Storage stability of acerola tropical fruit juice obtained by hot fill method

Abstract

The present work aimed to evaluate the chemical, physicochemical, sensorial and microbiological changes of non-sweetened glass-bottled acerola tropical fruit juice processed by hot fill method stored for 350 days in the same conditions as market (28 ± 2 C). At the end of the storage period, the juice presented good microbiological stability showing a reduction of the overall acceptance and appearance maintaining, however, the same initial acceptance concerning colour and flavour. The total soluble solid and SO 2 were retained throughout the storage. The juice underwent a soft browning and an increase in pH was observed, while total carotenoids, anthocyanins and ascorbic acid suffered a slight decrease.