Effects of thermal pasteurization on jambolan tropical juice bioactive compounds

• Published in: British food journal (1966) Vol. 121; no. 11; pp. 2821 - 2834
• Main Authors: Albuquerque, Gilciane Américo, Carvalho, Ana Vânia, Faria, Lênio José Guerreiro de, Chisté, Renan Campos, Martins, Luiza Helena da Silva, Lopes, Alessandra Santos
• Format: Journal Article
• Language: English
• Published: Bradford Emerald Publishing Limited 23.10.2019; Emerald Group Publishing Limited
• Subjects: Anthocyanins; Antioxidants; Bioactive compounds; Biological activity; Chronic illnesses; Design of experiments; Diabetes mellitus; Enzymatic activity; Enzymes; Enzymic browning; Experimental design; Free radicals; Fruits; Heat treatment; High temperature; Hydroxyl radicals; Juices; Optimization; Oxidative stress; Pasteurization; Phenolic compounds; Phenols; Retention; Superoxide anions; India; Enzymes; Anthocyanins; Phenolic compounds; Thermal treatment
• ISSN: 0007-070X; 1758-4108
• DOI: 10.1108/BFJ-03-2019-0191

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.