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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos; Embrapa Amazônia Oriental. |
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Data corrente: |
16/10/2014 |
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Data da última atualização: |
19/10/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
MATTIETTO, R. A.; GOMES, F. S.; MATTA, V. M. |
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Afiliação: |
RAFAELLA DE ANDRADE MATTIETTO, CPATU; FLAVIA DOS SANTOS GOMES, CTAA; VIRGINIA MARTINS DA MATTA, CTAA. |
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Título: |
Effect of açaí pasteurization conditions on its antioxidant activity. |
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Ano de publicação: |
2014 |
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Fonte/Imprenta: |
Acta Horticulturae, v. 1040, p. 179-185, 2014. |
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Idioma: |
Inglês |
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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 (p0.05) 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. MenosThe 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 (p0.05) 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 obtain... Mostrar Tudo |
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Palavras-Chave: |
Atividade antioxidante; Qualidade da polpa. |
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Thesagro: |
Açaí; Euterpe Oleracea; Pasteurização; Tratamento Térmico. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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Marc: |
LEADER 02305naa a2200217 a 4500
001 1997420
005 2022-10-19
008 2014 bl uuuu u00u1 u #d
100 1 $aMATTIETTO, R. A.
245 $aEffect of açaí pasteurization conditions on its antioxidant activity.
260 $c2014
520 $aThe 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 (p0.05) 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.
650 $aAçaí
650 $aEuterpe Oleracea
650 $aPasteurização
650 $aTratamento Térmico
653 $aAtividade antioxidante
653 $aQualidade da polpa
700 1 $aGOMES, F. S.
700 1 $aMATTA, V. M.
773 $tActa Horticulturae$gv. 1040, p. 179-185, 2014.
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Registro original: |
Embrapa Amazônia Oriental (CPATU) |
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| Registros recuperados : 185 | |
| 1. |  | MATTIETTO, R. A.; MATTA, V. M. Cajá (Spondias mombin L.). In: YAHIA, E. M. (Ed.). Postharvest biology and technology of tropical and subtropical fruits. Oxford: Woodhead Publishing, 2011. v. 2, cap. 15, p. 330-351.| Tipo: Capítulo em Livro Técnico-Científico |
| Biblioteca(s): Embrapa Amazônia Oriental. |
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| 2. | | MATTIETTO, R. A.; MATTA, V. M. Cajá (Spondias mombin L.). In: YAHIA, E. M. (Ed.). Postharvest biology and technology of tropical and subtropical fruits. Oxford: Woodhead Publishing, 2011. v. 2, cap. 15, p. 330-351.| Tipo: Capítulo em Livro Técnico-Científico |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 3. | | ABREU, L. F.; MATTIETTO, R. de A. Procedimentos de fabricação dos derivados de mandioca: recomendações para obtenção de produtos seguros e de qualidade. In: MODESTO JUNIOR, M. de S.; ALVES, R. N. B. (Ed.). Cultura da mandioca: aspectos socioeconômicos, melhoramento genético, sistemas de cultivo, manejo de pragas e doenças e agroindústria. Brasília, DF: Embrapa, 2016. Cap. 13, p. 223-241.| Tipo: Capítulo em Livro Técnico-Científico |
| Biblioteca(s): Embrapa Amazônia Oriental. |
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| Registros recuperados : 185 | |
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