Impact of processing and packaging on the quality of murici jelly [Byrsonima crassifolia (L.) rich] during storage

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MetadadosDescriçãoIdioma
Autor(es): dc.creatorCunha, Mariana Crivelari da-
Autor(es): dc.creatorMachado, Patrícia da Silva-
Autor(es): dc.creatorAraújo, Ana Beatriz Silva-
Autor(es): dc.creatorCarvalho, Elisângela Elena Nunes-
Autor(es): dc.creatorVilas Boas, Eduardo Valério de Barros-
Data de aceite: dc.date.accessioned2026-02-09T11:54:01Z-
Data de disponibilização: dc.date.available2026-02-09T11:54:01Z-
Data de envio: dc.date.issued2021-07-14-
Data de envio: dc.date.issued2021-07-14-
Data de envio: dc.date.issued2019-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/46749-
Fonte completa do material: dc.identifierhttps://doi.org/10.1108/NFS-09-2019-0293-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1149922-
Descrição: dc.descriptionPurpose: The potential of the Cerrado fruit could be explored by development of new products, such as jellies that can be used to add value to the fruit, as well as to preserve this biome. This paper aims to evaluate the effect of processing, the glass packaging type and storage time on the quality of jelly, prepared from reconstituted murici pulp, over 12 months of storage. Design/methodology/approach: The authors used a completely randomized design (CRD) in factorial 2 × 5, with two types of glass packaging (transparent and amber) and five storage periods (0, 3, 6, 9 and 12 months), with four replications and the experimental parcel consisting of 80 g of jelly (two bottles of 40 g). The quality of jelly was monitored through 12 months using physicochemical (proximal composition, color, soluble solids, titratable acidity and pH), microbiological (coliforms at 35 °C and 45 °C, filamentous fungi and Salmonella sp) and sensory analyses (sensory acceptance and purchase intent). Findings: The pulp processing effectively affected the physicochemical and nutritional composition (proximal composition, soluble solids and color). It was found that only the storage time significantly influenced (p < 0.05) jelly quality, considering the variables analyzed, except the soluble solids, ash, dietary fiber and sensory texture attributes. However, the glass packaging factor (transparent and amber) did not result in significant changes in those variables. Moreover, the pulp processing allows a seasonal fruit with a short harvest period and short post-harvest life to be available to consumers as a new product throughout the year. Originality/value: Based on the present study, the native Cerrado fruit such as murici [Byrsonima crassifolia (L.) Rich] is appreciated for its pleasant peculiarities such as color, aroma and taste; however, it is underutilized as food for lack of information and studies. Although the fruit does not have widespread use as food, it is necessary to make the population aware about its importance, not only as a source of nutrients, but also for its functional and sensory potential. Therefore, the production of murici jelly can increase consumption of the fruit, besides being a way to add value and extend the shelf life and sensory acceptance of the product prepared.-
Idioma: dc.languageen-
Publicador: dc.publisherEmerald Publishing Limited-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceNutrition & Food Science-
Palavras-chave: dc.subjectJelly - Storage-
Palavras-chave: dc.subjectJelly - Shelf life-
Palavras-chave: dc.subjectJelly - Nutrition value-
Palavras-chave: dc.subjectJelly - Quality-
Palavras-chave: dc.subjectCerrado fruit - Processing-
Palavras-chave: dc.subjectGlass packaging-
Palavras-chave: dc.subjectGeleia de murici-
Palavras-chave: dc.subjectGeleia - Armazenamento-
Palavras-chave: dc.subjectGeleia - Prazo de validade-
Palavras-chave: dc.subjectGeleia - Valor nutricional-
Palavras-chave: dc.subjectFrutas - Processamento-
Palavras-chave: dc.subjectEmbalagem de vidro-
Título: dc.titleImpact of processing and packaging on the quality of murici jelly [Byrsonima crassifolia (L.) rich] during storage-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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