Reports on the Processing of Exotic Fruits [1st ed. 2019] 978-3-030-36444-1, 978-3-030-36445-8

Table of contents :
Front Matter ....Pages i-xi
Introduction (Felipe Richter Reis)....Pages 1-3
Reports on the Processing of Exotic Fruit Beverages (Felipe Richter Reis)....Pages 5-19
Reports on the Processing of Exotic Fruit Jams and Pulps (Felipe Richter Reis)....Pages 21-32
Reports on the Processing of Structured Exotic Fruits, Dried Exotic Fruits, and Other Exotic Fruit Products (Felipe Richter Reis)....Pages 33-47

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SPRINGER BRIEFS IN APPLIED SCIENCES AND TECHNOLOGY

Felipe Richter Reis

Reports on the Processing of Exotic Fruits

123

SpringerBriefs in Applied Sciences and Technology

SpringerBriefs present concise summaries of cutting-edge research and practical applications across a wide spectrum of fields. Featuring compact volumes of 50–125 pages, the series covers a range of content from professional to academic. Typical publications can be: • A timely report of state-of-the art methods • An introduction to or a manual for the application of mathematical or computer techniques • A bridge between new research results, as published in journal articles • A snapshot of a hot or emerging topic • An in-depth case study • A presentation of core concepts that students must understand in order to make independent contributions SpringerBriefs are characterized by fast, global electronic dissemination, standard publishing contracts, standardized manuscript preparation and formatting guidelines, and expedited production schedules. On the one hand, SpringerBriefs in Applied Sciences and Technology are devoted to the publication of fundamentals and applications within the different classical engineering disciplines as well as in interdisciplinary fields that recently emerged between these areas. On the other hand, as the boundary separating fundamental research and applied technology is more and more dissolving, this series is particularly open to trans-disciplinary topics between fundamental science and engineering. Indexed by EI-Compendex, SCOPUS and Springerlink.

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Felipe Richter Reis

Reports on the Processing of Exotic Fruits

123

Felipe Richter Reis Instituto Federal de Educação, Ciência e Tecnologia do Paraná Jacarezinho, Paraná, Brazil

ISSN 2191-530X ISSN 2191-5318 (electronic) SpringerBriefs in Applied Sciences and Technology ISBN 978-3-030-36444-1 ISBN 978-3-030-36445-8 (eBook) https://doi.org/10.1007/978-3-030-36445-8 © The Author(s), under exclusive license to Springer Nature Switzerland AG 2019 This work is subject to copyright. All rights are solely and exclusively licensed by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. The publisher, the authors and the editors are safe to assume that the advice and information in this book are believed to be true and accurate at the date of publication. Neither the publisher nor the authors or the editors give a warranty, expressed or implied, with respect to the material contained herein or for any errors or omissions that may have been made. The publisher remains neutral with regard to jurisdictional claims in published maps and institutional affiliations. This Springer imprint is published by the registered company Springer Nature Switzerland AG The registered company address is: Gewerbestrasse 11, 6330 Cham, Switzerland

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Preface

Exotic fruits are usually defined as fruits of distinctive sensory characteristics and limited market share, which makes industrial processing a suitable way to expand their commercialization. Industrial processing extends the exotic fruits’ shelf-life, which is originally of a few days, to several days or months, thus allowing commerce to other regions. In this book, examples of attempts to extend the shelf-life of exotic fruits by means of developing beverages, jams, marmalades, dried fruits, ice creams, and other products are provided, along with the impact of processing on the fruit’s nutritional features and the processing conditions used for achieving the product shelf-stability. In this sense, Chap. 1 brings an introduction containing conceptual aspects, previous reviews on related themes, and some information on the chemical characterization of exotic fruits. Chapter 2 is devoted to exotic fruit beverages, which was the theme with the highest number of studies in a search in scientific databases. Chapter 3 deals with exotic fruit jams and pulps, the former being an interesting option for developing countries since they do not need refrigeration and the latter being useful as ingredients of a wide range of products. Finally, Chap. 4 addresses other relevant products, viz. structured exotic fruits and dried exotic fruits, which received specific sections due to the high number of reports on these themes, along with ice creams, marmalades, minimally processed exotic fruits, and so on, thus covering all relevant exotic fruit products. Given the wide diversity of the Brazilian biome, many studies were collected from indexed scientific Brazilian journals, thus allowing the reader to be aware of the many unique exotic fruits native to here, which I believe to be a strength of the manuscript. Jacarezinho, Brazil

Felipe Richter Reis

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Contents

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2 Reports on the Processing of Exotic Fruit Beverages . . . . . . . . . . . . . References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

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3 Reports on the Processing of Exotic Fruit Jams and Pulps 3.1 Reports on the Processing of Exotic Fruit Jams . . . . . . . 3.2 Reports on the Processing of Exotic Fruit Pulps . . . . . . References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1.1 Conceptual Aspects of Exotic Fruits and Other Reviews on This Theme . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1.2 Selected Reports on the Chemical Characterization of Exotic Fruits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1.3 Conclusion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

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4 Reports on the Processing of Structured Exotic Fruits, Dried Exotic Fruits, and Other Exotic Fruit Products . . . . . . . . . . . . . . . . . . . . 4.1 Reports on the Processing of Structured Exotic Fruits . . . . . . . . 4.2 Reports on the Processing of Dried Exotic Fruits . . . . . . . . . . . . 4.3 Reports on the Processing of Other Exotic Fruit Products . . . . . References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

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About the Author

Felipe Richter Reis is Food Engineer, D.Sc., and Professor at the Instituto Federal de Educação, Ciência e Tecnologia do Paraná, since 2011, where he teaches and performs practical and theoretical research in the field of food science and technology.

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Chapter 1

Introduction

1.1 Conceptual Aspects of Exotic Fruits and Other Reviews on This Theme Exotic fruits, in the context of this book, will be defined as fruits that commonly present unique and pleasant sensory characteristics, like flavor, appearance, and texture along with limited market share. Regarding the agricultural and botanical aspects of exotic fruits, they can present much variation since they can be harvested in regions with different climates and be originated from different parts of the plant. The shelf-life of exotic fruits is very short of about a few days; therefore, it is interesting to use processing techniques to increase their shelf-life for allowing their consumption during the whole year and in other regions. Additionally, when applied carefully, processing techniques do not jeopardize the exotic fruit’s original nutritional value. Previous reviews on exotic fruits are available on the literature, but with different approaches. For example, Dembitsky et al. (2011) wrote a review on bioactive compounds of exotic fruits, concluding that fruits like avocado, dragon fruit, durian, kiwifruit, mango, and others present high amounts of bioactive volatile compounds, which could be used by the food industry for producing natural aroma. Rawson et al. (2011) reviewed the impact of thermal and nonthermal processes on the bioactive compounds’ content of exotic fruits, highlighting that blanching and pasteurization degrade phenolic compounds, vitamin C and carotenoids in various exotic fruits, and in their juices and purees. On the other hand, the same study affirms that nonthermal processing technologies such as dense-phase carbon dioxide and high hydrostatic pressure processing show the ability to preserve compounds like β-carotene in melon juice and vitamin C in pomegranate juice, respectively. Watanabe and Oliveira (2014) wrote a review on the exotic fruits sold at the terminal market of São Paulo state, the biggest in Brazil, a country known for having a wide variety of exotic fruits. The authors brought four definitions for exotic

© The Author(s), under exclusive license to Springer Nature Switzerland AG 2019 F. Richter Reis, Reports on the Processing of Exotic Fruits, SpringerBriefs in Applied Sciences and Technology, https://doi.org/10.1007/978-3-030-36445-8_1

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1 Introduction

fruit, as follows: (1) a fruit introduced from another country; (2) a fruit presenting distinguished flavor; (3) a fruit originated from a plant of unique color, shape, and architecture; and (4) a fruit of limited market share. They reported an increase in the market share of lychee, pomegranate, mangosteen, physalis, blackberry, and raspberry in the Brazilian market at the time of publication of the study.

