Caracterização e vida útil de folhas de vinagreira acondicionadas em diferentes embalagens sob refrigeração - DOI:10.5039/agraria.v14i1a5611 (original) (raw)
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Characterization and shelf life of “roselle” leaves stored in different packages under refrigeration
Revista Brasileira de Ciências Agrárias - Brazilian Journal of Agricultural Sciences, 2019
FOOD SCIENCE (CIÊNCIA DE ALIMENTOS) ABSTRACT: "Vinagreira" (Hibiscus sabdariffa) is an unconventional species with multiple possibilities of use, with food and industrialist potential. The objective of this work was to quantify some of its constituents and to evaluate the effect of the packaging on its post-harvest conservation. Branches were transported at Universidade Federal Rural do Rio de Janeiro campus and to Embrapa Agroindústria de Alimentos, where they were packed in polypropylene (perforated, micro perforated and unperforated) conical packages, except for the control and stored at 5 ± 1 °C and 75% relative moisture. Before storage were evaluated: organic acids, carotenoids, total phenol, antioxidant activity, pH, titratable acidity, soluble solids and fresh mass. The fresh mass loss, titratable acidity and soluble solids were analyzed every two days of storage. The design was completely randomized, in split plots. "Roselle" leaves may be considered sources, specially β-carotene (28.49 µg g-1) and lutein (25.70 µg g-1). The use of polypropylene packages in combination with refrigeration allowed for greater storage, with increase up to four days in the "vinagreira" shelf life, being the best results for unperforated packages were relatively better during storage.
Hibiscus sabdariffa L. Extract: Characterization (FTIR-ATR), Storage Stability and Food Application
Emirates Journal of Food and Agriculture
The objective was to evaluate the extract stability of hibiscus in different conditions and the food application. Anthocyanins (TA), phenolic compounds (TP) and color, at: 4 and 25 °C, presence or absence of light, pH stability and FTIR were evaluated. Gelatin developed with hibiscus extract was submitted to sensory analysis. Light and temperature factors affected the stability of TP and TA throughout the storage. Higher stability was observed at 4 ºC and absence of light (in relation to TA and TP respectively, 3% and 26% losses were observed in this condition against 43% and 39% at 25 °C with light). Regarding pH, it was observed that pH change affected the absorbance and color in the hibiscus extract. Finally, the hibiscus extract, when added at the highest concentration into gelatin, was the most accepted by tastes, and scored 7 (like moderately) for color and global acceptance.
Comunicata Scientiae
Amplamente cultivada em diversos países, a vinagreira (Hibiscus sabdariffa) é utilizada para fins culinários, medicinais e ornamentais. Devido à crescente procura por alimentos mais nutritivos e livre de substâncias tóxicas, visando o desenvolvimento de alternativas ambientalmente corretas, o objetivo desta pesquisa baseia-se no cultivo sustentável de vinagreira sob doses de composto orgânico, verificando o desenvolvimento vegetativo, produtivo e os teores nutritivos da cultura. O experimento foi conduzido na Unidade de Horticultura da Universidade Federal do Acre, consistindo na aplicação de quatro doses de composto orgânico, correspondentes aos tratamentos: T1 - 0 (controle), T2 - 200 mL, T3 - 400 mL e T4 - 600 mL, depositadas nas covas de plantio, espaçadas 0,5 m entre si em três linhas de plantio, com aproximadamente 10 m de comprimento, sendo estas distanciadas a 1 m. O delineamento estatístico foi o de blocos casualizados, contendo cinco blocos. Os dados foram submetidos a aná...
Plant Science Today
The calyx of the roselle plant (Hibiscus sabdariffa L.) has been extensively studied for its anthocyanins. Roselle calyces are exceedingly perishable, making the process of drying and extracting them without sacrificing quality quite difficult. Similarly, there are several commercial drying procedures available, each with its own set of benefits and drawbacks on nutritional and physicochemical qualities in the final product. The goal of this study was to examine the effects of sun, oven and freeze drying on the physicochemical and nutritional properties of roselle calyx. The antioxidant (%RSA), total anthocyanin content (TAC) and their HPLC identification, physicochemical as well as proximate composition were determined. The results showed that freeze drying increased the drying rate significantly and retained the antioxidant activity (32 mg/100 g QE) then fresh calyx, sun and oven drying, freeze-dried calyx also have higher TAC (176.9 mg/l) than sun and oven dried calyx, the HPLC a...
Journal of the Science of Food and Agriculture, 2014
BACKGROUND: Use of the indigenous, easily accessible leafy vegetable roselle (Hibiscus sabdariffa L.) for value addition is gaining impetus as its nutritive and nutraceutical compounds are exposed by investigations. Being a perishable, storage is challenging, hence different methods of drying have been an attractive alternative for its postharvest usage in foods without much compromising its quality and antioxidant potential. RESULTS: Room-and freeze-dried samples were found to have best quality in terms of colour, total flavonoid content (18.53 ± 2.39 and 18.66 ± 1.06 g kg −1 respectively), total phenolic content (17.76 ± 1.93 and 18.91 ± 0.48 g kg −1), chlorophyll content (1.59 ± 0.001 and 1.55 ± 0.001 g kg −1) and ascorbic acid content (11.11 ± 1.04 and 8.92 ± 0.94 g kg −1) compared with those subjected to infrared, crossflow, microwave, oven or sun drying. Samples treated by room and freeze drying retained maximum antioxidant potential as shown by the phosphomolybdate method and the 2,2-diphenyl-1-picrylhydrazyl free radical-scavenging activity and ferric-reducing antioxidant power assays. Cold water and hot water extracts showed significantly higher total phenolic content and total antioxidant activity owing to the greater solubility of phenolics and destruction of cellular components in polar solvents than in organic solvents. CONCLUSION: The data obtained show the potential for retaining quality parameters of roselle leaf under suitable drying methods.
