Evaluation of the adsorption behavior of freeze-dried passion fruit pulp with added carriers by traditional biospeckle laser techniques

2016 ◽  
Vol 35 (1) ◽  
pp. 55-65 ◽  
Author(s):  
Isis Celena Amaral ◽  
Jaime Vilela de Resende ◽  
Roberto Alves Braga Júnior ◽  
Renato Ribeiro de Lima
Keyword(s):  
Passion Fruit ◽  
Adsorption Behavior ◽  
Fruit Pulp ◽  
Freeze Dried ◽  
Laser Techniques

scholarly journals Water adsorption isotherms and isosteric sorption heat of spray-dried and freeze-dried dehydrated passion fruit pulp with additives and skimmed milk

2011 ◽  
Vol 35 (6) ◽  
pp. 1196-1203 ◽  
Author(s):  
Kelly Tafari Catelam ◽  
Carmen Sílvia Fávaro Trindade ◽  
Javier Telis Romero
Keyword(s):  
Moisture Content ◽  
Equilibrium Moisture Content ◽  
Gum Arabic ◽  
Passion Fruit ◽  
Drying Methods ◽  
Fruit Pulp ◽  
Heat Of Sorption ◽  
Freeze Dried ◽  
Equilibrium Data ◽  
Skimmed Milk

Moisture equilibrium data of passion fruit pulp powders with maltodextrin and gum arabic were obtained by two different drying methods (spray drying and freeze drying) and determined at 20, 30, 40 and 50º C. Skimmed milk was used to substitute part of these additives in the samples. One formulation using passion fruit pulp/maltodextrin/skimmed milk (PMS) was prepared, and another using passion fruit pulp/gum arabic/skimmed milk (PGS). The behavior of curves was type III, according to Brunauer's classification. GAB models were fitted to experimental equilibrium data. The parameters obtained from GAB models was affected by the presence of additives. The behavior of the sorption isotherms for different temperatures are similar, noting only a small effect of temperature. There were little differences between both drying methods and additives used in relation to equilibrium moisture content. The parameters obtained with the addition of the skimmed milk were considered satisfactory (Xm values ranged from 0,04084 to 0,06488 in dry basis), demonstrating that it is an effective and cheap alternative for regular additives. A progressive increase in the heat of sorption in relation to decreasing moisture content was observed and the heat of sorption values of different samples are all similar, comparing the relative equilibrium moisture content.

scholarly journals Aerobic exercise and not a diet supplemented with jussara açaí (Euterpe edulis Martius) alters hepatic oxidative and inflammatory biomarkers in ApoE-deficient mice

2014 ◽  
Vol 112 (3) ◽  
pp. 285-294 ◽  
Author(s):  
Cynthia Aparecida de Castro ◽  
Antonio José Natali ◽  
Luciana Marques Cardoso ◽  
Alessandra Barbosa Ferreira-Machado ◽  
Alexandre Azevedo Novello ◽  
...  
Keyword(s):  
Aerobic Exercise ◽  
Lipid Droplets ◽  
Aerobic Exercise Training ◽  
Fruit Pulp ◽  
Inflammatory Status ◽  
Euterpe Edulis ◽  
Chemotactic Protein ◽  
Freeze Dried ◽  
Euterpe Edulis Martius ◽  
Deficient Mice

The pulp of jussara açaí (Euterpe edulis Martius) fruit is rich in anthocyanins that exert antioxidant and anti-inflammatory effects similar to those exerted by aerobic exercise. In the present study, we investigated the effects of jussara açaí fruit pulp consumption, either alone or in combination with aerobic exercise, on the hepatic oxidative and inflammatory status of ApoE-deficient (ApoE− / −) mice. Male mice were divided into four groups (control (C), control plus açaí, exercise plus açaí (EXA) and exercise (EX)) and fed the AIN-93M diet or the AIN-93M diet formulated to contain 2 % freeze-dried açaí pulp. Mice in the EX and EXA groups were subjected to a progressive running programme (5 d/week, 60 min/d, 16 m/min) for 12 weeks. Mice that were made to exercise exhibited reduced (40·85 %; P< 0·05) hepatic superoxide dismutase activity when compared with the C mice, independent of the açaí diet. Mice in the EX group exhibited a lower (42 %; P< 0·05) mRNA expression of monocyte chemotactic protein-1 in the liver compared with the C mice. Mice in the EXA and EX groups had lower percentages of hepatic lipid droplets (70 % and 56 %, respectively; P< 0·05) when compared with the C mice. Mice in the EX group had smaller (58 %; P< 0·05) area of lesions in the aorta when compared with the C mice. Serum lipid profile was not affected (P>0·05). In conclusion, aerobic exercise training rather than açaí fruit pulp consumption or a combination of both enhances the hepatic oxidative and inflammatory status of ApoE− / − mice.

scholarly journals Adição de polpa de maracujá na elaboração de balas comestíveis

