Estabilidade química, físico-química e antioxidante de polpa de Physalis pasteurizada e não pasteurizada

Abstract

The objective of the present work was to analyze the chemical, physicochemical and antioxidant stability of pasteurized and unpasteurized Physalis peruviana L. pulp during 120 days under freezing (-18 ºC). PH, total titratable acidity (TTA), total soluble solids (TSS), TSS / TTA, ratio, moisture, ashes, reducing glycines, staining, vitamin C, total carotenoids, total phenolic compounds and antioxidant capacity were analyzed. Physicochemical analyzes showed that there were few changes during storage, both for unpasteurized and pasteurized pulp. However, the application of the heat treatment promoted significant variations for the TSS and reducing sugars at the end of the storage period, observing higher levels. The color was negatively affected by the heat treatment application, with lower luminosity values and higher angle of the hue values. As for the stability of antioxidant compounds, there was a reduction in carotenoid, vitamin C and total phenolic compounds throughout the storage at -18 ºC in unpasteurized and pasteurized pulps. With losses of 82.39 and 88.88% for carotenoids, 82.39 and 88.88% for vitamin C and 31.31 and 22.26% for total phenolic compounds in respective pulps, however no differences were observed between them. However, no significant differences were observed between pulps. In conclusion, the combination of pasteurization and storage under freezing at -18 ° C was adequate in the chemical, physicochemical and antioxidant stability of the physalis pulp for 120 days of storage, and only the color parameters were negatively affected.