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Effects of thermal pasteurization on jambolan tropical juice bioactive compounds

Gilciane Américo Albuquerque (Laboratory of Biotechnological Processes (LABIOTEC), Graduate Program in Food Science and Technology (PPGCTA), Federal University of Pará, Belém, Brazil)
Ana Vânia Carvalho (Department of Agribusiness, Embrapa Amazônia Oriental, Belém, Brazil)
Lênio José Guerreiro de Faria (Department of Chemical Engineering, Federal University of Pará, Belém, Brazil)
Renan Campos Chisté (Department of Food Engineering, Federal University of Pará, Belém, Brazil)
Luiza Helena da Silva Martins (Laboratory of Biotechnological Processes, Federal University of Pará, Belém, Brazil)
Alessandra Santos Lopes (Laboratory of Biotechnological Processes, Federal University of Pará, Belém, Brazil)

British Food Journal

ISSN: 0007-070X

Article publication date: 18 September 2019

Issue publication date: 23 October 2019

Abstract

Purpose

Jambolan has be used as a diabetes-treatment aid, and it has become quite popular; studies have been carried out over the years on this fruit because it presents high activity against superoxide anion and hydroxyl radicals due to the bioactive compounds that may play an important role against oxidative stress. No studies have been reported on the effects of pasteurization on the bioactive compounds of jambolan tropical juice. The paper aims to discuss these issues.

Design/methodology/approach

For evaluation of the effects of pasteurization on jambolan juice bioactive compounds, a complete compound and rotational experimental design was carried out by varying temperature (80–90°C) and time (45–75 s). The bioactive compounds (total phenolic, total anthocyanin and antioxidant activity) and the enzymatic activity of enzymes (enzymatic browning) were assessed.

Findings

The study of bioactive compounds in the pasteurized juice of jambolan, showed that the total phenolics (TP) and ABTS antioxidant activity presented statistical significance (p<0.05). The action of enzymes causing enzymatic browning was only observed in the standard sample. The optimization of the pasteurization process with the maximum bioactive compound retention was 91.65°C for 69.45 s. The optimal point found is in agreement with studies on thermal treatment that recommend using short times at high temperatures for better retention of food constituents.

Originality/value

The incidence of chronic diseases in humans has increased significantly over the years, some bioactive phytochemicals present in fruits may help against these diseases, so the production of tropical jambolana juices can help to nourish and regulate the consumer health. Therefore, studying the maintenance of bioactive compounds present in this product could be an alternative for the production of healthier foods.

Keywords

Citation

Albuquerque, G.A., Carvalho, A.V., Faria, L.J.G.d., Chisté, R.C., Martins, L.H.d.S. and Lopes, A.S. (2019), "Effects of thermal pasteurization on jambolan tropical juice bioactive compounds", British Food Journal, Vol. 121 No. 11, pp. 2821-2834. https://doi.org/10.1108/BFJ-03-2019-0191

Publisher

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Emerald Publishing Limited

Copyright © 2019, Emerald Publishing Limited