scholarly journals Effect of thermosonication on enzymatic oxidation and physicochemical properties of soursop (Annona muricata) pulp

2021 ◽  
Vol 53 (2) ◽  
pp. 252-260
Author(s):  
Victor Manuel Gelvez Ordóñez ◽  
Ivan Daniel López Castilla ◽  
Luis Eduardo Ordoñez-Santos
Keyword(s):  
Vitamin C ◽  
Physicochemical Properties ◽  
Soluble Solids ◽  
Enzymatic Oxidation ◽  
Thermal Treatments ◽  
Tropical Fruit ◽  
The Us ◽  
Before And After ◽  
Partial Inactivation ◽  
Internal Consumption

Soursop is an exotic tropical fruit, highly perishable, presents losses around 30% in postharvest, has marked commercial importance especially for internal consumption and a maximum shelf life. The objective of the present work was to study the effect of thermosonication (TS) on some physicochemical properties and the enzymatic oxidation of soursop pulp. The thermosonication treatments used on the samples were at 40 kHz, in a temperature range between 20-60 ºC, for 25 minutes. The soluble solids, pH, vitamin C concentration, inactivation of peroxidase (POD) and polyphenoloxidase (PPO) in the soursop pulp were evaluated before and after the treatments. The results indicate a loss of vitamin C was observed in a 2.63; 13.16 and 28.95% for temperatures at 20, 40 and 60 ºC, respectively. On the other hand, a partial inactivation of the enzymes, POD, in 48.41; 69.83 and 74.24% and for PPO in 56.38; 74.47 and 81.91% was achieved at temperatures at 20, 40 and 60 ºC respectively. Finally, it was demonstrated that the US combined with heat (TS) inactivates in a large percentage the POD and PPO enzymes in the soursop pulp needing less heat, which could make it more efficient in comparison with the thermal treatments. Highlights Ultrasound combined with heat (TS) can inactivate POD and PPO enzymes in the soursop pulp, achieving considerable retention of vitamin C. Peroxidase (POD) and Polyphenoloxidase (PPO) trigger enzymatic processes affecting product natural color. Soursop is an exotic fruit with high levels of bioactive compounds, and great agro-industrial potential given its high recovery yields and excellent sensory characteristics. A vitamin C retention level of 71.05- to 86.84% was achieved in soursop pulps that have undergone thermosonification.

scholarly journals Changes in Physicochemical Properties and Volatiles of Kiwifruit Pulp Beverage Treated with High Hydrostatic Pressure

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 485 ◽  
Author(s):  
Yajing Chen ◽  
Xiaoping Feng ◽  
Hong Ren ◽  
Hongkai Yang ◽  
Ye Liu ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
Vitamin C ◽  
Physicochemical Properties ◽  
High Hydrostatic Pressure ◽  
Total Content ◽  
Soluble Solids ◽  
Refrigerated Storage ◽  
Beverage Samples ◽  
Heat Treated ◽  
Solids Content

Physicochemical properties and volatiles of kiwifruit pulp beverage treated with high hydrostatic pressure (HHP, 400–600 MPa/5–15 min) were investigated during 40-day refrigerated storage. Compared with heat treatment (HT), HHP ranged from 400–500 MPa was superior in retaining vitamin C, fresh-like color and volatiles, while soluble solids content and pH were not affected significantly. Furthermore, HHP improved brightness and inhibited browning of kiwifruit pulp beverage. Samples treated at 400 MPa for 15 min showed significantly higher vitamin C content and lower ∆E values over 40 days than heat-treated kiwifruit pulp beverage. The total content of alcohols, esters, acids, and ketones gradually increased, whereas the total aldehydes content decreased during storage. Interestingly, HHP treatment at 500 MPa for 15 min mostly retained important characteristic volatiles including hexanal and (E)-2-hexenal, indicating this treatment was more conducive to preserve the original fruity, fresh, grassy and green notes of kiwifruit pulp beverage than HT.

scholarly journals Characterization and quality assessment of frozen tropical fruit pulp

