CHARACTERIZATION AND STUDY OF BACUPARI JELLY STORAGE

Studies on the bacupari fruit (Garcinia brasiliensis) have demonstrated its nutritional richness and the presence of various bioactive compounds, suggesting its potential incorporation into food products. Jelly is a processed product made from fruits or fruit juices mixed with sugar, pectin, and acids, and is widely used for fruit preservation. This research aimed to investigate the changes in physicochemical, microbiological properties, and bioactive compounds of bacupari jelly during storage. A jelly formulation with a pulp/sugar ratio of 60:40, 0.5% pectin, and 0.2% citric acid was prepared, packed in hermetically sealed glass containers, and stored under ambient conditions and refrigeration at 7°C. The jellies were stored for 225 days in triplicate, and evaluated at 0, 45, 90, 135, 180, and 225 days for their physicochemical characteristics, bioactive compounds, and microbiological stability. An interaction effect between time and temperature was observed for water activity, color (Hue angle), and reducing and non-reducing sugars. Storage time significantly affected acidity, pH, water activity, °Brix, lightness, Hue angle, reducing sugars, non-reducing sugars, antioxidant capacity (DPPH), phenolic compounds, anthocyanins, flavonoids, and ascorbic acid. Temperature influenced acidity, Hue angle, reducing and non-reducing sugars, and antioxidant capacity (DPPH), with mean values at room temperature and refrigeration of: 1.57 and 1.61 g/100 g; 76.42° and 78.13°; 21.46 and 40.49 g/100 g; 18.00 and 36.13 g/100 g; 516.42 and 548.77 µmol/g, respectively. For the attributes of pH, water activity, °Brix, lightness, phenolic compounds, anthocyanins, flavonoids, and vitamin C, the overall mean values, regardless of temperature, were 3.08; 0.8124; 64.10 °Brix; 20.21; 162.08 mg/100 g; 0.303 mg/100 g; 24.88 mg/100 g; and 3.84 mg/100 g, respectively. A trend of increasing water activity (at 7°C) was observed, likely due to a decrease in °Brix, and an increase in reducing sugars (at 25°C), possibly resulting from sucrose inversion. A decreasing trend was noted for soluble solids, lightness, Hue angle, and non-reducing sugars (at 25°C), attributed to Maillard reactions, and for antioxidants, phenolic compounds, and flavonoids due to high cooking temperatures. Regarding microbiological characteristics, there was no growth of molds and yeasts, total aerobic mesophilic microorganisms, or coliform group microorganisms in the jellies under either storage condition. In conclusion, bacupari jelly demonstrated excellent microbiological stability, and most physicochemical parameters remained relatively stable; however, a reduction in bioactive compounds was observed. Therefore, refrigerated storage proved more advantageous, as it delayed the effects of Maillard reactions during storage.