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http://hdl.handle.net/1843/40950| Tipo: | Artigo de Periódico |
| Título: | Pasteurization of passion fruit Passiflora setacea pulp to optimize bioactive compounds retention |
| Autor(es): | Beatriz Alejandra Ortega Sanchez Sonia Maria Costa Celestino Maria Beatriz de Abreu Glória Isadora Costa Celestino María Isabel Ordóñez Lozada Samuel Dias Araújo Júnior Ernandes Rodrigues de Alencar Lívia de Lacerda de Oliveira |
| Resumen: | Passiflora setacea is a wild species of passion fruit with interesting functional properties. Fruit seasonality demands conservation methods to enable its consumption throughout the year. We evaluated High Temperature Short Time (HTST) and Low Temperature Long Time (LTLT) binomials on physical, chemical, antioxidant and sensory characteristics of Passiflora setacea pulps. In natura (IN) and pasteurized pulps were analysed for DPPH, FRAP, ORAC, total phenolic content (TPC), vitamin C, bioactive amines, flavonoids, color, remaining enzymatic activity (REA), microbiological analyzes, sensory evaluation and physical stability. All binomials reached microbiological standards. Binomials 82 °C/20 s and 82 °C/40 s were selected for providing higher total antioxidant activity (TAA), TPC and lower REA. The highest levels of antioxidant activity, flavonoids, vitamin C were kept by 82 °C/20 s, without difference from IN pulp. LTLT binomial showed higher retention of bioactive amines, but also higher REA. Sensory acceptance was not affected by the binomials but pasteurized-cooked flavor was more checked for 82 °C 40 s than IN pulp. |
| Asunto: | Aminas bioativas Passiflora setacea |
| Idioma: | eng |
| País: | Brasil |
| Editor: | Universidade Federal de Minas Gerais |
| Sigla da Institución: | UFMG |
| Departamento: | FAR - DEPARTAMENTO DE ALIMENTOS FAR - DEPARTAMENTO DE PRODUTOS FARMACÊUTICOS |
| Tipo de acceso: | Acesso Aberto |
| Identificador DOI: | 10.1016/j.fochx.2020.100084 |
| URI: | http://hdl.handle.net/1843/40950 |
| Fecha del documento: | jun-2020 |
| metadata.dc.url.externa: | https://www.sciencedirect.com/science/article/pii/S2590157520300080 |
| metadata.dc.relation.ispartof: | Food Chemistry: X |
| Aparece en las colecciones: | Artigo de Periódico |
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| Pasteurization of passion fruit Passiflora setacea pulp to optimize bioactive compounds retention.pdf | 395.14 kB | Adobe PDF | Visualizar/Abrir |
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