Physicochemical and Microbiological Quality of Dietetic Functional Mixed Cerrado Fruit Jam during Storage.

T. M. Brandão,H. E. S. Elias,G. A. S. Martins,E. E. N. de Carvalho,E. L. do Carmo,S. V. Borges

doi:10.1155/2018/2878215

T. M. Brandão, H. E. S. Elias + Show 4 more

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https://doi.org/10.1155/2018/2878215

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Abstract

The objective of the research was to evaluate changes of dietetic functional mixed cerrado fruit jam (marolo, sweet passion fruit, and soursop) processed in a vacuum pot and stored for 180 days in BODs at 25°C and 35°C. The parameters evaluated were pH, soluble solids (SS), titratable acidity (TA), total sugars (TS), total carotenoids (TC), total phenolics (TP), vitamin C, antioxidant activity (DPPH), and microbiological analysis. There was a significant effect of storage time on pH, SS, TA, TC, TS, and TP. Vitamin C and DPPH showed an effect for the temperature x storage time interaction. Statistical models are not adjusted for pH and SS, presenting an average of 4.15 and 61%, respectively. Carotenoids decreased up to105 days; total sugars increased up to 105 days. The TP, vitamin C, and DPPH, at the temperatures evaluated, showed a decrease up to 105 days. Yeasts and filamentous fungi were not detected.

Highlights

There is considerable demand for fresh fruit and their products
It was found that only the storage time has a significant effect on pH, titratable acidity (TA), soluble solids (SS), total sugar (TS), and total carotenoids (TC)
The suitability of complete models can be verified (Table 2) by the coefficients of determination (R2), which explain between 70 and 93% of the total variance of the responses. It appears that for the parameters pH, SS, and TC (Table 2) there was no adjustment in the mathematical model, since their coefficients of determination were lower than 70%, meaning that the adjusted model did not fit the experimental data, showing averages of 4.15, 61%, and 470μg /100g, respectively

Summary

Introduction

There is considerable demand for fresh fruit and their products. It is known that most fruits are seasonal and their useful life is very limited life, often requiring the application of heat treatments, via processing, in order to maintain and preserve quality and provide various products such as pulp, jam, jellies, and juices throughout the year, especially in the off-season. The fruits are usually consumed raw or in the form of juices, liquors, ice cream, jams/jellies, and various sweet formulations [1, 2]. They have pleasant flavors, high levels of sugars, proteins, minerals, fatty acids [2], B vitamins, and carotenoids [3]. They are perishable and the production of jam by using various additives (sugar, acid, sweetener, pectin, among others) and thermal processing is intended to prevent loss of postharvest fruit and offer a differentiated product to the consumer. According Worobo and Splittstoesser [4] vacuum processing allows the use of lower temperatures, resulting in less heat damage to the bioactive compounds and other sensory characteristics

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