Shelf life and retention of bioactive compounds in storage of pasteurized Passiflora setacea pulp, an exotic fruit from Brazilian savannah.

• Autor(a) principal: OLIVEIRA, L. L.
• Data de Publicação: 2022
• Outros Autores: SANCHEZ, B. A. O., CELESTINO, I. C., CELESTINO, S. M. C., ALENCAR, E. R., COSTA, A. M.
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
• Texto Completo: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1140447; https://doi.org/10.1016/j.lwt.2022.113202
• topic: Validade; Armazenagem; Cinética de reação; Maracujá; Passifloraceae; Pasteurização; Passion fruits; Pasteurization; Storage; Reaction kinetics

We estimated the shelf life of pasteurized Passiflora setacea pulp, by accelerated tests based on microbiological, nutritional, functional, and sensory variables. The pulp was pasteurized using the binomial of 82 &#9702;C/20 s and stored at 25, 35, and 45 &#9702;C. The quality of the pulp was evaluated at the beginning of storage and every two days, up to 12 days. Vitamin C, flavonoids, ORAC and FRAP antioxidant activity, sensory and microbiological evaluations were carried out. On the last day of the accelerated tests, pasteurized pulp had counts of <1.0 CFU/g, 6.70 CFU/g, and 6.30 CFU/g of molds and yeasts, for temperatures of 25 &#9702;C, 35 &#9702;C, and 45 &#9702;C, respectively. The estimated shelf-life values at 5 and -15 &#9702;C ranged from 13.4 to 18.3 days for vitexin, to 60.5 and 184 days, for acceptance.