Effects of high hydrostatic pressure on the microbial inactivation and extraction of bioactive compounds from acai (Euterpe oleracea Martius) pulp

Autor(es)

Tiberio de Jesus, Ana Laura ^[1] ; Cristianini, Marcelo ^[2] ; dos Santos, Nathalia Medina ^[3] ; Marostica Junior, Mario Roberto ^[3]

Afiliação do(s) autor(es)

^[1] Sorocaba Engn Coll FACENS, Dept Food Engn, Senador Jose Erminio de Moraes Rd 1425, BR-18085784 Sorocaba, SP - Brazil

^[2] Univ Estadual Campinas, Sch Food Engn FEA, Dept Food Technol DTA, UNICAMP, Monteiro Lobato 80, POB 6121, BR-13083862 Campinas, SP - Brazil

^[3] Univ Estadual Campinas, Sch Food Engn FEA, Dept Food & Nutr DEPAN, UNICAMP, Monteiro Lobato 80, POB 6121, BR-13083862 Campinas, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: Food Research International; v. 130, APR 2020.
• Citações Web of Science: 0

Resumo

The aim of this study was to investigate the effects of high hydrostatic pressure (HHP) on the inactivation of Lactobacillus fructivorans, on the inactivation of Alicyclobacillus acidoterrestris spores and on the extraction of anthocyanins and total phenolics from gal pulp. The tested conditions comprised pressures of 400-600 MPa, treatment times of 5-15 min, and temperatures of 25 degrees C and 65 degrees C. Results were compared to those of conventional thermal treatments (85 degrees C/1 min). Regarding A. acidoterrestris spores, applying HHP for 13.5 min, resulted in a value of four-decimal reduction. L. fructivorans presented considerable sensitivity to HHP treatment, achieving inactivation rates above 6.7 log cycles at process conditions at 600 MPa and 65 degrees C for 5 min. All samples of acaf pulp processed showed absence of thermotolerant coliforms during the 28 days of refrigerated storage (shelf life study). The acaf pulps processed by HHP (600 MPa/5 min/25 degrees C) had anthocyanin extraction increased by 37% on average. In contrast, conventional thermal treatment reduced anthocyanin content by 16.3%. For phenolic compounds, the process at 600 MPa/5 min/65 degrees C increases extraction by 10.25%. A combination of HHP treatment and moderate heat (65 degrees C) was shown to be an alternative to thermal pasteurization, leading to microbiologically safe products while preserving functional compounds. (AU)

• Processo FAPESP: 15/01570-0 - Processamento de polpa de açaí (Euterpe oleracea Martius) por tecnologia de alta pressão isostática
• Beneficiário: Ana Laura Tibério de Jesus
• Modalidade de apoio: Bolsas no Brasil - Doutorado