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

Autor(es):Mostrar menos -

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]

Afiliação do(s) autor(es)

^[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

• Tipo de documento: Artigo Científico
• Fonte: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 139, MAR 2021.
• Citações Web of Science: 2

Resumo

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)

• Processo FAPESP: 15/50333-1 - Cobra: nova plataforma de descoberta de compostos para identificação rápida e de baixo custo de bioativo com efeitos benéficos originários de plantas brasileiras
• Beneficiário: Glaucia Maria Pastore
• Modalidade de apoio: Auxílio à Pesquisa - Temático
• Processo FAPESP: 18/11069-5 - Ação de berries brasileiras sobre parâmetros metabólicos e desempenho cognitivo de animais obesos
• Beneficiário: Mário Roberto Maróstica Junior
• Modalidade de apoio: Auxílio à Pesquisa - Regular
• Processo FAPESP: 19/12244-8 - Efeito da suplementação de casca de jabuticaba (Plinia jaboticaba) no perfil metabólico de indivíduos obesos pré-diabéticos: ensaio clínico randomizado, duplo cego, placebo controlado
• Beneficiário: Marina Vilar Geraldi
• Modalidade de apoio: Bolsas no Brasil - Doutorado
• Processo FAPESP: 15/13320-9 - Efeito do azeite da polpa e do chá das folhas do abacate da variedade Hass associado à atividade física no tratamento da obesidade induzida por dieta hiperlipídica
• Beneficiário: Mário Roberto Maróstica Junior
• Modalidade de apoio: Auxílio à Pesquisa - Regular