2019 ◽  
Vol 13 ◽  
pp. 287
Author(s):  
Lailla Sabrina Queiroz Nazareno ◽  
Ana Karolina De Oliveira Sá Acevedo ◽  
Edvaldo Renner Da Costa Cardoso
Keyword(s):  
Vitamin C ◽  
Passion Fruit ◽  
Soluble Solids ◽  
Fruit Pulp ◽  
Total Vitamin ◽  
Tropical Fruit ◽  
Ph Values ◽  
Good Manufacturing Practices ◽  
Composition Of Products

Given the increase in the production, commercialization andconsumption of fruit pulp in southwest Piauí state (PI), Brazil, research is needed to gain information on the composition of products already on the market. As such, this study aimed to assess the quality of fruit pulp based on standards established by current legislation. The pulps studied were acerola, cajá, cupuaçu, guava and passion fruit, which were thawed and homogenized. The samples were stored with three replications and the following assessed: total soluble solids (TSS), tritratable acidity (TA), pH and total vitamin C. The TSS (°Brix) and TA (% citric acid) values in acerola, cajá, cupuaçu, guava and passion fruit pulps were 5.20º and 1.02%, 3.20º and 0.86%, 13.24º and 2.42%, 4.80° and 0.64% and 6.20º and 2.41%, respectively. The pH values of acerola (3.00) and cupuaçu (3.02) pulps were in line with legislation (Ordinance 58, of August 30, 2016), whereas cajá (2.05), guava (2.72) and passion fruit (2.72) were below the established limit. With respect to vitamin C, acerola (1015.42 mg per 100 g), cajá (49.60 mg per 100 g), guava (29.0 mg per 100 g) and passion fruit (22.25 mg per 100 g) were in accordance with legislation, where as cupuaçu was below the legally stipulated content (11.68 mg per 100 g). All the pulps studied had at least one characteristic that did not meet the minimum legal requirement, which can be resolved by adopting good manufacturing practices that comply with legislation.

scholarly journals Physico-chemical and sensory properties of strawberries (Fragaria x ananassa) grown in conventional and hydroponic systems

2019 ◽  
pp. 671-677
Author(s):  
Maria Lucilania Bezerra Almeida ◽  
Carlos Farley Herbster Moura ◽  
Renato Innecco ◽  
Deborah dos Santos Garruti ◽  
Fábio Rodrigues de Miranda ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Physicochemical Properties ◽  
Production Systems ◽  
Soluble Sugars ◽  
Titratable Acidity ◽  
Sensory Properties ◽  
Soluble Solids ◽  
Cultivation Systems ◽  
Overall Acceptability

Strawberry is considered a fruit of great commercial interest in many countries due to its color, aroma, flavor, and nutritional properties. However, it is possible that the differences among the cultivation systems could affect the production of photoassimilates in the plant and, consequently, their partitioning into the fruits composition, influencing its quality. Therefore, the aim of this work was to evaluate the influence of the cultivation systems (hydroponics in gutters and slabs, and conventional) and genotype on the physicochemical properties, antioxidant and sensory activity in strawberry fruits. The experiment was carried out using a completely randomized design in a factorial 4 × 3 scheme with four replications, represented by trays of approximately 200 g of fruit. In the Laboratory, the strawberries (cv. Oso Grande, Festival, Camarosa, and Albion) were analyzed for their physicochemical properties and sensory variables: titratable acidity (TA), soluble solids (SS), SS/TA ratio, soluble sugars, vitamin C, polyphenol, and antioxidant activity. It was observed that cultivation systems and genotype studied influence the antioxidant activity, physicochemical and sensory properties of strawberries. The conventional system shows higher values for physicochemical variables and antioxidant activity, with cultivar variation within each system. The antioxidant activity attributed to strawberry is strongly related to the content of extractable polyphenols and vitamin C. Regarding the sensory properties, cultivars show good overall acceptability in all production systems studied, no presenting difference among systems.

