Influência da homogeneização a alta pressão sobre a retenção de antocianinas presentes na polpa de açaí (Euterpe oleraceae Mart.). / Influence of high pressure homogenization on retention of the anthocyanin in açaí pulp (Euterpe oleraceae Mart.).




The effect of high pressure homogenization on the stability of anthocyanins and on the inactivation of enzymatic activity of peroxidase and polyphenoloxidase from açaí pulp was studied in this work. Experimental investigations were carried out in two steps. Firstly, açaí pulp had its physicochemical properties and rheological behavior determined. Secondly, açaí pulp was pretreated through filtration and processed through high pressure homogenization at pressures of (100, 200 and 300) MPa and inlet product temperatures of (20 and 30) °C. The processed açaí pulp had its composition and physicochemical properties determined: analyses such as anthocyanin content, antioxidant activity, content of phenolic compounds, enzymatic activity (peroxidase and polyphenoloxidase) and color analysis were carried out. The experimental rheological data for increasing and decreasing shear rates were well correlated by the Herschel-Bulkley model. These data showed a counterclockwise hysteretic loop that indicates an anti-thixotropic behavior. The açaí used in the second part of this work presented a total solid content ranging from (11.44 and 14.63) %, total monomeric anthocyanins (Am) (2.20 and 2.54) mg / g dry matter, antioxidant activity (AA) (7.68 and 8.27) mol TE / g dry matter, total phenolic content (FT) (25.51 and 34.57) mg GAE / g dry matter, enzymatic activity of peroxidase (POD) from (1.02 E-2 and 3.73 E-2) U/s.oBrix.g dry matter and enzymatic activity of polyphenoloxidase (PFO) from (2.87 E-2 and 7.59 E-2) U/s.oBrix.g dry matter. The use of high pressure homogenization allowed the recovery of 97.5% of monomeric anthocyanins present in filtered açaí pulp. The enzyme PFO underwent a maximum inactivation of 47% for açaí pulp treated at 300 MPa, regardless of inlet temperature of the product; the maximum inactivation achieved for POD was 43.7%, for the treatment at 300 MPa and inlet temperature of the product of 20 °C. The treatment of high pressure homogenization is an alternative to heat treatment because it retains the anthocyanins and inactivates the enzymatic activity of POD and PFO.


enzimas polpa açaí homogenization açaí homogeneização enzymes pulp

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