Microwave processing of camu-camu juices: Physicochemical and microbiological parameters
The objective of this work was to evaluate microwave heating (MW) in the processing of camu-camu juices. A factorial design (22) with repetition at the central point was performed. We evaluated the effect of microwave power (310-940 W) and processing time (15-45 s) on physicochemical characteristics...
| Autor principal: | Souza Comapa, Sara de |
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| Outros Autores: | Carvalho, Luciedry Matheus Souza, Lamarão, Carlos Victor, Souza, Francisca das Chagas do Amaral, Aguiar, Jaime Paiva Lopes, Silva, Laiane Souza da, Mar, Josiana Moreira, Sanches, Edgar Aparecido, dos Santos, Felipe Faccini, Bezerra, Jaqueline de Araújo, Campelo-Felix, Pedro Henrique |
| Grau: | Artigo |
| Idioma: | English |
| Publicado em: |
Journal of Food Processing and Preservation
2020
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https://repositorio.inpa.gov.br/handle/1/16647 |
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oai:repositorio:1-16647 |
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oai:repositorio:1-16647 Microwave processing of camu-camu juices: Physicochemical and microbiological parameters Souza Comapa, Sara de Carvalho, Luciedry Matheus Souza Lamarão, Carlos Victor Souza, Francisca das Chagas do Amaral Aguiar, Jaime Paiva Lopes Silva, Laiane Souza da Mar, Josiana Moreira Sanches, Edgar Aparecido dos Santos, Felipe Faccini Bezerra, Jaqueline de Araújo Campelo-Felix, Pedro Henrique Biodegradation Biodiversity Enzyme Activity Fruit Juices Fruits Microorganisms Microwave Heating Microwaves Quality Control Conventional Methods Emerging Technologies Micro-biological Parameters Microbial Contamination Microbiological Quality Physicochemical Characteristics Total Soluble Solids Transportation Infrastructures Ascorbic Acid The objective of this work was to evaluate microwave heating (MW) in the processing of camu-camu juices. A factorial design (22) with repetition at the central point was performed. We evaluated the effect of microwave power (310-940 W) and processing time (15-45 s) on physicochemical characteristics, reduction of enzyme activity (POD and PPO), microbiological quality and bioactive compounds content (DPPH, phenolic compound, ascorbic acid, and anthocyanins). Generally, the juices treated by MW presented better results in comparison to the conventional method. There were no significant changes in pH, titratable acidity, total soluble solids, and color parameter in camu-camu juices in comparison with untreated samples. The ascorbic acid content in the juices increased after the treatment by MW. A significant reduction of degrading microorganisms was observed for the treated juice in relation to the control juice. Microwave heating can be a good alternative for the treatment of Amazonian fruit juices. Practical applications: The global consumer market requires that foods be high in bioactive compounds to improve human health. The Amazon Rainforest is known worldwide for its rich biodiversity, mainly for its wide variety of foods rich in bioactive compounds. The lack of transportation infrastructure and basic sanitation in the region causes the food to present high microbial contamination that can accelerate food degradation, especially its bioactive compounds. The use of microwave heating may be an opportunity to offer a fast, efficient, and low-cost process for the reduction of microorganisms in fruit juices and pulps. This study is a pioneer in the use of emerging technologies in the conservation of Amazonian fruit juices, allowing a new opportunity for the food industry to offer products with high nutritional value. © 2019 Wiley Periodicals, Inc. 2020-06-15T21:35:34Z 2020-06-15T21:35:34Z 2019 Artigo https://repositorio.inpa.gov.br/handle/1/16647 10.1111/jfpp.13989 en Volume 43, Número 7 Restrito Journal of Food Processing and Preservation |
| institution |
Instituto Nacional de Pesquisas da Amazônia - Repositório Institucional |
| collection |
INPA-RI |
| language |
English |
| topic |
Biodegradation Biodiversity Enzyme Activity Fruit Juices Fruits Microorganisms Microwave Heating Microwaves Quality Control Conventional Methods Emerging Technologies Micro-biological Parameters Microbial Contamination Microbiological Quality Physicochemical Characteristics Total Soluble Solids Transportation Infrastructures Ascorbic Acid |
