Food Science and Technology (Campinas)
Print version ISSN 0101-2061
ALBARICI, Tatiane Regina and PESSOA, José Dalton Cruz. Effects of heat treatment and storage temperature on the use of açaí drink by nutraceutical and beverage industries. Ciênc. Tecnol. Aliment. [online]. 2012, vol.32, n.1, pp. 9-14. Epub Mar 06, 2012. ISSN 0101-2061. http://dx.doi.org/10.1590/S0101-20612012005000026.
This study assesses the storage temperature effect on the anthocyanins of pasteurized and unpasteurized açaí pulp. The data was obtained using a pasteurized and lyophilized pulp (PLP) to evaluate the temperature effect (0, 25, and 40 °C). Part of non-pasteurized frozen pulp (NPP) was pasteurized (NPP-P) at 90 °C for 30 seconds; both pulps were stored at 40 °C. The anthocyanin content reduction in the drink was evaluated from the half-life time (t1/2), activation energy (Ea), temperature quotient (Q10), and the reaction rate constant (k). The t1/2 of the PLP anthocyanins stored at 40 °C was 1.8 times less than that stored at 25 °C and 15 times less than that stored at 0 °C; therefore, the higher temperatures decreased the stability of anthocyanins. The pasteurization increased the t1/2 by 6.6 times (10.14 hours for NPP and 67.28 hours for NPP-P). The anthocyanin degradation on NPP-P followed a first order kinetic, while NPP followed a second order kinetic; thus it can be said that the pasteurization process can improve the preservation of anthocyanins in the pulp.
Keywords : Euterpe oleracea; açaí pulp; anthocyanins; degradation; pasteurization.