Aplicação de campo elétrico pulsado de moderada intensidade na qualidade funcional de abóbora

• Autor(a) principal: Binoti, Mirella Lima
• Data de Publicação: 2012
• Tipo de documento: Tese
• Idioma: por
• Título da fonte: LOCUS Repositório Institucional da UFV
• Texto Completo: http://locus.ufv.br/handle/123456789/462
• topic: PEMIC; Compostos bioativos; Permeabilização celular; Fenois; Carotenoides; Caracterização elétrica; PEMIC; Bioactive compounds; Cell permeabilization; Phenols; Carotenoids; Electrical characterization; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS

This study evaluated the effect of pulsed electric field of moderate intensity (PEFMI) on the bioactive compounds of minimally processed pumpkin pieces in order to obtain a higher quality product functioning than those who are on the market. The work was divided into six phases. First, we analyzed the effect of PEFMI of 0.4 kV/cm and 30 pulses or 2.0 kV/cm and 30 pulses on the bioactive compounds (total phenolics, total carotenoids, vitamin C) and the antioxidant activity stored at 5, 15 or 25 ° C for six days. Then (phase 2) the effect of various combinations of field and number of electrical pulses: 0.4, 1.2 and 2.0 kV/cm, each combined with 5, 20 and 35 pulses, on these bioactive compounds in pumpkin pieces with and without skin. In the third phase was analyzed the treatment on pieces in pumpkin with skin (0.4 kV/cm and 20 pulses or 2.0 kV/cm and 5 pulses) and shelled pieces (0.4 KV/cm and 35 pulses) over a period of 15 days on microbiological and physicochemical characteristics, the respiratory rate and ethylene production, and later (stage 4) on the bioactive compounds (total phenolics and flavonoids, individual carotenes, vitamin C) and antioxidant activity (hydrophilic and lipophilic). The pieces of pumpkin shell (0.4 kV/cm and 20 pulses or 2.0 kV/cm and 5 pulses) were used to produce purees, pasteurized and frozen, stored for a period of seven weeks. The mashed potatoes were subjected to analysis of physicochemical characteristics and viscosity (stage 5), and bioactive compounds (total phenolics and flavonoids, individual carotenoids, vitamin C) and antioxidant activity (hydrophilic and lipophilic) (phase 6). The pulsed electric field treatment of moderate intensity was efficient to promote the increase in content of bioactive compounds in pumpkin pieces, thereby obtaining the product with increased nutritional value able to cater to requests from consumers for healthy and practical foods. Besides being a product microbiologically fit for consumption and no changes in the physico-chemical characteristics, respiratory rate and viscosity of the samples.