Effect of High Hydrostatic Pressure Processing on the Anthocyanins Content, Antioxidant Activity, Sensorial Acceptance and Stability of Jussara ( Euterpe edulis) Juice

Andressa Alves de Oliveira, Alexandre Guedes Torres, Daniel Perrone, Mariana Monteiro, Andressa Alves de Oliveira, Alexandre Guedes Torres, Daniel Perrone, Mariana Monteiro

Abstract

Jussara (Euterpe edulis) fruit is a strong candidate for exportation due to its high content of anthocyanins. However, its rapid perishability impairs its potential for further economic exploration, highlighting the relevance of producing ready-to-drink juices by applying innovative processing, such as high hydrostatic pressure (HHP). The effect of HHP (200, 350, and 500 MPa for 5, 7.5, and 10 min) on anthocyanins content and antioxidant activity (AA) by FRAP and TEAC assays, and the most effective HHP condition on overall sensory acceptance and stability of jussara juice, were investigated. While mild pressurization (200 MPa for 5 min) retained anthocyanins and AA, 82% of anthocyanins content and 46% of TEAC values were lost at the most extreme pressurization condition (500 MPa for 10 min). The addition of 12.5% sucrose was the ideal for jussara juice consumer acceptance. No significant difference was observed for overall sensory acceptance scores of unprocessed (6.7) and HHP-processed juices (6.8), both juices being well-accepted. However, pressurization was ineffective in promoting the retention of anthocyanins and AA in jussara juice stored at refrigeration temperature for 60 days, probably due to enzymatic browning.

Keywords: HHP; antioxidants; phenolic compounds.

Conflict of interest statement

The authors declare that there are no relevant financial or non-financial competing interests to report.

Figures

Figure 1
Figure 1
(A) Total anthocyanins content in jussara juice was affected by both pressure and time by HPP processing. In this Pareto chart, the standardized effects that reached the dotted line (p = 0.05) are statistically significant. (B) Surface response chart obtained from the experimental design results, showing the total anthocyanins content as a function of HHP processing conditions.
Figure 2
Figure 2
Total anthocyanins content (mg/100 mL) in unprocessed and HHP-processed jussara juices. Asterisks indicate significant differences from the unprocessed juice (one-way ANOVA followed by Dunnett’s post hoc test, p < 0.05).
Figure 3
Figure 3
(A) Antioxidant activity of jussara juice assessed by TEAC, but not by FRAP, was affected by pressure during HHP processing. In these Pareto charts, the standardized effects that reached the dotted line (p = 0.05) are statistically significant. (B) Antioxidant activity assessed by TEAC (■; mmol Trolox/100 mL) and FRAP (■; mmol Fe2+/100 mL) assays of unprocessed and HHP-processed jussara juices. Asterisks indicate significant differences from the unprocessed juice (one-way ANOVA followed by Dunnett’s post hoc test, p < 0.05).
Figure 4
Figure 4
(A) The ideal concentration of added sucrose in jussara juice (12.5%) was determined from the linear regression analysis of the sweetness score (mean ± standard error of the mean; n = 99). (B) No significant difference was observed between the overall impression score of sweetened unprocessed and HHP-processed (200 MPa for 5 min) jussara juice (Wilcoxon matched-pairs signed-rank test, n = 80).
Figure 5
Figure 5
Storage of jussara juice for 60 days of refrigeration caused losses of both anthocyanins and antioxidant activity, assessed by FRAP and TEAC assays (p < 0.0001). While HHP processing at 200 MPa for 5 min affected the loss of TEAC values during storage (p = 0.021), no effect was observed for the losses of anthocyanins and FRAP values (p > 0.780) (repeated measures two-way ANOVA).

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