Alta pressão hidrostática na conservação de alimentos: um enfoque para o processamento de sucos

Fernando Morais Rodrigues; Liliane Garcia da Silva Morais Rodrigues; Carla Rosane Barboza Mendonça; Elisa Maria de Oliveira; Victor Hugo Gomes Sales

doi:10.18067/jbfs.v1i2.7

Alta pressão hidrostática na conservação de alimentos: um enfoque para o processamento de sucos

Fernando Morais Rodrigues, Liliane Garcia da Silva Morais Rodrigues, Carla Rosane Barboza Mendonça, Elisa Maria de Oliveira, Victor Hugo Gomes Sales

Resumo

O Brasil é um dos maiores produtores de fruta do mundo e o consumo destas na forma de suco tem apresentado crescente aumento. Os consumidores estão cada vez mais preocupados com a alimentação saudável e o suco de fruta pode ser um grande aliado para uma dieta com esta característica. Com o intuito de satisfazer às expectativas das pessoas, cada vez mais exigentes com relação à qualidade dos produtos que adquirem, novas tecnologias não térmicas têm sido desenvolvidas, como é o caso da Alta Pressão Hidrostática (APH). Este trabalho consistiu numa revisão bibliográfica sobre o uso de processo não térmico de alta pressão hidrostática, focando sua aplicação no processamento de sucos. Constatou-se que a APH se trata de uma tecnologia promissora, especialmente, por mostrar-se eficiente na conservação e manutenção das características sensoriais e nutricionais do produto. Os investimentos e custos operacionais associados a essa tecnologia são os maiores responsáveis pela limitação de seu emprego, porém, o desenvolvimento tecnológico e o incentivo de consumidores dispostos a adquirir produtos de maior qualidade apontam para sua maior aplicação.

Palavras-chave

Conservação de alimentos; Processo não térmico; Tecnologia não convencional; Métodos isostáticos

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DOI: http://dx.doi.org/10.18067/jbfs.v1i2.7