Formulation and characterization of the quality parameters of jellies and candy pastes of purple pitanga (Eugenia uniflora L.) with reduced sugars
DOI:
https://doi.org/10.33448/rsd-v9i8.5591Keywords:
Eugenia uniflora L.; Fruit products; Functional properties; Physicochemical and microbiological parameters.Abstract
The objective of the present work was to characterize and microbiologically evaluate different formulations of jams and paste candies of purple pitanga with reduced sucrose contents. The formulations made for jams were “jam A” with a 100% proportion and “jam B” with a 50% proportion, all with the addition of pectin (1.5 g) and citric acid (0.45 g). For the paste candies the concentrations were “candy A” with 60% and “candy B” with 40%, all added with citric acid (0.6 g) and water (36 mL). The elaboration process followed all the quality control standards and, in sequence, the physicochemical (humidity; ash content; soluble solids; pH; titratable acidity; sugars; color parameters; anthocyanins; flavonoids) and microbiological (total and thermotolerant coliforms; molds and yeast; coagulase positive Staphylococcus and Salmonella sp.) characterizations were performed. The results of the analyses have been compare only between formulations of the same type of product. All physicochemical data were within the standard parameters for candies and jams. As for the color aspect, the samples showed a characteristic intense red, differing only in the chromaticity and luminosity parameters in sweets and jellies respectively. The pitanga by-products presented varied concentrations of bioactive compounds, with emphasis on greater amounts of anthocyanin. For all microbiological aspects evaluated, the results were in accordance with the standards established by the legislation. Thus, the possibility of the development of purple pitanga jams and candies has been showned, with a reduction in sucrose content, but with interesting nutritional, microbiological and visual characteristics.
References
Aguiar, V. F., Silva, J. M. L. M., Cavalcante, C. E. B., & Ribeiro, E. T. S. (2016). Desenvolvimento de geleia mista de maçã e mel: análise da viabilidade através da aceitação sensorial. Conexões ciência e tecnologia, 10(3), 78-84.
Apha (2015). American public health association. Compendium of methods for the microbiological examination of foods, fifth ed. Washington, USA.
Barros, S. L., Santos, N. C., Almeida, R. L. J., Silva, S. N., Nascimento, A. P. S., Almeida, R. D., Ribeiro, V. H. A., & Luiz, M. R. (2019). Influence of Pulp, Sugar and Maltodextrin Addiction in the Formulation of Kiwi Jellies With Lemon Grass Tea. Journal Agricultural Science, 11, 125-34.
Bettani, S. R., Lago, C. E., Faria, D. A. M., Borges, M. T. M. R., & Verruma-Bernardi, M. R. (2014). Avaliação físico-química e sensorial de açúcares orgânicos e convencionais. Revista Brasileira de Produtos Agroindustriais, 16(2), 155-162.
Instituto Adolfo Lutz. (2008). Normas Analíticas do Instituto Adolfo Lutz. Métodos Químicos e Físicos para Análises de Alimentos, 1(1): 1020.
Brasil (2001). National Health Surveillance Agency. Brazilian Legislation, RDC N°. 12, of January 02, 2001. Technical Regulation on Microbiological Standards for Food. Official Journal of the Federative Republic of Brazil, Brasília.
Brazil (1978). Ministry of Health, Health Surveillance Secretariat. Defines terms on fruit jelly. Official Journal of the Federative Republic of Brazil, Brasília.
Commission Internationale de l'Eclairage, Colorimetry (2005). (2nd Ed.). Vienna, Austria, 74 pp.
Curi, P. N., Almeida, A. B., Pio, R., Lima, L. C. O., Nunes, C. A., & Souza, V. R. (2018). Optimization of native Brazilian fruit jelly through desirability-based mixture design. Food Science and Technology, 39(2), 388-395.
Francis, F. J. (1982). Analysis of anthocyanins. In: MARKAKIS, P. Anthocyanins as food colors. London: Academic Press, 181-206.
Frazon, R. C., Carpenedo, S., Viñoly, M. D., & Raseira, M. C. B. (2018). Pitanga—Eugenia uniflora L. Exotic Fruits, 119, 850-858.
Khan, T. A., Tayyiba, M., Agarwal, A., Mejia, S. B., Souza, R. J., Woleyer, T. M. S., Leiter, L. A., Kendal, C. W. C., Jenkins, D. J. A., & Sievenpiper, J. L. (2019). Relation of total sugars, sucrose, fructose, and added sugars with the risk of cardiovascular disease. Mayo Clinic Proocedings., 94, 2399-2414.
Lago, E. S., Gomes, E., & Silva, R. (2006). Produção de geleia de Jambolão (Syzygium cumini Lamarck): Processamento, parâmetros físico-químicos e avaliação sensorial. Revista Ciência e Tecnologia de Alimentos, 26(4), 847-852.
Lima, V. L. A. G., Mélo, E. A., & Lima, D. E. S. (2002). Fenólicos e carotenóides totais em pitanga. Scientia Agricola, 59(3), 447-450.
Malaman, F. S., Moraes, L. A. B., West, C., Ferreira, N. J., & Oliveira, A. L. (2011). Supercritical fluid extracts from the Brazilian cherry (Eugenia uniflora L.): Relationship between the extracted compounds and the characteristic flavour intensity of the fruit. Food Chemistry, 124(1), 85-92.
Oliveira, F. M., Figuerêdo, R. M., & Queiroz, A. J. (2006). Análise Comparativa de Polpas de Pitanga Integral, Formulada e em Pó. Revista Brasileira de Produtos Agroindustriais, 8 (1), 25-33.
Oliveira, K. D. C., Silva, S. S., Loss, R. A., & Guedes, S. E. F. (2019). Sensory and physical-chemical analysis of achachairu jelly (Garcinia humillis). Food and Nutritional Safety, 26, 1-10.
Pereira, A. S., Shitsuka, D. M., Parreira, F. J., Shitsuka, R. (2018). Metodologia da pesquisa científica. [e-book]. Santa Maria. Ed. UAB/NTE/UFSM. Disponível em: https://repositorio.ufsm.br/bitstream/handle/1/15824/Lic_Computacao_Metodologia-Pesquisa-Cientifica.pdf?sequence=1.
Sanches, A. G., Costa, J. M., Silva, M. B., Moreira, E. G. S., & Cosme, S. S. (2017). Tratamentos químicos na manutenção da qualidade pós-colheita em frutos de pitanga (Eugenia uniflora L.). Nativa, Sinop, 5, 257-262.
Vieira, E. C. S., Silva, P. S., Amorim, C. C. M., Sousa, G. M., Becker, F. S., & Damiani, C. (2017). Aceitabilidade e características físico-químicas de geleia mista de casca de abacaxi e polpa de pêssego. Científica, 45, 00-00.
Vinholes, J., Reis, S. F., Lemos, G., Barbieri, R. L., Freitas, V., Franzon, R. C., & Vizzotto, M. (2018). Efeito da digestão in vitro nas propriedades funcionais dos extratos de frutos de Psidiumestockianum Sabine (araçá), Butia odorata (Barb. Rodr.) Noblick (butiá) e Eugenia uniflora L. (pitanga). Food & Function, 9, 6380-6390.
Downloads
Published
How to Cite
Issue
Section
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.
