title: Effect of processing on physicochemical composition, bioactive compounds and enzymatic activity of yellow mombin (Spondias mombin L.) tropical juice.
abstract: Yellow mombin (Spondias mombin, L.) is a tropical fruit that presents exotic taste and aroma, being source of carotenoids and phenolics compounds. It presents a good potential for processing, despite some restriction related with the presence of high amounts of peroxidase (POD) and pectinmethylesterase (PME) which can cause sensory changes in the product. This work addresses the evaluation of changes in POD and PME enzyme activity during the traditional industrial processing used to produce tropical juices in Brazil. The enzyme activity was determined after the main steps of the processing: fruit pulping, homogenization and pasteurization. Although both enzymes presented significant activity loss during processing, the final product showed residual activity for PME (25 %) and POD (2.5 %). PME showed to be more thermal resistant than POD in yellow mombin juice. Considering the compounds with antioxidant activity, yellow mombin presented high amounts of carotenoids and phenolics when compared to other tropical fruits such as passion fruit and pineapple. Although the processing of the fruit resulted in significative phenolic loss, the carotenoids content was not affected significantly by the processing.
authors.affiliation: Instituto Federal de Educação, Ciência e Tecnologia do Ceará, Estrada do Açude do Cedro, Km 05, 63900-000 Quixadá, CE Brazil.
authors.forename: Joelia Marques
authors.initials: JM
authors.lastname: de Carvalho
authors.affiliation: Departamento de Tecnologia de Alimentos, Universidade Federal do Ceará, Av. Mister Hull 2977, Bloco 858, 60356-000 Fortaleza, CE Brazil.
authors.forename: Geraldo Arraes
authors.initials: GA
authors.lastname: Maia
authors.affiliation: Departamento de Tecnologia de Alimentos, Universidade Federal do Ceará, Av. Mister Hull 2977, Bloco 858, 60356-000 Fortaleza, CE Brazil.
authors.forename: Ana Valquíria V
authors.initials: AV
authors.lastname: da Fonseca
authors.affiliation: Departamento de Tecnologia de Alimentos, Universidade Federal do Ceará, Av. Mister Hull 2977, Bloco 858, 60356-000 Fortaleza, CE Brazil.
authors.forename: Paulo Henrique M
authors.initials: PH
authors.lastname: de Sousa
authors.affiliation: Departamento de Tecnologia de Alimentos, Universidade Federal do Ceará, Av. Mister Hull 2977, Bloco 858, 60356-000 Fortaleza, CE Brazil.
authors.forename: Sueli
authors.initials: S
authors.lastname: Rodrigues
keywords: Antioxidants; Fruit processing; Pectinmethylesterase; Peroxidase; Yellow mombin fruit