Abstract
The shelf-life of a pasteurized blackberry juice with added calcium and vitamin C was evaluated in the present work. The product underwent physicochemical, microbiological, and sensory characterization at 25, 35, and 45 °C for 30 days at 80% relative humidity. An analysis of variance was performed to determine the variable most affected during storage. The results showed that mesophilic microorganisms were detected on day 21 of storage at 15 °C, at day 18 at 25 °C, and at day 11 at 35 °C. Integrated kinetic and Arrhenius mathematical models were obtained for the physicochemical variables L *, a *, b *, brix, pH, and viscosity. The kinetic models of the sensory behavior of the blackberry pulp stored at 25 °C were obtained. It was possible to sensorily determine that the product was rejected on average for all descriptors at 12 days.
Highlights
Processed products obtained from blackberry have been commercially exploited, to the point that most of the blackberry produced in Colombia is purchased by companies, like Postobon®, Compañía Nacional de Chocolates®, Casa Luker®, Agrofood®, Pascol®, and Alpina® [1]
This formulation was made based on the Colombian technical standard 5468 “juices, nectars, purées, and fruit concentrates” and Resolution 333 of 2011 by the Ministry of Social Protection “by which the technical regulation is established on the requirements of labeling or nutritional labeling that must be met for food packaged for human consumption”
The final time of the analyses was determined by the appearance of mesophilic microorganisms, which for samples stored at 15 °C were detected at 21 days; for samples stored at 25 °C, these were observed at 18 days; and for samples storage at 35 °C, the microorganisms were detected at 11 days. On these days the sensory and physicochemical analyses were not conducted and, the end point of the kinetics was taken the day before detecting the mesophilic microorganisms, observing that at 15 °C the analyses were carried out until day 18; at 25 °C until day 15; and at 15 °C until day 10
Summary
Processed products obtained from blackberry have been commercially exploited, to the point that most of the blackberry produced in Colombia is purchased by companies, like Postobon®, Compañía Nacional de Chocolates®, Casa Luker®, Agrofood®, Pascol®, and Alpina® [1]. It is clear that at present, according to reports from the Colombian Ministry of Agriculture in its platform “www.siembra.gov.co” no research, development and innovation work related to the agroindustrial exploitation of the blackberry is observed, especially in the Andean region, which has the highest production of this fruit [2]. Poor participation by national players is noted in the research on transformation alternatives for food, health, and industry compared to the participation by international players in this same chain. On this platform, it can be observed that contributions by national entities towards improving the agroindustrialization of the blackberry has been quite low. It can be perceived that most efforts made in the chain have been in agricultural areas, like management of the production system, sanitary and phytosanitary management, and planting material and genetic improvement; the area of harvest management, postharvest and transformation would be fourth in importance according to the projects presented and the results published nationally [2]
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