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| Content Provider | PubMed Central |
|---|---|
| Author | Cesar, Leiliane Teles Cabral, MarÃlia De Freitas Maia, Geraldo Arraes Figueiredo, Raimundo Wilane De Miranda, Maria Raquel Alcântara De Sousa, Paulo Henrique Machado De 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. |
| Related Links | http://dx.doi.org/10.1007/s13197-012-0809-6 |
| Ending Page | 3300 |
| Page Count | 8 |
| Starting Page | 3293 |
| File Format | |
| ISSN | 09758402 |
| e-ISSN | 09758402 |
| Journal | Journal of Food Science and Technology |
| Issue Number | 11 |
| Volume Number | 51 |
| Language | English |
| Publisher | Springer India |
| Publisher Date | 2014-11-01 |
| Access Restriction | Open |
| Rights Holder | Springer India |
| Subject Keyword | Research in Higher Education |
| Content Type | Text |
| Resource Type | Article |
| Subject | Food Science |
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