Abstract
Abstract In this study, the stability of the bioactive compounds from camu-camu and jambolan mixture was evaluated, and a juice blend formulation based on its sensorial properties was established. The stability of three juice formulations with camu-camu/jambolan/water (w:w:w), 37.5:12.5:50 (JB); 37.5:0:62.5 (CJ) and 0:12.5:87.5 (JJ) was evaluated. Additionally, the bioactive compounds and sensory acceptance were performed in six juice formulations with camu-camu/jambolan: 12.5:37.5 (F1); 17.5:32.5 (F2); 22.5:27.5 (F3); 27.5:22.5 (F4); 32.5:17.5 (F5) and 37.5:12.5 (F6). The stability of the anthocyanins in the JB formulation was ensured for 5 days of storage at 25 °C. First-order reaction kinetics described the degradation of anthocyanins during 10 days of storage. The internal preference map analysis evidenced two groups: one formed by the formulations F1 and F2 and the other by F3, F4, F5 and F6. Sensory analysis showed that the formulation with the lowest concentration of camu-camu (F1) presented the highest sensory acceptance rate (80.4%), high bioactive compounds contents: 23.04 mg anthocyanins.100 mL-1, 353.32 mg ascorbic acid.100 mL-1, 892.06 mg phenolic compounds.100 mL-1, and high antioxidant capacity (3667.78 mM ET.100 mL-1). The results shows that juice blend with camu-camu/jambolan 12.5:37.5 (F1) have a good acceptance and high bioactive compounds content.
Highlights
Fruit juices are consumed and appreciated all over the world, by their flavor and due to the presence of macro and micronutrients, such as carbohydrates, carotenoids, vitamins, minerals, among other compounds of biological importance
Fruit juice blends have been inserted in the market as an alternative for the development of new flavors and for enabling the enrichment of the nutritional and functional value of the product; it enables the elaboration of beverages with beneficial health effects (Bamidele & Fasogbon, 2017)
The elaboration of fruit juice blends allow the creation of new products, with characteristics that can be defined according to the profile of the consumer (Bhardwaj & Pandey, 2011)
Summary
Fruit juices are consumed and appreciated all over the world, by their flavor and due to the presence of macro and micronutrients, such as carbohydrates, carotenoids, vitamins, minerals, among other compounds of biological importance. The elaboration of fruit juice blends allow the creation of new products, with characteristics that can be defined according to the profile of the consumer (Bhardwaj & Pandey, 2011). In this sense, products with high levels of certain nutrients can be obtained, with specific colors, or different flavors and aromas. In the development of these new products, sensory analysis can be seen as an important tool (Palczak et al, 2019). According to Yu et al (2018), the use of human senses is an important tool to determine the sensorial quality, to verify the best formulation, to evaluate the perception and the human reaction to food attributes, in order to evaluate the acceptability of the product, by the consumer
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