Non-thermal combined treatments in the processing of açai ( Euterpe oleracea ) juice

Oliveira, Ana Flávia A.; Mar, Josiana Moreira; Santos, Samara Ferreira; Júnior, Joel Lima da Silva; Kluczkovski, Ariane Mendonça; Bakry, Amr M.; Bezerra, Jaqueline de Araújo; Nunomura, Rita de Cássia Saraiva; Sanches, Edgar Aparecido; Campelo, Pedro Henrique

doi:10.1016/j.foodchem.2018.05.081

Cited by 52 publications

(28 citation statements)

References 33 publications

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“…Antioxidant activity was measured by the DPPH method (Oliveira et al, 2018), and expressed as µmol Trolox Equivalent (TE) 0.100 ml −1 of juice. Total phenolics were determined by the Folin-Ciocalteu method (Borges et al, 2016), and content expressed as gallic acid equivalents (GAE) mg.100 ml −1 of juice.…”

Section: Dpph and Phenolic Compoundsmentioning

confidence: 99%

Microwave processing of camu‐camu juices: Physicochemical and microbiological parameters

Comapa

Carvalho

Lamarão

et al. 2019

J Food Process Preserv

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The objective of this work was to evaluate microwave heating (MW) in the processing of camu‐camu juices. A factorial design (22) with repetition at the central point was performed. We evaluated the effect of microwave power (310‐940 W) and processing time (15‐45 s) on physicochemical characteristics, reduction of enzyme activity (POD and PPO), microbiological quality and bioactive compounds content (DPPH, phenolic compound, ascorbic acid, and anthocyanins). Generally, the juices treated by MW presented better results in comparison to the conventional method. There were no significant changes in pH, titratable acidity, total soluble solids, and color parameter in camu‐camu juices in comparison with untreated samples. The ascorbic acid content in the juices increased after the treatment by MW. A significant reduction of degrading microorganisms was observed for the treated juice in relation to the control juice. Microwave heating can be a good alternative for the treatment of Amazonian fruit juices. Practical applications The global consumer market requires that foods be high in bioactive compounds to improve human health. The Amazon Rainforest is known worldwide for its rich biodiversity, mainly for its wide variety of foods rich in bioactive compounds. The lack of transportation infrastructure and basic sanitation in the region causes the food to present high microbial contamination that can accelerate food degradation, especially its bioactive compounds. The use of microwave heating may be an opportunity to offer a fast, efficient, and low‐cost process for the reduction of microorganisms in fruit juices and pulps. This study is a pioneer in the use of emerging technologies in the conservation of Amazonian fruit juices, allowing a new opportunity for the food industry to offer products with high nutritional value.

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Section: Dpph and Phenolic Compoundsmentioning

confidence: 99%

Microwave processing of camu‐camu juices: Physicochemical and microbiological parameters

Comapa

Carvalho

Lamarão

et al. 2019

J Food Process Preserv

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“…Various extraction techniques like ultrasound-assisted extraction, maceration [17,33], soxhlet [5,34], or pressurized extractions [35,36] have been applied for both types of bioactive compounds (TPC and TA) in açai. However, an in-depth study on these extraction techniques has never been carried out for analytical purposes.…”

Section: Introductionmentioning

confidence: 99%

Extraction of Anthocyanins and Total Phenolic Compounds from Açai (Euterpe oleracea Mart.) Using an Experimental Design Methodology. Part 2: Ultrasound-Assisted Extraction

et al. 2020

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Two optimized methods for ultrasound-assisted extraction were evaluated for the extraction of two types of acai bioactive compounds: Total anthocyanins (TAs) and total phenolic compounds (TPCs). For the extraction optimization, a Box Behnken factorial design of different variables in the following intervals was used: Methanol-water (25%–75%) for solvent composition, temperatures between 10 and 70 °C, amplitude in the range between 30% and 70% of the maximum amplitude −200 W), extraction solvent pH (2–7), the ratio for sample-solvent (0.5 g:10 mL–0.5 g:20 mL), and cycle between 0.2 and 0.7 s. The extraction kinetics were studied using different periods between 5 and 30 min. TA and TPC were analyzed by UHPLC and the Folin–Ciocalteu method, respectively. Optimized conditions for TA were: 51% MeOH in water, 31 °C temperature, pH 6.38, cycle 0.7 s, 65% amplitude, and 0.5 g:10 mL of sample-solvent ratio. Optimized conditions for the TPC were: 49% MeOH in water, 41 °C temperature, pH 6.98, cycle 0.2 s, 30% amplitude, and 0.5 g:10 mL of sample-solvent ratio. Both methods presented a relative standard deviation below 5% in the precision study. The suitability of the methods was tested in real samples. It was confirmed that these methods are feasible for the extraction of the studied bioactive compounds from different açai matrices.

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“…Due to the increase in knowledge about açai, and due to the high demand for products rich in phenolic compounds, several studies related to the extraction of phenolic compounds have been carried out. Extraction techniques such as ultrasound-assisted extraction [47], Soxhlet [10], supercritical CO 2 [48] or pressurized liquid extraction [49] are some of the techniques that have been used for the study of the extraction of phenolic compounds and anthocyanins from açai. Nevertheless, to date, an exhaustive study of compound extraction with these techniques has not been reported for the quality control of the raw material, its storage, and the quality control process.…”

Section: Introductionmentioning

confidence: 99%

Extraction of Anthocyanins and Total Phenolic Compounds from Açai (Euterpe oleracea Mart.) Using an Experimental Design Methodology. Part 1: Pressurized Liquid Extraction

et al. 2020

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Currently, açai is one of the most important fruits present in the world. Several studies have demonstrated its high content in phenolic compounds and anthocyanins. Both of them are responsible of interesting properties of the fruit such as anti-inflammatory, antioxidant or anticancer. In the present study, two optimized pressurized liquid extraction (PLE) methods have been developed for the extraction of anthocyanins and total phenolic compounds from açai. A full factorial design (Box–Behnken design) with six variables (solvent composition (25–75% methanol-in-water), temperature (50–100 °C), pressure (100–200 atm), purge time (30–90 s), pH (2–7) and flushing (50–150%)) were employed. The percentage of methanol in the extraction solvent was proven to be the most significant variable for the extraction of anthocyanins. In the case of total phenolic compounds, the extraction temperature was the most influential variable. The developed methods showed high precision, with relative standard deviations (RSD) of less than 5%. The applicability of the methods was successfully evaluated in real samples. In conclusion, two rapid and reliable PLE extraction methods to be used for laboratories and industries to determine anthocyanins and total phenolic compounds in açai and its derived products were developed in this work.

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Non-thermal combined treatments in the processing of açai ( Euterpe oleracea ) juice

Cited by 52 publications

References 33 publications

Microwave processing of camu‐camu juices: Physicochemical and microbiological parameters

Microwave processing of camu‐camu juices: Physicochemical and microbiological parameters

Extraction of Anthocyanins and Total Phenolic Compounds from Açai (Euterpe oleracea Mart.) Using an Experimental Design Methodology. Part 2: Ultrasound-Assisted Extraction

Extraction of Anthocyanins and Total Phenolic Compounds from Açai (Euterpe oleracea Mart.) Using an Experimental Design Methodology. Part 1: Pressurized Liquid Extraction

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