Termossonicação e pasteurização convencional da polpa de maracujá.

Pasteurization is the most widely used method in the industry for food preservation, aiming at inactivation of microorganisms. However, this method may alter the nutritional and sensory characteristics of relatively sensitive foods, such as fruit pulp. The use of ultrasound is an alternative process to the conventional method, which has been studied as a way to preserve food, providing a safe food without causing undesirable reactions. Therefore, this study aimed to evaluate the physicochemical, microbiological and sensory quality of passion fruit pulp, submitted to conventional pasteurization and ultrasound application. Coliforms were counted at 45º C and salmonella sp, as well as physicochemical analyzes (pH, total titratable acidity, soluble solids and moisture) in the pulps subjected to different preservation treatments and in the pulp before treatment. A sensory test was performed using hedonic scale of juices from different treatments. There was no growth of salmonella sp and coliforms at 45 ° C in the analyzed samples. The mold and yeast count is within the required standards. The sonication did not cause significant effects on the acidity, soluble solids and pH of the passion fruit pulp in relation to the untreated pulp, besides improving the sensory acceptance of the passion fruit juice. The pasteurized pulp conventionally underwent greater physicochemical alterations when compared to the unpasteurized pulp, besides obtaining less acceptance regarding the taste. The quality parameters evaluated in the present study indicate that ultrasound pasteurization may be an alternative to conventional thermal pasteurization of passion fruit pulp.