Physical, physicochemical, microbiological, and bioactive compounds stability of low-calorie orange jellies during storage: packaging effect

Authors

DOI:

https://doi.org/10.33448/rsd-v9i9.7900

Keywords:

Antioxidant activity; Food quality; Rheology; Shelf life; Stability.

Abstract

Fruit jellies are widely produced as a way to utilize fresh fruits, which are highly perishable. Orange a fruit widely consumed in Brazil, it has a significant amount of bioactive compounds. Despite the great progress in the development of jellies, several factors can change its useful life, among them is the packaging. Therefore, the objective of this study was to evaluate the effect of packaging on the physicochemical, physical, microbiological and bioactive compounds stability of low-calorie orange jellies during storage. Analyses every 30 days during the 180 days of storage. The results showed that increased storage time led to a decrease in pH, reduction of the flow rate (polypropylene packaging), reduction in yellow intensity, and growth of fungi and yeasts (higher in polypropylene packaging). In contrast, luminosity, red intensity, moisture, total sugars, and the consistency index tended to remain stable during storage. The DPPH results showed an increase in the antioxidant activity and reduction of vitamin C throughout the period of storage, especially in polypropylene packaging. The total phenolic content was stable with a tendency to decrease during storage. Notably, vitamin C showed a positive correlation with antioxidant activity in jellies. Low-calorie orange jellies packaged in glass showed the least changes during storage.

References

Abolila, R. M., Barakat, H., El-Tanahy, H. A., & El-Mansy, H. A. (2015). Chemical, nutritional and organoleptical characteristics of orange-based formulated low-calorie jams. Food and Nutrition Sciences, 6(13): 1229-1244.

Association of Official Analytical Chemists-International [AOAC]. (1984). Official Methods of Analysis. 14ed. AOAC, Arlington, VA, USA.

Association of Official Analytical Chemists-International [AOAC]. (2011). Official Methods of Analysis. 18ed. AOAC, Arlington, VA, USA

Arévalo-Pinedo, A., Carneiro, B. L. A., Zuniga, A. D. G., Arévalo, Z. D. S., Santana, A. A., & Pinedo, R. A. (2013). Physicochemical and colorimetric changes of araticum (Araticum crassiflora) jellies. Revista Brasileira de Produtos Agroindustriais, 15(4): 397-403.

Assis, M. M. M., Maia, G. A., Figueiredo, E. A. T., Figueiredo, R. W., & Monteiro, J. C. S. (2007). Processing and stability of cashew jelly. Revista Ciência Agronômica, 38(1): 46-51.

Azeredo, H. M. C. (2012). Fundamentals of food stability. Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA), Editora Técnica, 2º Edição.

Benassi, M. T., & Antunes, A. J. (1988). A comparison of meta-phosphoric and oxalic acids as extractant solutions for the determination of vitamin C in selected vegetables. Arquivos de Biologia e Tecnologia, 31(4): 507-513.

Brand-Williams, W., Cuvelier, M. E., & Berset, C. (1995). Use of a free-radical method to evaluate antioxidant activity. LWT - Food Science and Technology, 28(1): 25–30.

Brazil. (2001). Brazillian Health Regulatory Agency (ANVISA). Resolution nº 12, January 2nd, 2001.

Carneiro, L. M., Pires, C. R. F., Lima, J. P., Pereira, P. A. P. & Lima, L. C. O. (2016). Evaluation of stability of blackberry jams conditioned in different packaging materials. Journal of Bionergy and Food Science, 3(2): 89-102.

Coelho, R. C. L. A., Hermsdorff, H. H. M., & Bressan, J. (2013). Anti-inflammatory properties of orange juice: possible favorable molecular and metabolic effects. Plant Foods for Human Nutrition, 68(1): 1-10.

Cunha, M. C., Machado, P. S., Araújo, A. B. S., Carvalho, E. E. N., & Boas, E. V. B. V. (2019). Impact of processing and packaging on the quality of murici jelly [Byrsonima crassifolia (L.) rich] during storage. Nutrition & Food Science, 50(5): 871-883.

Cuppari, L. (2005). Clinical nutrition in the adult. Ambulatory and Hospital Medicine Guides. Editora Manole.

Damiani, C., Silva, F. A., Asquieri, E. R., Lage, M. E., & Boas, E. V. B. V. (2012a). Antioxidant potential of Psidium guinensis Sw. jam during storage. Agricultural Research in the Tropics, 42(1): 90-98.

Damiani, C., Asquieri, E. R., Lage, M. E., Oliveira, R. A., Silva, F. A., Pereira, D. E. P., & Boas, E. V. B. V. (2012b). Study of the shelf life of a mixed araça (Psidium guineensis Sw.) and marolo (Annona crassiflora Mart.) jam. Ciência e Tecnologia de Alimentos, 32(2): 334-343.

