Abstract
ABSTRACT In this study, to increase the preservation of phenolic bioactive compounds and antioxidant activity in blueberry pulp, heat treatment associated with addition of xanthan gum was used. A commercial mixture of blueberries (Powerblue, Climax and Bluegen cultivars) was added with 0.08% (w/w) citric acid and subjected to heat treatment by direct heating until 90 °C in conventional open pan (OP) and by direct application of steam (AS); both with and without the addition of xanthan pruni (OPX and ASX), followed by pulping. Samples of only frozed fruits were considered as control. The five treatments remained under freezing and were evaluated until 90 days of storage for antioxidant activity, phenols, flavonoids and total monomeric anthocyanins. The results show that, with the exception of phenolics, heat treatment with direct steam application and xanthan addition favored bioactive compounds preservation during storage. These factors influenced positively on the anthocyanins stability during frozen storage for 90 days. The xanthan addition favored antioxidant activity preservation; preservation for antioxidant activity by ABTS and DPPH, in all heat treatments, was observed.
Highlights
Blueberry (Vaccinium ashei Reade) is a fruit that has been highlighted by the concentration and composition of phenolic compounds and, high antioxidant capacity
All the treatments showed a decrease in the total phenolic compounds in 30 days of storage, with the exception of the OPX treatment, which showed a decrease in the 60th day of storage
The application of heat by conduction, which promotes the elevation of temperature more slowly than the direct application of steam, probably facilitated the rupture of the cell wall of the fruit skin facilitating the migration and extraction of these compounds
Summary
Blueberry (Vaccinium ashei Reade) is a fruit that has been highlighted by the concentration and composition of phenolic compounds ( anthocyanins) and, high antioxidant capacity. Some of the characteristics of the V. ashei species are: vigor, longevity, productivity, tolerance to heat and drought, problems with fungi and soil variations, low cold need, producing strong, firm and acid fruits. This species is very widespread in the southern region of Brazil (ANTUNES, 2006). Such activity has been associated with a reduction in the risk of developing numerous chronic noncommunicable diseases. The perishability and seasonality of the fruit limit its commercialization and availability for the consumption in natura (RASEIRA; ANTUNES 2004)
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