Physico-chemical characterization of Ilex paraguariensis St. Hil. during the maturation
In Brazil, yerba mate is consumed after processing; however, in Chile and Uruguay, the consumers prefer the cured product, which acquires a yellow color. For that yerba-mate is stored for a period of six months to one year, which increases the cost of the final product for the overseas market. This...
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| Published in: | Brazilian Archives of Biology and Technology Vol. 57; no. 5; pp. 663 - 667 |
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| Main Authors: | , , , , |
| Format: | Journal Article |
| Language: | English |
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Instituto de Tecnologia do Paraná (Tecpar)
01-10-2014
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| Abstract | In Brazil, yerba mate is consumed after processing; however, in Chile and Uruguay, the consumers prefer the cured product, which acquires a yellow color. For that yerba-mate is stored for a period of six months to one year, which increases the cost of the final product for the overseas market. This study evaluated the effect of humidity and temperature in maturation chamber on the time required for the product to get this characteristic. The changes in the color, pH, moisture and water activity were evaluated during the time of storage in different conditions of temperature and humidity. Yerba-mate subjected to higher temperature and humidity showed nearest color of the product submitted to natural storage. The loss of green color was related to the reduction in pH and increase in the moisture of the samples. The higher humidity allowed the mate to reach conditions near to market requirements abroad in approximately 60 days of maturation. |
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| AbstractList | In Brazil, yerba mate is consumed after processing; however, in Chile and Uruguay, the consumers prefer the cured product, which acquires a yellow color. For that yerba-mate is stored for a period of six months to one year, which increases the cost of the final product for the overseas market. This study evaluated the effect of humidity and temperature in maturation chamber on the time required for the product to get this characteristic. The changes in the color, pH, moisture and water activity were evaluated during the time of storage in different conditions of temperature and humidity. Yerba-mate subjected to higher temperature and humidity showed nearest color of the product submitted to natural storage. The loss of green color was related to the reduction in pH and increase in the moisture of the samples. The higher humidity allowed the mate to reach conditions near to market requirements abroad in approximately 60 days of maturation. |
| Author | Gonçalves, Itamar Luís Zaions, Ivanor Borges, Ana Claudia Piovezan Valduga, Alice Teresa Picolo, Ana Paula |
| Author_xml | – sequence: 1 givenname: Ivanor surname: Zaions fullname: Zaions, Ivanor organization: Universidade Regional Integrada do Alto Uruguai e das Missões – sequence: 2 givenname: Ana Paula surname: Picolo fullname: Picolo, Ana Paula organization: Universidade Regional Integrada do Alto Uruguai e das Missões – sequence: 3 givenname: Itamar Luís surname: Gonçalves fullname: Gonçalves, Itamar Luís organization: Universidade Regional Integrada do Alto Uruguai e das Missões – sequence: 4 givenname: Ana Claudia Piovezan surname: Borges fullname: Borges, Ana Claudia Piovezan organization: Universidade Regional Integrada do Alto Uruguai e das Missões, Brasil – sequence: 5 givenname: Alice Teresa surname: Valduga fullname: Valduga, Alice Teresa organization: Universidade Regional Integrada do Alto Uruguai e das Missões, Brasil |
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| CitedBy_id | crossref_primary_10_1108_NFS_12_2014_0105 crossref_primary_10_3390_foods11010047 crossref_primary_10_1590_0103_8478cr20220178 crossref_primary_10_1016_j_ijgfs_2023_100789 crossref_primary_10_1039_D2FB00003B crossref_primary_10_1016_j_foodchem_2023_136918 crossref_primary_10_1016_j_foodres_2018_10_091 crossref_primary_10_1007_s13197_024_05951_z crossref_primary_10_1590_S1413_70542016000100011 crossref_primary_10_1111_jfpe_12911 |
