RESUMEN
Tropical fruits rich in polyphenols, ascorbic acid, and high antioxidant capacity can enhance the functional composition, flavor as well as the overall acceptance of their juices. The aim of this study was to evaluate the effects of pasteurization and storage time on the physical, chemical, and sensory quality parameters of two formulations of tropical fruit juice blends with high antioxidant capacity. Two formulations with different concentrations of acai, camu-camu, acerola, cashew apple, yellow mombin, and pineapple were pasteurized at 85 °C for 30 s, hot-filled in glass bottles, and stored in refrigerated conditions (5 °C). Analyses for color, total antioxidant activity, total polyphenols, carotenoids, ascorbic acid, and sensory quality were performed before and after pasteurization as well as at 90 and 180 day of storage. Pasteurization did not negatively affect the concentration of functional components and sensory properties. However, the storage time negatively influenced the sensory quality and reduced the ascorbic acid content of both the formulations. Further, the acceptability and the nutritional quality were still high in these products after 180-days of storage, thus, not preventing their consumption.
RESUMEN
Optimization of the extraction conditions to investigate the volatile composition of papaya fruit involving headspace solid phase micro-extraction was carried out using multivariate strategies such as factorial design and response surface methodology. The performance of different combinations of time for reaching the equilibrium in the headspace and time for maximum extraction of volatiles was evaluated by GC-olfactometry of the extract (intensity of papaya characteristic aroma), number of peaks and total area in the chromatogram. Thirty-two compounds were identified by GC-MS under the optimized extraction conditions, the majority of which were aldehydes, both in number of compounds and area. Major compounds were δ-octalactone, ß-citral, benzaldehyde, heptanal, benzyl isothiocyanate, isoamyl acetate, γ-octalactone, (E)-linalool oxide and benzyl alcohol. Seven aldehydes and two other compounds are reported for the first time in papaya's volatile profile.