ULTRASOUND APPLICATION IN MIXED ORANGE AND BEE BEET JUICE WITH ADDED PREBIOTICS
Name: BÁRBARA SANTOS VALIATI
Publication date: 21/09/2021
Advisor:
Name |
Role |
|---|---|
| JACKLINE FREITAS BRILHANTE DE SÃO JOSÉ | Advisor * |
Examining board:
| Name |
Role |
|---|---|
| ÉRICA AGUIAR MORAES | Internal Examiner * |
| JACKLINE FREITAS BRILHANTE DE SÃO JOSÉ | Advisor * |
| VALDETE REGINA GUANDALINI | Internal Alternate * |
Summary: Introduction: Changes in consumer eating habits reflect on increased interest
in healthy foods such as fruits and vegetables. Orange and beetroot are
products of great relevance in Brazilian horticultural. These foods can be
used in the production of mixed juices and can be an option for incorporating
ingredients with allegation of functional properties, like
fructooligosaccharides (FOS). The application of conservation methods is
necessary to ensure the quality of juices, and pasteurization is the
traditional method applied. However, there are many disadvantages associated
with this method. In this context, emerging technologies, such as ultrasound,
have been studied as alternatives to pasteurization, without causing unwanted
effects commonly caused by heat. Objectives: To evaluate the mixed juice of
orange and beetroot with the addition of FOS submitted to ultrasound
application associated with mild temperatures. Materials and methods:
Prebiotic mixed juice was prepared in the ratio of 7:3 orange and beetroot
and 8 g of FOS. The structural, microscopic, microbiological,
physical-chemical and bioactive compounds (phenolic, antioxidant and vitamin
C) were evaluated in mixed juice samples with addition of FOS treated with
pasteurization method (90°C/1 minute) and ultrasound associated with mild
temperatures (40°,50° and 60°/5 minutes). The samples remained stored at 6
°C ± for 25 days and the analyses were performed during the times 1, 4, 8,
16 and 25. Results: The 60°C ultrasound caused microscopic and physical
alterations in the juice, however, other parameters were not significantly
influenced. The storage time significantly increased the total tittable
acidity, b*, ΔE, L*, C and filamentous fungi and yeasts. The significant
reduction for time was observed in turbidity, soluble solids and ascorbic
acid. Conclusion: The US applied can be considered mild because it did not
cause important changes in physicochemical parameters, bioactive compounds,
color and microbiologicals, keeping them stable after processing. Future
studies are needed to evaluate how FOS can interact with the plant matrix and
how it can influence ultrasound processing.
