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Journal of Food Science and Technology

, Volume 56, Issue 11, pp 5017–5026 | Cite as

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

  • Leilson de Oliveira RibeiroEmail author
  • Ana Cristina Braga Pinheiro
  • Ana Iraidy Santa Brígida
  • Zlatina Asenova Genisheva
  • António Augusto Martins de Oliveira Soares Vicente
  • José António Couto Teixeira
  • Virgínia Martins de Matta
  • Suely Pereira Freitas
Original Article
  • 69 Downloads

Abstract

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.

Keywords

Euterpe edulis Martius Pasteurization Sonication Antioxidant compounds Rheology 

Notes

Acknowledgements

The authors are incredibly grateful to Federal University of Rio de Janeiro, Embrapa Agroindústria 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).

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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  • Leilson de Oliveira Ribeiro
    • 1
    Email author
  • Ana Cristina Braga Pinheiro
    • 2
  • Ana Iraidy Santa Brígida
    • 3
  • Zlatina Asenova Genisheva
    • 2
  • António Augusto Martins de Oliveira Soares Vicente
    • 2
  • José António Couto Teixeira
    • 2
  • Virgínia Martins de Matta
    • 3
  • Suely Pereira Freitas
    • 1
  1. 1.School of ChemistryFederal University of Rio de JaneiroRio de JaneiroBrazil
  2. 2.Centre of Biological EngineeringUniversity of MinhoBragaPortugal
  3. 3.Embrapa Agroindústria de AlimentosRio de JaneiroBrazil

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