| Autor: |
Moraes DP; Universidade Federal de Santa Maria, Departamento de Tecnologia e Ciência dos Alimentos, Avenida Roraima, 1000, 97105-900 Santa Maria, RS, Brazil., Ferreira DF; Universidade Federal de Santa Maria, Departamento de Tecnologia e Ciência dos Alimentos, Avenida Roraima, 1000, 97105-900 Santa Maria, RS, Brazil., Farias CAA; Universidade Federal de Santa Maria, Departamento de Tecnologia e Ciência dos Alimentos, Avenida Roraima, 1000, 97105-900 Santa Maria, RS, Brazil., Nehring P; Universidade Federal de Santa Maria, Departamento de Tecnologia e Ciência dos Alimentos, Avenida Roraima, 1000, 97105-900 Santa Maria, RS, Brazil., Barcia MT; Universidade Federal de Santa Maria, Departamento de Tecnologia e Ciência dos Alimentos, Avenida Roraima, 1000, 97105-900 Santa Maria, RS, Brazil., Cichoski AJ; Universidade Federal de Santa Maria, Departamento de Tecnologia e Ciência dos Alimentos, Avenida Roraima, 1000, 97105-900 Santa Maria, RS, Brazil., Barin JS; Universidade Federal de Santa Maria, Departamento de Tecnologia e Ciência dos Alimentos, Avenida Roraima, 1000, 97105-900 Santa Maria, RS, Brazil. |
| Abstrakt: |
An ultrasound pretreatment was used to increase anthocyanins content in blackberry juice. Whole fruits were inserted into a glass vessel without contact with any solvent, sonicated in an ultrasonic bath, and then pressed with a manual juicer. The experimental design showed that 7 min at 65% of ultrasound amplitude increased the anthocyanin content in juices from 31 to 56% for BRS Xingu, Guarani, and Xavante cultivars. Two major anthocyanins, cyanidin-3-glucoside and cyanidin-3-rutinoside were found in higher concentrations for sonicated fruits. Therefore, ultrasonic pretreatment of whole fruits increased the anthocyanins in blackberry juices using a simple, fast, and green approach. |
