Evaluation of physical-chemical properties of industrialized and fruit-based juices
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/4727 |
Resumo: | To evaluate in vitro the physicochemical properties of industrialized and fruit-based juices and investigate their erosive and cariogenic potentials. The sample consisted of 12 juices of different flavors (pineapple and guava) and forms of presentation: in natura, solid preparations for refreshment and produced from fruit pulp. The control group consisted of distilled water. The physicalchemical characteristics were evaluated by two trained researchers, comparing their values of hydrogen potential (pH) and total soluble solids (TSS) content. The data were analyzed and presented using descriptive statistics. The lowest pH averages observed, for each type of juice, were 2.85 ± 0.73, 3.11 ± 0.13 and 2.79 ± 0.04, these values being for in natura guava juice, for solid preparation for refreshment guava Mid® and for fruit pulp guava juice Ideal®, respectively. The highest averages of ºBrix found, according to each type of juice, were 7.00 ± 0.25, 2.65 ± 0.41 and 5.58 ± 0.14, being for in natura pineapple juice, for solid preparation for refreshment pineapple Maratá® and for fruit pulp pineapple juice Canaã®, respectively. All fruit juices evaluated showed high erosive potential, as they showed low pH, while in natura pineapple juice had the highest TSS content. |
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Evaluation of physical-chemical properties of industrialized and fruit-based juicesEvaluación de las propiedades físico-químicas de los jugos industrializados y a base de frutasAvaliação das propriedades físico-químicas de sucos industrializados e à base de frutasErosão dentáriaSucosAcidez.Erosión de los DientesZumosAcidez.Tooth ErosionJuicesAcidity.To evaluate in vitro the physicochemical properties of industrialized and fruit-based juices and investigate their erosive and cariogenic potentials. The sample consisted of 12 juices of different flavors (pineapple and guava) and forms of presentation: in natura, solid preparations for refreshment and produced from fruit pulp. The control group consisted of distilled water. The physicalchemical characteristics were evaluated by two trained researchers, comparing their values of hydrogen potential (pH) and total soluble solids (TSS) content. The data were analyzed and presented using descriptive statistics. The lowest pH averages observed, for each type of juice, were 2.85 ± 0.73, 3.11 ± 0.13 and 2.79 ± 0.04, these values being for in natura guava juice, for solid preparation for refreshment guava Mid® and for fruit pulp guava juice Ideal®, respectively. The highest averages of ºBrix found, according to each type of juice, were 7.00 ± 0.25, 2.65 ± 0.41 and 5.58 ± 0.14, being for in natura pineapple juice, for solid preparation for refreshment pineapple Maratá® and for fruit pulp pineapple juice Canaã®, respectively. All fruit juices evaluated showed high erosive potential, as they showed low pH, while in natura pineapple juice had the highest TSS content.Evaluar in vitro las propiedades fisicoquímicas de los jugos industrializados y a base de frutas e investigar sus potenciales erosivos y cariogénicos. La muestra consistió en 12 jugos de diferentes sabores (piña y guayaba) y formas de presentación: in natura, preparaciones sólidas para refresco y producidas a partir de pulpa de fruta. El grupo de control consistió en agua destilada. Las características físico-químicas fueron evaluadas por dos investigadores capacitados, comparando sus valores de potencial de hidrógeno (pH) y contenido de sólidos solubles totales (SST). Los datos fueron analizados y presentados mediante estadística descriptiva. Los promedios de pH más bajos observados, para cada tipo de jugo, fueron 2.85 ± 0.73, 3.11 ± 0.13 y 2.79 ± 0.04, siendo estos valores para el jugo de guayaba in natura, para la preparación sólida para el refresco de guayaba Mid® y el jugo de pulpa de guayaba Ideal®, respectivamente. Los promedios más altos de ºBrix encontrados, según cada tipo de jugo, fueron 7.00 ± 0.25, 2.65 ± 0.41 y 5.58 ± 0.14, siendo para jugo de piña in natura, para la preparación sólida para el refresco de piña Maratá® y para el jugo de pulpa de fruta de piña Canaã®, respectivamente. Todos los jugos de frutas evaluados mostraron un alto potencial erosivo, ya que revelaron un pH bajo, mientras que el jugo de piña in natura tenía el mayor contenido de SST.Avaliar in vitro as propriedades físico-químicas de sucos industrializados e à base de frutas e investigar seus potenciais erosivo e cariogênico. A amostra foi constituída por 12 sucos de diferentes sabores (abacaxi e goiaba) e formas de apresentação: in natura, preparados sólidos para refresco e produzidos a partir da polpa de fruta. O grupo controle foi constituído pela água destilada. Foi realizada a avaliação das características físico-químicas, por dois pesquisadores treinados, comparando seus valores de potencial hidrogeniônico (pH) e teor de Sólidos Solúveis Totais (SST). Os dados foram analisados e apresentados por meio de estatística descritiva. As menores médias de pH observadas, para cada tipo de suco, foram 2,85 ± 0,73, 3,11 ± 0,13 