Effect of differently processed açai (Euterpe oleracea Mart.) on the retention of phenolics and anthocyanins in chewy candies
This study investigated the effects of processing and storage on the physicochemical properties and retention of antioxidant compounds of no‐added sucrose chewy candies ( NASC ) incorporated with differently processed açai (frozen pulp, spray‐dried and freeze‐dried powders). NASC containing freeze‐dried açai had the highest softness and recoveries of total phenolic ( TP ) and total anthocyanin ( TA ) immediately after production. Colour parameters and antioxidant capacity by ABTS and ORAC assays had no significant differences after 6 months of NASC storage, except for ORAC in NASC containing spray‐dried açai, whereas DPPH • in all samples significantly increased. Water activity and hardness also increased after storage, whereas TP and TA contents decreased, despite presenting good retentions (approx. 72–78% TP and 84–99% TA ). This study suggests that açai has a great potential to be used as a natural pigment and antioxidant source in candy manufacturing, meeting consumption trends towards healthier products. Açai pulp and powders were used as natural alternatives for colouring chewy candies. Açai chewy candies (NASC) had colour and antioxidant capacities stable after the period of storage, highlighting increased DPPH˙ in all candies and ORAC in NASC‐SD. Total phenolic (TP) and anthocyanin (TA) content were well retained by the production and storage of NASC (recoveries over 71%, except for NASC‐FZ with TA recovery of approx. 49%). NASC‐FD had the highest recovery of TP and TA immediately after production..
| Medienart: |
Artikel |
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| Erscheinungsjahr: |
2016 |
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| Erschienen: |
2016 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:51 |
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| Enthalten in: |
International journal of food science & technology - 51(2016), 12, Seite 2603-2612 |
| Sprache: |
Englisch |
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| Beteiligte Personen: |
Silva, Lidiane Bataglia [VerfasserIn] |
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| Links: |
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| Themen: |
Açai |
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| doi: |
10.1111/ijfs.13245 |
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| funding: |
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| Förderinstitution / Projekttitel: |
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| PPN (Katalog-ID): |
OLC1987515315 |
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| 245 | 1 | 0 | |a Effect of differently processed açai (Euterpe oleracea Mart.) on the retention of phenolics and anthocyanins in chewy candies |
| 264 | 1 | |c 2016 | |
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| 520 | |a This study investigated the effects of processing and storage on the physicochemical properties and retention of antioxidant compounds of no‐added sucrose chewy candies ( NASC ) incorporated with differently processed açai (frozen pulp, spray‐dried and freeze‐dried powders). NASC containing freeze‐dried açai had the highest softness and recoveries of total phenolic ( TP ) and total anthocyanin ( TA ) immediately after production. Colour parameters and antioxidant capacity by ABTS and ORAC assays had no significant differences after 6 months of NASC storage, except for ORAC in NASC containing spray‐dried açai, whereas DPPH • in all samples significantly increased. Water activity and hardness also increased after storage, whereas TP and TA contents decreased, despite presenting good retentions (approx. 72–78% TP and 84–99% TA ). This study suggests that açai has a great potential to be used as a natural pigment and antioxidant source in candy manufacturing, meeting consumption trends towards healthier products. Açai pulp and powders were used as natural alternatives for colouring chewy candies. Açai chewy candies (NASC) had colour and antioxidant capacities stable after the period of storage, highlighting increased DPPH˙ in all candies and ORAC in NASC‐SD. Total phenolic (TP) and anthocyanin (TA) content were well retained by the production and storage of NASC (recoveries over 71%, except for NASC‐FZ with TA recovery of approx. 49%). NASC‐FD had the highest recovery of TP and TA immediately after production. | ||
| 540 | |a Nutzungsrecht: © 2016 Institute of Food Science and Technology | ||
| 650 | 4 | |a phenolics | |
| 650 | 4 | |a colour | |
| 650 | 4 | |a antioxidant activity | |
| 650 | 4 | |a Açai | |
| 650 | 4 | |a anthocyanins | |
| 650 | 4 | |a processing effects | |
| 650 | 4 | |a chewy candy | |
| 650 | 4 | |a storage | |
| 650 | 4 | |a Antioxidants | |
| 650 | 4 | |a Food science | |
| 650 | 4 | |a Food processing industry | |
| 650 | 4 | |a Phenols | |
| 650 | 4 | |a Pigments | |
| 650 | 4 | |a Candy | |
| 700 | 1 | |a Annetta, Fernanda Elena |4 oth | |
| 700 | 1 | |a Alves, Adriana Barreto |4 oth | |
| 700 | 1 | |a Queiroz, Marise Bonifácio |4 oth | |
| 700 | 1 | |a Fadini, Ana Lúcia |4 oth | |
| 700 | 1 | |a Silva, Marta Gomes |4 oth | |
| 700 | 1 | |a Efraim, Priscilla |4 oth | |
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| 773 | 1 | 8 | |g volume:51 |g year:2016 |g number:12 |g pages:2603-2612 |
| 856 | 4 | 1 | |u http://dx.doi.org/10.1111/ijfs.13245 |3 Volltext |
| 856 | 4 | 2 | |u http://onlinelibrary.wiley.com/doi/10.1111/ijfs.13245/abstract |
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