Color Degradation Kinetics In Low-calorie Strawberry And Guava Jellies [cinética De Degradação De Cor Em Geleias Light De Morango E De Goiaba]

The purpose of this study was to follow-up color changes in low-calorie strawberry and guava jellies during storage. To this end, one formulation of each flavor was prepared varying the application of hydrocolloids (pectin and modified starch). The jellies were studied regarding pH, soluble solids, water activity and syneresis. In order to follow-up color changes, the samples remained stored for 180 days in chambers with controlled temperatures of 10 °C (control) and 25 °C (commercial), and color instrumental analyses (L*, a*, and b*) were performed every 30 days. Arrhenius model was applied to reaction speeds (k) at different temperatures, where light strawberry and guava jellies showed greater color changes when stored at 25 °C compared to the samples stored at 10 °C. Activation energy values between 13 and 15 kcal.mol -1 and Q 10 values between 2.1 and 2.3 were obtained for light strawberry jelly and light guava jelly, respectively. Therefore, it was concluded that, with respect to color changes, every 10 °C temperature increase reduces light jellies shelf-life by half.313758764Baidón, S., Sineresis de los geles de agar y kappa-carragenato. Influencia de la adición de gomas de garrafin y guar (1987) Revista De Agroquímica Y Tecnología De Alimentos, 27 (4), pp. 545-555Campos, A.M., Cândido, L.M.B., Formulação e avaliação físico-química e reológica de geléias de baixo teor de sólidos solúveis com diferentes adoçantes e edulcorantes (1995) Ciência E Tecnologia De Alimentos, 15 (3), pp. 268-278Cemeroglu, B., Velioglu, S., Isik, S., Degradation kinetics of anthocyanins in sour cherry juice and concentrate (1994) Journal of Food Science, 59, pp. 1216-1218. , http://dx.doi.org/10.1111/j.1365-2621.1994.tb14680.xFefim, D.A., Estudo do emprego de hidrocolóides em soluções modelo de geléias e doces cremosos light (2006) Anais, , SEMINÁRIO DE INICIAÇÃO CIENTÍFICA PIBIC CNPq-ITAL, 13., 2006, Campinas, Campinas: CNPq-ITAL, 1 CD-ROMFerreira, J.E.M., (2001) Cinética E Fatores Que Influenciam Na Degradação De Carotenóides Em Sistemas Modelos E Alimentos, , 85 f. Dissertação (Mestrado em Tecnologia de Alimentos)-Universidade Estadual de Campinas, Campinas, 2001Freitas, S.M.L., (2005) Alimentos Com Alegação Diet Light: Definições, Legislação E Orientações Para Consumo, p. 138. , São Paulo: AtheneuGiusti, M.M., Wrolstad, R.E., Radish anthocyanin extract as a natural red colorant for Maraschino cherries (1996) Journal of Food Science, 61 (4), pp. 688-694. , http://dx.doi.org/10.1111/j.1365-2621.1996.tb12182.x(1985) Normas Analíticas Do Instituto Adolfo Lutz, 1. , INSTITUTO ADOLFO LUTZ, 3. ed. São Paulo: IAL, Métodos químicos e físicos para análises de alimentosJayaraman, K.S., Development of intermediate moisture tropical fruit and vegetable products-technological problems and prospects (1998) Food Preservation By Moisture Control, pp. 175-198. , SEOW, C. C.TEMG, T. T.QUAH, C. H, Londres: Elsevier Applied ScienceJardim, D.C.P., Reações de Transformação em Alimentos - influência da água (2004) Reações De Transformação E Vida-de-Prateleira De Alimentos Processados, pp. 16-24. , MOURA, S. C. S. R.GERMER, S. P. M, 3. ed. Campinas: ITAL, cap. 2Lund, D.B., Effect of commercial processing on nutrients (1979) Food Technology, 33 (2), pp. 28-35Miguel, A.C.A., Albertini, S., Spotp, M.H.F., Cinética da degradação de geleiada de morango (2009) Ciência E Tecnologia De Alimentos, 29 (1), pp. 142-147Moura, S.C.S.R., Cinética de degradação de polpas de morango (2001) Brazilian Journal of Food Technology, 4, pp. 115-121Moura, S.C.S.R., Propriedades reológicas de soluções modelo de geléias e doces em massa (2006) Anais, p. 1141. , CONGRESSO BRASILEIRO DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 20, Campinas. Campinas, 2006., 1 CD-ROMMoura, S.C.S.R., Determinação da vida-de-prateleira de maçã-passa por testes acelerados (2007) Ciência E Tecnologia De Alimentos, 27 (1), pp. 141-148Nachtigall, A.M., Geléias light de amora-preta (2004) Boletim Do CEPPA, 22 (2), pp. 337-354Negrete, V., (2001) Desenvolvimento De Processo a Vácuo Para Geléia De Acerola (Malpighia Emarginata, Malpighia Glabra), , 2001. 