Keywords
storage under freezing
carotenoids stability
Cerrado fruits
fruit pulp
How to Cite
Abstract
Effects of bleaching (70 °C, 2 minutes), pasteurization (75 °C, 30 minutes), and freezing (-5 or -18 °C)on the physicochemical characteristics (pH, titratable acidity and soluble solids), and on carotenoids of “araticum” pulp were evaluated during the 180-day storage. Carotenoids were analyzed by high performance liquid chromatography. The fresh pulp showed high contents of soluble solids (21.27 °Brix), all-trans-α-carotene (1.98 mg/100 g), all-trans-β-carotene (1.58 mg/100 g) and vitamin A value (131.46 RAE/100 g) when compared to other fruits from Cerrado. The physicochemical characteristics of pulp remained unchanged after pasteurization and bleaching, and during the storage (p > 0.05). Thermal treatments equally decreased the all-trans-α-carotene, all-trans-β-carotene contents, and vitamin A value (average: -18, -41 and -41 % respectively). Both freezing temperatures influenced on the pulps in similar manner (p > 0.05). Carotenoids and vitamin A value of the bleached or pasteurized and frozen (-5 or -18 °C) pulps varied similarly up to 90 days of storage. At 180 days, all-trans-α-carotene and all-trans-β-carotene contents and vitamin A value increased in pasteurized pulps (in average +6.5 %, +33.0 % and +33.5 %, respectively), and they decreased in bleached pulps (-23.5 %, -19.5 % and -19.5 %, respectively). Bleaching/freezing binomial was effective for pulp storage up to 90 days; and, after this period it is recommended the use of pasteurization/freezing approach.References
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