scholarly journals Evolution of Physicochemical Parameters during the Thermal-Based Production of Água-mel, a Traditional Portuguese Honey-Related Food Product

Molecules ◽  
2021 ◽  
Vol 27 (1) ◽  
pp. 57
Author(s):  
Teresa Cavaco ◽  
Ana Cristina Figueira ◽  
Raúl González-Domínguez ◽  
Ana Sayago ◽  
Ángeles Fernández-Recamales
Keyword(s):  
Refractive Index ◽  
Reducing Sugars ◽  
Food Product ◽  
Soluble Solids ◽  
Order Kinetic ◽  
Physicochemical Changes ◽  
First Order Kinetics ◽  
Order Kinetic Model ◽  
Hue Angle ◽  
Total Reducing Sugars

The purpose of this work was to investigate the physicochemical changes occurring during the thermal-based production of água-mel, a traditional Portuguese honey-related food product. The refractive index, color parameters (hue angle, H°; chroma, C*), and the content of total reducing sugars, glucose, fructose, total brown pigments, and 5-hydroxymethylfurfural were monitored along the entire production process, and their evolution was kinetically modelled. Thermal processing caused a gradual decrease in sugars, which was accompanied by the formation of brown pigments and 5-hydroxymethylfurfural, increased concentration of soluble solids as evaluated through refractive index measurements, as well as the appearance of darker colors. In particular, a zero-order kinetic model could explain the changes in H° and reducing sugars, while the evolution of refractive index, brown pigments, 5-hydroxymethylfurfural, C*, fructose, and glucose were best fitted using a first-order kinetics model.

scholarly journals Plants population and harvesting times influence in saccharine sorghum BRS 506 production

2018 ◽  
Vol 9 (4) ◽  
Author(s):  
Ivan Vilela Andrade Fiorini ◽  
Renzo Garcia Von Pinho ◽  
Hélcio Duarte Pereira ◽  
João Paulo Martins Moraes ◽  
Jhonathan Pedroso Rigal dos Santos ◽  
...  
Keyword(s):  
Sweet Sorghum ◽  
Dry Matter ◽  
Linear Growth ◽  
Reducing Sugars ◽  
Soluble Solids ◽  
Matter Production ◽  
Fodder Production ◽  
Green Matter ◽  
Total Reducing Sugars ◽  
Dry Matter Weight

Saccharine sorghum is an excellent option for ethanol production under industrial and agronomic perspectives, due to high green matter production and succulent stalks with fermentable sugars. The aim of this work was to evaluate the harvesting season and plants population effect over theethanol and fodder production from sweet sorghum culture BRS 506. The experiment was installed in November 2012, at (CDTCA/UFLA), located in Lavras (MG). The experimental design was in randomized blocks, with 3 repetitions, factorial scheme 4 x 4 (4 populations: 70, 100, 130 and 160thousand plants ha-1 ; 4 harvesting seasons: flowering (0 days after flowering (DAF), 10 DAF, 20 DAF and physiological maturity at 40 DAF). The variables evaluated at harvesting: green matter weight (GM), dry matter weight (DM), juice volume (JV), total soluble solids (ºbrix), total reducing sugars (TRS) and brix tonnes per hectare (TBH). The populations increase provided the highest JV and it has not affected other variables. The characteristics were influenced by the harvesting seasons. The harvesting season at 40 DAF provided the highest ºbrix. The ºbrix and the TRS showed linear growth with an increase after flowering for plants harvesting. The highest productivities (GM, DM, JV and TBH) were obtained close to 17, 22, 17 and 14 DAF, respectively, favoring higher fodder and ethanolproduction in these stages.

TECHNOLOGICAL PROFILE OF SWEET SORGHUM JUICE cv. CMSXS-646 SUBMITTED TO CHEMICAL RIPENERS APPLICATION AND SAMPLING PERIODS

2018 ◽  
Vol 17 (3) ◽  
pp. 420 ◽  
Author(s):  
BRUNO RAFAEL ALMEIDA MOREIRA ◽  
RONALDO SILVA VIANA ◽  
GUSTAVO PAVAN MATEUS ◽  
MATHEUS LUIS OLIVEIRA CUNHA
Keyword(s):  
Plant Growth ◽  
Plant Growth Regulators ◽  
Growth Regulators ◽  
Sweet Sorghum ◽  
Reducing Sugars ◽  
Statistical Tests ◽  
Hydraulic Press ◽  
Soluble Solids ◽  
Control Treatment ◽  
Total Reducing Sugars

ABSTRACT - There is a little information about sweet sorghum crop behavior under chemical ripeners spraying management. Therefore, the aim of this study was to assess the technological profile of sweet sorghum (cv. CMSXS-646) juice under spraying of plant growth regulators and sampling periods. A randomized complete block experimental factorial design was used, with an additional control treatment (arrangement 2x2+1), corresponding to two chemical ripeners with three-doses for each product, glyphosate (0.2, 0.4, and 0.8 l c.p. ha-1) and methyl-sulfumeturon (10, 20, and 30 g c.p. ha-1), two sampling periods (15 and 30-days after spraying - DAS) and one control treatment (water spraying). After crop harvest, stalks were milled using a hydraulic press and the derived juice was assessed for total soluble solids (°Brix), apparent sucrose (POL), purity (PRT), reducing sugars (RS), total reducing sugars (TRS), fibers (FIB) and recoverable theoretical sugars (RTS). The dataset was subjected to the Shapiro-Wilk, Fisher, Tukey, Pearson and multiple linear regression statistical tests (p<0.05). There was an interaction between causes of variation for almost all assessed characteristics except to RTS, only affected by the sampling period. As conclusion, it is possible to grow sweet sorghum (cv. CMSXS-646) till thirty-days after spraying of chemical ripeners, treated by glyphosate 0.4 l c.p. ha-1 or sulfumeturon-methyl 10 g c.p. ha-1, because these doses caused feedstock with high °Brix, POL, total reducing sugars, purity levels.Keywords: Sorghum spp., phytorregulators, plant growth regulators, glyphosate, sulfumeturon-methyl. PERFIL TECNOLÓGICO DE CALDO DE SORGO SACARINO (cv. CMSXS-646) SUBMETIDO À APLICAÇÃO DE MATURADORES QUÍMICOS E ÉPOCAS DE AMOSTRAGEMRESUMO – Há poucas informações sobre o comportamento da cultura do sorgo sacarino sob manejo de aplicação de maturadores químicos. Portanto, o objetivo desta pesquisa foi avaliar o perfil tecnológico de caldo de sorgo sacarino cv. CMSXS-646 submetido à aplicação de maturadores químicos e períodos de amostragem. Aplicou-se o delineamento de blocos inteiramente casualizados, em esquema de fatorial (2x2+1), correspondente a dois maturadores químicos com três dosagens - glifosato (0,2; 0,4 e 0,8 l p.c. ha-1) e sulfumeturon-metil (10, 20 e 30 g p.c. ha-1); dois períodos de amostragem (15 e 30 dias após aplicação - DAA); e um tratamento controle (aplicação de água). Após a colheita, destinaram-se colmos à moagem, realizada em prensa hidráulica, para extração de caldo; avaliaram-se sólidos solúveis totais (°Brix), sacarose aparente (POL), pureza (PRT), açúcares redutores (AR), açúcares redutores totais (ART), fibras (FIB) e açúcares teóricos recuperáveis (ATR). Ao conjunto de dados, aplicaram-se testes estatísticos, Shapiro- Wilk, Fisher, Tukey, Pearson e regressão múltipla, ao nível de 5% de probabilidade. Houve interação entre as causas de variação para quase todas as características, exceto ATR, influenciado, somente, pelo período de amostragem. Concluiu-se que a aplicação dos maturadores químicos glifosato 0,4 l c.p. ha-1 e sulfumeturon-metil 10 g p.c. ha-1 apresentou um incremento na qualidade da matéria-prima com alto teor de °Brix, POL, açúcares redutores totais e níveis de pureza trinta dias após a pulverização dos maturadores.Palavras-chave: Sorghum spp., fitorreguladores, reguladores de crescimento vegetal,

scholarly journals POST-HARVEST QUALITY OF PEQUI (Caryocar brasiliense CAMB.) COLLECTED FROM THE PLANT OR AFTER NATURALLY FALLING OFF AND SUBJECTED TO SLOW AND QUICK FREEZING

