scholarly journals Preservation and evaluation of spiced chayote juice using hurdle technology

2019 ◽  
Vol 22 ◽  
Author(s):  
Chesi Sangma ◽  
Vikas Kumar ◽  
Sheenam Suri ◽  
Yogesh Gat ◽  
Manisha Kaushal ◽  
...  
Keyword(s):  
Reducing Power ◽  
Storage Period ◽  
Titratable Acidity ◽  
Sugarcane Juice ◽  
Raw Material ◽  
Soluble Solids ◽  
Plate Count ◽  
Total Phenolic ◽  
Total Protein Content ◽  
Hurdle Technology

Abstract Chayote (Sechium edule) is a perennial climbing plant, belonging to the Cucurbitaceae family and is neglected or underutilized as a food or as a raw material in the food industry because of its bland taste. This bland taste can be overcome by blending with a suitable substrate such as sugarcane juice along with natural flavouring. However, this blending represents a preservation problem for the spiced juice, since both chayote juice and sugarcane juice are prone to microbial attack. Therefore, an attempt was made in the present study to preserve the spiced chayote juice by employing different hurdles i.e. pasteurization temperature (70 °C and 80 °C) and pasteurization time (10 and 20 min) followed by the addition of different concentrations of potassium metabisulphite (KMS) (200, 300 and 400 ppm). The samples so prepared were filled into glass bottles and stored under refrigeration for forty-five days. As the storage period proceeded there were significant decreases in pH, total protein content, total phenolic compounds, antioxidant activity, reducing power, metal chelation, tannin content, ascorbic acid content and overall acceptability, whereas there were significant increases in TSS (total soluble solids), titratable acidity, reducing sugars, total sugar, TPC (total plate count) and MIC (minimum inhibitory concentration). A cluster analysis of the data revealed that the pasteurization temperature exerted the most significant effect on the physicochemical and sensory characteristics of the spiced chayote juice as compared to the pasteurization time and KMS concentration, which failed to fall into the separate and respective clusters. In a nutshell, it was concluded that spiced chayote juice can be successfully preserved using hurdle technology (pasteurizing at 70 °C for 10 min followed by the addition of 400ppm KMS).

scholarly journals Stability of cupuaçu (Theobroma grandiflorum) nectar during storage

2014 ◽  
Vol 3 (2) ◽  
Author(s):  
Margarida Cortez Vieira ◽  
Cristina L.M. Silva
Keyword(s):  
Storage Period ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Plate Count ◽  
Life Study ◽  
Conversion Model ◽  
Theobroma Grandiflorum ◽  
First Order ◽  
Microbial Stability ◽  
Environmental Temperatures

A shelf-life study on cupuaçu nectar (Theobroma grandiflorum) was carried out in two parts. Part I studied the microbial stability of the regular nectar (batch R) and the same nectar fortified with synthetic ascorbic acid (AA) (batch F), pasteurized at 90 °C for 3 min and hot filled in glass bottles. Total Plate Count (TPC), yeast and molds as well as pH, total soluble solids (TTS), titratable acidity and hidroxymethylfurfural (HMF) were followed along 43 storage days at 4, 25 and 35 °C. At the end of the storage period neither TPC nor molds or yeast had recovered the initial loads observed before pasteurization, for both R and F batches. Right after pasteurization, acidity increased slightly, pH decreased from 3.52 to 3.3, and TSS increased from 18.7 to 19.0 °Brix, with all stabilizing afterwards.Part II evaluated ascorbic (AA) and dehydroascorbic (DHAA) acids’ stabilization in the two batches, R and F, and dissolved oxygen (DO) was monitored. Both batches were stored at the same temperatures as in Part I for two months. For batch R, the AA degradation results followed a reversible first order reaction (EaAA(R)=-34±6 kJ/mol, kAA(R)25°C=0.006±0.003 days-1, C0AA(R)=0.92±0.01 and C∞AA(R)= 0.43±0.19). For the (F) nectar, the experimental data fitted a first order model well (EaAA(F)=30±17 kJ/mol, kAA(F)25°C =0.0016±0.0004 days-1). DO was modeled as a fractional conversion model (EaDO= 67±17 kJ/mol, kDO25°C= 1.94±0.94 days-1, C0DO=0.97±0.03 and C∞DO= 0.55±0.01). For both nectars, storage at environmental temperatures was preferred (AA retention above 80%) to refrigeration, due to the slower rate of diffusion of DO at lower temperatures.

Use of Modified Atmosphere Packaging to Manage Quality of Green Garlic Leaves during Cold Storage Period

2020 ◽  
pp. 550
Author(s):  
Selen Akan ◽  
Özge Horzum
Keyword(s):  
Chlorophyll Content ◽  
Cold Storage ◽  
Pearson Correlation ◽  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Titratable Acidity ◽  
Quality Parameters ◽  
Soluble Solids ◽  
Total Phenolic

Green garlic leaves are consumed as fresh and cooked in Turkey and in some part of the world such as Asia, America and Africa. This crop could be considered as a promising export product in Turkey’s exportation volume. For this reason, we investigated how different package materials such as low-density polyethylene (LDPE) and closed polypropylene transparent boxes (CPTB) maintain some quality parameters of green garlic (Allim sativum L.) leaves. For that purpose, garlic leaves were stored at 10 °C and 80±5% relative humidity for 12 days after cutting, pre-cooling and packaging. Weight loss (WL),  soluble solids content (SSC), titratable acidity (TA), chlorophyll content as SPAD reading, visual quality (VQ), color, total phenolic content (TPC) and total antioxidant capacity (TAC) were measured at 3, 6, 9 and 12 days during storage period. Our results indicated that both packaging materials significantly maintained (P ≤ 0.05) WL, TA, chlorophyll content, VQ and TPC compared to controls (unpacked samples). Pearson Correlation tests showed that WL, color (L*, b*), TA and TAC could be used as marker to determine storage life of green garlic leaves. In addition, CPTB package is more effective in maintaining quality of green garlic leaves during cold storage.

scholarly journals Effects of Controlled Atmosphere on the Storage Quality and Aroma Compounds of Lemon Fruits Using the Designed Automatic Control Apparatus

2019 ◽  
Vol 2019 ◽  
pp. 1-17
Author(s):  
Yuan Ma ◽  
Shaohua Li ◽  
Xiaocui Yin ◽  
Yage Xing ◽  
Hongbin Lin ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Storage Time ◽  
Storage Period ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Controlled Atmosphere ◽  
Control Apparatus ◽  
Better Than

‘Eureka’ lemon fruits were stored under four controlled atmosphere- (CA-) combinations at 8°C for 20 days to investigate the effects on weight loss (WL), total soluble solids (TSS), titratable acidity (TA), vitamin C (VC), total phenolic content (TPC), sodium carbonate-soluble pectin (SSP), malondialdehyde (MDA), and volatile compounds. Results showed that the contents of TSS, TA, VC, and SSP in the stored fruits reduced during the storage period, while the WL and MDA increased. Fruit stored under CA2-combination (6 % O2+8 % CO2) showed the lower contents of WL and MDA and the higher content of TSS, TA, TPC, and VC than that of other treated fruits. The main volatile compounds present in the lemons were terpenoids, aldehydes, alcohols, and esters. In addition, both the terpenoid and aldehyde content are substantially higher in lemons exposed to CA2 conditions. In contrast, the alcohols and esters displayed elevated levels in the regular air (RA) stored fruit. In conclusion, CA with the suitable conditions proves to be better than RA as a storage regimen to keep the quality of lemons. These results indicated that the application of 6% O2+8% CO2 CA conditions could maintain the quality of ‘Eureka’ lemon fruit during the storage time of 20 days and should be the optimal storage environment for postharvest Eureka lemons.

