Avaliação da qualidade durante armazenamento na compota combinada de acerola e goiaba semi-light

Abstract

Acerola (Malpighia glabra) and guava (Psidium guajava) are tropical fruits recognized for their high nutritional and functional value. Both are rich in vitamin C, acerola contains bioactive compounds, including anthocyanins and flavonoids that confer antioxidant properties and act on the immune system, while guava contributes as a source of potassium, fiber and antioxidants such as lycopene. The objective of this research was to evaluate the stability of a semi-light acerola and guava combined jam. The formulations developed were F1 (28% acerola pulp, 42% guava pulp), F2 (30% acerola pulp and 44% guava pulp) and F3 (32% acerola pulp and 40% guava pulp). Physical and chemical analyses were performed on the combined pulp in natura, and on the formulations F1, F2 and F3, during storage every 15 days, for a period of 120 days. The microbiological analysis was performed at the end of the storage period. According to the results obtained, the ascorbic acid content in the combined pulp in natura was 739.30 ± 0.64 (F1); 785.36 ± 0.57 (F2); and 838.43 ± 0.68 (F3). After the concentration process, the ascorbic acid content during the storage period had small losses of 10.6 to 11.3% of ascorbic acid, as well as the predominance of the red-orange color. Therefore, the acerola and guava jam is a way to add value as well as a source of antioxidant (ascorbic acid).