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| RABELO,MARCELA CRISTINA; BRITO,EDY SOUSA DE; MOURA,CARLOS FARLEY HERBSTER; OLIVEIRA,LUCIANA DE SIQUEIRA; MIRANDA,MARIA RAQUEL ALCÂNTARA DE. |
| ABSTRACT This work aimed to evaluate the thermostability of antioxidant (superoxide dismutase - SOD, catalase - CAT and ascorbate peroxidase - APX) and deteriorative (guaiacol peroxidase - G-POD, polyphenoloxidase - PPO, pectin-methylesterase - PME and polygalacturonase - PG) enzymes from soursop and cashew apple juices. Juices were prepared homogenizing ripe fruit pulps and submitting to different thermal treatments (55, 65, 75, 85 and 95°C) for different time period (1, 3, 5, 10, 15, 20 and 30 min) then enzymatic activities were evaluated. The treatments at 55°C for soursop juice and at 75°C for cashew apple juice presented the best results, considering the low residual activities for deteriorative enzymes and the retained activity of SOD. Our results... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Pasteurization; Enzyme kinetics; Thermal inactivation; Annona muricata; Anacardium occidentale. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452016000200801 |
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| SOUZA,KELLINA OLIVEIRA DE; MOURA,CARLOS FARLEY HERBSTER; LOPES,MÔNICA MARIA DE ALMEIDA; RABELO,MARCELA CRISTINA; MIRANDA,MARIA RAQUEL ALCÂNTARA DE. |
| ABSTRACT The goal of this study was study the postharvest quality of acerola clone BRS 236 (Malpighia emarginata D.C.) which was harvested at physiological maturity and submitted to four treatments under immersion during 5 minutes at 25 °C, which are: control (water), 60 mg L-1; 120 mg L-1 and 180 mg L-1. After treatment the fruits were packed in polystyrene trays and placed with polyethylene film and then stored at 10 ± 2 °C and 85 ± 5% RH for 12 days. Were analyzed in three days intervals (0, 3, 6, 9 and 12 days): skin color, firmness, pH, titratable acidity, soluble solids, SS/TA ratio, vitamin C and yellow flavonoids. Vitamin C, anthocyanins and yellow flavonoids were not influenced by treatments with GA3 at the end of 12-day of cold storage at 10 ºC.... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Color; Storage; Firmness; Vitamin C; Gibberellin. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452017000400301 |
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