Influence of high isostatic pressure and thermal pasteurization on chemical composition, color, antioxidant properties and sensory evaluation of jabuticaba juice

Author(s):Show less -

Geraldi, Marina Vilar ^[1] ; Betim Cazarin, Cinthia Bau ^[1] ; Dias-Audibert, Flavia Luisa ^[2] ; Pereira, Gustavo Araujo ^{[1, 3]} ; Carvalho, Gabriela Guimaraes ^[1] ; Kabuki, Dirce Yorika ^[1] ; Catharino, Rodrigo Ramos ^[2] ; Pastore, Glaucia Maria ^[1] ; Behrens, Jorge Herman ^[1] ; Cristianini, Marcelo ^[1] ; Marostica Junior, Mario Roberto ^[1]

Affiliation

^[1] Univ Estadual Campinas, Sch Food Engn, Campinas, SP - Brazil

^[2] Univ Estadual Campinas, Sch Pharmaceut Sci, INNOVARE Biomarkers Lab, Campinas, SP - Brazil

^[3] Fed Univ Para, Sch Food Engn, Inst Technol, Belem, Para - Brazil

• Document type: Journal article
• Source: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 139, MAR 2021.
• Web of Science Citations: 2

Abstract

Jabuticaba (Plinia jaboticaba) is a Brazilian fruit rich in phenolic compounds, but its seasonality and high perishability hampers widespread consumption, which opens up the opportunity to develop technological processes and innovative products that meet the demands of the consumer. In this study, we evaluated the influence of high isostatic pressure (HIP; 600 MPa/25 degrees C/5 min) compared to thermal pasteurization (TP; 82 degrees C/2 min) on color parameters, chemical composition, sensory evaluation, and antioxidant properties of jabuticaba juice during 30 days of cold storage. HIP and TP increased total color difference and sensory acceptance decreased during cold storage. Both treatments were effective in ensuring microbiological stability during 30 days of cold storage. HIP was responsible for an increase in phenolics (35%), monomeric anthocyanins (103%), antioxidant capacity (99%), and the relative intensity by a heatmap analysis of compounds of biological interest in relation to untreated jabuticaba juice. Finally, HIP and TP's application showed to be promising processing technologies to develop stable jabuticaba juices with high-added value. (AU)

• FAPESP's process: 15/50333-1 - COBRA: a novel compound discovery pipeline for rapid and cost-effective identification of bioactives with health beneficial effects in Brazilian crops
• Grantee: Glaucia Maria Pastore
• Support Opportunities: Research Projects - Thematic Grants
• FAPESP's process: 18/11069-5 - Action of Brazilian berries on metabolic parameters and cognitive performance of obese animals
• Grantee: Mário Roberto Maróstica Junior
• Support Opportunities: Regular Research Grants
• FAPESP's process: 19/12244-8 - Effect of jabuticaba (Plinia jaboticaba) peel supplementation on metabolic profile in obese pre-diabetic subjects: a randomized, double-blinded, controlled trial
• Grantee: Marina Vilar Geraldi
• Support Opportunities: Scholarships in Brazil - Doctorate
• FAPESP's process: 15/13320-9 - Effect of pulp oil and tea of leaves from avocado Hass variety associated with physical activity in the treatment of obesity induced by high-fat diet
• Grantee: Mário Roberto Maróstica Junior
• Support Opportunities: Regular Research Grants