scholarly journals Physicochemical stability of natural or pre-sweetened frozen passion fruit juice

1999 ◽  
Vol 42 (4) ◽  
Author(s):  
Andrea Mara Righetto ◽  
Adelaide Beleia ◽  
Sandra Helena P. Ferreira
Keyword(s):  
Ascorbic Acid ◽  
Physicochemical Properties ◽  
Storage Time ◽  
Reducing Sugars ◽  
Fruit Juice ◽  
Passion Fruit ◽  
Soluble Solids ◽  
Carotene Content ◽  
Physicochemical Stability ◽  
Β Carotene

Passion fruit juice, pure and sucrose sweetened (1:1, w:v), was frozen and stored for 8 months in freezers. The effect of storage time and sucrose addition on physicochemical properties of the juices was evaluated, in the fresh juice, and then every two months in the stored samples. Concentration of soluble solids, organic acids, total and reducing sugars and ascorbic acid, as well as pH were not affected by storage time. Initially sucrose addition modified the juice color, but not during storage time, while the natural juice became more yellow during storage. β -carotene content decreased as a function of storage time, 51.3 % in the pure juice and 29.7 % in the sweetened juice.

scholarly journals Development and Quality Evaluation of Banana Mushroom Blended Jam

2017 ◽  
Vol 60 (1) ◽  
pp. 11-18
Author(s):  
Ishfaq Ahmed ◽  
Mati Ullah Khan ◽  
Ihsan Mabood Qazi ◽  
Shermat Ullah Ullah ◽  
Arsalan Khan ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Citric Acid ◽  
Storage Time ◽  
Quality Evaluation ◽  
Reducing Sugars ◽  
Storage Period ◽  
Quality Characteristics ◽  
Soluble Solids ◽  
Total Soluble Solids ◽  
Overall Acceptability

The effect of various blends of banana (B) and mushroom (M) as well as storage time on theoverall quality characteristics of jam at ambient temperature were studied for three months of storageperiod. All the treatments were analysed for physicochemical properties (total soluble solids (°Brix), pH,reducing sugars (%), non-reducing sugars (%), ascorbic acid (mg/100 g) and percent acidity) and sensoryproperties (taste, colour, texture and overall acceptability). Significant (P < 0.05) increase were examinedin total soluble solids (67.94-69.78 °brix), percent acidity (0.71-0.87%) and reducing sugars (18.17-29.33%)during the storage period. While, significant (P < 0.05) reduction in pH (3.45 to 3.26), non reducing sugars(44.90-30.83%), ascorbic acid (7.81 to 5.52 mg/100 g), colour (7.34 to 4.84), taste (7.27 to 4.51), texture(7.06 to 4.60) and overall acceptability (7.17 to 4.69) were observed. Physicochemical and sensory analysesshowed that jam prepared from BM6 (400 g banana + 600 g mushroom + 1kg sugar + 2 g citric acid) wasof good quality attributes among the treatments.

scholarly journals Chemical and physicochemical stability of beverage based integral cashew apple and honey

2020 ◽  
Vol 9 (12) ◽  
pp. e19591210872
Author(s):  
Giovana Matias do Prado ◽  
Geraldo Arraes Maia ◽  
Raimundo Wilane de Figueiredo ◽  
Jorgiane Silva Severino Lima ◽  
Claisa Andrea Freitas Rabelo ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Storage Time ◽  
Storage Stability ◽  
Soluble Solids ◽  
Physicochemical Stability ◽  
Cashew Apple

This work aimed to study beverages' storage stability based on cashew apple pulp and honey during 120 days. Three formulations were prepared: F1 (75% of cashew apple pulp and 25% of honey; F2 (60% of cashew apple pulp and 40% of honey) and F3 (50% of cashew apple pulp and 50% of honey). The formulation F1 showed the highest content of ascorbic acid after storage (95.74 mg.100mL). The pH did not show variation between the formulations studied. Soluble solids showed significant differences during storage and were consistent with the drink's honey content, ranging from 28.8 to 30.0 for F1, from 36.5 to 40.1 for F2, and 44.3 to 47.7 for F3. The content of carotenoids and phenolic compounds decreased during storage time. The preparation of beverages based on cashew apple and honey presented an alternative to adding value to the cashew apple pulp.

