Shelf life of powdered Campomanesia adamantium pulp in controlled environments

被引：30
作者：
Breda, Caroline A. [2 ]
Sanjinez-Argandona, Eliana J. [1 ]
Correia, Camila de A. C. [1 ]
机构：
[1] Fundacao Univ Fed Grande Dourados, Fac Engn, BR-79804070 Dourados, MS, Brazil
[2] Fundacao Univ Fed Grande Dourados, Fac Ciencias Exatas & Tecnol, BR-79804070 Dourados, MS, Brazil
来源：
FOOD CHEMISTRY | 2012年 / 135卷 / 04期
关键词：
Conservation; Temperature; Degradation kinetics; Ascorbic acid; VITAMIN-C; CHEMICAL-STABILITY; RELATIVE-HUMIDITY; QUALITY; STORAGE;
D O I：
10.1016/j.foodchem.2012.07.029
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The objective of this study was to evaluate the shelf life of powdered guavira pulp obtained by a foam mat drying process. The dehydrated guavira pulp was packed into low density polyethylene (LDPE) bags and stored under two controlled conditions: environmental (25 degrees C, RH 75%) and accelerated (35 degrees C, RH 90%) for 90 days. The shelf life was accompanied by carrying out the following analyses every 10 days: moisture content, water activity, vitamin C content, pH and titratable acidity. Vitamin C was the quality attribute used to determine the shelf life of the product, by determining its degradation kinetics as a function of storage time. The linear regression data showed that the vitamin C degradation reaction fitted the zero and first order kinetic models. The shelf life of the powdered guavira pulp under environmental conditions was approximately 49 days, and under accelerated conditions (35 degrees C) 45 days. The Q10 was equal to 1.09, predicting a shelf life similar to that found under environmental conditions. The moisture content for these conditions was 10.0% e 5.4% for 35 degrees C and 25 degrees C, respectively. The above demonstrate the efficiency of the accelerated test in predicting the shelf life of the product. (C) 2012 Elsevier Ltd. All rights reserved.
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页码：2960 / 2964
页数：5
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