Processing, characterization and stability of Brazil nut (Bertholletia excelsa) extract

Authors

DOI:

https://doi.org/10.33448/rsd-v9i5.3292

Keywords:

Minerals; Rheology; Sensory analysis; Pseudoplastic fluid

Abstract

The aim of this work was to obtain Brazil-soluble Brazil nut extract on a pilot scale, to determine the physical-chemical, microbiological, sensory and rheological characteristics of the products obtained and to determine the microbiological, physical-chemical and physical stability of the extract in presence and absence light and preservatives. This is a quantitative study, carried out in the laboratory. Extracts were characterized in terms of physicochemical (proximate composition, mineral profile, pH, titratable acidity, color), rheological (apparent viscosity, flow index, consistency coefficient), microbiological (yeast and molds, Salmonella sp., coliforms at 35ºC and at 45ºC and coagulase positive Staphylococcus), and sensory (odor, color, taste, global impression, buying intention) parameters. Furthermore, the effect of the addition of preservatives (500 mg/L citric acid, 0.15% w:v sodium benzoate and 0.1% w:v potassium sorbate) and of the exposure to light on the physicochemical (pH, titratable acidity), physical (color variation) and microbiological stabilities throughout storage were assessed. The extracts had high energy content, due to its high protein and fat contents, besides being a valuable source of selenium. The extracts were characterized as non-Newtonian pseudoplastic fluids, and were well accepted in sensory analysis, with up to 60% of the consumers indicating willingness to buy the product. The presence of preservatives at least doubled the shelf-life of the products, from 9 to up to 21 days. The incidence of light had no effect in the stability of the extracts.

References

AOAC. Association of Official Analytical Chemists – AOAC. (2010). Official methods of analysis. 18th. ed. Washington: AOAC.

APHA, American Public Health Association (2001). Compendium of Methods for the Microbiological Examination of Foods. 4th. ed. Washington: American Public Health Association.

Arévalo-Pinedo, A., Carneiro, B. L. A., Barbosa, M. C., Dantas, A., & Lacerda, G. E. (2013). Aceitabilidade de bebida mista de extrato “leite” de babaçu (Orbygnia speciosa) e de castanha-do-Brasil (Bertholletia excelsa). Magistra, 26, 1-4.

Brasil. (2001). Agência Nacional de Vigilância Sanitária. Resolução RDC n° 12, de 02 de Janeiro de 2001. Aprova o Regulamento Técnico sobre padrões microbiológicos para alimentos. Diário Oficial da União. Brasilia, DF.

Cardarelli, H. R. & Oliveira, A. J. (2000). Conservação do leite de castanha-do-Pará. Scientia Agricola, 57(4), 617-622.

Chen, L. & Opara, U. L. (2013). Texture measurement approaches in fresh and processed foods — A review. Food Research International, 51(2), 823-835.

FAO. Food and Agriculture Organization. (2001). Chapter 15: Selenium. In: ___. Human Vitamin and Mineral Requirements. (pp. 235-255). Rome: Food and Agriculture Organization of the United Nations.

FAO. Food and Agriculture Organization. (2003). Food energy - methods of analysis and conversion factors. Rome: Food and Agriculture Organization of the United Nations.

Felberg, I., Antoniassi, R., Deliza, R., Freitas, S. C. & Modesta, R. C. D. (2009). Soy and Brazil nut beverage: processing, composition, sensory, and color evaluation. Ciência e Tecnologia de Alimentos, 29(3), 609–617.

Felberg, I., Cabral, L. C., Gonçalves, E. B. & Deliza, R. (2002). Efeito das condições de extração no rendimento e qualidade do leite de castanha-do-Brasil despeliculada. Boletim CEPPA, 20(1), 75-88.

Freitas-Silva, O. & Venancio, A. (2011). Brazil nuts: benefits and risks associated with the contamination by fungi and mycotoxins. Food Research International, 44(5), 1434–1440.

Hirashima, M., Takahashi, R. & Nishinari, K. (2005). Effects of adding acids before and after gelatinization on the viscoelasticity of cornstarch pastes. Food Hydrocolloids, 19(5), 909-914.

IAL. Instituto Adolfo Lutz. (2008). Normas analíticas do instituto Adolfo Lutz: métodos químicos e físicos para análise de alimentos. São Paulo: Instituto Adolfo Lutz.

Ibanoglu, E. (2002). Rheological behavior of whey protein stabilized emulsions in the presence of gum arabic. Journal of Food Engineering, 52(3), 273–277.

