Abstract
Acai is a fruit of the Amazon region consumed as beverage, pulp, and other products, being exported to many countries because of its peculiar characteristic flavor and antioxidant power potential. For Acai there is still a need for improving sanitizing processes, making it more effective, reducing the microbiological contamination without affecting either the physicochemical and sensory characteristics of final product. Thermal (blanching at 80 and 90C) and nonthermal treatments (150 mg/L-1 chlorination and 4 mg/L-1 aqueous ozonation) were applied to fruits in order to evaluated their anthocyanins content and also processed beverages for coloring, sensory characteristics, and their purchase intentions. Ozonated fruits exhibited less anthocyanins content and beverage originated from this process showed higher color difference from the traditional beverage. Consumers could not distinguish among beverages processed thermally and sanitized by chlorination. Beverage from blanched fruits in both temperatures obtained good notes and positive purchase intention.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
