Effect of High Hydrostatic Pressure Processing on the Anthocyanins Content, Antioxidant Activity, Sensorial Acceptance and Stability of Jussara (Euterpe edulis) Juice
Abstract
:1. Introduction
2. Materials and Methods
2.1. Samples
2.2. High Hydrostatic Pressure Processing
2.3. Anthocyanins Analysis
2.4. Antioxidant Activity
2.5. Sensorial Analysis
2.6. Juices Stability
2.7. Statistical Analysis
3. Results and Discussion
3.1. Mild Pressurization Conditions Did Not Affect Anthocyanins and Antioxidant Activity of Jussara Juice
3.2. Sucrose Addition and HHP Processing Yielded a Well-Accepted Jussara Juice
3.3. HHP Processing on Retention of Anthocyanins Content and Antioxidant Activity of Jussara Juice during Refrigerated Storage for 60 Days
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Data Availability Statement
Conflicts of Interest
References
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de Oliveira, A.A.; Torres, A.G.; Perrone, D.; Monteiro, M. Effect of High Hydrostatic Pressure Processing on the Anthocyanins Content, Antioxidant Activity, Sensorial Acceptance and Stability of Jussara (Euterpe edulis) Juice. Foods 2021, 10, 2246. https://doi.org/10.3390/foods10102246
de Oliveira AA, Torres AG, Perrone D, Monteiro M. Effect of High Hydrostatic Pressure Processing on the Anthocyanins Content, Antioxidant Activity, Sensorial Acceptance and Stability of Jussara (Euterpe edulis) Juice. Foods. 2021; 10(10):2246. https://doi.org/10.3390/foods10102246
Chicago/Turabian Stylede Oliveira, Andressa Alves, Alexandre Guedes Torres, Daniel Perrone, and Mariana Monteiro. 2021. "Effect of High Hydrostatic Pressure Processing on the Anthocyanins Content, Antioxidant Activity, Sensorial Acceptance and Stability of Jussara (Euterpe edulis) Juice" Foods 10, no. 10: 2246. https://doi.org/10.3390/foods10102246