Effects of heat treatment and storage temperature on the use of açaí drink by nutraceutical and beverage industries (original) (raw)
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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.
Innovative Food Science & Emerging Technologies, 2007
Due to the growing market of food products associated to good health, the colour changes and stability of anthocyanin extracts from acerola, containing high level of ascorbic acid, and from açai, rich in flavonoids, were evaluated in an isotonic soft drink like system and in buffer solution. The degradation of anthocyanins from both sources followed first-order kinetics in all the systems, under air, either in the presence or absence of light. Addition of sugars and salts had a negative effect on the anthocyanin stability, being the rate constant (k obs) values in isotonic soft drink system 6.0 × 10 − 2 h − 1 for acerola and 7.3 × 10 − 4 h − 1 for açai, both in the dark. In the presence of light, the anthocyanin degradation was 1.2 times faster for acerola and 1.6 times faster for açai in soft drink isotonic systems, as compared to their respective buffer solutions. The highest stability observed in all açai systems was correlated to its high total flavonoid content and absence of ascorbic acid. The gradual degradation of red colour during storage of all systems was verified by the decrease of a⁎ values, accompanied with decreased colour intensity (decrease in C ⁎ values) and tonality changes from red to yellow colour, as the h values increased during the experiment time.
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.
Innovative Food Science and Emerging Technologies, 2019
We studied the effect of high-pressure processing (HPP) (400, 450, 500, and 600 MPa/5 min/20ºC) and thermal pasteurization (85ºC/1 min) on anthocyanins, non-anthocyanin phenolic compounds, tocopherols and antioxidant capacity towards oxygen and nitrogen (NOC) reactive species of açaí juice. HPP was more effective for the preservation of anthocyanins than thermal pasteurization (up to 40%), probably due to its thermal-sensitivity. A significant increase was observed for the non-anthocyanin compounds' content at 500 MPa, possibly related to cell wall rupture due to the applied pressure. As a result, this sample showed greater antioxidant capacity (ORAC and total phenolic compounds). On the other hand, H 2 O 2 scavenging capacity , tocopherols and vitamin E activity were not affected, whereas scavenging capacity against HOCl and NOC formation was not very well correlated with bioactive compounds concentration; nevertheless, these properties were effectively preserved in HPP treatments. These results indicate that HPP may provide açaí juice with high functional quality.
Stability of anthocyanins in berry juices stored at different temperatures
Journal of Food Composition and Analysis, 2013
ABSTRACT The bright purple-red colour caused by anthocyanins is characteristic of berry products. The colour becomes easily distorted as anthocyanins are susceptible to various degradation reactions. In this study, we monitored the stability of structurally different anthocyanins in several berry juices during storage at different temperatures. The anthocyanin stability was found to be affected by a number of factors including the type of anthocyanin, the origin of the juice, and especially the storage temperature. In all studied juices, half-life (t½) of anthocyanins was much shorter at room temperature than at cold storage. Anthocyanins were more stable in chokeberry juice (t½ = 6.7 weeks at 21 °C and 23.8 weeks at 9 °C, 32.5 weeks at 4 °C for total anthocyanins) than in blackcurrant (t½ = 3.0 weeks at 21 °C, 11.5 at 9 °C and 20.3 weeks at 4 °C) and crowberry juice (t½ = 2.2 weeks at 21 °C, 7.3 at 9 °C and 12.3 weeks at 4 °C). It was also evident that the long shelf life often applied for the commercial juice drinks is detrimental to the anthocyanins. Only 11–15% of the original anthocyanin content was detected in two commercial juice drinks at their expiry date, after storage of 35–49 weeks at room temperature.
Food Chemistry, 2010
The influence of different classes of naturally occurring and externally added polyphenolic cofactors on the phytochemical and colour stability of anthocyanins in açai fruit (Euterpe oleracea) was investigated. Model systems were based on anthocyanin isolates from açai fruit, rich in cyanidin-3-rutinoside (311 ± 27 mg/l) and cyanidin-3-glucoside (208 ± 18 mg/l), and isolated groups of naturally occurring polyphenolic cofactors in açai fruit (phenolic acids, procyanidins, and flavone-C-glycosides, each adjusted to $50 mg/l). Anthocyanin degradation kinetics were assessed as a function of pH (3.0, 3.5, and 4.0) and storage temperature (5, 20 and 30°C). During storage, anthocyanins experienced pH and temperaturedependent losses, and the half life cyanidin-3-rutinoside (t 1/2 = 2.67-210 days) was consistently longer than cyanidin-3-glucoside (t 1/2 = 1.13-144 days). The presence of flavone-C-glycosides induced significant hyperchromic shifts and enhanced anthocyanin stability at all pH and temperature combinations, while no significant effects were attributed to the presence of phenolic acids or procyanidins. Additional models using externally added cofactors from rooibos tea, also rich in flavone-C-glycosides, resulted in up to 45.5% higher anthocyanin colour and up to 40.7% increased anthocyanin stability compared to uncopigmented anthocyanin isolates and had similar copigmentation effects to a commercial rosemary-based colour enhancer. Results suggest flavone-C-glycosides offer potential for their use as colour enhancers and stabilizing agents in products rich in cyanidin glycosides, particularly açai fruit-containing foods, juice blends, and beverages.
