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Universidade de Brasília
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dc.contributor.authorOliveira, Lívia de Lacerda de-
dc.contributor.authorOrtega Sanchez, Beatriz Alejandra-
dc.contributor.authorCelestino, Isadora Costa-
dc.contributor.authorCelestino, Sônia Maria Costa-
dc.contributor.authorAlencar, Ernandes Rodrigues de-
dc.contributor.authorCosta, Ana Maria-
dc.date.accessioned2024-10-08T17:38:00Z-
dc.date.available2024-10-08T17:38:00Z-
dc.date.issued2022-
dc.identifier.citationOLIVEIRA, Lívia de Lacerda de et al. Shelf life and retention of bioactive compounds in storage of pasteurized Passiflora setacea pulp, an exotic fruit from Brazilian savannah. LWT, [S. l.], v. 159, 113202, 1 April 2022. DOI: https://doi.org/10.1016/j.lwt.2022.113202. Disponível em: https://www.sciencedirect.com/science/article/pii/S0023643822001372?via%3Dihub. Acesso em: 08 out. 2024.pt_BR
dc.identifier.urihttp://repositorio.unb.br/handle/10482/50525-
dc.language.isoengpt_BR
dc.publisherElsevier Ltd.pt_BR
dc.rightsAcesso Abertopt_BR
dc.titleShelf life and retention of bioactive compounds in storage of pasteurized Passiflora setacea pulp, an exotic fruit from Brazilian savannahpt_BR
dc.typeArtigopt_BR
dc.subject.keywordMaracujápt_BR
dc.subject.keywordPasteurizaçãopt_BR
dc.subject.keywordPolpa de fruta - armazenamentopt_BR
dc.subject.keywordValidadept_BR
dc.rights.licenseThis is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).pt_BR
dc.identifier.doihttps://doi.org/10.1016/j.lwt.2022.113202pt_BR
dc.description.abstract1We estimated the shelf life of pasteurized Passiflora setacea pulp, by accelerated tests based on microbiological, nutritional, functional, and sensory variables. The pulp was pasteurized using the binomial of 82 ◦C/20 s and stored at 25, 35, and 45 ◦C. The quality of the pulp was evaluated at the beginning of storage and every two days, up to 12 days. Vitamin C, flavonoids, ORAC and FRAP antioxidant activity, sensory and microbiological evaluations were carried out. On the last day of the accelerated tests, pasteurized pulp had counts of <1.0 CFU/g, 6.70 CFU/g, and 6.30 CFU/g of molds and yeasts, for temperatures of 25 ◦C, 35 ◦C, and 45 ◦C, respectively. The estimated shelf-life values at 5 and -15 ◦C ranged from 13.4 to 18.3 days for vitexin, to 60.5 and 184 days, for acceptance.pt_BR
dc.contributor.affiliationUniversity of Brasília, College of Health Sciences, Department of Nutritionpt_BR
dc.contributor.affiliationUniversity of Brasília, College of Health Sciences, Department of Nutritionpt_BR
dc.contributor.affiliationUniversity of Brasília, College of Health Sciences, Department of Nutritionpt_BR
dc.contributor.affiliationEmbrapa Cerradospt_BR
dc.contributor.affiliationFederal University of Viçosa, Agricultural Engineering Departmentpt_BR
dc.contributor.affiliationEmbrapa Cerradospt_BR
dc.description.unidadeFaculdade de Ciências da Saúde (FS)pt_BR
dc.description.unidadeDepartamento de Nutrição (FS NUT)pt_BR
dc.description.ppgPrograma de Pós-Graduação em Nutrição Humanapt_BR
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