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Development of Araticum (Annona crassiflora Mart.) jams: evaluation of physical, microbiological, and sensorial stability in different packages

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Abstract

Araticum is an exotic fruit with unique sensory features and also high nutritional value characteristics. This study aimed to develop araticum jams with substitution of commercial pectin for passion fruit albedo, as well as to evaluate its physical, microbiological and sensorial stability during storage in polyethylene and polypropylene packages. Samples were analyzed at 25 and 35 °C for 130 days. During the storage the values of pH (3.5–4.9), titratable acidity (0.27–0.62%), color (L* 20.56–28.49, a* 1.32–7.03, and b* 1.32–9.29), chroma (1.86–11.65), hue (0.60–1.03), soluble solids (68–79.70 ºBrix), reducing sugars (12.60–60.30%), non-reducing sugars (6.22–56.19%), total sugars (55.30–96.30%), and carotenoids (0.21–1.27 mg.100 g−1) varied. The indicated shelf life was approximately 117 and 65 days for jams in polypropylene package, and 112 and 63 days for those kept in the polyethylene package, when the temperature of storage was 25 and 35 ºC, respectively. Araticum fruit is a good source for jams, that can contribute to the increased insertion of foods of better nutritional value in the consumer market.

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Acknowledgements

The authors thank the Coordination for the Improvement of Higher Education Personnel (CAPES, Brazil), for the financial support offered through scholarships, the National Council for Scientific and Technological Development (CNPq, Brazil), and the Federal University of Tocantins for its infrastructure with the Graduate Program in Food Science and Technology (PPGCTA).

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Not Applicable.

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Authors and Affiliations

  1. Laboratory of Kinetics and Process Modeling, Federal University of Tocantins, Quadra 109 Norte, Avenida NS15, ALCNO-14-Plano Diretor Norte, Palmas, TO, 77001-090, Brazil

    Maria Olivia dos Santos Oliveira, Bianca Barros Dias, Caroline Roberta Freitas Pires, Bárbara Catarina Bastos Freitas, Aynaran Oliveira de Aguiar, Juliana Fonseca Moreira da Silva & Glêndara Aparecida de Souza Martins

Authors
  1. Maria Olivia dos Santos Oliveira
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  2. Bianca Barros Dias
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  3. Caroline Roberta Freitas Pires
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  4. Bárbara Catarina Bastos Freitas
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  5. Aynaran Oliveira de Aguiar
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  6. Juliana Fonseca Moreira da Silva
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  7. Glêndara Aparecida de Souza Martins
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Contributions

Maria Olivia dos Santos Oliveira: Performing the experiments, Data analysis, Writing—review & editing. Bianca Barros Dias: Performing the experiments, Data analysis, Writing. Caroline Roberta Freitas Pires: Supervision and Data analysis. Bárbara Catarina Bastos de Freitas: Conceptualization, Writing—review & editing. Aynaran Oliveira de Aguiar: Performing the experiments, Data analysis, Writing—review & editing. Juliana Fonseca Moreira da Silva: Supervision, Writing—review & editing. Glêndara Aparecida de Souza Martins: Conceptualization, Writing—review & editing, Supervision, Resources, Funding acquisition.

Corresponding author

Correspondence to Glêndara Aparecida de Souza Martins.

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All authors declare that they have no conflict of interest.

Ethics approval

This study was approved by the Ethics Committee of the Federal University of Tocantins (CASE 93357718.3.0000.5519).

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dos Santos Oliveira, M.O., Dias, B.B., Pires, C.R.F. et al. Development of Araticum (Annona crassiflora Mart.) jams: evaluation of physical, microbiological, and sensorial stability in different packages. J Food Sci Technol 59, 3399–3407 (2022). https://doi.org/10.1007/s13197-021-05323-x

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  • DOI: https://doi.org/10.1007/s13197-021-05323-x

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