Higienização e Qualidade da Couve-folha ‘Manteiga’ Minimamente Processada
Carregando...
Data
2019-08-02
Autores
Furlaneto, Karina Aparecida
Título da Revista
ISSN da Revista
Título de Volume
Editor
Universidade Estadual Paulista (Unesp)
Resumo
A couve-folha ocupa 5,6 % da área de produção de hortaliças no Brasil, sendo a cultivar ‘Manteiga’ a que possui maior aceitabilidade de mercado. Em função da mudança do estilo de vida da população brasileira está mais frequente a procura por uma alimentação mais saudável, onde as frutas e hortaliças estão se sobressaindo nas vendas. Como alternativa o consumidor tem optado por produtos minimamente processados, que estão ganhando mercado devido a sua praticidade. A higienização é uma etapa de extrema importância no processamento mínimo, onde geralmente é utilizada solução clorada, mas a grande preocupação está sendo com os resíduos deixados pelo cloro. Devido a esses resíduos, outros agentes higienizantes estão sendo propostos em substituição ao cloro, como é o caso do ácido acético, ácido peracético, compostos quaternários de amônio e as biguanidas. Deste modo, o objetivo deste trabalho foi avaliar diferentes concentrações de higienizantes à base de biguanidas (comercialmente, o Frexus DC®) e oxicloreto de cálcio (comercialmente o Frexus CH®). O trabalho foi conduzido em duas etapas, no primeiro experimento a couve foi higienizada de acordo com os seguintes tratamentos: T1 (água); T2 (0,1 mL L-1 Higienizante 1), T3 (0,2 mL L-1 Higienizante 1), T4 (0,3 mL L-1 Higienizante 1), T5 (0,4 mL L-1 Higienizante 1), por 15 minutos, seguidas por enxágue em água corrente, e cortadas mecanicamente. Após o corte passaram por uma segunda higienização com o Higienizante 1 e enxágue, centrifugação por 5 minutos e embalagem em bandejas de poliestireno expandido com filme de policloreto de vinila (PVC) (±180 g cada bandeja) e acondicionadas sob refrigeração em câmara fria (5 ± 1 °C e 85 ± 5 % de umidade relativa). No segundo experimento a couve higienizada de acordo com os seguintes tratamentos: T1 (água); T2 (15 g L-1 Higienizante 2), T3 (30 g L-1 Higienizante 2), T4 (60 g L-1 Higienizante 2), T5 (90 g L-1 Higienizante 2), por 15 minutos, seguidas por enxágue em água corrente, e cortadas em processador semi-industrial. Após o corte passaram por uma segunda higienização e enxágue, centrifugação por 5 minutos e embalagem em bandejas de poliestireno expandido com filme de policloreto de vinila (PVC) (±180 g cada bandeja) e acondicionadas sob refrigeração em câmara fria (5 ± 1 °C e 85 ± 5 % de umidade relativa). A couve minimamente processada foi avaliada quanto ao teor de sólidos solúveis (°Brix), pH, acidez titulável (g ácido cítrico 100g-1 de polpa), perda de massa fresca (%), respiração, avaliação da cor instrumental, açúcares redutores e açúcares totais, umidade, cinzas, compostos fenólicos totais, atividade antioxidante total pela captura do radical livre DPPH, pigmentos, flavonoides, polifenoloxidase e peroxidade e análises microbiológicas. A avaliação pós-colheita foi realizada a cada dois dias ao longo de dez dias de experimento. A análise estatística foi realizada em delineamento inteiramente casualizado em esquema fatorial com três repetições para as variáveis físico-químicas, bioquímicas e enzimáticas e cinco para a perda de massa. Os resultados foram submetidos à análise de variância, as médias comparadas por teste Tukey (p<0,05), foi aplicada análise de avaliações, regressão para as análises no tempo de armazenamento. No primeiro a dose 200 mL 1000 L-1 (T3) foi eficaz na manutenção das características físico-químicas e dos compostos bioativos couve-folha ‘Manteiga’ minimamente processada em todo o período de armazenamento. No segundo experimento A dose 30 g L-1 (T3) foi a mais eficaz na manutenção das características físico-químicas na couve-folha ‘Manteiga’ minimamente processada.
