Influence of high isostatic pressure and thermal pasteurization on chemical composition, color, antioxidant properties and sensory evaluation of jabuticaba juice

Jabuticaba (Plinia jaboticaba) is a Brazilian fruit rich in phenolic compounds, but its seasonality and high perishability hampers widespread consumption, which opens up the opportunity to develop technological processes and innovative products that meet the demands of the consumer. In this study, we evaluated the influence of high isostatic pressure (HIP; 600 MPa/25 degrees C/5 min) compared to thermal pasteurization (TP; 82 degrees C/2 min) on color parameters, chemical composition, sensory evaluation, and antioxidant properties of jabuticaba juice during 30 days of cold storage. HIP and TP increased total color difference and sensory acceptance decreased during cold storage. Both treatments were effective in ensuring microbiological stability during 30 days of cold storage. HIP was responsible for an increase in phenolics (35%), monomeric anthocyanins (103%), antioxidant capacity (99%), and the relative intensity by a heatmap analysis of compounds of biological interest in relation to untreated jabuticaba juice. Finally, HIP and TP's application showed to be promising processing technologies to develop stable jabuticaba juices with high-added value.

Automated summary

High isostatic pressure (HIP) and thermal pasteurization (TP) both increased the total color difference of jabuticaba juice, while sensory acceptance decreased during cold storage. Both treatments were effective in ensuring microbiological stability during the 30-day storage period. HIP led to significant increases in phenolics, monomeric anthocyanins, and antioxidant capacity.