Pasteurization of pulp and peel of mandacaru fruit (Cereus jamacaru)
DOI:
https://doi.org/10.33448/rsd-v9i7.4027Keywords:
Bioactive compounds; Conservation; Regional fruit; Slow pasteurization.Abstract
The present work aims to apply the slow pasteurization process to the pulp and skin of the mandacaru fruit and to evaluate its influence on total phenolic compounds and antioxidant activity. Manual pulping was performed to obtain the fractions of the mandacaru fruit, where the pulp and skin were separated. Then, the fractions obtained were processed in a domestic blender and packed separately in glass containers where they were pasteurized by immersion in water at 65 °C for 30 minutes. Therefore, the parameters of total phenolic compounds and antioxidant activity were analyzed by the ability to capture the ABTS+ (2.29-azinobis-(3-etilbenzotiazolina-6-sulfônico) radical and the ability to capture the DPPH (2.2-difenil-1- picril-hidrazil) radical. The highest values of bioactive compounds were found for the peel of the mandacaru fruit. There was a concentration of phenolic compounds for mandacaru peel and degradation of antioxidant activity due to the pasteurization process for both fractions analyzed, except for the analysis of DPPH for the pulp. As suggestions for future work, the pasteurization kinetics of the product can be made by obtaining its thermophysical parameters, in addition to evaluating the effect of this treatment during the storage of the fractions.
References
Almeida, J., Costa, F., Paulino, C., Almeida, M., Damaceno, M., Santos, S., & Farias, V. (2020a). Efeito da pasteurização sobre os compostos bioativos e a atividade antioxidante de polpa de frutos de Ziziphus joazeiro Mart.. Research, Society and Development, 9(5), e135953245.
Almeida, R. L. J., Santos, N. C., Pereira, T., Silva, V., Cabral, M., Barros, E., Souza, N., luiz, M., Amorim, F., & Silva, L. (2020b). Determinação de compostos bioativos e composição físico-química da farinha da casca de jabuticaba obtida por secagem convectiva e liofilização. Research, Society and Development, 9(1), e157911876
Gordon, A., Jungfer, E., Silva, B. A., Maia, J. G. S., & Marx, F. (2011). Phenolic constituents and antioxidant capacity of four underutilized fruits from the amazon region. Journal of Agricultural and Food Chemistry, 59(14), 7688-7699.
Lau, M., Monis, P., Ryan, G., Salveson, A., Blackbeard, J., Gray, S., & Sanciolo, P. (2019). Selection of surrogate pathogens and process indicator organisms for pasteurisation of municipal wastewater - A survey of literature data on heat inactivation of pathogens. Process Safety and Environmental Protection, 133, 301-314.
Melo, R. S., Silva, S. M., Sousa, A. S. B., LIMA, R., Dantas, A. L., Dantas, R. L., & Figueiredo, V. M. A. (2017). Maturação e qualidade de frutos de mandacaru (Cereus jamacaru P. DC.) de diferentes bioclimas do estado da Paraíba. Revista Agropecuária Técnica, 38(3), 160-168.
Mizrahi, Y. (2014). Cereus peruvianus (Koubo) new cactus fruit for the world. Revista Brasileira de Fruticultura, 36(1), 68-78.
Moreira, I. S., de Melo Silva, L. M., de Castro, D. S., Lima, J. P., de Sousa, F. C., Almeida, F. D. A. C., & da Silva, W. P. (2018). Fruit of Mandacaru: Kinetics of Drying and Physical-Chemical Characterization. Journal of Agricultural Science, 10(11), 461-470.
Nimalaratne, C., & Wu, J. (2015). Hen egg as antioxidante food commodity: a review. Nutrients, 7(10), 8274-8293.
Patil, B. S., Jayaprakasha, G. K., Chidambara Murthy, K. N., & Vikram, A. (2009). Bioactive compounds: historical perspectives, opportunities and challengers. Journal of Agricultural and Food Chemistry, 57(18), 8142-8160.
Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., & Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS+ radical cation decolorization assay. Free Radical Biology and Medicine, 26, 1231-1237.
Rufino, M. S. M., Alves, R. A., Brito, E. S., Pérez-Jiménez, J., Saura-Calixto, F., & ManciniFilho, J. (2010). Bioactive compounds and antioxidant capacities of 18 non-traditional tropical fruits from Brazil. Food Chemistry, 121(4), 996-1002.
Rufino, M. S. M., Alves, R. E., Brito, E. S., Morais, S. M., Sampaio, C. G., Jimenez, J. P., & Calixto, F. D. S. (2007). Determinação da atividade antioxidante total em frutas pela captura do radical livre DPPH. Comunicado Técnico Embrapa, 127, 1-4.
Santos Neto, J. P., Silva, V. D. N., Silva, P. A., Santos, Y. M. P., Monteiro, P. H. S., & Silva, L. A. S. G. (2019). Características físico-químicas do fruto do mandacaru (Cereus jamacaru P. DC.) cultivado no sertão alagoano. Revista Craibeiras de Agroecologia, 4(1), 7141.
Santos, I. A. (2018). Compostos fenólicos totais e atividade antioxidante da casca do fruto do mandacaru (Cereus jamacaru) em pó obtido em secador de leito fixo. 70f. Dissertação (Mestrado em Engenharia Química) – Pós-Graduação em Engenharia Química, Centro de Ciências e Tecnologia, Universidade Federal de Campina Grande, Paraíba, Brasil, 2018.
Silva L. R., & Alves, R. E. Caracterização físico-química de frutos de Mandacaru. (2009). Revista Acadêmica: Ciências Agrárias e Ambientais, 7(2), 199-205.
Silva, R. W. V., Martins, G. M. G., Nascimento, R. A., Viana, A. F. S., Aguiar, F. S., & Silva, B. A. (2019). Use of response surface methodology in optimization of phenolic compounds extraction from the shell of Hymenaea courbaril L. (Jatobá) fruits. Brazilian Journal of Food Technology, 22, e2018089.
Silva, S. N., da Silva, P. B., da Silva, R. M., da Silva, L. P. F. R., Barroso, A. J. R., Almeida, F. D. A. C., & Gomes, J. P. (2019). Composição físico-química e colorimétrica da polpa de frutos verdes e maduros de Cereus jamacaru. Magistra, 30, 11-17.
Tavares, J. S. F, Martin, P. G., Mangolin, C. A., de Oliveira-Collet, S. A., & Maria de Fátima, P. S. (2013). Genetic relationships among accessions of mandacaru (Cereus spp.: Cactaceae) using amplified fragment length polymorphisms (AFLP). Biochemical Systematics and Ecology, 48, 12-19.
Wang, X., Zhai, X., Zhang, H., Zhang, X., Ren, D., & Lu, J. (2020). Impact of ultra high pressure on microbial characteristics of rose pomace beverage: A comparative study against conventional heat pasteurization. LWT, 127, 109395.
Waterhouse, A. (2006). Folin-ciocalteau micro method for total phenol in wine. American Journal of Enology and Viticulture, 3-5.
Zara, R. F., Thomazini, M. H., & Lenz, G. F. (2012). Estudo da eficiência de polímero natural extraído do cacto mandacaru (Cereus jamacaru) como auxiliar nos processos de coagulação e floculação no tratamento de água. Revista de Estudos Ambientais, 14(2), 75-83.
Downloads
Published
How to Cite
Issue
Section
License
Authors who publish with this journal agree to the following terms:
1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
