Hunter color dimensions, sugar content and volatile compounds in pasteurized yellow passion fruit juice (Passiflora edulis var. flavicarpa) during storage

• Main Authors: Delcio Sandi, José Benício Paes Chaves, Antônio Carlos Gomes de Sousa, June Ferreira Maia Parreiras, Marco Túlio Coelho da Silva, Patrícia Beltrão Lessa Constant
• Format: Article
• Language: English
• Published: Instituto de Tecnologia do Paraná (Tecpar) 2004-06-01
• Series: Brazilian Archives of Biology and Technology
• Subjects: Yellow passion fruit juice; passion fruit processing; storage; physical and chemical analysis; volatile compounds
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132004000200011
• ISSN: 1516-8913; 1678-4324

Changes in Hunter L, a and b values, glucose, fructose and sucrose contents, concentration of four volatile compounds (ethyl butirate, ethyl caproate, hexyl butirate and hexyl caproate) and furfural, were studied in yellow passion fruit juice (Passiflora edulis var. flavicarpa) pasteurized at 75ºC/60s, 80ºC/41s or 85ºC/27s, during storage at room temperature (25&plusmn;5ºC) and refrigeration (5&plusmn;1ºC) for 120 days. While the sucrose content decreased, the glucose and fructose contents increased significantly over storage time. The Hunter L and b values behaved similarly, with a tendency to decrease over time, inversely to Hunter a value. Volatile compound concentrations also decreased over time, inversely to the furfural content. Pasteurization at 85ºC/27s resulted minimum changes in the studied passion fruit characteristics, while that at 75ºC/60s was the most harmful. Storage under refrigeration tended to keep the best quality characteristics of the juice.<br>Foi estudada a variação dos valores "L", "a" e "b" do sistema de Hunter, dos teores de glucose, frutose e sacarose, e da concentração de quatro compostos voláteis (butirato de etila, caproato de etila, butirato de hexila e caproato de hexila) e furfural, em suco de maracujá-amarelo (Passiflora edulis var. flavicarpa) submetido à pasteurização (75ºC/60 s, 80ºC/41 s e 85ºC/27 s), durante o armazenamento a temperatura ambiente (25&plusmn;5ºC) e refrigerada (5&plusmn;1ºC) por 120 dias. Enquanto os teores de sacarose diminuíram, aqueles de glucose e frutose aumentaram significativamente. Os valores "L" e "b" apresentaram comportamento semelhante, com tendência a diminuir ao longo do tempo, inversamente ao valor "a". As concentrações dos compostos voláteis também diminuíram, exceto para o furfural. A pasteurização a 85ºC/27 s proporcionou as menores alterações nas características estudadas, enquanto aquela à 75ºC/60 s foi a mais prejudicial. O armazenamento sob refrigeração apresentou melhor tendência na manutenção das características.