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Tropical fruit juice: effect of thermal treatment and storage time on sensory and functional properties

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Abstract

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.

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Acknowledgements

We thank Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) for the student scholarships.

Funding

This work was supported by Embrapa—Empresa Brasileira de Pesquisa Agropecuária (Brazilian Agricultural Research Corporation).

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Authors and Affiliations

  1. Embrapa Agroindústria Tropical, Rua Dra Sara Mesquita, 2270, Bairro Pici, Fortaleza, CE, ZIP 60511-110, Brazil

    Nédio Jair Wurlitzer, Ana Paula Dionísio, Deborah dos Santos Garruti & Idila Maria da Silva Araújo

  2. Embrapa Agroindústria de Alimentos, Guaratiba, Rio de Janeiro, Brazil

    Janice Ribeiro Lima

  3. Instituto Federal de Educação, Ciência e Tecnologia do Ceará, Ubajara, CE, 62350-000, Brazil

    Renier Felinto Julião da Rocha

  4. Universidade Federal do Ceará, Pici, Fortaleza, CE, Brazil

    Johnnathan Lima Maia

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  1. Nédio Jair Wurlitzer
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  2. Ana Paula Dionísio
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  3. Janice Ribeiro Lima
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  4. Deborah dos Santos Garruti
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Correspondence to Nédio Jair Wurlitzer.

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Wurlitzer, N.J., Dionísio, A.P., Lima, J.R. et al. Tropical fruit juice: effect of thermal treatment and storage time on sensory and functional properties. J Food Sci Technol 56, 5184–5193 (2019). https://doi.org/10.1007/s13197-019-03987-0

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  • DOI: https://doi.org/10.1007/s13197-019-03987-0

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