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

2020Journal article Open access
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dc.contributor.authorGonçalves, Elsa M.
dc.contributor.authorRaposo, Isa
dc.contributor.authorPinheiro, Joaquina
dc.contributor.authorAlegria, Carla
dc.contributor.authorMoldão, Margarida
dc.contributor.authorAbreu, Marta
dc.date.accessioned2020-08-17T15:18:34Z
dc.date.available2020-08-17T15:18:34Z
dc.date.issued2020
dc.descriptionACKNOWLEDGMENTS 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.pt_PT
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, 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.i4.2093pt_PT
dc.identifier.doi10.9755/ejfa.2020.v32.i4.2093pt_PT
dc.identifier.issn2079-052X
dc.identifier.issn2079-0538
dc.identifier.urihttp://hdl.handle.net/10400.8/5097
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherUnited Arab Emirates Universitypt_PT
dc.relationAdding value to “Montado” acorn production: innovation and tradition for a sustainable growth
dc.relationCentre for Ecology, Evolution and Environmental Changes
dc.rights.urihttp://creativecommons.org/licenses/by-nc/4.0/pt_PT
dc.subjectFruit and vegetable pulps;pt_PT
dc.subjectHeat treatments;pt_PT
dc.subjectKineticspt_PT
dc.subjectPeroxidasept_PT
dc.subjectColourpt_PT
dc.subjectSensorial evaluationpt_PT
dc.titleQuality changes during thermal processing of two mixed formulas of fruits and vegetables pulpspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleAdding value to “Montado” acorn production: innovation and tradition for a sustainable growth
oaire.awardTitleCentre for Ecology, Evolution and Environmental Changes
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/OE/SFRH%2FBPD%2F126703%2F2016/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00329%2F2020/PT
oaire.citation.endPage280pt_PT
oaire.citation.issue4pt_PT
oaire.citation.startPage271pt_PT
oaire.citation.titleEmirates journal of food and agriculturept_PT
oaire.citation.volume32pt_PT
oaire.fundingStreamOE
oaire.fundingStream6817 - DCRRNI ID
person.familyNamePinheiro
person.givenNameJoaquina
person.identifier556456
person.identifier.ciencia-idB113-2D80-406B
person.identifier.orcid0000-0001-9319-2651
person.identifier.scopus-author-id25228814000
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication087317e0-2916-45ef-b79d-0bb9ab0e4dee
relation.isAuthorOfPublication.latestForDiscovery087317e0-2916-45ef-b79d-0bb9ab0e4dee
relation.isProjectOfPublication39003d23-be57-44c0-a730-a716f2960953
relation.isProjectOfPublication4eab3f11-01e0-44ed-b094-f59c0b3e2043
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