International Journal of Food Studies
Sign in
Issue image

More articles from Volume 3, Issue 2, 2014

PhD competences of food studies

Functional properties of proteins isolated from industrially produced sunflower meal

Variation of physicochemical and sensory properties during the aging of yerba mate

Effect of pre-treatments on solar drying kinetics of red seedless grapes (cv. Monukka)

Fermentation and antimicrobial characteristics of Lactobacillus plantarum and Candida tropicalis from Nigerian fermented maize (akamu)

Stability of cupuaçu (Theobroma grandiflorum) nectar during storage

Margarida Cortez Vieira ,
Margarida Cortez Vieira
View authors publications

Search this author on:

PubMed | Google Scholar
Cristina L.M. Silva
Cristina L.M. Silva
View authors publications

Search this author on:

PubMed | Google Scholar

Published: 01.12.2013.

Volume 3, Issue 2 (2014)

https://doi.org/10.7455/ijfs.v3i2.162

Abstract

A shelf-life study on cupuaçu nectar (Theobroma grandiflorum) was carried out in two parts. Part I studied the microbial stability of the regular nectar (batch R) and the same nectar fortified with synthetic ascorbic acid (AA) (batch F), pasteurized at 90 °C for 3 min and hot filled in glass bottles. Total Plate Count (TPC), yeast and molds as well as pH, total soluble solids (TTS), titratable acidity and hidroxymethylfurfural (HMF) were followed along 43 storage days at 4, 25 and 35 °C. At the end of the storage period neither TPC nor molds or yeast had recovered the initial loads observed before pasteurization, for both R and F batches. Right after pasteurization, acidity increased slightly, pH decreased from 3.52 to 3.3, and TSS increased from 18.7 to 19.0 °Brix, with all stabilizing afterwards.Part II evaluated ascorbic (AA) and dehydroascorbic (DHAA) acids’ stabilization in the two batches, R and F, and dissolved oxygen (DO) was monitored. Both batches were stored at the same temperatures as in Part I for two months. For batch R, the AA degradation results followed a reversible first order reaction (EaAA(R)=-34±6 kJ/mol, kAA(R)25°C=0.006±0.003 days-1, C0AA(R)=0.92±0.01 and C∞AA(R)= 0.43±0.19). For the (F) nectar, the experimental data fitted a first order model well (EaAA(F)=30±17 kJ/mol, kAA(F)25°C =0.0016±0.0004 days-1). DO was modeled as a fractional conversion model (EaDO= 67±17 kJ/mol, kDO25°C= 1.94±0.94 days-1, C0DO=0.97±0.03 and C∞DO= 0.55±0.01). For both nectars, storage at environmental temperatures was preferred (AA retention above 80%) to refrigeration, due to the slower rate of diffusion of DO at lower temperatures.

