Ultrasound-assisted homogenization and gum Arabic combined to physicochemical quality of cupuaçu juice
The influence of ultrasound (US)-assisted homogenization and gum Arabic (GA) on the colloidal stability of cupuaçu juice has been studied. The experimental design was a complete factorial with two levels for US (750 and 1,000 J/cm3) and GA (0.5 and 1% w/w). The increase in energy density and GA conc...
| Autor principal: | Silva, Larissa Fernanda Rodrigues da |
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| Outros Autores: | Gomes, Anice da Silva, Castro, Débora Raquel Gomes, Souza, Francisca das Chagas do Amaral, Mar, Josiana Moreira, Silva, Laiane Souza da, Sanches, Edgar Aparecido, Bezerra, Jaqueline de Araújo, Bakry, Amr Mohamed, Campelo-Felix, Pedro Henrique |
| Grau: | Artigo |
| Idioma: | English |
| Publicado em: |
Journal of Food Processing and Preservation
2020
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| Assuntos: | |
| Acesso em linha: |
https://repositorio.inpa.gov.br/handle/1/16625 |
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oai:repositorio:1-16625 |
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dspace |
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oai:repositorio:1-16625 Ultrasound-assisted homogenization and gum Arabic combined to physicochemical quality of cupuaçu juice Silva, Larissa Fernanda Rodrigues da Gomes, Anice da Silva Castro, Débora Raquel Gomes Souza, Francisca das Chagas do Amaral Mar, Josiana Moreira Silva, Laiane Souza da Sanches, Edgar Aparecido Bezerra, Jaqueline de Araújo Bakry, Amr Mohamed Campelo-Felix, Pedro Henrique Additives Biochemistry Body Fluids Food Storage Homogenization Method Phase Separation Ultrasonics Viscosity Amazon Rainforest Colloidal Stability Economic Importance Non-thermal Technology Physical Characteristics Physico-chemical Quality Polyphenol Oxidase Ultrasonic Homogenization Physicochemical Properties The influence of ultrasound (US)-assisted homogenization and gum Arabic (GA) on the colloidal stability of cupuaçu juice has been studied. The experimental design was a complete factorial with two levels for US (750 and 1,000 J/cm3) and GA (0.5 and 1% w/w). The increase in energy density and GA concentration increased the viscosity of the juice, reducing its sedimentation. Increased energy density occurs to increased bioavailability of vitamin C in cupuaçu juice serum. The two levels of energy density of US were effective in the denaturation of the polyphenol oxidase and peroxidase enzymes. The use of US and GA may be a good alternative for the food industry to maintain the physicochemical properties of cupuaçu juice during storage. Practical applications: Cupuaçu is a fruit with great economic importance for the region of the Amazon Rainforest. Due to their physical characteristics, the juices present a rapid phase separation and it can compromise their processing and sensorial acceptance. The use of the ultrasonic homogenization process and the addition of natural hydrocolloids (GA) can improve the physical juice quality because the US reduces the particles size and the hydrocolloid increases the viscosity of the serum, reducing the separation of the phases of the juice. Also, the study is interesting due to the use of nonthermal technologies and natural additives, maintaining the nutritional juices quality. © 2019 Wiley Periodicals, Inc. 2020-06-15T21:35:29Z 2020-06-15T21:35:29Z 2019 Artigo https://repositorio.inpa.gov.br/handle/1/16625 10.1111/jfpp.14072 en Volume 43, Número 9 Restrito Journal of Food Processing and Preservation |
| institution |
Instituto Nacional de Pesquisas da Amazônia - Repositório Institucional |
| collection |
INPA-RI |
| language |
English |
| topic |
Additives Biochemistry Body Fluids Food Storage Homogenization Method Phase Separation Ultrasonics Viscosity Amazon Rainforest Colloidal Stability Economic Importance Non-thermal Technology Physical Characteristics Physico-chemical Quality Polyphenol Oxidase Ultrasonic Homogenization Physicochemical Properties |