| Cites_doi | 10.1016/j.foodchem.2005.09.079 10.1081/JFP-200060250 10.1111/1750-3841.12329 10.1080/19440041003587310 10.1016/j.jfoodeng.2004.04.027 10.1016/j.lwt.2011.07.022 10.1016/j.meatsci.2014.03.017 10.1104/pp.69.6.1376 10.1016/j.foodchem.2010.03.039 |
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| References | Isolabella S (ref3) 2010; 122 Malheiros GC (ref5) 2007 Valduga AT (ref13) 2003 Hao D (ref2) 2013; 3 Nabechima GH (ref7) 2014; 79 Gorenstein MR (ref1) 2007; 11 Schmalko ME (ref10) 2005; 67 Schmalko ME (ref11) 2005; 8 Moran R (ref6) 1982; 69 Vieira MA (ref15) 2010; 27 Trela VD (ref12) 2011 Savadkoohi S (ref9) 2014; 97 Valerga J (ref14) 2012; 45 Santos KA (ref8) 2004 Koca N (ref4) 2006; 100 |
| References_xml | – volume: 100 start-page: 609 year: 2006 ident: ref4 article-title: Effect of pH on chlorophyll degradation and colour loss in blanched green peas publication-title: Food Chem doi: 10.1016/j.foodchem.2005.09.079 contributor: fullname: Koca N – start-page: 303 year: 2011 ident: ref12 contributor: fullname: Trela VD – year: 2007 ident: ref5 contributor: fullname: Malheiros GC – volume: 8 start-page: 313 year: 2005 ident: ref11 article-title: Effect of water activity and temperature in color and chlorophylls changes in yerbe-mate leaves publication-title: Int J Food Prop doi: 10.1081/JFP-200060250 contributor: fullname: Schmalko ME – volume: 79 start-page: 163 year: 2014 ident: ref7 article-title: Effect of the mild temperature and traditional treatments on residual peroxidase activity, color, and chlorophyll content on storage of mate (Ilex paraguariensis) tea publication-title: J Food Sci doi: 10.1111/1750-3841.12329 contributor: fullname: Nabechima GH – volume: 11 start-page: 1 year: 2007 ident: ref1 article-title: Evolução da cultura de erva-mate no Brasil durante o período de 1995 a 2005 publication-title: Rev Eletrôn Agron contributor: fullname: Gorenstein MR – volume: 27 start-page: 776 year: 2010 ident: ref15 article-title: Occurrence of polycyclic aromatic hydrocarbons throughout the processing stages of erva-mate (Ilex paraguariensis) publication-title: Food Addit Contam Part A doi: 10.1080/19440041003587310 contributor: fullname: Vieira MA – volume: 67 start-page: 267 year: 2005 ident: ref10 article-title: Modelling the drying of a twig of "yerba mate" considering as a composite material Part II: mathematichal model publication-title: J Food Engr doi: 10.1016/j.jfoodeng.2004.04.027 contributor: fullname: Schmalko ME – volume: 45 start-page: 28 issue: 1 year: 2012 ident: ref14 article-title: Polyphenol input to the antioxidant activity of yerba mate (Ilex paraguariensis) extracts publication-title: LWT-Food Sci Technol doi: 10.1016/j.lwt.2011.07.022 contributor: fullname: Valerga J – volume: 3 start-page: 8 year: 2013 ident: ref2 article-title: Research progress in the phytochemistry and biology of Ilex pharmaceutical resources publication-title: APSB contributor: fullname: Hao D – volume: 97 start-page: 410 year: 2014 ident: ref9 article-title: Color, sensory and textural attributes of beef frankfurter, beef ham and meat-free sausage containing tomato pomace publication-title: Meat Sci doi: 10.1016/j.meatsci.2014.03.017 contributor: fullname: Savadkoohi S – volume: 69 start-page: 1376 year: 1982 ident: ref6 article-title: Formulae for determination of chlorophyllous pigments extracted with n,n-dimethylformamid publication-title: Plant Physiol doi: 10.1104/pp.69.6.1376 contributor: fullname: Moran R – year: 2003 ident: ref13 contributor: fullname: Valduga AT – volume: 122 start-page: 695 year: 2010 ident: ref3 article-title: Study of the bioactive compounds variation during yerba mate (Ilex paraguariensis) processing publication-title: Food Chem doi: 10.1016/j.foodchem.2010.03.039 contributor: fullname: Isolabella S – year: 2004 ident: ref8 contributor: fullname: Santos KA |
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| Title | Physico-chemical characterization of Ilex paraguariensis St. Hil. during the maturation |
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