Manufacture of uvaia nectar and evaluation of physicochemical stability during storage

• Autor(a) principal: Justino,João Pedro Teixeira
• Data de Publicação: 2021
• Outros Autores: Carvalho,Paloma Carolina de, Tronconi,Juliano, Santos,Elisa Norberto Ferreira, Oliveira Filho,José Humberto de
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Brazilian Journal of Food Technology
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100473
• topic: Beverage; Fruits; Bioactive compounds; Phenolic compounds; Ascorbic acid; Storage

ABSTRACT: Brazilian Cerrado fruits have a great diversity of bioactive compounds, with significant relevance for fresh consumption and industrial processing. The uvaia (Eugenia pyriformis Cambess) stands out among these fruits, seeing that this species contains high phenolic compounds and ascorbic acid levels. However, its technological and nutritional potential is still little explored industrially. This research aimed to develop three uvaia nectar formulations and to evaluate its stability during 90 days of storage. The formulations were made with 30%, 40%, and 50% of uvaia pulp, corresponding to F1, F2, and F3 formulations, respectively, which were characterized for pH, total titratable acidity, soluble solids, ascorbic acid, and total phenolics during 0, 30, 60, and 90 days of storage at room temperature. A significant pH reduction was observed after 30 days of storage for all nectars. The acidity and ascorbic acid levels increased in proportion to the addition in the pulp concentration of the formulations. The ascorbic acid content reduced over the storage period and remained higher for the formulations F2 and F3. The concentration of phenolic compounds was higher in the nectar containing relevant levels of uvaia pulp concentration, which increased throughout 30 days of storage, however, with a decrease after this period. The formulations containing 40% and 50% of uvaia pulp showed higher concentration and better stability of bioactive compounds. Uvaia can be considered an effective raw material for the development of a novel beverage with important nutritional and bioactive properties.