1.2 Selected Reports on the Chemical Characterization of Exotic Fruits This section is based on a search made by using Scopus database. It includes some of the studies conducted over the last years dealing with the chemical characterization of exotic fruits. Such characterization usually comprises the measurement of bioactive compounds, including volatiles, since exotic fruits usually present unique aromas. Examples of exotic fruits chemically characterized include: (1) Thai chempedak (Artocarpus integer Merr.) (Buttara et al. 2014); (2) Mangaba (Hancornia speciosa Gomes) (Cardoso et al. 2014); (3) tree tomato (Solanum betaceum Cav.) (AcostaQuezada et al. 2015); (4) Ceylon gooseberry (Dovyalis hebecarpa) (Bochi et al. 2015); (5) araçá-pera (Psidium acutangulum) (Ramos et al. 2015); (6) prickly pear (Opuntia ficus-indica); (7) facheiro (Pilosocereus pachycladus Ritter) (Souza et al. 2015); (8) copaiba (Copaifera langsdorffii) (Batista et al. 2016); (9) pitomba (Talisia esculenta Radlk.) (Souza et al. 2016); (10) choch (Lucuma hypoglauca Stanley) (Pino et al. 2017); and (11) blackcurrant (Ribes nigrum L.) (Liu et al. 2018). Besides the studies evaluating individual exotic fruits, another one dealt with the chemical characterization of various exotic fruits together, for example, (1) Brazilian tropical fruits (Bataglion et al. 2015); (2) traditional, citrus and exotic fruits (Park et al. 2015); and (3) fruits from the Brazilian Cerrado region (Schiassi et al. 2018). Finally, some studies comprised reviews on other aspects of exotic fruits. For example, Cannon and Ho (2018) discussed studies on volatile sulfur compounds of tropical fruits, which provide the juicy, fresh, authentic aroma to many varieties of tropical fruits. More specifically, they discussed the extraction, and enrichment techniques, along with the instrumentation available, to identify and quantify volatile sulfur compounds in tropical and subtropical fruits. The major focus of the review was fruits with at least ten volatile sulfur compounds reported in the literature, i.e., durian, grapefruit, guava, lemon, lychee, mango, muskmelon, orange, papaya, passion fruit, and pineapple. According to the authors, studies like this can help in the understanding of how each volatile sulfur compound contributes to the flavor of the exotic fruit. Additionally, according to those authors, when seen together with agricultural data, such results can help in the obtainment of fruits of better sensory quality.

1.3 Conclusion

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1.3 Conclusion Once the core theme of the book is introduced, the next chapters will present several reports on the processing of exotic fruits providing the reader with remarkable information on this subject, such as reports on the processing of beverages, pulps, jams, marmalades, dried fruits, etc.

References P.G. Acosta-Quezada, M.D. Raigón, T. Riofrío-Cuenca et al., Diversity for chemical composition in a collection of different varietal types of tree tomato (Solanum betaceum Cav.), an Andean exotic fruit. Food Chem. 169, 327–335 (2015) G.A. Bataglion, F.M.A. Silva, M.N. Eberlin et al., Determination of the phenolic composition from Brazilian tropical fruits by UHPLC-MS/MS. Food Chem. 180, 280–287 (2015) A.G. Batista, A.S. Ferrari, D.C. Cunha et al., Polyphenols, antioxidants and antimutagenic effects of Copaifera langsdorffii fruit. Food Chem. 197, 1153–1159 (2016) V.C. Bochi, H.T. Godoy, M.M. Giust, Anthocyanin and other phenolic compounds in Ceylon gooseberry (Dovyalis hebecarpa) fruits. Food Chem. 176, 234–243 (2015) M. Buttara, K.O. Intarapichet, K.R. Cadwallader, Characterization of potent odorants in Thai chempedak fruit (Artocarpus integer Merr.), an exotic fruit of Southeast Asia. Food Res. Int. 66, 388–395 (2014) R.J. Cannon, C.T. Ho, Volatile sulfur compounds in tropical fruits. J. Food Drug Anal. 26, 445–468 (2018) L.M. Cardoso, B.L. Reis, B.S. Oliveira et al., Mangaba (Hancornia speciosa Gomes) from the Brazilian Cerrado: nutritional value, carotenoids and antioxidant vitamins. Fruits 69, 89–99 (2014) V.M. Dembitsky, S. Poovarodom, H. Leontowicz et al., The multiple nutrition properties of some exotic fruits: biological activity and active metabolites. Food Res. Int. 44, 1671–1701 (2011) Y. Liu, S. Wang, J. Ren et al., Characterization of free and bound volatile compounds in six Ribes nigrum L. blackcurrant cultivars. Food Res. Int. 103, 301–315 (2018) Y.-S. Park, M. Cvikrová, O. Martincová et al., In vitro antioxidative and binding properties of phenolics in traditional, citrus and exotic fruits. Food Res. Int. 74, 37–47 (2015) J. Pino, V. Moo-Huchin, O. Sosa-Moguel et al., Characterization of aroma-active compounds in choch (Lucuma hypoglauca Standley) fruit. Int. J. Food Prop. 20, S444–S448 (2017) A.S. Ramos, R.O.S. Souza, A.P.A. Boleti et al., Chemical characterization and antioxidant capacity of the araçá-pera (Psidium acutangulum): an exotic Amazon fruit. Food Res. Int. 75, 315–327 (2015) A. Rawson, A. Patras, B.K. Tiwari et al., Effect of thermal and non thermal processing technologies on the bioactive content of exotic fruits and their products: review of recent advances. Food Res. Int. 44, 1875–1887 (2011) M.A. Schiassi, V.R. Souza, A.M.T. Lago et al., Fruits from the Brazilian Cerrado region: physicochemical characterization, bioactive compounds, antioxidant activities, and sensory evaluation. Food Chem. 245, 305–311 (2018) R.L.A. Souza, M.F.S. Santana, E.M.S. Macedo et al., Physicochemical, bioactive and functional evaluation of the exotic fruits Opuntia ficus-indica and Pilosocereus pachycladus Ritter from the Brazilian caatinga. J. Food Sci. Technol. 52, 7329–7336 (2015) M.P. Souza, G.A. Bataglion, M.A. Silva et al., Phenolic and aroma compositions of pitomba fruit (Talisia esculenta Radlk.) assessed by LC-MS/MS and HS-SPME/GC-MS. Food Res. Int. 83, 87–94 (2016) H.S. Watanabe, S.L. Oliveira, Exotic fruits commerce. Rev. Bras. Frutic. 36, 23–38 (2014)

Chapter 2

Reports on the Processing of Exotic Fruit Beverages

Figueirêdo et al. (2001) studied the storage of microencapsulated pitanga (Eugenia uniflora L.) juice, finding that for both formulations stored in packages formed by an external layer of polyethylene terephthalate, polyethylene, aluminum, and an internal layer of polyethylene, the ascorbic acid concentration decreased slightly, while the moisture content was not affected over 360 days of storage at ambient temperature. Figure 2.1 shows commercially available fruits of pitanga.

Fig. 2.1 Commercially available pitanga fruits (Eugenia uniflora L.)

© The Author(s), under exclusive license to Springer Nature Switzerland AG 2019 F. Richter Reis, Reports on the Processing of Exotic Fruits, SpringerBriefs in Applied Sciences and Technology, https://doi.org/10.1007/978-3-030-36445-8_2

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Souza Filho et al. (2002) developed nectars of tropical Brazilian fruits, viz. araçáboi (Eugenia stipitata McVaugh), sugar apple (Annona squamosa L.), yellow mombin (Spondias mombin L.), camu camu (Myrciaria dubia H.B.K. McVaugh), red mombin (Spondias purpurea L.), mangaba (Hancornia speciosa Gomes), and sapoti (Manilkara achras L.) and assessed their physicochemical and their sensory quality. The nectar soluble solid content was adjusted to 14 °Brix. The nectar vitamin C content varied from 5.57 mg/100 g in the case of sapoti (Manilkara achras L.) to 455.23 mg/100 g in the case of camu camu (Myrciaria dubia H.B.K. McVaugh). Citric acid was added to achieve an acidic pH, thus protecting the products against pathogenic bacteria. Pulp concentration in the nectars varied from 30–35% (m/m). Regarding sensory quality, the nectars made from araçá-boi, sugar apple, yellow mombin, red mombin, mangaba, and sapoti presented high acceptability, while the nectar made from camu camu presented low sensory scores. Since camu camu presents very high vitamin C content, the authors pointed out the necessity to develop new food products from this fruit with a better sensory quality. Barnabé and Venturini Filho (2004) developed soft drinks based on dehydrated juice or on dry extract of acerola fruit (Malpighia emarginata D.C.). The products were assessed for their physicochemical and for their sensory quality. The authors concluded that both the dehydrated juice and the dry extract are proper raw materials for soft drink manufacturing. However, the soft drink produced with dry extract presented higher initial concentration of vitamin C and lower loss of this nutrient during storage when compared to the soft drink prepared with dehydrated juice. The soft drinks were perceived as different in a triangle sensory test, yet their acceptability was similar. During storage, the soft drinks acceptability decreased in a way that after 120 days their shelf-life ended. Figure 2.2 shows commercially available fruits of acerola. Chiarelli et al. (2005) developed a fermented jabuticaba (Myrciaria cauliflora Berg) beverage and evaluated the effect of different processing conditions on the physicochemical features and on the yield of the final product. They concluded that the process in which the sugar correction (chaptalization) and the inoculation were made after the removal of the peels resulted in beverages with higher levels of reducing sugars, volatile acidity, dry extract, reduced dry extract, and less color intensity, along with higher production yield. Gomes et al. (2005) studied the concentration of acerola (Malpighia emarginata D.C.) juice by means of reverse osmosis in a study in which three transmembrane pressures and two temperatures were tested, namely 20, 30, and 40 bar and 23 and 40 °C, respectively. Before reverse osmosis, the acerola pulp was treated enzymatically with Citrozym Ultra L™ (100 ppm, 45 °C, 1 h) and ultrafiltrated at 3 bar and 45 °C in a ceramic membrane. They found that the better reverse osmosis conditions were a pressure of 40 bar and a temperature of 23 °C, which led to a better preservation of acerola vitamin C and, at the same time, to a better concentration of the acerola juice. Almeida et al. (2006) studied the kinetics of mandacaru fruit (Cereus jamacaru P. DC.) wine production. The fermentation took place in two stages: (1) when 30 g/l of sucrose were added; and (2) when 70 g/l of sucrose were added. Then, there was

