Desenvolvimento de geleia funcional de araçá-roxo: avaliação dos parâmetros de qualidade durante o armazenamento

Abstract

Psidium myrtoides O. Berg (Myrtaceae), popularly known as araçá-roxo, is an endemic species of the Atlantic Forest. Araçá-roxo is a fruit rich in bioactive and nutraceutical compounds, such as flavonoids and anthocyanins; however, although it has great medicinal potential, it is a little-known fruit. Therefore, the objective of this work was to develop a functional jam from araçá-roxo and evaluate its quality parameters during storage. The formulations developed were: F1 (40.0% whole fruit and 58.3% sugar), F2 (45.0% whole fruit and 53.8% sugar), and F3 (50.0% whole fruit and 48.5% sugar). During the storage period, the following were evaluated: pH, water activity (Aw), total soluble solids (°Brix), ash, moisture, titratable acidity, and instrumental color (L*, a*, and b*). The presence of microorganisms, such as molds, yeasts, thermotolerant coliforms, and Escherichia coli, was also analyzed over a 90-day period. The results showed that the three formulations remained stable throughout the 90 days of storage at room temperature. Regarding the physical and chemical parameters evaluated, the initial pH of formulation F1 showed a significant difference (p < 0.05) compared to the other formulations (F2 and F3). Regarding titratable acidity, water activity (Aw), total soluble solids (°Brix), ash, and moisture, there was no significant difference (p < 0.05) throughout the storage period in the three formulations studied. According to the microbiological analyses, the absence of molds, yeasts, thermotolerant coliforms, and E. coli was observed. It is concluded, from the three formulations developed, that formulation F1 stood out for presenting a higher soluble solids content, lower water activity, and less variation in pH and humidity throughout the 90 days of storage. Therefore, it is concluded that the purple guava (Araçá roxo) presents excellent potential for the production of functional jelly, showing physical, chemical, and microbiological stability during 90 days of storage at room temperature.