Açaí pulp (Euterpe oleracea Martius) processing by high isostatic pressure

• Grant number: 15/01570-0
• Support type: Scholarships in Brazil - Doctorate
• Effective date (Start): June 01, 2015
• Effective date (End): February 28, 2017
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Cooperation agreement: Coordination of Improvement of Higher Education Personnel (CAPES)
• Principal Investigator: Marcelo Cristianini
• Grantee: Ana Laura Tibério de Jesus
• Home Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil

Abstract

Açaí (Euterpe oleracea Martius) is a fruit that has an important economic contribution to Brazil, mainly in the north and northeast regions. The consumption of açaí pulp had a recent increase in both the South and Southeast regions as in the international market due their important nutritional value and the large amount of bioactive compounds, including anthocyanins. Being a highly perishable fruit, açaí needs treatments that prolong its shelf life, inactivating enzymes naturally present and spoilage and pathogenic micro-organisms. However, during the heat pasteurization, the functionality of these bioactive compounds might be drastically reduced as well as the modification of the characteristic aroma and color, making difficult the commercialization and the market growth. Food processing using an emerging non-thermal technology (high pressure) could be an alternative to conventional pasteurization processes for thermosensitive products, due the advantages it offers, like minimizing organoleptic and nutritional losses. In this context, this project aims to evaluate the effect of high isostatic pressure technology on the inactivation of the main enzymes present in açaí pulp (polyphenoloxidase, peroxidase), as well as a pathogenic microorganism (Escherichia coli) and a heat-resistant spoilage (Alyciclobacillus acidoterrestris), allowing to establish adequate process parameters to ensure the microbiological safety of the product and preserve the functional and sensory properties of fruit. (AU)

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

TIBERIO DE JESUS, ANA LAURA; CRISTIANINI, MARCELO; DOS SANTOS, NATHALIA MEDINA; MAROSTICA JUNIOR, MARIO ROBERTO. Effects of high hydrostatic pressure on the microbial inactivation and extraction of bioactive compounds from acai (Euterpe oleracea Martius) pulp. Food Research International, v. 130, APR 2020. Web of Science Citations: 0.

TIBERIO DE JESUS, ANA LAURA; LEITE, THIAGO SOARES; CRISTIANINI, MARCELO. High isostatic pressure and thermal processing of gal fruit (Euterpe oleracea Martius): Effect on pulp color and inactivation of peroxidase and polyphenol oxidase. Food Research International, v. 105, p. 853-862, MAR 2018. Web of Science Citations: 0.

LEITE, THIAGO S.; DE JESUS, ANA LAURA T.; SCHMIELE, MARCIO; TRIBST, ALLINE A. L.; CRISTIANINI, MARCELO. High pressure pressure processing (HPP) of pea starch: Effect on the gelatinization properties. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 76, n. B, SI, p. 361-369, MAR 2017. Web of Science Citations: 1.

Academic Publications

(References retrieved automatically from State of São Paulo Research Institutions)

JESUS, Ana Laura Tibério de. Açaí pulp (Euterpe oleracea Martius) processing by high isostatic Açaí pulp (Euterpe oleracea Martius) processing by high isostatic. 2017. Doctoral Thesis - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos.