Sensory Analysis and Consumers Studies of Açai Beverage After Thermal, Chlorine and Ozone Treatments of the Fruits

Abstract

Ac¸ai is a fruit of the Amazon region consumed as beverage, pulp, and other products, being exported to many countries because of its peculiar characteristic flavor and antioxidant power potential. For Ac¸ai there is still a need for improving sanitizing processes, making it more effective, reducing the microbiological contamination without affecting either the physicochemical and sensory characteristics of final product. Thermal (blanching at 80 and 90C) and nonthermal treatments (150 mg/L 21 chlorination and 4 mg/L 21 aqueous ozonation) were applied to fruits in order to evaluated their anthocyanins content and also processed beverages for coloring, sensory characteristics, and their purchase intentions. Ozonated fruits exhibited less anthocyanins content and beverage originated from this process showed higher color difference from the traditional beverage. Consumers could not distinguish among beverages processed thermally and sanitized by chlorination. Beverage from blanched fruits in both temperatures obtained good notes and positive purchase intention. PRACTICAL APPLICATIONSThe Ac¸ai fruit has naturally high microbial load and sanitization processes of fruit were studied. Thermal (blanching at 80 and 90C) and nonthermal treatments (150 mg/L 21 chlorination and 4 mg/L 21 aqueous ozonation) were applied to fruits in order to evaluated possible changes the anthocyanins content on Ac¸ai fruits and color and sensory characteristics of the beverage. Practical results were obtained since aqueous ozonation process promoted changes in total anthocyanins content of Ac¸ai fruits and the difference of the color beverage over traditional sample. Thermal and nonthermal treatments for Ac¸ai fruits did not affect the quality and sensory characteristics of beverages, and beverages from fruits thermally treated obtained good purchase intentions by traditional regional consumers. The thermal treatment of Ac¸ai fruit at 90C can be considered a new parameter for the sanitization of Ac¸ai processors.

Aqueous ozone: Chemistry, physiochemical properties, microbial inactivation, factors influencing antimicrobial effectiveness, and application in food

“…However, lower exposure times were preferable due to the minimum formation of off-flavor compounds. A study by Bezerra et al (2017) showed insignificant changes in the sensory quality of beverages prepared from Acai fruits treated with AO and also observed quantitative changes in total anthocyanins content with higher oxidative power. Thus, with critical examination of the extrinsic and intrinsic control parameters, AO can be effectively used for beverage decontamination with minimum changes in the sensory profile.…”

The effect of thermal, chlorine and ozone treatments on survival of Escherichia coli and Salmonella spp. in açai berries

“…The indiscriminate action of ozone on bacteria and organic matter can explain the reduced effectiveness of ozone treatments in both assays compared to simple washing with water, because cuts on fruit surface promote the lixiviation of organic matter, which can react with ozone before acting on the bacteria adhered on the fruit surface [23]. Other authors considered that aqueous ozone when applied in açai fruit did not affect the sensory quality of its beverage enough to be discriminated by consumers [29]. Moreover, some studies show that ozone was significantly effective in reducing dislodged microorganisms in wash water, but had limited impact on bacteria attached to produce surfaces [20,30].…”