2017 ◽  
Vol 1 (37) ◽  
pp. 27 ◽  
Author(s):  
Luana Nóbrega Batista ◽  
Edivaldo Josué De Lima ◽  
Rayana Soares Ferreira ◽  
João Ferreira Neto ◽  
Dalany Menezes Oliveira ◽  
...  
Keyword(s):  
Passion Fruit ◽  
Added Value ◽  
Soluble Solids ◽  
Sodium Hypochlorite Solution ◽  
Fruit Pulp ◽  
Physical Chemical ◽  
Plastic Bags ◽  
Functional Value ◽  
Glucose Syrup ◽  
Fruit Processing

<em>Industries are technologically perfecting their products by adding new components, in order to meet the demands of consumers. The extraction of pulp from several tropical fruits for manufacture of bullets has been widely used, due to its nutritional and functional value. The aim this study was to develop an edible candy with the addition of passion fruit pulp adding nutritional value from natural ingredients. In order to carry out this study, fruits were purchased in the city of Sousa-PB, then sent to fruit processing sector located at IFPB Campus-Sousa, where the weighing process, sanitization in sodium hypochlorite solution was carried out 100ppm for 15 minutes, then the fruits were cut in half. The extraction was done manually, sieved for aryl separation. Soon after they were packed in plastic bags and sealed, a part sent to physicalchemical and microbiological analyzes and another frozen part to be used in elaboration of bullet. In process of bullet preparation (56.25%) of sucrose, (37.5%) glucose syrup and 6.25% of the passion fruit pulp were used. Microbiological and physical-chemical analyzes (moisture, ash, pH, acidity in citric acid, protein, soluble solids, flavonoids) were performed in the pulp and afterwards, hygroscopicity and color were only performed on bullet. According to results obtained, pulp and passion fruit bullet presented physical-chemical and microbiological results as established by legislation. The addition of concentrated passion fruit pulp extract may be an alternative, making a differentiated product with higher added value nutritionally, offering consumers health benefits without addition of dyes and artificial preservatives. </em>

Effect of freezing rate on quality parameters of freeze dried soursop fruit pulp

2012 ◽  
Vol 111 (2) ◽  
pp. 360-365 ◽  
Author(s):  
Adela María Ceballos ◽  
Gloria Inés Giraldo ◽  
Carlos Eduardo Orrego
Keyword(s):  
Quality Parameters ◽  
Freezing Rate ◽  
Fruit Pulp ◽  
Freeze Dried

Determination of phenolic compounds and antioxidant activity in passion fruit pulp (Passiflora spp.) using a modified QuEChERS method and UHPLC-MS/MS

LWT ◽  
2019 ◽  
Vol 100 ◽  
pp. 397-403 ◽  
Author(s):  
Eliza Mariane Rotta ◽  
Carina Alexandra Rodrigues ◽  
Isabel Cristina Sales Fontes Jardim ◽  
Liane Maldaner ◽  
Jesuí Vergilio Visentainer
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Passion Fruit ◽  
Fruit Pulp ◽  
Quechers Method ◽  
Modified Quechers

scholarly journals Effect of different concentrations of bush passion fruit pulp and temperature in the production of beer

2017 ◽  
Vol 16 (20) ◽  
pp. 1150-1158 ◽  
Author(s):  
Fiscina de Melo Verena ◽  
Suzart Araujo Geiza ◽  
Ailton Conceicao Bispo Jose ◽  
Luiz Del Bianchi Vanildo ◽  
Brandao Mafra de Carvalho Giovani
Keyword(s):  
Passion Fruit ◽  
Fruit Pulp

scholarly journals FORMULATION OF STIRRED PROBIOTIC FRUIT YOGURT TO BOOST IMMUNITY

2021 ◽  
Vol 9 (Spl-1- GCSGD_2020) ◽  
pp. S169-S175
Author(s):  
Poornima Jeyasekaran ◽  
◽  
M. Deepa ◽  
Keyword(s):  
Sensory Evaluation ◽  
Tamil Nadu ◽  
Ph Value ◽  
Age Groups ◽  
The Body ◽  
Passion Fruit ◽  
Fruit Pulp ◽  
Passiflora Edulis ◽  
Valuable Product ◽  
Hedonic Scale

The food we eat plays a key aspect in determining our overall health and immunity. Improving our immunity during the Covid-19 pandemic is challenging for all age groups. So this study focused on formulating a ready to drink called probiotic fruit yogurt from less utilized passion fruits (Passiflora edulis), as a good option to build resilience in the body against infections and also to help the planters of Thandikudi hills, Tamil Nadu to promote their harvest into a valuable product. Passion fruits were procured and handled in a very hygienic manner. The formulation of stirred fruit yogurts was carried out in three different ratios (10%, 15%, and 20% pulp). These samples were standardized by sensory evaluation (9 points hedonic scale) and physicochemical parameters (pH). Fruit yogurt made from 20% passion fruit pulp scored the highest value in the mean score (8.5±0.17) for sensory evaluation except for texture. The pH value of the passion fruit yogurt was 3.5 found and it was more acidic compared to the plain yogurt value of 3.7 because of the addition of fruit pulp which was balanced by the addition of sugar/stevia. The acceptability of the stirred probiotic fruit yogurt with 20% pulp was mainly because of the flavoring compounds of the yellow passion fruit (P. edulis Sims f. flavicarpa Deg).

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