Effect of sonication on the quality attributes of juçara, banana and strawberry smoothie
- 65 Downloads
Effect of sonication on the quality parameters of juçara, banana and strawberry smoothie was evaluated using a rotational central composite design with power (73.5–250.0 W) and time (7–36 min) as independent variables. The sonicated smoothie was evaluated regarding anthocyanins, instrumental color and rheological and physicochemical parameters. Within the evaluated processing conditions, 86% of anthocyanins were retained. The pH and acidity of the smoothie wasn’t affected by the independent variables. Regarding instrumental color parameters, only luminosity was affected by the operational conditions. The cavitation phenomenon decreased the apparent viscosity of the smoothie. The sonicated smoothie presented non-Newtonian behavior, with characteristics of a pseudoplastic fluid (n < 1) in all treatments and control. Taking into account that the highest anthocyanin retention was observed at 147 W for 2 min, this condition was the most recommended for the processing of the product.
KeywordsEuterpe edulis martius Anthocyanins Viscosity Instrumental color
The authors are incredibly grateful to Federal University of Rio de Janeiro, Embrapa Agroindústria de Alimentos for support. Leilson O. Ribeiro acknowledge the Capes for his fellowship.
Compliance with ethical standards
Conflict of interest
The authors declare that they have no conflict of interest.
- AOAC (2006) Official methods of analysis. Association of Official Analytical Chemists, GaithersburgGoogle Scholar
- Ferreira VLP (1981) Principles and applications of colorimetry in food. ITAL, CampinasGoogle Scholar
- Giusti MM, Wrolstad RE (2001) Characterization and measurement of anthocyanins by UV–visible spectroscopy. In: Wrolstad RE (ed) Current protocols in food analytical chemistry. Wiley, New York, pp F.1.2.1–F1.2.13Google Scholar
- Mahawar MK, Jalgaonkar K, Nambi VE, Bibwe B, Thirupathi V (2018) Modelling of rheological properties of Mango (cv. Neelum) suspensions: effect of sample concentration and particle size. J Agric Eng 55:13–20Google Scholar
- Moreira RM, Martins ML, Júnior BRCL, Martins MFM, Ramos AM, Cristianini M, Campos ANR, Stringheta PC, Silva VRO, Canuto JW, Oliveira DC, Pereira DCS (2017) Development of a juçara and Ubá mango juice mixture with added Lactobacillus rhamnosus GG processed by high pressure. LWT Food Sci Technol 77:259–268CrossRefGoogle Scholar
- Steffe JF (1996) Rheological methods in food process engineering. Freeman Press, East LansingGoogle Scholar