Stability of postpackage pasteurized camu-camu pulp
Camu-camu (Myrciaria dubia) is a wild fruit native to the Amazon, with great nutritional potential due to high ascorbic acid content. As transport reduces its shelf life and fresh consumption is limited because of high acidity, posing obstacles to commercialization, pulping and pasteurization can en...
| Principais autores: | Zillo, Rafaela Rebessi, da Silva, Paula Porrelli Moreira, Spoto, Marta, Juliano, Fernanda Francetto, Costa, Maria Helena |
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| Formato: | Artigo |
| Idioma: | Inglês |
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Universidade Tecnológica Federal do Paraná (UTFPR)
2018
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http://periodicos.utfpr.edu.br/rebrapa/article/view/3823 |
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peri-article-38232020-02-17T14:46:16Z Stability of postpackage pasteurized camu-camu pulp Zillo, Rafaela Rebessi da Silva, Paula Porrelli Moreira Spoto, Marta Juliano, Fernanda Francetto Costa, Maria Helena Tecnologia; Fruta nativa; conservação Myrciaria dubia; amazon; vitamin C; heat treatment; anthocyanins. Camu-camu (Myrciaria dubia) is a wild fruit native to the Amazon, with great nutritional potential due to high ascorbic acid content. As transport reduces its shelf life and fresh consumption is limited because of high acidity, posing obstacles to commercialization, pulping and pasteurization can enhance its shelf life. This study aimed to verify camu-camu pulp stability after postpackage pasteurization, using high barrier polypropylene bags, assessing physical and chemical alterations caused by cold (5 ºC), frozen (-18 ºC), and room temperature (28 ºC) storage for 45 days. Samples were pasteurized in tanks at 75 °C for 1 min and rapidly cooled to room temperature. Frozen pulp presented the best physical and chemical characteristics, but cold stored samples also showed promising results, maintaining the initial characteristics throughout the study. Room-temperature storage may be a cheaper option to preserve the product, provided that natural dyes and flavor enhancers are added, since pH and acidity did not change during storage. Universidade Tecnológica Federal do Paraná (UTFPR) Fundação de Amparo è Pesquisa do Estado de São Paulo 2018-12-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf http://periodicos.utfpr.edu.br/rebrapa/article/view/3823 10.3895/rebrapa.v9n2.3823 Brazilian Journal of Food Research; v. 9, n. 2 (2018); 92-104 Brazilian Journal of Food Research; v. 9, n. 2 (2018); 92-104 2448-3184 10.3895/rebrapa.v9n2 eng http://periodicos.utfpr.edu.br/rebrapa/article/view/3823/pdf Direitos autorais 2019 CC-BY http://creativecommons.org/licenses/by/4.0 |
| institution |
Universidade Tecnológica Federal do Paraná |
| collection |
PERI |
| language |
Inglês |
| format |
Artigo |
| author |
Zillo, Rafaela Rebessi da Silva, Paula Porrelli Moreira Spoto, Marta Juliano, Fernanda Francetto Costa, Maria Helena |
| spellingShingle |
Zillo, Rafaela Rebessi da Silva, Paula Porrelli Moreira Spoto, Marta Juliano, Fernanda Francetto Costa, Maria Helena Stability of postpackage pasteurized camu-camu pulp |
| author_sort |
Zillo, Rafaela Rebessi |
| title |
Stability of postpackage pasteurized camu-camu pulp |
| title_short |
Stability of postpackage pasteurized camu-camu pulp |
| title_full |
Stability of postpackage pasteurized camu-camu pulp |
| title_fullStr |
Stability of postpackage pasteurized camu-camu pulp |
| title_full_unstemmed |
Stability of postpackage pasteurized camu-camu pulp |
| title_sort |
stability of postpackage pasteurized camu-camu pulp |
| description |
Camu-camu (Myrciaria dubia) is a wild fruit native to the Amazon, with great nutritional potential due to high ascorbic acid content. As transport reduces its shelf life and fresh consumption is limited because of high acidity, posing obstacles to commercialization, pulping and pasteurization can enhance its shelf life. This study aimed to verify camu-camu pulp stability after postpackage pasteurization, using high barrier polypropylene bags, assessing physical and chemical alterations caused by cold (5 ºC), frozen (-18 ºC), and room temperature (28 ºC) storage for 45 days. Samples were pasteurized in tanks at 75 °C for 1 min and rapidly cooled to room temperature. Frozen pulp presented the best physical and chemical characteristics, but cold stored samples also showed promising results, maintaining the initial characteristics throughout the study. Room-temperature storage may be a cheaper option to preserve the product, provided that natural dyes and flavor enhancers are added, since pH and acidity did not change during storage. |
| publisher |
Universidade Tecnológica Federal do Paraná (UTFPR) |
| publishDate |
2018 |
| url |
http://periodicos.utfpr.edu.br/rebrapa/article/view/3823 |
| _version_ |
1805450434668658688 |
| score |
10,814766 |