Evaluation of the shelf-life of blackberry pulp fortified with physiologically active compounds
Evaluación de la vida útil de la pulpa de mora enriquecida con compuestos fisiológicamente activos
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Restrepo, M. A., Luna Ramírez, J. C., & Quintero Castaño, V. . (2019). Evaluation of the shelf-life of blackberry pulp fortified with physiologically active compounds. Respuestas, 24(2), 16–26. https://doi.org/10.22463/0122820X.1827
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Abstract
The shelf-life of a pasteurized blackberry juice with added calcium and vitamin C was evaluated in the present work. The product underwent physicochemical, microbiological, and sensory characterization at 25, 35, and 45 °C for 30 days at 80% relative humidity. An analysis of variance was performed to determine the variable most affected during storage. The results showed that mesophilic microorganisms were detected on day 21 of storage at 15 °C, at day 18 at 25 °C, and at day 11 at 35 °C. Integrated kinetic and Arrhenius mathematical models were obtained for the physicochemical variables L *, a *, b *, brix, pH, and viscosity. The kinetic models of the sensory behavior of the blackberry pulp stored at 25 °C were obtained. It was possible to sensorily determine that the product was rejected on average for all descriptors at 12 days.
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References
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Shelf-life extension and quality Ranjitha K., Sudhakar Rao D.V., Shivashankara K.S., Oberoi H.S., Roy T.K., Bharathamma H. retention in fresh-cut carrots coated with pectin. Innovative Food Science & Emerging Technologies, 42, pp. 91-100, 2017
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Bosch V., Cilla A., García-Llatas G., Gilabert V., Boix R., Alegría A. Kinetics of ascorbic acid degradation in fruit-based infant foods during storage. Journal of Food Engineering, 116 (2), pp. 298-303, 2013.
Ibarz R., Garvín A., Ibarz A. Kinetic and thermodynamic study of the photochemical degradation of patulin. Food Research International, 99, pp. 348-354, 2017.
Buvé C., Kebede B.T., De Batselier C., Carrillo C., Pham H.T.T., Hendrickx M., Grauwet T., Van Loey A. Kinetics of colour changes in pasteurised strawberry juice during storage. Journal of Food Engineering. 216, pp. 42-51, 2018.
Giménez A., Gagliardi A., Ares G. Estimation of failure criteria in multivariate sensory shelf life testing using survival analysis. Food Research International, 99, pp.542-549, 2017.
Ministerio de Agricultura, Republica de Colombia. Plataforma Siembra. 2016. Available in: www.siembra.gov.co. [Consulted April 2017].
Ada Brambilla, Dario Maffi, Anna Rizzolo, Study of the influence of berry-blanching on syneresis in blueberry purées, Procedia Food Science, 1, pp. 1502-1508. 2011.
Palazón M.A., Pérez-Conesa D., Abellán P., Ros G., Romero F., Vidal M.L. Determination of shelf-life of homogenized apple-based beikost storage at different temperatures using Weibull hazard model. LWT - Food Science and Technology, 42(1), pp 319-326, 2009.
Remini H., Mertz C., Belbahi A., Achir N., Dornier M., Madani K. Degradation kinetic modelling of ascorbic acid and colour intensity in pasteurised blood orange juice during storage. Food Chemistry, 173, pp. 665-673, 2015.
Quintero Castaño V.D., Lucas J.C., Giraldo G., Vasco J. Caracterización Fisicoquímica Del Mango Común (Mangifera indica L.) Durante Su Proceso De Maduracion. Biotecnología en el Sector Agropecuario y Agroindustrial 11(1), pp. 10-18, 2013.
Martinez Agudelo P.A., Quintero Castaño V.D. Evaluación fisicoquímica, microbiológica y sensorial de jugo de mora enriquecido con compuestos fisiológicamente activos. Trabajo de grado de Maestría en Química, Universidadd del Quindio: Facultad de Ciencias Básicas. 2017
Quintero Castaño V.D.. Biomoléculas y Nutrición Aletheia, 1(1), pp. 168-173, 2011.
Quintero-Castaño, V. y Navarro, D. Diseño de un prototipo de jugo probiótico de mora con L. casei. Trabajo de Grado ingeniería agroindustrial. Universidad la Gran Colombia, Armenia. 2010
Galindo Alejandro, Luis Noguera-Artiaga, Zulma N. Cruz, Francisco Burló, Francisca Hernández, Arturo Torrecillas, Ángel A. Carbonell-Barrachina, Sensory and physico-chemical quality attributes of jujube fruits as affected by crop load, LWT - Food Science and Technology, 63(2), pp. 899-905, 2015.
Agudelo, P. Varela, S. Fiszman, Methods for a deeper understanding of the sensory perception of fruit fillings, Food Hydrocolloids, 46, pp. 160-171, 2015.
Lemos Á.T., Ribeiro A.C., Fidalgo L.G., Delgadillo I., Saraiva J.A. Extension of raw watermelon juice shelf-life up to 58 days by hyperbaric storage. Food Chemistry, 231, pp. 61-69, 2017.
Martínez-Flores H.E., Garnica-Romo M.G., Bermúdez-Aguirre D., Pokhrel P.R., Barbosa-Cánovas G.V. Physico-chemical parameters, bioactive compounds and microbial quality of thermo-sonicated carrot juice during storage. Food Chemistry, 172, pp. 650-656, 2015.
Mercali G.D., Jaeschke D.P., Tessaro I.C., Marczak L.D.F. Degradation kinetics of anthocyanins in acerola pulp: Comparison between ohmic and conventional heat treatment. Food Chemistry, 136(2), pp. 853-857, 2013.
Chaves V.C., Calvete E., Reginatto F.H. Quality properties and antioxidant activity of seven strawberry (Fragaria x ananassa Duch) cultivars. Scientia Horticulturae, 225, pp. 293-298, 2017.
Weber F., Larsen L.R. Influence of fruit juice processing on anthocyanin stability. Food Research International. 100 (3) pp. 354-365, 2017.
Aghajanzadeh S., Ziaiifar A.M., Kashaninejad M. Influence of thermal treatment, homogenization and xanthan gum on physicochemical properties of watermelon juice: A response surface approach. LWT - Food Science and Technology, 85, pp. 66-74, 2017.
Shelf-life extension and quality Ranjitha K., Sudhakar Rao D.V., Shivashankara K.S., Oberoi H.S., Roy T.K., Bharathamma H. retention in fresh-cut carrots coated with pectin. Innovative Food Science & Emerging Technologies, 42, pp. 91-100, 2017
Ahmed Zienab F.R., Jiwan P. Palta, Postharvest dip treatment with a natural lysophospholipid plus soy lecithin extended the shelf life of banana fruit, Postharvest Biology and Technology, 113, pp. 58-65, 2016.
Bosch V., Cilla A., García-Llatas G., Gilabert V., Boix R., Alegría A. Kinetics of ascorbic acid degradation in fruit-based infant foods during storage. Journal of Food Engineering, 116 (2), pp. 298-303, 2013.
Ibarz R., Garvín A., Ibarz A. Kinetic and thermodynamic study of the photochemical degradation of patulin. Food Research International, 99, pp. 348-354, 2017.
Buvé C., Kebede B.T., De Batselier C., Carrillo C., Pham H.T.T., Hendrickx M., Grauwet T., Van Loey A. Kinetics of colour changes in pasteurised strawberry juice during storage. Journal of Food Engineering. 216, pp. 42-51, 2018.
Giménez A., Gagliardi A., Ares G. Estimation of failure criteria in multivariate sensory shelf life testing using survival analysis. Food Research International, 99, pp.542-549, 2017.
