دورية أكاديمية
Thermal and non-thermal treatments in the processing of cagaita nectar - Eugenia dysenterica .
| العنوان: | Thermal and non-thermal treatments in the processing of cagaita nectar - Eugenia dysenterica . |
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| المؤلفون: | Moreira BR; Department of Food Engineering, Maringá State University-UEM, Maringá, Brazil., Stafussa AP; Department of Food Science, Maringá State University-UEM, Maringá, Brazil., Barão CE; Federal Institute of Paraná -IFPR, Paranavai, Brazil., Costa Fernandes AB; Department of Food Engineering, Maringá State University-UEM, Maringá, Brazil., Pimentel TC; Federal Institute of Paraná -IFPR, Paranavai, Brazil., Madrona GS; Department of Food Engineering, Maringá State University-UEM, Maringá, Brazil. |
| المصدر: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional [Food Sci Technol Int] 2024 Mar; Vol. 30 (2), pp. 149-159. Date of Electronic Publication: 2022 Nov 28. |
| نوع المنشور: | Journal Article |
| اللغة: | English |
| بيانات الدورية: | Publisher: Sage Publications Country of Publication: United States NLM ID: 9889534 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1532-1738 (Electronic) Linking ISSN: 10820132 NLM ISO Abbreviation: Food Sci Technol Int Subsets: MEDLINE |
| أسماء مطبوعة: | Publication: <2001-> : Thousand Oaks, CA : Sage Publications Original Publication: New York, N.Y. : Chapman & Hall, c1995- |
| مواضيع طبية MeSH: | Plant Nectar* , Eugenia*, Hot Temperature ; Pasteurization ; Temperature |
| مستخلص: | This work aimed to analyze cagaita nectar subjected to different thermal and non-thermal treatments regarding its quality over 30 days of storage (5 °C). Ultra (U) and thermosonication (T) were the techniques used for 30 and 60 minutes of processing samples. These techniques proved to be effective to preserve physicochemical quality, regarding rheology and texture, since ultra and thermosonicated samples had their consistency increased when compared to the pasteurized sample over 30 days, a desirable factor for a fruit nectar. Samples treated more intensely with ultrasound and temperature (Pasteurized, U 25 °C/60 min and T 60 °C/ 30 min) showed higher soluble solids content. The sample U 25 °C/60 min increased its brightness, reduced its firmness and also its consistency after 30 storage days. For all samples there was an increase in carotenoids content and a maintenance of viscosity and cohesiveness (texture) over 30 days, thus indicating that the used treatments can be feasible instead of pasteurization, maintaining the shelf life of cagaita nectar in the time evaluated. Competing Interests: DECLARATION OF CONFLICTING INTERESTSThe author(s) declared no potential conflicts of interest with respect to the research, authorship, and/or publication of this article. |
| فهرسة مساهمة: | Keywords: beverage; bioactives; storage period; thermosonication; ultrasound |
| المشرفين على المادة: | 0 (Plant Nectar) |
| تواريخ الأحداث: | Date Created: 20221129 Date Completed: 20240216 Latest Revision: 20240216 |
| رمز التحديث: | 20240216 |
| DOI: | 10.1177/10820132221139889 |
| PMID: | 36443984 |
| قاعدة البيانات: | MEDLINE |
Full Text Finder | تدمد: | 1532-1738 |
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| DOI: | 10.1177/10820132221139889 |