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标题：Effects of processing and packaging on bioactive compounds of curriola jelly [Pouteria ramiflora (Mart.) Radlk.] during storage
其他标题：Effects of processing and packaging on bioactive compounds of curriola jelly [Pouteria ramiflora (Mart.) Radlk.] during storage
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作者：CUNHA, Mariana Crivelari da ; SILVA, Jéssyca Santos ; ELIAS, Heloísa Helena de Siqueira 等
期刊名称：Food Science and Technology (Campinas)
印刷版ISSN：0101-2061
电子版ISSN：1678-457X
出版年度：2021
卷号：41
期号：1
页码：96-104
DOI：10.1590/fst.38519
出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos
摘要：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.
关键词：Pouteria ramiflora (Mart) Radlk; shelf life; antioxidant capacity; liquid chromatography; phenolic compounds.
其他关键词：Pouteria ramiflora (Mart) Radlk;shelf life;antioxidant capacity;liquid chromatography;phenolic compounds