Effect of gamma radiation and pasteurization on the shelf-life of juçara pulp (Euterpe edulis)
Several studies about juçara palm fruit (Euterpe edulis) have emphasized its high antioxidant capacity. However, there is a lack of studies comparing the effects of conservation technologies on the physicochemical and sensory quality of juçara pulp. This work aimed at evaluating the effects of gam...
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| Veröffentlicht in: | Acta agronomica (Palmira) 2018-10, Vol.67 (4), p.471-478 |
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| description | Several studies about juçara palm fruit (Euterpe edulis) have emphasized its high antioxidant capacity. However, there is a lack of studies comparing the effects of conservation technologies on the physicochemical and sensory quality of juçara pulp. This work aimed at evaluating the effects of gamma radiation (60Co) and pasteurization process on the physicochemical and sensory quality of juçara pulp. The irradiated (2.5 ± 0.06 kGy) and pasteurized (80°C/5 minutes) pulps were stored at 6°C, 90% RH, for 30 days (3 periods of analysis) and were analyzed for their microbiological, physicochemical (titratable acidity, soluble solids content, color, phenolic compounds, anthocyanin content, polyphenol oxidase and peroxidase activity) and sensory parameters (acceptance test. The physicochemical results were submitted to ANOVA for the ‘F’ test and the statistical difference of averages (P < 0.05) was determined by the Tukey’s test. The results of the sensory analysis were submitted to Principal Component and Cluster Analysis. The gamma radiation did not show satisfactory results in the preservation of juçara pulp since there was a significant decrease in total phenolics and anthocyanin content. The pasteurized pulp maintained its physicochemical and sensory characteristics during storage. Therefore, we recommend the pasteurization as a good conservation technique to this kind of product, which presented a shelf-life of around 15 days |
| doi_str_mv | 10.15446/acag.v67n4.75132 |
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However, there is a lack of studies comparing the effects of conservation technologies on the physicochemical and sensory quality of juçara pulp. This work aimed at evaluating the effects of gamma radiation (60Co) and pasteurization process on the physicochemical and sensory quality of juçara pulp. The irradiated (2.5 ± 0.06 kGy) and pasteurized (80°C/5 minutes) pulps were stored at 6°C, 90% RH, for 30 days (3 periods of analysis) and were analyzed for their microbiological, physicochemical (titratable acidity, soluble solids content, color, phenolic compounds, anthocyanin content, polyphenol oxidase and peroxidase activity) and sensory parameters (acceptance test. The physicochemical results were submitted to ANOVA for the ‘F’ test and the statistical difference of averages (P < 0.05) was determined by the Tukey’s test. The results of the sensory analysis were submitted to Principal Component and Cluster Analysis. The gamma radiation did not show satisfactory results in the preservation of juçara pulp since there was a significant decrease in total phenolics and anthocyanin content. The pasteurized pulp maintained its physicochemical and sensory characteristics during storage. Therefore, we recommend the pasteurization as a good conservation technique to this kind of product, which presented a shelf-life of around 15 days</description><identifier>ISSN: 0120-2812</identifier><identifier>EISSN: 2323-0118</identifier><identifier>DOI: 10.15446/acag.v67n4.75132</identifier><language>eng</language><publisher>Bogota: Universidad Nacional de Colombia</publisher><subject>Acceptance tests ; Acidity ; AGRICULTURE, MULTIDISCIPLINARY ; Antioxidants ; Cluster analysis ; Conservation ; Euterpe ; Fruits ; Gamma rays ; Pasteurization ; Peroxidase ; Phenolic compounds ; Phenols ; Polyphenol oxidase ; Preservation ; Pulp ; Sensory evaluation ; Sensory properties ; Shelf life ; Variance analysis ; γ Radiation</subject><ispartof>Acta agronomica (Palmira), 2018-10, Vol.67 (4), p.471-478</ispartof><rights>2018. This work is published under https://creativecommons.org/licenses/by-nc-nd/4.0 (the “License”). 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However, there is a lack of studies comparing the effects of conservation technologies on the physicochemical and sensory quality of juçara pulp. This work aimed at evaluating the effects of gamma radiation (60Co) and pasteurization process on the physicochemical and sensory quality of juçara pulp. The irradiated (2.5 ± 0.06 kGy) and pasteurized (80°C/5 minutes) pulps were stored at 6°C, 90% RH, for 30 days (3 periods of analysis) and were analyzed for their microbiological, physicochemical (titratable acidity, soluble solids content, color, phenolic compounds, anthocyanin content, polyphenol oxidase and peroxidase activity) and sensory parameters (acceptance test. The physicochemical results were submitted to ANOVA for the ‘F’ test and the statistical difference of averages (P < 0.05) was determined by the Tukey’s test. The results of the sensory analysis were submitted to Principal Component and Cluster Analysis. The gamma radiation did not show satisfactory results in the preservation of juçara pulp since there was a significant decrease in total phenolics and anthocyanin content. The pasteurized pulp maintained its physicochemical and sensory characteristics during storage. 