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 Physico-chemical properties, probiotic stability and sensory characteristics of Lactobacillus plantarum S20 – supplemented passion fruit (Passiflora edulis f. flavicarpa Deg.) juice powder

Food Research ◽  
2019 ◽  
Vol 4 (2) ◽  
pp. 320-326
Author(s):  
Reifrey, A. Lascano ◽  
M.G.L.D. Gan ◽  
A.S.L. Sulabo ◽  
D.M.O. Santiago ◽  
L.B. Ancheta ◽  
...  
Keyword(s):  
Moisture Content ◽  
Lactobacillus Plantarum ◽  
Spray Drying ◽  
Fruit Juice ◽  
Chemical Properties ◽  
Passion Fruit ◽  
Soluble Solids ◽  
Passiflora Edulis ◽  
Physico Chemical ◽  
Significant Difference

The study aimed to develop a non-dairy-based probiotic-supplemented product using an underutilized crop in the Philippines such as the yellow passion fruit (Passiflora edulis f. flavicarpa Deg.). The physico-chemical properties (moisture content, water activity, pH, and total soluble solids), probiotics stability at different storage temperatures (4°C, 25°C, and 37°C), and the sensory characteristics of Lactobacillus plantarum S20-supplemented passion fruit juice powder was evaluated. Passion fruit juice powder and L. plantarum S20 were first prepared using low-temperature spray drying utilizing maltodextrin as a carrier, with yield as 42.97% and 21.17%, respectively. Spray drying of probiotics culture also resulted in 42.68% log survivability. The formulated juice powder had a final moisture content of 1.729±0.38% and water activity of 0.398±0.0051, and with recommended dilution with water, had a final pH and total soluble solids of 3.40±0.10 and 12.00±0.00° Brix, respectively. Results also showed that storage of the formulated juice powder at 4°C yielded the highest probiotic stability, maintaining a viable log count of 4.27 per g, while storage at 37°C showed no microbial growth. Sensory evaluation of probioticsupplemented passion fruit juice against a non-probiotic-supplemented one revealed significant difference in terms of color, sweetness, and sourness, while no significant difference was observed in terms of aroma, mouthfeel, and general acceptability.

scholarly journals Evaluation of Cherry Tomato Genotypes for Qualitative Traits under Open Field and Protected Condition

2020 ◽  
pp. 9-16
Author(s):  
. Chandni ◽  
Deepti Singh ◽  
Shirin Akhtar ◽  
Shiv Shankar Mahesh
Keyword(s):  
Ascorbic Acid ◽  
Open Field ◽  
Ascorbic Acid Content ◽  
Quality Parameters ◽  
Soluble Solids ◽  
Vegetable Crops ◽  
Cherry Tomato ◽  
Total Soluble Solids ◽  
Maximum Value ◽  
Β Carotene

Vegetable, due to higher neutraceutical component, are termed as protective food against various major and minor diseases. Scientific agro-techniques under optimum growing condition like temperature, relative humidity and light intensity, positively influence the qualitative and quantitative attributes of most of the vegetable crops including cherry tomato. It is one of potential vegetable crop, which is extensively utilized for table purpose and for preparing recipies in five star restaurants. Cherry tomato fetches higher prices in market due to good taste and higher nutrients, thus making qualitative attributes as an important factor to give higher returns to the farmers. Thus, this experiment was conducted to estimate the qualitative attributes in eighteen genotypes of cherry tomato grown under both open field and polyhouse conditions. The result of the study revealed that under open field condition, BRCT-30 was the best genotype with maximum value for lycopene content (6.62 mg 100-1 g FW) and β-carotene (2.30 mg 100-1 g FW), second maximum value for total soluble solids (7.85°Brix), third maximum value for reducing sugar and fourth highest position for ascorbic acid content (43.65 mg/100 g FW). Under polyhouse condition, the best genotype for quality parameters was BRCT-36 with maximum total soluble solids (10.81°Brix), lycopene (7.48 mg 100-1 g FW) and β-carotene (2.49 mg 100-1g FW) along with average range of values for ascorbic acid (72.36 mg 100-1 g FW) and titrable acidity (0.55 mg 100-1 g FW).

scholarly journals Effect of ultrasonication on microbial quality, colour, and ascorbic acid content of passion-fruit juice during storage

2017 ◽  
Vol 46 (4) ◽  
pp. 470-480 ◽  
Author(s):  
V.M. Gómez-López ◽  
M.E. Buitrago ◽  
M.S. Tapia ◽  
A. Martínez-Yépez
Keyword(s):  
Ascorbic Acid ◽  
Acid Content ◽  
Fruit Juice ◽  
Ascorbic Acid Content ◽  
Passion Fruit ◽  
Microbial Quality

scholarly journals Supplemental Foliar Potassium Applications with or without a Surfactant can Enhance Netted Muskmelon Quality

