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Please use this identifier to cite or link to this item: http://hdl.handle.net/1843/40950
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dc.creatorBeatriz Alejandra Ortega Sanchezpt_BR
dc.creatorSonia Maria Costa Celestinopt_BR
dc.creatorMaria Beatriz de Abreu Glóriapt_BR
dc.creatorIsadora Costa Celestinopt_BR
dc.creatorMaría Isabel Ordóñez Lozadapt_BR
dc.creatorSamuel Dias Araújo Júniorpt_BR
dc.creatorErnandes Rodrigues de Alencarpt_BR
dc.creatorLívia de Lacerda de Oliveirapt_BR
dc.date.accessioned2022-04-09T00:09:58Z-
dc.date.available2022-04-09T00:09:58Z-
dc.date.issued2020-06-
dc.citation.volume6pt_BR
dc.citation.spage1pt_BR
dc.citation.epage9pt_BR
dc.identifier.doi10.1016/j.fochx.2020.100084pt_BR
dc.identifier.issn2590-1575pt_BR
dc.identifier.urihttp://hdl.handle.net/1843/40950-
dc.description.resumoPassiflora 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.pt_BR
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológicopt_BR
dc.format.mimetypepdfpt_BR
dc.languageengpt_BR
dc.publisherUniversidade Federal de Minas Geraispt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOSpt_BR
dc.publisher.departmentFAR - DEPARTAMENTO DE PRODUTOS FARMACÊUTICOSpt_BR
dc.publisher.initialsUFMGpt_BR
dc.relation.ispartofFood Chemistry: Xpt_BR
dc.rightsAcesso Abertopt_BR
dc.subjectBioactive compoundspt_BR
dc.subjectThermal processpt_BR
dc.subjectFood qualitypt_BR
dc.subjectSensory analysispt_BR
dc.subjectPassiflora setaceapt_BR
dc.subject.otherAminas bioativaspt_BR
dc.subject.otherPassiflora setaceapt_BR
dc.titlePasteurization of passion fruit Passiflora setacea pulp to optimize bioactive compounds retentionpt_BR
dc.typeArtigo de Periódicopt_BR
dc.url.externahttps://www.sciencedirect.com/science/article/pii/S2590157520300080pt_BR
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