CHEMICAL CHARACTERIZATION OF WHOLE JABUTICABA JUICE OBTAINED BY HOT EXTRACTION AND SENSORY EVALUATION OF A CARBONATED MIXED APPLE, JABUTICABA, AND LIME BEVERAGE

Jabuticaba, a fruit native to the Brazilian Atlantic Forest, is valued for its pulp, while its peel and seeds are rich in phenolic compounds with functional and technological potential. However, its high perishability and short harvest season limit commercialization and availability. Therefore, researchers have investigated technological processing approaches, including juice production, to extend availability and add value to jabuticaba. This study aimed to (i) chemically characterize whole jabuticaba juice (WJJ) obtained by hot extraction and (ii) evaluate the sensory acceptance and purchase intention of a carbonated mixed beverage of apple, jabuticaba, and lime juices. WJJ was obtained from whole fruits in a steam juice extractor (Suquificador integral) at 80 °C, with the basket alternating 1 min motion and 1 min at rest. Anthocyanin content, pH, total soluble solids (°Brix), and instrumental color were determined. Four carbonated formulations were prepared with 5% lime juice and different proportions of apple and jabuticaba juices: 85% apple + 10% jabuticaba, 75% apple + 20% jabuticaba, 65% apple + 30% jabuticaba, and 55% apple + 40% jabuticaba. Untrained consumers evaluated color, aroma, flavor, sweetness, acidity, carbonation, and overall impression using a 9-point hedonic scale, as well as purchase intention using a 5-point scale. Cyanidin-3-O-glucoside (29.8 ± 0.5 mg/100 mL) was the predominant anthocyanin, followed by delphinidin-3-O-glucoside (3.2 ± 0.1 mg/100 mL), reflecting incorporation of peel pigments. The WJJ had a pH of 3.34 ± 0.01 and 13.2 ± 0.0 °Brix, consistent with ripe fruits. Instrumental color (L* = 18.65 ± 0.00; a* = 2.245 ± 0.05) indicated a dark juice with reddish tones. Formulations differed significantly in color and flavor. Color scores ranged from 7.41 ± 1.8 (10% jabuticaba) to 8.07 ± 1.4 (30%), and flavor scores from 6.19 ± 2.1 (40%) to 6.89 ± 1.8 (20%). Significant differences were found between the 10% and 30% jabuticaba formulations for color and between the 20% and 40% jabuticaba formulations for flavor. Other attributes and purchase intention did not differ significantly (p > 0.05). The 20% jabuticaba formulation had the highest mean scores for aroma (7.0 ± 1.7), flavor (6.9 ± 1.8), sweetness (6.7 ± 1.8), carbonation (6.8 ± 2.0), and overall impression (7.0 ± 1.6), corresponding to "liked moderately". Its purchase intention (3.4 ± 1.2) fell between “might or might not buy” and “probably would buy”. Overall, WJJ is a promising anthocyanin-rich ingredient for value-added beverages. Based on its favorable overall sensory performance, the formulation with 75% apple, 20% jabuticaba, and 5% lime juices showed the best balance between color and flavor and was selected for further chemical characterization and stability studies.
Acknowledgments: CAPES (Finance Code 001), CNPq (310912/2022-9), and FAPERJ (E-26/211.286/2021; E-26/210.082/2023; E-26/210.136/2023; E-26/200.027/2026; E-26/200/028/2026; E-26/204.022/2026).