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Effect of Processing on Bioactive Compounds, Physicochemical and Rheological Characteristics of Juçara, Banana and Strawberry Smoothie

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Abstract

This study aimed to evaluate the effect of processing steps on bioactive compounds and physicochemical and rheological characteristics of a juçara, banana and strawberry smoothie. The product was obtained by mixing the pulps of these fruits in previously defined proportions. The mixture was standardized in a pilot disintegrator, homogenized at 60 MPa in continuous mode and pasteurized at 90 °C for 35 s. The homogenization step increased the concentration of cyanidin-3-O-glucoside and cyanidin-3-O-rutinoside, major anthocyanins in the smoothie. However, these anthocyanins, as well as perlagonidin-3-O-glucoside, have been reduced (p<0.05) after the pasteurization step. The pasteurization also affected the instrumental color of the smoothie, expressed by Hue angle (p<0.05). Regarding to the rheological behavior, the smoothie, in all processing steps, presented a non-Newtonian fluid behavior with pseudoplastic characteristics (n<1). After homogenization, the smoothie became more fluid and homogeneous. Thus, despite the negative impact of pasteurization on the smoothie’s color, the pasteurized product preserves the bioactive compounds such as flavonoids and phenolic acids that are of great importance to human health. Furthermore, the development of this product contributes to add value to the juçara agro-chain and Atlantic Forest preservation.

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Acknowledgements

The authors are incredibly grateful to UFRJ, Embrapa and Capes for financial support.

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Authors and Affiliations

  1. School of Chemistry, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil

    Leilson de Oliveira Ribeiro & Suely Pereira Freitas

  2. Department of Food Technology, Federal Rural University of Rio de Janeiro, Seropédica, Brazil

    Ana Carolina Sérgio Almeida

  3. Embrapa Agroindústria de Alimentos, Rio de Janeiro, Brazil

    Carlos Wanderlei Piler de Carvalho, Renata Galhardo Borguini, José Carlos Sá Ferreira & Virgínia Martins da Matta

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  1. Leilson de Oliveira Ribeiro
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  2. Ana Carolina Sérgio Almeida
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Correspondence to Leilson de Oliveira Ribeiro.

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de Oliveira Ribeiro, L., Almeida, A.C.S., de Carvalho, C.W.P. et al. Effect of Processing on Bioactive Compounds, Physicochemical and Rheological Characteristics of Juçara, Banana and Strawberry Smoothie. Plant Foods Hum Nutr 73, 222–227 (2018). https://doi.org/10.1007/s11130-018-0681-2

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