Phenolic Compounds Stability of Grumixama (Eugenia brasiliensis) Juice during Processing and Storage

被引:0
|
作者
Modesto Junior, Elivaldo Nunes [1 ]
Chaves, Rosane Patricia Ferreira [1 ]
Martins, Mayara Galvao [2 ]
Pereira, Gustavo Araujo [1 ,3 ]
Chiste, Renan Campos [1 ,3 ]
Pena, Rosinelson da Silva [1 ,3 ]
机构
[1] Fed Univ Para UFPA, Inst Technol ITEC, Grad Program Food Sci & Technol PPGCTA, BR-66075110 Belem, PA, Brazil
[2] Mamiraua Inst Sustainable Dev IDSM, Innovat Dev & Adaptat Sustainable Technol Res Grp, BR-69553225 Tefe, AM, Brazil
[3] Fed Univ Para UFPA, Inst Technol ITEC, Fac Food Engn FEA, BR-66075110 Belem, PA, Brazil
来源
BEVERAGES | 2023年 / 9卷 / 04期
关键词
bioactive compounds; food processing; enzymatic inactivation; thermal treatment; anthocyanins stability; THERMAL PASTEURIZATION; ANTHOCYANINS; POLYPHENOLOXIDASE; DEGRADATION; PEROXIDASE; PRESSURE; FRUITS; COLOR;
D O I
10.3390/beverages9040091
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Grumixama is an anthocyanin-rich berry commonly found in South America, yet not widely consumed by Brazilians due to the lack of studies covering its technological properties. Therefore, the stability of anthocyanins and the activity of oxidoreductase enzymes in grumixama juice during thermal treatment (60 degrees C to 100 degrees C) and storage (at 25 degrees C and 7 degrees C) were evaluated. As a result, the pasteurization of grumixama juice at 80 degrees C for 60 s completely inactivated peroxidase (POD) and polyphenol oxidase (PPO), eliminated microorganisms, and induced low degradation of the total anthocyanins (40%) and minimal degradation of the total phenolic compounds. Four anthocyanins were monitored in the pasteurized juice, namely delphinidin 3-glucoside, cyanidin 3-glucoside, and two unidentified anthocyanins. Despite the temperature range, the qualitative chromatographic profile of the anthocyanins did not change, while the contents were affected. The binominal temperature/time of 80 degrees C/60 s effectively inactivated PPO and POD enzymes, promoted moderate alterations in the contents of total anthocyanins and total phenolic compounds, and ensured the microbiological quality of grumixama juice. Grumixama juice can be used as a health food due to its high content of antioxidant phenolic compounds, especially anthocyanins.
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页数:14
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