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Fig. 2.2 Commercially available acerola fruits (Malpighia emarginata D.C.)

a clarification step, a bottling step and a pasteurization step at 65 °C for 30 min. During fermentation, pH decreased from 4.57 to 3.89, acidity increased from 0.17 to 0.30% (in acetic acid), soluble solids decreased from 13 to 5.55 °Brix, ethanol increased from 0.00 to 10.40%, and total reducing sugars decreased from 11.98 to 0.27 g/l. The yield (90.2%) and the productivity (1.75 g/l h) obtained confirm that the yeast (Saccharomyces cerevisiae) used for the fermentation process presented a good performance. Carvalho et al. (2006) assessed the sensory quality of a mixed beverage of coconut water and cashew (Anacardium occidentale) clarified juice. Five formulations with different proportions of coconut water and cashew juice were prepared, and being all of them pasteurized at 90 °C for 1 min and hot-filled in glass bottles. The beverages were evaluated by means of a 9-point hedonic scale regarding their color, flavor, and global evaluation. The formulation containing 25% of cashew juice and 75% of coconut water was the most accepted concerning global acceptance and flavor, while the formulation containing 15% of cashew juice and 85% of coconut water and the one containing 20% of cashew juice and 80% of coconut water were preferred with relation to color.

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Santos et al. (2006) elaborated and characterized a fermented dairy beverage added with umbu (Spondias tuberosa sp.) pulp. A mixture of 3% fat pasteurized milk, whey, and powdered milk, containing at least 1.5% of milk protein was fermented at 43 °C with a thermophilic culture until achieving 0.7% of acidity in lactic acid and added with 12% of umbu pulp and 12% of sucrose. The average composition of the four formulations developed was pH of 3.67, ashes of 0.37%, fat of 0.78% and dry defatted extract of 21.97%. Regarding sensory quality, the formulation with the best acceptability was the one containing 60% of whey as compared to those containing 20, 40, and 80% of whey. Gouveia et al. (2007) evaluated the physical–chemical and the sensory quality of pure pine (Annona squamosa) juice and mixed juice of pine and milk, the latter consisting of three formulations: 75%: 25%, 50%: 50%, and 25%: 75% of pine juice%: milk%, respectively. Increase in pine juice concentration led to decrease in pH and increase in acidity, soluble solids, total solids, ashes, and sugars. As regards sensory quality, increase in pine juice concentration led, most of the times, to an increase in sensory scores of appearance, color, flavor, and aroma. Silva et al. (2007) performed the sensory analysis of reconstituted cajá (Spondias mombin) powder from which they obtained pulp and juice, finding that the best sensory scores were observed for the product containing 15% of maltodextrin as encapsulating agent, as it preserved better the color and the appearance of cajá pulp. Vendrúscolo and Quadri (2008) evaluated the effect of enzymatic, thermic, and mechanic treatments on the stability of star fruit (Averrhoa carambola L.) juice, observing that the use of the enzyme Pectinex Ultra SP-L™ at 50–55 °C for 1 h favored the formation of turbidity in the supernatant and reduced the height of the sediment in the juice in about 62% in relation to the fresh juice, while pasteurization reduced the height of the sediment in about 43% in relation to the fresh juice. They concluded that the enzymatic treatment of star fruit juice, followed by pasteurization and homogenization allowed the obtention of a juice of homogeneous appearance, stable, and of uniform turbidity. Corrêa et al. (2010) developed a mixed beverage (blend) using açaí (Euterpe oleracea) pulp microfiltration retentate. The raw materials used in the beverage preparation were açaí, banana, guarana syrup, and filtered water. The beverage was pasteurized in a tubular pasteurizer (heating zone: 67 °C/11.4 s; retention: 92 °C/20 s; cooling zone: 47 °C/5.7 s) and packed in glass bottles and cooled. The beverage was assessed for its bioactive and sensory features, and the results suggest that the authors succeeded in developing a product of considerable concentration of bioactive compounds and antioxidant capacity and good sensory quality using the microfiltration retentate of açaí pulp. Neves and Lima (2010) developed nectars of acerola (Malpighia emarginata D.C.) added with commercially available propolis extract, aiming at improving the healthpromoting properties of the acerola nectar. The product was evaluated for its sensory acceptability, which was initially conducted with formulations containing between 1 and 10% of propolis extract. This first stage of the sensory analysis showed that solely the formulation containing 1% of propolis extract was well-accepted. Then, the second stage of sensory analysis was conducted with formulations containing

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between 0.5 and 1% of propolis extract, from which the authors concluded that the formulation containing 0.5% of propolis extract was the most well accepted by panelists. Such formulation presented pH of 3.4, soluble solids of 12.4 °Brix, vitamin C concentration of 207.4 mg/100 ml, lightness (L*) of 50.11, redness (a*) of 3.64, and yellowness (b)* of 21.14. Mixed nectars of cashew apple, mango, and acerola (Malpighia emarginata D.C.) added with extracts of Ginkgo biloba and Panax ginseng were developed by Sousa et al. (2010), who discovered that an increase in the concentration of the extracts, added either individually, or together (50% of each extract) caused a decrease in the nectar’s sensory acceptability. Regarding the impact of the addition of the extracts on the nectar’s physicochemical quality, no significant effect was observed. All the nectars were treated by heating at 90 °C for 60 s and hot-filled in glass pots, thus assuring an extended shelf-life. Viera et al. (2010) elaborated camu camu (Myrciaria dúbia (H.B.K.) McVaugh) liquor with 18 °GL and assessed its physicochemical and sensory quality. They discovered that the camu camu liquor presented a pH of 3.6, titratable acidity of 0.056 g of citric acid/100 g, 33 °Brix, and 286 mg of vitamin C/100 g. These results suggest that the developed product is protected against pathogenic bacteria due to the acidic pH and rich in vitamin C. Regarding sensory quality, the liquor received acceptability scores of 66, 70.2, and 80.8% for color, odor, and flavor, respectively, suggesting that it was well accepted by the panelists. Abreu et al. (2011) developed mixed beverages of mango, passion fruit, and cashew apple (Anacardium occidentale) sweetened with three types of prebiotic substances, viz. two types of commercially available inulin and commercially available fructooligosaccharides. They observed that the concentrations of sugars, vitamin C, total polyphenols, and color were different for the formulations sweetened with different substances, while pH, titratable acidity, and carotenoids presented no difference. With regard to sensory quality, the authors found that the formulation sweetened with standard inulin was the most preferred by sensory panelists. Mixed nectar of caja-manga (Spondias cytherea Sonn.) and mint was developed by Damiani et al. (2011), who also assessed its chemical, microbiological, and sensory quality. They discovered that the fruit original physicochemical characteristics were well preserved in the nectar. Additionally, the nectar was well accepted by a sensory panel, with scores 8.21, 8.17, 8.17, and 8.06, for appearance, color, flavor, and aroma, in a 9-point hedonic scale. Microbiological tests confirmed that the samples used for the sensory tests were safe for consumption. The product was pasteurized for 10 min at 90 °C, thus presenting shelf-stability. Morzelle et al. (2011) developed and evaluated the sensory quality of a mixed nectar of passion fruit (Passiflora edulis Sims) and araticum fruit (Annona crassiflora). Two formulations were tested: 50% of each pulp; and 30% passion fruit pulp; and 70% of araticum pulp. The former received a sensory acceptability score of 7.94 and a purchase intention score of 4.5, while the latter received a sensory acceptability score of 8.0 and a purchase intention score of 4.5, considering a 9-point hedonic scale and a 5-point purchase intention scale. The acidic pH values (3.3–3.6) detected in the nectars suggest that they were protected against pathogenic bacteria.

