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Effects of processing on the chemical, physicochemical, enzymatic, and volatile metabolic composition of pitaya (Hylocereus polyrhizus (F.A.C. Weber) Britton & Rose).
Santos, Glauber Batista Moreira; Dionísio, Ana Paula; Magalhães, Hilton César Rodrigues; Abreu, Fernando Antonio Pinto de; Lira, Sandra Machado; Lima, Ana Carolina Viana de; Silva, Gisele Silvestre da; Guedes, Jhonyson Arruda Carvalho; da Silva Araujo, Idila Maria; Artur, Adriana Guirado; Pontes, Dorasilvia Ferreira; Zocolo, Guilherme Julião.
Afiliação
  • Santos GBM; Department of Food Engineering, Federal University of Ceará, 60356-000 Fortaleza, CE, Brazil.
  • Dionísio AP; Embrapa Agroindústria Tropical, Dra Sara Mesquita St., 2270, 60511-110 Fortaleza, CE, Brazil. Electronic address: ana.dionisio@embrapa.br.
  • Magalhães HCR; Embrapa Agroindústria Tropical, Dra Sara Mesquita St., 2270, 60511-110 Fortaleza, CE, Brazil.
  • Abreu FAP; Embrapa Agroindústria Tropical, Dra Sara Mesquita St., 2270, 60511-110 Fortaleza, CE, Brazil.
  • Lira SM; Department of Nutrition, State University of Ceara, 60714-903 Fortaleza, CE, Brazil.
  • Lima ACV; Department of Food Engineering, Federal University of Ceará, 60356-000 Fortaleza, CE, Brazil.
  • Silva GSD; Embrapa Agroindústria Tropical, Dra Sara Mesquita St., 2270, 60511-110 Fortaleza, CE, Brazil.
  • Guedes JAC; Embrapa Agroindústria Tropical, Dra Sara Mesquita St., 2270, 60511-110 Fortaleza, CE, Brazil.
  • da Silva Araujo IM; Embrapa Agroindústria Tropical, Dra Sara Mesquita St., 2270, 60511-110 Fortaleza, CE, Brazil.
  • Artur AG; Embrapa Agroindústria Tropical, Dra Sara Mesquita St., 2270, 60511-110 Fortaleza, CE, Brazil.
  • Pontes DF; Department of Food Engineering, Federal University of Ceará, 60356-000 Fortaleza, CE, Brazil.
  • Zocolo GJ; Embrapa Agroindústria Tropical, Dra Sara Mesquita St., 2270, 60511-110 Fortaleza, CE, Brazil.
Food Res Int ; 127: 108710, 2020 01.
Article em En | MEDLINE | ID: mdl-31882103
ABSTRACT
The effects of processing on the chemical, physicochemical, enzymatic, and volatile metabolic composition of pitaya pulp were assessed for the first time. To this end, the following treatments to obtain pitaya pulp were evaluated Treatment A (TA, pulp processing without ascorbic acid), Treatment B (TB, whole fruit processing with ascorbic acid), and Control (whole fruit processing without ascorbic acid). The treatment employed in TB resulted in low polyphenol oxidase and peroxidase activity, and no significant chemical or physicochemical alterations in most parameters evaluated. In addition, TB presents high yields and fiber content compared to the TA or Control. For metabolic analysis, Gas Chromatography-Mass Spectrometry (GC-MS) was effective for the simultaneous determination of 80 volatile metabolites in pitaya. Chemometric analyses was used to efficiently distinguish the volatile compounds of each treatment, and demonstrated that TB presents an interesting volatile profile due the conservation or agregation of compounds.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Cactaceae / Manipulação de Alimentos / Frutas Idioma: En Ano de publicação: 2020 Tipo de documento: Article

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Cactaceae / Manipulação de Alimentos / Frutas Idioma: En Ano de publicação: 2020 Tipo de documento: Article