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Título: Effect of differently processed ac ai (Euterpe oleracea Mart.) on the retention of phenolics and anthocyanins in chewy candies
Autor(es): Silva, Lidiane Bataglia da; et. al.

Palavras-chave: Acai
Data do documento: 2016
Citação: International Journal of Food Science and Technology, v. 51, n. 12, p. 2603–2612, Dez./2016.
Resumo: This study investigated the effects of processing and storage on the physicochemical properties and retention of antioxidant compounds of no-added sucrose chewy candies (NASC) incorporated with differently processed ac ai (frozen pulp, spray-dried and freeze-dried powders). NASC containing freeze-dried ac ai had the highest softness and recoveries of total phenolic (TP) and total anthocyanin (TA) immediately after production. Colour parameters and antioxidant capacity by ABTS and ORAC assays had no significant differences after 6 months of NASC storage, except for ORAC in NASC containing spray-dried ac ai, whereas DPPH• in all samples significantly increased. Water activity and hardness also increased after storage, whereas TP and TA contents decreased, despite presenting good retentions (approx. 72–78% TP and 84–99% TA). This study suggests that ac ai has a great potential to be used as a natural pigment and antioxidant source in candy manufacturing, meeting consumption trends towards healthier products.
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