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Fig. 2.3 A pitaya fruit (Hylocereus polyrhizus)

In the beginning of this decade, Nur’Aliaa et al. (2011) evaluated the effect of pectinases on the quality of pitaya (Hylocereus polyrhizus) juice, concluding that the use of the commercial pectinases Pectinex CLEAR™ and Pectinex Ultra SP-L™ increased the concentration of protein from 0.23 to 2.20% and the concentration of phenolic compounds by 7% in the juice, respectively. Such results were attributed by the authors to the break of the structure of plant cell wall caused by pectinases, which ultimately released the micro- and macro-components contained therein. The process used specifically for extending the juice shelf-life was pasteurization of the pulp at 90 °C for 5 min. Figure 2.3 shows a pitaya fruit. Oliveira et al. (2011) produced a mandacaru (Cereus jamacaru) fermented beverage, finding that the commercially available Saccharomyces cerevisiae yeast was proper for converting sucrose into ethanol as it presented high yield and productivity. The wine was pasteurized at 65 °C for 30 min for assuring its shelf-life extension. Lima and Cardoso (2012) developed a mixed beverage of soy and acerola (Malpighia emarginata D.C.) enriched with calcium and assessed its sensory quality. Their beverage was pasteurized for 92 °C for 4 min. Calcium was added in the form of four salts, viz. calcium lactate, calcium carbonate, calcium gluconate, and tricalcium phosphate. Their results show that when calcium was added in the form of calcium lactate, the sensory scores were higher and closer to the control sample (without calcium addition). They affirmed that 200 ml of this beverage can supply 38% of the recommended daily intake of calcium for adults. Santana et al. (2012) developed yoghurt added with pitaya (Hylocereus undatus) and quinoa, and sweetened with sucralose, discovering that adding 40% of pitaya pulp resulted in high sensory acceptability and purchase intention. Pasteurization of the milk at 90 °C for 5 min and of the pitaya pulp at 85 °C for 3 min assured the shelf-stability of the yoghurt. Assumpção et al. (2013) developed a mixed nectar of mangaba (Hancornia speciosa Gomes) and cagaita (Eugenia dysenterica) and determined its sensory profile and its physicochemical characteristics. Two formulations were proposed: one containing 50% of each pulp and another containing 30% of cagaita pulp and 70%

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of mangaba pulp. The nectars presented pH between 3.27 and 3.39, acidity between 0.55 and 0.74 mg citric acid/100 g, and soluble solids between 16.3 and 16.6 °Brix. Regarding sensory quality, the nectars presented acceptability between 7.51 and 7.96 in a 9-point scale and purchase intention between 4.12 and 4.43 in a 5-point scale, being the formulation containing equal parts of each pulp, which was also the most acidic and sweet, and the preferred by the panelists. Bedetti et al. (2013) developed cagaita (Eugenia dysenterica Mart.) nectar and assessed several of its quality aspects, concluding that the formulations containing 40 and 50% of cagaita pulp received higher scores from the sensory panelists in detriment of those containing 20 and 30% of pulp in a test evaluating color, flavor, and global impression. Concerning the nectar physicochemical profile, the authors found that it was an excellent source of vitamin C, besides presenting a good balance between acidity and soluble solids. A stability monitoring performed showed that the product was stable during storage under refrigeration (5 °C/72 h) and freezing (−18 °C/90 days), i.e., little variations in the concentration of β-carotene, βcryptoxanthin, and vitamin C. The nectar was pasteurized at 65 °C for 30 min in glass bottles for extending its shelf-life. Bezerra et al. (2013) elaborated mixed juice of acerola, hereby named as Malpighia punicifolia L., maracujá (Passiflora edulis f. flavicarpa) e taperebá (Spondias lutea L.) in the proportion 5%/10%/20% v/v, respectively, and assessed the product physicochemical quality and rheological behavior. The acidic pH of 3.3 suggests that the product was protected against pathogenic bacteria. Regarding rheology, two models were tested, and being the power law model the one which best fit the data in detriment of the Mizrahi–Berk model. The mixed juice presented a peculiar rheological behavior, presenting a zone of exponential decay in viscosity (below 80 s−1 ) followed by a zone of constant viscosity (above 80 s−1 ), suggesting a Newtonian behavior in this zone. However, the behavior index value below 1 indicated the pseudoplasticity of the juice. The effect of temperature on apparent viscosity was well represented by the Arrhenius equation. Chim et al. (2013) studied the stability of vitamin C and other chemical compounds in a nectar made from acerola, named by these authors as Malpighia punicifolia L. The product was stored in different packages at different temperatures, and the results showed that freezing was the best option for preserving the acerola vitamin C, followed by refrigeration, while storage at ambient temperature was not recommended. Opaque packages presented only a slight advantage to transparent packages in terms of vitamin C preservation. In addition to vitamin C degradation, sugar hydrolysis was observed in the product, being this reaction more intense at ambient temperature and less pronounced at frozen storage as well. Cloud stability, i.e., the minimization of sedimentation, is an important goal to be achieved in juices. Sallaram et al. (2014) studied the cloud stability and some other quality characteristics of muskmelon (Cucumis melo L.) beverages added with hydrocolloids, finding that the combination of sodium alginate and pectin in the ratio of 1:3 at a concentration of 0.25% (w/w) was the best choice for achieving a proper cloud stability and a high sensory quality in the beverage. The beverage shelf-life was extended by means of pasteurization at 80 °C.

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Fig. 2.4 A graviola fruit (Annona muricata L.)

Souza and Correia (2013) developed mixed juice of figo-da-Índia (Opuntia fícusindica) and cajá (Spondias mombin L.), more specifically two formulations of mixed juice: (1) 50% of each fruit pulp; and (2) 75% of figo-da-Índia pulp and 25% of cajá pulp. The beverages were pasteurized at 85 °C for 60 s before hot filling and cooling. The results of the sensory analysis showed that formulation 1 presented a more intense cajá flavor, and consequently a less sweet and sourer flavor due to the presence of more cajá, which is a more acid and less sweet fruit. Santos et al. (2014) elaborated graviola (Annona muricata L.) nectar sweetened with honey and assessed its physicochemical characteristics, concluding that changes in graviola pulp concentration and total soluble solids (TSS) content influenced the nectar total titratable acidity (TTA), sugars content, ratio (TSS/ATT) lightness, and yellowness. Specifically, acidity and ratio were more influenced by pulp concentration, as graviola contains organic acids and the ratio equation includes the TTA parameter, while sugars content and lightness were more influenced by honey concentration, as honey is rich in sugars and presents a clear color that turns the product color more clear. For providing the product with shelf-stability, pasteurization at 90 °C for 1 min followed by hot filling was performed. Figure 2.4 shows a graviola fruit. Sousa et al. (2014) developed formulations of mixed tropical fruit nectars using a mixture design to determine the ideal concentrations of cashew apple (Anacardium occidentale), mango, and acerola (Malpighia emarginata D.C.) as to achieve the highest sensory acceptability. In addition, they measured the antioxidant activity and the concentration of selected bioactive compounds in the developed formulations. Their results suggest that the formulation containing 21% of mango puree, 12.25% of cashew apple puree, and 1.75% of acerola puree presents the best sensory acceptance. Furthermore, increasing the concentration of acerola puree caused an increase in the nectar antioxidant activity and vitamin C concentration. Zanatta et al. (2014) elucidated the sensory quality of camu camu (Myrciaria dubia) nectar as prepared with pasteurized pulp that was previously stored at room temperature (28 °C), under refrigeration (5 °C) or freezing (−18 °C). They observed that the nectar made from the pulp stored at room temperature lost flavor intensity,