HortScience ◽  
2006 ◽  
Vol 41 (3) ◽  
pp. 741-744 ◽  
Author(s):  
Gene E. Lester ◽  
John L. Jifon ◽  
D. J. Makus
Keyword(s):  
Ascorbic Acid ◽  
Fruit Quality ◽  
Soluble Solids ◽  
Ionic Surfactant ◽  
Tissue Pressure ◽  
Uptake Inhibition ◽  
Total Sugars ◽  
Fruit Tissue ◽  
Solids Concentration ◽  
Β Carotene

Netted muskmelon [Cucumis melo L. (Reticulatus Group)] fruit quality (ascorbic acid, β-carotene, total free sugars, and soluble solids concentration (SSC)) is directly related to plant potassium (K) concentration during fruit growth and maturation. During reproductive development, soil K fertilization alone is often inadequate due to poor root uptake and competitive uptake inhibition from calcium and magnesium. Foliar applications of glycine-complexed K during muskmelon fruit development has been shown to improve fruit quality, however, the influence of organic-complexed K vs. an inorganic salt form has not been determined. This glasshouse study investigated the effects of two K sources: a glycine-complexed K (potassium metalosate, KM) and potassium chloride (KCl) (both containing 800 mg K/L) with or without a non-ionic surfactant (Silwet L-77) on melon quality. Orange-flesh muskmelon `Cruiser' was grown in a glasshouse and fertilized throughout the study with soil-applied N–P–K fertilizer. Starting at 3 to 5 d after fruit set, and up to 3 to 5 d before fruit maturity at full slip, entire plants were sprayed weekly, including the fruit, with KM or KCl with or without a surfactant. Fruit from plants receiving supplemental foliar K had significantly higher K concentrations in the edible middle mesocarp fruit tissue compared to control untreated fruit. Fruit from treated plants were also firmer, both externally and internally, than those from non-treated control plants. Increased fruit tissue firmness was accompanied by higher tissue pressure potentials of K treated plants vs. control. In general, K treated fruit had significantly higher SSC, total sugars, total ascorbic acid, and β-carotene than control fruit. Fall-grown fruit generally had higher SSC, total sugars, total ascorbic acid and β-carotene concentrations than spring-grown fruit regardless of K treatment. The effects of surfactant were not consistent but in general, addition of a surfactant tended to affect higher SSC and β-carotene concentrations.

scholarly journals ESTUDO DA VIDA-DE-PRATELEIRA DE BEBIDA ELABORADA PELA MISTURA DE GARAPA PARCIALMENTE CLARIFICADA-ESTABILIZADA E SUCO NATURAL DE MARACUJÁ

2004 ◽  
Vol 22 (2) ◽  
Author(s):  
PATRICIA PRATI ◽  
ROBERTO HERMÍNIO MORETTI ◽  
HELENA MARIA ANDRÉ BOLINI CARDELLO ◽  
ANA LOURDES NEVES GÂNDARA
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Sugar Cane ◽  
Acid Content ◽  
Fruit Juice ◽  
Ascorbic Acid Content ◽  
Passion Fruit ◽  
Pet Bottles ◽  
Cane Juice ◽  
Sugar Cane Juice

O objetivo desta pesquisa foi estudar a vida-de-prateleira de produto elaborado com garapa, parcialmente clarificadaestabilizada, e suco de maracujá (5%). A mistura foi adicionada de antioxidante, conservante e espessante em concentrações pré-estabelecidas. Após pasteurização, o produto foi resfriado, embalado em garrafas de polietileno tereftalato (PET) e armazenado sob refrigeração pelo período de um mês. Foram realizadas determinações microbiológicas (Contagem Padrão, Contagem de Bolores e Leveduras, Coliformes Totais e Fecais), físico-químicas (pH, ºBrix, acidez, relação Brix/Acidez, teor de ácido ascórbico, turbidez), e sensoriais. Os resultados da análise sensorial, considerados os mais relevantes para a pesquisa, indicaram que o produto (mistura de garapa parcialmente clarificadaestabilizada com suco de maracujá) pode ser elaborado e comercializado por até quinze dias sob refrigeração, pois as condições do processo permitiram a manutenção da qualidade microbiológica e sensorial. O teor de ácido ascórbico manteve-se em bom nível até o final da estocagem, com perda de apenas 20% em relação ao teor adicionado. SHELF-LIFE STUDY OF A BEVERAGE ELABORATE BY BLEND OF PARTIALLY CLARIFIED-STABILIZED SUGAR-CANE JUICE AND NATURAL PASSION FRUIT JUICE Abstract The objective of this research was to study the shelf-life of a product elaborated with sugar cane juice, partially clarified-stabilized, and passion-fruit juice (5%). The blend was added of antioxidant, preservative and thickener in pre-established concentration. After pasteurization the product was refrigerated in polyethylene teraftalate (PET) bottles and stored for 1 month period under refrigeration. Microbiological determinations (Standard Count, Mould and Yeasts Count, Total and Faecal Coliforms), physico-chemical (ºBrix, pH, acidity, relation Brix/acidity, ascorbic acid content, turbidity) and sensorial were accomplished. The results of sensorial analysis, considered the more relevant for the research, indicated that the product (blend of sugar-cane juice partially clarified/stabilized with passion fruit juice) may be elaborated and commercialized until 15 days under refrigeration, because the conditions of the process allowed the maintenance of microbiological and sensorial quality. Ascorbic acid content maintained a good level until the end of storage, with lost of only 20% in relation to the concentration added.

