Abstract
A study was carried out to elaborate and monitor the shelf life of a pineapple jam with ingredients using, as “gelatinizing agent”, the pectin extracted from passion fruit residues from a rural community of Amazonas State, Brazil. The product was always maintained at a temperature of 25 °C and studied for 4 months, with the results showing physical-chemical and microbiological stability. We concluded that passion fruit residue can be used in pineapple jam production while still meeting legal standards for commercialization, reducing environmental waste, and being an alternative source of income in rural communities.
Highlights
Fresh fruit production, both in crude and processed form, has increased significantly around the world
A study was carried out to elaborate and monitor the shelf life of a pineapple jam with ingredients using, as “gelatinizing agent”, the pectin extracted from passion fruit residues from a rural community of Amazonas State, Brazil
We concluded that passion fruit residue can be used in pineapple jam production while still meeting legal standards for commercialization, reducing environmental waste, and being an alternative source of income in rural communities
Summary
Both in crude and processed form, has increased significantly around the world. Rising incomes and growing consumer interest in product variety, freshness, convenience, and year-round availability are among the main reasons for this increased demand (Feliciano, 2016). Consumers today demand foods that are sustainably produced and processed, deemed safe, fresh, and natural, and have nutritional value (Putnik et al, 2018). In Brazil, the sustainable production and consumption of food have faced constant challenges, as serious problems may arise in the future due to postharvest losses and food waste. Traditional farming systems will face increasing challenges to maintain and expand their current levels of food production due to climate change, intensive use of inputs and natural resources and, above all, changes in the eating habits of the Brazilian population (Henz & Porpino, 2017). In Brazil, post-harvest losses of vegetables can reach up to 30-45% (Henz, 2017), finding ways to mitigate such damage is vital
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