Influence of preservation by heat and cold on the physicochemical and microbiological characteristics, bioactive compounds of pulp from sapota-do-Solimões (Quararibea cordata)

Abstract

The aim was to evaluate the influence of preservation by heat and cold on the physicochemical and microbiological characteristics and bioactive compounds of pulp from sapota-do-Solimões (Quararibea cordata) for 180 days of storage. The pulps were submitted to the following treatments: freezing; pasteurization + freezing; refrigeration; and pasteurization + refrigeration. The treatments affected the physicochemical parameters during storage. Of particular note was the reduction in water activity, the reduction in pH in the pulps stored under refrigeration, and the lightening in color of the pulps. Ascorbic acid remained stable during freezing, and the levels of total carotenoids were maintained in the pasteurization + freezing treatment. The total phenolics remained stable up to 150 days, and the antioxidant activity decreased during storage for all the treatments. The coliforms were less than 1 log CFU.g −1 and Salmonella ssp. was absent. The pasteurization + freezing treatment, as well as the freezing treatment, maintained the quality of the pulp for 180 days of storage.

Stability of uvaia (Eugenia pyriformis Cambess) pulp subjected to freezing by static and forced air

“…Therefore, the microbiological results obtained suggest success in adopting good manufacturing practices and, also, that both freezing methods (FA and SA) allowed the preservation of the microbiological quality of the pulp during the 12 months of storage. This work corroborates some studies that reported the effectiveness of freezing in the control of microbial development in food (Gonçalves et al, 2017; Monteiro et al, 2018).…”

“…It is noteworthy that the pulp frozen under SA presented higher levels of carotenoids at the beginning of storage when compared to that under FA. This can be related to the freezing speed of the under freezing with FA (Monteiro et al, 2018;Zielinski et al, 2014).…”

“…At low temperatures, conditions are unfavorable to the growth of deteriorating microorganisms and the enzymatic and oxidative reactions take place at a reduced speed, increasing the useful life and the microbiological safety of the product. However, there may be changes in the content of some compounds, such as vitamins, phenolics, and carotenoids (Auxiliadora et al, 2018;Gonçalves et al, 2017Gonçalves et al, , 2019Gonçalves et al, , 2020Monteiro et al, 2018).…”

“…Several studies have already been carried out featuring freshly processed and frozen fruit pulps, but only one with uvaia (Sganzerla et al, 2018). However, few studies have addressed the application of postharvest conservation technologies under prolonged fruit storage (Auxiliadora et al, 2018;Behsnilian & Mayer-Miebach, 2017;Gonçalves, Resende, Carvalho, de Resende, & de Boas Vilas Boas, 2018;Gonçalves, Resende, Carvalho, de Resende, & de B Vilas Boas, 2019;Gonçalves et al, 2020;Monteiro et al, 2018;Tan, Misran, Daim, Ding, & Pak Dek, 2020) emphasizing that none involved the uvaia.…”

Influence of anti‐browning treatments on enzymatic browning, distinctive properties, and microbiological characteristics of banana pulp during short‐term frozen storage

“…Furthermore, TPC was higher in overripe pulp (11.35 mg/100 g) than ripe (7.56 mg/100 g) pulp might be due to the release of phenolic compounds from polysaccharides during ripening process. Similar, decrease in phenolic compounds during frozen storage was reported by Monteiro et al (2018) in sapota pulp during storage study of 180 days.…”