In natura açaí beverage: quality, pasteurization and acidification

Food Science and Technology (Campinas)

Palmira Antonia Alves Cruz De Oliveira²  Idelfonso Generôzo Da Silva²  Maria Luzenira De Souza¹  Cydia Menezes Furtado¹  Reginaldo Ferreira Da Silva¹ 

[1] ,Federal University of AcreRio Branco Acre ,Brasil

关键词: açaí derived;    conservation;    analyses;    food safety;    derivado de açaí;    conservação;    analises;    segurança alimentar;   

DOI  :  10.1590/S0101-20612011000200035

来源: SciELO

【 摘 要 】

The purpose of this work was to evaluate the physical, physicochemical, chemical and microbiological characteristics of in natura açai (Euterpe precatoria Mart.)beverageprocessed and commercialized in Rio Branco, Acre, submitting it to acidification and pasteurization treatments and evaluating their effects. Açaí fruits were processed to obtain the beverage as generally consumed. A 25 L sample was collected from a processing unit at a market in Rio Branco and transported to the Laboratory of Food Technology at the Federal University of Acre, for sampling of the experiments in a completely randomized design. Analyses of total solids, pH, total titrable acidity, proteins, lipids, moulds and yeasts, total and heat-tolerant coliforms at 45 ºC were performed in in natura beverage and after treatments. The results of the ANOVA showed, except for lipids, difference (p < 0.01) in the parameters. The in natura açaí beverage presented an elevated contamination by total and heat-tolerant coliforms at 45 ºC, moulds and yeasts, being in hygienic-sanitary conditions both unsatisfactory and unsafe for consumption. Pasteurization was efficient in reducing the beverage microbiota; it reduced contamination to an acceptable level according to the legislation, warranting food quality and safety. The acidified treatment partially reduced the microbiota. The beverage was classified as fine or type C.

【 授权许可】

CC BY   
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