Pasteurization of passion fruit Passiflora setacea pulp to optimize bioactive compounds retention

Detalhes bibliográficos
Autor(a) principal: Beatriz Alejandra Ortega Sanchez
Data de Publicação: 2020
Outros Autores: Sonia Maria Costa Celestino, Maria Beatriz de Abreu Glória, Isadora Costa Celestino, María Isabel Ordóñez Lozada, Samuel Dias Araújo Júnior, Ernandes Rodrigues de Alencar, Lívia de Lacerda de Oliveira
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFMG
Texto Completo: http://hdl.handle.net/1843/40950
Resumo: CNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
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spelling 2022-04-09T00:09:58Z2022-04-09T00:09:58Z2020-0661910.1016/j.fochx.2020.1000842590-1575http://hdl.handle.net/1843/40950CNPq - Conselho Nacional de Desenvolvimento Científico e TecnológicoPassiflora setacea 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 Passiflora setacea pulps. In natura (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.engUniversidade Federal de Minas GeraisUFMGBrasilFAR - DEPARTAMENTO DE ALIMENTOSFAR - DEPARTAMENTO DE PRODUTOS FARMACÊUTICOSFood Chemistry: XAminas bioativasPassiflora setaceaBioactive compoundsThermal processFood qualitySensory analysisPassiflora setaceaPasteurization of passion fruit Passiflora setacea pulp to optimize bioactive compounds retentioninfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttps://www.sciencedirect.com/science/article/pii/S2590157520300080Beatriz Alejandra Ortega SanchezSonia Maria Costa CelestinoMaria Beatriz de Abreu GlóriaIsadora Costa CelestinoMaría Isabel Ordóñez LozadaSamuel Dias Araújo JúniorErnandes Rodrigues de AlencarLívia de Lacerda de Oliveiraapplication/pdfinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFMGinstname:Universidade Federal de Minas Gerais (UFMG)instacron:UFMGLICENSELicense.txtLicense.txttext/plain; charset=utf-82042https://repositorio.ufmg.br/bitstream/1843/40950/1/License.txtfa505098d172de0bc8864fc1287ffe22MD51ORIGINALPasteurization of passion fruit Passiflora setacea pulp to optimize bioactive compounds retention.pdfPasteurization of passion fruit Passiflora setacea pulp to optimize bioactive compounds retention.pdfapplication/pdf404623https://repositorio.ufmg.br/bitstream/1843/40950/2/Pasteurization%20of%20passion%20fruit%20Passiflora%20setacea%20pulp%20to%20optimize%20bioactive%20compounds%20retention.pdf5540bf0510f741e77bd595ef5d74bb82MD521843/409502022-04-08 21:09:58.927oai:repositorio.ufmg.br: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Repositório de PublicaçõesPUBhttps://repositorio.ufmg.br/oaiopendoar:2022-04-09T00:09:58Repositório Institucional da UFMG - Universidade Federal de Minas Gerais (UFMG)false
dc.title.pt_BR.fl_str_mv Pasteurization of passion fruit Passiflora setacea pulp to optimize bioactive compounds retention
title Pasteurization of passion fruit Passiflora setacea pulp to optimize bioactive compounds retention
spellingShingle Pasteurization of passion fruit Passiflora setacea pulp to optimize bioactive compounds retention
Beatriz Alejandra Ortega Sanchez
Bioactive compounds
Thermal process
Food quality
Sensory analysis
Passiflora setacea
Aminas bioativas
Passiflora setacea
title_short Pasteurization of passion fruit Passiflora setacea pulp to optimize bioactive compounds retention
title_full Pasteurization of passion fruit Passiflora setacea pulp to optimize bioactive compounds retention
title_fullStr Pasteurization of passion fruit Passiflora setacea pulp to optimize bioactive compounds retention
title_full_unstemmed Pasteurization of passion fruit Passiflora setacea pulp to optimize bioactive compounds retention
title_sort Pasteurization of passion fruit Passiflora setacea pulp to optimize bioactive compounds retention
author Beatriz Alejandra Ortega Sanchez
author_facet Beatriz Alejandra Ortega Sanchez
Sonia Maria Costa Celestino
Maria Beatriz de Abreu Glória
Isadora Costa Celestino
María Isabel Ordóñez Lozada
Samuel Dias Araújo Júnior
Ernandes Rodrigues de Alencar
Lívia de Lacerda de Oliveira
author_role author
author2 Sonia Maria Costa Celestino
Maria Beatriz de Abreu Glória
Isadora Costa Celestino
María Isabel Ordóñez Lozada
Samuel Dias Araújo Júnior
Ernandes Rodrigues de Alencar
Lívia de Lacerda de Oliveira
author2_role author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv Beatriz Alejandra Ortega Sanchez
Sonia Maria Costa Celestino
Maria Beatriz de Abreu Glória
Isadora Costa Celestino
María Isabel Ordóñez Lozada
Samuel Dias Araújo Júnior
Ernandes Rodrigues de Alencar
Lívia de Lacerda de Oliveira
dc.subject.por.fl_str_mv Bioactive compounds
Thermal process
Food quality
Sensory analysis
Passiflora setacea
topic Bioactive compounds
Thermal process
Food quality
Sensory analysis
Passiflora setacea
Aminas bioativas
Passiflora setacea
dc.subject.other.pt_BR.fl_str_mv Aminas bioativas
Passiflora setacea
description CNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
publishDate 2020
dc.date.issued.fl_str_mv 2020-06
dc.date.accessioned.fl_str_mv 2022-04-09T00:09:58Z
dc.date.available.fl_str_mv 2022-04-09T00:09:58Z
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/1843/40950
dc.identifier.doi.pt_BR.fl_str_mv 10.1016/j.fochx.2020.100084
dc.identifier.issn.pt_BR.fl_str_mv 2590-1575
identifier_str_mv 10.1016/j.fochx.2020.100084
2590-1575
url http://hdl.handle.net/1843/40950
dc.language.iso.fl_str_mv eng
language eng
dc.relation.ispartof.pt_BR.fl_str_mv Food Chemistry: X
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade Federal de Minas Gerais
dc.publisher.initials.fl_str_mv UFMG
dc.publisher.country.fl_str_mv Brasil
dc.publisher.department.fl_str_mv FAR - DEPARTAMENTO DE ALIMENTOS
FAR - DEPARTAMENTO DE PRODUTOS FARMACÊUTICOS
publisher.none.fl_str_mv Universidade Federal de Minas Gerais
dc.source.none.fl_str_mv reponame:Repositório Institucional da UFMG
instname:Universidade Federal de Minas Gerais (UFMG)
instacron:UFMG
instname_str Universidade Federal de Minas Gerais (UFMG)
instacron_str UFMG
institution UFMG
reponame_str Repositório Institucional da UFMG
collection Repositório Institucional da UFMG
bitstream.url.fl_str_mv https://repositorio.ufmg.br/bitstream/1843/40950/1/License.txt
https://repositorio.ufmg.br/bitstream/1843/40950/2/Pasteurization%20of%20passion%20fruit%20Passiflora%20setacea%20pulp%20to%20optimize%20bioactive%20compounds%20retention.pdf
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repository.name.fl_str_mv Repositório Institucional da UFMG - Universidade Federal de Minas Gerais (UFMG)
repository.mail.fl_str_mv
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