Effect of moderate thermal treatments on the inactivation of a strain of Listeria monocytogenes and physicochemical properties of soursop pulp

2020 ◽  
Vol 26 (6) ◽  
pp. 535-548
Author(s):  
Almadalia Velasco-Hernández ◽  
Crescenciano Saucedo-Veloz ◽  
Martha Elva Ramírez-Guzmán ◽  
Sergio Humberto Chávez-Franco ◽  
Salvador Valle-Guadarrama ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Goodness Of Fit ◽  
Thermal Inactivation ◽  
Inactivation Kinetics ◽  
Thermal Treatments ◽  
Tropical Fruit ◽  
Gompertz Equation ◽  
Commercially Important ◽  
Pulp Processing ◽  
Log Linear

Soursop ( Annona muricata L.) is a commercially important tropical fruit, whether fresh or processed as a pasteurized or frozen pulp used to prepare juice, drinks, nectar, ice cream, popsicles, and desserts. Besides preserving quality, another preoccupation in the processing of fruit pulps is product safety. Several studies show the association between pulp processing and the development of various microorganisms; however, few have focused on the association between L. monocytogenes and the pulp of sour fruits. The objective was to evaluate the effect of moderate thermal treatments on the inactivation of L. monocytogenes and the physicochemical properties in soursop pulp in order to determine the best processing conditions that will allow to maintain quality as well as to achieve an adequate level of safety. Thermal inactivation kinetics were obtained for L. monocytogenes inoculated in soursop pulp at five levels of temperature (50, 52.5, 55, 57.5, and 60 ℃) and different exposure times (0–60 min). The survival curves did not suggest a log-linear relationship, and were, consequently, fitted to the modified Gompertz equation. The results indicated that the modified Gompertz equation provided an acceptable goodness of fit. Five-log10 cycles reductions of L. monocytogenes were achieved at 50 ℃/60 min, 52.5 ℃/16 min, 55 ℃/10 min, 57.5 ℃/5 min, and 60 ℃/1.25 min. These 5-log10 treatments applied to the soursop pulp indicated that the soursop pulp showed changes in the color parameters and a decrease in the content of total sugars, reducing sugars, ascorbic acid, total phenols, and pH.

scholarly journals Physicochemical Properties, Total Phenolic and Antioxidant Activity of Mixed Tropical Fruit Juice, TP 3 in 1TM

2017 ◽  
Vol 9 (13) ◽  
pp. 50
Author(s):  
Siti Nur Aqilah Abdul Malek ◽  
Hasnah Haron ◽  
Wan Aida Wan Mustafa ◽  
Suzana Shahar
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Physicochemical Properties ◽  
Phenolic Content ◽  
Test Methods ◽  
Total Sugar ◽  
Total Phenolic ◽  
Total Phenol Content ◽  
Tropical Fruit ◽  
Polyphenol Compounds

This study was carried out on the TP 3 in 1TM juice formulation, which consisted of pomegranate concentrate with guava and roselle extract. This study aimed to determine its physicochemical properties, proximate content, total phenolic content, antioxidant activity, total sugar, vitamin C and several targeted polyphenol compounds. Total phenol content was determined using Folin-Ciocalteu method while antioxidant activity was determined using DPPH and ABTS methods. The results showed pH and total soluble solid values of the juice were 3.69 and 8.1 °Brix, respectively. The juice has brightness colour of L = 33.25, a = 3.16 and b = -4.63. Every 100 ml juice contained 10.92 g total sugar, 4 mg vitamin C and 0.44% titratable citric acid. Proximate analyses showed TP 3 in 1TM juice contained 89.38% moisture, 0.15% total ash, 0.16% protein, 0% fat and 10.31% total carbohydrates. The juice was low in calories (42 kcal/100 ml) and contained total phenolic (609 mg GAE/100 ml) and total monomeric anthocyanin (12.94 mg C3G/100 ml). Antioxidant value obtained through DPPH and ABTS test methods were 88.90% and 472.44 µM TE/ml, respectively. Eight selected individual polyphenol compounds ranged from 0.13-633.73 mg/100 ml have been identified. TP 3 in 1TM juice consisting three different tropical fruits can be considered of having high phenolic content and antioxidant activity. Consumption of mixed tropical juices with various polyphenol compositions will protect human body from several diseases attributed to the reactions of free radicals.

