The objective of this research was to evaluate the nutritional composition and bioactive compounds of whole umbu fruit, including pulp, seed and peel, and also of a commercial umbu pulp. Samples of the fractions and of commercial pulp were analyzed for determination of minerals and proximate composition, total phenolic and antioxidant activity. Pulps and peel were also analyzed for vitamin C and carotenoids contents. Commercial pulp presented better nutritional composition than fresh pulp (P<0.05) and the peel presented higher phenolic content and antioxidant activity than seed. Peel also stood out by its vitamin C (79 mg.100 g-1) and total carotenoids (2,751 µg.100 g-1) contents, showing that, as the main barrier of the fruit for its protection, it is a fraction rich in bioactive compounds. The highest dietary fiber and iron contents were observed in umbu seed (P<0.05). Therefore, umbu by-products may be ingredients proper for development of food richer in nutrients and bioactive compounds.

Resumo: A polpa de juçaí, fruto da palmeira juçara (Euterpe edulis Martius) encontrada nas áreas da Mata Atlântica e a polpa de açaí

Este é um artigo publicado em acesso aberto (Open Access) sob a licença Creative Commons Attribution, que permite uso, distribuição e reprodução em qualquer meio, sem restrições desde que o trabalho original seja corretamente citado. Avaliação do armazenamento a frio sobre os compostos bioativos e as características físico-químicas e microbiológicas do suco de umbu pasteurizadoEvaluation of cold storage on the bioactive compounds and physical-chemical and microbiological characteristics of pasteurized umbu juice ResumoEste trabalho teve como objetivo avaliar o efeito do armazenamento a 6 °C nas características do suco de umbu pasteurizado. A pasteurização foi realizada a 86 °C por 25 s em um pasteurizador de superfície raspada, sendo o suco de umbu mantido a 6 °C por 90 dias. O suco pasteurizado atendeu ao padrão estabelecido pela legislação brasileira com contagem <3 NMP.g -1 para coliformes a 45 °C e ausência de Salmonella sp. Nesta condição de processo, a pasteurização foi eficiente também para a redução de bactérias aeróbias mesófilas. O teor de compostos fenólicos totais e, em particular, da rutina, assim como a atividade antioxidante do suco, não foram afetados pelo tratamento térmico. Ao longo do armazenamento, apesar de não perceptível visualmente, os parâmetros de cor do suco variaram significativamente (p<0,05). Apesar de pequena, também houve variação significativa (p<0,05) nos teores dos compostos fenólicos e de carotenoides. Por outro lado, o suco de umbu se manteve microbiologicamente estável durante o armazenamento, sendo, portanto, possível sua conservação por um período de 90 dias sem o uso de aditivos, quando submetido à pasteurização e mantido sob refrigeração. Palavras-chave: Spondias tuberosa; Vida de prateleira; Carotenoides; Compostos fenólicos. AbstractThis work aimed to evaluate the effect of storage at 6 °C on the characteristics of pasteurized umbu juice. Pasteurization was carried out at 86 °C for 25 s in a scraped surface heat exchanger and storage at 6 °C for 90 days. The pasteurized umbu juice conformed to the standards established by Brazilian legislation, presenting <3 MPN.g -1 for coliforms at 45 °C and absence of Salmonella sp. Under these processing conditions, pasteurization was also efficient in reducing the mesophilic aerobic bacteria. The phenolic compounds content, and specifically that of rutin, and the antioxidant activity of the juice were not affected (p<0.05) by the heat treatment. Although not visually perceptible, the colour parameters of the umbu juice were significantly affected by storage (p<0.05). Although small, there was also significant variation (p<0.05) in the phenolic compounds and carotenoid contents. On the other hand, the umbu juice remained microbiologically stable during storage, showing that it is possible to preserve it for a period of 90 days without the use of preservatives when submitted to pasteurization and kept under refrigeration. Keywords

