Passion fruit juice sacs: biochemical characterization and enzymatic treatment

10.1002/ts.84 ◽  
2003 ◽  
Vol 43 (1) ◽  
pp. 28-34
Author(s):  
Luz Marina Florez ◽  
Fabrice Vaillant ◽  
Harold Hollander ◽  
Magnolia Ariza-Nieto
Keyword(s):  
Fruit Juice ◽  
Biochemical Characterization ◽  
Enzymatic Treatment ◽  
Passion Fruit ◽  
Juice Sacs

scholarly journals Clarification of passion fruit juice by microfiltration: Analyses of operating parameters, study of membrane fouling and juice quality

2012 ◽  
Vol 111 (2) ◽  
pp. 432-439 ◽  
Author(s):  
Ricardo Cardoso de Oliveira ◽  
Roselene Caleffi Docê ◽  
Sueli Teresa Davantel de Barros
Keyword(s):  
Membrane Fouling ◽  
Fruit Juice ◽  
Passion Fruit ◽  
Operating Parameters ◽  
Juice Quality

scholarly journals Influence of process parameters on the color and texture of passion fruit albedo preserved in syrup

2013 ◽  
Vol 33 (1) ◽  
pp. 116-121
Author(s):  
Luisa Pereira Figueiredo ◽  
Marali Vilela Dias ◽  
Wanderson Alexandre Valente ◽  
Soraia Vilela Borges ◽  
Anirene Galvão Tavares Pereira ◽  
...  
Keyword(s):  
Process Parameters ◽  
Linear Models ◽  
Fruit Juice ◽  
Correlation Coefficients ◽  
Cooking Time ◽  
Passion Fruit ◽  
Influence Of Process Parameters ◽  
Yellow Color

The industrialization of passion fruit in the form of juice produces considerable amounts of residue that could be used as food. The objective of the present study was to determine the effects of the volume of passion fruit juice added to the syrup and the cooking time on the color and texture of passion fruit albedo preserved in syrup. Multi-linear models were well fit to describe the value for a* (for the albedo) the values for b* (for the albedo and syrup), which exhibited high correlation coefficients of 98%, 84%, and 88%, respectively. The volume of passion fruit juice added and the cooking time of the albedos in the syrup, involved in the processing of passion fruit albedo preserves in syrup, significantly affected color analyses. The texture was not affected by the parameters studied. Therefore, the use of larger volumes of passion fruit juice and longer cooking time is recommended for the production of passion fruit albedo preserves in syrup to achieve the characteristic yellow color of the fruit.

scholarly journals Physico-chemical properties, probiotic stability and sensory characteristics of Lactobacillus plantarum S20 – supplemented passion fruit (Passiflora edulis f. flavicarpa Deg.) juice powder

Food Research ◽  
2019 ◽  
Vol 4 (2) ◽  
pp. 320-326
Author(s):  
Reifrey, A. Lascano ◽  
M.G.L.D. Gan ◽  
A.S.L. Sulabo ◽  
D.M.O. Santiago ◽  
L.B. Ancheta ◽  
...  
Keyword(s):  
Moisture Content ◽  
Lactobacillus Plantarum ◽  
Spray Drying ◽  
Fruit Juice ◽  
Chemical Properties ◽  
Passion Fruit ◽  
Soluble Solids ◽  
Passiflora Edulis ◽  
Physico Chemical ◽  
Significant Difference

The study aimed to develop a non-dairy-based probiotic-supplemented product using an underutilized crop in the Philippines such as the yellow passion fruit (Passiflora edulis f. flavicarpa Deg.). The physico-chemical properties (moisture content, water activity, pH, and total soluble solids), probiotics stability at different storage temperatures (4°C, 25°C, and 37°C), and the sensory characteristics of Lactobacillus plantarum S20-supplemented passion fruit juice powder was evaluated. Passion fruit juice powder and L. plantarum S20 were first prepared using low-temperature spray drying utilizing maltodextrin as a carrier, with yield as 42.97% and 21.17%, respectively. Spray drying of probiotics culture also resulted in 42.68% log survivability. The formulated juice powder had a final moisture content of 1.729±0.38% and water activity of 0.398±0.0051, and with recommended dilution with water, had a final pH and total soluble solids of 3.40±0.10 and 12.00±0.00° Brix, respectively. Results also showed that storage of the formulated juice powder at 4°C yielded the highest probiotic stability, maintaining a viable log count of 4.27 per g, while storage at 37°C showed no microbial growth. Sensory evaluation of probioticsupplemented passion fruit juice against a non-probiotic-supplemented one revealed significant difference in terms of color, sweetness, and sourness, while no significant difference was observed in terms of aroma, mouthfeel, and general acceptability.

scholarly journals Stability of volatile profile and sensory properties of passion fruit juice during storage in glass bottles

2011 ◽  
Vol 31 (2) ◽  
pp. 349-354 ◽  
Author(s):  
Vitória Matos de Freitas ◽  
Deborah dos Santos Garruti ◽  
Manoel Alves Souza Neto ◽  
Heliofábia Virgínia de Vasconcelos Facundo ◽  
José Maria Correia
Keyword(s):  
Fruit Juice ◽  
Sensory Properties ◽  
Passion Fruit ◽  
Volatile Profile ◽  
Glass Bottles

scholarly journals Effect of ultrasonication on microbial quality, colour, and ascorbic acid content of passion-fruit juice during storage

2017 ◽  
Vol 46 (4) ◽  
pp. 470-480 ◽  
Author(s):  
V.M. Gómez-López ◽  
M.E. Buitrago ◽  
M.S. Tapia ◽  
A. Martínez-Yépez
Keyword(s):  
Ascorbic Acid ◽  
Acid Content ◽  
Fruit Juice ◽  
Ascorbic Acid Content ◽  
Passion Fruit ◽  
Microbial Quality

