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Storage stability of a tropical fruit (cashew apple, acerola, papaya, guava and passion fruit) mixed nectar added caffeine

Authors

  • Paulo H. M. De Sousa,

    Corresponding author
    1.  Department of Food Technology, Federal University of Ceara, Av. Mister Hull 2977, Bloco 858, CEP 60356-000, Fortaleza, CE, Brazil
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  • Geraldo A. Maia,

    1.  Department of Food Technology, Federal University of Ceara, Av. Mister Hull 2977, Bloco 858, CEP 60356-000, Fortaleza, CE, Brazil
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  • Henriette M. C. De Azeredo,

    1.  Department of Food Technology, Federal University of Viçosa, Campus Universitário, CEP 36570-000, Viçosa-MG, Brazil
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  • Afonso M. Ramos,

    1.  Embrapa Agroindústria Tropical, Rua Dra. Sara Mesquita, 2270, Bairro Planalto Pici – C.P. 3761, CEP 60511-110, Fortaleza, CE, Brazil
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  • Raimundo W. De Figueiredo

    1.  Department of Food Technology, Federal University of Ceara, Av. Mister Hull 2977, Bloco 858, CEP 60356-000, Fortaleza, CE, Brazil
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Errata

This article is corrected by:

  1. Errata: Erratum Volume 46, Issue 4, 897, Article first published online: 18 March 2011

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Summary

Nectars are formulated beverages with a fruit juice or pulp as its main component. A blend of fruits can also be used, with the advantage of combining sensory and nutritional properties of different fruits. The beverages may be added with some energetic component, as caffeine, known by its stimulating effect on central nervous system. The objective of this study was to develop mixed nectar of cashew apple, papaya, guava, acerola fruit and passion fruit added caffeine. The beverage was prepared with 35% juice blend and 10% sugar, added with 100 mg of caffeine L−1 and 60 mg of sodium metabisulfite (SO2) L−1 and 500 mg of sodium benzoate L−1 as preservatives, packed in cleaned pasteurised bottles and heat processed at 90 °C for 30 s. Physicochemical, microbiological and sensory analyses of the beverage were performed initially (time zero) and during 6 months of storage at room temperature (about 25 °C). The products were microbiologically stable during storage. The vitamin C content decreased significantly throughout storage time, although it has remained relatively high. The product presented good sensory acceptance, which suggests its potential for market.

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