Effects of clarification on physicochemical characteristics, antioxidant capacity and quality attributes of açaí (Euterpe oleracea Mart.) juice.

Content Provider	Europe PMC
Author	Cesar, Leiliane Teles de Freitas Cabral, Marília Maia, Geraldo Arraes de Figueiredo, Raimundo Wilane de Miranda, Maria Raquel Alcântara de Sousa, Paulo Henrique Machado Brasil, Isabella Montenegro Gomes, Carmen Luiza
Abstract	The effects of a clarifying process using pectinases and chitosan on the physicochemical characteristics, antioxidant capacity and quality attributes of açaí fruit (Euterpe oleracea Mart.) juice were evaluated. Clarification of acaí pulp resulted (P ≤ 0.05) in a 50 % loss of total anthocyanin (4.2730 mg/100 mL) and 29 % reduction in antioxidant capacity (33.60 μM FeSO4/g). A high association (P ≤ 0.05) was found between the decrease of antioxidant capacity and total anthocyanin loss. The use of pectinases associated with chitosan as an aid for clarification of açaí juice proved to be highly effective and resulted in a clear juice with a brighter purple to red color that was free of lipids, insoluble solids, and others substances that cause hazes. The obtained clarified açaí juice is a genuinely high-value anthocyanin-rich product that could be used as colorant and functional ingredient to fruit juices and soft drinks.
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ISSN	00221155
Volume Number	51
DOI	10.1007/s13197-012-0809-6
PubMed Central reference number	PMC4571208
Issue Number	11
PubMed reference number	26396323
Journal	Journal of Food Science and Technology [J Food Sci Technol]
e-ISSN	09758402
Language	English
Publisher	Springer India
Publisher Date	2012-09-16
Publisher Place	India
Access Restriction	Open
Rights License	© Association of Food Scientists & Technologists (India) 2012
Subject Keyword	Açaí Euterpe oleracea Pectinases Clarification Tropical juice Chitosan
Content Type	Text
Resource Type	Article
Subject	Food Science