Manufacture of uvaia nectar and evaluation of physicochemical stability during storage

Abstract

Brazilian Cerrado fruits have a great diversity of bioactive compounds, with significant relevance for fresh consumption and industrial processing. The uvaia (Eugenia pyriformis Cambess) stands out among these fruits, seeing that this species contains high phenolic compounds and ascorbic acid levels. However, its technological and nutritional potential is still little explored industrially. This research aimed to develop three uvaia nectar formulations and to evaluate its stability during 90 days of storage. The formulations were made with 30%, 40%, and 50% of uvaia pulp, corresponding to F1, F2, and F3 formulations, respectively, which were characterized for pH, total titratable acidity, soluble solids, ascorbic acid, and total phenolics during 0, 30, 60, and 90 days of storage at room temperature. A significant pH reduction was observed after 30 days of storage for all nectars. The acidity and ascorbic acid levels increased in proportion to the addition in the pulp concentration of the formulations. The ascorbic acid content reduced over the storage period and remained higher for the formulations F2 and F3. The concentration of phenolic compounds was higher in the nectar containing relevant levels of uvaia pulp concentration, which increased throughout 30 days of storage, however, with a decrease after this period. The formulations containing 40% and 50% of uvaia pulp showed higher concentration and better stability of bioactive compounds. Uvaia can be considered an effective raw material for the development of a novel beverage with important nutritional and bioactive properties.

Unlocking the potential of uvaia (Eugenia pyriformis Cambess): exploring its rich chemical composition and varied biological activities for innovations in the food industry

“…Justino et al . (2021) formulated uvaia‐based nectars exclusively, with 30–50% pulp. As the concentration increased, the acidity and ascorbic acid content increased proportionally.…”

“…Similarly, Tomaz et al (2019) found that incorporating 20-30% uvaia pulp into orange nectar significantly increased levels of ascorbic acid and phenolic compounds, with a notable improvement in microbiological stability observed with a 30% pulp addition. Justino et al (2021) formulated uvaia-based nectars exclusively, with 30-50% pulp. As the concentration increased, the acidity and ascorbic acid content increased proportionally.…”