Chemical and physicochemical characteristics changes during passion fruit juice processing

Passion fruit is widely consumed due to its pleasant flavour and aroma acidity, and it is considered very important a source of minerals and vitamins. It is used in many products such as ice-cream, mousses and, especially, juices. However, the processing of passion fruit juice may modify the composition and biodisponibility of the bioactive compounds. Investigations of the effects of processing on nutritional components in tropical juices are scarce. Frequently, only losses of vitamin C are evaluated. The objective of this paper is to investigate how some operations of passion fruit juice processing (formulation/homogeneization/thermal treatment) affect this product's chemical and physicochemical characteristics. The results showed that the chemical and physicochemical characteristics are little affected by the processing although a reduction in vitamin C contents and anthocyanin, large quantities of carotenoids was verified even after the pasteurization stage.

Bibliographic Details

Main Authors:	Fernandes,Aline Gurgel, Santos,Gerusa Matias dos, Silva,Daniele Sales da, Sousa,Paulo Henrique Machado de, Maia,Geraldo Arraes, Figueiredo,Raimundo Wilane de
Format:	Digital revista
Language:	English
Published:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2011
Online Access:	http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300030
Tags:	Add Tag No Tags, Be the first to tag this record!