Anthocyanins, non-anthocyanin phenolics, tocopherols and antioxidant capacity of açaí juice (Euterpe oleracea) as affected by high pressure processing and thermal pasteurization (original) (raw)
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Molecules (Basel, Switzerland), 2018
The long-term effect of thermal pasteurization (TP) and high-pressure processing (HPP) of orange juices stored under refrigeration, on the bioactive components and antioxidant activity, was compared. Total phenolic content (TPC), flavonoid, anthocyanin, and carotenoid contents, the individual content of major phenolic components, and the antioxidant activity, were evaluated in TP- and HPP-treated juices over a 36-day period. At day 0, no significant differences in TPC, and a decrease in carotenoid content after both treatments, were observed. TP caused a decrease of flavonoid and anthocyanin contents, while HPP increased flavonoid content. Three major phenolic components were identified: apigenin-6,8-di--glucoside, naringenin-7--rutinoside, and hesperetin-7--rutinoside, the latter increasing 45% immediately after HPP. During storage, a decrease in TPC, and in the anthocyanin and carotenoid contents of both treated juices was observed, with higher anthocyanin and phenolic contents in...
Molecules
Fruits and fruit products are an essential part of the human diet. Their health benefits are directly related to their content of valuable bioactive compounds, such as polyphenols, anthocyanins, or vitamins. Heat treatments allow the production of stable and safe products; however, their sensory quality and chemical composition are subject to significant negative changes. The use of emerging non-thermal technologies, such as HPP (High Pressure Processing), has the potential to inactivate the microbial load while exerting minimal effects on the nutritional and organoleptic properties of food products. HPP is an adequate alternative to heat treatments and simultaneously achieves the purposes of preservation and maintenance of freshness characteristics and health benefits of the final products. However, compounds responsible for antioxidant activity can be significantly affected during treatment and storage of HPP-processed products. Therefore, this article reviews the effect of HPP tr...
Food Science and Technology (Campinas), 2012
This study assesses the storage temperature effect on the anthocyanins of pasteurized and unpasteurized açaí pulp. The data was obtained using a pasteurized and lyophilized pulp (PLP) to evaluate the temperature effect (0, 25, and 40 °C). Part of non-pasteurized frozen pulp (NPP) was pasteurized (NPP-P) at 90 °C for 30 seconds; both pulps were stored at 40 °C. The anthocyanin content reduction in the drink was evaluated from the half-life time (t1/2), activation energy (Ea), temperature quotient (Q10), and the reaction rate constant (k). The t1/2 of the PLP anthocyanins stored at 40 °C was 1.8 times less than that stored at 25 °C and 15 times less than that stored at 0 °C; therefore, the higher temperatures decreased the stability of anthocyanins. The pasteurization increased the t1/2 by 6.6 times (10.14 hours for NPP and 67.28 hours for NPP-P). The anthocyanin degradation on NPP-P followed a first order kinetic, while NPP followed a second order kinetic; thus it can be said that th...
Food Research International, 2010
Anthocyanin stability and antioxidant activity of powdered açai juice was evaluated throughout 120 days. Powders were produced by spray drying using four types of carrier agents: maltodextrin 10DE, maltodextrin 20DE, gum Arabic and tapioca starch. Samples were stored at different temperatures (25 and 35°C) and water activities (0.328 and 0.529), in order to verify the effect of these conditions on anthocyanin degradation and antioxidant activity reduction. Anthocyanin degradation exhibited two first-order kinetics: the first one, with higher reaction rate constant, up to 45-60 days of storage, and the second one, after this period, with lower degradation rate. Both temperature and water activity negatively affected anthocyanin stability. Antioxidant activity also decreased with increasing water activity, but was higher for the powders stored at 35°C. Maltodextrin 10DE was the carrier agent that showed the best pigment protection and the highest antioxidant activity, for all the conditions studied.
Effect of non thermal processing technologies on the anthocyanin content of fruit juices
Trends in Food Science & Technology, 2009
Consumer demand for safe and nutritious fruit juices has led to the development of a number of non thermal food preservation techniques. Recent research has highlighted the importance of anthocyanins in human health and nutrition. In this paper the effects of non thermal preservation technologies including high hydrostatic pressure, pulsed electric field, ultrasound, irradiation and ozone on the stability of anthocyanins are reviewed. The proposed mechanisms for degradation of anthocyanins during non thermal processing are also discussed along with potential factors to enhance their stability during processing and storage.
Food Research International, 2020
This work examines the effect of high-pressure processing (HPP), applied to either juices or to whole-peeled fruits from ordinary Navel and red-fleshed 'Cara Cara' (CC) sweet oranges, on the extractability and stability of carotenoids, flavonoids, vitamin C and hydrophilic antioxidant activity. HPP at 200 MPa/25ºC/1 min (HPP-200) were assayed as pre-treatment on whole-peeled orange fruit before to juicing. Orange juices obtained from untreated and high-pressure-treated peeled oranges (HPP-200) were subsequently processed at 400 MPa/40ºC/1 min (HPP-400 and HPP-200-400). HPP-400 applied on freshly-prepared orange juice reduced bioactive compounds, mainly in N-juices, an effect that could be related with the mechanical juicing procedure (jarblender) used or/and with the pressure-induced activation of detrimental food enzymes. HPP-200 and HPP-200-400 could be considered optimal to produce functionalized N-juices since the concentration of hesperidin (25% and 16%), narirutin (27% and 9%), phytoene (40% and 97%) and phytofluene (9-and 12-fold) were increased, and the vitamin C and the antioxidant activity were unchanged comparted to untreated freshly-prepared juice. These two HPP treatments preserved flavonoids and vitamin C in CC-juice, but decreased ~16% total carotenoids, mainly lycopene due to its more exposed deposition in the food matrix. However, all the HP-treated CC-juices presented higher carotenoid content than the corresponding N-juices, and can be then considered an excellent dietary source of these compounds. Therefore, HPP did not modified the profiling of bioactive compounds of 'Navel' (N) and 'Cara Cara' (CC) juices but the concentration of total and individual carotenoids, flavonoids, vitamin C and antioxidant activity was differentially affected depending on the type of bioactive compounds and its position in the food matrix, the orange cultivar and the HPP conditions.
