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Registro Completo |
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Biblioteca(s): |
Embrapa Pantanal. |
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Data corrente: |
10/04/2024 |
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Data da última atualização: |
11/04/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
THEODORO, Â. C. C.; DONADON, J. R.; GUASQUES, M. L. B.; MIYAGUSKU, L.; POTT, A.; GALVANI, F.; GUIMARÃES, R. de C. A.; BOGO, D.; NASCIMENTO, V. A. do; HIANE, P. A. |
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Afiliação: |
ÂNGELA CHRISTINA CONTE THEODORO, UNIVERSIDADE FEDERAL DO MATO GROSSO DO SUL; JULIANA RODRIGUES DONADON, UNIVERSIDADE FEDERAL DO MATO GROSSO DO SUL; MARIA LUIZA BRAMBILLA GUASQUES, UNIVERSIDADE FEDERAL DO MATO GROSSO DO SUL; LUCIANA MIYAGUSKU, UNIVERSIDADE FEDERAL DO MATO GROSSO DO SUL; ARNILDO POTT, UNIVERSIDADE FEDERAL DO MATO GROSSO DO SUL; FÁBIO GALVANI; RITA DE CÁSSIA AVELLANEDA GUIMARÃES, UNIVERSIDADE FEDERAL DO MATO GROSSO DO SUL; DANIELLE BOGO, UNIVERSIDADE FEDERAL DO MATO GROSSO DO SUL; VALTER ARAGÃO DO NASCIMENTO, UNIVERSIDADE FEDERAL DO MATO GROSSO DO SUL; PRISCILA AIKO HIANE, UNIVERSIDADE FEDERAL DO MATO GROSSO DO SUL. |
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Título: |
Stability of bocaiuva (Acrocomia spp.) mass candy stored in different packages |
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Ano de publicação: |
2024 |
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Fonte/Imprenta: |
Food Science and Technology, v. 44, e00043, 2024. |
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DOI: |
https://doi.org/10.5327/fst.00043 |
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Idioma: |
Português |
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Conteúdo: |
Bocaiuva (Acrocomia spp.) is a fruit native to areas of Cerrado and Pantanal that stands out for its nutritional value, presence of bioactive substances, and high pulp yield. The aim of this study was to develop a mass candy of bocaiuva, characterize it physicochemically, quantify the retention of bioactive substances, evaluate the physicochemical and microbiological stability and sensorial acceptance for up to 120 days, and verify the effect of different types of packages and storage time on the developed product quality. The prepared mass candy was stored in plastic packages of terephthalate polyethene that were transparent and metallized. We have characterized its centesimal composition and microbiological and sensorial stability, evaluating its color, moisture, pH, soluble solids, titrable acidity, retention of ascorbic acid, carotenoids, total phenolics, and antioxidant capacity. The results indicated that the bocaiuva mass candy stays stable for physicochemical, microbiological, and sensory parameters over storage and that the metallized polyethene terephthalate package best conserves the bioactive substances. |
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Palavras-Chave: |
Bioactive substances; Native fruit. |
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Thesagro: |
Acrocomia Aculeata; Análise Química; Bocaiúva; Polpa de Fruta. |
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Thesaurus Nal: |
Acrocomia; biotechnology; food science; Fruit pulp; Physicochemical properties. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1163460/1/Stability-of-bocaiuva-2024.pdf
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Marc: |
LEADER 02208naa a2200373 a 4500
001 2163460
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008 2024 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.5327/fst.00043$2DOI
100 1 $aTHEODORO, Â. C. C.
245 $aStability of bocaiuva (Acrocomia spp.) mass candy stored in different packages$h[electronic resource]
260 $c2024
520 $aBocaiuva (Acrocomia spp.) is a fruit native to areas of Cerrado and Pantanal that stands out for its nutritional value, presence of bioactive substances, and high pulp yield. The aim of this study was to develop a mass candy of bocaiuva, characterize it physicochemically, quantify the retention of bioactive substances, evaluate the physicochemical and microbiological stability and sensorial acceptance for up to 120 days, and verify the effect of different types of packages and storage time on the developed product quality. The prepared mass candy was stored in plastic packages of terephthalate polyethene that were transparent and metallized. We have characterized its centesimal composition and microbiological and sensorial stability, evaluating its color, moisture, pH, soluble solids, titrable acidity, retention of ascorbic acid, carotenoids, total phenolics, and antioxidant capacity. The results indicated that the bocaiuva mass candy stays stable for physicochemical, microbiological, and sensory parameters over storage and that the metallized polyethene terephthalate package best conserves the bioactive substances.</jats:p>
650 $aAcrocomia
650 $abiotechnology
650 $afood science
650 $aFruit pulp
650 $aPhysicochemical properties
650 $aAcrocomia Aculeata
650 $aAnálise Química
650 $aBocaiúva
650 $aPolpa de Fruta
653 $aBioactive substances
653 $aNative fruit
700 1 $aDONADON, J. R.
700 1 $aGUASQUES, M. L. B.
700 1 $aMIYAGUSKU, L.
700 1 $aPOTT, A.
700 1 $aGALVANI, F.
700 1 $aGUIMARÃES, R. de C. A.
700 1 $aBOGO, D.
700 1 $aNASCIMENTO, V. A. do
700 1 $aHIANE, P. A.
773 $tFood Science and Technology$gv. 44, e00043, 2024.
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Registro original: |
Embrapa Pantanal (CPAP) |
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| 1. |  | THEODORO, Â. C. C.; DONADON, J. R.; GUASQUES, M. L. B.; MIYAGUSKU, L.; POTT, A.; GALVANI, F.; GUIMARÃES, R. de C. A.; BOGO, D.; NASCIMENTO, V. A. do; HIANE, P. A. Stability of bocaiuva (Acrocomia spp.) mass candy stored in different packages Food Science and Technology, v. 44, e00043, 2024.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 1 |
| Biblioteca(s): Embrapa Pantanal. |
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