Abstract
The objective herein was to evaluate the effect of processing, packaging type (with and without exposure to light) and storage time on the quality of functional attributes of jelly prepared from curriola pulp. The experimental design was a completely randomized 2 × 5 factorial design, with two levels of packaging (transparent and amber) and five storage periods (0, 3, 6, 9 and 12 months). In general, the processing of curriola pulp determined a slight increase in phenolic compounds and antioxidant activity and a reduction in vitamin C content of freshly prepared jelly. The amber package and storage time promoted higher retention of bioactive compounds, mainly gallic acid, besides reducing the percentage of jelly oxidation, determined by the β-carotene / linoleic acid antioxidant method. A reduction in phenolic compounds and vitamin C was observed, which caused a reduction in the antioxidant capacity of curriola jelly. Of the five phenolic compounds identified in freshly prepared curriola jelly, gallic acid was identified as the major compound. In addition, the use of amber packaging, which prevents the incidence of light, may favor the maintenance of bioactive compounds during storage period of curriola jelly under environmental conditions.
Highlights
The term Cerrado is commonly used to describe the set of ecosystems that occur in the central region of Brazil
The results showed that, in general, curriola pulp processing promoted an increase in phenolic compound contents and antioxidant activity (FRAP and phosphomolybdenum complex), as well as reduction in the vitamin C content in the freshly prepared jelly
The results are associated with the heat treatment that favors the concentration of phenolic compounds, due to evaporation of part of the water during the jelly processing
Summary
The term Cerrado is commonly used to describe the set of ecosystems (savannas, forests, fields, and galley forests) that occur in the central region of Brazil. It is considered the second largest biome in the country, occupying about 25% of the national territory. It is important and urgent to search for economically viable means of using the resources, for example, using fruit species for the production and development of new food products, to avoid the degradation of natural vegetation, disseminate knowledge, and raise awareness about the importance of preserving this biome. The useful life of the fruit is extended by processing and without the use and/or addition of preservatives (Viana et al, 2012)
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