Storage stability of the phenolic compounds, color and antioxidant activity of jambolan juice powder obtained by foam mat drying

Autor(es)

de Carvalho Tavares, Iasnaia Maria ^[1] ; Sumere, Beatriz Rocchetti ^[2] ; Gomez-Alonso, Sergio ^[3] ; Gomes, Eleni ^[1] ; Hermosin-Gutierrez, Isidro ^[3] ; Da-Silva, Roberto ^[1] ; Lago-Vanzela, Ellen Silva ^[1]

Afiliação do(s) autor(es)

^[1] Sao Paulo State Univ Unesp, Inst Biosci Humanities & Exact Sci Ibilce, 2265 Jardim Nazareth, Campus Sao Jose Rio Preto, BR-15054000 Sao Paulo - Brazil

^[2] Univ Campinas Unicamp, 1300 Jardim Morro Azul, BR-13484350 Sao Paulo - Brazil

^[3] Univ Castilla La Mancha, Inst Reg Invest Cient Aplicada, Avda Camilo Jose Cela S-N, E-13071 Ciudad Real - Spain

• Tipo de documento: Artigo Científico
• Fonte: Food Research International; v. 128, FEB 2020.
• Citações Web of Science: 5

Resumo

Jambolan (Syzigium cumini (L.) Skeels) stands out among the Brazilian fruits that are rich in bioactive compounds with potential for the production of dehydrated product. Therefore, jambolan juice powder was produced by foam mat drying method and stored for 150 days at three temperatures (4, 25, 35 degrees C). The effect of time, temperature and the interaction of these two factors on the qualitative and quantitative profile of phenolic compounds were determined after analysis of the powders by using HPLC-DAD-ESI-MS{''}. For the powders submitted to the different study condition, the concentration of flavonols did not differ from the control sample, and only a small reduction in the anthocyanins concentrations was seen (7-9%), only being significantly affected by storage time. Additionally, the molar profiles of these compounds were influenced more by time than storage temperature, however none of the compounds identified was totally degraded. The percentages of antioxidant activity oscillated during the storage time, however, without major losses after 150 days at all storage temperatures. The results showed that jambolan juice powder is very stable in terms of anthocyanins and flavonols concentrations at all three temperatures of the storage. This and the attractive color (purplish-red) make it a potential ingredient to enrich differentiated foods. (AU)

• Processo FAPESP: 17/16482-5 - Purificação e imobilização de beta-glucosidase de Thermoascus aurantiacus em criogéis supermacroporosos e aplicação em bioprocessos
• Beneficiário: Roberto da Silva
• Modalidade de apoio: Auxílio à Pesquisa - Programa BIOEN - Regular
• Processo FAPESP: 13/19057-2 - Uva BRS Violeta (BRS Rúbea x IAC 1398-21) e Jambolão (Syzygium cumini (L.)): estudo de alterações químicas e bioquímicas na produção de suco desidratado pelo processo de secagem em leito de espuma
• Beneficiário: Iasnaia Maria de Carvalho Tavares
• Modalidade de apoio: Bolsas no Brasil - Doutorado