Chemical and physicochemical characteristics changes during passion fruit juice processing

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dc.creatorAline Gurgel FERNANDES
dc.creatorGerusa Matias dos SANTOS
dc.creatorDaniele Sales da SILVA
dc.creatorPaulo Henrique Machado de SOUSA
dc.creatorGeraldo Arraes MAIA
dc.creatorRaimundo Wilane de FIGUEIREDO
dc.date2011
dc.date.accessioned2026-07-07T04:20:22Z
dc.descriptionPassion fruit is widely consumed due to its pleasant flavour and aroma acidity, and it is considered very important a source of minerals and vitamins. It is used in many products such as ice-cream, mousses and, especially, juices. However, the processing of passion fruit juice may modify the composition and biodisponibility of the bioactive compounds. Investigations of the effects of processing on nutritional components in tropical juices are scarce. Frequently, only losses of vitamin C are evaluated. The objective of this paper is to investigate how some operations of passion fruit juice processing (formulation/homogeneization/thermal treatment) affect this product’s chemical and physicochemical characteristics. The results showed that the chemical and physicochemical characteristics are little affected by the processing although a reduction in vitamin C contents and anthocyanin, large quantities of carotenoids was verified even after the pasteurization stage.
dc.formatapplication/pdf
dc.identifier0101-2061
dc.identifierhttps://www.redalyc.org/articulo.oa?id=395940110030
dc.identifier.urihttp://hdl.handle.net/123456789/458256
dc.languageen
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relationhttp://www.redalyc.org/revista.oa?id=3959
dc.rightsCiência e Tecnologia de Alimentos
dc.sourceCiência e Tecnologia de Alimentos (Brasil) Num.3 Vol.31
dc.subjectAgrociencias
dc.titleChemical and physicochemical characteristics changes during passion fruit juice processing
dc.typeartículo científico

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