Article Evaluation of chemical and sensory composition of banana with cinnamon liqueur: effect of storage process
DOI:
https://doi.org/10.5327/fst.2623Palavras-chave:
banana, liqueur, cinnamon, sensory quality, storageResumo
Banana (Musa sp.) fruits present a high sensory quality and are a source of sugars, minerals, vitamins, and pleasant aroma and flavor and represent a valuable raw material to liqueur production. The aim of this study was to investigate differences in the sensory, chemical, and characteristics of banana liqueurs elaborated by different concentrations of cinnamon (0.25, 0.5, and 0.75%), added as powder and bark form. The cinnamon (Cinnamon cassia) was used to improve the taste and aroma of liqueurs, verifying its effect after storage for 3 months in dark conditions. Physicochemical parameters were evaluated during the storage period of 3 months even as the colorimetric analysis and the sensory profile (assessed through quantitative descriptive analysis). All formulations tested showed parameters according to Brazilian legislation. The addition of cinnamon, mainly in powder and at a level of 0.75%, improves the banana liqueur sensory perception, in terms of taste and aroma, even after 3 months of storage.
Downloads
Referências
Adão, R. C., & Glória, M. B. A. (2005). Bioactive amines and carbohydrate changes during ripening of “Prata” banana (Musa acuminata x M. balbisiana). Food Chemistry, 90(4), 705-711. https://doi.org/10.1016/j.foodchem.2004.05.020
Alamprese, C., & Pompei, C. (2005). Influence of processing variables on some characteristics of nocino liqueur. Food Chemistry, 92(2), 203-209. https://doi.org/10.1016/j.foodchem.2004.07.012
Albak, F., & Tekin, A. R. (2015). Effect of cinnamon powder addition during conching on the flavor of dark chocolate mass. Journal of Food Science and Technology, 52(4), 1960-1970. https://doi.org/10.1007/s13197-013-1217-2
Almeida, E. L., Lima, L. C., Tamara, V., & Borges, N. (2012). Elaboração de licor de casca de tangerina (Citrus reticulata Blanco), variedade Ponkan, com diferentes concentrações de casca e tempos. Alimentação e Nutrição, 23(2), 259-265.
Association of Official Analytical Chemists (AOAC) (2005). Official methods of analysis of the association of official analytical chemists (15th ed.). Association of Official Analytical Chemists.
Bennick, A. (2002). Interaction of plant polyphenols with salivary proteins. Critical Reviews in Oral Biology & Medicine, 13(2), 184-196. https://doi.org/10.1177/154411130201300208
Brazil (2009). Ministério da Agricultura, Pecuária e Abastecimento (MAPA). Decreto nº 6.871, de 4 de junho de 2009.
Caner, C., & Aday, M. S. (2009). Maintaining quality of fresh strawberries through various modified atmosphere packaging. Packaging Technology and Science, 22(2), 115-122. https://doi.org/10.1002/pts.831
Cardoso, D. R., Lima-Neto, B. S., Franco, D. W., & Nascimento, R. F. (2003). Influência do material do destilador na composição química das aguardentes de cana: parte II. Química Nova, 26(2), 165-169. https://doi.org/10.1590/S0100-40422003000200004
de Jesus Filho, M., Carmo, L. B., Della Lucia, S. M., Saraiva, S. H., Costa, A. V., Osório, V. M., & Teixeira, L. J. Q. (2018). Banana liqueur: Optimization of the alcohol and sugar contents, sensory profile and analysis of volatile compounds. LWT - Food Science and Technology, 97, 31-38. https://doi.org/10.1016/j.lwt.2018.06.044
Dutcosky, S. D. (2013). Análise sensorial de alimentos (4ª ed). Champagnat.
Fonger, G. C., Stroup, D., Thomas, P. L., & Wexler, P. (2000). Toxnet: A computerized collection of toxicological and environmental health information. Toxicology and Industrial Health, 16(1), 4-6. https://doi.org/10.1177/074823370001600101
Food and Agriculture Organization (FAO) (2005). BANANA Information Note BANANE Note d ’ information BANANO Nota Informativa. FAO.
