Effects of added sucrose and pectin on the rheological behavior and freezing kinetics of passion fruit pulp Studied by response surface methodology

Abstract

The effects of pectin and sucrose addition on the rheological parameters and freezing kinetic of passion fruit pulp were studied. The effect of the air-blast freezing of passion fruit at -20°C on the rheological parameters before and after freezing was evaluated. The rheological analyses were carried out using a viscometer at 25°C, and the readings were converted into rheological measurements using the Mitschka method and fitted to the Ostwald-de Waele model. The freezing kinetics was analyzed using a controlled-temperature cold-stage instrument, which was coupled to a microscope integrated with a video capture system. The concentrations of sucrose and pectin were established using a Composite Rotational Design. The pulps combined with the additives exhibited a pseudoplastic behavior, and the values for the index flow (n) and consistency index (k) before and after freezing differed and were dependent on the additive concentrations. The rates of increase for the frozen areas were evaluated in a microfreezer and were significantly influenced by the additive concentrations. These concentrations were those that presented a lower index flow and a higher consistency index. The results are discussed in terms of the solubility and interaction of the pectin added to the fruit pulp with low pH, the presence of sucrose and low temperature.

Physicochemical and volatile profile alterations in pasteurized and frozen strawberry pulp during storage

“…In the FA freezing method, the ethyl acetate increased its area percentage linearly from 21.85 to 35.61% after 12 months. Forced air favors faster freezing by having a higher heat removal rate, forming more and smaller ice crystals that better preserve the present compounds (Bezerra, Fernandes, & Resende, ), as well as a greater retention of enzymatic activity. This enzymatic activity is reestablished in the thawing process and may be responsible for the ethyl acetate synthesis.…”

“…The ethyl acetate was affected by the interaction between freezing method and storage time (Figure 4b) (Bezerra, Fernandes, & Resende, 2015), as well as a greater retention of enzymatic activity.…”

Obtaining an Oily Ingredient Rich in PUFAS and Tocopherols and a High-Nutritional-Value Flour from Beans (Phaseolus vulgaris L.) by Supercritical CO2 Extraction

“…The pseudoplastic behavior of WB and RB is similar to that of other homogenized foods, such as strawberry, apricot, peach, plum, raspberry, guava, mango, and pineapple, and in the pulps of various foods, such as mango and pineapple [58][59][60]. The sudden increase and subsequent rapid drop in viscosity that the WB and RB soups presented should The above behavior (Figure 4) indicates that the flow properties of WB and RB were intensified due to the respective damage to the structure of the gelled biopolymeric components (starch, pectin, proteins, etc.…”

Stability and microstructure of freeze-dried guava pulp (Psidium guajava L.) with added sucrose and pectin

“…Other authors state that the Tg and the water activity (aw) are affected by the constituent structural elements of the fruit tissue acting as the dispersing medium for water and species of low molecular weight such as sugars, salts and organic acids. Within these media, hydrocolloids, primarily soluble pectin, strongly affect the viscosity but have no effect on the water activity and the Tg (Venir et al 2007, Bezerra et al 2015. Guava pulp with added pectin and sucrose has been targeted as the raw material in the manufacture of jams and sweets.…”