Sensory descriptive quantitative analysis of unpasteurized and pasteurized juçara pulp (Euterpe edulis) during long‐term storage

Abstract

This study evaluated the effect of pasteurization followed by storage under different conditions on the sensory attributes of frozen juçara pulp using quantitative descriptive analysis (QDA). Pasteurization of packed frozen pulp was performed by its immersion in stainless steel tank containing water (80°C) for 5 min, followed by storage under refrigerated and frozen conditions. A trained sensory panel evaluated the samples (6°C) on day 1, 15, 30, 45, 60, 75, and 90. Sensory attributes were separated as follows: appearance (foamy, heterogeneous, purple, brown, oily, and creamy), aroma (sweet and fermented), taste (astringent, bitter, and sweet), and texture (oily and consistent), and compared to a reference material. In general, unpasteurized frozen pulp showed the highest score for foamy appearance, and pasteurized samples showed highest scores to creamy appearance. Pasteurized samples remained stable regarding brown color development while unpasteurized counterparts presented increase. Color is an important attribute related to the product identity. All attributes related to taste and texture remained constant during storage for all samples. Pasteurization followed by storage under frozen conditions has shown to be the best conservation method as samples submitted to such process received the best sensory evaluation, described as foamy, slightly heterogeneous, slightly bitter, and slightly astringent.

Tocopherols and Tocotrienols in Common and Emerging Dietary Sources: Occurrence, Applications, and Health Benefits

“…Jabuticaba is consumed as such because of seasonality, while some parts of the fruit are used to make products such as juices, jams, and alcoholic beverages, which generates different by-products like seeds and skins. Because of seasonality and shelf-life issues [45], juçara has been used to produce pulp, therefore generating agro-industrial by-products. Jabuticaba, juçara, and their by-products were reported to have tocopherols [44].…”

“…According to these authors, alpha-tocopherol also made the highest tocol contribution in juçara. Because juçara contains a high lipid content [45], it may be considered as a novel source of specialty oil. Additionally, Darnet et al [47] reported that delta-tocopherol was not detected in açaí ( Euterpe oleracea ) and alpha-tocopherol accounted for 97.2%–97.7% of the total tocopherols in samples collected from four different locations.…”

“…Tree nuts are also important sources of tocopherols [103]; gamma-irradiation decreased the content of alpha-tocopherol in walnuts by up to 87.4% when subjected to a dose of 8 kGy, and its concentration was under the detection limit in samples submitted to 10 kGy [104]. Gamma-irradiation is used to improve the microbiological safety of different food products [105], but it has detrimental effects on sensory attributes of high-lipid foods [45,105], as well as in fat soluble compounds such as tocopherols. Additionally, heating and light exposure also have a similar deleterious effect [106].…”

Effect of storage time on physicochemical, sensorial, and antioxidant characteristics, and composition of mango (cv. Azúcar) juice

“…We found that perception of its sensory attributes remained similar in juices prepared from mango stored up to 44 days; besides, the antioxidant activity was higher between 8 and 30 days of storage at -20°C and the polyphenols content remained constant at the different storage time; therefore, a mango (cv. Azucar) juice could be prepared with peeled and ripe mango stored at -20°C up to 30 days to achieve the maximum antioxidant activity without altering its sensory properties and it could be an alternative to increase consumption of fruits in order to prevent chronic diseases (Da Silva et al, 2014).…”

“…There are not reports about changes in sensory characteristics of mango (cultivar Azúcar) pulp subjected to pasteurization followed by storage under freeze temperatures thus carrying out a sensory analysis is important because it could detect modifications in the perception of the product attributes (Da Silva et al, 2014).…”