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| Registros recuperados: 13 | |
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| FIORAVANTE,JÚLIA BORIN; SOUZA,VANESSA RODRIGUES DUARTE DE; RODRIGUES,ROSANE DA SILVA; DIAZ,PATRÍCIA DE OLIVEIRA; MOREIRA,ANGELITA DA SILVEIRA. |
| ABSTRACT In this study, to increase the preservation of phenolic bioactive compounds and antioxidant activity in blueberry pulp, heat treatment associated with addition of xanthan gum was used. A commercial mixture of blueberries (Powerblue, Climax and Bluegen cultivars) was added with 0.08% (w/w) citric acid and subjected to heat treatment by direct heating until 90 °C in conventional open pan (OP) and by direct application of steam (AS); both with and without the addition of xanthan pruni (OPX and ASX), followed by pulping. Samples of only frozed fruits were considered as control. The five treatments remained under freezing and were evaluated until 90 days of storage for antioxidant activity, phenols, flavonoids and total monomeric anthocyanins. The... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Blueberry; Vaccinium ashei; Fruit pulp; Heat; Fruit technology; Storage. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452017000300902 |
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| Fu,Xing-Zheng; Fa,Xie; Li,Cao; Li-Li,Ling; Chang-Pin,Chun; Liang-Zhi,Peng. |
| Abstract Changes in the accumulation patterns of mineral nutrients at different development stages of fruit reflect the requirements of citrus trees for different nutrients, and this information provides an essential reference for rational fertilization. In this study, changes in the contents of 11 nutrients in the whole fruit, fruit pulp, and peel were studied during the whole developmental period of the fruit of ‘Seike’ and ‘Newhall’ navel oranges. We found that the two navel orange cultivars showed very similar changes in nutrients. Specifically, the N, P, Mg, S, Mn, and Zn contents were high in the young fruit stage (April), the K and Fe contents were high in the fruit expansion stage (July and August), and the Ca content was high in the fruit... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Citrus; Fruit pulp; Peel; Mineral nutrition. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452019000503003 |
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| Vissotto,Lizziane Cynara; Rodrigues,Eliseu; Chisté,Renan Campos; Benassi,Marta de Toledo; Mercadante,Adriana Zerlotti. |
| The contents of total phenolic compounds (TPC), total flavonoids (TF), and ascorbic acid (AA) of 18 frozen fruit pulps and their scavenging capacities against peroxyl radical (ROO), hydrogen peroxide (H2O2), and hydroxyl radical (OH) were determined. Principal Component Analysis (PCA) showed that TPC (total phenolic compounds) and AA (ascorbic acid) presented positive correlation with the scavenging capacity against ROO, and TF (total flavonoids) showed positive correlation with the scavenging capacity against OH and ROO However, the scavenging capacity against H2O2 presented low correlation with TF (total flavonoids), TPC (total phenolic compounds), and AA (ascorbic acid). The Hierarchical Cluster Analysis (HCA) allowed the classification of the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Bioactive compounds; Antioxidant capacity; Fruit pulp. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000500010 |
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| ARAÚJO,Letícia da Silva; COSTA,Eva Maria Rodrigues; SOARES,Taliane Leila; SANTOS,Idália Souza dos; JESUS,Onildo Nunes de. |
| Abstract The aim of this study was evaluate the physical and physico-chemical characteristics of extracted fruit pulp of passion fruit with different skin color (yellow, light and dark purple) under refrigeration temperatures and storage times. The extracted pulp of passion fruit was stored at different temperatures: 10 °C, 25 °C; - 30 °C and - 80 °C and at four different storage periods: 0; 10; 20 and 30 days. The following physical and physico-chemical characteristics of the fruit were evaluated: color of fruit peel, fruit weight, diameter, length and width of the fruit, peel thickness, peel mass, pulp mass, pulp color, juice yield, pH, soluble solids, titratable acidity and ratio. The physical and physico-chemical results indicate that all the passion... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fruit pulp; Passiflora; Pulp quality; Storage time; Refrigeration. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000300500 |
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| CONCEIÇÃO, E. A. da; VIANA, E. de S.; REIS, R. C.; DIAS, F.; JESUS, J. L. de; MATTA, V. M. da. |
| O umbu, oriundo da região Nordeste do Brasil, vem sendo utilizado para a produção de polpa integral, tanto para o mercado nacional quanto internacional. Nesse contexto, o processamento favorece o extrativismo da fruta levando renda para as famílias da caatinga. O objetivo desse estudo foi comparar dois métodos de obtenção da polpa de umbu e avaliar seus efeitos na qualidade microbiológica e na estabilidade durante o armazenamento. |
| Tipo: Resumo em anais de congresso (ALICE) |
Palavras-chave: Umbu; Polpa; Produto de origem vegetal; Fruit pulp. |
| Ano: 2014 |
URL: http://www.alice.cnptia.embrapa.br/handle/doc/1003262 |
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| AMARIZ, A.; LIMA, M. A. C. de; ALVES, R. E.. |
| he potential use of byproducts from fruit processing has been evaluated in order to propose new uses as well as reducing costs and environmental impact. Most of the studies are focused on byproducts from primary transformation. However, byproducts from secondary transformation can reserve similar reuse opportunities. The aim of this study was to characterize chemical composition and antioxidant capacity that remained on byproducts from fruit processing at the pulp refinement stage. The byproducts from pulp refining were evaluated in cashew, cocoa, cupuassu, genipap, papaya, passion fruit seed, plum, soursop (pulp and seeds), strawberry, tamarind (pulp and seeds), umbu and yellow mombin fruits. Water activity, acidity, pH, soluble solids, sugars, starch,... |
| Tipo: Artigo em periódico indexado (ALICE) |
Palavras-chave: Fonte de carboidrato; Carotenóides; Polifenóis; Aplicação prática; Polpa de Fruta; Subproduto; Composição Química; Processamento; Fruta; Fruit pulp; Byproducts. |
| Ano: 2018 |
URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1093074 |
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| Registros recuperados: 13 | |
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