Avaliação de polpa de cagaita (eugenia dysenterica DC.) submetida ao congelamento e atomização
Nenhuma Miniatura disponível
Data
2015-04-02
Autores
Título da Revista
ISSN da Revista
Título de Volume
Editor
Universidade Federal de Goiás
Resumo
The Brazilian Cerrado presents great diversity of native species, but the form of agricultural
expansion has ignored the high potential of this biome. Among the fruits of the Cerrado, has
the cagaita (Eugenia dysenterica DC.), with great potential for consumption mainly by the
possible uses in culinary. The high perishability of most fruits, combined with seasonality,
have driven the development of technological processes, with a view to better use of these
fruits, beyond the scope of its postharvest life. Given these factors, this study aimed to
evaluate the effect of freezing and atomization on the bioactive compounds of cagaita and
evaluate the working life of cagaita atomized pulp stored for 45 days at a temperature of 30
°C. The study was conducted with fruit cagaita collected mature in the morning at the Federal
University of Goiás, in Goiânia, GO, to obtain the frozen pulp, and then atomized. The
samples were analyzed for content of total phenolics, total flavonoids, tannins, antioxidant
potential (for ABTS and DPPH), vitamin C, β-carotene (HPLC), sugars (fructose, glucose,
sucrose) (for HPLC), mineral profile, volatile compounds. The results showed influence of
conservation methods (freezing and atomization). May be considered that the drying method
spray dryer showed better performance when compared to freezing technique cagaita pulp,
one time showed higher levels of total phenolics, total flavoinoides and condensed tannins,
after drying the pulp, contributing to increase the antioxidant potential (ABTS). However,
food preservation methods studied were not effective for the preservation of the vitamin C
content of cagaita fresh. The methods of preservation (freezing and spray) showed different
levels of sugars (fructose, glucose), but showed no sucrose contents to nennhum method.
Using the spray technique, there is the possibility of extracting volatile compounds different
in the lowest percentage of area compared with fresh fruit and also the frozen pulp. During the
storage time (45 days) at 30 °C was observed the increase of the maintainer and bioactive
compounds present in the pulp atomized cagaita, indicating that the atomization may be a
technique for preserving fruit. The work contributed to a greater appreciation and enjoyment
of the Brazilian Cerrado and at the same time, encouraging the preservation of this biome
Descrição
Palavras-chave
Citação
SANTOS, M. N. G. Avaliação de polpa de cagaita (eugenia dysenterica DC.) submetida ao congelamento e atomização. 2015. 107 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Universidade Federal de Goiás, Goiânia, 2015.