Pasteurized Umbu Juice Characteristics During 90-Day Cold Storage

A 90-day storage study at 6 °C evaluated the effects on pasteurized umbu juice. The dataset likely contains measurements of bioactive compounds, color parameters, and microbiological counts before and after pasteurization at 86 °C for 25 seconds. The work was authored by Leilson de Oliveira Ribeiro and conforms to Brazilian food safety standards.

Use Cases

• Modeling the degradation kinetics of phenolic compounds like rutin based on storage time.
• Analyzing the relationship between color parameter changes and storage duration.
• Assessing microbiological stability (coliforms, Salmonella, mesophilic aerobic bacteria) in pasteurized juice over time.
• Evaluating the efficacy of a specific pasteurization treatment (86°C for 25s) for juice preservation.

Strengths

• Study includes a specific 90-day storage period at a controlled 6 °C temperature.
• Pasteurization parameters (86 °C for 25 s) and microbiological safety thresholds (<3 MPN.g–1 for coliforms) are explicitly defined.
• Analysis covers multiple characteristics: bioactive compounds, antioxidant activity, color, and microbiological counts.

Limitations

• Column-level documentation is absent; field semantics must be inferred after download.
• Row count is unknown, which may limit suitability assessment.
• Last update date is unknown; freshness unverified.

Provenance

Source

Leilson de Oliveira Ribeiro

Collection Method

Experimental study involving pasteurization and controlled cold storage of umbu juice.

Time Range

Storage period of 90 days.