The abundance of fresh drinks based on fruit juices, especially citrus juices, and minimally processed products allow consumers to ingest a wide variety of antioxidants in the diet, such as vitamin C, carotenoids, flavonoids and other phenolic compounds. Pulsed electric fields (PEF) and high hydrostatic pressure (HHP) are emerging technologies in the field of food preservation. They have the potential to pasteurize various foods non-thermally, and it has been verified that these new technologies guarantee the safety (death of microorganisms) and stability (PME) of juices, with less quality loss in the final product. The effect of non-thermal processing (PEF, HHP) and pasteurization on total phenolic compounds, total antioxidant activity, vitamin C and carotenoids of orange juice was studied. There was a statistically significant reduction (p<0.05) in Trolox equivalent antioxidant capacity (TEAC) when juice was processed by either of these treatments, but the decrease was higher after pasteurization. TEAC decreased during refrigerated storage (4°C) of the samples analysed. Vitamin C concentration did not change significantly after pasteurization and non-thermal treatment; during refrigerated storage. However, vitamin C decreased more in pasteurized juice than in juice treated by PEF and HHP. The vitamin A concentration in the refrigerated orange juice was affected less by non-thermal treatments than by conventional thermal treatments. Total phenolic compounds were always higher in the untreated orange juice, followed by juice treated by PEF and HHP and finally by pasteurized juice, although the differences were not statistically significant (p>0.05), and during refrigerated storage they remained practically constant in all samples. Furthermore, a juice with similar characteristics as fresh juice, while preserving the bioactive compounds which provide it with its wealthy properties, is obtained.
Journal of Agricultural and Food Chemistry, 2012
The present study investigated processing strategies and matrix effects on the antioxidant capacity (AC) and polyphenols (PP) content of fruit-based beverages: (1) strawberry powder (Str) + dairy, D-Str; (2) Str + water, ND-Str; (3) dairy + no Str, D-NStr. Beverages were subjected to high-temperature−short-time (HTST) and high-pressure processing (HPP). AC and PP were measured before and after processing and after a 5 week shelf-life study. Unprocessed D-Str had significantly lower AC compared to unprocessed ND-Str. Significant reductions in AC were apparent in HTST-compared to HPP-processed beverages (up to 600 MPa). PP content was significantly reduced in D-Str compared to ND-Str and in response to HPP and HTST in all beverages. After storage (5 weeks), AC and PP were reduced in all beverages compared to unprocessed and week 0 processed beverages. These findings indicate potentially negative effects of milk and processing on AC and PP of fruit-based beverages.
Innovative Food Science & Emerging Technologies, 2020
This study evaluated microbial inactivation effects of high-pressure processing (HPP) applied to açaí juices formulated with varying pH and soluble solids content (SSC). Açaí juice with pH 4.3 and 2.9°Brix was initially inoculated with cocktails of 5 strains of E. coli O157:H7, Listeria monocytogenes or Salmonella spp. and processed at varying pressures (300, 400 and 600 MPa) and dwelling times (1 and 3 min) at 5°C. The lethality at 400 MPa for 3 min was > 6-log CFU/mL. Further inactivation was observed during storage under refrigeration in the populations of Salmonella spp. and L. monocytogenes. In order to study the influence of pH and SSC on inactivation of Salmonella spp. by HPP, pH of açaí juice samples was adjusted to a range between 4.0 and 5.5 and SSC was adjusted between 2.9 and 14.9°Brix. The ability of HPP to provide a 5-log reduction in the population of Salmonella spp. was reduced with increasing pH and SSC. Immediately after HPP the juices with pH 4.0 and 2.9°Brix presented > 6-log reduction while the one with 8.9°Brix resulted in 5-log reduction. In one week of refrigerated storage (7°C), the juices (pH 4.0-14.9°Brix and pH 4.5-2.9°Brix) also presented > 6-log reduction in Salmonella spp. concentration. These results indicated that a less intense process (below commonly recommended commercial conditions-600 MPa/3 min) could be applied for açaí juice thus assuring required safety, in addition to an extra microbial inactivation verified during refrigerated storage. Industrial relevance: Our results showed that viability of cells of pathogenic strains continues to fall after processing and that this effect can be reversed in higher pH and higher concentration of soluble solids. This observation can help the design of more efficient protocols for validation of HPP processing, leading to milder processing conditions that will allow reduction of maintenance and energy costs associated with HPP. In addition, our results help to clarify the criteria to be adopted in the microbiological validation of juices processed by high hydrostatic pressure.