| spellingShingle |
Biodegradation Biodiversity Enzyme Activity Fruit Juices Fruits Microorganisms Microwave Heating Microwaves Quality Control Conventional Methods Emerging Technologies Micro-biological Parameters Microbial Contamination Microbiological Quality Physicochemical Characteristics Total Soluble Solids Transportation Infrastructures Ascorbic Acid Souza Comapa, Sara de Microwave processing of camu-camu juices: Physicochemical and microbiological parameters |
| topic_facet |
Biodegradation Biodiversity Enzyme Activity Fruit Juices Fruits Microorganisms Microwave Heating Microwaves Quality Control Conventional Methods Emerging Technologies Micro-biological Parameters Microbial Contamination Microbiological Quality Physicochemical Characteristics Total Soluble Solids Transportation Infrastructures Ascorbic Acid |
| description |
The objective of this work was to evaluate microwave heating (MW) in the processing of camu-camu juices. A factorial design (22) with repetition at the central point was performed. We evaluated the effect of microwave power (310-940 W) and processing time (15-45 s) on physicochemical characteristics, reduction of enzyme activity (POD and PPO), microbiological quality and bioactive compounds content (DPPH, phenolic compound, ascorbic acid, and anthocyanins). Generally, the juices treated by MW presented better results in comparison to the conventional method. There were no significant changes in pH, titratable acidity, total soluble solids, and color parameter in camu-camu juices in comparison with untreated samples. The ascorbic acid content in the juices increased after the treatment by MW. A significant reduction of degrading microorganisms was observed for the treated juice in relation to the control juice. Microwave heating can be a good alternative for the treatment of Amazonian fruit juices. Practical applications: The global consumer market requires that foods be high in bioactive compounds to improve human health. The Amazon Rainforest is known worldwide for its rich biodiversity, mainly for its wide variety of foods rich in bioactive compounds. The lack of transportation infrastructure and basic sanitation in the region causes the food to present high microbial contamination that can accelerate food degradation, especially its bioactive compounds. The use of microwave heating may be an opportunity to offer a fast, efficient, and low-cost process for the reduction of microorganisms in fruit juices and pulps. This study is a pioneer in the use of emerging technologies in the conservation of Amazonian fruit juices, allowing a new opportunity for the food industry to offer products with high nutritional value. © 2019 Wiley Periodicals, Inc. |
| format |
Artigo |
| author |
Souza Comapa, Sara de |
| author2 |
Carvalho, Luciedry Matheus Souza Lamarão, Carlos Victor Souza, Francisca das Chagas do Amaral Aguiar, Jaime Paiva Lopes Silva, Laiane Souza da Mar, Josiana Moreira Sanches, Edgar Aparecido dos Santos, Felipe Faccini Bezerra, Jaqueline de Araújo Campelo-Felix, Pedro Henrique |
| author2Str |
Carvalho, Luciedry Matheus Souza Lamarão, Carlos Victor Souza, Francisca das Chagas do Amaral Aguiar, Jaime Paiva Lopes Silva, Laiane Souza da Mar, Josiana Moreira Sanches, Edgar Aparecido dos Santos, Felipe Faccini Bezerra, Jaqueline de Araújo Campelo-Felix, Pedro Henrique |
| title |
Microwave processing of camu-camu juices: Physicochemical and microbiological parameters |
| title_short |
Microwave processing of camu-camu juices: Physicochemical and microbiological parameters |
| title_full |
Microwave processing of camu-camu juices: Physicochemical and microbiological parameters |
| title_fullStr |
Microwave processing of camu-camu juices: Physicochemical and microbiological parameters |
| title_full_unstemmed |
Microwave processing of camu-camu juices: Physicochemical and microbiological parameters |
| title_sort |
microwave processing of camu-camu juices: physicochemical and microbiological parameters |
| publisher |
Journal of Food Processing and Preservation |
| publishDate |
2020 |
| url |
https://repositorio.inpa.gov.br/handle/1/16647 |
| _version_ |
1787145266895257600 |
| score |
11.755432 |