass-bottled acerola tropical fruit juice processed by hot fill method stored for 350 days in the same conditions as market (28 ± 2 C). At the end of the storage period, the juice presented good microbiological stability showing a reduction of the overall acceptance and appearance maintaining, however, the same initial acceptance concerning colour and flavour. The total soluble solid and SO 2 were retained throughout the storage. The juice underwent a soft browning and an increase in pH was observed, while total carotenoids, anthocyanins and ascorbic acid suffered a slight decrease.
publishDate 2006
dc.date.none.fl_str_mv 2006-10-16
2018-10-16T11:01:45Z
2018-10-16T11:01:45Z
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 13652621
http://dx.doi.org/10.1111/j.1365-2621.2006.01188.x
http://www.locus.ufv.br/handle/123456789/22260
identifier_str_mv 13652621
url http://dx.doi.org/10.1111/j.1365-2621.2006.01188.x
http://www.locus.ufv.br/handle/123456789/22260
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv v. 41, n. 10, p. 1216- 1221, dez. 2006
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 International Journal of Food Science and Technology
publisher.none.fl_str_mv International Journal of Food Science 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_ 1817559883238604800

Registros relacionados