Assessment of the characteristics of the fresh quince (Cydonia oblonga Miller) from different geographical origin and year of harvesting

2021 ◽  
pp. 528
Author(s):  
Esther Vidal Cascales ◽  
José María Ros García
Keyword(s):  
Antioxidant Activity ◽  
Geographical Origin ◽  
Titratable Acidity ◽  
Raw Material ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Cydonia Oblonga ◽  
Nutritional Characteristics ◽  
Different Origins

Quince fruits from different geographical origin and year of harvesting (2019 and 2020) were characterized from physicochemical and nutritional viewpoint. Quince fruits were collected at maturity (September) in Murcia (Spain). The pH, soluble solids, titratable acidity, colour, moisture, water activity, total phenolic compounds, antioxidant activity, vitamin C and flavonoids were measured for all samples. There were significant differences among quince fruits characteristics. The comparison of quinces from the different origins and the comparison of quinces from the same origin and harvested two different years indicate differences in both physicochemical and nutritional characteristics, being greater the variation in the nutritional characteristics. This is to be considered by the quince industry, since the reality is that quinces from different geographical origin are the raw material of the quince industry every season.

scholarly journals Effect of pasteurization temperature on stability of an acidified sugarcane juice beverage

2014 ◽  
Vol 38 (6) ◽  
pp. 554-561 ◽  
Author(s):  
Mariana Kunitake ◽  
Cynthia Ditchfield ◽  
Carine Silva ◽  
Rodrigo Petrus
Keyword(s):  
Storage Period ◽  
Titratable Acidity ◽  
Sugarcane Juice ◽  
Passion Fruit ◽  
Soluble Solids ◽  
Enzymatic Reactions ◽  
Fruit Pulp ◽  
Pet Bottles ◽  
C 30 ◽  
The Impact

The shelf life of fresh sugarcane juice is quite limited due to the high rates of microbiological and enzymatic reactions which take place after extraction. In order to evaluate the impact of pasteurization temperature on quality and stability of sugarcane juice with passion fruit pulp, nine batches of sugarcane juice with 4g/100g passion fruit pulp were processed at 85, 90 and 95 °C for 30 s, in triplicate. The pasteurized beverage was aseptically packaged in polyethylene terephthalate (PET) bottles and stored at 7 °C in the dark. The beverage was characterized by physicochemical tests. Activities of polyphenol oxidase (PPO) and peroxidase (POD) were determined before and after processing. Coliforms and Salmonella tests were carried out to assure the beverage´s microbiological safety. Color parameters were measured in the processed juice throughout the storage period. Fifty panelists evaluated the beverage's appearance, aroma, flavor, and overall impression using seven-point hedonic scale tests. Sensory stability was estimated by considering score averages above four and percentages of acceptance above 60%. The pH, soluble solids and titratable acidity of end product ranged from 3.96 to 4.19, 19.7 to 20.1 ºBrix, and 0.163 to 0.175 g/100g citric acid, respectively. The three processing binomials were effective for PPO inactivation; however, complete POD inactivation was reached at 95 °C/30 s only. The estimated sensory shelf-lives for sugarcane juice with passion fruit pulp processed at 85, 90 and 95 °C/30 s were 30, 40 and 50 days, respectively. Thus, the increase of pasteurization temperature had a positive effect on product's stability.

Manufacture of uvaia nectar and evaluation of physicochemical stability during storage

2021 ◽  
Vol 24 ◽  
Author(s):  
João Pedro Teixeira Justino ◽  
Paloma Carolina de Carvalho ◽  
Juliano Tronconi ◽  
Elisa Norberto Ferreira Santos ◽  
José Humberto de Oliveira Filho
Keyword(s):  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Storage Period ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Raw Material ◽  
Soluble Solids ◽  
Industrial Processing ◽  
Physicochemical Stability

