Effect of differently processed açai (Euterpe oleracea Mart.) on the retention of phenolics and anthocyanins in chewy candies

International Journal of Food Science and Technology

Volumn 51, Issue 12, 2016, Pages 2603-2612

  da Silva, Lidiane Bataglia ^a   Annetta, Fernanda Elena ^b   Alves, Adriana Barreto ^c   Queiroz, Marise Bonifácio ^a   Fadini, Ana Lúcia ^a   da Silva, Marta Gomes ^a   Efraim, Priscilla ^b  

^a INSTITUTO DE TECNOLOGIA DE ALIMENTOS   (Brazil)

^b UNIVERSITY OF CAMPINAS   (Brazil)

^c Ministry of Agriculture and Food Supply (LARA/SP)   (Brazil)

Author keywords

anthocyanins; antioxidant activity; A ai; chewy candy; colour; phenolics; processing effects; storage

Indexed keywords

AGENTS; ANTHOCYANINS; ANTIOXIDANTS; COLOR; ENERGY STORAGE; SPRAY DRYING; WATER HARDNESS;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; ANTIOXIDANT COMPOUNDS; CHEWY CANDY; COLOUR PARAMETERS; PHENOLICS; PHYSICOCHEMICAL PROPERTY; PROCESSING EFFECTS;

FOOD STORAGE;

EID: 84995743369     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.13245     Document Type: Article

References (39)

