Anthocyanins, non-anthocyanin phenolics, tocopherols and antioxidant capacity of açaí juice (Euterpe oleracea) as affected by high pressure processing and thermal pasteurization

Publication date: Available online 2 May 2019Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Tayse Ferreira Ferreira da Silveira, Marcelo Cristianini, Gunter George Kuhnle, Alessandra Braga Ribeiro, José Teixeira Filho, Helena Teixeira GodoyAbstractWe studied the effect of high-pressure processing (HPP) (400, 450, 500, and 600 MPa/5 min/20 °C) and thermal pasteurization (85 °C/1 min) on anthocyanins, non-anthocyanin phenolic compounds, tocopherols and antioxidant capacity toward 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, H2O2 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.Industrial relevanceAçaí juice (AJ) has been increasingly valued worldwide due to its bioactive compounds and health-promoting effect...
Source: Innovative Food Science and Emerging Technologies - Category: Food Science Source Type: research