92 f. Dissertação (Mestrado em Tecnologia de Alimentos)-Universidade Estadual de Campinas, CampinasOzela, E.F., Stringheta, P.C., Chauca, M.C., Stability of anthocyanin in spinach vine (Basella rubra) fruits (2007) Ciencia E Investigación Agrária, 34 (2), pp. 115-120Provenzi, G., Estabilidade de Antocianinas de Uvas Cabernet Sauvignon com β- e γ-Ciclodextrinas (2006) Brazilian Journal of Food Technology, 9 (3), pp. 165-170Rosso, V.V., (2006) Composição De Carotenóides E Antocianinas Em Acerola: Estabilidade E Atividade Antioxidante Em Sistemas-modelo De Extratos Antociânicos De Acerola E De Açaí. 2006, , 136 f. Tese (Doutorado em Ciências de Alimentos)-Universidade Estadual de Campinas, CampinasSalgado, J.M., Adoçantes dietéticos: Doçura que não vem da cana. 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Morphological Characterization With Image Analysis Of Cocoa Beverage Powder Agglomerated With Steam

In this study, the morphological characteristics of cocoa beverage powder granules under minimal, average, and maximal process conditions of a steam agglomerator were studied. A stereoscopic microscope coupled to a digital camera was used for the morphological analysis. The images were analyzed to obtain shape and size descriptors. Aiming to evaluate the descriptors, 150 particles were analyzed. The results showed that there was no difference between the shape descriptors - compacity, circularity, roughness, and aspect ratio - in the operating conditions evaluated. It was observed that the cocoa beverage powder granules are elongated in shape. The size descriptors, area, perimeter, perimeter of convex bounding polygon, minimal and maximal Feret diameter, were different in the process conditions for the granules of size above 600 μm. As for the minimal process conditions, especially due to low solid feed rates, there is an increase in the size descriptor values. In addition, under the minimum process conditions, in which there is low solid feed rate (400g/min) for a steam pressure of 1.0 bar, it was obtained a good granular condition with retention of 81.1% of granules on sieves with aperture size between 300 and 1190 μm.344649656Allen, T., (1997) Particle Size Measurement, 525p. , 2a. ed., London: Chapman & HallBelaroui, K., Pons, M.N., Vivier, H., Morphological characterization of gibbsite and alumina (2002) Powder Technology, 127 (3), pp. 246-256. , http://dx.doi.org/10.1016/S0032-5910(02)00112-2Bika, D., Tardos, G.I., Panmai, S., Farber, L., Michaels, J., Strength and morphology of solid bridges in dry granules of pharmaceutical powders (2005) Powder Technology, 150 (2), pp. 104-116. , http://dx.doi.org/10.1016/j.powtec.2004.11.024Dacanal, G.C., (2009) Aglomeração De Polpa De Acerola E proteína Isolada De Soja Em pó Em Leito Fluidizado cônico E Pulsado, , Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, CampinasDacanal, G.C., Hirata, T., Menegalli, F.C., Fluid dynamics and morphological characterization of soy protein isolate particles obtained by agglomeration in pulsed-fluid bed (1999) Powder Technology, 103, pp. 44-57Faria, N., Pons, M.N., De Feyo Azevedo, S., Rocha, F.A., Vivier, H., Quantification of the morphology of sucrose crystals by image analysis (2003) Powder Technology, 133 (1-3), pp. 54-67. , http://dx.doi.org/10.1016/S0032-5910(03)00078-0Hla, P.K., Hogekamp, S., Wetting behavior of instantized cocoa beverage powders (1999) International Journal of Food Science & Technology, 34 (4), pp. 335-342. , http://dx.doi.org/10.1046/j.1365-2621.1999.00275.xHogekamp, S., Steam jet agglomeration–Part 1: Production of redispersible agglomerates by steam jet agglomeration (1999) Chemical Engineering & Technology, 22 (5), pp. 