Logo do repositório
 
Publicação

Quality changes during thermal processing of two mixed formulas of fruits and vegetables pulps

2020-04Artigo científico Acesso aberto
Ver registo simples
dc.contributor.authorAbreu, Marta
dc.contributor.authorAlegria, C.
dc.contributor.authorPinheiro, Joaquina
dc.contributor.authorRaposo, Isa
dc.contributor.authorGonçalves, Elsa M.
dc.contributor.authorMoldão, Margarida
dc.date.accessioned2021-07-15T15:04:25Z
dc.date.available2021-07-15T15:04:25Z
dc.date.issued2020-04
dc.description.abstractThe present work aimed to evaluate, through thermal degradation kinetics (80 °C to 98 °C in time intervals of 0.5 to 25 min), the effects of different thermal treatments on the biochemical, physicochemical, sensory and microbiological parameters of two mixed fruit and vegetable pulps, a yellow and a red one. The evaluated fruit and vegetable pulps resulted from the mixture of different fruits and vegetables proportions (pineapple, beetroot, strawberry and lemon juice) added to a 50% (p/p) pear-based pulp to maximize their bioactivity, physicochemical stability and sensorial acceptance. Evaluated quality parameters included the determination of peroxidase activity (POD), pH, soluble solids content (SSC), total phenolic content (TPC), CIELab colour, sensory evaluation (colour, taste and aroma) and total mesophilic aerobic counts (TAPC). Regarding heat treatments optimization for both pulps with lower pH, it was concluded that higher temperature treatments (90 to 98 °C) applied over a shorter time (less than 5 min) were more effective to inactivate POD, to reduce the initial microbial load (>2 log10 cycles) and to maximize sensorial attributes. In both mix pulps, total phenolic content (TPC) was not significantly influenced by the different applied time-temperature binomials. From the degradation kinetic models and as an example, it was possible to conclude that POD followed a 1st order kinetic, where the temperature effect was well fitted to the Arrhenius equation. The results allowed to obtain optimized time-temperature binomials for each pulp to simultaneously achieve POD enzyme inactivation, microbial reduction, and maximization of quality parameters relatively to fresh pulps, 90 °C/5 min and 98 °C/2.5 min, for the yellow pulp and red pulp, respectively.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationGonçalves, E.M., Raposo, I., Pinheiro, J., Alegria, C., Moldão, M., & Abreu, M. (2020). Quality changes during thermal processing of two mixed formulas of fruits and vegetables pulps. Emirates Journal of Food and Agriculture, 32(4):271-280. [doi: 10.9755/ejfa.2020.v32.i4.2093].pt_PT
dc.identifier.doi10.9755/ejfa.2020.v32.i4.2093pt_PT
dc.identifier.urihttp://hdl.handle.net/10451/48960
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationFCT SFRH/BD/24913/2005pt_PT
dc.relationFCT UIDB/04292/2020pt_PT
dc.relationFEDER Centro-01-0145-FEDER-000018pt_PT
dc.relationFCT SFRH/BPD/126703/2016pt_PT
dc.relationFCT UIDB/00329/2020pt_PT
dc.rights.urihttp://creativecommons.org/licenses/by-nc/4.0/pt_PT
dc.titleQuality changes during thermal processing of two mixed formulas of fruits and vegetables pulpspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.startPage271pt_PT
oaire.citation.titleEmirates Journal of Food and Agriculturept_PT
person.familyNameAlegria
person.familyNameMoldao-Martins
person.givenNameCarla
person.givenNameMargarida
person.identifierM-8770-2015
person.identifier.ciencia-id5115-6CF2-C01A
person.identifier.ciencia-id9F1F-85B6-C3EC
person.identifier.orcid0000-0002-9461-4569
person.identifier.orcid0000-0003-0558-8715
person.identifier.scopus-author-id25228203500
person.identifier.scopus-author-id6506047512
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication0d26dacc-4d90-45ab-918e-1fc82667059a
relation.isAuthorOfPublicationbf1df164-d6fd-4b4f-833f-db9cbb390005
relation.isAuthorOfPublication.latestForDiscovery0d26dacc-4d90-45ab-918e-1fc82667059a

Ficheiros

Principais
A mostrar 1 - 1 de 1
Miniatura
Nome:
2020-Emirates Journal of Food and Agriculture.pdf
Tamanho:
1.68 MB
Formato:
Adobe Portable Document Format
Ver/Abrir

Coleções

cE3c - Artigos em Revistas Internacionais