Effect of microfi ltration on bioactive components and antioxidant activity ofaçaí(Euterpe oleraceaMart.)

Cruz, Ana Paula Gil; Mattietto, R. de A.; Taxi, Cristina Maria Araújo Dib; Cabral, Lourdes Maria Corrêa; Donangelo, Carmen M.

doi:10.5004/dwt.2011.2064

Cited by 5 publications

(7 citation statements)

References 19 publications

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“…Machado, Haneda, Trevisan, and Fontes (2012) analyzed the influence of the microfiltration process on the antioxidant capacity of the obtained permeate of açaí juice and observed that this parameter was reduced by 36 and 27% for açaí juices with and without enzymatic pretreatment, respectively. Similarly, Cruz et al (2011) verified that the microfiltration process of açaí pulp did not significantly influence the contents of bioactive components and the antioxidant activity of permeate and concentrated fractions. Couto et al (2011) showed that the nanofiltration process was able to retain over 99% of the anthocyanins in the açaí pulp.…”

Section: Introductionmentioning

confidence: 70%

Stabilization of açaí (Euterpe oleracea Mart.) juice by the microfiltration process

et al. 2016

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ABSTRACT. Açaí berry, a Brazilian palm fruit widely distributed in northern South America, is acknowledged for its functional properties such as high antioxidant capacity and anti-inflammatory activities. Although the açaí juice is highly appreciated in Brazil and even worldwide, its commercialization is still limited. Microfiltration process is largely applied in juice processing, eliminating many of the traditional processing steps and reducing time, energy and addition of clarifying agents. Furthermore, microfiltration process may eliminate microorganisms and compounds responsible for turbidity in the juice. Current assay applies a microfiltration process to obtain a stabilized açaí permeate pulp. Microfiltrations of açaí pulp were carried out in a dead end configuration with a flat membrane of 0.22 μm pore size. Permeate pulp was characterized according to its turbidity, lipid concentration and microbiological analysis. . The microfiltration process reduced the initial açaí pulp turbidity by 99.98% and lipids were not identified in the permeate. Microbiological analysis showed that the contamination by microorganism decreased in the permeate pulp when compared to that in raw açaí pulp.Keywords: açaí, stabilization, membrane process, microfiltration.Suco de açaí estabilizado utilizando processo de microfiltração RESUMO. O açaí é um fruto da Amazônia reconhecido por suas propriedades funcionais, devido à sua elevada capacidade antioxidante e anti-inflamatória. Apesar da apreciação do suco de açaí no Brasil e no mundo, sua comercialização ainda é limitada. O processo de microfiltração é largamente aplicado no processamento de sucos, eliminando etapas de processamento tradicionais, reduzindo tempo, energia e adição de agentes de clarificação. Ademais, a microfiltração pode eliminar micro-organismos e compostos responsáveis pela turbidez do suco. Este estudo visou à aplicação do processo de microfiltração para obtenção de permeado estabilizado de polpa de açaí. Microfiltrações da polpa foram realizadas em um módulo de filtração com membrana plana com tamanho de poro de 0,22 μm. O permeado foi caracterizado quanto à turbidez e concentração de lipídeos, além de análises microbiológicas. O fluxo de permeado inicial foi de 103 kg m . A microfiltração reduziu a turbidez inicial da polpa de açaí em 99,98%, e lipídeos não foram identificados no permeado. As análises microbiológicas mostraram que houve diminuição da contaminação por micro-organismos no permeado em relação à polpa de açaí.Palavras-chave: açaí, estabilização, processos de separação por membranas, microfiltração.

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Section: Introductionmentioning

confidence: 70%

Stabilization of açaí (Euterpe oleracea Mart.) juice by the microfiltration process

et al. 2016

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“…Additional losses can be attributed to the action of the endogenous enzymes present in the pulp. Cruz et al (2011) reported a 57.3% reduction of total phenolics (from 331.3 to 141.5 GAE 100 g À1 of FW) in the permeate fraction and a 28.5% increase of total phenolics (from 331.3 to 425.8 GAE 100 g À1 of FW) in the retentate fraction after microfiltration using 0.1 lm pore size alumina ceramic membranes. The authors also injected nitrogen gas into the system in order to minimize oxidation reactions.…”

Section: Phytochemical Characterizationmentioning

confidence: 97%

“…Data in the literature concerning content and profile of polyphenols in açaí fruit are scarce and difficult to compare due to the different values achieved. Cruz et al (2011) found 343.7 ± 15.4 mg GAE 100 g À1 of fresh weight (FW), while the phenolic content measured by Pacheco-Palencia et al (2007) in açaí pulp was 197.2 ± 6.9 mg GAE 100 mL À1 of sample. Hassimotto et al (2005) found 328 ± 0.9 GAE 100 g À1 of FW in commercially available frozen açaí pulp.…”

Section: Phytochemical Characterizationmentioning

confidence: 99%

Effect of enzymatic treatment on the cross-flow microfiltration of açaí pulp: Analysis of the fouling and recovery of phytochemicals

