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

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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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Acknowledgements

The authors wish to thank the Coordenaçao de Aperfeiçoamento de Pessoal de Nivel Superior (CAPES) and the Fundaçao Cearense de Amparo a Pesquisa (FUNCAP) for the financial support.

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Authors and Affiliations

  1. Fruit and Vegetable Laboratory, Department of Food Technology, Federal University of Ceará, Av. Mister Hull 2977, Campus do Pici, P.O. Box 12.168, 60356-000, Fortaleza, Ceará, Brazil

    Leiliane Teles Cesar, Marília de Freitas Cabral, Geraldo Arraes Maia, Raimundo Wilane de Figueiredo, Maria Raquel Alcântara de Miranda, Paulo Henrique Machado de Sousa, Isabella Montenegro Brasil & Carmen Luiza Gomes

  2. Food Processing Engineering Laboratory, Biological and Agricultural Engineering Department, Texas A&M University, 2117 TAMU, College Station, TX, 77843-2117, USA

    Carmen Luiza Gomes

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  1. Leiliane Teles Cesar
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  2. Marília de Freitas Cabral
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  3. Geraldo Arraes Maia
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  4. Raimundo Wilane de Figueiredo
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  5. Maria Raquel Alcântara de Miranda
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  6. Paulo Henrique Machado de Sousa
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  7. Isabella Montenegro Brasil
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  8. Carmen Luiza Gomes
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Correspondence to Isabella Montenegro Brasil.

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Dr. Isabella Brasil is the responsible person for this project

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Cesar, L.T., de Freitas Cabral, M., Maia, G.A. et al. Effects of clarification on physicochemical characteristics, antioxidant capacity and quality attributes of açaí (Euterpe oleracea Mart.) juice. J Food Sci Technol 51, 3293–3300 (2014). https://doi.org/10.1007/s13197-012-0809-6

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  • DOI: https://doi.org/10.1007/s13197-012-0809-6

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