scholarly journals Tropical fruit juice: effect of thermal treatment and storage time on sensory and functional properties

2019 ◽  
Vol 56 (12) ◽  
pp. 5184-5193 ◽  
Author(s):  
Nédio Jair Wurlitzer ◽  
Ana Paula Dionísio ◽  
Janice Ribeiro Lima ◽  
Deborah dos Santos Garruti ◽  
Idila Maria da Silva Araújo ◽  
...  
Keyword(s):  
Thermal Treatment ◽  
Functional Properties ◽  
Storage Time ◽  
Fruit Juice ◽  
Tropical Fruit ◽  
And Storage

scholarly journals Effect of Processing Methods and Storage Time on the Content of Bioactive Compounds in Blue Honeysuckle Berry Purees

Agronomy ◽  
2019 ◽  
Vol 9 (12) ◽  
pp. 860 ◽  
Author(s):  
Anna Grobelna ◽  
Stanisław Kalisz ◽  
Marek Kieliszek
Keyword(s):  
Ascorbic Acid ◽  
Thermal Treatment ◽  
Bioactive Compounds ◽  
Storage Time ◽  
Lower Content ◽  
Total Polyphenols ◽  
Lonicera Caerulea ◽  
Processing Methods ◽  
And Storage ◽  
Blue Honeysuckle

In this study, we aimed to investigate the effect of processing methods and storage time on selected parameters of quality in the purees of blue honeysuckle berries. We investigated the content of bioactive compounds such as anthocyanins, L-ascorbic acid, and total polyphenols (TPs). We tested four processing methods and two varieties of blue honeysuckle berry (Lonicera caerulea L.var. Sineglaska and Volshebnica). The purees were analyzed immediately after production, and after two and four months of storage at 20 °C without exposure to light. According to our results, thermal treatment of the fruits for 5 min resulted in obtaining purees with a higher content of anthocyanins and TPs, but lower content of L-ascorbic acid. However, sieving fruits that were not thermally treated resulted in a higher content of L-ascorbic acid. Furthermore, purees prepared from the fruits of the Volshebnica cultivar were richer in bioactive compounds than that of purees prepared from the Sineglaska cultivar. In addition, the content of anthocyanins, L-ascorbic acid, and TPs decreased with storage time.

scholarly journals Effect of steam cooking and storage time on the formation of resistant starch and functional properties of cassava starch

2017 ◽  
Vol 3 (1) ◽  
pp. 1296401 ◽  
Author(s):  
V.F. Abioye ◽  
I.A. Adeyemi ◽  
B.A. Akinwande ◽  
P. Kulakow ◽  
B. Maziya-Dixon ◽  
...  
Keyword(s):  
Functional Properties ◽  
Resistant Starch ◽  
Storage Time ◽  
Cassava Starch ◽  
Steam Cooking ◽  
And Storage

Functional properties of pomegranate fruit parts: influence of packaging systems and storage time

2017 ◽  
Vol 11 (4) ◽  
pp. 2233-2246 ◽  
Author(s):  
Rebogile R. Mphahlele ◽  
Olaniyi A. Fawole ◽  
Nokwanda P. Makunga ◽  
Umezuruike Linus Opara
Keyword(s):  
Functional Properties ◽  
Storage Time ◽  
Pomegranate Fruit ◽  
And Storage

Effect of added water, sodium erythorbate and storage time on the functional properties of prerigor beef preblends in a model system

Meat Science ◽  
1989 ◽  
Vol 25 (3) ◽  
pp. 187-197 ◽  
Author(s):  
A. Abu-Bakar ◽  
J.O. Reagan ◽  
J.A. Carpenter ◽  
M.F. Miller
Keyword(s):  
Functional Properties ◽  
Storage Time ◽  
Model System ◽  
Added Water ◽  
And Storage

scholarly journals Effect of relative humidity and storage time on the bioactive compounds and functional properties of grapefruit powder

2012 ◽  
Vol 112 (3) ◽  
pp. 191-199 ◽  
Author(s):  
G. Moraga ◽  
M. Igual ◽  
E. García-Martínez ◽  
L.H. Mosquera ◽  
N. Martínez-Navarrete
Keyword(s):  
Relative Humidity ◽  
Functional Properties ◽  
Bioactive Compounds ◽  
Storage Time ◽  
And Storage

scholarly journals Optimising Tropical Fruit Juice Quality Using Thermosonication-Assisted Extraction via Blocked Face-Centered Composite Design

Processes ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 3
Author(s):  
Norazlin Abdullah ◽  
Nyuk Ling Chin
Keyword(s):  
Ascorbic Acid ◽  
Fruit Juice ◽  
Ascorbic Acid Content ◽  
Soluble Solids ◽  
Quadratic Model ◽  
Juice Quality ◽  
Tropical Fruit ◽  
Total Soluble Solids ◽  
Juice Yield ◽  
Solids Content

Extraction of tropical fruit juice using simple, efficient, and environmentally friendly technologies is gaining importance to produce high quality juices. Juice from pink-fleshed guava, pink-fleshed pomelo, and soursop was extracted using direct and indirect thermosonication methods by varying intensity, time, and temperature, and compared to those extracted using water bath incubation. Improvised models of juice yield, ascorbic acid, and total soluble solids responses were generated by eliminating insignificant model terms of the factors in full quadratic model using backward eliminating procedure. Main effects, 3D, or 4D plots for each response were developed based on factors that influenced the response. Results showed that the best extraction method for guava and pomelo juices were within indirect thermosonication method of 1 kW, 55 °C and 30 min, and 2.5 kW, 54 °C and 23 min, respectively. Direct thermosonication method at 10% amplitude, 55 °C for 2 to 10 min was more suitable for soursop juice. Thermosonicated extraction of tropical fruit juice can improve its juice yield, ascorbic acid content, and total soluble solids content.

scholarly journals Effect of gelatine addition and storage time on the quality of semur seasoning pasta

2021 ◽  
Vol 782 (3) ◽  
pp. 032084
Author(s):  
R H Lubis ◽  
S Ginting ◽  
E Yusraini
Keyword(s):  
Storage Time ◽  
And Storage
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