Shelf life and retention of bioactive compounds in storage of pasteurized Passiflora setacea pulp, an exotic fruit from Brazilian savannah

Pineli, Lívia de Lacerda de Oliveira; Sanchez, Beatriz Alejandra Ortega; Celestino, Isadora Costa; Celestino, Sônia Maria Costa; Alencar, Ernandes Rodrigues de; Costa, Ana Maria

doi:10.1016/j.lwt.2022.113202

Cited by 3 publications

(2 citation statements)

References 28 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…These values were higher than the maximum value (2.0 × 10 3 CFU/mL) recommended by Brazilian legislation [42] for this microorganism class in fruit juice. Lacerda de Oliveira et al [43] observed that after 12 days of storage at 35 °C, the pasteurized pulp of Passiflora setacea presented a growth of yeasts (3.30 log CFU/g). On the other hand, molds and yeasts did not grow in pasteurized juice storage under refrigeration.…”

Section: Microbiological Evaluation Of Pasteurized Juice During Storagementioning

confidence: 99%

Phenolic Compounds Stability of Grumixama (Eugenia brasiliensis) Juice during Processing and Storage

Modesto Junior,

Chaves,

Martins

et al. 2023

Beverages

View full text Add to dashboard Cite

Grumixama is an anthocyanin-rich berry commonly found in South America, yet not widely consumed by Brazilians due to the lack of studies covering its technological properties. Therefore, the stability of anthocyanins and the activity of oxidoreductase enzymes in grumixama juice during thermal treatment (60 °C to 100 °C) and storage (at 25 °C and 7 °C) were evaluated. As a result, the pasteurization of grumixama juice at 80 °C for 60 s completely inactivated peroxidase (POD) and polyphenol oxidase (PPO), eliminated microorganisms, and induced low degradation of the total anthocyanins (40%) and minimal degradation of the total phenolic compounds. Four anthocyanins were monitored in the pasteurized juice, namely delphinidin 3-glucoside, cyanidin 3-glucoside, and two unidentified anthocyanins. Despite the temperature range, the qualitative chromatographic profile of the anthocyanins did not change, while the contents were affected. The binominal temperature/time of 80 °C/60 s effectively inactivated PPO and POD enzymes, promoted moderate alterations in the contents of total anthocyanins and total phenolic compounds, and ensured the microbiological quality of grumixama juice. Grumixama juice can be used as a health food due to its high content of antioxidant phenolic compounds, especially anthocyanins.

show abstract

Section: Microbiological Evaluation Of Pasteurized Juice During Storagementioning

confidence: 99%

Phenolic Compounds Stability of Grumixama (Eugenia brasiliensis) Juice during Processing and Storage

Modesto Junior,

Chaves,

Martins

et al. 2023

Beverages

View full text Add to dashboard Cite

show abstract

“…The carotenoid composition analysis is also the first step in bioavailability studies focusing on better retaining the health properties of these compounds. The knowledge about the main carotenoids present in Passiflora plants can further promote agronomic strategies for a greater production or accumulation of these compounds by the plant [31], as well as stimulate the consumption of locally available species as a source of bioactive compounds. Therefore, this study aimed to compile the available scientific data about the composition of carotenoids in organs of Passiflora plants, also providing a picture of the current scenario of the main methods of extraction, separation, identification, and sometimes quantification applied to this end.…”

Section: Introductionmentioning

confidence: 99%

A Scoping Review on Carotenoid Profiling in Passiflora spp.: A Vast Avenue for Expanding the Knowledge on the Species

Leite,

Bobrowski Rodrigues,

Brison

et al. 2024

Molecules

Self Cite

View full text Add to dashboard Cite

The Passiflora genus is recognised for its ethnopharmacological, sensorial, and nutritional significance. Yet, the screening of its dietary and bioactive molecules has mainly targeted hydrophilic metabolites. Following the PRISMA-P protocol, this review assessed the current knowledge on carotenoid composition and analysis within Passiflora, examining 968 records from seven databases and including 17 studies focusing on carotenoid separation and identification in plant parts. Those publications originated in America and Asia. P. edulis was the most frequently examined species of a total of ten, while pulp was the most studied plant part (16 studies). Carotenoid analysis involved primarily high-performance liquid chromatography separation on C18 columns and detection using diode array detectors (64.71%). Most studies identified the provitamin A β-carotene and xanthophylls lutein and zeaxanthin, with their geometric configuration often neglected. Only one study described carotenoid esters. Besides the methodology’s insufficient description, the lack of use of more accurate techniques and practices led to a high risk of bias in the carotenoid assignment in 17.65% of the articles. This review highlights the opportunity to broaden carotenoid studies to other species and parts within the diverse Passiflora genus, especially to wild, locally available fruits, which may have a strategic role in enhancing food diversity and security amidst climatic changes. Additionally, it urges the use of more accurate and efficient analytical methods based on green chemistry to better identify Passiflora carotenoids.

show abstract

Passion fruit (Passiflora spp.) pulp: A review on bioactive properties, health benefits and technological potential

Pereira

Cruz

Corrêa

et al. 2023

Food Research International

View full text Add to dashboard Cite

Shelf life and retention of bioactive compounds in storage of pasteurized Passiflora setacea pulp, an exotic fruit from Brazilian savannah

Cited by 3 publications

References 28 publications

Phenolic Compounds Stability of Grumixama (Eugenia brasiliensis) Juice during Processing and Storage

Phenolic Compounds Stability of Grumixama (Eugenia brasiliensis) Juice during Processing and Storage

A Scoping Review on Carotenoid Profiling in Passiflora spp.: A Vast Avenue for Expanding the Knowledge on the Species

Passion fruit (Passiflora spp.) pulp: A review on bioactive properties, health benefits and technological potential

Contact Info

Product

Resources

About