2017 ◽  
Vol 39 (1) ◽  
Author(s):  
MARIA NEUDES SOUSA OLIVEIRA ◽  
PAULO SÉRGIO MASCIMENTO LOPES ◽  
MARIA OLÍVIA MERCADANTE-SIMÕES ◽  
EDUARDO GUSMÃO PEREIRA ◽  
LEONARDO MONTEIRO RIBEIRO
Keyword(s):  
Reducing Sugars ◽  
Soluble Sugars ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Ripening Stages ◽  
Quick Freezing ◽  
Total Reducing Sugars ◽  
Caryocar Brasiliense ◽  
Freezing Liquid

ABSTRACT Soluble solids (SS), titratable acidity (TA), SS/TA ratio, pH, moisture, soluble sugars (SSU), total reducing sugars (RSU), and non-reducing sugars (NRS) were assessed in the pulp of pequi fruits collected at three ripening stages: from the plant, from the ground after naturally falling off, and collected from the ground three days after naturally falling off. The evaluation was performed after six months of freezer storage both for fruits subjected to quick freezing (liquid nitrogen followed by freezer) and slow freezing (straight into the freezer). The variables assessed were not influenced by the freezing method. The SS, TA, and RSU contents increased with the ripening stage, suggesting that the fruits collected from the plant are still immature and have lower quality than those collected after naturally falling off. Although considered mature when they fall off, fruits consumed three days after naturally falling off have better quality.

scholarly journals Saccharin sorghum submitted to application of phosphorus and ethephon

2020 ◽  
Vol 9 (7) ◽  
pp. e689974677
Author(s):  
Maria Gabriela de Oliveira Andrade ◽  
Ronaldo da Silva Viana ◽  
Vanessa Dias Rezende Trindade ◽  
Marco Eustáquio de Sá ◽  
Sebastião Ferreira de Lima ◽  
...  
Keyword(s):  
Reducing Sugars ◽  
Block Design ◽  
Stem Diameter ◽  
Soluble Solids ◽  
Energy Crop ◽  
Total Reducing Sugars ◽  
Technological Quality ◽  
Solids Content ◽  
Double Factorial

Saccharin sorghum (Sorghum bicolor L. Moench) is a promising energy crop due to the storage of fermentable sugars in the stems, which are easily converted into ethanol. The objective of this study was to evaluate the influence of the application of phosphorus and Ethephon on the development, productivity of sorghum and technological quality of saccharin sorghum. The experiment was conducted at Teaching and Research Farm, located in Selviria-MS. The experimental design was a randomized complete block design with a 5x4 double factorial design, with five doses of phosphorus (0, 40, 80, 120, 160 kg ha-1 P2O5) and four doses of Ethephon (0, 330, 660, 1,320 mL ha-1) with four replicates. The variables analyzed were: plant height, stem diameter, leaf number, stand at 15 and 60 days after Ethephon application (D.A.A), fresh and dry biomass volume and yield. In addition, the following technological variables were evaluated: soluble solids content (BRIX%); sucrose content (POL%); reducing sugars (RS%); total reducing sugars (TRS%); fiber (%); purity (%) and humidity. The doses of P2O5 did not influence the productivity, but increased the stem diameter. Ethephon doses did not influence the yield of sorghum, but improved the technological quality of the extracted juice.

scholarly journals AVALIAÇÃO DE MÉTODOS DE EXTRAÇÃO DE SUCO DE JABUTICABA INTEGRAL EM FUNÇÃO DOS TEORES DE COMPOSTOS FENÓLICOS

2020 ◽  
Vol 35 (3) ◽  
pp. 457-467
Author(s):  
Francine Fricher Boesso ◽  
Elisangela Marques Jeronimo ◽  
Karina Aparecida Furlaneto ◽  
Rogério Lopes Vieites
Keyword(s):  
Phenolic Compounds ◽  
Reducing Sugars ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Instrumental Color ◽  
Biochemical Variables ◽  
Physicochemical Variables ◽  
Total Reducing Sugars

