Abstract
Juice formulations containing guava pulp and different amounts (0%, 1%, 3%, and 5%) of its by-product flour (GBF) were developed and evaluated for antioxidant activity, total phenolic compounds, physicochemical, rheological, microbiological and sensorial parameters. The GBF addition to guava juice increased the acidity and altered the color and rheological parameters, especially at higher levels (3% and 5%). There was an increase in the content of dietary fiber, anthocyanins and antioxidant activity with GBF addition, but no changes occurred in the soluble solids, total phenolic compounds, and ascorbic acid content. The guava juice containing 1% GBF received better sensory scores when compared with the 3% and 5% GBF formulations. Storage at 4o C for 21 days affected most of the parameters examined, but the microbiological parameters remained stable. Shelf life of 14 days is recommended to maintain the physicochemical and antioxidants characteristics of guava juice.
Highlights
Guava (Psidium guajava) is a tropical fruit produced on a large scale in Brazil (578,803 t in 2018) (IBGE 2018), which is considered one of the largest guava producers in the world
It was observed that the higher content of guava by-product flour (GBF) (5% versus 0%, 1%, and 3%) used in the guava juice formulations decreased the pH values, except at day 21 of storage when the values did not differ among the formulations (p > .05)
It was verified that the guava juices containing 1% and 3% GBF presented no alteration in the anthocyanins content (p > .05), while the formulations 0% GBF and 5% GBF exhibited a decrease at day 21 and day 14, respectively. These results indicate that anthocyanins had more storage stability than Ascorbic acid (AA) and total phenolic compounds (TPC) in guava juices
Summary
Guava (Psidium guajava) is a tropical fruit produced on a large scale in Brazil (578,803 t in 2018) (IBGE 2018), which is considered one of the largest guava producers in the world. The red variety has a pleasant aroma and flavor and high nutritional value (Ninga et al 2018). It contains substantial amount of minerals and vitamins, with 2–3-fold more vitamin C than fresh orange juice (Akesowan & Choonhahirun 2013). Guava is commonly described as “superfruit” due to its high levels of polyphenolic antioxidants, like anthocyanins (Flores et al 2015), which scavenge free radicals and reactive oxygen species involved in the occurrence of some human diseases, like cancer and atherosclerosis. The juice has become economically important because of its flavor, aroma and high nutritional value (Almulaiky et al 2018, Ninga et al 2018)
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