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Chemical and physicochemical characteristics changes during passion fruit juice processing Ciênc. Tecnol. Aliment.
Fernandes,Aline Gurgel; Santos,Gerusa Matias dos; Silva,Daniele Sales da; Sousa,Paulo Henrique Machado de; Maia,Geraldo Arraes; Figueiredo,Raimundo Wilane de.
Passion fruit is widely consumed due to its pleasant flavour and aroma acidity, and it is considered very important a source of minerals and vitamins. It is used in many products such as ice-cream, mousses and, especially, juices. However, the processing of passion fruit juice may modify the composition and biodisponibility of the bioactive compounds. Investigations of the effects of processing on nutritional components in tropical juices are scarce. Frequently, only losses of vitamin C are evaluated. The objective of this paper is to investigate how some operations of passion fruit juice processing (formulation/homogeneization/thermal treatment) affect this product's chemical and physicochemical characteristics. The results showed that the chemical and...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Passion fruit juice; Hot fill process; Thermal treatment; Vitamin C; Carotenoids; Industrial processing.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300030
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Influence of distillation time and sample mass on sulfur dioxide analysis in passion fruit juice through Monier-Williams method Ciênc. Tecnol. Aliment.
Takahashi,Anita Akiko; Martins,Maristela Satou; Della Torre,Jussara Carvalho de Moura; Oliveira,Camila Cardoso de; Granato,Daniel.
AbstractThis study aimed to evaluate the effect of the distillation time and the sample mass on the total SO2 content in integral passion fruit juice (Passiflora sp). For the SO2 analysis, a modified version of the Monier-Williams method was used. In this experiment, the distillation time and the sample mass were reduced to half of the values proposed in the original method. The analyses were performed in triplicate for each distilling time x sample mass binomial, making a total of 12 tests, which were performed on the same day. The significance of the effects of the different distillation times and sample mass were evaluated by applying one-factor analysis of variance (ANOVA). For a 95% confidence limit, it was found that the proposed amendments to the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Sulfur dioxide; Analytical methods; Passion fruit juice; Sulfites; Design of experiments.
Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000300434
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Spray-drying of passion fruit juice using lactose-maltodextrin blends as the support material BABT
Angel,Ruiz Cabrera Miguel; Espinosa-Muñoz,Lucía Carolina; Aviles-Aviles,Carlos; González-García,Raúl; Moscosa-Santillán,Mario; Grajales-Lagunes,Alicia; Abud-Archila,Miguel.
The objective of this study was to assess the effectiveness of the blends with different levels of lactose-maltodextrin (8:5, 10:5, and 12:5 % w/v) during the spray-drying of the passion fruit juice. The drying was carried out in a laboratory spray dryer (Pulvis GB 22 model) at two inlet air temperatures (180 and 190 ºC), and two air pressures (0.10 and 0.20 MPa). The moisture content, hygroscopicity and vitamin C retention were evaluated in the powder obtained. Response surface plots (p<0.05) showed that the lowest values of the moisture content and hygroscopicity were reached in the temperature range of 188-190 ºC and at 12:5 % (w/v) concentration of lactose-maltodextrin; the best vitamin C retention level occurred at 180 ºC and 0.2 MPa.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Passion fruit juice; Spray-drying; Vitamin C retention; Hygroscopicity.
Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000400026
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