Sanchez Beatriz Alejandra Ortega, Celestino Sonia Maria Costa, de Abreu Gloria Maria Beatriz, Celestino Isadora Costa, Lozada María Isabel Ordóñez, Júnior Samuel Dias Araújo, de Alencar Ernandes Rodrigues, de Lacerda de Oliveira Lívia
Post-Graduation Program in Human Nutrition, College of Health Sciences, University of Brasilia, Brazil.
Laboratory of Food Science and Technology, Embrapa Cerrados, Brazil.
Food Chem X. 2020 Mar 6;6:100084. doi: 10.1016/j.fochx.2020.100084. eCollection 2020 Jun 30.
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 pulps. (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.
是一种具有有趣功能特性的野生百香果品种。水果的季节性要求有保存方法，以便能够全年食用。我们评估了高温短时（HTST）和低温长时（LTLT）二项式对果肉的物理、化学、抗氧化和感官特性的影响。对未加工（IN）果肉和巴氏杀菌果肉进行了二苯基苦味酰基自由基（DPPH）、铁离子还原抗氧化能力（FRAP）、氧自由基吸收能力（ORAC）、总酚含量（TPC）、维生素C、生物活性胺、黄酮类化合物、颜色、残留酶活性（REA）、微生物分析、感官评价和物理稳定性分析。所有二项式均达到微生物标准。选择82℃/20秒和82℃/40秒的二项式是因为它们具有更高的总抗氧化活性（TAA）、TPC和更低的REA。82℃/20秒能保持最高水平的抗氧化活性、黄酮类化合物、维生素C，与未加工果肉无差异。LTLT二项式显示生物活性胺的保留率更高，但REA也更高。二项式对感官接受度没有影响，但82℃40秒的巴氏杀菌果肉比未加工果肉更常被检测出有煮熟的味道。
