Chemical, Microbiological and Sensory Stability of Steam Extracted Jaboticaba (Myrciaria jaboticaba) Juice

Ana Beatriz Neves Martins,Daniel Perrone,Mariana Canto,Mariana Monteiro

doi:10.3390/foods10040732

Ana Beatriz Neves Martins, Daniel Perrone + Show 2 more

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https://doi.org/10.3390/foods10040732

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Abstract

Jaboticaba (Myrciaria jaboticaba) is a Brazilian berry rich in phenolic compounds, much appreciated for its sweet and slightly acid taste, and highly perishable. Thus, we aimed at producing jaboticaba juice by steam extraction and at investigating its microbiological, sensorial and chemical qualities during storage for up to 168 days. Juice was microbiologically safe and even though unsweetened juice was well accepted, sucrose addition further improved flavor (21%), overall impression (11%) and purchase intent (21%) scores. Cyanidin-3-O-glucoside (C3G) was the major phenolic (40%), followed by gallic (28%) and ellagic acids (21%). Total phenolics contents decreased from 27% (50 °C) to 50% (25 °C), mainly driven by C3G degradation. At 60 °C, total phenolics contents did not change after 42 days since C3G degradation was counterbalanced by gallic acid formation (129%), which followed zero-order reaction kinetics. Anthocyanins degradation followed first-order reaction kinetics (C3G half-life at 25 °C = 21.7 days) and was associated with color changes during storage. In conclusion, steam extraction followed by hot-filling technique ensured a juice with at least six months of shelf life.

Highlights

IntroductionJaboticaba (or jabuticaba) is a spherical, purple to black colored fruit native to Brazil.It belongs to the Myrtaceae family and Plinia genus, referred as Myrciaria [1], especially in the scientific field
Jaboticaba is a spherical, purple to black colored fruit native to Brazil. It belongs to the Myrtaceae family and Plinia genus, referred as Myrciaria [1], especially in the scientific field
Ascorbic acid, which has already been reported in the fruit [2], was not observed in the present study, suggesting its degradation during steam extraction

Summary

Introduction

Jaboticaba (or jabuticaba) is a spherical, purple to black colored fruit native to Brazil.It belongs to the Myrtaceae family and Plinia genus, referred as Myrciaria [1], especially in the scientific field. As a result of its high perishability, jaboticaba consumption and commercialization are limited to the areas of cultivation and their surroundings [2] In this sense, the development of jaboticaba-based products is an alternative to prevent post-harvest losses and a way to add value to the fruit. Some products containing jaboticaba, such as yogurts, ice pops, jams, beverages and chocolate have already reached the market, but their availability is still low. Among these products, juices show high commercial potential, as this is an expanding market, and novel fruit drinks, of exotic flavors and with functional properties, are becoming increasingly popular. Due to consumers concerns related to food quality, the food industry has been focusing on product development based on healthier ingredients and innovative processing technologies [9]

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