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

Gonçalves, Elsa M.; Raposo, Isa; Pinheiro, Joaquina; Alegria, Carla; Moldão, Margarida; Abreu, Marta

http://hdl.handle.net/10400.8/5097

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Abstract(s)

The 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.

Description

ACKNOWLEDGMENTS The authors express their gratitude to Campotec SA for their support in developing this study, in particular given the raw material needed to produce the pulps. Joaquina Pinheiro acknowledges the financial support from Fundação para a Ciência e Tecnologia (FCT), through the PhD grant (SFRH/BD/24913/2005) and the strategic project UIDB/04292/2020 granted to MARE-Marine and Environmental Sciences Centre, Instituto Politécnico de Leiria and European Regional Development Fund (FEDER), through the Competitiveness and Internationalization Operational Programme (COMPETE 2020) of the Portugal 2020, Centro2020 “SmartBioR - Smart Valorization of Endogenous Marine Biological Resources Under a Changing Climate” (Centro-01-0145-FEDER-000018). Carla Alegria acknowledges the financial support from Fundação para a Ciência e Tecnologia (FCT), through the post-doc grant (SFRH/BPD/126703/2016) and the strategic project UIDB/00329/2020 granted to the Centre for Ecology, Evolution and Environmental Changes, cE3c Faculdade de Ciências, Universidade de Lisboa.

Keywords

Fruit and vegetable pulps; Heat treatments; Kinetics Peroxidase Colour Sensorial evaluation

URI

http://hdl.handle.net/10400.8/5097

Citation

Gonçalves, E. M., Raposo, I., Pinheiro, J., Alegria, C., Moldão, M., & Abreu, M. (2020, April 12). Quality changes during thermal processing of two mixed formulas of fruits and vegetables pulps. Emirates Journal of Food and Agriculture, 32(4), 271-280. https://doi.org/10.9755/ejfa.2020.v32.i4.2093