Evaluation of physical-chemical properties of industrialized and fruit-based juices

Detalhes bibliográficos
Autor(a) principal: Maia, Marina Eulália Silva de Azevedo
Data de Publicação: 2020
Outros Autores: Aciole, Raíssa Cássia Gomes, Laureano, Isla Camilla Carvalho, Cavalcanti, Alessandro Leite
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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spelling 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
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