Dados do Trabalho

Título

EFFECT OF ULTRASONIC TREATMENT ON THE DEVELOPMENT OF ENRICHED MAYONNAISE-TYPE SAUCE WITH ORA-PRO-NÓBIS (Pereskia aculeata)

Introdução

A widely used sauce, Mayonnaise, has been studied to develop healthier formulations with functional properties to meet current demands. Ultrasound is a promising technology that guarantees this sauce's physical, chemical, and microbiological quality. This study evaluated the influence of ultrasonic treatment on the processing of mayonnaise enriched with ora-pro-nóbis leaves.

Material e Métodos

The following were used to prepare the sauce: 34.7% boiled English potatoes, 34.7% filtered water, 23.1% ora-pro-nóbis, 3.5% olive oil, 3.5% oil and 0.5% table salt. The samples were treated as follows: A1: no treatment; A2: pasteurization at 70ºC for 20 seconds; A3: ultrasound at 20kHz, 400W and 40ºC for 20 minutes; A4: ultrasound at 20kHz, 400W and 40ºC for 30 minutes. The following were evaluated: water activity (Aw), soluble solids content (ºBrix), pH, and titratable acidity (TA) in triplicate. Microbiological analyses of Salmonella spp., Escherichia coli, molds, and yeasts were performed in duplicate. Statistical analysis was performed using the Tukey test (p<0.05) with Sisvar software.

Resultados e Discussão

The values ​​obtained for Aw (A1: 0.9753; A2: 0.9764; A3: 0.9772 and A4: 0.9768), ºBrix (A1: 10.00; A2: 9.67; A3: 9.67 and A4: 9.83) and pH (A1: 5.76; A2: 5.78; A3: 5.71 and A4: 5.72) did not show significant differences between treatments. This suggests that pasteurization and ultrasound resulted in no changes compared to the control. However, AT (A1: 0.34; A2: 0.37; A3: 0.36 and A4: 0.41%) significantly differed between samples. It is possible that a longer ultrasound time increased the acidity due to the hydrolysis of compounds. This highlights the sensitivity of AT to different treatments. The color analysis observed that the global difference was not noticeable (ΔE<5.0), indicating the uniformity of the samples. Microbiological analyses demonstrated the absence of colonies for Salmonella spp. and molds and yeasts; there was no growth for E. coli by IN 161/2022.

Conclusão

The results suggest that all treatments were effective, but ultrasound caused fewer physical-chemical changes. The ultrasound technique is a viable alternative to pasteurization, as it maintains microbiological safety and preserves the characteristics of vegetable mayonnaise.