1. AOAC. (2012). Official Methods of Analysis of AOAC International, 19th edn. Gaithersburg, USA: Association of Official Analytical Chemists.
2. Brand-Williams, W., Cuvelier, M.E. & Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT - Food Science and Technology, 28, 25–30.
3. Bruttel, P. & Schlink, R. (2003). Monograph: Water Determination by Karl Fischer Titration. Switzerland: Metrohm Ltd. (Chapter 11).
4. Canuto, G.A.B., Xavier, A.A.O., Neves, L.C. & Benassi, M.T. (2010). Caracterização físico-química de polpas de frutos da Amazônia e sua correlação com a atividade anti-radical livre. Revista Brasileira de Fruticultura, 32, 1196–1205.
5. Cappa, C., Lavelli, V. & Mariotti, M. (2015). Fruit candies enriched with grape skin powders: physicochemical properties. LWT - Food Science and Technology, 62, 569–575.
6. Chan, C.-L., Gan, R.-Y. & Corke, H. (2016). The phenolic composition and antioxidant capacity of soluble and bound extracts in selected dietary spices and medicinal herbs. International Journal of Food Science and Technology, 51, 565–573.
7. Cohen, K.O., Mattietto, R.A., Chisté, R.C. & Oliveira, M.S.P. (2009). Caracterização físico-química e funcional da polpa extraída de frutos da cultivar de açaizeiro BRS Pará. Boletim de Pesquisa e Desenvolvimento, 70, 1–22.
8. Dávalos, A., Gómez-Cordovés, C. & Bartolomé, B. (2004). Extending applicability of the oxygen radical absorbance capacity (ORAC-Fluorescein) Assay. Journal of Agricultural and Food Chemistry, 52, 48–54.
9. Ergun, R., Lietha, R. & Hartel, R.W. (2010). Moisture and shelf life in sugar confections. Critical Reviews in Food Science and Nutrition, 50, 162–192.
10. Ersus, S. & Yurdagel, U. (2007). Microencapsulation of anthocyanin pigments of black carrot (Daucuscarota L.) by spray drier. Journal of Food Engineering, 80, 805–812.
11. Fadini, A.L., Facchini, F., Queiroz, M.B., Anjos, V.D.A. & Yotsuyanagi, K. (2003). Influência de diferentes ingredientes na textura de balas moles produzidas com e sem goma gelana. Bol. Centro Pesqui. Process, 21, 131–140.
12. Haminiuk, C.W.I., Maciel, G.M., Plata-Oviedo, M.S.V. & Peralta, R.M. (2012). Phenolic compounds in fruits – an overview. International Journal of Food Science and Technology, 47, 2023–2044.
13. Hani, N.M., Romli, S.R. & Ahmad, M. (2015). Influences of red pitaya fruit puree and gelling agents on the physicomechanical properties and quality changes of gummy confections. International Journal of Food Science and Technology, 50, 331–339.
14. Harakotr, B., Suriharn, B., Tangwongchai, R., Scott, M.P. & Lertrat, K. (2014). Anthocyanin, phenolics and antioxidant activity changes in purple waxy corn as affected by traditional cooking. Food Chemistry, 164, 510–517.
15. Hassimotto, N.M.A., Genovese, M.I. & Lajolo, F.M. (2005). Antioxidant activity of dietary fruits, vegetables, and commercial frozen fruit pulps. Journal of Agricultural and Food Chemistry, 53, 2928–2935.
16. Kähkönen, M.P., Hopia, A.I., Vuorela, H.J. et al. (1999). Antioxidant activity of plant extracts containing phenolic compounds. Journal of Agricultural and Food Chemistry, 47, 3954–3962.
17. Kang, J., Thakali, K.M., Xie, C. et al. (2012). Bioactivities of açaí (Euterpe precatoria Mart.) fruit pulp, superior antioxidant and anti-inflammatory properties to Euterpe oleracea Mart. Food Chemistry, 133, 671–677.
18. Lai, Q., Wang, H., Guo, X. et al. (2016). Comparison of phytochemical profiles, antioxidant and cellular antioxidant activities of seven cultivars of Aloe. International Journal of Food Science and Technology, 51, 1489–1494.
19. Minolta, K. (1998). Precise Color Communication: Color Control from Perception to Instrumentation. Japan: Konica Minolta, Inc. (Chapters 1, 4).
20. Mongia, G. (2014). Fruit ingredients in confectionery applications. The Manufacturing Confectioner, 94, 73–82.
21. Munawar, N. & Jamil, H.M.T.H. (2014). The Islamic perspective approach on plant pigments as natural food colourants. Procedia - Social and Behavioral Sciences, 121, 193–203.
22. Nora, C.D., Müller, C.D.R., Bona, G.S. et al. (2014). Effect of processing on the stability of bioactive compounds from red guava (Psidium cattleyanum Sabine) and guabiju (Myrcianthes pungens). Journal of Food Composition and Analysis, 34, 18–25.
23. Pacheco-Palencia, L.A. & Talcott, S.T. (2010). Chemical stability of açai fruit (Euterpe oleracea Mart.) anthocyanins as influenced by naturally occurring and externally added polyphenolic cofactors in model systems. Food Chemistry, 118, 17–25.
24. Pacheco-Palencia, L.A., Duncan, C.E. & Talcott, S.T. (2009). Phytochemical composition and thermal stability of two commercial açai species, Euterpe oleracea and Euterpe precatória. Food Chemistry, 115, 1199–1205.
25. Patras, A., Brunton, N.P., O'Donnell, C. & Tiwari, B.K. (2010). Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation. Trends in Food Science & Technology, 21, 3–11.
26. Paz, M., Gúllon, P., Barroso, M.F. et al. (2015). Brazilian fruit pulps as functional foods and additives: evaluation of bioactive compounds. Food Chemistry, 172, 462–468.
27. Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M. & Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology & Medicine, 26, 1231–1237.
28. Rufino, M.S.M., Alves, R.E., Brito, E.S., Pérez-Jiménez, J., Saura-Calixto, F. & Mancini-Filho, J. (2010). Bioactive compounds and antioxidant capacities of 18 non-traditional tropical fruits from Brazil. Food Chemistry, 121, 996–1002.
29. Sentko, A. & Willibald-Ettle, I. (2012). Isomalt. In: Sweeteners and Sugar Alternatives in Food Technology. (edited by K. O'Donnell & M.W. Kearsley) Pp. 243–273. Oxford: Wiley-Blackwell.
30. Silva, L.B., Queiroz, M.B., Fadini, A.L., Fonseca, R.C.C., Germer, S.P.M. & Efraim, P. (2016). Chewy candy as a model system to study the influence of polyols and fruit pulp (açai) on texture and sensorial properties. LWT - Food Science and Technology, 65, 268–274.
31. Singleton, V.L. & Rossi, J.A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture, 16, 144–158.
32. StatSoft Inc. (2012). Statistica v.12 for Windows. Tulsa, USA: Statsoft (software).
33. Teixeira, L.N., Stringheta, P.C. & Oliveira, F.A. (2008). Comparação de métodos para quantificação de antocianinas. Revista Ceres, 55, 297–304.
34. Tonon, R.V., Brabet, C. & Hubinger, M.D. (2008). Influence of process conditions on the physicochemical properties of açai (Euterpe oleraceae Mart.) powder produced by spray drying. Journal of Food Engineering, 88, 411–418.
35. Tonon, R.V., Brabet, C., Pallet, D., Brat, P. & Hubinger, M.D. (2009). Physicochemical and morphological characterisation of açai (Euterpe oleraceae Mart.) powder produced with different carrier agents. International Journal of Food Science and Technology, 44, 1950–1958.
36. Tonon, R.V., Brabet, C. & Hubinger, M.D. (2010). Anthocyanin stability and antioxidant activity of spray-dried açai (Euterpe oleracea Mart.) juice produced with different carrier agents. Food Research International, 43, 907–914.
37. Wu, R., Frei, B., Kennedy, J.A. & Zhao, Y. (2010). Effects of refrigerated storage and processing technologies on the bioactive compounds and antioxidant capacities of ‘Marion’ and ‘Evergreen’ blackberries. LWT - Food Science and Technology, 43, 1253–1264.
38. Yamaguchi, K.K.L., Pereira, L.F.R., Lamarão, C.V., Lima, E.S. & Veiga-Junior, V.F. (2015). Amazon acai: chemistry and biological activities: a review. Food Chemistry, 179, 137–151.
39. Zenebon, O., Pascuet, N.S. & Tiglea, P. (2008). Métodos Físico-Químicos Para Análise de Alimentos. Pp. 119–121. São Paulo: Instituto Adolfo Lutz.