POST-ACIDIFICATION AND EVALUATION OF ANTHOCYANINS STABILITY AND ANTIOXIDAN ACTIVITY IN AÇAI FERMENTED MILK AND YOGURTS (Euterpe oleracea Mart.)

• Main Authors: DANIELA CAVALCANTE DOS SANTOS CAMPOS, LEANDRO TIMONI BUCHIDID CARMAGO NEVES, ADRIANA FLACH, LUIZ ANTONIO MENDONÇA ALVES COSTA, BEATRIZ OLIVEIRA DE SOUSA
• Format: Article
• Language: English
• Published: Sociedade Brasileira de Fruticultura 2017-12-01
• Series: Revista Brasileira de Fruticultura
• Subjects: Produtos lácteos; alimentos funcionais; frutos nativos; Amazônia
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452017000500101&lng=en&tlng=en

ABSTRACT This study evaluated the post-acidification, stability of anthocyanins and antioxidant activity in açai yogurts and fermented milks for 28 days of cold storage. For the determination of post-acidification and stability of the functional properties of açai yogurt (IA) and fermented milks (LFA), products stored at 4°C were evaluated on day 0 and every 7 days for pH, titratable acidity in lactic acid, instrumental color, anthocyanins and antioxidant activity by the DPPH free radical method. Acidification of both food matrixes was more evident between days 0 and 7 of evaluation. IA presented reduction in parameter L *, while chromaticity a * and b * of IA and LFA increased as the Açai pulp content increased; however, considering the evaluation period, it was found increase in L * and b * relating to anthocyanin degradation. Anthocyanins, as well as the antioxidant activity of IA and LFA, showed an increase in their values as the pulp content increased, but their concentrations reduced at the end of the storage period. IA and LFA can be considered excellent sources of antioxidants, being alternative to individuals not used to the consumption of fruits and vegetables.