title: Effects of clarification on physicochemical characteristics, antioxidant capacity and quality attributes of açaí (Euterpe oleracea Mart.) juice.
abstract: The effects of a clarifying process using pectinases and chitosan on the physicochemical characteristics, antioxidant capacity and quality attributes of açaí fruit (Euterpe oleracea Mart.) juice were evaluated. Clarification of acaí pulp resulted (P ≤ 0.05) in a 50 % loss of total anthocyanin (4.2730 mg/100 mL) and 29 % reduction in antioxidant capacity (33.60 μM FeSO4/g). A high association (P ≤ 0.05) was found between the decrease of antioxidant capacity and total anthocyanin loss. The use of pectinases associated with chitosan as an aid for clarification of açaí juice proved to be highly effective and resulted in a clear juice with a brighter purple to red color that was free of lipids, insoluble solids, and others substances that cause hazes. The obtained clarified açaí juice is a genuinely high-value anthocyanin-rich product that could be used as colorant and functional ingredient to fruit juices and soft drinks.
authors.affiliation: Fruit and Vegetable Laboratory, Department of Food Technology, Federal University of Ceará, Av. Mister Hull 2977, Campus do Pici, P.O. Box 12.168, 60356-000 Fortaleza, Ceará Brazil.
authors.forename: Leiliane Teles
authors.initials: LT
authors.lastname: Cesar
authors.affiliation: Fruit and Vegetable Laboratory, Department of Food Technology, Federal University of Ceará, Av. Mister Hull 2977, Campus do Pici, P.O. Box 12.168, 60356-000 Fortaleza, Ceará Brazil.
authors.forename: Marília
authors.initials: M
authors.lastname: de Freitas Cabral
authors.affiliation: Fruit and Vegetable Laboratory, Department of Food Technology, Federal University of Ceará, Av. Mister Hull 2977, Campus do Pici, P.O. Box 12.168, 60356-000 Fortaleza, Ceará Brazil.
authors.forename: Geraldo Arraes
authors.initials: GA
authors.lastname: Maia
authors.affiliation: Fruit and Vegetable Laboratory, Department of Food Technology, Federal University of Ceará, Av. Mister Hull 2977, Campus do Pici, P.O. Box 12.168, 60356-000 Fortaleza, Ceará Brazil.
authors.forename: Raimundo Wilane
authors.initials: RW
authors.lastname: de Figueiredo
authors.affiliation: Fruit and Vegetable Laboratory, Department of Food Technology, Federal University of Ceará, Av. Mister Hull 2977, Campus do Pici, P.O. Box 12.168, 60356-000 Fortaleza, Ceará Brazil.
authors.forename: Maria Raquel Alcântara
authors.initials: MR
authors.lastname: de Miranda
authors.affiliation: Fruit and Vegetable Laboratory, Department of Food Technology, Federal University of Ceará, Av. Mister Hull 2977, Campus do Pici, P.O. Box 12.168, 60356-000 Fortaleza, Ceará Brazil.
authors.forename: Paulo Henrique Machado
authors.initials: PH
authors.lastname: de Sousa
authors.affiliation: Fruit and Vegetable Laboratory, Department of Food Technology, Federal University of Ceará, Av. Mister Hull 2977, Campus do Pici, P.O. Box 12.168, 60356-000 Fortaleza, Ceará Brazil.
authors.forename: Isabella Montenegro
authors.initials: IM
authors.lastname: Brasil
authors.affiliation: Fruit and Vegetable Laboratory, Department of Food Technology, Federal University of Ceará, Av. Mister Hull 2977, Campus do Pici, P.O. Box 12.168, 60356-000 Fortaleza, Ceará Brazil ; Food Processing Engineering Laboratory, Biological and Agricultural Engineering Department, Texas A&M University, 2117 TAMU, College Station, TX, 77843-2117 USA.
authors.forename: Carmen Luiza
authors.initials: CL
authors.lastname: Gomes
keywords: Açaí; Chitosan; Clarification; Euterpe oleracea; Pectinases; Tropical juice