scholarly journals ANTIOXIDANT ACTIVITY DURING STORAGE OF APPLES SUBJECTED TO IRRADIATION

2015 ◽  
Vol 39 (3) ◽  
pp. 269-275 ◽  
Author(s):  
Camila Argenta Fante ◽  
Heloísa Helena de Siqueira Elias ◽  
Paôla de Castro Henrique ◽  
Ana Carolina Vilas Boas ◽  
Luiz Carlos de Oliveira Lima
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Soluble Solids ◽  
Antioxidant Compounds ◽  
Post Harvest ◽  
Apple Cultivars ◽  
Solids Content ◽  
Physical And Chemical ◽  
Β Carotene ◽  
Low Irradiation

Nowadays, the number of studies about fruit conservation as well as the benefits of consumption of foods rich in antioxidant compounds was increased. This study aimed to quantify antioxidant compounds and their activity and to evaluate the physical and chemical changes during the post-harvest storage of Eva's apple cultivars that were subjected to gamma irradiation at doses of 0; 0.5; 1.0 and 1.5 kGy. The antioxidant activity was measured by the 2.2-diphenyl-1-picrylhydrazyl (DPPH) and the β-carotene/linolenic acid methods. Levels of total phenolics, ascorbic acid, color, and soluble solids were evaluated. The results showed that, regardless of the irradiation dose, there was an increase in % SRL during post-harvest storage of Eva's apples. Low irradiation doses were able to preserve the phenolic compounds, maintain the ascorbic acid levels and avoid an increase in the soluble solids content.

scholarly journals Influence of Carrot Pulp Fortified with Different Concentrations of Apple Pulp on Blended Jam

2017 ◽  
Vol 60 (2) ◽  
pp. 92-101
Author(s):  
Ishfaq Ahmed ◽  
Shermat Ullah ◽  
Arsalan Khan ◽  
Muhammad Ayub ◽  
Baber Shamrez ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Physicochemical Properties ◽  
Ambient Temperature ◽  
Reducing Sugars ◽  
Storage Period ◽  
Sensory Attributes ◽  
The Other ◽  
Overall Acceptability ◽  
And Storage ◽  
Statistical Results

The aim of this study was to evaluate various combination and effect of storage period on thequality of carrot apple blended jam at ambient temperature (18-25 °C). The treatments were CA0, CA1,CA2, CA3, CA4 and CA5. All the treatments were examined for physicochemical properties i.e., total solublesolids (TSS), pH, reducing sugars (%), percent acidity, non-reducing sugars (%), ascorbic acid (mg/100 g),as well as for sensory properties at fifteen days interval for a total storage period of 90 days. Significantincrease (P<0.05) were examined in TSS (67.45-70.40 °brix), acidity (0.64-0.80) and reducing sugars(16.64-27.78). While, significant decrease (P<0.05) were examined in pH (3.63-3.44), non reducing sugars(45.04-27.69), ascorbic acid (7.81-5.52 mg/100 g), colour (7.33-4.35), taste (7.40-4.12), texture (7.22-4.06) and overall acceptability (7.36-4.14). Statistical results concluded that treatment and storage has asignificant effect on the quality and stability of carrot pulp and apple pulp blend jam. Results revealed thatgood quality jam could be prepared with equal amount of carrot and apple pulp, which showed withminimum damage to physiochemical and sensory attributes among the other treatment even after 90 daysof storage.

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