Caracterização físico-química, identificação e quantificação dos compostos voláteis do picolé com polpa e resíduo de maracujá-amarelo

• Ano de defesa: 2022
• Autor(a) principal: Jesus, Roseane Oliveira de
• Orientador(a): Pagani, Alessandra Almeida Castro
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Programa de Pós-Graduação: Pós-Graduação em Ciência e Tecnologia de Alimentos
• Palavras-chave em Português: Maracujá; Compostos bioativos; Nutrição; Fibras na nutrição humana; Resíduos industriais; Picolé; Resíduos; Estabilizante; Nutrientes; Compostos voláteis
• Palavras-chave em Inglês: Passion fruit; Residue; Stabilizer; Nutrients; Bioactive compounds; Volatile compounds
• Área do conhecimento CNPq: CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
• Link de acesso: http://ri.ufs.br/jspui/handle/riufs/16637

Due to the high quantity of agro-industrial residues discarded annually, such as passion fruit, studies have been carried out aiming at a better use. Passion fruit is a fruit that contains nutrients, fiber and bioactive compounds of great importance for health. Its consumption should not be restricted only to the pulp, but also to its by-products, such as the husks that are normally discarded. An alternative is to add the residue in culinary preparations. This use will also result in the reduction of environmental pollution. Thus, the objective of this study was to evaluate three formulations of popsicles with yellow passion fruit pulp, added in 2 samples, the residue in the form of cooked albedo (1%), peel flour (1%) and popsicle with passion fruit pulp. with addition of neutral alloy stabilizer (1%). Analyzes were performed in triplicate of the samples on the physicochemical composition: moisture, ash, pH, soluble solids, acidity, melting time, texture, proteins, lipids, carbohydrates, fiber, bioactive compounds, antioxidant activity, volatile substances and energy value. The results showed that the addition of passion fruit residue was positive for the action of vitamin C (20.52 and 12.3mg/100g), pulp Carotenoids (23.79 and 16.4ug/g) for pulp and popsicle residue, respectively. , of phenolic compounds (115.50 and 23.3ug/g) and flavonoids (45.6 and 40.1) the antioxidant activity by FRAP methods (348.11 and 337.2 μmol of Fe (II)/g) that showed better results when compared to the ABTS method (21.42 and 20.8 µmol Trolox/g). 76 terpenes (41.10%), esters (21.05%), lactones (9.21%) were identified. Thus, the addition of passion fruit residue was viable, being a healthy and innovative alternative in the production of popsicles. The results of the analyzes were submitted to comparison through analysis of variance (ANOVA) and the means were compared by the Tukey test, both with 5% of significance (p< 0.05), using the SAS® software. Results were expressed as mean ± standard deviation.