Technological differences between açai and juçara pulps and their sorbets

Abstract

Açai and juçara are palm trees that produce similar fruits. However, only the sale of açai is growing on the market for pulps and processed products for human consumption. The aim of this study was to compare açai and juçara pulps from the chemical, bioactive, rheological and technological points of view. Sorbets were elaborated with the pulps and evaluations were carried out regarding the antioxidant activity, polyphenols, anthocyanins, pH, acidity, soluble solids, ratio and colour. The pulps were evaluated rheologically and the sorbets for melting time. Juçara showed better results regarding the bioactive parameters (antioxidants ≈ 151 uM ferrous sulphate/ g and anthocyanins ≈ 77 mg.100g -1 ) and presented a more intense colour (Chroma 17). The pulps were physicochemically similar. The sorbet preserved much of the nutrients and presented a very intense colour, mainly in the juçara sorbet. Keywords: Euterpe oleracea; Euterpe edulis; Antioxidants; Sorbet. ResumoAçaí e juçara são palmeiras que produzem frutos semelhantes. Contudo, apenas o Açaí está crescendo no mercado de polpas e produtos processados para consumo humano. O objetivo deste estudo foi comparar as polpas de açaí e juçara do ponto de vista químico, bioativo, reológico e tecnológico. Elaboraram-se sorbets com as polpas desses frutos e foram realizadas avaliações dos seguintes parâmetros: atividade antioxidante, polifenóis, antocianinas, pH, acidez, sólidos solúveis, ratio e cor. As polpas foram avaliadas reologicamente e os sorbets foram avaliados quanto ao tempo de fusão. A juçara mostrou melhores resultados quanto aos parâmetros bioativos (antioxidantes ≈ 151 μM sulfato ferroso/g e antocianinas ≈ 77 mg.100g -1 ) e apresentou cor mais intensa (Chroma 17). As polpas são físico-quimicamente semelhantes. Os sorbets preservaram grande parte dos nutrientes e apresentaram uma cor muito intensa, principalmente no sorbet de juçara.

Evaluation of probiotic and synbiotic jussara sorbets

“…The results of the pulp soluble solids analysis (Table I) were also compatible with previous studies (Inada et al, 2015;Siqueira et al, 2018), despite being below what is established for acai (BRASIL, 2000). Siqueira et al (2018) state that the low soluble solids contents in commercial jussara pulps can be a reflection of the pulp processing with water and the different cultivation conditions.…”

Effect of açaí pulp, cheese whey, and hydrolysate collagen on the characteristics of dairy beverages containing probiotic bacteria

“…Apparent viscosity increased with the use of greater amounts of açaí pulp and hydrolyzed collagen in dairy beverage production. According to Takemori, Yasuda, Mitsui, and Shimizu () and Siqueira, Santos, Barbosa, Freire, and Camêlo (), such an effect has a considerable impact on product quality.…”

Structural and physicochemical properties of freeze-dried açaí pulp (Euterpe oleracea Mart.)

“…However, the same authors observed a much lower titrable acidity for this fruit (0.19 g/100 g) compared to this study (Table 1). pH data is important for color analysis, since the anthocyanic compounds present different colors depending on the pH of the medium (Siqueira et al, 2018). pH and titrable acidity were within Brazilian legislation limits (pH ranging from 4 to 6.2, and maximum acidity of 0.4 g/100 g) (Brasil, 2000).…”

“…The value found for C* (3.43 ± 0.09) indicated a purer and saturated purple color. Siqueira et al (2018) obtained values for L*, C* and H* of 9.5, 35.5, and 48.7 respectively, representing a pulp associated with a dark reddish saturated tone (black). Table 1 shows the physical and chemical composition and the energy values obtained in this study for FDAP.…”