Elaboration of an unfermented dairy beverage from sheep's milk whey / Elaboração de uma bebida láctea não fermentada a partir de soro de leite de ovelha

2021 ◽  
Vol 7 (7) ◽  
pp. 65335-65343
Author(s):  
Creciana Maria Endres ◽  
Crivian Pelisser ◽  
Maristela Schleicher Silveira ◽  
Elisa Sonza ◽  
Josiane Betat Da Silva ◽  
...  
Keyword(s):  
Fruit Juice ◽  
Animal Feed ◽  
Passion Fruit ◽  
Added Value ◽  
Nutritional Properties ◽  
Milk Whey ◽  
Sheep Milk ◽  
Industrial Use ◽  
Positive Results ◽  
Cheese Production

Sheep whey is a by-product of cheese production, rich in compounds with high added value, such as proteins and free amino-acids. Sheep's milk and, consequently, its whey, have higher levels of solids, such as proteins, being nutritionally richer than cow's milk. The objective of this paper is to develop a drink composed of passion fruit juice and sheep milk whey, with the purpose of being a sweet drink with outstanding nutritional properties, in addition to adding value to the by-product of sheep cheese factories, which so far does not have industrial use. The formulation was developed with passion fruit juice and sheep milk whey. The microbiological and physicochemical results of the sample were satisfactory. The formulation pleased the consumer and showed positive results, highlighting the flavor (7.02 and viscosity (7.18). The global assessment, this formulation had an average of 7.46 and buy intention of 3.82. The results obtained in this study may help sheep milk producers as well as dairy industries, as an alternative to use sheep milk whey that is currently utilized for animal feed.

scholarly journals ESTUDO DA VIDA-DE-PRATELEIRA DE BEBIDA ELABORADA PELA MISTURA DE GARAPA PARCIALMENTE CLARIFICADA-ESTABILIZADA E SUCO NATURAL DE MARACUJÁ

2004 ◽  
Vol 22 (2) ◽  
Author(s):  
PATRICIA PRATI ◽  
ROBERTO HERMÍNIO MORETTI ◽  
HELENA MARIA ANDRÉ BOLINI CARDELLO ◽  
ANA LOURDES NEVES GÂNDARA
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Sugar Cane ◽  
Acid Content ◽  
Fruit Juice ◽  
Ascorbic Acid Content ◽  
Passion Fruit ◽  
Pet Bottles ◽  
Cane Juice ◽  
Sugar Cane Juice

O objetivo desta pesquisa foi estudar a vida-de-prateleira de produto elaborado com garapa, parcialmente clarificadaestabilizada, e suco de maracujá (5%). A mistura foi adicionada de antioxidante, conservante e espessante em concentrações pré-estabelecidas. Após pasteurização, o produto foi resfriado, embalado em garrafas de polietileno tereftalato (PET) e armazenado sob refrigeração pelo período de um mês. Foram realizadas determinações microbiológicas (Contagem Padrão, Contagem de Bolores e Leveduras, Coliformes Totais e Fecais), físico-químicas (pH, ºBrix, acidez, relação Brix/Acidez, teor de ácido ascórbico, turbidez), e sensoriais. Os resultados da análise sensorial, considerados os mais relevantes para a pesquisa, indicaram que o produto (mistura de garapa parcialmente clarificadaestabilizada com suco de maracujá) pode ser elaborado e comercializado por até quinze dias sob refrigeração, pois as condições do processo permitiram a manutenção da qualidade microbiológica e sensorial. O teor de ácido ascórbico manteve-se em bom nível até o final da estocagem, com perda de apenas 20% em relação ao teor adicionado. SHELF-LIFE STUDY OF A BEVERAGE ELABORATE BY BLEND OF PARTIALLY CLARIFIED-STABILIZED SUGAR-CANE JUICE AND NATURAL PASSION FRUIT JUICE Abstract The objective of this research was to study the shelf-life of a product elaborated with sugar cane juice, partially clarified-stabilized, and passion-fruit juice (5%). The blend was added of antioxidant, preservative and thickener in pre-established concentration. After pasteurization the product was refrigerated in polyethylene teraftalate (PET) bottles and stored for 1 month period under refrigeration. Microbiological determinations (Standard Count, Mould and Yeasts Count, Total and Faecal Coliforms), physico-chemical (ºBrix, pH, acidity, relation Brix/acidity, ascorbic acid content, turbidity) and sensorial were accomplished. The results of sensorial analysis, considered the more relevant for the research, indicated that the product (blend of sugar-cane juice partially clarified/stabilized with passion fruit juice) may be elaborated and commercialized until 15 days under refrigeration, because the conditions of the process allowed the maintenance of microbiological and sensorial quality. Ascorbic acid content maintained a good level until the end of storage, with lost of only 20% in relation to the concentration added.

The effect of homogenisation, stabiliser and amylase on cloudiness of passion fruit juice

Food Control ◽  
2000 ◽  
Vol 11 (4) ◽  
pp. 305-311 ◽  
Author(s):  
M.W Okoth ◽  
A.R Kaahwa ◽  
J.K Imungi
Keyword(s):  
Fruit Juice ◽  
Passion Fruit

Crossflow microfiltration of passion fruit juice after partial enzymatic liquefaction

1999 ◽  
Vol 42 (4) ◽  
pp. 215-224 ◽  
Author(s):  
F. Vaillant ◽  
P. Millan ◽  
G. O’Brien ◽  
M. Dornier ◽  
M. Decloux ◽  
...  
Keyword(s):  
Fruit Juice ◽  
Passion Fruit ◽  
Enzymatic Liquefaction ◽  
Crossflow Microfiltration
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