Orientador(es)
Resumo(s)
Edible flowers, such as pansies, have a short shelf-life. Crystallization is a treatment used to prolong the shelflife
of fruits and vegetables. So, the aim of the present work was to investigate the effect of crystallization in the
physicochemical, microbial and antioxidant properties of pansies (Viola wittrockiana) during room temperature
storage (7, 15, 30, 60 and 90 days). Comparing fresh and crystallized pansies, significant differences
were detected. After 90 days of storage, crystallized pansies kept similar appearance to those immediately
after treatment. A significant decrease in water activity, moisture, ash and protein contents was observed
between 0 and 90 days of storage for crystallized pansies. Some bioactive compounds, such as flavonoids
and monomeric anthocyanins, showed a significant decrease after 90 days of storage, while hydrolysable
tannins increased. Concerning phenolic compounds, these maintained constant along storage. The microbial
load of crystallized pansies during all storage time was lower than fresh ones. So, crystallization can be an
effective method for pansies preservation, being some nutritional and bioactive compounds, little affected
during storage. However, crystallization contributed to a high increase in sugar content and energy values
compared to fresh pansies.
Descrição
Palavras-chave
Edible flowers Crystallization Bioactive compounds Antioxidant activity Nutritional composition Microbial quality Storage
Contexto Educativo
Citação
Fernandes, Luana; Casal, Susana; Pereira, José A.; Pereira, Ermelinda L.; Saraiva, Jorge A.; Ramalhosa, Elsa (2019). Physicochemical, antioxidant and microbial properties of crystallized pansies (Viola × wittrockiana) during storage. Food Science and Technology International. ISSN 1082-0132. 25, p. 472-479