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Thermal and non-thermal processing effect on açai juice composition.
Maria de Fátima D Linhares1, Elenilson G Alves Filho1, Lorena Mara A Silva2
1Departamento de Tecnologia de Alimentos (DETAL), Universidade Federal do Ceará, Campus do Pici, Bloco 858, CEP 60440-900 Fortaleza, CE, Brazil.
Food Research International (Ottawa, Ont.)
|August 28, 2020
Summary
Different processing methods impact açai juice composition and bioactive compounds. Thermal processing (HTST, UHT) altered fatty acids and phenolics, while non-thermal methods affected sugars and amino acids, with varying effects on bioaccessibility.
Area of Science:
- Food Science
- Biochemistry
- Analytical Chemistry
Background:
- Açai juice is rich in bioactive compounds but susceptible to degradation during processing.
- Understanding the impact of various processing techniques on açai juice quality is crucial for preserving its nutritional value.
Purpose of the Study:
- To evaluate the effects of High-Temperature Short Time (HTST), Ultra High Temperature (UHT), High Power Ultrasound (US), UV-pulsed-light, and Low Pressure Plasma (LPP) on açai juice.
- To analyze changes in composition, stability, and bioactive compound bioaccessibility using a 1H NMR-based approach coupled with chemometrics.
Main Methods:
- Comparative analysis of açai juice processed via thermal (HTST, UHT) and non-thermal (US, UV-pulsed-light, LPP) methods.
- Utilized 1H Nuclear Magnetic Resonance (NMR) spectroscopy and chemometrics to assess compositional changes.
- Evaluated the bioaccessibility of key bioactive compounds, including sugars, amino acids, fatty acids, phenolics, anthocyanins, and vitamin C.
Main Results:
- Non-thermal methods generally increased sugars (glucose, fructose) and betaine, except for US.LPP.
- Thermal processing (HTST, UHT) increased fatty acids and phenolic compounds.
- Bioaccessibility of phenolic compounds decreased with processing; UHT showed a 2-fold increase in anthocyanin bioaccessibility.
- Combined non-thermal treatment reduced biocompound bioaccessibility to 40%, but US.LPP improved vitamin C by 8%.
- UHT significantly decreased vitamin C bioaccessibility while increasing anthocyanins.
- Thermal processing had a greater impact on vitamin C, anthocyanins, phenolics, and antioxidant activity (DPPH, ABTS, FRAP) during storage.
Conclusions:
- Processing significantly alters açai juice composition and bioactive compound profiles.
- Thermal processing methods like UHT enhance anthocyanin bioaccessibility but reduce vitamin C, with greater long-term impacts on overall quality.
- Non-thermal methods offer alternatives with varying effects, necessitating careful selection based on desired outcomes for açai juice preservation.
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