Effect of gamma radiation and pasteurization on the shelf-life of juçara pulp (Euterpe edulis)

Acta Agronómica



Bibliographic data

Translated title: Efecto de la radiación gamma y la pasteurización en la vida útil de la pulpa de Juçara (Euterpe edulis)
Journal Title: Acta Agronómica
First author: Paula Porrelli Moreira da Silva
Other Authors: José Guilherme Prado Martin;
Marta Helena Fillet Spoto
Palabras clave:
Traslated Keywords:
Language: English
Get full text: https://revistas.unal.edu.co/index.php/acta_agronomica/article/view/75132
Resource type: Journal Article
Source: Acta Agronómica; Vol 67, No 4 (Year 2018).
DOI: http://dx.doi.org/10.15446/acag.v67n4.75132
Publisher: Universidad Nacional de Colombia
Usage rights: Reconocimiento - NoComercial - SinObraDerivada (by-nc-nd)
Knowledge areas / Categories: Life Sciences --> Agronomy
Life Sciences --> Food Science --AMP-- Technology
Life Sciences --> Soil Science

Statistical data

  • Views
  • Consultations
  • Citation style
  • Share
  • Export record
  • Favourites

Bibliometric data

WOS

Bibliography: Alexandre, D., Cunha, R. L., and Hubinger, M. D. (2004). Preservation of the assai pulp through the application of obstacles. Food Sci. Techn. 24(1):114-119. http://dx.doi.org/10.1590/S0101-20612004000100021 AOAC International. (2005). Official methods of analysis. In. Gaithersburg: AOAC International. Arvanitoyannis, I. S., Stratakos, A. C., and Tsarouhas, P. (2009). Irradiation Applications in Vegetables and Fruits: A Review. Critical Rev.Food Sci. Nutr. 49(5):427-462. http://dx.doi.org/10.1080/10408390802067936 Bastos, C. T. R. M. L., T.M.S., Rogez, H., and Pena, R. S. (2008). Study of the efficiency of the pasteurization of pulp of taperebá (Spondias mombin). Braz. J. Food Nutr. 19(2):123-131. Bicudo, M. O. P., Ribani, R. H., and Beta, T. (2014). Anthocyanins, phenolic acids and antioxidant properties of jucara fruits (Euterpe edulis M.) along the on-tree ripening process. Plant Foods Human Nutr. 69(2):142-147. http://dx.doi.org/10.1007/s11130-014-0406-0 Breitfellner, F., Solar, S., and Sontag, G. (2002). Effect of gamma-irradiation on phenolic acids in strawberries. J. Food Sci. 67(2):517-521. http://dx.doi.org/10.1111/j.1365-2621.2002.tb10629.x Campbell-Platt, G. (2011). Food Science and Technology. 2nd edition. John Wiley and Sons Ed. 576 pp Cano, M. P., de Ancos, B., Matallana, M. C., Camara, M., Reglero, G., and Tabera, J. (1997). Differences among Spanish and Latin-American banana cultivars: Morphological, chemical and sensory characteristics. Food Chemistry 59(3):411-419. http://dx.doi.org/10.1016/s0308-8146(96)00285-3 De Brito, E. S., De Araujo, M. C. P., Alves, R. E., Carkeet, C., Clevidence, B. A., and Novotny, J. A. (2007). Anthocyanins present in selected tropical fruits: Acerola, jambolao, jussara, and guajiru. J. Agric. Food Chem. 55(23):9389-9394. http://dx.doi.org/10.1021/jf0715020. De Oliveira Ribeiro, L., Almeida, A. C. S., de Carvalho, C. W. P., Borguini, R. G., Ferreira, J. C. S., Freitas, S. P., da Matta, V. M. (2018) Effect of Processing on Bioactive Compounds, Physicochemical and Rheological Characteristics of Juçara, Banana and Strawberry Smoothie. Plant Foods Human Nutr. 73 (3):222-227. https://doi.org/10.1007/s11130-018-0681-2 Eskin, N. A. M. S., Fereidoon. (2013). Biochemistry of Foods (3 ed. Amsterdam (The Netherlands) and Boston (Massachusetts): Academic Press, an imprint of Elsevier. 584 pp Garcia-Reyes, R. H., and Narvaez-Cuenca, C. E. (2010). The effect of pasteurization on the quality of frozen araza (Eugenia stipitate) MC VAUGH) pulp. J. Food Quality 33(5):632-645. http://dx.doi.org/10.1111/j.1745-4557.2010.00348.x Gil-Izquierdo, A., Gil, M. I., and Ferreres, F. (2002). Effect of processing techniques at industrial scale on orange juice antioxidant and beneficial health compounds. J. Agricultural Food Chem. 50(18):5107-5114. http://dx.doi.org/10.1021/jf020162 Hanotel, L., Fleuriet, A., and Boisseau, P. (1995). Biochemical-changes involved in browning of gamma-irradiated cut witloof chicory. Postharvest Biol. Techn. 5(3):199-210. http://dx.doi.org/10.1016/0925-5214(94)00028-q Meilgaard, M. C., Civille, G. V., and Carr, B. T. (2006). Sensory evaluation techniques. 4th edition. Boca Raton: CRC Press. 466 pp Neves, L. C., Tosin, J. M., Benedette, R. M., and Cisneros-Zevallos, L. (2015). Post-harvest nutraceutical behaviour during ripening and senescence of 8 highly perishable fruit species from the Northern Brazilian Amazon region. Food Chem. 174 (1):188-196. https://doi.org/10.1016/j.foodchem.2014.10.111 Pacheco-Palencia, L. A., Hawken, P., and Talcott, S. T. (2007). Phytochemical, antioxidant and pigment stability of acai (Euterpe oleracea Mart.) as affected by clarification, ascorbic acid fortification and storage. Food Res. Intern. 40(5):620-628. http://dx.doi.org/10.1016/j.foodres.2006.11.006 Silva, F. M., and Silva, C. L. M. (2000). Note. Quality evaluation of cupuacu (Theobroma grandiflorum) puree after pasteurization and during storage. Food Sci. Techn. Intern. 6(1):53-58. http://dx.doi.org/10.1177/108201320000600108 Silva, F. V. M., and Gibbs, P. (2004). Target selection in designing pasteurization processes for shelf-stable high-acid fruit products. Critical Rev. Food Sci. Nutr. 44(5):353-360. http://dx.doi.org/10.1080/10408690490489251 Singleton, V. L., Orthofer, R., and Lamuela-Raventos, R. M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods in Enzymology.299:152-178. https://doi.org/10.1016/S0076-6879(99)99017-1.