Gunawardena, D., Karunaweera, N., Lee, S., Van Der Kooy, F., Harman, D. G., Raju, R., Bennett, L., Gyengesi, E., Sucher, N. J., & Münch, G. (2015). Anti-inflammatory activity of cinnamon (C. zeylanicum and C. cassia) extracts - Identification of E-cinnamaldehyde and o-methoxy cinnamaldehyde as the most potent bioactive compounds. Food and Function, 6(3), 910-919. https://doi.org/10.1039/c4fo00680a
Han, X., & Parker, T. L. (2017). Antiinflammatory Activity of Cinnamon (Cinnamomum zeylanicum) Bark Essential Oil in a Human Skin Disease Model. Phytotherapy Research, 31(7), 1034-1038. https://doi.org/10.1002/ptr.5822
Hofmann, T., Glabasnia, A., Schwarz, B., Wisman, K. N., Gangwer, K. A., & Hagerman, A. E. (2006). Protein Binding and Astringent Taste of a Polymeric Procyanidin, 1,2,3,4,6-Penta- O -galloyl-β- d -glucopyranose, Castalagin, and Grandinin. Journal of Agricultural and Food Chemistry, 54(25), 9503-9509. https://doi.org/10.1021/jf062272c
Kumar, S., Sharma, S., & Vasudeva, N. (2012). Chemical compositions of Cinnamomum tamala oil from two different regions of India. Asian Pacific Journal of Tropical Disease, 2(Suppl. 2), S761-S764. https://doi.org/10.1016/S2222-1808(12)60260-6
Lee, S. H., Lee, S. Y., Son, D. J., Lee, H., Yoo, H. S., Song, S., Oh, K. W., Han, D. C., Kwon, B. M., & Hong, J. T. (2005). Inhibitory effect of 2′-hydroxycinnamaldehyde on nitric oxide production through inhibition of NF-κB activation in RAW 264.7 cells. Biochemical Pharmacology, 69(5), 791-799. https://doi.org/10.1016/j.bcp.2004.11.013
Marinho, A., Macedo, J., & Dantas, M. (2009). Avaliação da acidez volátil, teor alcoólico e de cobre em cachaças artesanais. Estudos, 36(4), 75-93. https://doi.org/10.18224/est.v36i4.1129
Nascimento, M. R. F., Oliveira, K. C. C., Hess, C., Lopes, B. O., & Figueira, A. (2022). Avaliação sensorial de licor artesanal de cravo e canela / Sensory analysis of clove and cinnamon artisanal liquor. Brazilian Journal of Development, 8(4), 25795-25806. https://doi.org/10.34117/bjdv8n4-207
Navarro-Alarcon, M., Velasco, C., Jodral, A., Terrés, C., Olalla, M., Lopez, H., & Lopez, M. C. (2007). Copper, zinc, calcium and magnesium content of alcoholic beverages and by-products from Spain: Nutritional supply. Food Additives and Contaminants, 24(7), 685-694. https://doi.org/10.1080/02652030601185063
Passos, F. R., Cruz, R. G., Santos, M. V., & Fernandes, R. V. B. (2013). Avaliação físico-química e sensorial de licores mistos de cenoura com laranja e com maracujá. Revista Brasileira de Produtos Agroindustriais, 15(3), 211-218. https://doi.org/10.15871/1517-8595/rbpa.v15n3p211-218
Pathare, P. B., Opara, U. L., & Al-Said, F. A. J. (2013). Colour Measurement and Analysis in Fresh and Processed Foods: A Review. Food and Bioprocess Technology, 6(1), 36-60. https://doi.org/10.1007/s11947-012-0867-9
Petrović, M., Pastor, F., Đurović, S., Veljović, S., Gorjanović, S., Sredojević, M., & Vukosavljević, P. (2021). Evaluation of novel green walnut liqueur as a source of antioxidants: Multi-method approach. Journal of Food Science and Technology, 58(6), 2160-2169. https://doi.org/10.1007/s13197-020-04726-6
Rajha, H. N., Darra, N. El, Hobaika, Z., Boussetta, N., Vorobiev, E., Maroun, R. G., & Louka, N. (2014). Extraction of Total Phenolic Compounds, Flavonoids, Anthocyanins and Tannins from Grape Byproducts by Response Surface Methodology. Influence of Solid-Liquid Ratio, Particle Size, Time, Temperature and Solvent Mixtures on the Optimization Process. Food and Nutrition Sciences, 5(4), 397-409. https://doi.org/10.4236/fns.2014.54048
Rodríguez-Solana, R., Esteves, E., Mansinhos, I., Gonçalves, S., Pérez-Santín, E., Galego, L., & Romano, A. (2021). Influence of elaboration process on chemical, biological, and sensory characteristics of European pennyroyal liqueurs. Journal of the Science of Food and Agriculture, 101(10), 4076-4089. https://doi.org/10.1002/jsfa.11043
Sampaio, A., Dragone, G., Vilanova, M., Oliveira, J. M., Teixeira, J. A., & Mussatto, S. I. (2013). Production, chemical characterization, and sensory profile of a novel spirit elaborated from spent coffee ground. LWT - Food Science and Technology, 54(2), 557-563. https://doi.org/10.1016/j.lwt.2013.05.042
Senica, M., Stampar, F., Veberic, R., & Mikulic-Petkovsek, M. (2016). Transition of phenolics and cyanogenic glycosides from apricot and cherry fruit kernels into liqueur. Food Chemistry, 203, 483-490. https://doi.org/10.1016/j.foodchem.2016.02.110
Sokoł-Łȩtowska, A., Kucharska, A. Z., Wińska, K., Szumny, A., Nawirska-Olszańska, A., Mizgier, P., & Wyspiańska, D. (2014). Composition and antioxidant activity of red fruit liqueurs. Food Chemistry, 157, 533-539. https://doi.org/10.1016/j.foodchem.2014.02.083
Teixeira, L. J. Q., Ramos, A. M., Chaves, J. B. P., Silva, P. H. A., & Stringheta, P. C. (2005). Avaliação tecnológica da extração alcoólica no processamento de licor de banana. Boletim do Centro de Pesquisa de Processamento de Alimentos, 23(2), 329-346. https://doi.org/10.5380/cep.v23i2.4482
Teixeira, L. J. Q., Ramos, A. M., Chaves, J. B. P., & Stringheta, P. C. (2007). Testes de aceitabilidade de licores de banana. Revista Brasileira de Agrociências, 13(2), 205-209.
Viera, V. B., Rodrigues, J. B., Cristina, C., Brasil, B., & Severo, C. (2010). Produção, caracterização e aceitabilidade de licor de camu-camu (Myrciaria dúbia (H.B.K.) Mcvaugh). Alimentação e Nutrição, 21(4), 519-522.
Von Loesecke, H. (1950). Bananas (2ª ed.). InterScience.
Wang, M. T., Wang, J. T., & Choong, Y. M. (2004). Simultaneous quantification of methanol and ethanol inalcoholic beverage using a rapid gas chromatographic method coupling with dual internal standards. Food Chemistry, 86(4), 609-615. https://doi.org/10.1016/j.foodchem.2003.10.029
