Hurdle technology for jabuticaba nectar preservation

Abstract

Jabuticaba is a berry consumed as fresh fruit, and it may also be processed into nectar. This study targeted the preservation of jabuticaba nectar through hurdle technology. A high-acid nectar was formulated, pasteurized at 85°C/30 s, ultraclean bottled, and stored at 5°C. Physicochemical, microbiological, and sensory assays were performed throughout the study. The pH, soluble solids content, and titratable acidity of the finished product ranged from 3.40 to 3.76, 11.0 to 12.5°Brix, and 0.52% to 0.76% (w/w) citric acid, respectively. Mesophiles, psychrotrophs, and molds and yeasts counts ranged between 1 and 1.2 log CFU/ml during storage. The mean scores in the 9-point hedonic scale tests varied between 6.2 and 7.1. The product's shelf life was determined to be at least 120 days. This research work succeeded by combining a low pH, mild heat treatment, ultraclean filling, and then cold storing the jabuticaba nectar for preservation. Practical applications The results of this work can be utilized by industry for effective application of combined methods targeting the preservation of fruit nectar. The combination of technologies herein described may be a practical guide for the nectar industry to safely formulate a product that is additive-free—clean label—and has extended shelf life to produce a jabuticaba nectar with good sensory acceptability.