Non-thermal pasteurization of functional apple juice enriched with Brazilian ginseng roots extracts (Pfaffia glomerata) applying supercritical technology

• Grant number: 17/11641-8
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: September 01, 2017
• End date: January 27, 2019
• Field of knowledge: Engineering - Chemical Engineering - Chemical Process Industries
• Principal Investigator: Renata Vardanega
• Grantee: Matheus Angelo Bargas
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil

Abstract

The study of new non-thermal processes of pasteurization of food products is a subject that has gained prominence in recent years, mainly due to the increase in the demand for the consumer market for functional products. Conventional thermal-pasteurization promotes the degradation of the thermosensitive natural compounds responsible for nutritional quality in fruit juices used as a basis in the formulation of functional beverages. In addition, the use of thermal pasteurizing processes is associated with the modification of the sensorial characteristics of the products due to the cooking process during the application of the heat treatment, thus reducing the added-value of the product. In this sense, the use of supercritical fluid technology, in particular supercritical carbon dioxide (SC-CO2), viable a non-thermal solution for food pasteurization. The use of SC-CO2 at high-pressure has been evaluated as an efficient method to inactivate bacteria, viruses and yeast, besides enzyme inactivation. However, the application of supercritical technology in the non-thermal pasteurization of natural beverages is not yet fully elucidated by the researches carried out to date. In this context, the aim of this project is to evaluate the effects of supercritical technology using CO2 high-pressure as a non-thermal pasteurization process for a functional apple juice obtained from the addition of the aqueous root extracts of the Brazilian ginseng (P. glomerata). (AU)

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

SILVA, ERIC KEVEN; BARGAS, MATHEUS A.; ARRUDA, HENRIQUE S.; VARDANEGA, RENATA; PASTORE, GLAUCIA M.; MEIRELES, M. ANGELA A.. Supercritical CO(2)Processing of a Functional Beverage Containing Apple Juice and Aqueous Extract ofPfaffia glomerataRoots: Fructooligosaccharides Chemical Stability after Non-Thermal and Thermal Treatments. Molecules, v. 25, n. 17, SEP 2020. (17/11641-8, 15/22226-6)

SILVA, ERIC KEVEN; LETICIA, ANA; COSTA, RODRIGUES; GOMES, ANDRESA; BARGAS, MATHEUS A.; CUNHA, ROSIANE L.; MEIRELES, M. ANGELA A.. Coupling of high-intensity ultrasound and mechanical stirring for producing food emulsions at low-energy densities. ULTRASONICS SONOCHEMISTRY, v. 47, p. 114-121, OCT 2018. (15/22226-6, 17/11641-8, 09/54137-1)