MATTA, V. M.

MATTIETTO, R. A.

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FAVHEALTH 2009OCTOBER 18/21 - AVIGNON - FRANCE31Ti !ntcrnational Symposiurn on Hurnan Health Effects of Fruits and Vegetables~--------_.-FAV HEALTH 2009P3-13 Effect of Açaí Pasteurization Conditions on its Antioxidant ActivityMattietto, R.A.(l); Matta, V.M.(2)(l)Embrapa Eastern Amazon, Belém, PA, Brazil, rafaella@cpatu.embrapa.br;(2)Embrapa Food Technology, Rio de Janeiro, RJ,Brazil,..,. •••••• _. ". •••••••• > _._." "'o ,'_._A. ~The açai tree has been considered as the most important palm of the North region of Brazil,as its fruit pulp consumption has largely increased in the last years being commercialized aliover the world mainly due to its composition in bioactive compounds and potentíality as afunctíonal product. This growing market has required the pasteurization of the pulp aimingat the consurners' safety. In this work, it was evaluated the effect of the thermal processconditions on the antioxidant capacity of the oçoi pulp. The açaí fruit, obtained from naturalpopulations of Abaetetuba, Pa, Brazil, was extracted in a mechanical aço; depulper, with wa-ter addition. The total solids content of the obtained pulp was 13%, which characterizes it asa medium pulp according to the Brazilian legislation. Pulp was homogenized and conductedto the pasteurizer unit. The process was conducted in a continuous small scale system andthe tested conditions followed a composed rotational experimental plan, which had tem-perature (X,) and time (X) as independent factors and the antioxidant activity as the mainresponse. Results showed that none of the two factors or their interactions was significant at9S% probability, which means that the antioxidant actívity is not significantly affected withtime or temperature on proposed levels. Other confidence levels were tested and there werenot significant effects and interactions that could permit a model adjustment for this productcharacteristic, although the tendency plot suggests that the antioxidanl activity tends to in-crease, preferentially, when lower temperatures and higher residence times are applied orwith extreme temperatures with very little residence times. The Tukey test (puO.OS) confir-med the experimental plan result showing that there was not a significant difference amongmost ofthe tested conditions, being the control sample (without pasteurization) equal to thepasteurized samples except for those obtained at 7SºC/6Ss, 90ºC/6Ss and 82.SºC/SOs. It ispossible to say that there is a range of time and temperature pasteurizatíon canditions thatpermits to attain safety and preserve the qualitv of the aço; pulp.Acknowledgements: To FP6 PAVUC Project Inca-Dev-2-015279, for financio' support.240

Effect of açaí pasteurization conditions on its antioxidant activity.

http://www.alice.cnptia.embrapa.br/alice/bitstream/doc/660126/1/Sp6190.pdf

Effect of açaí pasteurization conditions on its antioxidant activity.

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