Physical properties of açai-berry pulp and kinetics study of its anthocyanin thermal degradation

Costa, Henrique Coutinho de Barcelos; Silva, Danylo O.; Vieira, Luiz Gustavo Martins

doi:10.1016/j.jfoodeng.2018.07.007

Cited by 35 publications

(35 citation statements)

References 26 publications

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“…By fitting a straight line, the Arrhenius parameters were determined as follows: k 0 = 2.2 × 10 3 min −1 and E = 42.8 kJ mol −1 , with determination coefficient (R 2 ) equals to 0.8. Activation energies for anthocyanin degradation during heating have dispersed values in the literature: 68.04 kJ mol −1 for acerola [21], 99.7 kJ mol −1 for jussara grapes [19], 80.4 kJ mol −1 for blueberry juice [14], and 24.16 kJ mol −1 for açaí pulp [6]. The result of this work is between the reported values, but different from the value found by Costa et al [6].…”

Section: Kinetic Model Fittingcontrasting

confidence: 79%

“…Activation energies for anthocyanin degradation during heating have dispersed values in the literature: 68.04 kJ mol −1 for acerola [21], 99.7 kJ mol −1 for jussara grapes [19], 80.4 kJ mol −1 for blueberry juice [14], and 24.16 kJ mol −1 for açaí pulp [6]. The result of this work is between the reported values, but different from the value found by Costa et al [6]. Despite this difference of just over 40%, it appears that the anthocyanins of the açaí pulp follow a pattern: They are less sensitive to temperature variation than those found in other fruits, since lower activation energies besides indicating an energetic barrier to the reaction occurrence, it suggests greater stability to the temperature variation.…”

Section: Kinetic Model Fittingmentioning

confidence: 99%

“…Açaí has an intense purple color; thus, it has been used in the production of natural dyes. It has drawn attention to the food market as ordinary artificial dyes tend to be replaced by natural ones [6].…”

Section: Introductionmentioning

confidence: 99%

“…Table 2 provides the physical-chemical parameters used to simulate the process. Regarding açaí physical properties, it was reported in the literature that density, specific heat, thermal conductivity, and thermal diffusivity are mainly affected by the solid content and temperature [6]. Therefore, in this present study the simulations were evaluated according to the solid content (S) in order to verify how much its value affects the anthocyanin losses.…”

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confidence: 99%

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Thermal degradation kinetics of total anthocyanins in açaí pulp and transient processing simulations

et al. 2020

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The aim of this study was to investigate the thermal degradation of açaí pulp anthocyanins in experimental level and to simulate its degradation in a tubular pasteurizer starting from the transient regime. Thermal degradation was experimentally performed at 60, 70, 80, and 90 °C, in which samples were collected throughout 90 min. Anthocyanin concentration was determined using the differential pH method. The first-order kinetic model with low activation energy (42.8 kJ mol −1) and the thermodynamic parameters obtained (∆H > 0, ∆G > 0, and ∆S < 0) confirmed the high thermal stability of anthocyanin in açaí pulp. For the simulations, the mass and energy balances took into consideration a transient regime and also variation of anthocyanin concentration with the tube length. The finite difference method was used to solve the partial derivates. Were evaluated the effects of flow rate, solid content, heat exchange temperature, and tube length and diameter ratio. Our finds indicated that even considering the critical processing conditions, the losses of anthocyanins do not reach 1%, confirming its high thermal stability.

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Section: Kinetic Model Fittingcontrasting

confidence: 79%

Section: Kinetic Model Fittingmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 99%

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Thermal degradation kinetics of total anthocyanins in açaí pulp and transient processing simulations

et al. 2020

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“…The direct path coefficient of moisture content on anthocyanin content was 0.986, and the sum of the indirect path coefficient was −0.001, which indicated that a higher moisture content can protect the anthocyanins in berry puree. As the anthocyanins are water-soluble pigments, an aquatic environment is more suitable for them [39]. The drying time had a negative correlation with anthocyanin content, and it was mainly indirect effects through the moisture content.…”

Section: Path Analysis Of Anthocyanin Degradationmentioning

confidence: 99%

Analysis of the Anthocyanin Degradation in Blue Honeysuckle Berry under Microwave Assisted Foam-Mat Drying

Sun

Zhang

et al. 2020

Foods

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Changes in nutrient content and bioactivity are important indicators to evaluate the quality of products. Berries are rich in antioxidant anthocyanins, which are prone to degradation during drying. The effects of different variables on the stability of anthocyanins in berry puree during microwave assisted foam-mat drying (MFD) was investigated by path analysis and degradation kinetics analysis. The experimental results showed that the degradation of anthocyanins mainly occurred in the last drying stage. The temperature and the moisture content have both direct and indirect effects on the anthocyanin stability. The direct path coefficient of the moisture content on anthocyanins was 0.985, and the direct path coefficient of temperature on anthocyanins was −0.933. The moisture content to temperature ratio (M/T) was first put forward to estimate the anthocyanin degradation. The results of the regression analysis confirmed that the anthocyanins were stable at M/T of 0.96–3.60. A finite element simulation model was established to predict the anthocyanin degradation rate and content. These research results could provide a theoretical reference for use in optimizing the MFD processing technologies.

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Amazon‐sustainable‐flour from açaí seeds added to starch films to develop biopolymers for active food packaging

Romani

Martins

Silva

et al. 2021

J of Applied Polymer Sci

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The wide consumption of açaí fruit results in large amounts of seeds which end up in waste. These seeds have an advantageous composition for the development of biopolymers due to their fibers content and active components (responsible by functional properties as antioxidant capacity). In the present work, active polymers were generated incorporating açaí seed flour in sustainable films produced using starch from broken rice grains as matrix. The effects of different seed flour content (0%, 5%, 10%, and 15%) were studied on the physicochemical and structural properties of the polymers, and their antioxidant capacity. The packaging-related properties were affected by the açaí seed flour incorporation mainly due to its high-fiber content and polyphenolic compounds. The physicochemical and structural properties results demonstrated

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Physical properties of açai-berry pulp and kinetics study of its anthocyanin thermal degradation

Cited by 35 publications

References 26 publications

Thermal degradation kinetics of total anthocyanins in açaí pulp and transient processing simulations

Thermal degradation kinetics of total anthocyanins in açaí pulp and transient processing simulations

Analysis of the Anthocyanin Degradation in Blue Honeysuckle Berry under Microwave Assisted Foam-Mat Drying

Amazon‐sustainable‐flour from açaí seeds added to starch films to develop biopolymers for active food packaging

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