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and color quality due to degradation of the camu camu anthocyanins, while for the nectars made from the pulps stored under cold, this was not observed. The authors concluded that the pasteurized pulps stored under refrigeration or freezing could be commercialized without restrictions, while the pasteurized pulp stored at room temperature should probably be added with flavoring and coloring agents in order to assure its sensory quality. According to Arsad et al. (2015), sugar palm fruit (Arenga pinnata) or exotic sweet kabong fruit can be used to make juice with exotic characteristics. Thus, they conducted a study aiming at investigating the effect of different enzyme treatments on the quality of sugar palm fruit juice. The study showed that the use the commercial enzymes Cellulase and Pectinex Ultra SP-L™ reduced the pH, increased the yield, reduced the viscosity, and increased the clarity of the sugar palm fruit juice, ultimately being suggested as an appropriate technology for processing sugar palm fruit juice of good quality. For extending the juice shelf-life, pasteurization of the bottled juice at 85 °C for 5 min was used. Miscellaneous beverages made with exotic fruits, common fruits, and cereals have also been developed in studies during the last decade, such as in the one conducted by Carbonell-Capella et al. (2015), in which a beverage made with papaya, mango, the exotic açaí (Euterpe oleracea), orange and oat, and sweetened with stevia leaves (1.25–2.5% w/w) was assessed for its bioactive profile. Stevia leaves were found to enhance the concentration of bioactive compounds of the beverage, viz. carotenoids, anthocyanins, and phenolics along with its antioxidant capacity. de Oliveira et al. (2015) developed and assessed the physical and chemical quality of a graviola (Annona muricata L.) soursop liqueur, reporting that plastic bottles were not a proper package for storing the product since its ethanol content decreased significantly during eight months of storage. In addition, the product lightness, represented by the hunter L* value, decreased for all formulations suggesting that the Maillard reaction took place and that possibly a refrigerated storage would be necessary for the product to be preserved in a proper way. The process used for extending the soursop liqueur shelf-life was a pasteurization of the mixture at 60 °C for 2 h, after maceration, filtration, and homogenization. Fiorio et al. (2015) studied the potential of Japanese grape (Hovenia dulcis T.) for producing a fermented alcoholic beverage. They found that it was possible to obtain a fermented alcoholic beverage from an initial solution with a concentration of 17 °Brix, achieving a concentration of 6 °Brix and an alcoholic graduation of 7.20 GL. The efficiency of the fermentation was 99.8% and the yeasts used were Saccharomyces cerevisiae. The authors concluded that Japanese grape is a suitable raw material for producing alcoholic fermented beverages and possibly to produce vinegar. A study performed by Gironés-Vilaplana et al. (2015) assessed the effect of various formulations of juices made with lemon, the exotic noni (Morinda citrifolia L.) and papaya on two types of cholinesterase, key neurotransmitters, finding that the lemon–papaya beverage was able to inhibit the selected cholinesterase, besides presenting high antioxidant capacity. The study was an important step in the way to find substitutes for traditional cholinesterase inhibitors which present adverse side effects.

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Siqueira et al. (2015) evaluated the sensory characteristics and the stability of a dairy symbiotic graviola (Annona muricata L.) beverage by means of a mixture design, ranking preference, and quantitative descriptive sensory tests. Among ten formulations, the one containing 3.5% of powdered milk, 71.5% of whey, and 25% of graviola pulp received significantly higher scores in the quantitative descriptive sensory analysis and in a purchase intention test as well. Such formulation was submitted to a shelf-life test based on pH and other parameters, whose results suggest that it presents a shelf-life of 21 days, as an important change in pH, from 4.85 to 4.03, took place from the 21st day to the 28th day of storage. Carvalho et al. (2016) developed a mixed nectar of graviola (Annona muricata L.) and cupuaçu (Theobroma grandiflorum) and assessed its physicochemical, microbiological, and sensory features with the aim of studying its stability during 150 days of storage at ambient temperature. Initially, the authors analyzed the sensory acceptability of four nectar formulations, finding that the one containing 25% of graviola pulp and 15% of cupuaçu pulp was the most preferred by the panelists. Then, this formulation was assessed for its pH, acidity, soluble solids, reducing and total sugars, vitamin C, color and microbial counts over 150 days of storage. Their results showed that most of the parameters changed over time, especially vitamin C that decreased by 28.45%, but no microbial growth was observed, suggesting that the mixed nectar was presented shelf-stability after 150 days of storage at ambient temperature, certainly due to the efficacy of the pasteurization at 90 °C for 60 s applied to the product. Soybean extract typically presents a strong unpleasant flavor; therefore the addition of fruit juice to it could be an option to overcome this drawback. In this sense, Gazola et al. (2016) developed beverages by mixing frozen fruit pulps, viz. pitanga (Eugenia uniflora L.), an exotic fruit, blackberry, and blueberry, individually with soybean extract. The beverages were assessed for their chemical, microbiological, and sensory features, presenting low pH, proteins, sugars, and fats, along with low microbial counts, and acceptable sensory quality. Lima et al. (2016) developed fermented milk beverages added with araticum (Annona crassiflora) pulp and assessed their physicochemical, microbiological, and sensory features. They found that increasing the concentration of araticum pulp from 5 to 20% in the beverage formulations increased their total solids, caloric value, ashes, lipids, and protein content. In addition, they realized that the application of a blanching treatment to the pulp reduced its molds and yeasts count. Finally, with regard to its sensory quality, no difference between formulations was observed. Exotic fruit wines are another example of exotic fruit-based beverages. In this sense, Machamangalath et al. (2016) developed wines from kokum (Garcinia indica) and banana, obtaining a formulation (50% of kokum juice) of acceptable sensory quality, including aroma, and various bioactive properties, viz. antibacterial, anticancer, and anti-obesity health benefits. The product shelf-life was enhanced by means of fermentation with the aid of potassium metabisulfite, which avoided the growth of unwanted microbes.

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Moura et al. (2016) developed yoghurt added with acerola (Malpighia emarginata D.C.) and noni (Morinda citrifolia L.) pulps and assessed its chemical, antioxidant and sensory characteristics. They discovered that among the six formulations proposed, the one containing 0% of noni and 5% of acerola presented the highest phenolic content and the highest antioxidant activity, which can be attributed to the acerola anthocyanins, while the one containing 2.5% of noni and 0% of acerola presented the highest sensory acceptability scores. Dag et al. (2017) evaluated the physical and chemical characteristics of encapsulated goldenberry (Physalis peruviana L.) juice powder, named elsewhere in this book as cape gooseberry. They discovered that goldenberry juice powder obtained with maltodextrin, gum Arabic, alginate, and pectin using freeze-dryer could be used as a functional food ingredient. Such conclusion was made based on the results of analyses of phenolic compounds by the Folin–Ciocalteu method, antioxidant activity by the DPPH method, along with analysis of encapsulation efficiency and release behavior. Mendes et al. (2017) developed a fermented dairy beverage added with cupuaçu (Theobroma grandiflorum) pulp. Two formulations were developed and analyzed for their chemical and sensory quality. The product average pH was 4.6, and the average soluble solids content was 15 °Brix, with no significant difference between formulations. The average sensory score was 7.36 for flavor, 7.53 for aroma and 7.02 for texture, with no significant difference between formulations. Regarding appearance, formulation B, containing more whey (49.00%) than milk (38.46%) in its composition presented a higher score. Regarding overall preference, formulation B was also the most preferred. Ordóñez-Santos et al. (2017) compared the effect of ultrasound treatment with the effect of heat treatment on chemical and physical parameters of Cape gooseberry (Physalis peruviana L.) juice, concluding that the color was affected by both heat and ultrasound treatments. However, while heat seems to have degraded the carotenoids leading to a yellower color, the cavitation promoted by ultrasound led to a redder product. Other results obtained for ultrasonicated samples include degradation of ascorbic acid, increased availability of total phenolics and carotenoids as compared to control and to heat-treated samples. The techniques used for extending juice shelflife were (1) heat pasteurization by immersion of glass beakers in water bath at 80 °C for 10 min; (2) immersion in ultrasonic bath system (42 kHz frequency, maximum ultrasonic power of 240 W, bath temperature of 30 °C, immersion times of 10, 20 or 40 min). Figure 2.5 presents fruits of Cape gooseberry. Pereira et al. (2017) studied the effect of fermentation conditions on the quality and sensory features of a probiotic cupuassu (Theobroma grandiflorum) beverage, finding that cupuassu was a good matrix for the probiotic beverage production, as no viability loss was observed during fermentation. The highest microbial viability was observed at pH 5.8 and fermentation temperature of 30 °C. Additionally, the probiotic beverage was well accepted by sensory panelists, especially when they became aware of the health benefits of the product. Ribeiro et al. (2017) developed a dairy beverage added with umbu (Spondias tuberosa Arr. Câm.) pulp and assessed it for its sensory and for its rheological features.

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Fig. 2.5 Cape gooseberry fruits (Physalis peruviana L.)

They found that among the three initial formulations tested, the two containing less milk were preferred by the panelists. In addition, in the second stage of sensory analyses, among the five formulations elaborated aiming at determining the ideal concentration of powdered milk in the formulation, the one containing 1:1.5:0.0375 of umbu pulp:milk:powdered milk (m/m) was the most preferred by the panelists. It contained 21 °Brix of soluble solids, as obtained by adding sucrose. Rheological assays showed that the developed beverage presented a pseudoplastic behavior. Lima et al. (2018) developed mixed nectar of umbu (Spondias tuberosa Arr. Câmera) and mangaba (Hancornia Speciosa Gomes) and evaluated the product quality by means of chemical, sensory, and microbiological analyses. All three formulations developed were well accepted by the panelists. From a nutritional viewpoint, formulation F2, containing 20% of umbu pulp, and 30% of mangaba pulp presented the highest vitamin C content (50 mg ascorbic acid/100 ml). On the other hand, formulation F3 was the less expensive, as it contained less mangaba pulp that is more expensive than umbu pulp. Nowak et al. (2018) studied the antioxidant properties of juices made from exotic fruits, namely acai (Euterpe oleracea Mart.), maqui berry (Aristotelia chilensis), and noni berry (Morinda citrifolia L.). They discovered that acai juice obtained an expressive antioxidant capacity, a high concentration of total polyphenols, total flavonoids, and total anthocyanins. Noni and maqui berry juices presented lower antioxidant properties than acai juice and similar to raspberry and blueberry juices, used as control. All juices were subjected to mild pasteurization at 85 °C with the purpose of extending their shelf-life.

