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

Silva, Natalia Kellen Vieira da; Sabino, Luiz Bruno de Sousa; Oliveira, Luciana Siqueira de; Torres, Lucicléia Barros de Vasconcelos; Sousa, Paulo Henrique Machado de

doi:10.5935/1806-6690.20160009

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Food Engineering • Rev. Ciênc. Agron. 47 (1) • Mar 2016 • https://doi.org/10.5935/1806-6690.20160009 copy

Effect of food additives on the antioxidant properties and microbiological quality of red guava juice¹ Trabalho extraído de Dissertação do Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Universidade Federal do Ceará, com bolsa de estudos financiada pela CAPES

Efeito dos conservantes alimentares sobre as propriedades antioxidantes e qualidade microbiológica de suco de goiaba vermelha

Authorship SCIMAGO INSTITUTIONS RANKINGS

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.

Key words:
Psidium guajava; Chemical additives; Bioactive compounds; Stability

Formulation	Preservative	Amount (g/100 mL)
Juice (Control)	-	-
Juice + Sodium metabisulphite (SM)	Sodium metabisulphite (expressed as sulfur dioxide)	0.004
Juice + Potassium sorbate (PS)	Potassium sorbate (expressed as sorbic acid)	0.08
Juice + Sodium benzoate (SB)	Sodium benzoate (expressed as benzoic acid)	0.05
Juice + SM+SB	Sodium metabisulfite^* * Expressed as sulfur dioxide; /Sodium benzoate ^ Expressed as benzoic acid; Source: Brasil (2013)	0.002/0.025
Juice + SM+PS	Sodium metabisulphite^* * Expressed as sulfur dioxide; /Potassium soibate^ Expressed as benzoic acid; Source: Brasil (2013)	0.002/0.04

Formulation	Titratable Acidity (TA) (g citric acid / 100 g)			pH			Soluble solids (SS) (°Brix)
	Time (days)			Time (days)			Time (days)
	0	90	180	0	90	180	0	90	180
Juice (Control)	0.39 ± 0.00	0.35 ± 0.00	0.38 ± 0.00	3.9 ± 0.1	3.8 ± 0.1	4.0 ± 0.1	11.9 ± 1.5	11.6 ± 0.5	11.8 ± 0.6
Juice+SM	0.39 ± 0.00	0.35 ± 0.00	0.39 ± 0.10	4.1 ± 0.4	3.8 ± 0.1	4.0 ± 0.1	10.4 ± 1.8	10.9 ± 0.7	11.1 ± 0.5
Juice+PS	0.39 ± 0.00	0.42 ± 0.10	0.39 ± 0.00	4.1 ± 0.1	4.0 ± 0.1	4.2 ± 0.1	10.9 ± 0.6	11.3 ± 0.3	11.3 ± 0.2
Juice+SB	0.38 ± 0.00	0.44 ± 0.10	0.40 ± 0.00	4.0 ± 0.1	3.9 ± 0.1	4.1 ± 0.0	11.1 ± 0.2	11.4 ± 0.1	11.5 ± 0.0
Juice+SM+SB	0.38 ± 0.00	0.36 ± 0.00	0.39 ± 0.00	4.1 ± 0.1	3.9 ± 0.1	4.2 ± 0.1	11.1 ± 0.1	11.4 ± 0.1	11.5 ± 0.0
Juice+SM+PS	0.39 ± 0.00	0.36 ± 0.00	0.42 ± 0.10	4.0 ± 0.0	3.8 ± 0.0	4.0 ± 0.0	11.3 ± 0.2	11.4 ± 0.1	11.5 ± 0.1
Mean	0.39 ± 0.01	0.38 ± 0.04	0.40 ± 0.01	4.0 ± 0.1	3.8 ± 0.1	4.18 ± 0.1	11.1 ± 0.5	11.3 ± 0.2	11.5 ± 0.2

Formulation	L*			a*			b*
	Time (days)			Time (days)			Time (days)
	0	90	180	0	90	180	0	90	180
Juice (Control)	44.1 ± 1.1	42.8 ± 1.0	45.2 ± 2.4	6.4 ± 0.2	5.9 ± 0.2	6.3 ± 0.3	5.5 ± 0.4	6.2 ± 0.4	9.1 ± 0.7
Juice+SM	44.4 ± 1.4	45.3 ± 2.6	44.8 ± 2.1	6.8 ± 0.7	6.7 ± 0.9	6.3 ± 0.8	5.9 ± 0.8	6.4 ± 0.8	7.4 ± 0.4
Juice+OS	42.8 ± 1.2	45.2 ± 0.9	44.5 ± 1.9	6.1 ± 0.1	6.3 ± 0.5	5.9 ± 0.0	5.5 ± 0.4	7.4 ± 0.5	8.4 ± 1.1
Juice+SB	45.2 ± 1.3	44.8 ± 1.5	44.1 ± 0.7	6.6 ± 0.4	6.0 ± 0.2	5.8 ± 0.4	6.3 ± 0.5	6.8 ± 0.3	8.5 ± 0.6
Juice+SM+SB	44.9 ± 1.3	43.8 ± 1.4	44.8 ± 1.1	6.5 ± 0.4	5.9 ± 0.2	5.6 ± 0.2	6.1 ± 0.7	6.5 ± 0.6	8.1 ± 0.4
Juice +SM+PS	43.8 ± 2.6	45.0 ± 1.8	45.1 ± 2.3	6.6 ± 0.2	6.6 ± 0.9	6.1 ± 0.8	5.7 ± 1.1	6.8 ± 0.9	8.3 ± 1.1
Mean	44.2 ± 1.5	44.5 ± 1.6	44.8 ± 1.6	6.5 ± 0.4	6.2 ± 0.6	6.0 ± 0.5	5.9 ± 0.6	6.7 ± 0.6	8.3 ± 0.8