AVALIAÇÃO DE MÉTODOS DE EXTRAÇÃO DE SUCO DE JABUTICABA INTEGRAL EM FUNÇÃO DOS TEORES DE COMPOSTOS FENÓLICOS   FRANCINE FRICHER BOESSO1; ELISANGELA MARQUES JERONIMO2; KARINA APARECIDA FURLANETO3; ROGÉRIO LOPES VIEITES4   1 Departamento de Horticultura, Faculdade de Ciências Agronômicas, Unesp de Botucatu, Avenida Universitária, n° 3780, Altos do Paraíso, Botucatu-SP, Brasil, 18610-034, [email protected]. 2APTA, Polo Regional Centro Oeste, Avenida Rodrigues Alves, 40-40, Bauru-SP, 17030-000, [email protected]. 3 Departamento de Horticultura, Faculdade de Ciências Agronômicas, Unesp de Botucatu, Avenida Universitária, n° 3780, Altos do Paraíso, Botucatu-SP, Brasil, 18610-034, [email protected]. 4 Departamento de Horticultura, Faculdade de Ciências Agronômicas, Unesp de Botucatu, Avenida Universitária, n° 3780, Altos do Paraíso, Botucatu-SP, Brasil, 18610-034, [email protected].   RESUMO: A jabuticaba é um fruto tropical muito apreciado sensorialmente e com significativo valor nutricional. Os elevados teores de compostos fenólicos, presentes principalmente na casca, apresentam benefícios à saúde, despertando o interesse do consumidor pelo consumo da fruta, bem como de seus derivados. Diante disso, objetivou-se estudar métodos de extração do suco de jabuticaba integral, para utilizá-lo posteriormente como matéria-prima no desenvolvimento de formulações de geleia, priorizando a valorização em relação aos teores de compostos fenólicos. O delineamento experimental aplicado foi o inteiramente casualizado (DIC), esquema fatorial 2 x 5, com cinco repetições. Foram avaliadas duas formas de utilização das frutas (jabuticaba inteira x jabuticaba esmagada) e cinco tempos de fervura das mesmas (5, 10, 15, 20 e 25 minutos de fervura). As amostras de suco de jabuticaba integral obtidos foram analisadas em relação às variáveis físico-químicas (rendimento, sólidos solúveis, acidez titulável, pH, açúcares redutores e açúcares redutores totais e cor instrumental) e bioquímicas (compostos fenólicos totais). Os resultados foram avaliados por análise de variância, cujas médias foram comparadas pelo teste de Tukey à 5% e regressão polinomial. Verificou-se que o melhor método de extração do suco de jabuticaba foi o tratamento que utilizou jabuticabas inteiras e quinze minutos de fervura.   Palavras-chaves: Myrciaria jaboticaba (Vell) Berg; compostos bioativos; rendimento.   EVALUATION OF JABUTICABA INTEGRAL JUICE EXTRACTION METHODS ACCORDING TO PHENOLIC COMPOUND CONTENTS   ABSTRACT: Jabuticaba is a tropical fruit very appreciated sensorially and with high nutritional value. The great amount of phenolic compounds, present mainly in the bark, have a beneficial effect on health, thus arousing the consumer's interest in fruit consumption, as well as its derivatives. Therefore, the objective was to study methods of extraction of whole jabuticaba juice, to use it later as raw material in the development of jelly formulations, prioritizing the valuation in relation to phenolic compounds contents. The experimental design applied was completely randomized (IHD), in a 2 x 5 factorial scheme, with five replications. Two forms of use of fruits (whole jabuticaba x crushed jabuticaba) and five boiling times (5, 10, 15, 20 and 25 minutes of boiling) were evaluated. The samples of whole jabuticaba juice obtained were analyzed in relation to physicochemical variables (yield, soluble solids, titratable acidity, pH, reducing sugars and total reducing sugars and instrumental color) and biochemical variables (total phenolic compounds). The samples of whole jabuticaba juice obtained were analyzed in relation to physicochemical variables (yield, soluble solids, titratable acidity, pH, reducing sugars and total reducing sugars and instrumental color) and biochemical variables (total phenolic compounds). The results were evaluated by analysis of variance, whose means were compared by tukey test at 5% and polynomial regression. It was found that the best method of extraction of jabuticaba juice was the treatment that used whole jabuticabas and fifteen minutes of boiling.   Keywords: Myrciaria jaboticaba (Vell) Berg; bioactive compounds; yield.

