Shelf Life of Fresh and Pasteurized Organic Passion Fruit (Passiflora Edulis F.Flavicarpa Deg.) Pulp

Effects of chitosan coatings fused with medicinal plant extracts on postharvest quality and storage stability of purple passion fruit (Passiflora edulis var. Ester)

Chitosan edible coating (Ch; 2% w/v) enriched with 2% of 0.1 mg/L Bidens pilosa (Ch+B), Lippia javanica (Ch+L), Syzygium cordatum (Ch+S), or Ximenia caffra (Ch+X) was applied as a composite edible coating in alleviating shrivel and maintaining the quality of purple passion fruit (Passiflora edulis var. Ester). Treated fruit were dipped for 3 min in the coating solution, and control fruit were dipped in distilled water. The fruit were stored at 8±2 °C and 90±5% relative humidity (RH) for 32 d. Sampling was done every 8 d plus 3 d (20±2 °C and 50±5% RH) to simulate retail conditions. Efficacy of medicinal plant extracts in the chitosan matrix varied; lower ethylene production (82.42 µL C2H4/kg h) was seen in fruit coated with Ch+S, and the lowest respiration rate (75 mL CO2/kg h) was observed in fruit coated with Ch+B. The control fruit showed the highest ethylene production (84.90 µL C2H4/kg h) and respiration rate (117.98 mL CO2/kg h). Fruit coated with Ch+B had the lowest weight loss (41.67%), higher juice content (60.13%) and BrimA (3.31), while the control fruit had the highest weight loss (88.03%), lowest juice content (21.90%), and BrimA (2.49). Shrivel incidence was lowest (23.70%) on fruit coated with Ch+L and highest (83.30%) on the control fruit. Fruit coated with Ch+X had the lowest electrolyte leakage (71.40%), while the control fruit had the highest (91.97%). Fruit coated with chitosan alone performed better than the control fruit but did not exceed the quality of composite chitosan coated fruit. Based on the principal component analysis, it can be concluded that passion fruit coated with Ch+B was more effective in alleviating shrivel incidence, better maintained the quality of passion fruit during storage, and shows potential for commercial applications.

Pasteurization of passion fruit Passiflora setacea pulp to optimize bioactive compounds retention

Passiflora setacea is a wild species of passion fruit with interesting functional properties. Fruit seasonality demands conservation methods to enable its consumption throughout the year. We evaluated High Temperature Short Time (HTST) and Low Temperature Long Time (LTLT) binomials on physical, chemical, antioxidant and sensory characteristics of Passiflora setacea pulps. In natura (IN) and pasteurized pulps were analysed for DPPH, FRAP, ORAC, total phenolic content (TPC), vitamin C, bioactive amines, flavonoids, color, remaining enzymatic activity (REA), microbiological analyzes, sensory evaluation and physical stability. All binomials reached microbiological standards. Binomials 82 °C/20 s and 82 °C/40 s were selected for providing higher total antioxidant activity (TAA), TPC and lower REA. The highest levels of antioxidant activity, flavonoids, vitamin C were kept by 82 °C/20 s, without difference from IN pulp. LTLT binomial showed higher retention of bioactive amines, but also higher REA. Sensory acceptance was not affected by the binomials but pasteurized-cooked flavor was more checked for 82 °C 40 s than IN pulp.

Simultaneous HPLC determination of flavonoids and phenolic acids profile in Pêra-Rio orange juice

The aim of this study was to develop and validate an HPLC-DAD method to evaluate the phenolic compounds profile of organic and conventional Pêra-Rio orange juice. The proposed method was validated for 10 flavonoids and 6 phenolic acids. A wide linear range (0.01-223.4μg·g^-1), good accuracy (79.5-129.2%) and precision (CV≤3.8%), low limits of detection (1-22ng·g^-1) and quantification (0.7-7.4μg), and overall ruggedness were attained. Good recovery was achieved for all phenolic compounds after extraction and cleanup. The method was applied to organic and conventional Pêra-Rio orange juices from beginning, middle and end of the 2016 harvest. Flavones rutin, nobiletin and tangeretin, and flavanones hesperidin, narirutin and eriocitrin were identified and quantified in all organic and conventional juices. Identity was confirmed by mass spectrometry. Nineteen non-identified phenolic compounds were quantified based on DAD spectra characteristic of the chemical class: 7 cinnamic acid derivatives, 6 flavanones and 6 flavones. The phenolic compounds profile of Pêra-Rio orange juices changed during the harvest; levels increased in organic orange juices, and decreased or were about the same in conventional orange juices. Phenolic compounds levels were higher in organic (0.5-1143.7mg·100g^-1) than in conventional orange juices (0.5-689.7mg·100g^-1). PCA differentiated organic from conventional FS and NFC juices, and conventional FCOJ from conventional FS and NFC juices, thus differentiating cultivation and processing.

Aspectos físico-químicos e microbiológicos de polpas de frutas comercializadas em Petrolina (PE) e Juazeiro (BA)

Resumo Objetivou-se com este trabalho avaliar as características físico-químicas e microbiológicas de polpas de frutas congeladas comercializadas em Petrolina (PE) e Juazeiro (BA). Para tanto, foram analisados sete sabores de quatro marcas de polpas de frutas (A, B, C e D) quanto ao número total de bolores e leveduras, coliformes totais e termotolerantes a 45 °C (fecais), pH, sólidos solúveis e cor. Os resultados obtidos para um mesmo sabor, das diferentes marcas, de quatro repetições, foram submetidos à análise de variância e comparação de médias pelo teste de Tukey, a 5% de significância. Os resultados de cada amostra foram comparados, individualmente, aos valores determinados pela legislação brasileira para cada sabor de polpa de fruta. Todas as marcas apresentaram características de sólidos solúveis e cor condizentes com a legislação, com pequenas variações entre marcas, a depender do sabor. A marca C apresentou amostras com valores elevados de bolores e leveduras em todos os sabores. Observou-se, ainda, valores de pH diferentes do estabelecido pela legislação nas polpas de manga e caju. Também foram detectados coliformes termotolerantes em polpas da marca C. Concluiu-se que 61,75% das polpas da marca C, 14,29% das polpas da marca A e 14,29% das polpas da marca D apresentaram-se impróprias para o consumo. Constatou-se também a necessidade de se estabelecerem, na legislação, padrões físico-químicos para polpas de abacaxi e tamarindo.