Effect of food additives on the antioxidant properties and microbiological quality of red guava juice

• Autor(a) principal: Silva,Natalia Kellen Vieira da
• Data de Publicação: 2016
• Outros Autores: Sabino,Luiz Bruno de Sousa, Oliveira,Luciana Siqueira de, Torres,Lucicléia Barros de Vasconcelos, Sousa,Paulo Henrique Machado de
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Revista ciência agronômica (Online)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902016000100077
• topic: Psidium guajava; Chemical additives; Bioactive compounds; Stability

ABSTRACT Guava is a tropical fruit that has a high potential for agroindustrial use, also known antioxidant property mainly attributed to vitamin C and carotenoids content. The objective of this study was to evaluate the influence of food preservatives, individually or combined, on the antioxidant properties of red guava nectar during storage. Nectars added of different additives were stored in the dark for 180 days and evaluated at the processing day and every 90 days for physico-chemical parameters, color, bioactive compounds content, total antioxidant activity (TAA), the microbiologica and sensory quality. Was not observed changes in quality parameters (P>0.05), since the guava nectars were presented in accordance with Standards of Identity and Quality required by Brazilian law. According to data for antioxidante compounds and total antioxidant activity (TAA), can conclude that nectars added sodium metabisulfite and sodium metabisulfite + sodium benzoate showed, after 90 days of storage, a lower reduction in total extractable polyphenols (TEP) and vitamin C content, being the TEP reduction directly correlated with TAA.