%0 Journal Article
%T Effects of heat treatment and storage temperature on the use of a£¿a¨ª drink by nutraceutical and beverage industries
%A Albarici
%A Tatiane Regina
%A Pessoa
%A Jos¨¦ Dalton Cruz
%J Ci¨ºncia e Tecnologia de Alimentos
%D 2012
%I Sociedade Brasileira de Ci¨ºncia e Tecnologia de Alimentos
%R 10.1590/S0101-20612012005000026
%X this study assesses the storage temperature effect on the anthocyanins of pasteurized and unpasteurized a£¿a¨ª pulp. the data was obtained using a pasteurized and lyophilized pulp (plp) to evaluate the temperature effect (0, 25, and 40 ¡ãc). part of non-pasteurized frozen pulp (npp) was pasteurized (npp-p) at 90 ¡ãc for 30 seconds; both pulps were stored at 40 ¡ãc. the anthocyanin content reduction in the drink was evaluated from the half-life time (t1/2), activation energy (ea), temperature quotient (q10), and the reaction rate constant (k). the t1/2 of the plp anthocyanins stored at 40 ¡ãc was 1.8 times less than that stored at 25 ¡ãc and 15 times less than that stored at 0 ¡ãc; therefore, the higher temperatures decreased the stability of anthocyanins. the pasteurization increased the t1/2 by 6.6 times (10.14 hours for npp and 67.28 hours for npp-p). the anthocyanin degradation on npp-p followed a first order kinetic, while npp followed a second order kinetic; thus it can be said that the pasteurization process can improve the preservation of anthocyanins in the pulp.
%K euterpe oleracea
%K a£¿a¨ª pulp
%K anthocyanins
%K degradation
%K pasteurization.
%U http://www.scielo.br/scielo.php?script=sci_abstract&pid=S0101-20612012000100002&lng=en&nrm=iso&tlng=en