NUTRITIONAL LOSS IN FRUIT PULP: LITERATURE REVIEW

Abstract

Fruit pulps are processed products used for human consumption. They can be used in the manufacture of juices, pastes, ice cream, among others. The processing of the pulp is carried out from the cleaning of fruits, verification of presence of parasites, solids and seeds. The quality of the product to be delivered to final consumer is evaluated based on physical-chemical analyses, such as pH, total titratable acidity, soluble solids content, vitamins, lipids, fibers, among others. The present work aimed to organize research on the process of these analyzes carried out on pulps of different types of fruits, and on alterations and nutritional loss that physical-chemical changes can cause in these products. The articles for the research were selected from academic search sites such as Scielo, Google Scholar and the repository of the Brazilian Agricultural Research Corporation (Embrapa). All researched articles were selected according to the period of publication, that is, up to 10 years, with proposed theme and without duplication. It is concluded that there were few studies that showed pulps that did not suffer nutritional losses or losses in the levels of physical-chemical parameters; that the greatest losses were due to the lack of good practices for processing and freezing; that the packaging type with permeability to oxygen and light is what results in greater loss of ascorbic acid, the most unstable nutrient in the freezing process.