Flower of Jamaica is rich in phenolic compounds mainly anthocyanins and flavonoids such as delphinidin-3-sambubioside, delphinidin-3-glucoside, cyanidin-3-glucoside, cyanidin-3-sambubioside, quercetin and kaempferol. The objective of this work was to study the stability of the antioxidants of the wine of Jamaica flower (Hibiscus sabdariffa L) during its storage. For this, the wine was stored at an ambient temperature of 20C and at a refrigeration temperature of 6C. At 0, 7 and 14 days the physicochemical characteristics, turbidity, color, polyphenol content and antioxidant capacity were determined. Regarding the physicochemical characteristics (soluble solids, pH and titratable acidity) the wine did not present differences between samples stored in the environment and refrigeration. The color of all the samples showed high absorbances in a range between 515 and 520nm representative of the pigments that reflect the red color, which correspond to a high concentration of anthocyanins. The stability of the polyphenol content did not show significant differences during storage, however the samples subjected to refrigeration had a lower phenolic content and a lower inhibition percentage of the ABTS radical. Consequently, the storage of Jamaica flower wine at room temperature presents greater antioxidant capacity, inhibiting free radicals and decreasing the oxidation of phenolic compounds present in wine, extending its shelf life.
Use of a Taguchi Model in Hibiscus sabdariffa Extracts Encapsulated by Spray-Drying
Aqueous and ethanolic extracts of Hibiscus sabdariffa were spray-drying using maltodextrin (MD) and gum arabic (GA) as carriers agents. An experimental design Taguchi L8 with seven variables was implemented. Physicochemical properties in the encapsulates were evaluated by UV-Vis, XRD, spectroscopy and gravimetric techniques. Treatments with aqueous extracts showed the highest concentration of total soluble polyphenols (TSP) 32.12- 21.23 mg EAG/g DW, and antioxidant capacity (AOX) for ABTS assay. The best treatment for TSP and AOX was T4: 2.5% Hibiscus w/w, aqueous extracts, decoction, extract-to-carrier ratio 1:1 (w/w), proportion to carriers (MD:GA) 80:20 (w/w), 10000 rpm, 150°C. Taguchi L8 model is a tool that allows the use of multiple variables with a low number of treatments that indicate the drying conditions that give the best parameters, focusing mainly on TSP and AOX, in addition, is a good alternative for the preservation and stability of the PC in Hibiscus.
Emirates Journal of Food and Agriculture
Hibiscus sabdariffa L. is a plant from tropical climates, which produces, among other products, deep red calyces used to prepare refreshing drinks. The high humidity (85-87%) of the calyces at the time of harvest must be reduced to about 12% for handling and storage. The aim of the work was to evaluate the effect of the dehydration method of the calyces (sun drying, SD; air-drying, AD, at three temperatures: 50, 60 and 70 ºC) of three varieties of Hibiscus sabdariffa L. on the quality of their aqueous extracts. The quality was measured as a function of color), and chemical variables (titratable acidity, TA, total soluble phenols, TSP; total anthocyanins content TAC, and organic acids). The varieties used were Negra Quiviquinta (NQ) with dark red calyces, UAN-9 with light red calyces, and UAN-16, with white calyces. The dehydration method affected the quality of the extracts. The SD was the one that most affected the color and chemical variables. The color of the extracts was darker ...
2019
The objective of this work was to evaluate the effect of the packaging conditions and the initial moisture content of amaranth BRS Alegria seeds, stored in the period of 13 months (10 months ambient conditions and 3 months in cold chamber). The experimental design was completely randomized in a factorial scheme with two initial moisture contents (9.82% and 7.84%), and two packing conditions (sealed and unsealed), with four replications, totaling 16 plots. The germination was in 12 hours photoperiod and 25°C constant temperature, for 7 days. The variables analyzed were percentage of germination (PG), first germination count (FGC), non-germinated seeds (NGS), germination speed index (GSI) and mean germination time (MGT). The sealed 9.82% seed lot presented better results for PG, NGS and GSI (77.5%, 22.5% and 24.88, respectively). The Original Research Article Crivelari da Costa et al.; JEAI, 38(4): 1-8, 2019; Article no.JEAI.49664 2 moisture content of 9.82% is adequate for the storage of Amaranthus cruentus BRS Alegria, with no further drying required. It is recommended to seal the packages for the storage of amaranth seeds of BRS Alegria, as it maintains its physiological quality for longer. O objetivo do trabalho foi avaliar qualidade fisiológica das sementes de amaranto, cultivar BRS Alegria, armazenadas em embalagens de polietileno abertas e fechadas e em dois teores de água durante o período de 13 meses. O delineamento experimental foi inteiramente casualizado em esquema fatorial com dois teores de água iniciais (10% e 8%), e duas condições de embalagem (vedada e sem vedação), com quatro repetições, totalizando 16 parcelas. A germinação foi feita com fotoperíodo de 12 horas e temperatura constante de 25°C, durante 7 dias. As variáveis analisadas foram porcentagem de germinação (PG), primeira contagem da germinação (PC), sementes não germinadas (SNG), índice de velocidade de germinação (IVG) e o tempo médio de germinação (TMG). Sementes com vedação das embalagens e maior teor de água apresentou melhores resultados para PG, SNG e IVG (77,5%, 22,5% e 24,88, respectivamente) e para PC, a vedação foi melhor que a não vedação das embalagens, independente do teor de água (61,25%). Concluiu-se que a vedação das embalagens e teor de água de 10% são recomendados para armazenamento de sementes de amaranto.