Pasteurization of passion fruit Passiflora setacea pulp to optimize bioactive compounds retention
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, chem...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2020-06-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157520300080 |
| _version_ | 1819045853034184704 |
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| author | Beatriz Alejandra Ortega Sanchez Sonia Maria Costa Celestino Maria Beatriz de Abreu Gloria Isadora Costa Celestino María Isabel Ordóñez Lozada Samuel Dias Araújo Júnior Ernandes Rodrigues de Alencar Lívia de Lacerda de Oliveira |
| author_facet | Beatriz Alejandra Ortega Sanchez Sonia Maria Costa Celestino Maria Beatriz de Abreu Gloria Isadora Costa Celestino María Isabel Ordóñez Lozada Samuel Dias Araújo Júnior Ernandes Rodrigues de Alencar Lívia de Lacerda de Oliveira |
| author_sort | Beatriz Alejandra Ortega Sanchez |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-12-21T10:35:10Z |
| format | Article |
| id | doaj.art-a57f63751b5043b59a3673eb41755321 |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-12-21T10:35:10Z |
| publishDate | 2020-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-a57f63751b5043b59a3673eb417553212022-12-21T19:07:06ZengElsevierFood Chemistry: X2590-15752020-06-016100084Pasteurization of passion fruit Passiflora setacea pulp to optimize bioactive compounds retentionBeatriz Alejandra Ortega Sanchez0Sonia Maria Costa Celestino1Maria Beatriz de Abreu Gloria2Isadora Costa Celestino3María Isabel Ordóñez Lozada4Samuel Dias Araújo Júnior5Ernandes Rodrigues de Alencar6Lívia de Lacerda de Oliveira7Post-Graduation Program in Human Nutrition, College of Health Sciences, University of Brasilia, Brazil; Corresponding author.Laboratory of Food Science and Technology, Embrapa Cerrados, BrazilLaboratory of Food Biochemistry, Federal University of Minas Gerais, BrazilDepartment of Pharmacy (ProIC), University of Brasilia, BrazilPost-Graduation Program in Human Nutrition, College of Health Sciences, University of Brasilia, BrazilCollege of Health and Medicine, Catholic University of Brasilia, BrazilCollege of Agronomy and Veterinary, University of Brasilia, BrazilPost-Graduation Program in Human Nutrition, College of Health Sciences, University of Brasilia, BrazilPassiflora 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.http://www.sciencedirect.com/science/article/pii/S2590157520300080Bioactive compoundsThermal processFood qualitySensory analysisPassiflora setacea |
| spellingShingle | Beatriz Alejandra Ortega Sanchez Sonia Maria Costa Celestino Maria Beatriz de Abreu Gloria Isadora Costa Celestino María Isabel Ordóñez Lozada Samuel Dias Araújo Júnior Ernandes Rodrigues de Alencar Lívia de Lacerda de Oliveira Pasteurization of passion fruit Passiflora setacea pulp to optimize bioactive compounds retention Food Chemistry: X Bioactive compounds Thermal process Food quality Sensory analysis Passiflora setacea |
| title | Pasteurization of passion fruit Passiflora setacea pulp to optimize bioactive compounds retention |
| title_full | Pasteurization of passion fruit Passiflora setacea pulp to optimize bioactive compounds retention |
| title_fullStr | Pasteurization of passion fruit Passiflora setacea pulp to optimize bioactive compounds retention |
| title_full_unstemmed | Pasteurization of passion fruit Passiflora setacea pulp to optimize bioactive compounds retention |
| title_short | Pasteurization of passion fruit Passiflora setacea pulp to optimize bioactive compounds retention |
| title_sort | pasteurization of passion fruit passiflora setacea pulp to optimize bioactive compounds retention |
| topic | Bioactive compounds Thermal process Food quality Sensory analysis Passiflora setacea |
| url | http://www.sciencedirect.com/science/article/pii/S2590157520300080 |
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