Physico-chemical and microbiological evaluation of açaí pulp processed in Igarapé-Miri, PA
DOI:
https://doi.org/10.14808/sci.plena.2020.091501Keywords:
quality control, legislation, MicrobiologyAbstract
Açaí is a fruit widely consumed in northern Brazil; has a high energy and antioxidant value. In addition, it is rich in anthocyanins, lipids, carbohydrates, fibers, vitamins and minerals. However, inadequate practices lead to physical, chemical and biological contamination during production, processing and transportation, consequently increasing the risk of diseases transmitted by this food. In this work, we evaluated the physical-chemical quality (pH and anthocyanins), microbiological (thermotolerant coliforms, mesophilic aerial bacteria, filamentous fungi and yeasts, Salmonella ssp; Trypanosoma cruzi) and heavy metals from açaí pulp from an industry located in Igarapé-Miri-PA. The pH results ranged from 5.10 to 5.35, anthocyanins between 67 mg/100 g to 113 mg/100 g, both were in accordance with current Brazilian legislation. As for the microbiological results, contamination by Salmonella ssp. and Trypanosoma cruzi; for heavy metal analysis the samples were in accordance with current legislation. Therefore, we suggest that the pulps produced in Igarapé-Miri have a quality standard to reach the consumer market without risks to human health.Downloads
Published
2020-10-22
How to Cite
Aires, C. B., Gomes, P. W. P., Pelais, A. C. A., Figueiredo, E. L., & Martins, L. H. da S. (2020). Physico-chemical and microbiological evaluation of açaí pulp processed in Igarapé-Miri, PA. Scientia Plena, 16(9). https://doi.org/10.14808/sci.plena.2020.091501
Issue
Section
Articles
License
Copyright (c) 2020 Paulo Wender Portal Gomes, Cassia Barbosa Aires, Ana Carla Pelaes, Elaine Lopes Figueiredo, Luiza Helena da Silva Martins
![Creative Commons License](http://i.creativecommons.org/l/by/4.0/88x31.png)
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work