References D.A. Abreu, L.M.R. Silva, A.S. Lima, Development of mixed beverages of mango, passion fruit and cashew apple added with prebiotics. Alim. Nutr. 22, 197–203 (2011) M.M. Almeida, D.P.S.A. Tavares, A.S. Rocha et al., Kinetics of mandacaru fruit wine production. Rev. Bras. Prod. Agroind. 8, 35–42 (2006)

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P. Arsad, R. Sukor, W.Z. Wan Ibadullah et al., Effects of enzymatic treatment on physicochemical properties of sugar palm fruit juice. Int. J. Adv. Sci. Eng. Inf. Technol. 5, 308–312 (2015) C.F. Assumpção, P. Bachiega, A.T.M.C. Santana et al., Mixed nectar of mangaba (Hancornia speciosa Gomes) and cagaita (Eugenia dysenterica): sensory profile and physico-chemical characteristics. Rev. Bras. Prod. Agroind. 15, 219–224 (2013) D. Barnabé, W.G. Venturini Filho, Physical-chemical and sensory characteristics of a West Indian cherry soft drink produced from dehydrated juice and dry extract. Braz. J. Food Technol. 7, 69–76 (2004) S.F. Bedetti, L.M. Cardoso, P.R.G. Santos et al., Cagaita nectar (Eugenia dysenterica DC.): development, microbiological, sensory and chemical characterization, and stability study. B CEPPA 31, 125–138 (2013) C.V. Bezerra, L.H.M. Silva, R.D.S. Costa et al., Rheological properties of tropical juices. Braz. J. Food Technol. 16, 155–162 (2013) J.M. Carbonell-Capella, M. Buniowska, M.J. Esteve et al., Effect of Stevia rebaudiana addition on bioaccessibility of bioactive compounds and antioxidant activity of beverages based on exotic fruits mixed with oat following simulated human digestion. Food Chem. 184, 122–130 (2015) J.M. Carvalho, P.H.M. Sousa, G.A. Maia et al., Internal preference mapping of energy beverage consisting of coconut water and clarified cashew apple juice. Braz. J. Food Technol. 9, 171–175 (2006) R.R.B. Carvalho, V.A.F. Apresentação, A.A.O. Fonseca et al., Graviola and cupuaçu nectar: development and stability. Rev. Bras. Prod. Agroind. 18, 413–421 (2016) R.H.C. Chiarelli, A.M.P. Nogueira, W.G. Venturini Filho, Jabuticaba (Myrciaria cauliflora berg) fermented beverages: production processes, physical-chemical characteristics and yield. Braz. J. Food Technol. 8, 277–282 (2005) J.F. Chim, R.C. Zambiazi, R.S. Rodrigues, Vitamin c stability in acerola juice under different storage conditions. Rev. Bras. Prod. Agroind. 15, 321–327 (2013) C.B. Corrêa, L.M.C. Cabral, R. Deliza, Açaí blend formulated with the microfiltration retentate fraction. Alim. Nutr. 21, 377–383 (2010) D. Dag, M. Kilercioglu, M.H. Oztop, Physical and chemical characteristics of encapsulated goldenberry (Physalis peruviana L.) juice powder. LWT Food Sci. Technol. 83, 86–94 (2017) C. Damiani, F.A. Silva, C.C.M. Amorim et al., Mixed nectar of caja-manga with mint: chemical, microbiological and sensory characterization. Rev. Bras. Prod. Agroind. 13, 301–309 (2011) E. de Oliveira, D. Santos, J. Gomes et al., Physical and chemical stability of soursop liqueurs during storage under ambient conditions. Rev. Bras. Eng. Agríc. 19, 245–251 (2015) R.M.F. Figueirêdo, A. Grandin, E.T. Martucci, Storage of the West Indian cherry juice microencapsulated. Rev. Bras. Prod. Agroind. 3, 1–6 (2001) J.L. Fiorio, D. Galvan, P.V. Dalposso et al., Potential use of Japanese grape (Hovenia dulcis T.) for fermented alcoholic. Rev. Bras. Prod. Agroind. 17, 277–284 (2015) M.B. Gazola, D. Pegorini, V.A. Lima, Preparation and characterization of soybean water extract juices with pitanga, blackberry and blue-berry pulps. B CEPPA 34, 1–12 (2016) A. Gironés-Vilaplana, P. Valentão, P.B. Andrade, Beverages of lemon juice and exotic noni and papaya with potential for anticholinergic effects. Food Chem. 170, 16–21 (2015) E.R.S. Gomes, E.S. Mendes, N.C. Pereira, Influence at different operation conditions on the acerola juice concentration by reverse osmosis, using spiral membrane of composite film. Alim. Nutr. 16, 315–320 (2005) D.S. Gouveia, M.E.R.M.C. Mata, M.E.M. Duarte et al., Physical-chemistry and sensorial acceptance evaluation of the pine cone juice and of the mixture pine cone-milk. Rev. Bras. Prod. Agroind. 9, 29–36 (2007) E.C.S. Lima, M.H. Cardoso, Drink of soybean (Glycine max) and acerola (Malpighia punicifolia) enriched with calcium. Alim. Nutr. 23, 549–553 (2012) A.V.S.C. Lima, E.S. Nicolau, C.S.M. Rezende et al., Characterization and sensory preference of fermented dairy beverages prepared with different concentrations of whey and araticum pulp. Semin. Ciênc. Agrár. 37, 4011–4026 (2016)

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L.L.A. Lima, A.M. Oliveira e Silva, I.M. Ferreira et al., Mixed nectar of umbu (Spondias tuberosa Arr. Camera) and mangaba (Hancornia speciosa Gomes): elaboration and quality evaluation. Braz. J. Food Technol. 21, e2017034 (2018) R. Machamangalath, C. Arekar, S.S. Lele, Exotic tropical fruit wines from Garcinia indica and Musa acuminate. J. Inst. Brew. 122, 745–753 (2016) E.S. Mendes, I.S. Silva, T.A. Simon et al., Development of a fermented dairy drink incorporated with cupuaçu pulp (Theobroma grandiflorum). Rev. Bras. Prod. Agroind. 19, 389–395 (2017) M.C. Morzelle, E.C. Souza, C.F. Assumpção, Development and sensory evaluation of mixed nectar of passion fruit (Passiflora edulis Sims) and araticum fruit (Annona crassiflora). Rev. Bras. Prod. Agroind. 13, 131–135 (2011) M.V.M. Neves, V.L.A.G. Lima, Evaluation sensory and characterization physical chemistry of nectar acerola added of extract commercial propolis. Alim. Nutr. 21, 399–405 (2010) D. Nowak, M. Go´sli´nski, K. Przygo´nski et al., The antioxidant properties of exotic fruit juices from acai, maqui berry and noni berries. Eur. Food Res. Technol. 244, 1897–1905 (2018) A.R. Nur’Aliaa, M.K. Siti Mazlina, F.S. Taip, Effects of commercial pectinases application on selected properties of red pitaya juice. J. Food Process Eng 34(1523), 1534 (2011) A.S. Oliveira, D.C. Santos, E.N.A. Oliveira et al., Production of alcoholic fermentation from the mandacaru fruit without thorns (Cereus jamacaru). Rev. Bras. Prod. Agroind. 13, 271–277 (2011) L.E. Ordóñez-Santos, J. Martínez-Girón, M.E. Arias-Jaramillo, Effect of ultrasound treatment on visual color, vitamin C, total phenols, and carotenoids content in Cape gooseberry juice. Food Chem. 233, 96–100 (2017) A.L.F. Pereira, W.S.C. Feitosa, V.K.G. Abreu et al., Impact of fermentation conditions on the quality and sensory properties of a probiotic cupuassu (Theobroma grandiflorum) beverage. Food Res. Int. 100, 603–611 (2017) J.S. Ribeiro, J.K.R. Silva, O.S.C. Neves et al., Development and sensorial analysis of milk flavored with umbu (Spondias tuberosa Arr. Câm.) pulp. Rev. Bras. Prod. Agroind. 19, 255–260 (2017) S. Sallaram, V. Pasupuleti, P. Durgalla et al., Cloud stability and quality characteristics of muskmelon ready to serve beverage formulations as influenced by hydrocolloids. J. Food Process. Preserv. 38, 1779–1786 (2014) A.T.M.C. Santana, P. Bachiega, M.C. Morzelle et al., Sensory evaluation and microbiological of dragon fruit (Hylocereus undatus) yogurt, enriched with quinoa (Chenopodium quinoa) and sucralose. Rev. Inst. Latic. Cândido Tostes 389, 21–25 (2012) C.T. Santos, G.M.R. Marques, G.C.R. Fontan, Elaboration and characterization of a dairy fermented drink produced with umbu (Spondias tuberosa sp.) pulp. Rev. Bras. Prod. Agroind. 8, 111–116 (2006) D.C. Santos, A.S. Moreira, E.N.A. Oliveira et al., Elaboration of drinks type soursop nectar sweetened with honey from Apis mellifera. RC 27, 216–225 (2014) Y.C. Silva, M.E.R.M.C. Mata, M.E.M. Duarte et al., Sensorial analysis of the pulp and cajá juice obtained for rehydration of powdered cajá. Rev. Bras. Prod. Agroind. 9, 1–6 (2007) A.M.O. Siqueira, E.C.L. Machado, T.S. Campos et al., Sensory characteristics and stability of symbiotic soursop-flavored dairy drink. B CEPPA 33, 21–32 (2015) P.H.M. Sousa, A.M. Ramos, G.A. Maia et al., Addition of Ginkgo biloba and Panax ginseng extracts to mixed tropical fruit nectars. Food Sci. Technol. 30, 463–470 (2010) P.H.M. Sousa, A.M. Ramos, E.S. Brito et al., Use of mixture design to improve a tropical mixed fruit nectar. B CEPPA 32, 249–258 (2014) R.L.A. Souza, R.T.P. Correia, Physicochemical and bioactive characterization of the Indian Fig Cactus (Opuntia ficus-indica) fruit and mesquite (Prosopis juliflora) flour and sensory assessment of derived products. Alim. Nutr. 24, 369–377 (2013) M.S.M. Souza Filho, J.R. Lima, R.T. Nassu et al., Physico-chemical and sensory characterization of nectars from native fruits from the North and Northeast of Brazil: exploratory study. Braz. J. Food Technol. 5, 139–143 (2002)