ABSTRACT: Brazilian Cerrado fruits have a great diversity of bioactive compounds, with significant relevance for fresh consumption and industrial processing. The uvaia (Eugenia pyriformis Cambess) stands out among these fruits, seeing that this species contains high phenolic compounds and ascorbic acid levels. However, its technological and nutritional potential is still little explored industrially. This research aimed to develop three uvaia nectar formulations and to evaluate its stability during 90 days of storage. The formulations were made with 30%, 40%, and 50% of uvaia pulp, corresponding to F1, F2, and F3 formulations, respectively, which were characterized for pH, total titratable acidity, soluble solids, ascorbic acid, and total phenolics during 0, 30, 60, and 90 days of storage at room temperature. A significant pH reduction was observed after 30 days of storage for all nectars. The acidity and ascorbic acid levels increased in proportion to the addition in the pulp concentration of the formulations. The ascorbic acid content reduced over the storage period and remained higher for the formulations F2 and F3. The concentration of phenolic compounds was higher in the nectar containing relevant levels of uvaia pulp concentration, which increased throughout 30 days of storage, however, with a decrease after this period. The formulations containing 40% and 50% of uvaia pulp showed higher concentration and better stability of bioactive compounds. Uvaia can be considered an effective raw material for the development of a novel beverage with important nutritional and bioactive properties.

Development of Ketchup from Sudanese Red karkade (Hibiscus sabdariffa L.) byproduct

Food Biology ◽  
1970 ◽  
pp. 19-23
Author(s):  
Nawal Abdel-Gayoum Abdel-Rahman
Keyword(s):  
Sensory Quality ◽  
Chemical Properties ◽  
Storage Period ◽  
Gum Arabic ◽  
Raw Material ◽  
Soluble Solids ◽  
Hibiscus Sabdariffa ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Tomato Ketchup

The aim of this study is to use of karkede (Hibiscus sabdariffa L.) byproduct as raw material to make ketchup instead of tomato. Ketchup is making of various pulps, but the best type made from tomatoes. Roselle having adequate amounts of macro and micro elements, and it is rich in source of anthocyanine. The ketchup made from pulped of waste of soaked karkede, and homogenized with starch, salt, sugar, ginger (Zingiber officinale), kusbara (Coriandrum sativum) and gum Arabic. Then processed and filled in glass bottles and stored at two different temperatures, ambient and refrigeration. The total solids, total soluble solids, pH, ash, total titratable acidity and vitamin C of ketchup were determined. As well as, total sugars, reducing sugars, colour density, and sodium chloride percentage were evaluated. The sensory quality of developed product was determined immediately and after processing, which included colour, taste, odour, consistency and overall acceptability. The suitability during storage included microbial growth, physico-chemical properties and sensory quality. The karkede ketchup was found free of contaminants throughout storage period at both storage temperatures. Physico-chemical properties were found to be significantly differences at p?0.05 level during storage. There were no differences between karkade ketchup and market tomato ketchup concerning odour, taste, odour, consistency and overall acceptability. These results are encouraging for use of roselle cycle as a raw material to make acceptable karkade ketchup.

scholarly journals Physicochemical Characterization and Functional Potential of Phaseolus vulgaris L. and Phaseolus coccineus L. Landrace Green Beans

Agronomy ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 803
Author(s):  
Elia Nora Aquino-Bolaños ◽  
Alma Karina Garzón-García ◽  
Jimena Esther Alba-Jiménez ◽  
José Luis Chávez-Servia ◽  
Araceli Minerva Vera-Guzmán ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Physicochemical Characterization ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Green Beans ◽  
Total Sugars ◽  
Total Soluble Solids ◽  
Color Parameters

The green bean is an important crop worldwide, because it is rich in protein, dietary fiber, vitamins, and minerals, as well as bioactive compounds that provide it with important functional properties; however, the composition of many landraces is still unknown. The purpose of this project was to characterize Phaselus vulgaris and coccineus L. landrace green beans on pH, titratable acidity, total soluble solids, total sugars, color parameters, total phenols, monomeric anthocyanins, and in vitro antioxidant activity (DPPH and FRAP). Regarding the content of total sugars, differences were registered between both species, as opposed to results observed in total soluble solids. Color parameters showed higher reddish tones for P. vulgaris landraces, though P. coccineus had a higher total phenolic content, especially the reddish landraces, which correlated directly to a higher antioxidant activity by DPPH and FRAP. In the protein content, the species P. vulgaris registered the highest content. These results could contribute to a greater use and even promote the genetic improvement of the outstanding pods that serve as one of the main food products in rural regions for higher benefits.

scholarly journals Can Sustained Deficit Irrigation Save Water and Meet the Quality Characteristics of Mango?

