Data/hora: 15/06/2024 04:24:16

Biblioteca(s): | Embrapa Agroindústria de Alimentos; Embrapa Amazônia Oriental.
Data corrente: | 16/10/2014
Data da última atualização: | 19/10/2022
Autoria: | MATTIETTO, R. A.; GOMES, F. S.; MATTA, V. M.
Afiliação: | RAFAELLA DE ANDRADE MATTIETTO, CPATU; FLAVIA DOS SANTOS GOMES, CTAA; VIRGINIA MARTINS DA MATTA, CTAA.
Título: | Effect of açaí pasteurization conditions on its antioxidant activity.
Ano de publicação: | 2014
Fonte/Imprenta: | Acta Horticulturae, v. 1040, p. 179-185, 2014.
Idioma: | Inglês
Conteúdo: | The açaí tree has been considered as the most important palm of the North Region of Brazil, as its fruit pulp consumption has largely increased in the last years being commercialized all over the world mainly due to its composition in bioactive compounds and potentiality as a functional product. In this work, the effect of the thermal process conditions on the antioxidant capacity of the açaí pulp was evaluated. The açaí fruit, obtained from natural populations of Abaetetuba, Pará, Brazil, was extracted in a mechanical açaí depulper, with water addition. The total solids content of the obtained pulp was 13%. The pasteurization was conducted in a continuous small scale system and the tested conditions followed a composed rotational experimental plan, which had temperature and time as independent factors and the antioxidant activity as the main response. Results showed that none of the two factors or their interactions was significant at 95% probability, which means that the antioxidant activity is not significantly affected with time or temperature on proposed levels. The tendency plot suggests that the antioxidant activity tends to increase, preferentially, when lower temperatures and higher residence times are applied or with high temperatures with very little residence times. The Tukey test (p&#61603;0.05) showed that there was not a significant difference among most of the tested conditions, the control sample being equal to the pasteurized samples except for those obtained at 75°C/65 s, 90°C/65 s and 82.5°C/ 50 s. It is possible to say that there is a range of time and temperature pasteurization conditions that permit to preserve the quality of the açaí pulp.
Palavras-Chave: | Atividade antioxidante; Qualidade da polpa.
Thesagro: | Açaí; Euterpe Oleracea; Pasteurização; Tratamento Térmico.
Categoria do assunto: | X Pesquisa, Tecnologia e Engenharia
Registro original: | Embrapa Amazônia Oriental (CPATU)

Exemplares:

CPATU - (50251-1) - UPC - AP - DD -  -  -  - DIS
CTAA - (12536-1) - UPC - AP - PP - 2014/178 -  - 2014.00178 - DIS