Effects of processing and packaging on bioactive compounds of curriola jelly [Pouteria ramiflora (Mart.) Radlk.] during storage

Abstract The objective herein was to evaluate the effect of processing, packaging type (with and without exposure to light) and storage time on the quality of functional attributes of jelly prepared from curriola pulp. The experimental design was a completely randomized 2 × 5 factorial design, with two levels of packaging (transparent and amber) and five storage periods (0, 3, 6, 9 and 12 months). In general, the processing of curriola pulp determined a slight increase in phenolic compounds and antioxidant activity and a reduction in vitamin C content of freshly prepared jelly. The amber pack...