Effects of heat treatment and storage temperature on the use of açaí drink by nutraceutical and beverage industries

Food Science and Technology (Campinas)

Tatiane Regina Albarici¹  José Dalton Cruz Pessoa¹ 

[1] ,Empresa Brasileira de Pesquisa Agropecuária Instrumentação Agropecuária São Carlos São Paulo ,Brazil

关键词: Euterpe oleracea;    açaí pulp;    anthocyanins;    degradation;    pasteurization;    Euterpe oleracea;    polpa de açaí;    antocianinas;    degradação;    pasteurização;   

DOI  :  10.1590/S0101-20612012005000026

来源: SciELO

【 摘 要 】

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 the pasteurization process can improve the preservation of anthocyanins in the pulp.

【 授权许可】

CC BY   
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