Stability of ascorbic acid and anthocyanins of jambolan ( Syzygium cumini ) and camu‐camu ( Myrciaria dubia ) juice blend during pasteurization and storage at room temperature

Abstract

The temperature and time for the pasteurization of jambolan/camu-camu juice blend (37.5:12.5%, w/w) were determined based on their enzymatic activities (peroxidase, polyphenoloxidase, and pectin methylesterase), bioactive compounds contents (anthocyanins, total phenolic compounds, and ascorbic acid), and microbial counts (thermotolerant coliforms, aerobic mesophilic bacteria, and fungi). Moreover, the stability of the pasteurized blend was monitored for 35 days at room temperature. Response surface methodology and desirability function defined 75°C and 90 s as the best pasteurization conditions to provide a juice blend with safe microbial counts, inactivation of all deteriorative enzymes, 24.18 mg anthocyanins.100 ml−1, 325.83 mg total phenolic compounds.100 ml−1 and 1862.4 mg ascorbic acid.100 ml−1. Furthermore, the degradation kinetics of anthocyanins and ascorbic acid showed half-life times of 18 and 126 days, respectively, during storage at room temperature, evidencing the effectiveness of the applied thermal treatment on the retention of bioactive compounds of the studied juice blend. Novelty impact statement Jambolan and camu-camu fruits are high anthocyanins and vitamin C sources, respectively, but no industrialized food products, such as blend juices, are available on the market. Here, for the first time, the optimal condition for the pasteurization of jambolan and camu-camu juice blend was successfully defined to stimulate food industries to exploit the promising health potential of both fruits.