scholarly journals Physicochemical properties and sensory characteristics of ciku fruit (Manilkara zapota) pastilles

Food Research ◽  
2021 ◽  
Vol 5 (2) ◽  
pp. 164-172
Author(s):  
N.H. Hashim ◽  
Z. Mohd Zin ◽  
A.I. Zamri ◽  
N.D. Rusli ◽  
K.L. Smedley ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Water Activity ◽  
Profile Analysis ◽  
Sensory Characteristics ◽  
Soluble Solids ◽  
Tropical Fruit ◽  
Manilkara Zapota ◽  
Short Period ◽  
Wide Range ◽  
Orange Colour

Ciku fruit (Manilkara zapota), also known as sapodilla is an exotic tropical fruit commonly eaten by Malaysians but not as popular as durians, rambutans, and bananas. Due to the short period of storage of ripened ciku fruits, making or converting it to a new end product such as pastille may promote the utilization and promote this tropical climate fruit and provide a wide range of products. Therefore, the purpose of this study was to develop ciku pastille and determine the physicochemical properties and sensory characteristics of ciku pastilles. A total of six formulations of ciku pastille were developed based on the different amounts of ciku purée (10%, 12%, 14%, 16%, 18% and 20% of ciku purée) added. The pastilles were analysed for their texture profile analysis (TPA), water activity (Aw), total soluble solids (TSS), colour analysis, pH, moisture content, ash, fibre and antioxidative activity. Results showed that formulation F (20% ciku purée) illustrated the highest value for moisture (18.59%), ash (2.43%), fibre (2.65%) and scavenging activity (36.58%). The production of this product is highly likely to be commercialised as no synthetic preservatives and artificial colouring were used. The ciku pastille was successfully developed with brownish-orange colour, round-shaped with a diameter of 1.0-1.2 cm, weighing approximately 1.2-1.5 g. Formulation B (12% ciku purée) has 62.7⁰ Brix with pH 4.3, which had an acidic aftertaste and a water activity of 0.54. For colour analysis, L* value (59.76), a* value (23.71) and b* value (34.33) brought the brownish-orange colour for ciku pastille. Formulation B (12% ciku purée) was highly accepted by the panellists and retained its good texture and colour after being kept in the chiller for 2 months at below 18°C. The analysis, therefore, revealed that the physicochemical properties of the ciku pastille produced were enhanced and found to be rich in antioxidants and accepted by the panellists. Ciku fruit may consequently be a possible natural ingredient for pastille production, thus promoting its use in the food sector.

PHYSICOCHEMICAL PROPERTIES OF JABOTICABA SKIN FLOUR STORED AT ROOM TEMPERATURE

2014 ◽  
Vol 32 (2) ◽  
Author(s):  
ANA PAULA DE CARVALHO ALVES ◽  
ANGELITA DUARTE CORRÊA ◽  
JÉSSICA BORELI DOS REIS LINO ◽  
TAMARA REZENDE MARQUES
Keyword(s):  
Phenolic Compounds ◽  
Vitamin C ◽  
Physicochemical Properties ◽  
Room Temperature ◽  
Storage Time ◽  
Storage Period ◽  
Soluble Solids ◽  
Microbiological Analysis ◽  
Small Reduction ◽  
The Stability

The stability of jaboticaba skin fl our was evaluated during 12months of storage, for the purpose of extending the use of this fl ourthroughout the year, because jaboticaba production is seasonal.Ripe Plinia jaboticaba (Vell.) Berg fruits, of the Sabará genotype,were collected and the separated skins were dried at a temperatureof 45 oC. They were then ground and stored in hermetically sealedfl asks and protected from light at room temperature for 0, 3, 6, 9 and12 months. At each storage time, analyses of proximate composition,vitamin C, phenolic compounds, anthocyanins, soluble solids, wateractivity, color, pH and microbiological analysis were conducted.It was possible to observe a signifi cant increase in the followingparameters during the 12 months of storage: humidity, 34 %; wateractivity, 31.23 %; a color coordinates,12.37 % and b colorcoordinates, 24 %; pH, 7.35 %. There was a decrease in phenoliccontent of 9.91 %; anthocyanins 29 % and vitamin C 20 %. Therewas no signifi cant difference in the levels of lipids, protein, ash, fi berand soluble solids, and the presence of microorganisms was notdetected for any storage period. Therefore, it is possible to concludethat the jaboticaba skin fl our did not show signifi cant changes innutritional parameters, and showed a small reduction in antioxidantcompounds when stored for periods up to 12 months. This fl our cantherefore be considered as an alternative for the enrichment of foodproducts throughout the year