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A.T. Vendrúscolo, M.G.N. Quadri, Effect of enzymatic, thermal and mechanical treatments on the stability of carambola (Averrhoa carambola L.) juice. Braz. J. Food Technol. 11, 28–34 (2008) V.B. Viera, J.B. Rodrigues, C.C.B. Brasil, Produção, caracterização e aceitabilidade de licor de camu-camu (Myrciaria dúbia (H.B.K.) McVaugh). Alim. Nutr. 21, 519–522 (2010) S. Zanatta, P.P.M. Silva, M.H. Costa et al., Sensory quality of camu-camu nectar produced with pasteurized pulp post-package stored at different temperatures. B CEPPA 32, 239–248 (2014)

Chapter 3

Reports on the Processing of Exotic Fruit Jams and Pulps

3.1 Reports on the Processing of Exotic Fruit Jams Mélo et al. (1999) developed mixed formulations of jams from pitanga (Eugenia uniflora L.) and acerola (Malpighia emarginata DC.) and evaluated their chemical, physical, and sensory quality. They found that the formulations presented soluble solids content between 65.2 and 73.0 °Brix, pH between 2.6 and 2.8, titratable acidity between 1.26 and 1.44 mg of citric acid/100 g of product, and vitamin C between 375.6 and 1531.2 mg of vitamin C/100 g of product. The high concentration of vitamin C in some formulations was due to the high proportion of acerola. Results also show that after evaporation, at least 92.6% of the original vitamin C was retained in the jam. Concerning the product sensory characteristics, color was considered more attractive by the panelists when more pitanga was added to the formulation. Additionally, two formulations received the highest sensory scores: the one containing 50% of pitanga juice, 50% of acerola juice and 0.5% of pectin; and the one containing 90% of pitanga juice, 10% of acerola juice and 0.75% of pectin. Folegatti et al. (2003) developed umbu (Spondias tuberosa Arr. Cam.) jam by means of testing two formulations: 50% of pulp and 50% of sucrose and 40% of pulp and 60% of sucrose. The jams were assessed for their pH, soluble solids, titratable acidity, and sensory acceptability. Results showed that the jams presented pH between 2.82 and 3.05, acidity between 0.62 and 0.88% (in citric acid), and soluble solids between 66.3 and 68.6 °Brix. In addition, the most accepted jam was the formulation containing 50% of pulp and 50% of sucrose. Reis et al. (2009) developed a formulation of red chili pepper fruits (Capsicum baccatum) jam, assessed its chemical, physical, and sensory quality and modeled its evaporation process. They observed that the obtained jam presented very low pH (2.70), very high-soluble solid content (74 °Brix), water activity (at 21 °C) of 0.71, gelification temperature of 78 °C, kinematic viscosity (at 95 °C) of 972.86 mm2 s−1 , hue angle of about 66°, which represents an orange color and presented no syneresis

© The Author(s), under exclusive license to Springer Nature Switzerland AG 2019 F. Richter Reis, Reports on the Processing of Exotic Fruits, SpringerBriefs in Applied Sciences and Technology, https://doi.org/10.1007/978-3-030-36445-8_3

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after 180 days of storage. Regarding sensory quality, they found that the developed formulation received an average score of 7.73 from the panelists in a 9-point hedonic scale which means that it was very well accepted. Finally, they discovered that the evaporation process was well fitted (R2 = 0.9975) by a polynomial model. Yuyama et al. (2008) developed and assessed the acceptability of low-calorie cubiu (Solanum sessiliflorum Dunal) jam, finding that xylitol is a suitable substitute for sucrose in terms of sensory quality. The jam was obtained by evaporation concentration until the product achieved 65 °Brix. The product pH was corrected to 3.2, and pectin was added at 1% in the regular formulation and at 0.75% in the lowcalorie formulation. The low-calorie formulation energetic value was 9.32 kcal, and the regular formulation energetic value was 272.02 kcal. After 180 days of storage, both products were chemically stable, except from a slight degradation of sugars and phenolic compounds. Regarding sensory quality, both formulations were well accepted. Finally, microbiological analyses showed that the developed jams were safe for consumption. Maciel et al. (2009) developed mixed formulations of jams of mango and acerola (Malpighia emarginata DC.), concluding that the formulations containing more mango were more accepted by the sensory panelists. The jams presented soluble solids content between 63.5 and 64.0 °Brix and pH between 3.4 and 4.0, and according to the sensory panel no exudation was observed in the product. It is important that a jam presents a combination between total soluble solids and pH that assure no exudation. i.e., no loss of water from the jam. In addition, the bioactive compound retention in the jam, when compared to the pulp of the fruits used for preparing it, was considered acceptable for a heat treatment. In this sense, vitamin C, carotenoids, anthocyanins, flavonoids, and phenolic content were preserved at least by 31.2%. The instrumental color measurement suggests that the mixed mango jams of mango and acerola present a dark, orange color, denoted by a low L* value (30) and positive a* and b* values in the CIE L*a*b* color scale. Nogueira et al. (2009) developed jam from fruits of carnauba (Copernicia prunifera) and assessed its physicochemical features. Carnauba jam presented vitamin C content of 51.38 mg/100 g, soluble solids content of 59.13 °Brix, titratable acidity of 0.30 mg/100 g, anthocyanins concentration of 1.10 mg/100 g, and carotenoids concentration of 0.08 mg/100 g. The formulation consisted in 40% of sugar, 59% of pulp, 1% of pectin, and 0.3% of citric acid in relation to the mass of the other ingredients. Jambolão fruits (Syzygium cumini) were used as raw material for developing formulations of regular and sugar-free jam by Barcia et al. (2010), who found that the jams were shelf-stable after 60 days of storage, as confirmed by analyses of moisture, total and reducing sugars, total soluble solids, pH, and acidity. Regarding sensory quality during storage, the sugar-free jams presented a loss of consistency. The processing of the jam was made by evaporation concentration until the product achieved 73 °Brix, in the case of the regular jam, and until the product achieved 48 °Brix, in the case of the sugar-free jam. Lago-Vanzela et al. (2011) developed jam made from pulp and peel of cajá-manga (Spondias cytherea Sonn.), assessed its chemical and sensory features. They found

