Avaliação dos efeitos da radiação gama e da pasteurização na conservação da polpa de amora

Abstract

The blackberry (Rubus spp.) has a color ranging from purplish red to blue, due to the high content of anthocyanins. This together with the carotenoid pigment comprises natural pigments present in this fruit. Several studies have correlated increased consumption of these bioactive compounds, such as protection and / or inhibition of degenerative diseases. Nevertheless, the major obstacle to consumption and marketing of the fruits of mulberry is your perecebilidade due to their high respiratory rate, which reduces their lifetime. Processing of fruit in pulp form provides an increase in shelf life the same possibility of expanding its use as an ingredient in yogurt, pastries, ice creams, juices etc.. The aim of this study was to evaluate the effects of gamma irradiation and pasteurization in physico-chemical, chemical and microbiological blackberry pulp, stored for 60 days under refrigeration. The temperature used for the heat treatment was 75 ° C / 20 seconds. In the irradiation process, the following treatments were used: 0, 0.75 kGy, 1.5 kGy and 3 kGy. Pulps blackberry pasteurized and irradiated were stored at 4 º C and evaluated at 0, 7, 15, 30 and 60 days. To determine the effect of processing on the quality of the pulp characterization was made through analysis of the chemical composition, total acidity, pH, soluble solids, total solids, total anthocyanins, antioxidant activity and color. Microbiological analysis was also done according to Brazilian law. The heat treatment led to the retention of blackberry pulp as the pulp had a good microbiological quality from beginning to end storage. Irradiation contributed to increased shelf life of 60 days pulp and treatment using 1.5 kGy was that provided the best microbiological quality. It can be concluded that chemical changes observed during the storage time of the pulp did not differ irradiated analyzed pulp pasteurized.