Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/46709
metadata.artigo.dc.title: Effects of processing and packaging on bioactive compounds of curriola jelly [Pouteria ramiflora (Mart.) Radlk.] during storage
metadata.artigo.dc.creator: Cunha, Mariana Crivelari da
Silva, Jéssyca Santos
Elias, Heloísa Helena de Siqueira
Carvalho, Elisângela Elena Nunes
Vilas Boas, Eduardo Valério de Barros
metadata.artigo.dc.subject: Pouteria ramiflora (Mart) Radlk
Shelf life
Antioxidant capacity
Liquid chromatography
Phenolic compounds
Curriola - Geleia
Alimentos - Validade
Alimentos - Embalagens
Cromatografia liquida
Compostos fenólicos
metadata.artigo.dc.publisher: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
metadata.artigo.dc.date.issued: 2021
metadata.artigo.dc.identifier.citation: CUNHA, M. C. da et al. Effects of processing and packaging on bioactive compounds of curriola jelly [Pouteria ramiflora (Mart.) Radlk.] during storage. Food Science and Technology, Campinas, v. 41, n. 1, p. 96-104, Jan./Mar. 2021. DOI: https://doi.org/10.1590/fst.38519.
metadata.artigo.dc.description.abstract: The objective herein was to evaluate the effect of processing, packaging type (with and without exposure to light) and storage time on the quality of functional attributes of jelly prepared from curriola pulp. The experimental design was a completely randomized 2 × 5 factorial design, with two levels of packaging (transparent and amber) and five storage periods (0, 3, 6, 9 and 12 months). In general, the processing of curriola pulp determined a slight increase in phenolic compounds and antioxidant activity and a reduction in vitamin C content of freshly prepared jelly. The amber package and storage time promoted higher retention of bioactive compounds, mainly gallic acid, besides reducing the percentage of jelly oxidation, determined by the β-carotene / linoleic acid antioxidant method. A reduction in phenolic compounds and vitamin C was observed, which caused a reduction in the antioxidant capacity of curriola jelly. Of the five phenolic compounds identified in freshly prepared curriola jelly, gallic acid was identified as the major compound. In addition, the use of amber packaging, which prevents the incidence of light, may favor the maintenance of bioactive compounds during storage period of curriola jelly under environmental conditions.
metadata.artigo.dc.identifier.uri: http://repositorio.ufla.br/jspui/handle/1/46709
metadata.artigo.dc.language: en
Appears in Collections:DCA - Artigos publicados em periódicos



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