Influência da aplicação de ozônio na qualidade e vida de prateleira de pitaia (Hylocereus polyrhizus) minimamente processada
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Data
2018-03-06
Autores
Ferreira, Adriana Luiza
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Universidade Estadual Paulista (Unesp)
Resumo
A demanda por frutas e hortaliças minimamente processadas no mercado está relacionada às mudanças no estilo de vida do ser humano, na busca por consumo saudável, nutritivo e rápido. Entretanto, os tratamentos aplicados nesses alimentos, na maioria das vezes, causam danos nos tecidos, acarretando no escurecimento, perda de sabor, textura e aumento da carga microbiana no produto. Desta forma, os métodos de produção e procedimentos de desinfecção e descontaminação são medidas de extrema importância para garantir maior qualidade dos cortes frescos de frutas e vegetais. Estudos têm mostrado que o ozônio é um poderoso agente antimicrobiano, podendo ter muitas vantagens para a indústria de frutas, aumentando assim, a vida de prateleira. A pitaia (Hylocereus polyrhizus) que é uma fruta de sabor doce e suave, paladar similar entre kiwi e melão, com a polpa constituindo cerca de 70 a 80% do fruto, vem se tornando um produto de destaque no mercado brasileiro de minimamente processados, devido a sua elevada qualidade sensorial e valor nutricional. Assim, considerando o interessante processo de sanitização por ozonização e as relevantes características sensoriais e nutricionais apontadas pela pitaia, este estudo teve dois objetivos gerais que foram: i) estudar a influência do diâmetro dos cortes das frutas, concentração de ozônio e tempo de ozonização na qualidade de pitaia minimamente processada, em relação aos compostos fenólicos, capacidade antioxidante e antocianinas totais, utilizando um delineamento experimental do tipo Box Behnken; ii) a partir da condição otimizada obtida no primeiro estudo, foi determinada a vida de prateleira, através de análises microbiológicas e físico-químicas dos cortes de fruta in natura sem tratamento e ozonizada.
The demand for minimally processed fruits and vegetables on the market is related to changes in the human lifestyle, the search for healthy, nutritious and fast consumption. However, the treatments applied in these foods, most of the time, cause damage to the tissues, resulting in darkening, loss of taste, texture and increase of the microbial load in the product. In this way, the production methods and procedures of disinfection and decontamination are measures of extreme importance to guarantee higher quality of the fresh cuts of fruits and vegetables. Studies have shown that ozone is a powerful antimicrobial agent, and can have many advantages for the fruit industry, thus increasing shelf life. The pitaya (Hylocereus polyrhizus) is a fruit with a sweet and smooth flavor, a similar taste between kiwi and melon, with pulp constituting about 70 to 80% of the fruit, and has become a prominent product in the Brazilian market of minimally processed, due to its high sensory quality and nutritional value. Thus, considering the interesting process of sanitization by ozonation and the relevant sensory and nutritional characteristics pointed out by pitaya, this study had two general objectives: i) to study the influence of fruit cut diameter, ozone concentration and ozonation time on quality of pitaya minimally processed, in relation to the phenolic compounds, antioxidant capacity and total anthocyanins, using an experimental design of the Box Behnken type; ii) from the optimized condition obtained in the first study, the shelf life was determined through microbiological and physicochemicals analyzes of untreated and ozonated fresh fruit cuts.
The demand for minimally processed fruits and vegetables on the market is related to changes in the human lifestyle, the search for healthy, nutritious and fast consumption. However, the treatments applied in these foods, most of the time, cause damage to the tissues, resulting in darkening, loss of taste, texture and increase of the microbial load in the product. In this way, the production methods and procedures of disinfection and decontamination are measures of extreme importance to guarantee higher quality of the fresh cuts of fruits and vegetables. Studies have shown that ozone is a powerful antimicrobial agent, and can have many advantages for the fruit industry, thus increasing shelf life. The pitaya (Hylocereus polyrhizus) is a fruit with a sweet and smooth flavor, a similar taste between kiwi and melon, with pulp constituting about 70 to 80% of the fruit, and has become a prominent product in the Brazilian market of minimally processed, due to its high sensory quality and nutritional value. Thus, considering the interesting process of sanitization by ozonation and the relevant sensory and nutritional characteristics pointed out by pitaya, this study had two general objectives: i) to study the influence of fruit cut diameter, ozone concentration and ozonation time on quality of pitaya minimally processed, in relation to the phenolic compounds, antioxidant capacity and total anthocyanins, using an experimental design of the Box Behnken type; ii) from the optimized condition obtained in the first study, the shelf life was determined through microbiological and physicochemicals analyzes of untreated and ozonated fresh fruit cuts.
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Palavras-chave
Pitaia, Ozônio, Delineamento experimental, Vida de prateleira, Pitaya, Ozone, Experimental Design, Shelf life