Abstract
Murici (Byrsonima crassifolia (L.) Kunth) belongs to the Malpighiaceae family and is a typical fruit of the Cerrado. Its consumption occurs by local populations, both fresh and processed, such as juices, liqueurs, ice cream, jellies, yogurt, bread, and cakes. In this sense, this study aimed to assess different concentrations of ascorbic acid added to cold-pressed murici juice for the preservation of physical-chemical and bioactive characteristics. The juice was assessed for soluble solids, titratable acidity, pH, ascorbic acid and total extractable polyphenols. The experiment was conducted in a completely randomized design in a 3 × 7 factorial scheme (three concentrations of ascorbic acid × seven days of analysis) to assess three concentrations of ascorbic acid in the preservation of cold-pressed juice (0, 1, and 2%) and seven days of analysis (0, 1, 2, 3, 4, 5, and 6 days), with four replications. The data were submitted to analysis of variance (P<0.05) and, when significant, the regression analysis was performed. The concentration of 2% ascorbic acid was the most suitable for cold-pressed juice mainly because it maintains the acceptability characteristics of this product.
Highlights
IntroductionThe Cerrado has one of the most diversified vegetation in Brazil due to its high environmental heterogeneity [1]
Murici (Byrsonima crassifolia (L.) Kunth) is a typical fruit of the Cerrado region that can be consumed fresh or processed as ice cream, juices, jams, popsicles, among others, and, in addition to consumption, this fruit is used as a therapeutic, anti-inflammatory, healing [4], and antimicrobial agent [5]
Harvest was carried out manually when fruits were at the physiological maturation stage, used for commercial consumption, i.e., when the peel has a yellowish-green color. These fruits were transported in high-density polyethylene (HDPE) trays to the Laboratory of Drying and Storage of Vegetable Products of the Agricultural Engineering course, at the Anápolis Campus of Exact and Technological Sciences Henrique Santillo (CCET) of the State University of Goiás (UEG), Anápolis, Goiás, Brazil
Summary
The Cerrado has one of the most diversified vegetation in Brazil due to its high environmental heterogeneity [1]. Among the plant species of this biome, the Malpighiaceae family covers 65 to 70 genera, according to Gansalves (2002) [2], and Byrsonima is one of the most abundant genera of this family [3]. Murici (Byrsonima crassifolia (L.) Kunth) is a typical fruit of the Cerrado region that can be consumed fresh or processed as ice cream, juices, jams, popsicles, among others, and, in addition to consumption, this fruit is used as a therapeutic, anti-inflammatory, healing [4], and antimicrobial agent [5]. The chemical composition of murici consists of 83% of water, 15% of carbohydrates, 1.3% of lipids, and about 0.7% of proteins [2]. N.R. Gomes et al, Scientia Plena 18, 023101 (2022)
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