03848nab a2200289 i 4500003000900000005001700009008004100026040001800067072001400085100003100099100004000130100003200170100003400202100003600236245013800272500006600410520130100476520143201777650001203209650001903221650001003240650002503250650001803275650001503293773017203308856007803480BR-BrBNA20251003125132.0251003b2017    bl.|r|pooa||| 00| 0 eng |  aBR-BrBNAbeng  aQ02b1190  aFioravante, Júlia Borim   aSouza, Vanessa Rodrigues Duarte de   aRodrigues, Rosane da Silva   aDiaz, Patrícia de Oliveira   aMoreira,  Angelita da Silveira   aAlternatives for preservation of bioactive compounds in blueberry pulp: heat treatment associated with the addition of  xanthan pruni  a
Publicação online; 32 ref.; 3 tables; Summaries (En, Pt)  a


ABSTRACT-     In this study, to increase the preservation of phenolic bioactive compounds and antioxidant activity in blueberry pulp, heat treatment associated with addition of xanthan gum was used. A commercial mixture of blueberries (Powerblue, Climax and Bluegen cultivars) was added with 0.08% (w/w) citric acid and subjected to heat treatment by direct heating until 90 °C in conventional open pan (OP) and by direct application of steam (AS); both with and without the addition of xanthan pruni (OPX and ASX), followed by pulping. Samples of only frozed fruits were considered as control. The five treatments remained under freezing and were evaluated until 90 days of storage for antioxidant activity, phenols, flavonoids and total monomeric anthocyanins. The results show that, with the exception of phenolics, heat treatment with direct steam application and xanthan addition favored bioactive compounds preservation during storage. These factors influenced positively on the anthocyanins stability during frozen storage for 90 days. The xanthan addition favored antioxidant activity preservation; preservation for antioxidant activity by ABTS and DPPH, in all heat treatments, was observed.


Index terms:     Blueberry, Vaccinium ashei, fruit pulp, heat, fruit technology, storage  a


RESUMO  -     Neste estudo, objetivou-se aumentar a preservação de compostos bioativos fenólicos e atividade antioxidante em polpas de mirtilo, foi utilizado o tratamento térmico associado à adição de xantana pruni. Uma mistura comercial de mirtilos (cultivares Powerblue, Climax e Bluegen) foi adicionada com 0,08% (m/m) e ácido cítrico e foi submetida a tratamento térmico por aquecimento direto até 90 ° C em tacho aberto convencional (OP) e por aplicação direta de vapor (ASX); com e sem a adição de xantana pruni (OPX e ASX). Amostras de frutas congeladas foram consideradas como controle. Os cinco tratamentos permaneceram sob congelamento e foram avaliados até 90 dias de armazenamento para atividade antioxidante, fenóis, flavonóides e antocianinas monoméricas totais. Os resultados mostram que, com exceção de fenólicos, o tratamento térmico com aplicação de vapor direto e adição de xantana pruni favoreceu a preservação dos compostos bioativos durante o armazenamento. Esses fatores influenciaram positivamente a estabilidade das antocianinas durante o armazenamento congelado por 90 dias. A adição de xantana nos tratamentos térmicos favoreceu a preservação da atividade antioxidante para os dois métodos (ABTS e DPPH).


Termos para indexação:     Blueberry, Vaccinium ashei, polpa de fruta, calor, tecnologia de frutas, armazenamento.  aMIRTILO  aFRUTA TROPICAL  aPOLPA  aTRATAMENTO TÉRMICO  aARMAZENAMENTO  aTECNOLOGIA0 0805dJaboticabal-SP Sociedade Brasileira de Fruticultura 1978o2024-3590tRevista Brasileira de Fruticultura (Brazil)x0100-2945gv. 39(3) p. 1-9; (2017)wBR2025002511  uhttps://www.scielo.br/j/rbf/a/k7LHwQ7nptFLXtdLQQH7zYK/?format=pdf&lang=en