Physicochemical, antioxidant, rheological, and sensory properties of juice produced with guava pulp and peel flour

SILVA, THAIRLA V.B DA; IWASSA, ISABELA J.; SAMPAIO, ANDERSON R.; RUIZ, SUELEN P.; BARROS, BEATRIZ C. BOLANHO

doi:10.1590/0001-3765202120191175

Acessibilidade / Reportar erro

Brasil

Anais da Academia Brasileira de Ciências

Español English

Brasil

Español English

sumário « anterior atual seguinte »

Sumário

CROP SCIENCE • An. Acad. Bras. Ciênc. 93 (4) • 2021 • https://doi.org/10.1590/0001-3765202120191175 copy

Physicochemical, antioxidant, rheological, and sensory properties of juice produced with guava pulp and peel flour

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Juice formulations containing guava pulp and different amounts (0%, 1%, 3%, and 5%) of its by-product flour (GBF) were developed and evaluated for antioxidant activity, total phenolic compounds, physicochemical, rheological, microbiological and sensorial parameters. The GBF addition to guava juice increased the acidity and altered the color and rheological parameters, especially at higher levels (3% and 5%). There was an increase in the content of dietary fiber, anthocyanins and antioxidant activity with GBF addition, but no changes occurred in the soluble solids, total phenolic compounds, and ascorbic acid content. The guava juice containing 1% GBF received better sensory scores when compared with the 3% and 5% GBF formulations. Storage at 4^o C for 21 days affected most of the parameters examined, but the microbiological parameters remained stable. Shelf life of 14 days is recommended to maintain the physicochemical and antioxidants characteristics of guava juice.

Key words
Anthocyanins; ascorbic acid; by-product; fiber; phenolic compounds

	Time (days)	0%GBF	1% GBF	3% GBF	5% GBF
Acidity (g citric acid 100 g^-1)	0	0.18±0.01^bA	0.18±0.01^bA	0.24±0.03^aA	0.25±0.01^aA
	7	0.18±0.02^bA	0.19±0.01^bA	0.24±0.01^abA	0.28±0.02^aAB
	14	0.19±0.01^cA	0.20±0.01^cA	0.25±0.00^bA	0.30±0.02^aBC
	21	0.27±0.00^bB	0.29±0.01^bB	0.33±0.01^aB	0.34±0.01^aC
pH	0	4.16±0.01^aA	4.12±0.01^bA	4.10±0.02^bcA	4.08±0.01^cA
	7	4.18±0.01^aA	4.14±0.01^bA	4.10±0.01^cA	4.07±0.02^dA
	14	4.19±0.03^aA	4.13±0.03^abA	4.08±0.02^bcA	4.05±0.02^cA
	21	3.97±0.02^aB	3.96±0.01^aB	3.90±0.03^aB	3.87±0.12^aB
Soluble solids (^oBrix)	0	20.67±0.58^aA	20.67±0.58^aA	20.67±0.58^aA	20.33±0.58^aA
	7	20.33±0.58^aA	20.33±1.15^aA	20.67±0.58^aA	20.00±1.00^aA
	14	20.00±1.00^aA	20.33±1.15^aA	20.33±0.58^aA	19.67±1.15^aA
	21	20.33±1.15^aA	20.67±0.58^aA	20.00±1.00^aA	19.67±0.58^aA
L*	0	50.49±0.17ª^A	50.20±0.60ª^A	45.85±0.34^cA	47.88±0.63^bA
	7	45.84±1.21^aB	47.07±1.19^aB	44.31±0.90^aB	44.33±0.27^aB
	14	42.42±1.38^aB	42.84±1.09^aC	41.73±0.13^aC	41.80±0.15^aC
	21	41.03±0.68^aB	41.74±0.68^aC	41.56±0.34^aC	41.83±0.26^aC
a*	0	8.49±0.49^aB	8.69±0.39^aA	7.79±0.33^bA	6.91±0.29^bB
	7	9.92±0.54^aA	8.96±0.11^bA	5.76±0.18^dB	7.80±0.07^cA
	14	9.95±0.45^aA	7.81±0.15^bB	7.08±0.57^bA	6.79±0.29^bB
	21	9.99±0.35^aA	7.91±0.15^bB	6.70±0.73^cAB	6.88±0.08^bcB
b*	0	7.26±0.65^bA	8.42±0.29^bBC	11.90±0.42^aA	10.33±0.95^aAB
	7	7.74±0.58^cA	9.91±0.25^bA	10.38±0.26^bAB	11.59±0.57^aA
	14	7.70±0.23^bA	7.90±0.06^bC	10.11±0.95^aAB	9.61±0.28^aB
	21	8.61±0.79^aA	8.73±0.37^aB	9.56±1.22^aB	9.51±0.21^aB

