Effect of the processing on some components of acerola juice

被引：22

作者：

Maia, Geraldo Arracs ^{[1
]}

Machado de Sousa, Paulo Henrique ^{[2
]}

dos Santos, Gerusa Matias ^{[1
]}

da Silva, Daniele Sales ^{[1
]}

Fernandes, Aline Gurgel ^{[1
]}

do Prado, Giovana Matias ^{[1
]}

机构：

[1] Univ Fed Ceara, Dept Tecnol Alimentos, BR-60356000 Fortaleza, Ceara, Brazil

[2] Univ Fed Vicosa, Dept Tecnol Alimentos, BR-36571000 Vicosa, MG, Brazil

来源：

CIENCIA E TECNOLOGIA DE ALIMENTOS | 2007年 / 27卷 / 01期

关键词：

acerola tropical juice; vitamin C; carotenoids; anthocyanins;

D O I：

10.1590/S0101-20612007000100023

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Acerola is a fruit which is much appreciated due to its high vitamin C content. It also has a good source of carotenoids and anthocyanins and is industrialised as frozen pulp and processed as juice. Research on the effects of processing on the nutritional constituent of tropical juices is scarce. Often, only the loss of vitamin C is evaluated. The aim of this work is to determine the effect of some processing operations (formulation/ homogenization and heat treatment) on physical and physical-chemical characteristics of acerola juice. The results of this research indicate small changes in the physical and physical-chemical characteristics, and a significant change in the pH, a decrease in the vitamin C and anthocyanins content and an increase in the carotenoids of the processed juice were observed.

引用

页码：130 / 134

页数：5

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