Dias, C. S., Borges, S. V., Queiroz, F. & Pereira, P. A. P. (2011). Effects of temperature on the physical, physicochemical, chemical and microbiological alterations during of the storage of jelly made from Cv. Prata banana (Musa spp.) peel. Revista Instituto Adolfo Lutz, 70(1): 28-34.

Dische, Z. (1962). General color reactions. In: Whistler, R. L., & Wolfran, M. L. Carbohydrate Chemistry, p. 477-512. New York: Academic.

Duarte-Almeida, J. M., Santos, R. J., Genovese, M. I., & Lajolo, F. M. (2006). Evaluation of the antioxidant activity using the β-carotene/linoleic acid system and the DPPH scavenging method. Ciência e Tecnologia de Alimentos, 26(2): 446-452.

Ferreira, D. F. (2014). Sisvar: a Guide for its Bootstrap procedures in multiple comparisons. Ciência e Agrotecnologia, 38(2): 109-112.

Franco, B. D. G. M., & Landgraf, M. (2001). Food Microbiology. p.192. Atheneu.

Garrido, J. I., Lozano, J. E., & Genovese, D. B. (2015). Effect of formulation variables on rheology, texture, colour, and acceptability of apple jelly: modeling and optimization. LWT-Food Science and Technology, 62(1): 325-332.

Gava, A. J., Silva, C. A. B., & Frias, J. R. G. (2008). Food Technology: Principles and Applications. São Paulo: Nobel.

Gliemmo, M. F., Latorre, M. E., Gerschenson, L. N., & Campos, C. A. (2009). Color stability of pumpkin (Cucurbita moschata, Duchesne ex Poiret) puree during storage at room temperature: effect of pH, potassium sorbate, ascorbic acid and packaging material. LWT – Food Science and Technology, 42(1): 196-201.

Haq, R., & Darakshan, M. (2014). Quality and storage stability of developed dried apricot-date jam. Journal of Food Product Development and Packaging, 1: 37-41.

Hassimoto, N. M., Genovese, M. I., & Lajolo, F. M. (2005). Antioxidant activity of dietary fruits, vegetables, and commercial frozen fruit pulps. Journal of Agricultural and Food Chemistry, 53(8): 2928–2935.

Hayat, I., Masud, T., & Rathore, H. A. (2005). Effect of coating and wrapping materials on the shelf life of apple (Malus domestica cv. Borkh). Journal of Food Safety, 5(5): 24-34.

Hossen, S., Kabir, M. S., Uddin, M. B., Rahman, A. K. M. L., & Mamun, M. R. A. (2009). Effect of different extractions of juice on quality and acceptability of guava jelly. Journal on Innovation and Development Strategy, 3: 27-35.

Instituto Adolf Lutz [IAL]. (2005). Physicochemical methods for food analysis. São Paulo: Instituto Adolf Lutz.

Igual, M., García-Martínez, E., Camacho M. M., Martínez-Navarrete, N. (2015). Stability of micronutrients and phytochemicals of grapefruit jam as affected by the obtention process. Food Science and Technology International, 22(3): 203-212.

Javanmard, M., & Endan, J. (2010). A survey on rheological properties of fruits jams. International Journal of Chemical Engineering and Aplications, 1(1): 31-37.

Jorge, N. (2013). Food packaging. São Paulo: Cultura Acadêmica.

Kamiloglu, S., Pasli, A. A., Ozcelik, B., Camp, J. V., & Capanoglu, E. (2015). Influence of different processing and storage conditions on in vitro bioacessibility of polyphenols in black carrot jams and marmalades. Food Chemistry, 186: 74-82.

Khouryieh, H. A., Aramouni, F. M., & Herald, T. J. (2005). Physical, chemical and sensory properties of sugar-free jelly. Journal of Food Quality, 28(2): 179-190.

Larrauri, J. A., Rupérez, P., & Saura-Calixto, F. (1997). Effect of drying temperature on the stabilitity of polyphenols and antioxidant activity of red grape pomace peels. Journal of Agriculture Food Chemistry, 45(4): 1390-1393.

Lau, M. H., Tang, J., & Swanson, B. G. (2000). Kinetics of textural and colour changes in green asparagus during thermal treatments. Journal of Food Engineering, 45(4): 231-236.

Licodiedoff, S., Aquino, A. D., Godoy, R. C. B., & Ledo, C. A. S. (2010). Jelly pineapple syneresis assessment via univariate and multivariate analysis. Semina Ciências Exatas e Tecnológicas, 31(1): 51-56.

Lima, M. B., Domingos, F. M., Lima, J. J. F. J., Monteiro, R. S., Santos, O. D. H., & Pereira, P. A. P. (2019). Characterization and influence of hydrocolloids on low caloric orange jellies. Emirates Journal of Food and Agriculture, 31(1): 7-15

Marco, G. I. (1968). Rapid method for evaluation of antioxidants. Journal of the American Oil Chemists’ Society, 45: 594–598.

Martins, J. J. A., Oliveira, E. N. A., Rocha, A. P. T., & Santos, D. C. (2015). Stability of cajá jellies during storage under ambient conditions. Comunicata Scientiae, 6(2): 164-173.