scholarly journals Quality and Chemical Changes Associated with Flavor of ‘Camarosa’ Strawberries in Response to a CO2-enriched Atmosphere

HortScience ◽  
2007 ◽  
Vol 42 (2) ◽  
pp. 299-303 ◽  
Author(s):  
Clara Pelayo-Zaldívar ◽  
Jameleddine Ben Abda ◽  
Susan E. Ebeler ◽  
Adel A. Kader
Keyword(s):  
Reducing Sugars ◽  
Methyl Esters ◽  
Titratable Acidity ◽  
Ethyl Esters ◽  
Soluble Solids ◽  
Chemical Changes ◽  
Aroma Profile ◽  
Hue Angle ◽  
Strawberry Flavor ◽  
Major Reduction

Quality and chemical changes associated with flavor were evaluated in ‘Camarosa’ strawberries (Fragaria ×ananassa) that had been kept at 5 °C in air or in air + 20 kPa CO2 for 3 and 6 days to elucidate possible factors contributing to the loss of flavor during storage. The elevated CO2 treatment did not affect flesh firmness, total soluble solids, pH, or titratable acidity. In contrast, decreases in color (as indicated by a higher hue angle value) and in concentrations of sucrose, reducing sugars, and citric acid were detected in fruits exposed to elevated CO2. Fermentative metabolites were present in strawberries stored in air and in higher concentration in those kept in air + 20 kPa CO2. Also, strawberries kept in air + 20 kPa CO2 had higher levels of ethyl esters and a major reduction in the level of methyl esters. Thus, clear differences in the aroma profile of strawberries at harvest and after 3 and 6 days of storage at 5 °C in air or air + 20 kPa CO2 were observed. This change in the volatile aroma profile is probably the primary factor contributing to the loss of strawberry flavor during storage.

Rehydration Capacity and Kinetics of Solar-Dried Carrot (Daucus carota) Slices as Affected by Blanching and Osmotic Pretreatments

2016 ◽  
Vol 12 (2) ◽  
pp. 203-210
Author(s):  
F. Teferra Tadesse ◽  
Solomon Abera ◽  
W. K. Solomon
Keyword(s):  
Kinetic Model ◽  
Hot Water ◽  
Soluble Solids ◽  
Order Kinetic ◽  
Salt Solutions ◽  
First Order ◽  
Treatment Conditions ◽  
Order Kinetic Model ◽  
Soluble Solid ◽  
Kinetics Of

Abstract This study investigated effects of pretreatments on rehydration characteristics of solar-dried carrot slices. Blanching at 55, 65 and 75°C for 45 minutes and osmotic dewatering in 5%, 10% and 15% salt solutions for 5 h were used as pretreatments. Rehydration capacity of the dried carrots was determined by soaking 20 g sample in hot water at 95°C for 10 min and rehydration kinetics was carried out by soaking 5 g samples at 75, 85 and 95°C. All the treatment conditions separately and in combination influenced the rehydration characteristics of the carrot slices. High values of rehydration capacity and low lixiviated soluble solids, which indicates better quality, were obtained for samples treated at the lower blanching temperature. Similarly the lower salt concentration resulted in higher rehydration capacity and lower lixiviated soluble solids. The interaction of the lower level of both pretreatments produced higher rehydration capacity and lower soluble solid losses. A first-order kinetic model was used to describe the rehydration kinetics. A better rehydration performance was observed for the samples subjected to the lower levels of pretreatments and rehydration conditions.