	Time (days)	0%GBF	1% GBF	3% GBF	5% GBF
Ascorbic acid (mg 100 mL^-1)	0	34.05±2.03^aA	34.05±2.03^aA	30.53±1.02^abA	28.18±1.76^bA
	7	28.18±1.76^aB	27.01±1.02^aB	27.01±2.03^aAB	26.42±1.76^aAB
	14	28.77±2.69^aAB	28.77±2.03^aB	24.66±1.76^aB	26.38±1.76^aAB
	21	23.48±2.03^aB	24.36±0.51^aC	20.55±1.02^aC	22.31±2.03^aB
Anthocyanins (mg 100 mL^-1)	0	0.41±0.02^bAB	0.32±0.12^bA	1.81±0.08^aA	1.91±0.13^aA
	7	0.32±0.01^dAB	0.63±0.05^cA	1.12±0.03^bA	1.73±0.11^aAB
	14	0.51±0.03^bA	0.44±0.02^bA	1.11±0.01^aA	1.05±0.09^aB
	21	0.15±0.01^bB	0.26±0.01^bA	0.91±0.01^aA	1.01±0.08^aB
TPC (µg GAE 100 mL^-1)	0	48.81±3.33^aA	46.34±5.53^aA	50.78±7.21^aA	46.29±0.34^aA
	7	28.06±1.42^bcB	34.65±2.96^abB	36.37±3.62^aB	24.21±2.02^cB
	14	31.35±3.49^aB	35.74±5.78^aB	35.74±5.78^aB	24.41±14.09^aB
	21	25.84±0.18^cC	35.70±0.16^aB	28.19±0.44^bB	26.73±0.29^bcB
DPPH (µmol de Trolox 100 mL^-1).	0	1.67±0.13^bA	1.77±0.04^bA	2.12±0.10^aA	1.85±0.14^abA
	7	1.63±0.23^bA	1.74±0.16^bA	2.26±0.01^aA	1.93±0.05^abA
	14	1.40±0.03^bB	1.23±0.04^cB	1.29±0.11^cB	1.66±0.22^aB
	21	1.42±0.03^bB	1.42±0.12^bB	1.53±0.20^bB	1.77±0.23^aB

Formulations	Dietary fiber (g 100g^-1)		K [mPa .s]	n	R²
0% GBF	1.02 ±0.30^d	221.83±1.34^d	1491±0.89^a	0.32±0.01^ab	94.6
1% GBF	2.02±0.01^c	243.17±1.94^c	1453±1.16^c	0.37±0.02^a	92.0
3% GBF	4.00±0.37^b	316.18±1.64^b	2262±1.17^b	0.30±0.01 ^b	95.8
5% GBF	4.92±0.51^a	524.89±5.20^a	3620±3.62^a	0.32±0.03^ab	89.5

Attributes	0% GBF	1% GBF	3% GBF	5% GBF
Overall appearance	7.55±1.40^a	6.86±1.52^b	6.05±1.64^c	4.58±2.05^d
Color	7.87±1.35^a	6.88±1.49^b	5.97±1.76^c	4.29±2.14^d
Aroma	7.67±1.39^a	6.99±1.55^b	6.72±1.87^b	5.91±2.11^c
Flavor	7.29±1.78^a	6.51±1.82^b	6.20±1.81^b	5.23±2.01^c
Texture	7.18±1.40^a	6.84±1.37^ab	6.27±1.77^bc	5.72±1.88^c
Purchase intention	3.52±1.10^c	2.97±1.23^b	2.66±1.07^b	2.22±1.19^a

Academia Brasileira de Ciências Rua Anfilófio de Carvalho, 29, 3º andar, 20030-060 Rio de Janeiro RJ Brasil, Tel: +55 21 3907-8100 - Rio de Janeiro - RJ - Brazil
E-mail: aabc@abc.org.br

Acompanhe os números deste periódico no seu leitor de RSS

[1] Correspondence to: Beatriz Cervejeira Bolanho Barros E-mail: beatrizbolanho@yahoo.com.br