Nachtigall, A. M., Souza, E. L., Malgarim, M. B., & Zambiazi, R. C. (2004). Blackberry light jelly. Boletim do Centro de Pesquisa e Processamento de Alimentos, 22(2): 337-354.

Oliveira, E. N. A., Santos, D. C., Rocha, A. P. T., Gomes, J. P., & Silva, W. P. (2014). Stability of conventional umbu-caja jams during storage under ambient conditions. Revista Brasileira de Engenharia Agrícola, 18(3): 329–337.

Patras, A., Brunton, N. P., Tiwari, B. K., & Butler, F. (2011). Stability and degradation kinetics of bioactive compounds and colour in strawberry jam during storage. Food Bioprocess Technology, 4(7): 1245-1252.

Pérez-Vicente, A., Serrano, P., Abellán, P., & García-Viguera, C. (2004). Influence of packaging material on pomegranate juice colour and bioactive compounds, during storage. Journal of the Science of Food and Agriculture, 84(7): 639-644.

Ramalhosa, E., Sousa, A. V., Fernandes, L., Delgado, T., Fidalgo, M. C., & Pereira, J. A. (2017). Physical-chemical and sensorial characterization of preserve fruit from S. Tomé and Príncipe. Millenium, 2(3): 77-84.

Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., & Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine, 26(9-10): 1231–1237.

Sadler, G. D., Parish, M. E., & Wicker, L. (1992). Microbial, enzymatic, and chemical changes during storage of fresh and processed orange juice. Journal of Food Science, 57(5): 1187-1197.

Safdar, M. N., Mumtaz, A., Hameed, T., Siddiqui, N., Khalil, S., & Amjad, M. (2012). Storage studies of jam prepared from different mango varieties. Pakistan Journal of Nutrition, 11(7): 653-659.

Santos, H. V., Maia, C. J. S., Lima, E. J. F., Cunha, L. R., & Pereira, P. A. P. (2019). Drivers of liking by time-intensity and temporal dominance of sensations of low-calorie orange jellies during storage. Journal of Food, Agriculture & Environment, 17(3&4): 23-26.

Shimoni, E. (2004). Stability and shelf life of bioactive compounds during food processing and storage: soy isoflavones. Journal of Food Science, 69(6):160-166.

Shinwari, K. J. & Rao, P. S. (2018). Stability of bioactive compounds in fruit jam and jelly during processing and storage: a review. Trend in Food Science and Technology, 75: 181-193.

Souza, V. R., Pereira, P. A. P., Queiroz, F., Borges, S. V., & Carneiro, J. D. S. (2012). Determination of bioactive compounds, antioxidant activity and chemical composition of Cerrado Brazilian fruits. Food Chemistry, 134(1): 381-386.

Souza, V. R., Pereira, P. A. P., Pinheiro, A. C. M., Bolini, H. M. A., Borges, S. V., & Queiroz, F. (2013). Analysis of various sweeteners in low-sugar mixed fruit jam: equivalent sweetness, time-intensity analysis and acceptance test. International Journal of Food Science and Technology, 48(7): 1541-1548.

Souza, V. R., Pereira, P. A. P., Pinheiro, A. C. M., Lima, L. C. O., Pio, R., & Queiroz, F. (2014). Analysis of the subtropical blackberry cultivar potential in jelly processing. Journal of Food Science, 79(9): S1776-S1781.

Teles, A. C. M., Pinto, E. G., Santos, J. R., Oliveira, C. F. D., & Soares, D. S. B. (2017). Development and physical-chemical characterization of common and extra jelly graviola with pepper. Revista de Agricultura Neotropical, 4(1): 72-77.

Vahedi, N., Tehrani, M. M., & Shahidi, F. (2008). Optimizing of fruit yoghurt formulation and evaluating its quality during storage. American-Eurasian Journal of Agricultural and Environmental Sciences, 3(6): 922-927.

Waterhouse, A. L. (2002). Polyphenolics: determination of total phenolics. In: Current Protocols in Food Analytical Chemistry (Edited by R.E. Wrolstad). Pp. 1–4. New York: John Wiley & Sons.

Zulueta, A., Esteve, M. J., & Frígola, A. (2010). Ascorbic acid in orange juice-milk beverage treated by high intensity pulsed electric fields and its stability during storage. Innovative Food Science and Emerging Technologies, 11(1): 84-90.

Downloads

Published

06/09/2020

How to Cite

Santos, H. V. ., Maia, C. J. S. ., Lima, E. de J. F. ., Dias, A. C. C. . ., Monteiro, R. de S. ., Gandra, K. M. B. ., Cunha, L. R. da ., & Pereira, P. A. P. (2020). Physical, physicochemical, microbiological, and bioactive compounds stability of low-calorie orange jellies during storage: packaging effect. Research, Society and Development, 9(9), e759997900. https://doi.org/10.33448/rsd-v9i9.7900

Issue

Section

Agrarian and Biological Sciences