Processamento e estabilidade em blends de frutas e hortaliças.

Abstract

There is a major global health concern, a resource available to the industry to develop drinks with new flavors, attractive color, texture and an increase in nutritional value, is the development of juice or fruit nectar. The objective was to process and evaluate the blends storage of fruits and vegetables, based on the determination of bioactive compounds and antioxidant capacity. Fruits (pineapple, acerola and passion fruit) and vegetables (carrot and cabbage) were from the local market of Pombal-PB. After obtaining the fruit pulps, nectars whose proportion was 30% pulp and 70% of mineral water were prepared. Nectars of tropical fruits were used as templates for the preparation of blends, which accounted for 70% of the samples and vegetables accounted for 30%. Five blends formulations were tested (F1: 40% pineapple, 20% passion, 10% acerola, 30% carrot and cabbage; F2: 40% pineapple, 15% passion, 15% acerola, 30% carrot and cabbage; F3: 30% pineapple, 20% passion, 20% acerola, 30% carrot and cabbage; F4: 30% pineapple, 15 % passion, 25% acerola, 30% carrot and cabbage and F5: 20% pineapple, 20% passion, 30% acerola, 30% carrot and cabbage). For pulps and nectars physicochemical analysis and bioactive compounds were performed, and in the case of blends were also evaluated for antioxidant capacity. The acerola pulp showed a vitamin C content of 972,2 mg of acid ascórbico.100g-1, to carotenoids was found a content of 14,69 μg.100g-1, 12,5 mg.100g-1 and 18,2 mg.100g-1 values were found for the yellow anthocyanins and flavonoids, respectively, so compared to other pulps, the acerola had the highest amount of bioactive compound, which demonstrates its potential in the development of nectars and blends. For the results of vitamin C, the nectar of acerola (347,24 mg.100g-1) was higher than pineapple nectars (23,58 mg.100g-1) and passion (7,25 mg.100g-1). The blends showed significant increase compared to soluble solids, pH and Titratable Acidity with the storage time, and the contents of ascorbic acid, phenols and anthocyanins aspects most affected during storage. Formulations 3 and 5 were the ones that showed the best results for the quantification of bioactive compounds, especially the formulation 5, 0, 10 and 20 days of storage, with the highest antioxidant capacity (341,3; 414,8 and 1418,4 g.gDPPH-1), as acerola had higher levels and this is an excellent source of phenol and ascorbic acid. The period of stability more suitable for the storage was 15 to 20 days.