Dos Santos Oliveira Maria Olivia, Dias Bianca Barros, Pires Caroline Roberta Freitas, Freitas Bárbara Catarina Bastos, de Aguiar Aynaran Oliveira, da Silva Juliana Fonseca Moreira, de Souza Martins Glêndara Aparecida
Laboratory of Kinetics and Process Modeling, Federal University of Tocantins, Quadra 109 Norte, Avenida NS15, ALCNO-14-Plano Diretor Norte, Palmas, TO 77001-090 Brazil.
J Food Sci Technol. 2022 Sep;59(9):3399-3407. doi: 10.1007/s13197-021-05323-x. Epub 2022 Jan 18.
Araticum is an exotic fruit with unique sensory features and also high nutritional value characteristics. This study aimed to develop araticum jams with substitution of commercial pectin for passion fruit albedo, as well as to evaluate its physical, microbiological and sensorial stability during storage in polyethylene and polypropylene packages. Samples were analyzed at 25 and 35 °C for 130 days. During the storage the values of pH (3.5-4.9), titratable acidity (0.27-0.62%), color (L* 20.56-28.49, a* 1.32-7.03, and b* 1.32-9.29), chroma (1.86-11.65), hue (0.60-1.03), soluble solids (68-79.70 ºBrix), reducing sugars (12.60-60.30%), non-reducing sugars (6.22-56.19%), total sugars (55.30-96.30%), and carotenoids (0.21-1.27 mg.100 g) varied. The indicated shelf life was approximately 117 and 65 days for jams in polypropylene package, and 112 and 63 days for those kept in the polyethylene package, when the temperature of storage was 25 and 35 ºC, respectively. Araticum fruit is a good source for jams, that can contribute to the increased insertion of foods of better nutritional value in the consumer market.
刺果番荔枝是一种具有独特感官特性且营养价值高的外来水果。本研究旨在开发用百香果果皮替代商业果胶的刺果番荔枝果酱，并评估其在聚乙烯和聚丙烯包装中储存期间的物理、微生物和感官稳定性。在25℃和35℃下对样品进行了130天的分析。在储存期间，pH值（3.5 - 4.9）、可滴定酸度（0.27 - 0.62%）、颜色（L* 20.56 - 28.49、a* 1.32 - 7.03和b* 1.32 - 9.29）、色度（1.86 - 11.65）、色调（0.60 - 1.03）、可溶性固形物（68 - 79.70°Brix）、还原糖（12.60 - 60.30%）、非还原糖（6.22 - 56.19%）、总糖（55.30 - 96.30%）和类胡萝卜素（0.21 - 1.27mg·100g）的值有所变化。当储存温度分别为25℃和35℃时，聚丙烯包装的果酱的指示保质期约为117天和65天，聚乙烯包装的果酱的指示保质期约为112天和63天。刺果番荔枝果实是制作果酱的良好原料，有助于在消费市场增加营养价值更高的食品的投放。