Agriculture ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 448
Author(s):  
Leontina Lipan ◽  
Aarón A. Carbonell-Pedro ◽  
Belén Cárceles Rodríguez ◽  
Víctor Hugo Durán-Zuazo ◽  
Dionisio Franco Tarifa ◽  
...  
Keyword(s):  
Irrigation Water ◽  
Deficit Irrigation ◽  
Block Design ◽  
Water Productivity ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Drought Tolerant ◽  
Randomized Block Design ◽  
Peel Color

Mango is one of the most cultivated tropical fruits worldwide and one of few drought-tolerant plants. Thus, in this study the effect of a sustained deficit irrigation (SDI) strategy on mango yield and quality was assessed with the aim of reducing irrigation water in mango crop. A randomized block design with four treatments was developed: (i) full irrigation (FI), assuring the crop’s water needs, and three levels of SDI receiving 75%, 50%, and 33% of irrigation water (SDI75, SDI50, and SDI33). Yield, morphology, color, titratable acidity (TA), total soluble solids (TSS), organic acids (OA), sugars, minerals, fiber, antioxidant activity (AA), and total phenolic content (TPC) were analyzed. The yield was reduced in SDI conditions (8%, 11%, and 20% for SDI75, SDI50, and SDI33, respectively), but the irrigation water productivity was higher in all SDI regimes. SDI significantly reduced the mango size, with SDI33 generating the smallest mangoes. Peel color significantly changed after 13 days of ripening, with SDI75 being the least ripe. The TA, AA, and citric acid were higher in SDI75, while the TPC and fiber increased in all SDI levels. Consequently, SDI reduced the mango size but increased the functionality of samples, without a severe detrimental effect on the yield.

scholarly journals Cold storage of peaches cv. Aurora grown in the Zona da Mata Mineira, Minas Gerais State, Brazil

Revista CERES ◽  
2013 ◽  
Vol 60 (6) ◽  
pp. 833-841 ◽  
Author(s):  
Danielle Fabíola Pereira Silva ◽  
Mariana Rodrigues Ribeiro ◽  
José Osmar da Costa e Silva ◽  
Rosana Gonçalves Pires Matias ◽  
Claudio Horst Bruckner
Keyword(s):  
Ascorbic Acid ◽  
Mass Loss ◽  
Storage Period ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Minas Gerais ◽  
Fresh Mass ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Co2 Production

This study aimed to evaluate the postharvest behavior of peach cv. Aurora 1 harvested in the Zona da Mata region of Minas Gerais in two ripening stages and kept under different storage temperatures. Fruits on mid-ripe and fully ripe stages were stored at three temperatures: 5.6 ± 1.57 °C and 72.8 ± 3.8% RH; 10.4 ± 0.5 °C and 95.8 ± 5.5% RH; 21.04 ± 1.63 °C and 96.9 ± 2.6% RH up to 28 storage days (SD) . During storage, fruits stored at 21.04 ± 1.63 °C were evaluated every two days until 8 SD, and every four days for fruits stored at other temperatures. The harvest day was assigned as day zero. The variables evaluated were CO2 production, color of the pericarp and pulp, fresh mass loss, flesh firmness, total soluble solids, titratable acidity, contents of ascorbic acid and carotenoids. The fresh mass loss increased during storage, peaking at 5.6 °C. The reduction in ascorbic acid content was higher in fully ripe fruits at all temperatures. Mid-ripe fruits reached the end of the storage period with better quality. The temperature of 10.4 °C was the most efficient in keeping postharvest quality of peach cv. Aurora 1 harvested in the Zona da Mata region.

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