English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Apple is a temperate fruit that is well appreciated for its fresh consumption and its processed form. Blanching is a pre-processing performed on fruits and vegetables for the freezing and dehydration stages, with the purpose of enzymatic inactivation, however, the time and temperature variables used in this process can cause nutrient losses, including vitamins. The objective of the present work is to evaluate the loss of vitamin C, since it is very susceptible to thermal and oxidative degradation during bleaching. The determination of vitamin C was made every 15 minutes of exposure of unbleached apple slices, bleached at 70 ° C for 5 minutes and bleached at 70 ° C for 10 minutes, by the method proposed by the AOAC which uses 2 2,6dichlorophenol indophenol and a 4% oxalic acid solution. According to the results obtained, the acidity and pH of apples are presented according to the literature, however, the quantified vitamin C content was lower than expected for this fruit. Apples showed significant differences between treatments and the highest content observed in the unbleached sample compared to the others. According to the bleaching time, quantified losses were 32.08, 32.35 and 19.54% for unbleached samples, bleached at 70 ° C for 5 minutes and bleached at 70 ° C for 10 minutes, respectively, which represents a disadvantage, since this loss is considered one of the parameters to evaluate the preprocessing efficiency.

DEGRADAÇÃO DA VITAMINA C EM MAÇÃS DA VARIEDADE FUJI APÓS O BRANQUEAMENTO