Please use this identifier to cite or link to this item:
Type: Artigo
Title: Effect Of Differently Processed Acai (euterpe Oleracea Mart.) On The Retention Of Phenolics And Anthocyanins In Chewy Candies
Author: da Silva
Lidiane Bataglia; Annetta
Fernanda Elena; Alves
Adriana Barreto; Queiroz
Marise Bonifacio; Fadini
Ana Lucia; da Silva
Marta Gomes; Efraim
Abstract: This study investigated the effects of processing and storage on the physicochemical properties and retention of antioxidant compounds of no-added sucrose chewy candies (NASC) incorporated with differently processed acai (frozen pulp, spray-dried and freeze-dried powders). NASC containing freeze-dried acai had the highest softness and recoveries of total phenolic (TP) and total anthocyanin (TA) immediately after production. Colour parameters and antioxidant capacity by ABTS and ORAC assays had no significant differences after 6months of NASC storage, except for ORAC in NASC containing spray-dried acai, whereas DPPH center dot in all samples significantly increased. Water activity and hardness also increased after storage, whereas TP and TA contents decreased, despite presenting good retentions (approx. 72-78% TP and 84-99% TA). This study suggests that acai has a great potential to be used as a natural pigment and antioxidant source in candy manufacturing, meeting consumption trends towards healthier products.
Subject: Acai
Antioxidant Activity
Chewy Candy
Processing Effects
Editor: Wiley-Blackwell
Rights: fechado
Identifier DOI: 10.1111/ijfs.13245
Date Issue: 2016
Appears in Collections:Unicamp - Artigos e Outros Documentos

Files in This Item:
File SizeFormat 
000388559500012.pdf254.22 kBAdobe PDFView/Open

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.