Feitosa Bruno Fonseca, Xavier Leidiana Elias, Lermen Maria Silvanete Benedito de Sousa, Goncalves Monica Correia, Cardoso Tiago Augusto Lima, Feitoza Joao Vitor Fonseca, Silva Adriano Sant'Ana, Oliveira Emanuel Neto Alves de, Marques Marcella Camargo, Mariutti Lilian Regina Barros, Cavalcanti Monica Tejo
University of Campinas, 13056-405, Campinas, SP, Brazil.
Federal University of Campina Grande, 58840-000, Pombal, PB, Brazil.
Heliyon. 2024 Aug 31;10(17):e37270. doi: 10.1016/j.heliyon.2024.e37270. eCollection 2024 Sep 15.
Tropical fruit juices produced from native fruits have been widely marketed by small agribusinesses in the Brazilian semiarid region, necessitating a deeper understanding of the impact of preservation methods on quality parameters. This study aimed to prepare myrtle ( Kiaersk.) tropical juice and investigate the effects of physical preservation (90 °C for 60 s) and chemical preservation (potassium sorbate and sodium benzoate) methods. Tropical juice formulations were evaluated after preparation and every 15 days during 60 days of storage in high-density polyethylene bottles at room temperature (25 ± 2 °C). Microbiological parameters, optical microscopy, physicochemical and bioactive parameters, antioxidant capacity, and color parameters were determined. Heat-treated tropical juice showed low counts of all microbiological parameters, but optical microscopy revealed the presence of filamentous fungi after 60 days of storage. Combined use of potassium sorbate and sodium benzoate effectively prevented the development of total yeasts and molds up to 28 days of storage. Bioactive compounds in myrtle pulp contribute to storage stability, mainly total phenolics, estimated at 855.86 mg gallic acid equivalents 100 g. The results suggest that it is possible to harness the economic and agroindustrial potential of Kiaersk. fruits for the production of tropical juices, but it is recommended that other technologies be explored, such as aseptic processing or the combined use of physical and chemical methods.
巴西半干旱地区的小型农业综合企业广泛销售由当地水果制成的热带果汁，因此有必要更深入地了解保存方法对质量参数的影响。本研究旨在制备桃金娘（Kiaersk.）热带果汁，并研究物理保存（90°C处理60秒）和化学保存（山梨酸钾和苯甲酸钠）方法的效果。在制备后以及在室温（25±2°C）下于高密度聚乙烯瓶中储存60天的过程中，每隔15天对热带果汁配方进行评估。测定了微生物参数、光学显微镜观察结果、理化和生物活性参数、抗氧化能力以及颜色参数。热处理的热带果汁所有微生物参数的计数较低，但光学显微镜观察显示，储存60天后存在丝状真菌。山梨酸钾和苯甲酸钠联合使用可有效防止总酵母菌和霉菌在储存28天内生长。桃金娘果肉中的生物活性化合物有助于储存稳定性，主要是总酚类化合物，估计为855.86毫克没食子酸当量/100克。结果表明，有可能利用Kiaersk.水果的经济和农工潜力来生产热带果汁，但建议探索其他技术，如无菌加工或物理和化学方法的联合使用。
