Physicochemical and microbiological stability of mixed nectar of orange and uvaia

Abstract

The addition of Cerrado fruits to juice and nectar formulations is an interesting alternative for the beverage industry, as it allows developing innovative products containing nutritive and bioactive compounds. Thus, the objective of this study was to produce mixed nectar of orange and uvaia, using orange nectar as a control, and to evaluate physicochemical and microbiological characteristics of beverages during the storage. Mixed nectar formulations were prepared with the addition of uvaia pulp and orange juice, while the orange nectar was made with fruit juice, and the addition of mineral water and commercial sucrose. Resulting nectar was bottled in sterilized glass bottles, immediately closed and heat-treated in a water bath at 90 °C for 5 minutes. Then, bottles containing the beverages were cooled and stored at room temperature for the physicochemical (Brix, pH, total acidity, ascorbic acid, reducing sugars, and phenolic compounds) and microbiological (total coliforms, molds and yeasts, and lactic acid bacteria) characterization. Total soluble solids and reducing sugars contents increased during storage for the mixed nectar formulations. Higher total acidity and lower pH levels were observed for the mixed nectar throughout the storage. Although, the mixed nectar exhibited higher ascorbic acid content, this parameter was significantly reduced during the storage. Concentration of phenolic compounds was higher for the mixed nectar, which increased with the addition of uvaia pulp to the formulation. Lactic acid bacteria counts remained at reduced levels for all formulations analyzed, while yeasts and total coliforms populations increased in the control formulation during the storage.