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|Title:||High isostatic pressure and thermal processing of açaí fruit (euterpe oleracea martius): effect on pulp color and inactivation of peroxidase and polyphenol oxidase|
|Author:||Jesus, Ana Laura Tibério de|
Leite, Thiago Soares
|Abstract:||The present study evaluated the effect of high isostatic pressure (HIP) on the activity of peroxidase (POD) and polyphenol oxidase (PPO) from açaí. Açaí pulp was submitted to several combinations of pressure (400, 500, 600 MPa), temperature (25 and 65 °C) for 5 and 15 min. The combined effect of HIP technology and high temperatures (690 MPa by 2 and 5 min at 80 °C) was also investigated and compared to the conventional thermal treatment (85 °C/1 min). POD and PPO enzyme activity and instrumental color were examined after processing and after 24 h of refrigerated storage. Results showed stability of POD for all pressures at 25 °C, which proved to be heat-resistant and baro-resistant at 65 °C. For PPO, the inactivation at 65 °C was 71.7% for 600 MPa after 15 min. In general, the increase in temperature from 25 °C to 65 °C reduced the PPO relative activity with no changes in color. Although the thermal treatment and the HIP (690 MPa) along with high temperature (80 °C) reduced the PPO relative activity, and relevant darkening was observed in the processed samples. Thus, it can be concluded that POD is more baro-resistant than PPO in açaí pulp subjected to the same HIP processing conditions and processing at 600 MPa/65 °C for 5 min may be an effective alternative for thermal pasteurization treatments|
|Appears in Collections:||FEA - Artigos e Outros Documentos|
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