Açaí (Euterpe oleracea) has a high nutritional value because of its antioxidant compounds, which have the appeal of health benefits. This fruit is native of the floodplain of the Brazilian state of Pará, and was fractionated in peel, pulp, peel plus pulp, and seed. The aim of this research was to evaluate the nutritional composition, total phenolic content, total anthocyanins, antioxidant capacity and the fatty acid profile of these fractions. The highest lipid content (33.5 g.100g-1 DB) was present in the açaí pulp fraction and gas chromatography analysis showed unsaturated fatty acids (71.8%). The peel and seed fractions had the highest dietary fiber content (86.1 and 83.4 g.100g-1 DB, respectively), being insoluble dietary fiber predominant in the peel. The peel has the highest total anthocyanins (372.8 mg.100g-1 DB) and the seed has the highest total phenolic content (3602 mg.100g-1 DB) and the highest antioxidant capacity (88.5 µmol TE/g DB). The marketing approach in the industry of açaí products is aimed at its antioxidant and energy potential, considering the high content of lipids and carbohydrates, showing that 100g of fresh fruit has approximately 130 cal. These results show promising perspectives for the use of açaí fractions for new tropical products with considerable levels of nutrients and antioxidant capacity.
Summary
This study investigated the effects of processing and storage on the physicochemical properties and retention of antioxidant compounds of no‐added sucrose chewy candies (NASC) incorporated with differently processed açai (frozen pulp, spray‐dried and freeze‐dried powders). NASC containing freeze‐dried açai had the highest softness and recoveries of total phenolic (TP) and total anthocyanin (TA) immediately after production. Colour parameters and antioxidant capacity by ABTS and ORAC assays had no significant differences after 6 months of NASC storage, except for ORAC in NASC containing spray‐dried açai, whereas DPPH• in all samples significantly increased. Water activity and hardness also increased after storage, whereas TP and TA contents decreased, despite presenting good retentions (approx. 72–78% TP and 84–99% TA). This study suggests that açai has a great potential to be used as a natural pigment and antioxidant source in candy manufacturing, meeting consumption trends towards healthier products.
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