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Type: Artigo de periódico
Title: Sensorial stability of ready-to-drink passion fruit juice packaged in tinplate cans
Author: Saron, ES
Dantas, ST
de Menezes, HC
Soares, BMC
Nunes, MF
Abstract: The purpose of this work was to evaluate the preservation of the sensorial and physicochemical characteristics of ready-to-drink passion fruit juice packaged in three-piece welded tinplate cans with different internal coatings of the body and side strips, based on a storage test. The product evaluated was ready-to-drink passion fruit juice packaged in cans with an internal layer of 2.0 g.m(-2) of tin, with three inner organic coating systems, stored at 25 and 35 degrees C for 360 days. A sharp decrease in ascorbic acid content was recorded up to day 180, after which it remained constant until the end of the storage period at the two aforementioned temperatures and in all the types of cans studied. The color evaluation showed the juice browning before 120 days of storage, and subsequent discoloration between 300 and 360 days, at the two storage temperatures. The sensorial analysis during storage indicated a similar performance for all the cans, which was lower only in the case of one packaging variable. The main changes recorded during the storage period were associated with inherent modifications of the beverage itself and not to juice/packaging interaction. This study led to the conclusion that all the types of packaging under study are suitable for ready-to-drink passion fruit juice for a minimum shelf-life of 12 months.
Subject: passion fruit juice
metallic packaging
sensorial quality
ascorbic acid
Country: Brasil
Editor: Soc Brasileira Ciencia Tecnologia Alimentos
Citation: Ciencia E Tecnologia De Alimentos. Soc Brasileira Ciencia Tecnologia Alimentos, v. 27, n. 4, n. 772, n. 778, 2007.
Rights: aberto
Identifier DOI: 10.1590/S0101-20612007000400016
Date Issue: 2007
Appears in Collections:Unicamp - Artigos e Outros Documentos

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