Effect of high pressure homogenization (HPH) on the physical stability of tomato juice

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)High pressure homogenization (HPH) is a non-thermal technology that has been widely studied as a partial or total substitute for thermal food processing. Although the aspect of microbial inactivation has been widely studied, there are only a few works in the literature dealing with the physical-chemical changes in fruit products due to HPH, especially regarding its rheological properties. The present work evaluated the effect of HPH (up to 100 MPa) on the physical stability of tomato juice. HPH changed the tomato juice particle size distribution (PSD), pulp sedimentation behavior, serum cloudiness (turbidity), color and microstructure, by disrupting the suspended pulp particles. It therefore increased juice stability to sedimentation and changed its color due to leakage of lycopene from the disrupted cells. The effect of homogenization pressure on the physical properties of the juice followed an asymptotic behavior. The results indicated that the HPH could be used as a valuable tool to promote desirable physical property changes in food products, such as increasing the consistency and reducing particle sedimentation and serum separation, hence improving sensory acceptance. (C) 2012 Elsevier Ltd. All rights reserved.511170179Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)FAPESP [2010/05241-8, 2010/05240-1, 2011/09220-8

Transference of lutein during cheese making, color stability, and sensory acceptance of Prato cheese

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)The consumption of lutein is associated with the prevention and reduction of age-related macular degeneration. Its incorporation into Prato cheese as a yellowish food coloring is a valid alternative to increase the daily intake of this compound. However, part of the lutein added may be lost in the whey during the cheese making, or it can be degraded by light during storage, resulting in color changes reducing the sensory acceptance of the cheese. The objectives of this study were to determine the transference of the lutein (dye), added to the milk, in the whey, and cheese, to evaluate the effect of the lutein addition, light exposure, and storage time on the cheese color, and to verify the sensory acceptance of Prato cheese with addition of lutein. The lutein recovery of cheese was 95.25%. Color saturation (chrome) increased during storage time resulting in a cheese with more intense color, but there were no changes in the hue of the cheese. Adjusting the amount of lutein added to Prato cheese may lead to greater acceptance. The high recovery of lutein in the cheese and the fact that the hue remained unchanged during storage under light showed that the incorporation of lutein into Prato cheese is feasible from a technical point of view.3318188Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP

In vitro gastrointestinal evaluation of a juçara-based smoothie: effect of processing on phenolic compounds bioaccessibility

In the present work, the bioaccessibility of the main phenolic compounds of a juçara, banana and strawberry homogenized smoothie (control), subjected to pasteurization and sonication, was evaluated. The smoothie was also evaluated in terms of its main chemical and physical characteristics. Pasteurized smoothie showed higher apparent viscosity, as well as higher initial shear stress when compared to the control and sonicated samples. The increase in the apparent viscosity of the pasteurized smoothie was associated with the smaller particle size of this sample (68 µm). These characteristics conferred to the pasteurized smoothie higher physical stability than the control and sonicated smoothies. Phenolic compounds bioaccessibility was higher in the pasteurized and sonicated smoothies than in the control sample, which confirmed the positive effect of the treatments for the preservation of these compounds after gastrointestinal digestion. Compared to the sonication process, the pasteurization provided higher total phenolic compounds bioaccessibility (47%), as well as of ferulic (16%) and ellagic (80%) acids. Antioxidant capacity was higher in gastric digest for all the samples evaluated by ABTS assay. These results confirm the importance of processing on the physical stability and phenolic compounds bioaccessibility of the juçara-based smoothie, standing out the thermally treated product.The authors are incredibly grateful to Federal University of Rio de Janeiro, Embrapa Agro indústria de Alimentos and University of Minho for support. Leilson O. Ribeiro acknowledge the Capes for his fellowship (88881.133775/2016-01) and Ana C. Pinheiro acknowledge the Foundation for Science and Technology (FCT) for her fellowship (SFRH/BPD/101181/2014).info:eu-repo/semantics/publishedVersio