Abstract
The aim of the present study was to evaluate chemical and microbiological parameters of industrialized and artisanal bacuri (Platonia insignis Mart) and cupuaçu (Theobroma grandiflorum Schum) pulps, native Brazilian Amazon fruits. Several fruit pulp brands were selected as follows: industrialized pulps (IP), brands A and B and artisanal pulps (AP), brands C and D. The chemical analyses were based on the determination of initial pH, total titratable acidity (TTA), total soluble solids (TSS) and their ratio (TSS/TTA). Microbiological analyzes quantified mold, yeast, Staphyloccus aureus and Salmonella spp. Their contamination were also determined. Chemical characterization demonstrated that bacuri pulps had lower level of TTA and TSS than cupuaçu pulp. However, ration between TSS and TAA showed higher level in bacuri pulp/brand AP/D. The microbiological analyses showed a ranging from 2.83x105 to 9.35x107 and 7.32x106 to 7.06x107 mold and yeast colony forming units (CFU/g) for bacuri and cupuaçu pulps, respectively. All pulps presented high amounts of Staphylococcus aureus. The presence of Salmonella was verified in industrialized pulp for both bacuri and cupuaçu fruits. We concluded that both industrialized and artisanal bacuri and cupuaçu pulps have poor microbiological food quality, indicating a health threat to the consumers.
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