Conservation of the Nutritional Properties of Tucumã Pulp Using Vacuum Packaging

By: Patricia Melchionna Albuquerque   Sergio Duvoisin Junior   Sthéfanny Caroline M Azevedo  

The tucumã, also known as tucumã of the Amazonas, is the fruit derived from the palm tree Astrocaryum aculeatum, which presents significant local economic potential. It is characterized as slightly acidic, low sugar, high in β-carotene and high energy fruit. Our objective with this work was to study the conservation of the nutritional properties of tucumã pulp in natura, using vacuum packaging since the pulp storage has been performed inappropriately in most of the commercial establishments. The antioxidant potential during storage was also evaluated. During 150 days, the content of moisture, ash, pH, acidity, ethereal extract, energy, microbiological growth (coliforms and Salmonella), and antioxidant activity using DPPH• radical scavenging method were verified. The packs were stored under freezing and cooling temperature. It was found that the values of moisture, ash and pH are retained by the use of vacuum packaging, in freezing or cooling temperatures for 5 months; acidity is conserved in vacuum packages only in the freezer for 10 days; the ethereal extract values are maintained for 3 months under freezing temperature and for 1 month when cooled; and the energy value contained in the pulp is kept for 2 months under freezing and for 10 days under cooling. The presence of coliforms and Salmonella were not detected during 5 months of storage for both frozen and cooled samples; and the antioxidant activity remained preserved for 2 months in frozen samples, but was not maintained in refrigerated samples. Therefore, through this study we found that the use of vacuum packaging, associated with freezing, provides the conservation of the main nutritional properties of tucumã pulp in natura, for 30 days of storage, a simple procedure that can be used by local food suppliers.

"Tucumã", " Antioxidant activity", " Nutritional properties", " Conservation methods"
Food, Nutrition, and Health
Paper Presentation in a Themed Session

Dr Patricia Melchionna Albuquerque

I am a food engineer, have a master degree in food engineer and a doctorate degree in organic chemistry. Since 2008 I have a professor position at the Amazonas State University (Manaus-AM, Brazil) teaching for chemical engineering undergratuate students and for biotechnology students (master and doctorate degrees). My research group is called Technology Applied Chemistry, and I develop research projects on bioprocesses, production of fungi metabolites of commercial interest (enzymes, antioxidants, biosurfactants, amog others), phytocosmetics formulation using the Amazon biodiversity, and use of agroindustrial residues for the production of value-added products.

Dr Sergio Duvoisin Junior

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MSc Sthéfanny Caroline M Azevedo

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