Stability of bocaiuva (Acrocomia spp.) mass candy stored in different packages

Q2 Agricultural and Biological Sciences

Food Science and Technology Pub Date : 2024-03-27 DOI:10.5327/fst.00043

Ângela Christina Conte Theodoro, J. R. Donadon, Maria Luiza Brambilla Guasques, Luciana Miyagusku, A. Pott, Fábio Galvani, R. C. A. Guimarães, D. Bogo, V. A. Nascimento, P. Hiane

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Abstract

Bocaiuva (Acrocomia spp.) is a fruit native to areas of Cerrado and Pantanal that stands out for its nutritional value, presence of bioactive substances, and high pulp yield. The aim of this study was to develop a mass candy of bocaiuva, characterize it physicochemically, quantify the retention of bioactive substances, evaluate the physicochemical and microbiological stability and sensorial acceptance for up to 120 days, and verify the effect of different types of packages and storage time on the developed product quality. The prepared mass candy was stored in plastic packages of terephthalate polyethene that were transparent and metallized. We have characterized its centesimal composition and microbiological and sensorial stability, evaluating its color, moisture, pH, soluble solids, titrable acidity, retention of ascorbic acid, carotenoids, total phenolics, and antioxidant capacity. The results indicated that the bocaiuva mass candy stays stable for physicochemical, microbiological, and sensory parameters over storage and that the metallized polyethene terephthalate package best conserves the bioactive substances.

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在不同包装中储存的博凯乌瓦（Acrocomia spp.）块状糖果的稳定性

Bocaiuva（Acrocomia spp.）是一种原产于 Cerrado 和 Pantanal 地区的水果，因其营养价值高、含有生物活性物质和果肉产量高而闻名。本研究的目的是开发一种菠萝糖，描述其物理化学特征，量化生物活性物质的保留，评估其物理化学和微生物稳定性以及长达 120 天的感官接受度，并验证不同类型的包装和储存时间对所开发产品质量的影响。制备的块状糖果储存在透明的金属对苯二甲酸聚乙烯塑料包装中。我们对糖果的色泽、水分、pH 值、可溶性固形物、滴定酸度、抗坏血酸保留率、类胡萝卜素、总酚类物质和抗氧化能力进行了评估，从而确定了糖果的主要成分以及微生物和感官稳定性。结果表明，博凯乌瓦糖果在贮藏期间的物理化学、微生物和感官参数都很稳定，而金属化聚对苯二甲酸乙二醇酯包装最能保存生物活性物质。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Science and Technology 农林科学-食品科技

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0.00%

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审稿时长

12 weeks

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