Aplicação do ultrassom em suco misto de laranja e beterraba com adição de prebiótico

• Autor(a) principal: Valiati, Bárbara Santos
• Data de Publicação: 2021
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Repositório Institucional da Universidade Federal do Espírito Santo (riUfes)
• Texto Completo: http://repositorio.ufes.br/handle/10/15037
• topic: Nutrição; Termossonicação; frutooligossacarídeo; qualidade; subject.br-rjbn

Introduction: Changes in consumer eating habits reflect on increased interest in healthy foods such as fruits and vegetables. Orange and beetroot are products of great relevance in Brazilian horticultural. These foods can be used in the production of mixed juices and can be an option for incorporating ingredients with allegation of functional properties, like fructooligosaccharides (FOS). The application of conservation methods is necessary to ensure the quality of juices, and pasteurization is the traditional method applied. However, there are many disadvantages associated with this method. In this context, emerging technologies, such as ultrasound, have been studied as alternatives to pasteurization, without causing unwanted effects commonly caused by heat. Objectives: To evaluate the mixed juice of orange and beetroot with the addition of FOS submitted to ultrasound application associated with mild temperatures. Materials and methods: Prebiotic mixed juice was prepared in the ratio of 7:3 orange and beetroot and 8 g of FOS. The structural, microscopic, microbiological, physical-chemical and bioactive compounds (phenolic, antioxidant and vitamin C) were evaluated in mixed juice samples with addition of FOS treated with pasteurization method (90°C/1 minute) and ultrasound associated with mild temperatures (40°,50° and 60°/5 minutes). The samples remained stored at 6 °C ± for 25 days and the analyses were performed during the times 1, 4, 8, 16 and 25. Results: The 60°C ultrasound caused microscopic and physical alterations in the juice, however, other parameters were not significantly influenced. The storage time significantly increased the total tittable acidity, b*, ΔE, L*, C and filamentous fungi and yeasts. The significant reduction for time was observed in turbidity, soluble solids and ascorbic acid. Conclusion: The US applied can be considered mild because it did not cause important changes in physicochemical parameters, bioactive compounds, color and microbiologicals, keeping them stable after processing. Future studies are needed to evaluate how FOS can interact with the plant matrix and how it can influence ultrasound processing.