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

Beatriz Alejandra Ortega Sanchez; Sonia Maria Costa Celestino; Maria Beatriz de Abreu Gloria; Isadora Costa Celestino; María Isabel Ordóñez Lozada; Samuel Dias Araújo Júnior; Ernandes Rodrigues de Alencar; Lívia de Lacerda de Oliveira

doi:10.1016/j.fochx.2020.100084

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

Food Chem X. 2020 Mar 6:6:100084. doi: 10.1016/j.fochx.2020.100084. eCollection 2020 Jun 30.

Authors

Beatriz Alejandra Ortega Sanchez¹, Sonia Maria Costa Celestino², Maria Beatriz de Abreu Gloria³, Isadora Costa Celestino⁴, María Isabel Ordóñez Lozada¹, Samuel Dias Araújo Júnior⁵, Ernandes Rodrigues de Alencar⁶, Lívia de Lacerda de Oliveira¹

Affiliations

¹ Post-Graduation Program in Human Nutrition, College of Health Sciences, University of Brasilia, Brazil.
² Laboratory of Food Science and Technology, Embrapa Cerrados, Brazil.
³ Laboratory of Food Biochemistry, Federal University of Minas Gerais, Brazil.
⁴ Department of Pharmacy (ProIC), University of Brasilia, Brazil.
⁵ College of Health and Medicine, Catholic University of Brasilia, Brazil.
⁶ College of Agronomy and Veterinary, University of Brasilia, Brazil.

Abstract

Passiflora 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.

Keywords: Agtamine (PubChem CID: 199); Ascorbic acid (PubChem CID: 54670067); Bioactive compounds; DPPH: 2,2-Diphenyl-1-picrylhydrazyl (PubChem CID: 74358); Epicatechin (Pubchem CID: 72276); Food quality; Hesperetin (PubChem CID: 72281); Isoorientin (PubChem CID: 114776); Isovitexin (PubChem CID: 162350); Orientin (PubChem CID: 5281675); Passiflora setacea; Putrescine (PubChem CID: 1045); Sensory analysis; Spermidine (PubChem CID: 1102); TPTZ: 2,4,6-Tris(2-pyridyl)-s-triazine (PubChem CID: 77258); Thermal process; Vitexin (PubChem CID: 5280441).