Modesto Junior Elivaldo Nunes, Martins Mayara Galvão, Pereira Gustavo Araujo, Chisté Renan Campos, Pena Rosinelson da Silva
Graduate Program of Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil.
Faculty of Food Engineering (FEA), Institute of Technology (ITEC), Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil.
Foods. 2023 Jan 28;12(3):565. doi: 10.3390/foods12030565.
Grumixama ( Lam.) are red-colored fruits due to the presence of anthocyanins. In this paper, anthocyanin-rich extracts from grumixama were submitted to different temperatures and light irradiations, with the aim of investigating their stabilities. The thermal stability data indicated that a temperature range from 60 to 80 °C was critical to the stability of the anthocyanins of the grumixama extracts, with a temperature quotient value (Q) of 2.8 and activation energy (E) of 52.7 kJ/mol. The anthocyanin-rich extracts of grumixama fruits showed the highest stability during exposure to incandescent irradiation (50 W), followed by fluorescent radiation (10 W). The t and k were 59.6 h and 0.012 h for incandescent light, and 45.6 h and 0.015 h for fluorescent light. In turn, UV irradiation (25 W) quickly degraded the anthocyanins (t = 0.18 h and k = 3.74 h). Therefore, grumixama fruits, and their derived products, should be handled carefully to avoid high temperature (>50 °C) and UV light exposure in order to protect the anthocyanins from degradation. Furthermore, grumixama fruits showed high contents of anthocyanins that can be explored as natural dyes; for example, by food, pharmaceutical and cosmetic industries. In addition, the results of this study may contribute to the setting of processing conditions and storage conditions for grumixama-derived fruit products.
巴西红果（Grumixama (Lam.)）因含有花青素而呈红色。本文对巴西红果中富含花青素的提取物进行了不同温度和光照处理，以研究其稳定性。热稳定性数据表明，60至80°C的温度范围对巴西红果提取物中花青素的稳定性至关重要，温度系数值（Q）为2.8，活化能（E）为52.7 kJ/mol。巴西红果富含花青素的提取物在白炽灯照射（50 W）下稳定性最高，其次是荧光照射（10 W）。白炽灯照射下的t和k分别为59.6 h和0.012 h，荧光灯照射下的t和k分别为45.6 h和0.015 h。相反，紫外线照射（25 W）会使花青素迅速降解（t = 0.18 h，k = 3.74 h）。因此，应谨慎处理巴西红果及其衍生产品，避免高温（>50°C）和紫外线照射，以保护花青素不被降解。此外，巴西红果含有高含量的花青素，可作为天然染料被开发利用，例如食品、制药和化妆品行业。此外，本研究结果可能有助于确定巴西红果衍生水果产品的加工条件和储存条件。
