Abstract
The blackberry cultivation has a great potential in the production chain of small fruits in Brazil, being a rich source of nutritious compounds and natural antioxidants. This study aimed to quantify some bioactive (phenolic compounds, anthocyanins, vitamin C, etc.), determine the antioxidant potential and evaluate the stability of this potential for the development of two formulations of blackberry chutney, with a 60% pulp and another with 80%. The study also presents the development of sensory analysis to evaluate acceptance and purchase intent by the tasters. A partial degradation of the evaluated compounds occurred during the drafting process of chutneys; however, this degradation was less intense in 80% chutney, which was the expected result. The sensory analysis showed good acceptability for the 80% chutney, however, the 60% chutney did not reach the average required for acceptance of 70%. Being an innovative product that does not have extensive marketing, it can be said that the blackberry chutney is a viable alternative for consumers, who are increasingly seeking healthier products, and for the food industry that is always looking for news to offer to the public.
Highlights
The main blackberry production regions of the world are located in North America, Europe and Asia
The maintenance of acidity of the fruit is important because it ensures taste and odor to the product (Cecchi, 2003), so blackberries evaluated in this study have shown good raw materials for the manufacture chutney with 1.44g of titratable acidity citric acid/100 g of pulp
The tests carried out in this study showed that blackberry extract has high values for antioxidant capacity (1693 mg of trolox.100g-1 fruit)
Summary
The main blackberry production regions of the world are located in North America, Europe and Asia. Paraná has good climatic conditions for the production of blackberries (Celant et al, 2016). The blackberry production is concentrated in the months from November to February, and because of their high respiratory rate, the fruits have become highly perishable, creating limitations on the fresh fruit market (Mota, 2006a; Kuskoski et al, 2006). Fruits such as berries (strawberry, blackberry, raspberry, blueberry, grape and cherry) are characterized as being small and fleshy and are consumed in many countries, primarily in natura, as juices and jams or through pulps in industrialized products. Consumers’ interest in these fruits has grown due to their beneficial health effects because of the antioxidant and anticancer properties and because the berries are a good source of fiber, vitamins (B, C and K), folic acid, fatty acids, polyphenols (anthocyanins) and minerals, such as Cu, Fe, I, K, Mg, and Mn (Pereira et al, 2018)
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