Shelf life and retention of bioactive compounds in storage of pasteurized Passiflora setacea pulp, an exotic fruit from Brazilian savannah

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversity of Brasília, College of Health Sciences, Department of Nutrition-
Autor(es): dc.contributorUniversity of Brasília, College of Health Sciences, Department of Nutrition-
Autor(es): dc.contributorUniversity of Brasília, College of Health Sciences, Department of Nutrition-
Autor(es): dc.contributorEmbrapa Cerrados-
Autor(es): dc.contributorFederal University of Viçosa, Agricultural Engineering Department-
Autor(es): dc.contributorEmbrapa Cerrados-
Autor(es): dc.creatorOliveira, Lívia de Lacerda de-
Autor(es): dc.creatorOrtega Sanchez, Beatriz Alejandra-
Autor(es): dc.creatorCelestino, Isadora Costa-
Autor(es): dc.creatorCelestino, Sônia Maria Costa-
Autor(es): dc.creatorAlencar, Ernandes Rodrigues de-
Autor(es): dc.creatorCosta, Ana Maria-
Data de aceite: dc.date.accessioned2024-10-23T15:45:34Z-
Data de disponibilização: dc.date.available2024-10-23T15:45:34Z-
Data de envio: dc.date.issued2024-10-08-
Data de envio: dc.date.issued2024-10-08-
Data de envio: dc.date.issued2021-
Fonte completa do material: dc.identifierhttp://repositorio.unb.br/handle/10482/50525-
Fonte completa do material: dc.identifierhttps://doi.org/10.1016/j.lwt.2022.113202-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/891253-
Descrição: dc.descriptionWe estimated the shelf life of pasteurized Passiflora setacea pulp, by accelerated tests based on microbiological, nutritional, functional, and sensory variables. The pulp was pasteurized using the binomial of 82 ◦C/20 s and stored at 25, 35, and 45 ◦C. The quality of the pulp was evaluated at the beginning of storage and every two days, up to 12 days. Vitamin C, flavonoids, ORAC and FRAP antioxidant activity, sensory and microbiological evaluations were carried out. On the last day of the accelerated tests, pasteurized pulp had counts of <1.0 CFU/g, 6.70 CFU/g, and 6.30 CFU/g of molds and yeasts, for temperatures of 25 ◦C, 35 ◦C, and 45 ◦C, respectively. The estimated shelf-life values at 5 and -15 ◦C ranged from 13.4 to 18.3 days for vitexin, to 60.5 and 184 days, for acceptance.-
Descrição: dc.descriptionFaculdade de Ciências da Saúde (FS)-
Descrição: dc.descriptionDepartamento de Nutrição (NUT)-
Descrição: dc.descriptionPrograma de Pós-Graduação em Nutrição Humana-
Formato: dc.formatapplication/pdf-
Idioma: dc.languageen-
Publicador: dc.publisherElsevier Ltd.-
Direitos: dc.rightsAcesso Aberto-
Direitos: dc.rightsThis is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).-
Palavras-chave: dc.subjectMaracujá-
Palavras-chave: dc.subjectPasteurização-
Palavras-chave: dc.subjectPolpa de fruta - armazenamento-
Palavras-chave: dc.subjectValidade-
Título: dc.titleShelf life and retention of bioactive compounds in storage of pasteurized Passiflora setacea pulp, an exotic fruit from Brazilian savannah-
Tipo de arquivo: dc.typelivro digital-
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