Título:	Shelf life and retention of bioactive compounds in storage of pasteurized Passiflora setacea pulp, an exotic fruit from Brazilian savannah.
Autoria:	OLIVEIRA, L. L. SANCHEZ, B. A. O. CELESTINO, I. C. CELESTINO, S. M. C. ALENCAR, E. R. COSTA, A. M.
Afiliação:	LÍVIA DE LACERDA DE OLIVEIRA; BEATRIZ ALEJANDRA ORTEGA SANCHEZ; ISADORA COSTA CELESTINO; SONIA MARIA COSTA CELESTINO, CPAC; ERNANDES RODRIGUES DE ALENCAR; ANA MARIA COSTA, CPAC.
Ano de publicação:	2022
Referência:	LWT: Food Science and Technology, n. 159, 2022.
Páginas:	8 p.
Conteúdo:	We 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 &#9702;C/20 s and stored at 25, 35, and 45 &#9702;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 &#9702;C, 35 &#9702;C, and 45 &#9702;C, respectively. The estimated shelf-life values at 5 and -15 &#9702;C ranged from 13.4 to 18.3 days for vitexin, to 60.5 and 184 days, for acceptance.
Thesagro:	Maracujá Passifloraceae Pasteurização
NAL Thesaurus:	Passion fruits Pasteurization Storage Reaction kinetics
Palavras-chave:	Validade Armazenagem Cinética de reação
Digital Object Identifier:	https://doi.org/10.1016/j.lwt.2022.113202
Tipo do material:	Artigo de periódico
Acesso:	openAccess
Aparece nas coleções:	Artigo em periódico indexado (CPAC)