References

1.
Ahrné LM, Oliveira FAR, Manso MC, Drumond MC, Öste R, Gekas V. Modelling of dissolved oxygen concentration during storage of packaged liquid doods. Journal of Food Engineering. 1997;34(2):213–24.
2.
ARABSHAHI A, LUND DB. CONSIDERATIONS IN CALCULATING KINETIC PARAMETERS FROM EXPERIMENTAL DATA. Journal of Food Process Engineering. 1985;7(4):239–51.
3.
Ayhan Z, Yeom HW, Zhang QH, Min DB. Flavor, Color, and Vitamin C Retention of Pulsed Electric Field Processed Orange Juice in Different Packaging Materials. Journal of Agricultural and Food Chemistry. 2001;49(2):669–74.
4.
Barbosa W, Hunn A, Nazare R, Nagata I. Estudos fisicos e quimicos dos frutos: bacuri (platonia insignis), cupuacu (theobroma grandiflorum) e muruci (byrsonima crassifolia). 1979;797–808.
5.
BlSSETT OW, BERRY RE. ASCORBIC ACID RETENTION IN ORANGE JUICE AS RELATED TO CONTAINER TYPE. Journal of Food Science. 1975;40(1):178–80.
6.
Damasceno L, Fernandes F, Magalhaes M, Brito E. Evaluation and optimization of non enzymatic browning of cajuina during thermal treatment. Brazilian Journal of Chemical Engineering. 2008;(2):313–20.
7.
EISON‐PERCHONOK MH, DOWNES TW. Kinetics of Ascorbic Acid Autoxidation as a Function of Dissolved Oxygen Concentration and Temperature. Journal of Food Science. 1982;47(3):765–7.
8.
Gregory J, Iii. Vitamins Chapter 8. 1996;538–610.
9.
Hsieh YHP, Harris ND. Effect of sucrose on oxygen uptake of ascorbic acid in a closed aqueous system. Journal of Agricultural and Food Chemistry. 1993;41(2):259–62.
10.
HSIEH YP, HARRIS ND. Oxidation of Ascorbic Acid in Copper‐Catalyzed Sucrose Solutions. Journal of Food Science. 1987;52(5):1384–6.
11.
Microbiology of food and animal feeding stuffs-horizontal method for the enumeration of microorganisms-colonycount technique at 30 • C. International Organisation for Standardisation. ISO. 1978;2173–4833.
12.
International organization of standardization -ISO. Fruit and vegetable products: Determination of Titrable Acidity. 2. ed. ISO. 1998;750.
13.
Manso MC, Oliveira FAR, Oliveira JC, Frías JM. Modelling ascorbic acid thermal degradation and browning in orange juice under aerobic conditions. International Journal of Food Science & Technology. 2001;36(3):303–12.
14.
Marshall M, Nagy S, Rouseff B. Factors impacting on the quality of stored citrus fruit beverages. Developments in Food Science. 1986;(12):237–54.
15.
Mcintyre S, Ikawa J, Parkinson N, Haglund J, Lee J. Characteristics of an acidophilic bacillus strain isolated from shelf-stable juices. Journal of Food Protection. 1995;(3):319–21.
16.
Oliveira M. Contribuição ao aproveitamento industrial do cupuaçu (Theobroma grandiflorum Schum.) (Doctoral dissertation. 1981;
17.
Pedro AMK, Ferreira MMC. Multivariate accelerated shelf‐life testing: a novel approach for determining the shelf‐life of foods. Journal of Chemometrics. 2006;20(1–2):76–83.
18.
Polydera AC, Stoforos NG, Taoukis PS. Comparative shelf life study and vitamin C loss kinetics in pasteurised and high pressure processed reconstituted orange juice. Journal of Food Engineering. 2003;60(1):21–9.
19.
Sahbaz F. The effect of citrate anions on the kinetics of cupric ion-catalysed oxidation of ascorbic acid. Food Chemistry. 1993;47(4):345–9.
20.
Sampedro F, Geveke DJ, Fan X, Rodrigo D, Zhang QH. Shelf‐Life Study of an Orange Juice–Milk Based Beverage after PEF and Thermal Processing. Journal of Food Science. 2009;74(2).
21.
Sawamura M, Takemoto K, Matsuzaki Y, Ukeda H, Kusunose H. Identification of two degradation products from aqueous dehydroascorbic acid. Journal of Agricultural and Food Chemistry. 1994;(5):1200–3.
22.
Silva C. Étude pluridisciplinaire de transformations de fruits amazoniens en vue de leur valeur par les organizations paysannes existantes. 1998;
23.
Silva FVM, Silva CLM. Quality optimization of hot filled pasteurized fruit purees: Container characteristics and filling temperatures. Journal of Food Engineering. 1997;32(4):351–64.
24.
SINGH RP, HELDMAN DR, KIRK JR. KINETICS OF QUALITY DEGRADATION: ASCORBIC ACID OXIDATION IN INFANT FORMULA DURING STORAGE. Journal of Food Science. 1976;41(2):304–8.
25.
Solberg P, Castberg H, Osmunsen J. Packaging systems for fruit juices and non-carbonated beverages. Chapter 12. 1990;330–51.
26.
1995;
27.
Tannenbaum S. Ascorbic acid. Chapter 7. 1976;(2):477–544.
28.
Tchango Tchango J, Tailliez R, Eb P, Njine T, Hornez JP. Heat resistance of the spoilage yeastsCandida pelliculosaandKloeckera apisand pasteurization values for some tropical fruit juices and nectars. Food Microbiology. 1997;14(1):93–9.
29.
Van der Plancken I, Van Loey A, Hendrickx ME. Kinetic study on the combined effect of high pressure and temperature on the physico-chemical properties of egg white proteins. Journal of Food Engineering. 2007;78(1):206–16.
30.
Verlinde PHCJ, Oey I, Deborggraeve WM, Hendrickx ME, Van Loey AM. Mechanism and Related Kinetics of 5-Methyltetrahydrofolic Acid Degradation during Combined High Hydrostatic Pressure−Thermal Treatments. Journal of Agricultural and Food Chemistry. 2009;57(15):6803–14.
31.
Vieira MC, Teixeira AA, Silva CLM. Mathematical modeling of the thermal degradation kinetics of vitamin C in cupuaçu (Theobroma grandiflorum) nectar. Journal of Food Engineering. 2000;43(1):1–7.
32.
WANG XY, SEIB PA, RA KS. L‐Ascorbic Acid and Its 2‐Phosphorylated Derivatives in Selected Foods: Vitamin C Fortification and Antioxidant Properties. Journal of Food Science. 1995;60(6):1295–300.
33.
ZAPATA S, DUFOUR J. Ascorbic, Dehydroascorbic and Isoascorbic Acid Simultaneous Determinations by Reverse Phase Ion Interaction HPLC. Journal of Food Science. 1992;57(2):506–11.

Citation

Copyright

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

Article metrics

Google scholar: See link

The statements, opinions and data contained in the journal are solely those of the individual authors and contributors and not of the publisher and the editor(s). We stay neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Most read articles

Indexed by
Scopus
DOAJ
Sherpa-Romero
Google Scholar
Crossref