Karastogianni, S., Girousi, S., & Sotiropoulos, S. (2016). pH: Principles and Measurement. In: Caballero, B., Finglas, P. M., & Toldrá, F. (Eds.). Encyclopedia of Food and Health. Oxford: Elsevier.

Kornacki, J. L. & Johnson, J. L. (2001). Enterobacteriaceae, Coliforms and Escherichia coli as Quality and Safety Indicators. In AMERICAN PUBLIC HEALTH ASSOCIATION (Eds). Compendium of methods for the microbiological examination of foods (pp. 69-82). Washington: American Public Health Association.

Lewis, M. J. & Heppell, N. J. (2000). Continuous thermal processing of foods: Pasteurization and UHT sterilization. Gaithersburg: Springer US.

Nogueira, R.M., Álvares, V. S., Ruffato, S., Lopes, R. P., & Silva, J. S. E. (2014). Physical properties of Brazil nuts. Associação Brasileira de Engenharia Agrícola, 34(5), 963–971.

Pereira, A. S., Shitsuka, D. M., Parreira, F. J., & Shitsuka, R. (2018). Metodologia do trabalho científico. [e-Book]. Santa Maria. Ed. UAB / NTE / UFSM. Available at: https://repositorio.ufsm.br/bitstream/handle/1/15824/Lic_Computacao_Metodologia-Pesquisa-Cientifica.pdf?sequence=1. Accessed on: March. 24, 2020.

Santos, M.; Silva Júnior, F. M. R., & Muccillo-Baisch, A. L. (2017). Selenium content of Brazilian foods: A review of the literature values. Journal of Food Composition and Analysis, 58, 10–15.

Santos, O. V., Corrêa, N. C. F., Soares, F. A. S. M., Gioielli, L. A., Costa, C. E. F., & Lannes, S. C. S. (2012). Chemical evaluation and thermal behavior of Brazil nut oil obtained by different extraction processes. Food Research International, 47(2), 253–258.

Silva, F. A. S. (2013). ASSISTAT 7.7. Campina Grande: UFCG.

Silva, R. F., Ascheri, J. L. R., & Souza, J. M. L. (2010). Influência do processo de beneficiamento na qualidade de amêndoas de castanha-do-Brasil. Ciência e Agrotecnologia, 34(2), 445-450.

Simuang, J., Chiewchan, N., & Tansakul, A. (2004). Effects of fat content and temperature on the apparent viscosity of coconut milk. Journal of Food Engineering, 64(2), 193–197.

Steffe, J. F. (1996). Rheological methods in food process engineering. 2. ed. Michigan: Freeman Press.

Tipvarakarnkoon, T., Einhorn-Stoll, U., & Senge, B. (2010). Effect of modified acacia gum (SUPER GUMTM) on the stabilization of coconut o/w emulsions. Food Hydrocolloids, 24 (6-7), 595-601.

Valero, A., Carrasco, E., & García-Gimeno, R. M. (2012). Principles and methodologies for the determination of shelf–life in foods. In: Eissa, A. A. (ed.), Trends in Vital Food and Control Engineering. London: IntechOpen.

Walter, E. H. M. (2010). Adequações técnicas de um sistema asséptico para leite e bebidas de alta acidez em embalagens flexíveis. Tese (Doutorado em Tecnologia de Alimentos) – Universidade Estadual de Campinas, Campinas.

Wedzicha, B. L. (2003). Preservatives – Analysis. In: Caballero, B. (ed.). Encyclopedia of Food Sciences and Nutrition. 2. ed. Oxford: Academic Press.

Yang, J. (2009). Brazil nuts and associated health benefits: A review. LWT - Food Science and Technology, 42(10), 1573-1580.

Downloads

Published

31/03/2020

How to Cite

CARDOSO, C. F.; SANTOS, M. G. dos; SILVA, Y. P. A.; CANEDO, M. S.; GARCIA, L. G. C.; SILVA, F. A. da. Processing, characterization and stability of Brazil nut (Bertholletia excelsa) extract. Research, Society and Development, [S. l.], v. 9, n. 5, p. e137953292, 2020. DOI: 10.33448/rsd-v9i5.3292. Disponível em: https://rsdjournal.org/index.php/rsd/article/view/3292. Acesso em: 21 dec. 2024.

Issue

Vol. 9 No. 5

Section

Agrarian and Biological Sciences

License

Authors who publish with this journal agree to the following terms:

1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.

2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.

3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.