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that it was necessary to add glucose to increase product brightness and pectin to increase gel strength. Sensory tests showed that both peel and pulp are proper raw materials for making cajá-manga jelly, as confirmed by high sensory scores. Acerola (Malpighia emarginata DC.) was used as raw material for elaborating jam by Caetano et al. (2012), whose objective was to develop a formulation from the pulp and from the juice and to assess the jam physicochemical and sensory characteristics. The average total soluble solids content achieved in the formulations was 67.65 °Brix, the pectin was added at 1% (m/m), and the average pH was 3.45. Losses of about 50% of the ascorbic acid when compared to the juice were observed in the jams, yet high average levels remained (639.53 mg/100 ml). Sensory scores around 7.0 in a 9-point hedonic scale indicate that the jams were well accepted. Among four formulations, the one composed by pulp/sugar in the proportion 0.6/0.4 (m/m) was the one with the best sensory scores. The study suggests that it is possible to obtain acerola jam with high sensory acceptability and rich in vitamin C. Sapota (Quararibea cordata Vischer) jam was developed by Carvalho et al. (2012), who found that the developed jam presented a high caloric value (268.27 kcal/100 g), due to a high carbohydrate content (66.04 g/100 g), and a low moisture content (32.68%), which is associated with a long shelf-life. The authors also assessed the jam total phenolics, which were around 102.00 mg GAE/100 g, four times greater than that of the fresh fruit. This study suggests that it possible to produce sapota jam of proper quality and health-promoting features. Araçá (Psidium guineensis Sw.) and marolo (Annona crassiflora Mart.) jams were developed by Damiani et al. (2012), who assessed their quality over one year of storage, finding that the jams were shelf-stable over this period, as they showed no microbial growth. Nevertheless, other changes were observed, such as moisture decrease due to losses to environment; sugar inversion due to low pH; changes in consistency due to breakdown of insoluble pectin into soluble pectin by fungi; degradation of vitamin C due to oxidation of ascorbic acid into dehydroascorbic acid; browning, due to Maillard reaction; loss of phenolic compounds due to their instability at temperatures above 23 °C. Despite from these changes, the authors affirmed that the quality of the jam was acceptable for consumption after one year of storage. Tamarillo (Cyphomandra betacea Sendt) jam was developed by Guilherme et al. (2012), in a study in which three formulations were assessed for their sensory quality by means of various sensory tests. They found that the 50 °Brix formulation made with sucrose and 2% pectin was preferred by the sensory panel that assessed it regarding appearance, aroma, flavor, consistency in mouth, purchase intention, color, among other descriptors. Sugar apple (Annona squamosa L.), atemoya (Annona cherimola Mill.), and soursop (Annona muricata L.) were used by Orsi et al. (2012) for developing jams, in a trial in which they assessed their chemical and sensory features. The formulations consisted of a mixture of 50% fruit/50% sucrose (m/m), besides 1% of pectin and citric acid until achieving a pH of 3.2–3.4. The total soluble solids preconized was 65 °Brix. The sensory acceptability test showed that the panelists accepted well the three products developed, with an overall acceptability above 7.0 in a 9-point scale.

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Fig. 3.1 An atemoya fruit (Annona cherimola Mill.)

However, the atemoya jam presented a superior acceptability, probably, according to the authors, due to a natural orange color and to a better balance between acidity and sweetness. Figure 3.1 presents an atemoya fruit. Seriguela fruits (Spondias purpurea) were used as raw material for developing formulations of jam by Silva e Lima and Meleiro (2012), who assessed the product for its pH, total soluble solids, microbial counts, and sensory quality. The values of pH (3.0) and total soluble solids (71.0 °Brix) were within those expected for jams, which resulted in elasticity, and aroma and color that resemble the fruit used as raw material. The sensory analyses suggested that the two formulations developed were well accepted. Rutz et al. (2012) developed standard and reduced sugar (light) Physalis peruviana jam and evaluated its bioactive, antioxidant, and sensory features. The light jam presented superior carotenoid, phenolic content, and acidity, while the standard jam presented higher antioxidant capacity, soluble solids, and sugars. Regarding sensory acceptability, no difference between formulations was observed. Cambuci (Campomanesia phaea (O. Berg.) Landrum) jams were developed by Silva et al. (2012), who discovered that the fruit was naturally acid (pH < 3) and yellow-green (hue angle ~ 100°), while the developed formulations were acid (pH < 3) and orange (hue angle ~ 66°–76°). With regard to sensory quality, the various formulations presented significant differences, in a way that the formulation containing 60% of sugar was significantly more preferred than the one containing 50% of sugar. The jam processing was carried out until the product achieved 69 °Brix. Avila and Storck (2014) developed regular and sugar-free cape gooseberry (Physalis peruviana) jam, being the latter sweetened with xylitol instead of sucrose. When the product achieved 68 °Brix (regular) or 57 °Brix (sugar-free), the evaporation was interrupted. A sensory analysis was performed by means of a 9-point hedonic scale, whose result suggests a good acceptability regarding appearance, odor, texture, and flavor for both products, but especially for the regular jam. Additionally,

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a purchase intention test was conducted, and its results indicated that the regular jam would be more consumed that the sugar-free jam, which still needed more improvements in the combination of sweeteners in order to achieve a better sensory quality. The plant called umbu-cajazeira (Spondias spp.) is a hybrid that produces umbucaja fruits, appreciated by their sensory characteristics in northeastern Brazil. Oliveira et al. (2014) studied the influence of process variables on physical and chemical characteristics of umbu-caja jam, finding that an increase in sugar and pectin concentrations led to increase in jam yield, reducing sugars content, ratio (sweetness degree), textural parameters, and redness. Such results could be partially justified by the fact that the equations used for calculating yield and ratio consider the amount of sugar, along with the fact that an increase in sugar and pectin leads to a stronger gel and therefore to higher textural parameters. The jam processing was conducted until the product achieved 63 °Brix. Mammea americana L. fruits were used for developing a formulation of jam by Ordóñez-Santos et al. (2014), whose study shows that the product presents a total soluble solids content of 61.3 °Brix, pH of 3.05, hue of 65.24° (orange color), among other features. Regarding sensory quality, the developed formulation was very well accepted, with an overall acceptability of 8.18 in a scale between 1 and 9. Concerning bioactive compounds, vitamin C was higher in the jam than in the fresh fruit, due to the effect of evaporation, while carotenoid content decreased by 18.17% in relation to the fresh fruit.

3.2 Reports on the Processing of Exotic Fruit Pulps Ferreira et al. (2000) evaluated the sensory and the physicochemical quality of umbu (Spondias tuberosa Arruda Câmara) pulp as frozen by different methods. They discovered that among three methods, namely freezing in a horizontal domestic freezer at −22.6 °C, freezing in a Kryostat N 180 device at −110 °C, and freezing by immersion in liquid nitrogen at −196 °C, there was sensory preference for the attributes color and appearance when the umbu pulp was frozen at the two latter methods, while for odor and flavor there was no significant difference. Balischi et al. (2002) studied the changes in the rheological behavior and in the mean insoluble particle size of acerola (Malpighia emarginata DC.) pulp with enzymatic treatments, finding that the best reduction in the acerola pulp apparent viscosity (67.7%) was obtained by using the commercially available enzyme Citrozym Ultra L® at 45 °C, 100 ppm during 60 min. At the same conditions, the same enzyme was able to increase the mean insoluble particle size (Sauter diameter, Ds = 0.3617) in relation to the control sample. Bastos et al. (2002) evaluated the suitability of the pectinolytic enzymes Rohament PL™ and Citrozym L™ for increasing the extraction yield of cupuaçú (Theobroma grandiflorum) pulp (Fig. 3.2), concluding that the addition of the enzymatic preparations at concentrations between 100 and 750 ppm increased the yield from 44%

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Fig. 3.2 Cupuaçú (Theobroma grandiflorum) pulp

(control) to 57% in the case of Rohament PL™ (at 750 ppm) and to 60% in the case of Citrozym L™ (at 300 ppm). Freitas et al. (2004) evaluated the rheological behavior of mixtures of honey and acerola (Malpighia emarginata DC.) pulp (Fig. 3.3) at concentrations ranging from 0 to 5% (m/m). The mixture presented a pseudoplastic behavior, i.e., presenting a decrease in viscosity with an increase in shear rate. Additionally, an increase in temperature led to a decrease in viscosity. The rheological data were well fitted by Herschel–Bulkley model. In conclusion, a new product based on honey, but containing high vitamin content that is original from acerola was generated, and its processing was facilitated by means of the data generated in that study.

Fig. 3.3 Acerola (Malpighia emarginata DC.) pulp

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Fig. 3.4 Graviola or soursop (Annona muricata L.) pulp

Bonomo et al. (2006) developed and assessed the sensory quality of a blended pulp of yellow mombin (Spondias mombin L.) and soursop (Annona muricata L.). Three formulations of juices made from the pulps were tested: 3:2, 2:3 and 1:1 parts of soursop:yellow mombin (m/m). Discriminatory sensory tests showed that the panelists were not capable of differentiating the three formulations. Additionally, acceptability tests showed no difference between formulations as well. Acceptability scores around 7 in a 9-point hedonic scale suggested a high sensory acceptability for the products. Figure 3.4 shows the pulp of soursop or graviola. Gonçalves et al. (2006) studied the suitability of gamma irradiation as an alternative processing to preservation of acerola (Malpighia emarginata DC.) pulp. When testing gamma irradiation at the doses 2, 3 and 4 kGy, they found that the doses 3 and 4 kGy were effective in reducing the counts of molds and yeasts to the level preconized by the Brazilian food safety authorities (