Cauliflower occupies 5.6% of the vegetable production area in Brazil, being the cultivar "Butter" the one with the highest market acceptability. Due to the changing lifestyle of the Brazilian population, the search for a healthier diet is more frequent, where fruits and vegetables are excelling in sales. Alternatively the consumer has opted for minimally processed products, which are gaining market due to their practicality. Hygienization is an extremely important step in minimal processing, where chlorinated solution is generally used, but the major concern is with the residues left by chlorine. Due to these residues, other sanitizing agents are being proposed in place of chlorine, such as acetic acid, peracetic acid, quaternary ammonium compounds and biguanides. Thus, the objective of this work was to evaluate different concentrations of biguanide-based sanitizers (commercially Frexus DC®) and calcium oxychloride (commercially Frexus CH®). The work was conducted in two stages, in the first experiment the cabbage was sanitized according to the following treatments: T1 (water); T2 (0.1 mL L-1 Sanitizer 1), T3 (0.2 mL L-1 Sanitizer 1), T4 (0.3 mL L-1 Sanitizer 1), T5 (0.4 mL L-1 Sanitizer 1) for 15 minutes, followed by rinsing under running water, and mechanically cut. After cutting, they underwent a second sanitization with Sanitizer 1 and rinse, centrifugation for 5 minutes and packaging in expanded polystyrene trays with polyvinyl chloride (PVC) film (± 180 g each tray) and refrigerated in cold room (5 ± 1 ° C and 85 ± 5 % relative humidity). In the second experiment the cabbage was sanitized according to the following treatments: T1 (water); T2 (15 g L-1 Sanitizer 2), T3 (30 g L-1 Sanitizer 2), T4 (60 g L-1 Sanitizer 2), T5 (90 g L-1 Sanitizer 2) for 15 minutes, followed by rinse under running water, and cut into semi-industrial processor. After cutting, they underwent a second cleaning and rinsing, centrifugation for 5 minutes and packaging in expanded polystyrene trays with polyvinyl chloride (PVC) film (± 180 g each tray) and refrigerated (5 ± 1 ° C). C and 85 ± 5 % relative humidity). Minimally processed cabbage was evaluated for soluble solids content (° Brix), pH, titratable acidity (g 100g-1 pulp citric acid), fresh mass loss (%), respiration, instrumental color evaluation, reducing sugars and total sugars, moisture, ashes, total phenolic compounds, total antioxidant activity by DPPH free radical capture, pigments, flavonoids, polyphenoloxidase and peroxicity and microbiological analyzes. Postharvest evaluation was performed every two days over ten days of experiment. Statistical analysis was performed in a completely randomized design in a factorial scheme with three replications for the physicochemical, biochemical and enzymatic variables and five for the mass loss. The results were subjected to analysis of variance, the means compared by Tukey test (p <0.05), evaluations analysis was applied, regression for storage time analyzes. In the first dose, the 200 mL 1000 L-1 (T3) was effective in maintaining the physicochemical characteristics and the minimally processed "Butter" cauliflower compounds throughout the storage period. In the second experiment The 30 g L-1 (T3) dose was the most effective in maintaining the physicochemical characteristics of the minimally processed 'Butter' cauliflower.
Cauliflower occupies 5.6% of the vegetable production area in Brazil, being the cultivar "Butter" the one with the highest market acceptability. Due to the changing lifestyle of the Brazilian population, the search for a healthier diet is more frequent, where fruits and vegetables are excelling in sales. Alternatively the consumer has opted for minimally processed products, which are gaining market due to their practicality. Hygienization is an extremely important step in minimal processing, where chlorinated solution is generally used, but the major concern is with the residues left by chlorine. Due to these residues, other sanitizing agents are being proposed in place of chlorine, such as acetic acid, peracetic acid, quaternary ammonium compounds and biguanides. Thus, the objective of this work was to evaluate different concentrations of biguanide-based sanitizers (commercially Frexus DC®) and calcium oxychloride (commercially Frexus CH®). The work was conducted in two stages, in the first experiment the cabbage was sanitized according to the following treatments: T1 (water); T2 (0.1 mL L-1 Sanitizer 1), T3 (0.2 mL L-1 Sanitizer 1), T4 (0.3 mL L-1 Sanitizer 1), T5 (0.4 mL L-1 Sanitizer 1) for 15 minutes, followed by rinsing under running water, and mechanically cut. After cutting, they underwent a second sanitization with Sanitizer 1 and rinse, centrifugation for 5 minutes and packaging in expanded polystyrene trays with polyvinyl chloride (PVC) film (± 180 g each tray) and refrigerated in cold room (5 ± 1 ° C and 85 ± 5 % relative humidity). In the second experiment the cabbage was sanitized according to the following treatments: T1 (water); T2 (15 g L-1 Sanitizer 2), T3 (30 g L-1 Sanitizer 2), T4 (60 g L-1 Sanitizer 2), T5 (90 g L-1 Sanitizer 2) for 15 minutes, followed by rinse under running water, and cut into semi-industrial processor. After cutting, they underwent a second cleaning and rinsing, centrifugation for 5 minutes and packaging in expanded polystyrene trays with polyvinyl chloride (PVC) film (± 180 g each tray) and refrigerated (5 ± 1 ° C). C and 85 ± 5 % relative humidity). Minimally processed cabbage was evaluated for soluble solids content (° Brix), pH, titratable acidity (g 100g-1 pulp citric acid), fresh mass loss (%), respiration, instrumental color evaluation, reducing sugars and total sugars, moisture, ashes, total phenolic compounds, total antioxidant activity by DPPH free radical capture, pigments, flavonoids, polyphenoloxidase and peroxicity and microbiological analyzes. Postharvest evaluation was performed every two days over ten days of experiment. Statistical analysis was performed in a completely randomized design in a factorial scheme with three replications for the physicochemical, biochemical and enzymatic variables and five for the mass loss. The results were subjected to analysis of variance, the means compared by Tukey test (p <0.05), evaluations analysis was applied, regression for storage time analyzes. In the first dose, the 200 mL 1000 L-1 (T3) was effective in maintaining the physicochemical characteristics and the minimally processed "Butter" cauliflower compounds throughout the storage period. In the second experiment The 30 g L-1 (T3) dose was the most effective in maintaining the physicochemical characteristics of the minimally processed 'Butter' cauliflower.
Descrição
Palavras-chave
Brassica oleracea var. acephala, processamento mínimo, higienizantes, biguanidas, oxicloreto de cálcio