Effects of heat treatment and storage temperature on the use of açaí drink by nutraceutical and beverage industries

Abstract

<jats:p>This study assesses the storage temperature effect on the anthocyanins of pasteurized and unpasteurized açaí pulp. The data was obtained using a pasteurized and lyophilized pulp (PLP) to evaluate the temperature effect (0, 25, and 40 °C). Part of non-pasteurized frozen pulp (NPP) was pasteurized (NPP-P) at 90 °C for 30 seconds; both pulps were stored at 40 °C. The anthocyanin content reduction in the drink was evaluated from the half-life time (t1/2), activation energy (Ea), temperature quotient (Q10), and the reaction rate constant (k). The t1/2 of the PLP anthocyanins stored at 40 °C was 1.8 times less than that stored at 25 °C and 15 times less than that stored at 0 °C; therefore, the higher temperatures decreased the stability of anthocyanins. The pasteurization increased the t1/2 by 6.6 times (10.14 hours for NPP and 67.28 hours for NPP-P). The anthocyanin degradation on NPP-P followed a first order kinetic, while NPP followed a second order kinetic; thus it can be said that the pasteurization process can improve the preservation of anthocyanins in the pulp.</jats:p>

Effect of Light on Stability of Anthocyanins in Ethanolic Extracts of &lt;i&gt;Rubus fruticosus&lt;/i&gt;

“…It is clear from Figure 2 and Table 2 that the degradation of blackberry anthocyanins from ethanolic extract followed second order reaction kinetics with respect to the illuminance of the light source (greater values for R 2 ). This model has also been reported by Albarici & Pessoa [14] for degradation anthocyanins from nonpasteurized acai pulp due to temperature effects. In that study, the concentration of anthocyanins decreased exponentially over time, showing halflife (t 1/2 ) = 10.14 hours.…”

Effects of Juice Matrix and Pasteurization on Stability of Black Currant Anthocyanins during Storage

“…In unpasteurized +peach juice the TAC declined according to pseudo 2nd‐order kinetics. Interestingly, the degradation of anthocyanins in unpasteurized acai pulp followed 2nd‐order kinetics whereas pasteurized pulp decreased according to 1st‐order kinetics (Albarici and Pessoa ).…”

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

“…Although most of the available studies indicate that thermal treatment reduces the levels of bioactive compounds, there is still controversy about it (Rawson et al, 2011). Albarici & Pessoa (2012) showed that pasteurization at 90 °C for 30 seconds reduced the degradation rate of anthocyanins compared to that of the unpasteurized pulp. Dn the other hand, these authors also demonstrated the importance of using low temperatures during processing and storage to increase the stability of anthocyanins.…”

“…In recent years, there has been a significant increase in demand for this product in the domestic and international markets due to the nutritional properties of açaí berry, which has high levels of lipids, proteins, fiber, vitamin E, and minerals (Alexandre et al, 2004). Açaí is also rich in anthocyanins, pigments with antioxidant properties that have been associated with various health benefits (Albarici & Pessoa, 2012;Pacheco-Palencia et al, 2009;Del-Pozo-Insfran et al, 2006;Rogez, 2000).…”