| spellingShingle |
Additives Biochemistry Body Fluids Food Storage Homogenization Method Phase Separation Ultrasonics Viscosity Amazon Rainforest Colloidal Stability Economic Importance Non-thermal Technology Physical Characteristics Physico-chemical Quality Polyphenol Oxidase Ultrasonic Homogenization Physicochemical Properties Silva, Larissa Fernanda Rodrigues da Ultrasound-assisted homogenization and gum Arabic combined to physicochemical quality of cupuaçu juice |
| topic_facet |
Additives Biochemistry Body Fluids Food Storage Homogenization Method Phase Separation Ultrasonics Viscosity Amazon Rainforest Colloidal Stability Economic Importance Non-thermal Technology Physical Characteristics Physico-chemical Quality Polyphenol Oxidase Ultrasonic Homogenization Physicochemical Properties |
| description |
The influence of ultrasound (US)-assisted homogenization and gum Arabic (GA) on the colloidal stability of cupuaçu juice has been studied. The experimental design was a complete factorial with two levels for US (750 and 1,000 J/cm3) and GA (0.5 and 1% w/w). The increase in energy density and GA concentration increased the viscosity of the juice, reducing its sedimentation. Increased energy density occurs to increased bioavailability of vitamin C in cupuaçu juice serum. The two levels of energy density of US were effective in the denaturation of the polyphenol oxidase and peroxidase enzymes. The use of US and GA may be a good alternative for the food industry to maintain the physicochemical properties of cupuaçu juice during storage. Practical applications: Cupuaçu is a fruit with great economic importance for the region of the Amazon Rainforest. Due to their physical characteristics, the juices present a rapid phase separation and it can compromise their processing and sensorial acceptance. The use of the ultrasonic homogenization process and the addition of natural hydrocolloids (GA) can improve the physical juice quality because the US reduces the particles size and the hydrocolloid increases the viscosity of the serum, reducing the separation of the phases of the juice. Also, the study is interesting due to the use of nonthermal technologies and natural additives, maintaining the nutritional juices quality. © 2019 Wiley Periodicals, Inc. |
| format |
Artigo |
| author |
Silva, Larissa Fernanda Rodrigues da |
| author2 |
Gomes, Anice da Silva Castro, Débora Raquel Gomes Souza, Francisca das Chagas do Amaral Mar, Josiana Moreira Silva, Laiane Souza da Sanches, Edgar Aparecido Bezerra, Jaqueline de Araújo Bakry, Amr Mohamed Campelo-Felix, Pedro Henrique |
| author2Str |
Gomes, Anice da Silva Castro, Débora Raquel Gomes Souza, Francisca das Chagas do Amaral Mar, Josiana Moreira Silva, Laiane Souza da Sanches, Edgar Aparecido Bezerra, Jaqueline de Araújo Bakry, Amr Mohamed Campelo-Felix, Pedro Henrique |
| title |
Ultrasound-assisted homogenization and gum Arabic combined to physicochemical quality of cupuaçu juice |
| title_short |
Ultrasound-assisted homogenization and gum Arabic combined to physicochemical quality of cupuaçu juice |
| title_full |
Ultrasound-assisted homogenization and gum Arabic combined to physicochemical quality of cupuaçu juice |
| title_fullStr |
Ultrasound-assisted homogenization and gum Arabic combined to physicochemical quality of cupuaçu juice |
| title_full_unstemmed |
Ultrasound-assisted homogenization and gum Arabic combined to physicochemical quality of cupuaçu juice |
| title_sort |
ultrasound-assisted homogenization and gum arabic combined to physicochemical quality of cupuaçu juice |
| publisher |
Journal of Food Processing and Preservation |
| publishDate |
2020 |
| url |
https://repositorio.inpa.gov.br/handle/1/16625 |
| _version_ |
1787144123080245248 |
| score |
11.755432 |