Anthocyanins, non-anthocyanin phenolics, tocopherols and antioxidant capacity of açaí juice (Euterpe oleracea) as affected by high pressure processing and thermal pasteurization

We studied the effect of high pressure processing (HPP) (400, 450, 500, and 600 MPa/5 min/20 °C) and thermal pasteurization (85 °C/1 min) on anthocyanins, non-anthocyanin phenolic compounds, tocopherols and antioxidant capacity toward oxygen and nitrogen reactive species of açaí juice. HPP was more effective for the preservation of anthocyanins than thermal pasteurization (up to 40%), probably due to its thermal-sensitivity. A significant increase was observed for the non-anthocyanin compounds' content at 500 MPa, possibly related to cell wall rupture due to the applied pressure. As a result, this sample showed greater antioxidant capacity (ORAC and total phenolic compounds). On the other hand, H2O2 scavenging capacity, tocopherols and vitamin E activity were not affected, whereas scavenging capacity against HOCl and NOC formation was not well correlated with bioactive compounds concentration. Nevertheless, these properties were effectively preserved in HPP treatments. These results indicate that HPP may provide açaí juice with high functional quality. Industrial relevance: Açaí juice (AJ) has been increasingly valued worldwide due to its bioactive compounds and health-promoting effects, however, thermal pasteurization (TP), usually applied to AJ preservation, may cause degradation of these compounds and damage AJ bioactivities. Our results contribute to understanding how the main bioactive compounds and functional properties of AJ are affected by high pressure processing (HPP) and TP. In addition, they represent an important advance in the field of emerging preservation technologies as it indicates optimal high pressure conditions for AJ processing. Ultimately, given that HPP adds values to food products, our results may be used by the food industry to produce new açaí-based formulations with high market value.