Effects of clarification on physicochemical characteristics, antioxidant capacity and quality attributes of açaí (Euterpe oleracea Mart.) juice

César, Leiliane Teles; Cabral, Marília de Freitas; Maia, Geraldo Arraes; Figueiredo, Raimundo Wilane de; Miranda, Maria Raquel Alcântara de; Sousa, Paulo Henrique Machado de; Brasil, Isabella Montenegro; Gomes, Carmen

doi:10.1007/s13197-012-0809-6

Cited by 39 publications

(21 citation statements)

References 42 publications

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“…In addition, brown compounds could be adsorbed onto the surface of PVPP molecules, and the complexes settle down, as reported for pomegranate juice (Alper et al ., ). Furthermore, a reduction in the brown colour after clarification with chitosan was reported in acai juice (Cesar et al ., ). During storage, an increase in the BI was observed in all samples as shown in Figure S4 (c).…”

Section: Resultsmentioning

confidence: 97%

“…Shahidi et al (1999) revealed that chitosan has a good affinity with polyphenol compounds. In addition, Cesar et al (2012) reported that chitosan, as a clarifying agent, interacts with polyphenol inducing flocculation and sedimentation in acai juice. From the results, the bentonite-treated sample had the highest polyphenol content when compared with other clarified samples.…”

Section: Change In Polyphenol Content Of Pasteurised Palmyra Palm Sapmentioning

confidence: 99%

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Influence of clarifying agents on the quality of pasteurised palmyra palm sap (Borassus flabellifer Linn.)

Naknean

Juntorn

Yimyuan

2013

Int J of Food Sci Tech

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Summary The effects of clarifying agents, including bentonite, polyvinylpolypyrrolidone (PVPP), gelatin and chitosan, on the quality attributes of pasteurised palmyra palm sap were evaluated. After clarification and pasteurisation, the lowest polyphenol oxidase (PPO) and invertase activities were detected in the sample clarified with bentonite. PVPP and gelatine were found to be the most effective for removing polyphenol content. In addition, the sample treated with chitosan had the highest transmittance values. However, the sucrose, glucose and fructose contents were not affected by clarification. During storage, the PPO activity, invertase activity, polyphenol content and sucrose level decreased, while the fructose and glucose levels increased with the storage times. According to the Thai Community Product Standard, all pasteurised samples treated with a clarifying agent were acceptable for up to 25 days, whereas the nonclarified sample was spoiled because of the microbial loads. Thus, the clarification process prior to pasteurisation was able to improve the quality and microbiological shelf life of the pasteurised palmyra palm sap for at least 25 days.

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Section: Resultsmentioning

confidence: 97%

Section: Change In Polyphenol Content Of Pasteurised Palmyra Palm Sapmentioning

confidence: 99%

Influence of clarifying agents on the quality of pasteurised palmyra palm sap (Borassus flabellifer Linn.)

Naknean

Juntorn

Yimyuan

2013

Int J of Food Sci Tech

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“…In addition, sample added 1.00 g/L chitosan exhibited lower sucrose, fructose and glucose content than those added 0.50 g/L chitosan. The decrease in reducing sugar and total sugar during clarification of juice by using high concentration of chitosan was reported by Cesar et al (2012).…”

Section: Change In Invertase Activity Of Pasteurized Palm Sap Duringmentioning

confidence: 83%

“…This result was probably related to the coagulation properties of chitosan, particularly at high concentration. Cesar et al (2012) also reported that a decrease in TSS was found after clarification of acai juice by using high concentration of chitosan.…”

Section: Change In Lightness and Clarity Of Pasteurized Palm Sap Durimentioning

confidence: 91%

Utilization of chitosan as an antimicrobial agent for pasteurized palm sap (Borassus flabellifer Linn.) during storage

2013

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The objective of this research was to assess the potential of chitosan for improvement the quality of pasteurized palm sap during storage. First, the effect of chitosan content on sensory attributes was investigated to select suitable concentration of chitosan for further study. Fresh palm sap was enriched with chitosan at various concentrations (0-2 g/L) and pasteurized at 80 °C for 10 min, consequently evaluated by consumers. It was found that samples added chitosan in the range of 0-1.00 g/L were considered acceptable. Thus, the addition chitosan in the concentration of 0-1.00 g/L was chosen for further study. The sample without chitosan addition was used as a control sample. Each selected sample was determined for their qualities during storage at 1 week interval. It was found that lightness and transmittance values of all samples tended to increase during storage. Lower PPO and invertase activity were observed in all chitosan-treated samples compared to control sample. Chitosan could minimize the loss of sucrose and the increase in glucose and fructose content during storage. In addition, an increase in chitosan concentration resulted in the increase in DPPH radical scavenging activity. Furthermore, the addition of chitosan could retard the development of microorganism during storage as demonstrated by lower microbial loads compared to control sample. It can be concluded that a combination of pasteurization with chitosan addition (0.50 g/L) and low temperature storage could preserve palm sap for approximately 6 weeks. Thus, the incorporation of chitosan in palm sap could be used as an alternative way to extend shelf life of pasteurized palm sap.

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“…The use of these enzymes also enhances the extraction process by making juices more transparent. Using chitosan as a clarifying agent, a commercial pectinolytic enzyme Citrozym‐Ultra L (from A. aculeatus and Aspergillus niger ; Novozymes) showed better results in the production of clear açaí palm juices by reducing the lipids, insoluble solids, and other substances that can produce haze in açaí palm juices (Cesar and others ). In addition, infusion of pectinases and β‐glucosidase activity have also shown better results in altering texture, flavor, and other sensory properties such as aroma and volatile characteristics of fruit and vegetable juices during processing (Kuhad and others ).…”

Section: Applications Of Lignocellulolytic Enzymes In the Fruit And Vmentioning

confidence: 99%

Functional Applications of Lignocellulolytic Enzymes in the Fruit and Vegetable Processing Industries

Toushik

Lee

et al. 2017

Journal of Food Science

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Cellulose, hemicellulose, pectin (carbohydrate), and lignin (noncarbohydrate) polymers are the main substrates of lignocellulose-degrading enzymes. They are present in large amounts in the primary cell wall and dietary fibers of major fruits and vegetables. During processing of fruits and vegetables to the corresponding final food products, lignocellulosic substrates are hydrolyzed by different lignocellulolytic enzymes. Currently, lignocellulolytic enzymes such as cellulases, xylanases, pectinases, and laccases are extensively used during the processing of fruits and vegetables, in applications like texturizing and flavoring of products in the food industries. The present article provides an updated overview of functional applications of lignocellulolytic enzymes in the juice processing, oil extraction, and alcoholic beverage processing industries. Extensive use of lignocellulolytic enzymes in different food processing industries not only accelerates the production rates but also improves product quality. It is also possible to ensure the efficient use of fruits and vegetables globally by employing lignocellulolytic enzymes in the corresponding processing industries to convert them into food commodities, which will not only raise their economic value in the global market but also increase food availability, which will help mitigate nutritional problems worldwide.

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Effects of clarification on physicochemical characteristics, antioxidant capacity and quality attributes of açaí (Euterpe oleracea Mart.) juice

Cited by 39 publications

References 42 publications

Influence of clarifying agents on the quality of pasteurised palmyra palm sap (Borassus flabellifer Linn.)

Influence of clarifying agents on the quality of pasteurised palmyra palm sap (Borassus flabellifer Linn.)

Utilization of chitosan as an antimicrobial agent for pasteurized palm sap (Borassus flabellifer Linn.) during storage

Functional Applications of Lignocellulolytic Enzymes in the Fruit and Vegetable Processing Industries

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