Thermal and non-thermal treatments in the processing of cagaita nectar - Eugenia dysenterica.

Bianca Reis Moreira, Ana Paula Stafussa, Carlos Eduardo Barão, Ana Beatriz Costa Fernandes, Tatiana Colombo Pimentel, Grasiele Scaramal Madrona

Food science and technology international = Ciencia y tecnologia de los alimentos internacional 2024 Mar

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This work aimed to analyze cagaita nectar subjected to different thermal and non-thermal treatments regarding its quality over 30 days of storage (5 °C). Ultra (U) and thermosonication (T) were the techniques used for 30 and 60 minutes of processing samples. These techniques proved to be effective to preserve physicochemical quality, regarding rheology and texture, since ultra and thermosonicated samples had their consistency increased when compared to the pasteurized sample over 30 days, a desirable factor for a fruit nectar. Samples treated more intensely with ultrasound and temperature (Pasteurized, U 25 °C/60 min and T 60 °C/ 30 min) showed higher soluble solids content. The sample U 25 °C/60 min increased its brightness, reduced its firmness and also its consistency after 30 storage days. For all samples there was an increase in carotenoids content and a maintenance of viscosity and cohesiveness (texture) over 30 days, thus indicating that the used treatments can be feasible instead of pasteurization, maintaining the shelf life of cagaita nectar in the time evaluated.

Citation

Bianca Reis Moreira, Ana Paula Stafussa, Carlos Eduardo Barão, Ana Beatriz Costa Fernandes, Tatiana Colombo Pimentel, Grasiele Scaramal Madrona. Thermal and non-thermal treatments in the processing of cagaita nectar - Eugenia dysenterica. Food science and technology international = Ciencia y tecnologia de los alimentos internacional. 2024 Mar;30(2):149-159