Effect of High Hydrostatic Pressure Processing on the Anthocyanins Content, Antioxidant Activity, Sensorial Acceptance and Stability of Jussara (Euterpe edulis) Juice.

Andressa Alves De Oliveira,Daniel Perrone,Mariana Monteiro,Alexandre Guedes Torres

doi:10.3390/foods10102246

Andressa Alves De Oliveira, Daniel Perrone + Show 2 more

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https://doi.org/10.3390/foods10102246

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Abstract

Jussara (Euterpe edulis) fruit is a strong candidate for exportation due to its high content of anthocyanins. However, its rapid perishability impairs its potential for further economic exploration, highlighting the relevance of producing ready-to-drink juices by applying innovative processing, such as high hydrostatic pressure (HHP). The effect of HHP (200, 350, and 500 MPa for 5, 7.5, and 10 min) on anthocyanins content and antioxidant activity (AA) by FRAP and TEAC assays, and the most effective HHP condition on overall sensory acceptance and stability of jussara juice, were investigated. While mild pressurization (200 MPa for 5 min) retained anthocyanins and AA, 82% of anthocyanins content and 46% of TEAC values were lost at the most extreme pressurization condition (500 MPa for 10 min). The addition of 12.5% sucrose was the ideal for jussara juice consumer acceptance. No significant difference was observed for overall sensory acceptance scores of unprocessed (6.7) and HHP-processed juices (6.8), both juices being well-accepted. However, pressurization was ineffective in promoting the retention of anthocyanins and AA in jussara juice stored at refrigeration temperature for 60 days, probably due to enzymatic browning.

Highlights

In the last few years, the Brazilian fruit juice industry has undergone an expansion, especially due to the expansion of international markets for tropical fruit juices exhibiting high nutritional value as well as exotic flavors
Previous work from our research group [1,2] and others [3,4,5] reported that jussara pulp shows both relevant nutritional value—a dietary source of fiber, copper, manganese, tocopherols, β-carotene, and unsaturated fatty acids—and functional potential, including high contents of anthocyanins, mainly cyanidin-3-O-glucoside and cyanidin-3-O-rutinoside
high hydrostatic pressure (HHP) involves subjecting foods to high isostatic pressure, causing a number of changes in the morphology, cell membrane, or biochemical reactions of microorganisms. All these effects are related to the inactivation of microorganisms, and compared to classical thermal conservation methods such as pasteurization, HHP process tend to preserve the nutritional, functional, and sensorial qualities of perishable foods [6,7]

Summary

Introduction

In the last few years, the Brazilian fruit juice industry has undergone an expansion, especially due to the expansion of international markets for tropical fruit juices exhibiting high nutritional value as well as exotic flavors. HHP involves subjecting foods to high isostatic pressure (from 100 to 1000 MPa), causing a number of changes in the morphology, cell membrane, or biochemical reactions of microorganisms. All these effects are related to the inactivation of microorganisms, and compared to classical thermal conservation methods such as pasteurization, HHP process tend to preserve the nutritional, functional, and sensorial qualities of perishable foods [6,7]. The yeast and mold that survive such low pH ranges are relatively susceptible to HHP [6] Another advantage of this process in fruit products is that fruits are rich in phenolic compounds, and many of these compounds are lost in heat treatment [8]

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