Degradação da antocianina e qualidade sensorial de polpa de Juçara (Euterpe edulis) embalada e submetida à pasteurização  / Degradation of anthocyanin and sensory quality Juçara pulp (Euterpe edulis) packaged and subjected to pasteurization

AUTOR(ES)

Guilherme Mei Silva

FONTE

IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia

DATA DE PUBLICAÇÃO

25/10/2012

RESUMO

The objectives of this study were to obtain a pasteurization process the juçara pulp packed in plastic bags (100 mL) high barrier in order to minimize anthocyanin\ s degradation, maintaining the organoleptic and nutritional properties of the product, technical and economic feasibility for the traditional communities and family farmers. For that we evaluated the anthocyanin\ s degradation and the enzymatic activity present in the juçara pulp, subjected to acidification, after pasteurization packed; stored for 60 days; and monitored to pulp quality by physical, chemical and sensory analysis. The pulp was acidified with citric acid to pH 4.0. The other part has not undergone the process of acidification. Then the pulp was packed in bags of different polypropylene. Finally, pulps, acidified with citric acid at pH below 4.0 and not acidified were treated as follows: stored under refrigeration at 6 ° C, stored in a freezer at -17 ° C, pasteurized at 80 ° C for 5 minutes and stored in a refrigerator at 6 ° C, pasteurized at 80 ° C for 5 minutes and stored under freezing at -17 ° C. Subsequently, after the analyzes of the first process, the pulp was pasteurized in packaged pot with heating the gas with water at boiling temperature - 97 ° C. The pulp was held at this temperature for one (1) minute. Acidification and storage were carried out in the same way as the first process.The juçara pulp remained stable for 45 days of cold and frozen storage for all treatments. No significant difference was found between treatments by sensorial analysis. Considering the stability of the pulp, its sensory acceptance and use of alternative freezing cooling, the packet pasteurization becomes a possibility by extractive communities.

ASSUNTO(S)

anthocyanin antioxidant antioxidante antocianinas compostos fenólicos embalagens flavonoid flavonóides packing pasteurização pasteurization phenolic compound polpa de juçara pulp of juçara

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