Arias Claudia, Rodríguez Pablo, Cortés Misael, Soto Iris, Quintero Julián, Vaillant Fabrice
Departamento Ingeniería Agrícola y Alimentos, Facultad Ciencias Agrarias, Universidad Nacional de Colombia sede Medellín, Medellín 050012, Colombia.
Corporación Colombiana de Investigación Agropecuaria-Agrosavia-Centro de Investigación La Selva, Research Unit ITAV: Innovaciones Tecnológicas para Agregar Valor a Recursos Agrícolas, Rionegro 054048, Colombia.
Foods. 2022 Mar 14;11(6):832. doi: 10.3390/foods11060832.
Short steam blanching coupled with flash-vacuum expansion (FVE) and de-pulping was used to obtain purée from purple passion fruits discarded from the export chain. Different steam blanching holding times (80, 95, 110 s) were tested at pressure of 130 kPa. After FVE and vacuum de-pulping, fibers, anthocyanins, carotenoids, rheological properties, and microbial reduction were evaluated in the purées. Fruit purées are obtained with a much higher content of cell-wall and bioactive compounds compared to the fresh arils since part of the fruit shell is incorporated into the purée (approximately 20%), which greatly increases the yield of production. Purées exhibited increasing shear-thinning flow behavior with blanching holding time, resulting in a smoothie-like beverage. A reduction greater than 5 log10 CFU/mL was obtained for molds, yeasts, aerobic mesophilic, and coliforms for all the treatments. The shelf life of smoothies based on nutritional and sensorial quality was extended up to 90 days at refrigeration temperature.
采用短时间蒸汽热烫结合闪蒸真空膨胀（FVE）和去浆工艺，从出口链中废弃的紫色百香果中获取果泥。在130 kPa的压力下测试了不同的蒸汽热烫保温时间（80、95、110秒）。经过FVE和真空去浆后，对果泥中的纤维、花青素、类胡萝卜素、流变学特性和微生物减少情况进行了评估。与新鲜的假种皮相比，获得的果泥中细胞壁和生物活性化合物的含量要高得多，因为部分果壳被纳入了果泥中（约20%），这大大提高了产量。随着热烫保温时间的延长，果泥呈现出越来越明显的剪切变稀流动行为，从而制成类似奶昔的饮料。所有处理对霉菌、酵母菌、需氧嗜温菌和大肠菌群的减少量均大于5 log10 CFU/mL。基于营养和感官品质的奶昔在冷藏温度下的保质期延长至90天。
