Quality changes during thermal processing of two mixed formulas of fruits and vegetables pulps

Detalhes bibliográficos
Autor(a) principal: Gonçalves, Elsa M.
Data de Publicação: 2020
Outros Autores: Raposo, Isa, Pinheiro, Joaquina, Alegria, Carla, Moldão, Margarida, Abreu, Marta
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10362/120622
Resumo: UIDB/04292/2020 Centro-01-0145-FEDER-000018 SFRH/BPD/126703/2016 UIDB/00329/2020
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spelling Quality changes during thermal processing of two mixed formulas of fruits and vegetables pulpsColourFruit and vegetable pulpsHeat treatmentsKineticsPeroxidaseSensorial evaluationFood ScienceApplied Microbiology and BiotechnologyAnimal Science and ZoologyAgronomy and Crop ScienceUIDB/04292/2020 Centro-01-0145-FEDER-000018 SFRH/BPD/126703/2016 UIDB/00329/2020The present work aimed to evaluate, through thermal degradation kinetics (80 °C to 98 °C in time intervals of 0.5 to 25 min), the effects of different thermal treatments on the biochemical, physicochemical, sensory and microbiological parameters of two mixed fruit and vegetable pulps, a yellow and a red one. The evaluated fruit and vegetable pulps resulted from the mixture of different fruits and vegetables proportions (pineapple, beetroot, strawberry and lemon juice) added to a 50% (p/p) pear-based pulp to maximize their bioactivity, physicochemical stability and sensorial acceptance. Evaluated quality parameters included the determination of peroxidase activity (POD), pH, soluble solids content (SSC), total phenolic content (TPC), CIELab colour, sensory evaluation (colour, taste and aroma) and total mesophilic aerobic counts (TAPC). Regarding heat treatments optimization for both pulps with lower pH, it was concluded that higher temperature treatments (90 to 98 °C) applied over a shorter time (less than 5 min) were more effective to inactivate POD, to reduce the initial microbial load (>2 log10 cycles) and to maximize sensorial attributes. In both mix pulps, total phenolic content (TPC) was not significantly influenced by the different applied time-temperature binomials. From the degradation kinetic models and as an example, it was possible to conclude that POD followed a 1st order kinetic, where the temperature effect was well fitted to the Arrhenius equation. The results allowed to obtain optimized time-temperature binomials for each pulp to simultaneously achieve POD enzyme inactivation, microbial reduction, and maximization of quality parameters relatively to fresh pulps, 90 °C/5 min and 98 °C/2.5 min, for the yellow pulp and red pulp, respectively.GeoBioTec - Geobiociências, Geoengenharias e GeotecnologiasRUNGonçalves, Elsa M.Raposo, IsaPinheiro, JoaquinaAlegria, CarlaMoldão, MargaridaAbreu, Marta2021-07-06T22:18:23Z2020-04-012020-04-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article10application/pdfhttp://hdl.handle.net/10362/120622eng2079-052XPURE: 32380846https://doi.org/10.9755/ejfa.2020.v32.i4.2093info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-03-11T05:03:07Zoai:run.unl.pt:10362/120622Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T03:44:24.341024Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Quality changes during thermal processing of two mixed formulas of fruits and vegetables pulps
title Quality changes during thermal processing of two mixed formulas of fruits and vegetables pulps
spellingShingle Quality changes during thermal processing of two mixed formulas of fruits and vegetables pulps
Gonçalves, Elsa M.
Colour
Fruit and vegetable pulps
Heat treatments
Kinetics
Peroxidase
Sensorial evaluation
Food Science
Applied Microbiology and Biotechnology
Animal Science and Zoology
Agronomy and Crop Science
title_short Quality changes during thermal processing of two mixed formulas of fruits and vegetables pulps
title_full Quality changes during thermal processing of two mixed formulas of fruits and vegetables pulps
title_fullStr Quality changes during thermal processing of two mixed formulas of fruits and vegetables pulps
title_full_unstemmed Quality changes during thermal processing of two mixed formulas of fruits and vegetables pulps
title_sort Quality changes during thermal processing of two mixed formulas of fruits and vegetables pulps
author Gonçalves, Elsa M.
author_facet Gonçalves, Elsa M.
Raposo, Isa
Pinheiro, Joaquina
Alegria, Carla
Moldão, Margarida
Abreu, Marta
author_role author
author2 Raposo, Isa
Pinheiro, Joaquina
Alegria, Carla
Moldão, Margarida
Abreu, Marta
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv GeoBioTec - Geobiociências, Geoengenharias e Geotecnologias
RUN
dc.contributor.author.fl_str_mv Gonçalves, Elsa M.
Raposo, Isa
Pinheiro, Joaquina
Alegria, Carla
Moldão, Margarida
Abreu, Marta
dc.subject.por.fl_str_mv Colour
Fruit and vegetable pulps
Heat treatments
Kinetics
Peroxidase
Sensorial evaluation
Food Science
Applied Microbiology and Biotechnology
Animal Science and Zoology
Agronomy and Crop Science
topic Colour
Fruit and vegetable pulps
Heat treatments
Kinetics
Peroxidase
Sensorial evaluation
Food Science
Applied Microbiology and Biotechnology
Animal Science and Zoology
Agronomy and Crop Science
description UIDB/04292/2020 Centro-01-0145-FEDER-000018 SFRH/BPD/126703/2016 UIDB/00329/2020
publishDate 2020
dc.date.none.fl_str_mv 2020-04-01
2020-04-01T00:00:00Z
2021-07-06T22:18:23Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10362/120622
url http://hdl.handle.net/10362/120622
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 2079-052X
PURE: 32380846
https://doi.org/10.9755/ejfa.2020.v32.i4.2093
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 10
application/pdf
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
_version_ 1799138051605135360

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