Tropical fruit juice: effect of thermal treatment and storage time on sensory and functional properties
Tropical fruits rich in polyphenols, ascorbic acid, and high antioxidant capacity can enhance the functional composition, flavor as well as the overall acceptance of their juices. The aim of this study was to evaluate the effects of pasteurization and storage time on the physical, chemical, and sensory quality parameters of two formulations of tropical fruit juice blends with high antioxidant capacity. Two formulations with different concentrations of acai, camu-camu, acerola, cashew apple, yellow mombin, and pineapple were pasteurized at 85 °C for 30 s, hot-filled in glass bottles, and stored in refrigerated conditions (5 °C). Analyses for color, total antioxidant activity, total polyphenols, carotenoids, ascorbic acid, and sensory quality were performed before and after pasteurization as well as at 90 and 180 day of storage. Pasteurization did not negatively affect the concentration of functional components and sensory properties. However, the storage time negatively influenced the sensory quality and reduced the ascorbic acid content of both the formulations. Further, the acceptability and the nutritional quality were still high in these products after 180-days of storage, thus, not preventing their consumption.
KeywordsPasteurization Antioxidant activity Sensory evaluation Colorimetry Malpighia emarginata Anacardium occidentale Spondias mombin Ananas comosus Euterpe oleracea Myrciaria dubia
We thank Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) for the student scholarships.
This work was supported by Embrapa—Empresa Brasileira de Pesquisa Agropecuária (Brazilian Agricultural Research Corporation).
Compliance with ethical standards
Conflict of interest
The authors declare that they have no conflict of interest.
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