Storage stability of a tropical fruit (cashew apple, acerola, papaya, guava and passion fruit) mixed nectar added caffeine

International Journal of Food Science and Technology

Volumn 45, Issue 10, 2010, Pages 2162-2166

  de Sousa, Paulo H M ^a   Maia, Geraldo A ^a   de Azeredo, Henriette M C ^b   Ramos, Afonso M ^c   de Figueiredo, Raimundo W ^a  

^a FEDERAL UNIVERSITY OF CEARÁ   (Brazil)

^b FEDERAL UNIVERSITY OF VIÇOSA   (Brazil)

^c EMBRAPA AGROINDÚSTRIA TROPICAL   (Brazil)

Author keywords

Caffeine; Energetic beverages; Nectar; Shelf life; Tropical fruits

Indexed keywords

BENZOIC ACID; CAFFEINE; FOOD STORAGE; FRUIT JUICES; SENSORY ANALYSIS; SODIUM;

CENTRAL NERVOUS SYSTEMS; NECTAR; NUTRITIONAL PROPERTIES; SENSORY ACCEPTANCE; SHELF LIFE; SODIUM METABISULFITE; STIMULATING EFFECTS; TROPICAL FRUITS;

FRUITS;

ANACARDIUM OCCIDENTALE; CARICA PAPAYA; MALUS X DOMESTICA; PASSIFLORA EDULIS; PSIDIUM;

EID: 77957075641     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02383.x     Document Type: Article

References (32)

1. Akinwale TO. Cashew apple juice: its use in fortifying the nutritional quality of some tropical fruits. European Food Research and Technology 2000, 211:205-207.
2. Alzamora SM. Aplicacion de factores combinados en la conservacion de alimentos. Fundamentos del Método de Conservación por Factores Combinados 1994, 1-26. Maupoey PFGrau AABoix AC. edited by, Pp, Valencia, Universidade Politecnica de Valencia
3. Official Methods of Analysis 1995, 16th edn, Arlington, TX, Association of Official Analytical Chemists
4. Assunção RB, Mercadante AZ. Carotenoids and ascorbic acid composition from commercial products of cashew apple (Anacardium occidentale L.). Journal of Food Composition and Analysis 2003, 16:647-657.
5. Bobbio FO, Bobbio PA. Pigmentos naturais. Introdução à Química de Alimentos 1992, 191-223. Bobbio FO, Bobbio PA. edited by, 2 edn, São Paulo, Varela, pp
6. 2005, Ministério da Saúde. Agência Nacional de Vigilância Sanitária (ANVISA). Resolução n° 273, de 22 de setembro de 2005. Aprova o regulamento técnico para misturas para o preparo de alimentos e alimentos prontos para o consumo. Diário Oficial da União, Brasília, 23 de setembro de 2005
7. Burdulu HS, Koca N, Karadeniz F. Degradation of vitamin C in citrus juices concentrates during storage. Journal of Food Engineering 2006, 74:211-216.
8. Campos DCP, Santos AS, Wolkoff DB, Matta VM, Cabrald LMC, Courid S. Cashew apple juice stabilization by microfiltration. Desalination 2002, 148:61-65.
9. Carvalho JM, Maia GA, Figueiredo RW, Brito ES, Rodrigues S. Storage stability of a stimulant coconut water-cashew apple juice beverage. Journal of Food Processing & Preservation 2007, 31:178-179.
10. Charoensiri R, Kongkachuichai R, Suknicom S, Sungpuag P. eta-carotene, lycopene, and alpha-tocopherol contents of selected Thai fruits. Food Chemistry 2009, 113:202-207.
11. Deliza R, MacFie HJH, Hedderley D. The consumer sensory perception of passion-fruit juice using free-choice profiling. Journal of Sensory Studies 2004, 19:577-587.
12. Downes FP, Ito K. Compendium of Methods for the Microbiological Examination of Foods 2001, 4th edn, Washington, DC, American Public Health Association, pp
13. Codex alimentarius. Report of the Twenty-fourth Session of the Codex Committee on Food Labelling 1997, 14-17. Pp, Ottawa, FAO/WHO
14. a Joint FAO/OMS Expert Consultation 2001, Bangkok. Thailand. 2001. xxii + 286 pp
15. Finnegan D. The health effects of stimulant drinks. Nutrition Bulletin 2003, 28:147-155.
16. Jain SK, Khurdiya DS. Chemical composition and organoleptic evaluation of juice from steamed cashew apple blended with orange juice. Plant Food for Human Nutrition 2000, 50:295-300.
17. Jawaheer B, Goburdhun D, Ruggoo A. Effect of processing and storage of guava into jam and juice on the ascorbic acid content. Plant Food for Human Nutrition 2003, 58:1-12.
18. Kilcast D. Sensory evaluation methods for shelf-life assessment. The Stability and Shelf-life of Food 2000, 79-105. Kilcast DSubramaniam P. edited by, Pp, Boca Raton FL, CRC Press
19. Kubo I, Masuoka N, Ha TJ, Tsujimoto K. Antioxidant activity of anacardic acids. Food Chemistry 2006, 99:555-562.
20. Laboissière LHES, Deliza R, Barros-Marcellini AM, Rosenthal A, Camargo LMAQ, Junqueira RG. Effects of high hydrostatic pressure (HHP) on sensory characteristics of yellow passion fruit juice. Innovative Food Science and Emerging Technologies 2007, 8:469-477.
21. Lima VLAG, Melo EA, Maciel MIS, Prazeres FG, Musser RS, Lima DES. Total phenolic and carotenoid contents in acerola genotypes harvested at three ripening stages. Food Chemistry 2005, 90:565-568.
22. Lima AS, Maia GA, Sousa PHM, Prado GMP, Rodrigues S. Storage stability of a stimulant coconut water-acerola fruit juice beverage. International Journal of Food Science and Technology 2009, 44:1445-1451.
23. Luximon-Ramma A, Bahorun T, Crozier A. Antioxidant actions and phenolic and vitamin C contents of common Mauritian exotic fruits. Journal of Science Food and Agriculture 2003, 83:496-502.
24. Maeda EE, Mussa DMDN. The stability of vitamin C (L-ascorbic acid) in bottled and canned orange juice. Food Chemistry 1986, 22:51-58.
25. Meilgaard M, Civille GV, Carr BT. Sensory Evaluation Techniques 1999, 3rd edn, Boca Raton, FL, CRC Press
26. Monteiro S. Fruta para beber. Frutas e derivados 2006, 1:28-31.
27. Pearson D. Tecnicas de Laboratorio para el Analises de Alimentos 1976, Zaragoza, Espanã, Editorial Acribia, pp
28. Righetto AM, Beleia A, Ferreira SHP. Physicochemical stability of natural or pre-sweetened frozen passion fruit juice. Brazilian Archives of Biology and Technology 1999, 42:393-396.
29. SAS - User's Guide: Statistics, Version 9.1 2006, Cary, NC, SAS Institute
30. Sousa PHM, Maia GA, Azeredo HMC, Souza Filho MSM, Garruti DS, Freitas CAS. Mixed tropical fruit nectars with added energy components. International Journal of Food Science and Technology 2007, 42:1290-1296.
31. Vasco C, Ruales J, Kamal-Eldin A. otal phenolic compounds and antioxidant capacities of major fruits from Ecuador. Food Chemistry 2008, 111:816-823.
32. Zulueta A, Esteve MJ, Frasquet I, Frígora A. Vitamin C, vitamin A, phenolic compounds and total antioxidant capacity of new fruit juice and skim milk mixture beverages marketed in Spain. Food Chemistry 2007, 103:1365-1374.