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Martin, José Guilherme Prado ; Spoto, Marta Helena Fillet</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c2702-c39c65802d0d79279a26f62b591ded84034220d5ea5c40cd687ec30276cd76283</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2018</creationdate><topic>Acceptance tests</topic><topic>Acidity</topic><topic>AGRICULTURE, MULTIDISCIPLINARY</topic><topic>Antioxidants</topic><topic>Cluster analysis</topic><topic>Conservation</topic><topic>Euterpe</topic><topic>Fruits</topic><topic>Gamma rays</topic><topic>Pasteurization</topic><topic>Peroxidase</topic><topic>Phenolic compounds</topic><topic>Phenols</topic><topic>Polyphenol oxidase</topic><topic>Preservation</topic><topic>Pulp</topic><topic>Sensory evaluation</topic><topic>Sensory properties</topic><topic>Shelf life</topic><topic>Variance analysis</topic><topic>γ Radiation</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Silva, Paula Porrelli Moreira da</creatorcontrib><creatorcontrib>Martin, José Guilherme Prado</creatorcontrib><creatorcontrib>Spoto, Marta Helena Fillet</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Career & Technical Education Database</collection><collection>Agricultural Science Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Research Library (Alumni Edition)</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>Latin America & Iberia Database</collection><collection>ProQuest Central Korea</collection><collection>ProQuest Central Student</collection><collection>Research Library Prep</collection><collection>SciTech Premium Collection</collection><collection>Agricultural Science Database</collection><collection>Research Library</collection><collection>Research Library (Corporate)</collection><collection>Research Library China</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>ProQuest Central Basic</collection><collection>SciELO</collection><jtitle>Acta agronomica (Palmira)</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Silva, Paula Porrelli Moreira da</au><au>Martin, José Guilherme Prado</au><au>Spoto, Marta Helena Fillet</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of gamma radiation and pasteurization on the shelf-life of juçara pulp (Euterpe edulis)</atitle><jtitle>Acta agronomica (Palmira)</jtitle><addtitle>Acta Agron</addtitle><date>2018-10-01</date><risdate>2018</risdate><volume>67</volume><issue>4</issue><spage>471</spage><epage>478</epage><pages>471-478</pages><issn>0120-2812</issn><eissn>2323-0118</eissn><abstract>Several studies about juçara palm fruit (Euterpe edulis) have emphasized its high antioxidant capacity. However, there is a lack of studies comparing the effects of conservation technologies on the physicochemical and sensory quality of juçara pulp. This work aimed at evaluating the effects of gamma radiation (60Co) and pasteurization process on the physicochemical and sensory quality of juçara pulp. The irradiated (2.5 ± 0.06 kGy) and pasteurized (80°C/5 minutes) pulps were stored at 6°C, 90% RH, for 30 days (3 periods of analysis) and were analyzed for their microbiological, physicochemical (titratable acidity, soluble solids content, color, phenolic compounds, anthocyanin content, polyphenol oxidase and peroxidase activity) and sensory parameters (acceptance test. The physicochemical results were submitted to ANOVA for the ‘F’ test and the statistical difference of averages (P < 0.05) was determined by the Tukey’s test. The results of the sensory analysis were submitted to Principal Component and Cluster Analysis. The gamma radiation did not show satisfactory results in the preservation of juçara pulp since there was a significant decrease in total phenolics and anthocyanin content. The pasteurized pulp maintained its physicochemical and sensory characteristics during storage. Therefore, we recommend the pasteurization as a good conservation technique to this kind of product, which presented a shelf-life of around 15 days</abstract><cop>Bogota</cop><pub>Universidad Nacional de Colombia</pub><doi>10.15446/acag.v67n4.75132</doi><tpages>8</tpages><orcidid>https://orcid.org/0000-0001-6885-1870</orcidid><orcidid>https://orcid.org/0000-0002-6629-6452</orcidid><orcidid>https://orcid.org/0000-0001-9219-6343</orcidid><oa>free_for_read</oa></addata></record> |
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| subjects | Acceptance tests Acidity AGRICULTURE, MULTIDISCIPLINARY Antioxidants Cluster analysis Conservation Euterpe Fruits Gamma rays Pasteurization Peroxidase Phenolic compounds Phenols Polyphenol oxidase Preservation Pulp Sensory evaluation Sensory properties Shelf life Variance analysis γ Radiation |
| title | Effect of gamma radiation and pasteurization on the shelf-life of juçara pulp (Euterpe edulis) |
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