Evaluasi Keragaan Beberapa Hibrida Semangka Koleksi Balai Penelitian Tanaman Buah Tropika

2019 ◽  
Vol 15 (2) ◽  
pp. 101-105
Author(s):  
Makful Makful ◽  
Kuswandi Kuswandi ◽  
Sahlan Sahlan ◽  
Mega Andini
Keyword(s):  
Skin Color ◽  
Sweet Taste ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Hybrid Breeding ◽  
Skin Thickness ◽  
Tropical Fruit ◽  
Total Soluble Solids ◽  
Soluble Solid ◽  
High Yielding Varieties

Hybrid breeding of watermelon has led to the formation of high-yielding varieties. The objectives of the research were to determine the performance of hybrid watermelon of the Indonesian Tropical Fruit Research Institute (ITFRI) collection and to evaluate the superiority of each hybrid. The research has been conducted at Sumani Experimental Garden, ITFRI, Solok, West Sumatera, from April to July 2016. The material used consisted of 19 cross combinations. The data from this descriptive study were presented in the form of averages and pictures. The results showed that the hybrids that were tested showed diversity in size, fruit skin color, flesh color, skin thickness and fruit sweetness. Hybrids with three excellent characters, i.e. medium fruit weight, high total soluble solids (TSS) value, and moderate rind thickness, were not yet obtained. Hybrids that had the superiority in term of sweet taste and shelf life were BT1 × SGP, BT4 × BT4P, BT5 × BT4, BT6 × SGP and SGP × BT6. Keywords: hybrid, performance, total soluble solids, watermelon   ABSTRAK Pemuliaan hibrida pada semangka mengarah kepada pembentukan varietas berdaya hasil tinggi. Penelitian bertujuan untuk mengetahui keragaan hibrida semangka koleksi Balitbu Tropika dan untuk mengevaluasi keunggulan masing-masing hibrida Penelitian dilaksanakan di Kebun Percobaan Sumani, Balitbu Tropika, Solok, Sumatera Barat, dari bulan April sampai dengan Juli 2016. Materi yang digunakan terdiri dari 19 kombinasi persilangan. Data hasil penelitian deskriptif ini ditampilkan dalam bentuk rataan dan gambar. Hasil penelitian menunjukkan bahwa hibrida yang diuji memiliki keragaman dalam ukuran, warna kulit buah, warna daging buah, ketebalan kulit buah dan kemanisan. Belum ditemukan hibrida yang memiliki tiga karakter unggul, yang terdiri dari bobot buah sedang, total padatan terlarut (total soluble solid) tinggi, dan kulit buah agak tebal. Hibrida yang memiliki keunggulan berupa rasa manis dan tahan simpan adalah BT1 × SGP, BT4 × BT4P, BT5 × BT4, BT6 × SGP dan SGP × BT6. Kata kunci: hibrida, keragaan, semangka, total padatan terlarut

KETIDAKEFEKTIFAN KEBIJAKAN ANTI-DUMPING PRODUK IMPOR BAJA INDONESIA: SEBUAH ANALISIS AWAL

2017 ◽  
Vol 11 (2) ◽  
pp. 143-168
Author(s):  
Aditya Paramita Alhayat
Keyword(s):  
Government Regulation ◽  
Best Practice ◽  
Secondary Data ◽  
Information Services ◽  
Global Trade ◽  
Trade Patterns ◽  
Safeguard Measures ◽  
The Us ◽  
Before And After ◽  
The Government