Formulation	Vitamin C (mg/100g)			Carotenoids (mg/100g)			TEP (mg/100g)
	Time (days)			Time (days)			Time (days)
	0	90	180	0	90	180	0	90	180
Juice (Control)	27.3 ± 3.5	26.6 ± 2.4	25.2 ± 3.3	177.6 ± 10.4	75.6 ± 7.7	9.4 ± 0.1	0.13 ± 0.0	0.15 ± 0.0	0.12 ± 0.0
Juice+SM	29.1 ± 1.0	28.2 ± 1.8	26.7 ± 2.2	191.7 ± 2.4	99.7 ± 15.2	11.4 ± 1.1	0.14 ± 0.0	0.16 ± 0.0	0.12 ± 0.0
Juice+OS	29.1 ± 1.8	26.7 ± 3.0	25.5 ± 1.6	179.5 ± 19.4	70.5 ± 6.8	6.5 ± 2.1	0.14 ± 0.0	0.16 ± 0.0	0.14 ± 0.0
Juice+SB	30.6 ± 0.9	28.9 ± 3.3	28.0 ± 1.3	177.6 ± 16.8	76.7 ± 17.8	10.1 ± 0.3	0.13 ± 0.0	0.16 ± 0.0	0.13 ± 0.0
Juice+SM+SB	30.7 ± 0.9	28.3 ± 1.2	28.3 ± 8.0	196.6 ± 45.7	79.6 ± 11.3	10.1 ± 0.7	0.13 ± 0.0	0.16 ± 0.0	0.12 ± 0.0
Juice +SM+PS	29.0 ± 4.3	29.0 ± 4.3	26.9 ± 6.5	187.5 ± 19.4	89.5 ± 8.9	8.6 ± 3.4	0.14 ± 0.0	0.16 ± 0.0	0.13 ± 0.0
Mean	29.2 ± 2.6	27.9 ± 2.5	26.8 ± 4.1	184.78 ± 21.28	81.92 ± 14.21 ¹	9.35 ± 2.12	0.13 ± 0.01	0.15 ± 0.01	0.12 ± 0.01

Formulation	Tempo (dias)
Formulation	0 days	90 days	180 days	Mean
Juice (Control)	11.88 ± 0.03 a	9.57 ± 2.55 a	6.0 ± 0.2 a	9.2 ± 3.0
Juice+SM	10.88 ± 0.42 b	6.74 ± 0.50 b	6.0 ± 0.3 a	7.9 ± 2.6
Juice+PS	8.6 ± 2.55 b	6.71 ± 0.23 b	5.8 ± 0.5 a	7.0 ± 1.4
Juice+SB	10.17 ± 0.13 b	5.91 ± 1.19 b	6.3 ± 0.9 a	7.5 ± 2.4
Juice+SM+SB	9.31 ± 1.43 b	6.54 ± 0.31 b	5.9 ± 0.1 a	7.3 ± 1.8
Juice +SM+PS	10.63 ± 0.45 b	6.45 ± 0.43 b	5.1 ± 1.9 a	7.4 ± 2.9

Formulation		Pearson’s correlation coefficient
Formulation		Total antioxidant activity (TAA) by ABTS method
Total extractable	polyphenols (TEP)	0,79156*
Vitamin C		0,20485^NS NS - Not significant at P>0.05
Carotenoids		-0,02190^NS NS - Not significant at P>0.05

Formulation	Clostridium butyricum/Facultative anaerobic	B. coagulans	Mold and Yest	Lactic acid bacteria
Juice (Control)	Absence	Absence	Presence	Absence
Juice+SM	Absence	Absence	Absence	Absence
Juice+PS	Absence	Absence	Absence	Absence
Juice+SB	Absence	Absence	Absence	Absence
Juice+SM+SB	Absence	Absence	Absence	Absence
Juice +SM+PS	Absence	Absence	Absence	Absence

Formulation	Sensory attributes
Formulation	Overall impression	Flavor	Appearance	purchase intent
Juice + Sodium metabisulphite (SM)	6.5 ab ± 1.5	6.3 a ± 1.7	6.7 ab ± 1.4	3.4 b ± 1.0
Juice + Potassium sorbate (PS)	6.2 b ± 1.7	5.8 c ± 2.0	6.5 b ± 1.6	3.1 b ± 1.2
Juice + Sodium benzoate (SB)	6.5 ab ± 1.6	6.2 ab ± 1.6	6.7 ab ± 1.2	3.4 b ± 1.1
Juice + SM+SB	6.3 b ± 1.5	5.9 bc ± 1.7	6.4 b ± 1.6	3.2 b ± 1.1
Juice + SM+PS	6.7 a ± 1.7	6.6 a ± 1.8	6.4 b ± 1.6	3.7 a ± 1.1

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Effect of food additives on the antioxidant properties and microbiological quality of red guava juice1 Trabalho extraído de Dissertação do Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Universidade Federal do Ceará, com bolsa de estudos financiada pela CAPES

Efeito dos conservantes alimentares sobre as propriedades antioxidantes e qualidade microbiológica de suco de goiaba vermelha

ABSTRACT

Effect of food additives on the antioxidant properties and microbiological quality of red guava juice¹ Trabalho extraído de Dissertação do Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Universidade Federal do Ceará, com bolsa de estudos financiada pela CAPES