e 2,79 ± 0,04, sendo esses valores para o suco de goiaba in natura, para o preparado sólido para refresco de goiaba Mid® e para o suco de polpa de fruta de goiaba Ideal®, respectivamente. As maiores médias de ºBrix encontradas, de acordo com cada tipo de suco, foram 7,00 ± 0,25, 2,65 ± 0,41 e 5,58 ± 0,14, sendo para o suco de abacaxi in natura, para o preparado sólido para refresco de abacaxi Maratá® e para o suco de polpa de fruta de abacaxi Canaã®, respectivamente. Todos os sucos de frutas avaliados apresentaram elevado potencial erosivo, pois revelaram baixo pH, enquanto o suco de abacaxi in natura apresentou o maior teor de SST.Research, Society and Development2020-06-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/472710.33448/rsd-v9i7.4727Research, Society and Development; Vol. 9 No. 7; e692974727Research, Society and Development; Vol. 9 Núm. 7; e692974727Research, Society and Development; v. 9 n. 7; e6929747272525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/4727/4090Copyright (c) 2020 Alessandro Leite Cavalcanti, Isla Camilla Carvalho Laureano, Raíssa Cássia Gomes Aciole, Marina Eulália Silva de Azevedo Maiainfo:eu-repo/semantics/openAccessMaia, Marina Eulália Silva de AzevedoAciole, Raíssa Cássia GomesLaureano, Isla Camilla CarvalhoCavalcanti, Alessandro Leite2020-08-20T18:05:03Zoai:ojs.pkp.sfu.ca:article/4727Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:28:28.889964Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Evaluation of physical-chemical properties of industrialized and fruit-based juices Evaluación de las propiedades físico-químicas de los jugos industrializados y a base de frutas Avaliação das propriedades físico-químicas de sucos industrializados e à base de frutas |
title |
Evaluation of physical-chemical properties of industrialized and fruit-based juices |
spellingShingle |
Evaluation of physical-chemical properties of industrialized and fruit-based juices Maia, Marina Eulália Silva de Azevedo Erosão dentária Sucos Acidez. Erosión de los Dientes Zumos Acidez. Tooth Erosion Juices Acidity. |
title_short |
Evaluation of physical-chemical properties of industrialized and fruit-based juices |
title_full |
Evaluation of physical-chemical properties of industrialized and fruit-based juices |
title_fullStr |
Evaluation of physical-chemical properties of industrialized and fruit-based juices |
title_full_unstemmed |
Evaluation of physical-chemical properties of industrialized and fruit-based juices |
title_sort |
Evaluation of physical-chemical properties of industrialized and fruit-based juices |
author |
Maia, Marina Eulália Silva de Azevedo |
author_facet |
Maia, Marina Eulália Silva de Azevedo Aciole, Raíssa Cássia Gomes Laureano, Isla Camilla Carvalho Cavalcanti, Alessandro Leite |
author_role |
author |
author2 |
Aciole, Raíssa Cássia Gomes Laureano, Isla Camilla Carvalho Cavalcanti, Alessandro Leite |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Maia, Marina Eulália Silva de Azevedo Aciole, Raíssa Cássia Gomes Laureano, Isla Camilla Carvalho Cavalcanti, Alessandro Leite |
dc.subject.por.fl_str_mv |
Erosão dentária Sucos Acidez. Erosión de los Dientes Zumos Acidez. Tooth Erosion Juices Acidity. |
topic |
Erosão dentária Sucos Acidez. Erosión de los Dientes Zumos Acidez. Tooth Erosion Juices Acidity. |
description |
To evaluate in vitro the physicochemical properties of industrialized and fruit-based juices and investigate their erosive and cariogenic potentials. The sample consisted of 12 juices of different flavors (pineapple and guava) and forms of presentation: in natura, solid preparations for refreshment and produced from fruit pulp. The control group consisted of distilled water. The physicalchemical characteristics were evaluated by two trained researchers, comparing their values of hydrogen potential (pH) and total soluble solids (TSS) content. The data were analyzed and presented using descriptive statistics. The lowest pH averages observed, for each type of juice, were 2.85 ± 0.73, 3.11 ± 0.13 and 2.79 ± 0.04, these values being for in natura guava juice, for solid preparation for refreshment guava Mid® and for fruit pulp guava juice Ideal®, respectively. The highest averages of ºBrix found, according to each type of juice, were 7.00 ± 0.25, 2.65 ± 0.41 and 5.58 ± 0.14, being for in natura pineapple juice, for solid preparation for refreshment pineapple Maratá® and for fruit pulp pineapple juice Canaã®, respectively. All fruit juices evaluated showed high erosive potential, as they showed low pH, while in natura pineapple juice had the highest TSS content. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-06-04 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/4727 10.33448/rsd-v9i7.4727 |
url |
https://rsdjournal.org/index.php/rsd/article/view/4727 |
identifier_str_mv |
10.33448/rsd-v9i7.4727 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/4727/4090 |
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 |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 9 No. 7; e692974727 Research, Society and Development; Vol. 9 Núm. 7; e692974727 Research, Society and Development; v. 9 n. 7; e692974727 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
_version_ |
1797052778586046464 |