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

Area of Science:

• Food Science
• Nutritional Biochemistry
• Agricultural Engineering

Background:

• Wild passion fruit (Passiflora setacea) possesses valuable functional properties.
• Seasonal availability necessitates effective preservation methods for year-round consumption.
• Understanding the impact of thermal processing on fruit pulp quality is crucial.

Purpose of the Study:

• To evaluate the effects of High Temperature Short Time (HTST) and Low Temperature Long Time (LTLT) pasteurization on Passiflora setacea pulp.
• To determine the optimal processing conditions for retaining physical, chemical, antioxidant, and sensory attributes.
• To assess the microbiological safety and enzymatic activity of pasteurized pulps.

Main Methods:

• Analysis of pulps (in natura and pasteurized) for antioxidant activity (DPPH, FRAP, ORAC), total phenolic content (TPC), vitamin C, bioactive amines, and flavonoids.
• Evaluation of physical properties, color, remaining enzymatic activity (REA), and microbiological safety.
• Sensory evaluation and physical stability assessments were conducted.

Main Results:

• All pasteurization methods met microbiological safety standards.
• HTST binomials (82°C/20s and 82°C/40s) demonstrated superior total antioxidant activity (TAA), TPC, and lower REA.
• The 82°C/20s treatment best maintained antioxidant activity, flavonoids, and vitamin C, comparable to in natura pulp.

Conclusions:

• HTST pasteurization, particularly at 82°C/20s, is effective for preserving the nutritional and antioxidant quality of Passiflora setacea pulp.
• While LTLT retained more bioactive amines, it resulted in higher remaining enzymatic activity.
• Pasteurization did not negatively impact sensory acceptance, though a cooked flavor was noted at 82°C/40s.