Color Change Kinetics of Tea Leaves During Microwave Drying

2015 ◽  
Vol 11 (2) ◽  
pp. 255-263
Author(s):  
Elçin Demirhan ◽  
Belma Özbek
Keyword(s):  
Kinetic Model ◽  
Color Change ◽  
Microwave Drying ◽  
Order Kinetic ◽  
Tea Leaves ◽  
Total Color Change ◽  
Order Kinetic Model ◽  
Hue Angle ◽  
Sample Amount ◽  
Kinetics Of

Abstract In the present study, the effect of microwave power and sample amount on color change kinetics of tea leaves was investigated during microwave drying. Hunter L, a and b system was used for the color change of the materials; and the total color change (ΔE), chroma, hue angle and browning index (BI) were calculated by using these values. The color of the tea leaves was shifted towards the darker region after the microwave drying process. The mathematical modeling study of color change kinetic showed that a, b, chroma and BI fitted to a first-order kinetic model, while L, total color change (ΔE) and hue angle followed a zero-order kinetic model. For calculation of the activation energy for color change kinetic parameters, the exponential expression based on Arrhenius equation was used.

scholarly journals Estimate of respiration rate and physicochemical changes of fresh-cut apples stored under different temperatures

2013 ◽  
Vol 33 (1) ◽  
pp. 60-67 ◽  
Author(s):  
Cristiane Fagundes ◽  
Bruno Augusto Mattar Carciofi ◽  
Alcilene Rodrigues Monteiro
Keyword(s):  
Physicochemical Properties ◽  
Respiration Rate ◽  
Reducing Sugars ◽  
Storage Temperature ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Respiration Rates ◽  
Physicochemical Changes ◽  
Different Temperatures ◽  
Fresh Cut

In this study, the influence of storage temperature and passive modified packaging (PMP) on the respiration rate and physicochemical properties of fresh-cut Gala apples (Malus domestica B.) was investigated. The samples were packed in flexible multilayer bags and stored at 2 °C, 5 °C, and 7 °C for eleven days. Respiration rate as a function of CO2 and O2 concentrations was determined using gas chromatography. The inhibition parameters were estimated using a mathematical model based on Michaelis-Menten equation. The following physicochemical properties were evaluated: total soluble solids, pH, titratable acidity, and reducing sugars. At 2 °C, the maximum respiration rate was observed after 150 hours. At 5 °C and 7 °C the maximum respiration rates were observed after 100 and 50 hours of storage, respectively. The inhibition model results obtained showed a clear effect of CO2 on O2 consumption. The soluble solids decreased, although not significantly, during storage at the three temperatures studied. Reducing sugars and titratable acidity decreased during storage and the pH increased. These results indicate that the respiration rate influenced the physicochemical properties.

scholarly journals High-pressure supercritical carbon dioxide uses to inactivate Escherichia coli in pumpkin puree

2021 ◽  
Vol 10 (4) ◽  
pp. e6510413853
Author(s):  
Luís Carlos Oliveira dos Santos Júnior ◽  
Iuri Heberle ◽  
Ana Carolina Moura de Sena Aquino ◽  
José Vladimir Oliveira ◽  
Deise Helena Baggio Ribeiro ◽  
...  
Keyword(s):  
Carbon Dioxide ◽  
High Pressure ◽  
Optical Microscopy ◽  
Physicochemical Parameters ◽  
Reducing Sugars ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Total Carotenoids ◽  
Total Reducing Sugars

Coli ATCC 25922 inactivation was studied to determine the effect of high-pressure carbon dioxide (HPCD) process on pumpkin puree. Experiments were performed using a batch HPCD system at three conditions of pressure (7.5 MPa, 17.5 MPa and 27.5 MPa) at 32 °C. Afterwards, at the best experimental condition (27.5 MPa – 275 bar), a kinetic was performed to assess inactivation of microorganisms over time (from 1 to 8 h). The physicochemical characteristics (pH, total soluble solids – TSS, titratable acidity – TA, total carotenoids, total reducing sugars – TRS, moisture and optical microscopy) of the pumpkin puree were also evaluated. HPCD with acidification increases bacterial efficacy of treatments, as well as significant changes in physicochemical parameters. HPCD treatment reduced the microbial load moderately in all experiments, by a maximum of approximately 3.17 log cycles in 8 h of process at 27.5 MPa (275 bar). Optical microscopy showed no difference in cell wall, just in starch which was expected by cooking.

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