Development, sensory profile and physicochemical properties of jabuticaba nectar with lyophilized jussara pulp

Suemitsu, Laura; Inada, Kim Ohanna Pimenta; Fernandes, Paula de Oliveira; Perrone, Daniel; Monteiro, Mariana; Melo, Lauro

doi:10.5935/1806-6690.20200035

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Scientific Article • Rev. Ciênc. Agron. 51 (2) • 2020 • https://doi.org/10.5935/1806-6690.20200035 linkcopy

Development, sensory profile and physicochemical properties of jabuticaba nectar with lyophilized jussara pulp¹

Desenvolvimento, perfil sensorial e propriedades físico-químicas de néctar de jabuticaba com polpa de jussara liofilizada

Authorship SCIMAGO INSTITUTIONS RANKINGS

Jabuticaba and jussara are both fruits from the Brazilian Atlantic Forest and endangered plant species due to their unsustainable exploitation. In order to protect these plants, it is important to develop products made with these fruits. We have developed a ready-to-drink jabuticaba nectar with the addition of lyophilized jussara pulp (LJP) applying sensory tests, such as acceptance test and Check-All-That-Apply (CATA). Optimal sensory conditions ranged between 150 g L^-1 and 200 g L^-1 for sucrose concentration and between 450 mL L^-1 and 550 mL L^-1 for jabuticaba pulp concentration. Just-about-right scale showed that the ideal concentration of LJP used as a natural color additive was 7.2 g L^-1 (R²=0.99902). Affective test showed that nectars added with LJP had higher acceptance means than samples without the colorant (P<0.05). LJP addition led to 5.0-fold increase in total phenolic contents. Samples colored with LJP had similar sensory descriptive profiles, as well as nectars without jussara colorant, according to CATA results (P>0.05). Jabuticaba nectar added with LJP presented high acceptance among consumers (P<0.05), indicating commercial potential for this product.

Key words:
Affective test; Just-About-Right scale; Check-All-That-Apply; Antioxidant activity; Phenolic compounds

Sample	Coded value for jabuticaba pulp concentration	Coded value for sucrose concentration	Real value for jabuticaba pulp concentration (g L^-1)	Real value for sucrose concentration (g L^-1)
1	-1	-1	410	44
2	1	-1	890	44
3	-1	1	410	266
4	1	1	890	266
5	-1.41 (-α)	0	300	150
6	1.41 (α)	0	1000	150
7	0	-1.41 (-α)	650	0
8	0	1.41 (α)	650	300
9	0	0	650	150
10	0	0	650	150
11	0	0	650	150

Sensory attributes	Without LJPb			With 7.2 g L^-1 LJP
Sensory attributes	180 g L^-1 sucrose	190 g L^-1 sucrose	210 g L^-1 sucrose	180 g L^-1 sucrose	190 g L^-1 sucrose	210 g L^-1 sucrose
With pieces (appearance)	102b	104 b	106 b	22 a	24 a	19 a
Açaí color	0 a	0 a	0 a	81 b	87 b	83 b
Guava color	46 b	52 b	43 b	5a	6 a	5 a
Glossy	18 a	18 a	16 a	43 b	43 b	51 b
Opaque	48 a	48 a	49 a	43 a	45 a	37 a
Homogeneous (appearance)	2 a	2 a	4 a	63 b	63 b	71 b
Jabuticaba aroma	63 a	60 a	56 a	49 a	57 a	63 a
Sweet aroma	62 a	59 a	61 a	69 a	62 a	62 a
Sweet taste	74 a	87 a	85 a	79 a	76 a	88 a
Sour taste	40 a	32 a	35 a	27 a	32 a	28 a
Guava flavor	13 a	15 a	14 a	6 a	7 a	8 a
Açaí flavor	2 a	0 a	1 a	34 b	32 b	25 b
Jabuticaba flavor	56 a	56 a	55 a	52 a	57 a	56 a
Astringent	21 b	17 ab	19 ab	17 ab	16 ab	8 a
Soil	5 a	5 a	6 a	18 a	12 a	8 a
With pieces (texture)	113 b	113 b	113 b	23 a	26 a	29 a
Viscous	12 a	12 a	14 ab	28 ab	34 b	24 b
Homogeneous (texture)	3 a	2 a	1 a	82 b	77 b	79 b

Sucrose Concentration	Without LJPb			With 7.2 g L^-1 LJP
Sucrose Concentration	180 g L^-1	190 g L^-1	210 g L^-1	180 g L^-1	190 g L^-1	210 g L^-1
Occasions for nectar consumption
Breakfast	62 a	68 ab	68 ab	72 ab	82 b	80 b
Snack	71 a	80 ab	81 ab	88 ab	92 b	92 b
Lunch	33 a	39 ab	39 ab	46 ab	53 b	56 b
Dinner	31 ab	28 a	29 ab	37 ab	45 b	45 b
On the beach	23 a	22 a	29 a	34 a	36 a	34 a
After physical exercise	24 a	16 a	22 a	31 a	27 a	30 a
Picnic	50 a	48 a	50 a	57 a	57 a	63 a
To quench thirst	4 a	3 a	4 a	10 a	13 a	15 a
Mixed with alcoholic beverage	17 a	22abc	21 ab	34 bc	36 bc	38 c
Ways of buying the beverage
Ready-to-drink	77 a	77 a	79 a	92 ab	97 b	97 b
Concentrate (to dilute in water)	50 a	50 a	51 a	58 a	52 a	57 a
Powder	11 a	16 a	14 a	13 a	11 a	14 a

	Nectar without LJP	Nectar with 7.2 g L^-1 LJP
pH	3.24 ± 0.02 b	3.28 ± 0.02 a
TSSb (°Brix)	22.0 ± 0.6 a	22.8 ± 0.7 a
Instrumental color
L*	34.46 ± 0.71 a	24.41 ± 0.57 b
a*	4.95 ± 0.19 b	12.40 ± 0.41 a
b*	4.78 ± 0.50 a	2.41 ± 0.11 b
Phenolic compounds (µg/100 mL)
Gallic acid	2.611±160 a	2.510 ± 102 a
3,4-Dihydroxybenzoic acid	NDc	66 ± 54
3,4-Dihydroxyphenylacetic acid	ND	52 ± 18
4-Hydroxyphenylacetic acid	ND	53 ± 6
Ellagic acid	10 ± 2 b	47 ± 11 a
trans-Cinnamic acid	184 ± 4 a	139 ± 4 b
Myricetin-3-O-rhamnoside	39 ± 5	ND
Delphinidin-3-O-glucoside	44 ± 1	ND
Cyanidin-3-O-glucoside	159 ± 9 b	600 ± 105 a
Cyanidin-3-O-rutinoside	ND	11.776 ± 1.088
Total phenolic compounds	3.047 ± 181 b	15.243 ± 1.388 a
Antioxidant activity
FRAP (µmol Fe²⁺/100 mL)	546 ± 12 b	901 ± 71 a
TEAC (µmol Trolox/100 mL)	266 ± 19 b	380 ± 61 a

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[TFN1] ^a
Different letters in a row indicate significant difference between samples (P<0.05), according to Cochran’s Q test.

[TFN2] ^b
LJP: Lyophilized jussara pulp

Development, sensory profile and physicochemical properties of jabuticaba nectar with lyophilized jussara pulp1

Desenvolvimento, perfil sensorial e propriedades físico-químicas de néctar de jabuticaba com polpa de jussara liofilizada

Development, sensory profile and physicochemical properties of jabuticaba nectar with lyophilized jussara pulp¹