{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,10,7]],"date-time":"2025-10-07T05:26:25Z","timestamp":1759814785943,"version":"3.41.2"},"reference-count":40,"publisher":"Emerald","issue":"11","license":[{"start":{"date-parts":[[2019,9,18]],"date-time":"2019-09-18T00:00:00Z","timestamp":1568764800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.emerald.com\/insight\/site-policies"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["BFJ"],"published-print":{"date-parts":[[2019,10,23]]},"abstract":"<jats:sec><jats:title content-type=\"abstract-subheading\">Purpose<\/jats:title><jats:p>Jambolan has be used as a diabetes-treatment aid, and it has become quite popular; studies have been carried out over the years on this fruit because it presents high activity against superoxide anion and hydroxyl radicals due to the bioactive compounds that may play an important role against oxidative stress. No studies have been reported on the effects of pasteurization on the bioactive compounds of jambolan tropical juice. The paper aims to discuss these issues.<\/jats:p><\/jats:sec><jats:sec><jats:title content-type=\"abstract-subheading\">Design\/methodology\/approach<\/jats:title><jats:p>For evaluation of the effects of pasteurization on jambolan juice bioactive compounds, a complete compound and rotational experimental design was carried out by varying temperature (80\u201390\u00b0C) and time (45\u201375\u2009s). The bioactive compounds (total phenolic, total anthocyanin and antioxidant activity) and the enzymatic activity of enzymes (enzymatic browning) were assessed.<\/jats:p><\/jats:sec><jats:sec><jats:title content-type=\"abstract-subheading\">Findings<\/jats:title><jats:p>The study of bioactive compounds in the pasteurized juice of jambolan, showed that the total phenolics (TP) and ABTS antioxidant activity presented statistical significance (<jats:italic>p<\/jats:italic>&lt;0.05). The action of enzymes causing enzymatic browning was only observed in the standard sample. The optimization of the pasteurization process with the maximum bioactive compound retention was 91.65\u00b0C for 69.45\u2009s. The optimal point found is in agreement with studies on thermal treatment that recommend using short times at high temperatures for better retention of food constituents.<\/jats:p><\/jats:sec><jats:sec><jats:title content-type=\"abstract-subheading\">Originality\/value<\/jats:title><jats:p>The incidence of chronic diseases in humans has increased significantly over the years, some bioactive phytochemicals present in fruits may help against these diseases, so the production of tropical jambolana juices can help to nourish and regulate the consumer health. Therefore, studying the maintenance of bioactive compounds present in this product could be an alternative for the production of healthier foods.<\/jats:p><\/jats:sec>","DOI":"10.1108\/bfj-03-2019-0191","type":"journal-article","created":{"date-parts":[[2019,9,18]],"date-time":"2019-09-18T06:34:03Z","timestamp":1568788443000},"page":"2821-2834","source":"Crossref","is-referenced-by-count":8,"title":["Effects of thermal pasteurization on jambolan tropical juice bioactive compounds"],"prefix":"10.1108","volume":"121","author":[{"given":"Gilciane Am\u00e9rico","family":"Albuquerque","sequence":"first","affiliation":[]},{"given":"Ana V\u00e2nia","family":"Carvalho","sequence":"additional","affiliation":[]},{"given":"L\u00eanio Jos\u00e9 Guerreiro de","family":"Faria","sequence":"additional","affiliation":[]},{"given":"Renan Campos","family":"Chist\u00e9","sequence":"additional","affiliation":[]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1911-4502","authenticated-orcid":false,"given":"Luiza Helena da Silva","family":"Martins","sequence":"additional","affiliation":[]},{"given":"Alessandra Santos","family":"Lopes","sequence":"additional","affiliation":[]}],"member":"140","published-online":{"date-parts":[[2019,9,18]]},"reference":[{"volume-title":"Association of Official Agricultural Chemists \u2013 Official Methods of Analysis","year":"1997","author":"AOAC","key":"key2021041510013220500_ref001"},{"issue":"2","key":"key2021041510013220500_ref002","doi-asserted-by":"crossref","first-page":"129","DOI":"10.2174\/2210315511202020129","article-title":"Bioactive compounds, antioxidant activity and percent composition of jambol\u00e3o fruits (Syzygium cumini)","volume":"2","year":"2012","journal-title":"The Natural Products Journal"},{"volume-title":"Como Fazer Experimentos: Pesquisa e Desenvolvimento na Ci\u00eancia e na Ind\u00fastria","year":"2010","key":"key2021041510013220500_ref003"},{"issue":"14","key":"key2021041510013220500_ref300","doi-asserted-by":"crossref","first-page":"2560","DOI":"10.1002\/jsfa.2957","article-title":"Chemical composition and in vitro antioxidant studies on Syzygium cumini fruit","volume":"87","year":"2007","journal-title":"Journal of the Science of Food and Agriculture"},{"volume-title":"Statistics for Experimenters","year":"1978","key":"key2021041510013220500_ref004"},{"key":"key2021041510013220500_ref005","doi-asserted-by":"crossref","first-page":"225","DOI":"10.1016\/j.indcrop.2016.04.055","article-title":"Influence of pasteurization on antioxidant and in vitro anti-proliferative effects of jambolan (Syzygium cumini (L.) 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