Stability evaluation of juçara, banana and strawberry pasteurized smoothie during storage

• Main Authors: Leilson de Oliveira RIBEIRO, Isadora de Carvalho BARBOSA, Daniela de Grandi Castro Freitas de SÁ, Janine Passos Lima da SILVA, Virgínia Martins da MATTA, Suely Pereira FREITAS
• Format: Article
• Language: English
• Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
• Series: Food Science and Technology
• Subjects: euterpe edulis; shelf life; bioactive compounds; instrumental color; sensory evaluation
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200387&lng=en&tlng=en
• ISSN: 0101-2061; 1678-457X

Abstract The objective of this work was to evaluate the effect of storage time and temperature on main characteristics of a juçara (20%), banana (40%) and strawberry (40%) pasteurized smoothie. The pasteurized smoothie was stored at 7 °C and 25 °C for 90 days. At both temperatures there was degradation of the smoothie anthocyanins, which, as expected, was more drastic in storage at room temperature, impacting also the instrumental color of the product. The microbiological quality of the product was assured at both storage temperatures, showing absence of Salmonella spp. and counting for thermotolerant coliforms <3 MPN.g-1, which is in accordance to Brazilian legislation. Under refrigeration, the smoothie had good sensory acceptance with scores higher than 6 even after three months of storage. Taking into account the high preservation of the bioactive compounds, mainly of the anthocyanins, the juçara, banana and strawberry pasteurized smoothie can be stored for 90 days under refrigeration temperature (7 °C).