Meskipun Indonesia telah mengenakan tindakan anti-dumping terhadap beberapa jenis produk baja, namun impor produk tersebut masih meningkat. Salah satu kemungkinan penyebabnya adalah importasi melalui produk yang dimodifikasi secara tidak substansial atau melalui negara ketiga yang tidak dikenakan tindakan anti-dumping, yang dalam perdagangan internasional umum disebut sebagai praktik circumvention. Studi ini ditujukan untuk membuktikan bahwa circumvention mengakibatkan tindakan anti-dumping atas impor produk baja Indonesia tidak efektif dan untuk memberikan masukan berdasarkan praktik di negara lain supaya kebijakan anti-dumping Indonesia lebih efektif. Circumvention dianalisis dengan membandingkan pola perdagangan antara sebelum dan setelah pengenaan bea masuk anti-dumping (BMAD) menggunakan data sekunder dari Badan Pusat Statistik (BPS) maupun Global Trade Information Services (GTIS). Hasil analisis menunjukkan adanya indikasi kuat bahwa circumvention mengkibatkan pengenaan tindakan anti-dumping impor produk baja di Indonesia menjadi tidak efektif. Oleh karena itu, sangat penting bagi Pemerintah Indonesia untuk segera melakukan penyempurnaan terhadap Peraturan Pemerintah No. 34/2011 tentang Tindakan Antidumping, Tindakan Imbalan, dan Tindakan Pengamanan Perdagangan dengan memasukkan klausul tindakan anti-circumvention yang setidaknya mencakup bentuk-bentuk dan prosedur tindakan, sebagaimana yang telah dilakukan beberapa negara seperti: AS, EU, Australia, dan India. Although Indonesia has imposed anti-dumping measures on several types of steel products, the import of steel products is still increasing. One possible cause is that imports are made by non-substantial modification of product or through a third country which is not subject to anti-dumping measures, which is generally referred as circumvention practice. This study is aimed to prove that circumvention made Indonesian anti-dumping actions on the steel products ineffective. This also study provides recommendation for a best practice for other countries so that Indonesia's anti-dumping policy can be more effective. Circumvention was analyzed by comparing trade patterns between before and after the imposition of anti-dumping duty using secondary data from the Central Bureau of Statistics (BPS) and the Global Trade Information Services (GTIS). The results of the analysis indicate that circumvention became the reason why Indonesian anti-dumping measures on imported steel products are ineffective. Therefore, it is very important for the Government of Indonesia to immediately make amendments to the Government Regulation No. 34/2011 on Antidumping, Countervailing, and Safeguard Measures by adopting clauses of anti-circumvention. This can be done bycovering the forms/types and procedures of action, as has been implemented by several countries such as the US, EU, Australia, and India.

Changes in Perceptions of Filipino Immigrants about Themselves and of Americans Before and After Coming to the United States

2019 ◽  
Author(s):  
Gremil Alessandro Naz
Keyword(s):  
United States ◽  
Symbolic Interaction ◽  
The United States ◽  
The Philippines ◽  
Appraisal Theory ◽  
American Values ◽  
The Us ◽  
Before And After ◽  
Symbolic Interaction Theory ◽  
Filipino Immigrants

<p>This paper examines the changes in Filipino immigrants’ perceptions about themselves and of Americans before and after coming to the United States. Filipinos have a general perception of themselves as an ethnic group. They also have perceptions about Americans whose media products regularly reach the Philippines. Eleven Filipinos who have permanently migrated to the US were interviewed about their perceptions of Filipinos and Americans. Before coming to the US, they saw themselves as hardworking, family-oriented, poor, shy, corrupt, proud, adaptable, fatalistic, humble, adventurous, persevering, gossipmonger, and happy. They described Americans as rich, arrogant, educated, workaholic, proud, powerful, spoiled, helpful, boastful, materialistic, individualistic, talented, domineering, friendly, accommodating, helpful, clean, and kind. Most of the respondents changed their perceptions of Filipinos and of Americans after coming to the US. They now view Filipinos as having acquired American values or “Americanized.” On the other hand, they stopped perceiving Americans as a homogenous group possessing the same values after they got into direct contact with them. The findings validate social perception and appraisal theory, and symbolic interaction theory.</p>

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