Machado

Haneda

Trevisan

et al. 2012

Journal of Food Engineering

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a b s t r a c tThis study aimed to investigate the effects of pectinase enzyme treatment of açaí pulp on cross-flow microfiltration (CFMF) performance and on phytochemical and functional characteristics of their compounds. Analyses of fouling mechanisms were carried out through resistance in series and blocking in law models.The enzymatic treatment was conducted using Ultrazym Ò AFPL (Novozymes A/S) at 500 mg kg À1 of açaí pulp for 30 min at 35°C. Before microfiltrations, untreated and enzyme-treated açaí pulps were previously diluted in distilled water (1:3; w/v).CFMFs were conducted using commercial a-alumina (a-Al 2 O 3 ) ceramic membranes (Andritz AG, Austria) of 0.2 lm and 0.8 lm pore sizes, and 0.0047 m 2 of filtration area. The microfiltration unit was operated in batch mode for 120 min at 25°C and the fluid-dynamic conditions were transmembrane pressure of DP = 100 kPa and cross-flow velocity of 3 m s À1 in turbulent flow.The highest values of permeate flux and accumulated permeate volume were obtained using enzymetreated pulp and 0.2 lm pore size membranes with steady flux values exceeding 100 L h À1 m À2 . For the 0.8 lm pore size membrane, the estimated total resistance after the microfiltration of enzyme-treated açaí pulp was 21% lower than the untreated pulp, and for the 0.2 lm pore size membrane, it was 18%.Cake filtration was the dominant mechanism in the early stages of most of the CFMF processes. After approximately 20 min, however, intermediate pore blocking and complete pore blocking contributed to the overall fouling mechanisms. The reduction of the antioxidant capacity of the permeates obtained after microfiltration of the enzyme-treated pulp was higher (p < 0.01) than that obtained using untreated pulp. For total polyphenols, on the contrary, the permeates obtained after microfiltration of the enzyme-treated pulp showed a lower mean reduction (p < 0.01) than those from the untreated pulp. The results show that the enzymatic treatment had a positive effect on the CFMF process of açaí pulp.

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“…There are very few studies in the literature on the defatting of açaí pulp. The studies found (Cruz et al, 2011;Monteiro et al, 2009) reported the use of centrifugation as a pretreatment for the microfiltration process of açaí pulp, but did not provide any specific information about this pretreatment. In view of the lack of available data, several preliminary tests were conducted in order to allow the açaí pulp centrifugation.…”

Section: Step 1 -Quality Of Nectar Prepared With Low-fat Açaí Pulp Inmentioning

confidence: 99%

“…Many studies have been conducted in order to obtain products derived from açai, such as juices, dehydrated products, etc. (Cruz et al, 2011;Tonon et al, 2009;Menezes et al, 2008;Carvalho, 2007;Sousa et al, 2006). Although the results of these studies are promising, there are still many issues to be addressed, such as sensory acceptance of products, standardization of the processing conditions, and the maintenance of the functional properties during processing and storage.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical composition, color and sensory acceptance of low-fat cupuaçu and açaí nectar: characterization and changes during storage

et al. 2016

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This study aimed to evaluate the physicochemical composition, color and sensory acceptance of low-fat açaí and cupuaçu nectar, as well as changes in these parameters during storage. Nectars were prepared with açaí pulp previously defatted by centrifugation on a pilot scale. The study consisted of two steps. In the first step, the physicochemical characteristics, instrumental color, and sensory acceptance of the nectar prepared with low-fat açaí pulp were evaluated and compared with those of nectar prepared with full-fat açaí pulp. In the second step, titratable acidity, pH, soluble solids, anthocyanin content, instrumental color, and sensory acceptance of the low-fat açaí and cupuaçu nectar were evaluated for 6 months of storage at 25°C in the absence of light. The use of low-fat açaí pulp resulted in nectars with good overall acceptance, but with lower scores for color acceptance than those of the full-fat nectar. The low-fat nectar remained stable with respect to acidity, pH, and soluble solid content during storage for up to 180 days. However, there was degradation of anthocyanins, which had a negative impact on the product color and sensory acceptance over time. Under the conditions evaluated, the estimated product shelf life is up to 120 days.Keywords: Euterpe precatoria; nectar; low fat; sensory acceptance. Practical Application:This study proposes the formulation of a mixed fruit nectar using two raw materials from the Amazon region, açaí and cupuaçu, which is an interesting way to add value to this type of product. Additionally, it proposes the use of defatted açaí pulp, meeting the increasing consumers' preference for healthier foods containing functional compounds and that are low in fat.

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Effect of microfi ltration on bioactive components and antioxidant activity ofaçaí(Euterpe oleraceaMart.)

Cited by 5 publications

References 19 publications

<b>Stabilization of açaí (<i>Euterpe oleracea</i> Mart.) juice by the microfiltration process

<b>Stabilization of açaí (<i>Euterpe oleracea</i> Mart.) juice by the microfiltration process

Effect of enzymatic treatment on the cross-flow microfiltration of açaí pulp: Analysis of the fouling and recovery of phytochemicals

Physicochemical composition, color and sensory acceptance of low-fat cupuaçu and açaí nectar: characterization and changes during storage

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