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Estabilidad de antocianinas en jugos pasteurizados de mora (Rubus glaucus Benth) / Stability of anthocyanins in pasteurized juice of blackberry (Rubus glaucus benth)
Moreno-Alvarez, Mario José; Matos, Alfredo Viloria; López, Eliezer; Belén, Douglas.
  • Moreno-Alvarez, Mario José; Universidad Simón Rodríguez. Ingenieria de Alimentos. Laboratorio de Biomoléculas. VE
  • Matos, Alfredo Viloria; Universidad Simón Rodríguez. Ingenieria de Alimentos. Laboratorio de Biomoléculas. VE
  • López, Eliezer; Universidad Simón Rodríguez. Ingenieria de Alimentos. Laboratorio de Biomoléculas. VE
  • Belén, Douglas; Universidad Simón Rodríguez. Ingenieria de Alimentos. Laboratorio de Biomoléculas. VE
Arch. latinoam. nutr ; 52(2): 181-186, jun. 2002.
Artigo em Espanhol | LILACS | ID: lil-330467
RESUMO
In this research the chemical stability of total anthocyanins in three pasteurized juices elaborated from 12 of blackberry (Rubus glaucus Benth) pulp, and addition of ascorbic acid (Formulation A 0.1, Formulation B 0.05 and Formulation C 0.01), was evaluated by means of absorption visible spectra (400-580 nm). Physicol-chemical characterization (acidity, soluble solids content in degree Brix, pH), and count of mesophilic microorganism, fungi, yeasts, fecal coliforms (PMN/mL) and Escherichia coli, were evaluated. Sensorial parameters (color, smell, flavor) were investigated by means of un-trained panel using a hedonic scale (Fridman, P < 0.05). The study was performed during storage for 9 days. The total anthocyanins were reported as pelargonidin-3-glycoside g/L, and no significant differences were founded among the evaluated in each formulation during storage (P > 0.05). Bactocromic effect due to oxidation as not observed. Acidity (6.0-7.2 mL NaOH 0.079 N), soluble solids content (9.0-9.8 degrees Brix) and pH (3.4) did not show significant differences (P > 0.05). The microbiological evaluation showed minimum values for pasturized products (fungi CFU/mL < 10, yeast CFU/mL < 10, fecal coliforms CFU/mL < 10 and mesophilic microorganism CFU/mL between 120-140 on first day in storage). Sensorial analysis did not show significant differences (Fridman, P > 0.05).
Assuntos
Texto completo: DisponíveL Índice: LILACS (Américas) Assunto principal: Ácido Ascórbico / Conservação de Alimentos / Frutas / Antocianinas / Antioxidantes Idioma: Espanhol Revista: Arch. latinoam. nutr Assunto da revista: Bioqu¡mica / Educa‡Æo Alimentar e Nutricional / Fen“menos Fisiol¢gicos da Nutri‡Æo / Microbiologia de Alimentos / NUTRICAO Ano de publicação: 2002 Tipo de documento: Artigo País de afiliação: Venezuela Instituição/País de afiliação: Universidad Simón Rodríguez/VE

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Texto completo: DisponíveL Índice: LILACS (Américas) Assunto principal: Ácido Ascórbico / Conservação de Alimentos / Frutas / Antocianinas / Antioxidantes Idioma: Espanhol Revista: Arch. latinoam. nutr Assunto da revista: Bioqu¡mica / Educa‡Æo Alimentar e Nutricional / Fen“menos Fisiol¢gicos da Nutri‡Æo / Microbiologia de Alimentos / NUTRICAO Ano de publicação: 2002 Tipo de documento: Artigo País de afiliação: Venezuela Instituição/País de afiliação: Universidad Simón Rodríguez/VE