Influence of preservation by heat and cold on the physicochemical and microbiological characteristics, bioactive compounds of pulp from sapota-do-Solimões (Quararibea cordata). Issue 1 (1st January 2018)

• Record Type: Journal Article
• Authors: Monteiro, Sabrina Sauthier; Karnopp, Gabriela; Michelon, Nelize; Arantes, Aline Cristina Nascimento Ramos; Monego, Magda Aita; Kipper, Djenifer Kirch; Soquetta, Marcela Bromberger; Wagner, Roger; Rosa, Claudia Severo da
• Is Part Of: CyTA: journal of food. Volume 16:Issue 1(2018)
• Page Start: 85
• Page End: 95
• Publication Date: 2018-01-01
• Subjects: Quararibea cordata -- Amazonian fruit -- pulp -- stability -- bioactive compounds; Quararibea cordata -- fruta amazónica -- pulpa -- estabilidad -- compuestos bioactivos; Food -- Periodicals; Nutrition -- Periodicals; Food -- Research -- Periodicals; 641.05
• DOI: 10.1080/19476337.2017.1340342
• Languages: English
• ISSNs: 1947-6337

Abstract

ABSTRACT: The aim was to evaluate the influence of preservation by heat and cold on the physicochemical and microbiological characteristics and bioactive compounds of pulp from sapota-do-Solimões ( Quararibea cordata ) for 180 days of storage. The pulps were submitted to the following treatments: freezing; pasteurization + freezing; refrigeration; and pasteurization + refrigeration. The treatments affected the physicochemical parameters during storage. Of particular note was the reduction in water activity, the reduction in pH in the pulps stored under refrigeration, and the lightening in color of the pulps. Ascorbic acid remained stable during freezing, and the levels of total carotenoids were maintained in the pasteurization + freezing treatment. The total phenolics remained stable up to 150 days, and the antioxidant activity decreased during storage for all the treatments. The coliforms were less than 1 log CFU.g −1 and Salmonella ssp . was absent. The pasteurization + freezing treatment, as well as the freezing treatment, maintained the quality of the pulp for 180 days of storage.