Efeito do processamento por plasma frio sobre as características de qualidade de suco de seriguela (Spondias purpurea, L.)

• Ano de defesa: 2016
• Autor(a) principal: Paixão, Lívia Maria Nery
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Palavras-chave em Português: Plasma frio; Processamento não-térmico; Suco de seriguela
• Link de acesso: http://www.repositorio.ufc.br/handle/riufc/22600

The influence of cold plasma processing on the physicochemical characteristics of siriguela juice was investigated through an experimental design changing processing time and nitrogen gas flow. Regarding the colorimetric parameters, plasma processing enhanced the juice color with higher brightness due to increasedsaturation of yellow and red colors. For bioactive compounds, the response surface generated for carotenoids found optimal region at 9,69 minutes of processing and gas flow of 13,78 L/min. The other evaluated pigments, β-carotene, vitamin A precursors and lycopene showed higher relative percentage (151.05 ± 3.18, 149.49 ± 0.64 and 157.93 ± 4.92, respectively) in 10 minutes of time processing and gas flow of 10 L/min. The highest values of total phenolic compounds and antioxidant activity determined by ABTS (860.06 ±9.46 μMTrolox/mL juice and 35.47 ± 2.90 mg gallic acid/mL juice, respectively) were obtained at 15 minutes of time process and 20 L/min of nitrogen gas flow. For the determination of antioxidant activity by DPPH, a process conducted in the first 10 minutes at gas flow of 10-20 L/min was responsible for the increase of 50-60% in the antioxidant activity. Plasma processing was satisfactory in the preservation of the studied vitamins ofsiriguela juice. The concentration of niacin increased 20% in relative percentage (10 minutes/10-20 L/min gas). The response surface showed the maximum optimum region optimal for vitamin B6 in in 9.62 minutes to gas flow in 18.68 L/min. Ascorbic acid remained preserved during the processing of the juice. The lowest residual activity of peroxidase, and polyphenol oxidase (78.53 ± 0.62 and 92.57 ± 1.03, respectively) were obtained under the following conditions: 15 minutes and 20 L/min. The technology of cold plasma positively affect the sensory and nutritional characteristics ofsiriguela juice.The best processing condition found in the present study was observed in 10 minutes and nitrogen gas flow of 10 L / min.