Jabuticaba (Myrciaria jaboticaba) juice obtained by steam-extraction: phenolic compound profile, antioxidant capacity, microbiological stability, and sensory acceptability

Abstract

Jabuticaba () is a dark-colored fruit native to Brazil that has a desirable flavor and high anthocyanin content. In the present study, jabuticaba juice was produced by steam-extraction and the phenolic compound profile, antioxidant capacity, instrumental color, and microbiological quality were evaluated during 90 days of storage at 25 °C. Cyanidin-3--glucoside represented 45% of the total phenolic content of the juice, which reduced with extent of 80% during storage. Total phenolic content of the juice increased by 59% during 90 days of storage, which entailed, average 4.4-fold increase in the content of gallic and ellagic acids. FRAP assay was most sensitive for measuring gallic and ellagic acids, while the TEAC assay was the most sensitive for measuring anthocyanins. Although [Formula: see text] and [Formula: see text] values of jabuticaba juice decreased and [Formula: see text] increased during storage. Jabuticaba juice remained microbiologically stable during storage, and did not support the growth of inoculated and, suggesting antimicrobial activity.

Stability evaluation of juçara, banana and strawberry pasteurized smoothie during storage

“…However, due to the low analytical error of these physicochemical determinations, small variations in absolute values become statistically significant, which, in practical terms, will not cause relevant physicochemical changes at industrial level. Slight or no variations in physicochemical parameters of stored fruit drinks were also observed by Onada et al (2018) and Figure 2. pH (A), soluble solids (B) and titrable acidity (TA) (C) of juçara, banana and strawberry smoothie during storage at 7 °C and 25 °C.…”

“…As antioxidant capacity did not vary, it is suggested that the thermal degradation of anthocyanins may lead to the formation of other phenolic compounds of equal or even higher antioxidant potential (Patras et al, 2010). Onada et al (2018) verified the increase in total phenolic compounds and antioxidant capacity of jabuticaba juice obtained by steam extraction and stored at room temperature for 90 days, in spite of the degradation of anthocyanins such as cyanidin and delphinidin. Since the authors determined the phenolic compounds profile of the product during storage, they suggested that the depolymerization of ellagitannins to ellagic acid and the cleavage of anthocyanins, which degradation product is gallic acid, were the responsible phenomena for this behavior, since the concentration of ellagic and gallic acids increased significantly throughout the study.…”

Chemical, Microbiological and Sensory Stability of Steam Extracted Jaboticaba (Myrciaria jaboticaba) Juice

“…At higher storage temperatures, anthocyanins degradation was even faster (e.g., total loss after 14 days at 60 °C). Extensive losses have also been reported in berries juices [ 3 , 4 , 11 ]. Although gallic acid content did not change after 112 days at 25 °C, it increased (from 38% to 226%) when juice was stored at higher temperatures ( Figure 2 C).…”

“…Extraction times superior to 30 min led to less expressive increases in both yield and anthocyanin content while resulted in more noticeable aftertaste. The amount of added sucrose (6% w/v ) was based on previous literature data [ 3 ]. SJJ was produced to evaluate the impact of sucrose addition on jaboticaba juice processing and on its phenolic compounds stability during storage.…”

“…In this sense, the development of jaboticaba-based products is an alternative to prevent post-harvest losses and also a way to add value to the fruit. There is a growing research interest related to the development of jaboticaba-based products, such as juices [ 3 , 4 ], alcoholic beverages [ 5 , 6 , 7 ], and vinegar [ 8 ]. In fact, some products containing jaboticaba, such as yogurts, ice pops, jams, beverages and chocolate have already reached the market, but their availability is still low.…”