{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,12]],"date-time":"2026-03-12T15:22:23Z","timestamp":1773328943117,"version":"3.50.1"},"reference-count":44,"publisher":"MDPI AG","issue":"4","license":[{"start":{"date-parts":[[2023,11,7]],"date-time":"2023-11-07T00:00:00Z","timestamp":1699315200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100002322","name":"Coordena\u00e7\u00e3o de Aperfei\u00e7oamento de Pessoal de N\u00edvel Superior","doi-asserted-by":"publisher","award":["88882.445440\/2019-01"],"award-info":[{"award-number":["88882.445440\/2019-01"]}],"id":[{"id":"10.13039\/501100002322","id-type":"DOI","asserted-by":"publisher"}]},{"name":"Federal University of Par\u00e1","award":["88882.445440\/2019-01"],"award-info":[{"award-number":["88882.445440\/2019-01"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Beverages"],"abstract":"<jats:p>Grumixama is an anthocyanin-rich berry commonly found in South America, yet not widely consumed by Brazilians due to the lack of studies covering its technological properties. Therefore, the stability of anthocyanins and the activity of oxidoreductase enzymes in grumixama juice during thermal treatment (60 \u00b0C to 100 \u00b0C) and storage (at 25 \u00b0C and 7 \u00b0C) were evaluated. As a result, the pasteurization of grumixama juice at 80 \u00b0C for 60 s completely inactivated peroxidase (POD) and polyphenol oxidase (PPO), eliminated microorganisms, and induced low degradation of the total anthocyanins (40%) and minimal degradation of the total phenolic compounds. Four anthocyanins were monitored in the pasteurized juice, namely delphinidin 3-glucoside, cyanidin 3-glucoside, and two unidentified anthocyanins. Despite the temperature range, the qualitative chromatographic profile of the anthocyanins did not change, while the contents were affected. The binominal temperature\/time of 80 \u00b0C\/60 s effectively inactivated PPO and POD enzymes, promoted moderate alterations in the contents of total anthocyanins and total phenolic compounds, and ensured the microbiological quality of grumixama juice. Grumixama juice can be used as a health food due to its high content of antioxidant phenolic compounds, especially anthocyanins.<\/jats:p>","DOI":"10.3390\/beverages9040091","type":"journal-article","created":{"date-parts":[[2023,11,7]],"date-time":"2023-11-07T11:25:31Z","timestamp":1699356331000},"page":"91","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":5,"title":["Phenolic Compounds Stability of Grumixama (Eugenia brasiliensis) Juice during Processing and Storage"],"prefix":"10.3390","volume":"9","author":[{"given":"Elivaldo Nunes","family":"Modesto Junior","sequence":"first","affiliation":[{"name":"Graduate Program of Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Par\u00e1 (UFPA), Bel\u00e9m 66075-110, PA, Brazil"}]},{"given":"Rosane Patricia Ferreira","family":"Chaves","sequence":"additional","affiliation":[{"name":"Graduate Program of Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Par\u00e1 (UFPA), Bel\u00e9m 66075-110, PA, Brazil"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8434-5820","authenticated-orcid":false,"given":"Mayara Galv\u00e3o","family":"Martins","sequence":"additional","affiliation":[{"name":"Innovation, Development and Adaptation of Sustainable Technologies Research Group (GPIDATS), Mamirau\u00e1 Institute for Sustainable Development (IDSM), Tef\u00e9 69553-225, AM, Brazil"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4751-5039","authenticated-orcid":false,"given":"Gustavo Araujo","family":"Pereira","sequence":"additional","affiliation":[{"name":"Graduate Program of Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Par\u00e1 (UFPA), Bel\u00e9m 66075-110, PA, Brazil"},{"name":"Faculty of Food Engineering (FEA), Institute of Technology (ITEC), Federal University of Par\u00e1 (UFPA), Bel\u00e9m 66075-110, PA, Brazil"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4549-3297","authenticated-orcid":false,"given":"Renan Campos","family":"Chist\u00e9","sequence":"additional","affiliation":[{"name":"Graduate Program of Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Par\u00e1 (UFPA), Bel\u00e9m 66075-110, PA, Brazil"},{"name":"Faculty of Food Engineering (FEA), Institute of Technology (ITEC), Federal University of Par\u00e1 (UFPA), Bel\u00e9m 66075-110, PA, Brazil"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3900-205X","authenticated-orcid":false,"given":"Rosinelson da Silva","family":"Pena","sequence":"additional","affiliation":[{"name":"Graduate Program of Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Par\u00e1 (UFPA), Bel\u00e9m 66075-110, PA, Brazil"},{"name":"Faculty of Food Engineering (FEA), Institute of Technology (ITEC), Federal University of Par\u00e1 (UFPA), Bel\u00e9m 66075-110, PA, Brazil"}]}],"member":"1968","published-online":{"date-parts":[[2023,11,7]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"2237","DOI":"10.1111\/1750-3841.14284","article-title":"Antioxidant properties and phenolic compounds of vitamin C-rich juices","volume":"83","author":"Nowak","year":"2018","journal-title":"J. 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