On the present study a banana, strawberry and juçara smoothie was developed using an experimental mixture design. The juçara proportion was kept constant while the banana:strawberry ratio varied and the main responses were the sensory acceptability and the antioxidant capacity. From five formulations, only the one with the highest percentage of strawberry was rejected, most likely due to its lower sugar content and higher acidity. On general, panelists chose the sweeter formulations, which were those with a higher percentage of banana. Relating to the consistency, the best formulation was the one containing the same proportion of strawberry and banana pulp, which provided a better flow to the product. Additionally, this sample showed intermediate values of phenolic compounds and antioxidant capacity, as well as desirable physicochemical characteristics. On spite of being possible to obtain four formulations with good sensory acceptance, the one with equal amounts of banana and strawberry pulp is highlighted due to its antioxidant capacity and sensory characteristics, statistically corroborated by the desirability function.Keywords: anthocyanins; Euterpe edulis; mixture experimental design; functional food; juice.Practical Application: This study may contribute to increase the added-value of juçara fruit and the availability of a healthy product for consumers.

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In the present work, the bioaccessibility of the main phenolic compounds of a juçara, banana and strawberry homogenized smoothie (control), subjected to pasteurization and sonication, was evaluated. The smoothie was also evaluated in terms of its main chemical and physical characteristics. Pasteurized smoothie showed higher apparent viscosity, as well as higher initial shear stress when compared to the control and sonicated samples. The increase in the apparent viscosity of the pasteurized smoothie was associated with the smaller particle size of this sample (68 lm). These characteristics conferred to the pasteurized smoothie higher physical stability than the control and sonicated smoothies. Phenolic compounds bioaccessibility was higher in the pasteurized and sonicated smoothies than in the control sample, which confirmed the positive effect of the treatments for the preservation of these compounds after gastrointestinal digestion. Compared to the sonication process, the pasteurization provided higher total phenolic compounds bioaccessibility (47%), as well as of ferulic (16%) and ellagic (80%) acids. Antioxidant capacity was higher in gastric digest for all the samples evaluated by ABTS assay. These results confirm the importance of processing on the physical stability and phenolic compounds bioaccessibility of the juçara-based smoothie, standing out the thermally treated product.

This study aimed to evaluate the effect of processing steps on bioactive compounds and physicochemical and rheological characteristics of a juçara, banana and strawberry smoothie. The product was obtained by mixing the pulps of these fruits in previously defined proportions. The mixture was standardized in a pilot disintegrator, homogenized at 60 MPa in continuous mode and pasteurized at 90 °C for 35 s. The homogenization step increased the concentration of cyanidin-3-O-glucoside and cyanidin-3-O-rutinoside, major anthocyanins in the smoothie. However, these anthocyanins, as well as perlagonidin-3-O-glucoside, have been reduced (p<0.05) after the pasteurization step. The pasteurization also affected the instrumental color of the smoothie, expressed by Hue angle (p<0.05). Regarding to the rheological behavior, the smoothie, in all processing steps, presented a non-Newtonian fluid behavior with pseudoplastic characteristics (n<1). After homogenization, the smoothie became more fluid and homogeneous. Thus, despite the negative impact of pasteurization on the smoothie's color, the pasteurized product preserves the bioactive compounds such as flavonoids and phenolic acids that are of great importance to human health. Furthermore, the development of this product contributes to add value to the juçara agro-chain and Atlantic Forest preservation.

A polpa de juçaí, fruto da palmeira juçara (Euterpe edulis Martius) encontrada nas áreas da Mata Atlântica e a polpa de açaí, fruto da palmeira juçara (Euterpe oleracea Martius) cultivado na Floresta Amazônica, foram caracterizadas obtendo assim sua composição centesimal, mineral e também seu teor de antocianinas. Com os resultados obtidos foi possível fazer um estudo comparativo da concentração de antocianinas das duas polpas congeladas e verificar a importância do consumo destes alimentos, classificados como funcionais, devido às propriedades antioxidantes de suas antocianinas no combate dos radicais livres no organismo humano.