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Plant Foods for Human Nutrition

, Volume 73, Issue 3, pp 222–227 | Cite as

Effect of Processing on Bioactive Compounds, Physicochemical and Rheological Characteristics of Juçara, Banana and Strawberry Smoothie

  • Leilson de Oliveira Ribeiro
  • Ana Carolina Sérgio Almeida
  • Carlos Wanderlei Piler de Carvalho
  • Renata Galhardo Borguini
  • José Carlos Sá Ferreira
  • Suely Pereira Freitas
  • Virgínia Martins da Matta
Original Paper

Abstract

This study aimed to evaluate the effect of processing steps on bioactive compounds and physicochemical and rheological characteristics of a juçara, banana and strawberry smoothie. The product was obtained by mixing the pulps of these fruits in previously defined proportions. The mixture was standardized in a pilot disintegrator, homogenized at 60 MPa in continuous mode and pasteurized at 90 °C for 35 s. The homogenization step increased the concentration of cyanidin-3-O-glucoside and cyanidin-3-O-rutinoside, major anthocyanins in the smoothie. However, these anthocyanins, as well as perlagonidin-3-O-glucoside, have been reduced (p<0.05) after the pasteurization step. The pasteurization also affected the instrumental color of the smoothie, expressed by Hue angle (p<0.05). Regarding to the rheological behavior, the smoothie, in all processing steps, presented a non-Newtonian fluid behavior with pseudoplastic characteristics (n<1). After homogenization, the smoothie became more fluid and homogeneous. Thus, despite the negative impact of pasteurization on the smoothie’s color, the pasteurized product preserves the bioactive compounds such as flavonoids and phenolic acids that are of great importance to human health. Furthermore, the development of this product contributes to add value to the juçara agro-chain and Atlantic Forest preservation.

Keywords

Euterpe edulis Martius Homogenization Pasteurization Anthocyanins Phenolic acids 

Notes

Acknowledgements

The authors are incredibly grateful to UFRJ, Embrapa and Capes for financial support.

Compliance with Ethical Standards

This article does not contain any studies with human or animal subjects.

Conflict of Interest

The authors declare that they have no conflict of interest.

Supplementary material

11130_2018_681_MOESM1_ESM.docx (206 kb)
ESM 1 (DOCX 205 kb)

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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2018

Authors and Affiliations

  • Leilson de Oliveira Ribeiro
    • 1
  • Ana Carolina Sérgio Almeida
    • 2
  • Carlos Wanderlei Piler de Carvalho
    • 3
  • Renata Galhardo Borguini
    • 3
  • José Carlos Sá Ferreira
    • 3
  • Suely Pereira Freitas
    • 1
  • Virgínia Martins da Matta
    • 3
  1. 1.School of ChemistryFederal University of Rio de JaneiroRio de JaneiroBrazil
  2. 2.Department of Food TechnologyFederal Rural University of Rio de JaneiroSeropédicaBrazil
  3. 3.Embrapa Agroindústria de AlimentosRio de JaneiroBrazil

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