Pasteurization of passion fruit Passiflora setacea pulp to optimize bioactive compounds retention

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dc.creatorBeatriz Alejandra Ortega Sanchez
dc.creatorSonia Maria Costa Celestino
dc.creatorMaria Beatriz de Abreu Glória
dc.creatorIsadora Costa Celestino
dc.creatorMaría Isabel Ordóñez Lozada
dc.creatorSamuel Dias Araújo Júnior
dc.creatorErnandes Rodrigues de Alencar
dc.creatorLívia de Lacerda de Oliveira
dc.date.accessioned2022-04-09T00:09:58Z
dc.date.accessioned2025-09-09T01:31:58Z
dc.date.available2022-04-09T00:09:58Z
dc.date.issued2020-06
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
dc.format.mimetypepdf
dc.identifier.doi10.1016/j.fochx.2020.100084
dc.identifier.issn2590-1575
dc.identifier.urihttps://hdl.handle.net/1843/40950
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofFood Chemistry: X
dc.rightsAcesso Aberto
dc.subjectAminas bioativas
dc.subjectPassiflora setacea
dc.subject.otherBioactive compounds
dc.subject.otherThermal process
dc.subject.otherFood quality
dc.subject.otherSensory analysis
dc.subject.otherPassiflora setacea
dc.titlePasteurization of passion fruit Passiflora setacea pulp to optimize bioactive compounds retention
dc.typeArtigo de periódico
local.citation.epage9
local.citation.spage1
local.citation.volume6
local.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.
local.publisher.countryBrasil
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.departmentFAR - DEPARTAMENTO DE PRODUTOS FARMACÊUTICOS
local.publisher.initialsUFMG
local.url.externahttps://www.sciencedirect.com/science/article/pii/S2590157520300080

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