Avaliação dos efeitos do tratamento térmico sobre o suco de melão: uso da metabolômica para seleção de marcadores

Abstract

The increasing trend for the elaboration of nourishing products with improved properties and that they present, at the same time, process of manufacture, simple stockage and application, fast economic e has motivated the food industry to investigate new techniques in the quality control of processes and the consequent reduction of the risks to the health of the consumer and the environment. The objective of this work is to evaluate the influence of the time and temperature on the metabolic profile of the submitted melon juice the thermal treatment. The adopted methodology consists of the following stages: Attainment of the juice - Thermal Treatment - Sample preparation - Chromatographic Analysis - Bioinformatics - Evaluation statistics. The studied variable had been the time (0,16-31min) and the temperature (66-94°C), using a central composite delineation 22. Found 101 peaks, 57 had been found (56,44%) had been degraded, formed or had been remained without alterations in some assays and 44 (43,56%) were present in all the treatments, being that only 37 had been submitted to the analysis statistics for presenting coefficient of variation below of 30% in the points central offices. Amongst the metabolics of the treat melon juice that they were present in all the treatments had been thermally selected peaks 4 (methyl ciclohexane), 17 (isovaleric acid) and 20 (glycine), for being distributed in levels varied in the graphs of curves of contour of the reply surface and to present terms that had statistical exerted significant effect on the formation and/or degradation of the same ones in the diagram of Pareto. Referring the quantitative and qualitative information gotten to the behavior of the metabolic profile of submitted melon juice the thermal treatment can be used to monitor and to control the thermal processing of the product.