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Impact of processing, packages, and storage on quality of mangaba ( Hancornia speciosa Gomes) jelly
2020; Wiley; Volume: 44; Issue: 10 Linguagem: Inglês
10.1111/jfpp.14814
ISSN1745-4549
AutoresElídio Zaidine Maurício Zitha, Patrícia da Silva Machado, Luciana Affonso Junqueira, Esperança Cativa Baptista João, Jaime Vilela de Resende, Elisângela Elena Nunes Carvalho, Eduardo Valério de Barros Vilas Boas,
Tópico(s)Botanical Research and Applications
ResumoJournal of Food Processing and PreservationVolume 44, Issue 10 e14814 ORIGINAL ARTICLE Impact of processing, packages, and storage on quality of mangaba (Hancornia speciosa Gomes) jelly Elídio Zaidine Maurício Zitha, Elídio Zaidine Maurício Zitha orcid.org/0000-0003-0895-4194 Department of Food Science, Federal University of Lavras, Lavras, BrazilSearch for more papers by this authorPatrícia da Silva Machado, Patrícia da Silva Machado Department of Food Science, Federal University of Lavras, Lavras, BrazilSearch for more papers by this authorLuciana Affonso Junqueira, Luciana Affonso Junqueira Department of Food Science, Federal University of Lavras, Lavras, BrazilSearch for more papers by this authorEsperança Cativa Baptista João, Esperança Cativa Baptista João Department of Food Science, Federal University of Lavras, Lavras, BrazilSearch for more papers by this authorJaime Vilela de Resende, Jaime Vilela de Resende Department of Food Science, Federal University of Lavras, Lavras, BrazilSearch for more papers by this authorElisângela Elena Nunes Carvalho, Elisângela Elena Nunes Carvalho Department of Food Science, Federal University of Lavras, Lavras, BrazilSearch for more papers by this authorEduardo Valério de Barros Vilas Boas, Corresponding Author Eduardo Valério de Barros Vilas Boas evbvboas@ufla.br Department of Food Science, Federal University of Lavras, Lavras, Brazil Correspondence Eduardo Valério de Barros Vilas Boas, Department of Food Science, Federal University of Lavras, University Campus, 3037, CEP37200-900, Lavras, Minas Gerais, Brazil. Email: evbvboas@ufla.brSearch for more papers by this author Elídio Zaidine Maurício Zitha, Elídio Zaidine Maurício Zitha orcid.org/0000-0003-0895-4194 Department of Food Science, Federal University of Lavras, Lavras, BrazilSearch for more papers by this authorPatrícia da Silva Machado, Patrícia da Silva Machado Department of Food Science, Federal University of Lavras, Lavras, BrazilSearch for more papers by this authorLuciana Affonso Junqueira, Luciana Affonso Junqueira Department of Food Science, Federal University of Lavras, Lavras, BrazilSearch for more papers by this authorEsperança Cativa Baptista João, Esperança Cativa Baptista João Department of Food Science, Federal University of Lavras, Lavras, BrazilSearch for more papers by this authorJaime Vilela de Resende, Jaime Vilela de Resende Department of Food Science, Federal University of Lavras, Lavras, BrazilSearch for more papers by this authorElisângela Elena Nunes Carvalho, Elisângela Elena Nunes Carvalho Department of Food Science, Federal University of Lavras, Lavras, BrazilSearch for more papers by this authorEduardo Valério de Barros Vilas Boas, Corresponding Author Eduardo Valério de Barros Vilas Boas evbvboas@ufla.br Department of Food Science, Federal University of Lavras, Lavras, Brazil Correspondence Eduardo Valério de Barros Vilas Boas, Department of Food Science, Federal University of Lavras, University Campus, 3037, CEP37200-900, Lavras, Minas Gerais, Brazil. Email: evbvboas@ufla.brSearch for more papers by this author First published: 21 July 2020 https://doi.org/10.1111/jfpp.14814Citations: 4Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Abstract This work investigated the impact of processing, packages, and storage time on quality of mangaba jelly (p < .05). Therefore, mangaba fresh jelly was compared to the mangaba pulp, before processing. Besides, mangaba jelly packed in ambar and transparent glass jars was evaluated at 0, 3, 6, 9, and 12 months of storage. The mangaba jelly presented lower averages of proximate components, water activity, titratable acidity, and color variables (L*, C*, and °hue) and higher averages of total soluble solids, pH, pectin, carbohydrate levels, and total energy value. Storage time significantly influenced all the variables studied except ash, fiber, springiness, sensory attributes (color and aroma), although the packages have not affected differently any variable studied. Mangaba jelly behaved as shear thinning fluid that fitted better to the Herschel–Bulkley model. The results of this study have potential to expand the consumption of mangaba as new product all year round. Practical applications Exotic fruit consumption has been growing steadily over the last decades due to consumer awareness of health benefits. The Cerrado biome presents a huge variety of native species whose exotic fruits have a great potential because they supply functional properties that impart health benefits beyond basic nutrition. The mangaba, an exotic fruit from Cerrado, is an excellent source of nutritional and bioactive compounds that have been implicated in reducing the risk of diseases such as tuberculosis as well as inflammatory disorders. However, it has short postharvest life and it is still commercial underexplored. Therefore, jelly processing can increase the marketing period as well as the aggregate economic value and extend the shelf life. CONFLICT OF INTEREST The authors have declared no conflicts of interest for this article. Citing Literature Volume44, Issue10October 2020e14814 RelatedInformation
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