Trends in Food Science & …, 2010
Anthocyanins are the most abundant flavonoid constituents of fruits and vegetables. The conjugated bonds in their structures, which absorb light at about 500 nm, are the basis for the red, blue and purple colours of fruits, vegetables and their products. Anthocyanin pigments readily degrade during thermal processing which can have a dramatic impact on colour quality and may also affect nutritional properties. This review attempts to summarize some important aspects of anthocyanin degradation during thermal processing. Conclusions regarding the mechanisms and kinetics of anthocyanin degradation during heat treatment are postulated based on current findings.
Degradation of Anthocyanin Content in Sour Cherry Juice During Heat Treatment
Food Technology and Biotechnology, 2015
Sour cherry juices made from two sour cherry cultivars (Érdi bőtermő and Kántorjánosi 3) were investigated to determine their total anthocyanin content and half-life of anthocyanins during heat treatment at diff erent temperatures (70, 80 and 90 °C) for 4 h. Before the heat treatment, Érdi bőtermő juice had higher anthocyanin concentration (812 mg/L) than Kántorjánosi 3 juice (513 mg/L). The greatest heat sensitivity of anthocyanins was measured at 90 °C, while the treatments at 80 and 70 °C caused lower thermal degradation. The loss of anthocyanins in Érdi bőtermő juice aft er treatment was 38, 29 and 18 %, respectively, while in Kántorjánosi 3 juice losses of 46, 29 and 19 % were observed, respectively. At 90 °C sour cherry Érdi bőtermő juice had higher half-life (t 1/2) of anthocyanins, while the Kántorjánosi 3 juice had higher t 1/2 values at 70 °C. Cyanidin-3-glucosyl-rutinoside was present in higher concentrations in both cultivars (Érdi bőtermő: 348 and Kántorjánosi 3: 200 mg/L) than cyanidin-3-rutinoside (177 and 121 mg/L) before treatment. However, during the experiment, cyanidin-3-rutinoside was proved to be more resistant to heat. Comparing the two varieties, both investigated pigment compounds were more stable in Kántorjánosi 3 than in Érdi bőtermő. Degradation rate of anthocyanins was cultivar-dependent characteristic, which should be taken into account in the food production.
Journal of Berry Research
BACKGROUND: Elderberry (Sambucus nigra L.) is considered an interesting fruit as food ingredient, due to its high content of anthocyanins that give products an attractive red colour. OBJECTIVE: The aim of present study was to evaluate the kinetics of elderberry monomeric anthocyanin (MAcy) and colour degradation due to thermal processing and storage. METHODS: Anthocyanins content was measured with pH-differential method. CIELab parameters were obtained with a Minolta Spectrophotometer, total phenolics were determined by Folin-Ciocalteu method. MAcy degradation and evolution of colour parameter a * were fitted to a first-order model. RESULTS: The degradation rate of a * was about three times lower than MAcy degradation rate. Activation energy for degradation of a * and MAcy were 140.6 and 144.6 kJ mol −1 respectively. Degradation rates (k) obtained during storage were 0.025 d −1 for MAcy and 0.0064 d −1 for a *. During storage, 50% reduction of initial values was at 120 days for MAcy and at 432 days for colour parameter a * at 25ºC. However, a high retention of polyphenols and antioxidant was noted. CONCLUSIONS: Kinetic parameters calculated for elderberry juice can be used to design a thermal treatment to obtain a high retention of colour and bioactive compounds.
Ohmic heating characteristics and degradation kinetics of anthocyanin in mulberry juice
IOP conference series, 2019
Ohmic heating is considered as a novel technology for pasteurization. Ohmic heating rate is highly influenced by the electrical conductivity of the products. The heating rate and the stability of anthocyanin during ohmic heating need to be investigated in order to analyze the viability of ohmic heating for pasteurization of mulberry juice. Mulberry juice was heated using three different temperatures (80, 85 and 90°C) during 90 minutes. Electrical conductivity of mulberry juice increased from 0.014 Sm-1 at the initial of heating (32°C) to 0.033 Sm-1 at 90°C and the average heating rate was 0.568°C/s. The heating rate and electrical conductivity increased linearly with the increased in temperature. Degradation kinetic of anthocyanin followed the first order kinetic models with R 2 > 0.9. The k-value of anthocyanin degradation increases along with the increasing of temperature ranging from 8-15 × 10ˉ3/min. Anthocyanin shows relatively high temperature dependence with 135.83 kJ/mol energy activation value. Based on the heating rates obtained from this study, ohmic heating could be used as an alternative pasteurization method for mulberry juice.