Impacto do processamento, embalagem e tempo de armazenamento sobre a qualidade da geleia de mangaba (Hancornia speciosa Gomes)

• Ano de defesa: 2016
• Autor(a) principal: Zitha, Elídio Zaidine Maurício
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Lavras; Programa de Pós-Graduação em Ciência dos Alimentos; UFLA; brasil; Departamento de Ciência dos Alimentos
• Palavras-chave em Português: Frutas do cerrado; Geleia - Processamento; Geleia - Embalagens; Geleia - Armazenamento; Geleia - Qualidade; Cerrado plants; Jam - Processing; Jam - Packaging; Jam - Storage; Jam - Quality; Avaliação e Controle de Qualidade de Alimentos; Embalagens de Produtos Alimentares; Armazenamento de Alimentos
• Link de acesso: http://repositorio.ufla.br/jspui/handle/1/11837

In the last decades, numerous epidemiological studies have shown a direct relationship between a diet rich in fruits and vegetables and low incidence of chronic degenerative diseases such as certain types of cancer, cardiovascular diseases, and others. The Brazilian cerrado is rich in exotic fruit species with peculiar sensory attributes and good source of bioactive compounds. The aim of this work was to evaluate the impact of processing, packaging material and storage time on the mangaba jam quality. Microbiological, physicochemical, texture profile analysis, rheological properties, sensorial attributes, total phenolic compounds, vitamin C, antioxidant capacity, phenolic and volatile compounds profile analysis were carried out on mangaba fruit pulp (time 0), and on mangaba jam during 12 months of storage time. A simple completely randomized (CRD) factorial design with two factors including packaging material type (amber and clear glass jars) and storage time (0, 3, 6, 9, and 12 months) was used. The results showed that processing mangaba fruit pulp into jam affected significantly (p<0.05) all the variables, with general reduction of many physicochemical characteristics, bioactive compounds, antioxidant capacity, and an increase in volatile compounds, mainly alcohols. Among the two factors studied, only storage time influenced significantly (p<0.05) on the mangaba jam quality, with also reduction of all the parameters analyzed, except ash, total dietary fiber, springiness, color and flavor. With respect to phenolic profile, the results allowed to identify 10 compounds including flavonoids and non-flavonoids, and quercetin and catechin were the predominant compounds. The volatile profile analysis identified 32 compounds, and the esters were found to be the major compounds. Although the alterations observed after processing and during storage time, the results obtained in the present study, suggest that mangaba jam presented good quality and it can be stored for up to 12 months and still consumed safely.