421-424. , http://dx.doi.org/10.1002/(SICI)1521-4125(199905)22:53.0.CO;2-0Hogekamp, S., Steam jet agglomeration – Part 2: Modeling agglomerate growth in a modified steam jet agglomerator (1999) Chemical Engineering & Technology, 22 (6), pp. 485-490. , http://dx.doi.org/10.1002/(SICI)1521-4125(199906)22:63.0.CO;2-UHogekamp, S., Schubert, H., Wolf, S., Steam jet agglomeration of water soluble material (1996) Powder Technology, 86 (1), pp. 49-57. , http://dx.doi.org/10.1016/0032-5910(95)03037-9Iveson, S.M., Litster, J.D., Hapggod, K., Ennis, B.J., Nucleation, growth and breakage phenomena in agitated wet granulation processes: A review (2001) Powder Technology, 117 (1-2), pp. 3-39. , http://dx.doi.org/10.1016/S0032-5910(01)00313-8Jinapong, N., Suphantharika, M., Jamnong, P., Production of instant soymilk powders by ultrafiltration, spray drying and fluized bed agglomeration (2008) Journal of Food Engineering, 84 (2), pp. 194-205. , http://dx.doi.org/10.1016/j.jfoodeng.2007.04.032Knight, P.C., Structure agglomerated products for improved performance (2001) Powder Technology, 119 (1), pp. 14-25. , http://dx.doi.org/10.1016/S0032-5910(01)00400-4Kowalska, J., Lenart, A., The influence of ingredients distribution on properties of agglomerated cocoa products (2005) Journal of Food Engineering, 68 (2), pp. 155-161. , http://dx.doi.org/10.1016/j.jfoodeng.2004.05.028Linoya, K., Gotoh, K., Higashitani, K., (1991) Powder Technology Handbook, 794p. , New York: Marcel DekkerOmobuwajo, T.O., Busari, O.T., Osemwegie, A.A., Thermal agglomeration of chocolate drink powder (2000) Journal of Food Engineering, 46 (2), pp. 73-81. , http://dx.doi.org/10.1016/S0260-8774(00)00067-4Palzer, S., The effect of glass transition on the desired and undesired agglomeration of amorphous food powders (2005) Chemical Engineering Science, 60 (14), pp. 3959-3968. , http://dx.doi.org/10.1016/j.ces.2005.02.015Pons, M.N., Vivier, H., Belaroui, K., Bernard-Michel, B., Cordier, F., Oulhana, D., Dodds, J.A., Particle morphology: From visualisation to measurement (1999) Powder Technology, 103 (1), pp. 44-57. , http://dx.doi.org/10.1016/S0032-5910(99)00023-6Pons, M.N., Vivier, H., Delcour, V., Authelin, J.R., Pailleres-Hubert, L., Morphological analysis of pharmaceutical powders (2002) Powder Technology, 128 (2-3), pp. 276-286. , http://dx.doi.org/10.1016/S0032-5910(02)00177-8Shah, M.H., Biradar, S.V., Paradkar, A.R., Spray dried glyceryl monooleate-magnesium trisilicate dry powder as cubic phase precursor (2006) International Journal of Pharmaceutics, 323 (1-2), pp. 18-26. , http://dx.doi.org/10.1016/j.ijpharm.2006.05.040, PMid:16846704Souza, D., (2007) Granulação De Alimentos: Caracterização morfológica Das partículas E Modelagem matemática Do Processo, , Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, CampinasSouza, D., Menegalli, F.C., Image analysis: Statistical study of particle size distribution and shape characterization (2011) Powder Technology, 214 (1), pp. 57-63. , http://dx.doi.org/10.1016/j.powtec.2011.07.035Turchiuli, C., Eloualia, Z., El Mansouri, N., Dumoulin, E., Fluidised-bed agglomeration: Agglomerates shape and end-use properties (2005) Powder Technology, 157 (1-3), pp. 168-175. , http://dx.doi.org/10.1016/j.powtec.2005.05.024Vissotto, F.Z., Jorge, L.C., Makita, G.T., Rodrigues, M.I., Menegalli, F.C., Influence of the process parameters and sugar granulometry on cocoa beverage powder steam agglomeration (2010) Journal of Food Engineering, 97 (3), pp. 283-291. , http://dx.doi.org/10.1016/j.jfoodeng.2009.10.013Vissotto, F.Z., Montenegro, F.M., Santos, J.M., Oliveira, S., Avaliacao da influencia dos processos de lecitinacao e de aglomeracao nas propriedades fisicas de achocolatado em po (2006) Ciência E Tecnologia De Alimentos, 26 (3), pp. 666-671. , http://dx.doi.org/10.1590/S0101-20612006000300028Wang, W., Image analysis of particles by modified Ferret method – best-fit rectangle (2006) Powder Technology, 165 (1), pp. 1-10. , http://dx.doi.Org/10.1016/j.powtec.2006.03.01