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. 2022 Jan 18;59(9):3399–3407. doi: 10.1007/s13197-021-05323-x

Development of Araticum (Annona crassiflora Mart.) jams: evaluation of physical, microbiological, and sensorial stability in different packages

Maria Olivia dos Santos Oliveira 1, Bianca Barros Dias 1, Caroline Roberta Freitas Pires 1, Bárbara Catarina Bastos Freitas 1, Aynaran Oliveira de Aguiar 1, Juliana Fonseca Moreira da Silva 1, Glêndara Aparecida de Souza Martins 1,✉
PMCID: PMC9304483  PMID: 35875237

Abstract

Araticum is an exotic fruit with unique sensory features and also high nutritional value characteristics. This study aimed to develop araticum jams with substitution of commercial pectin for passion fruit albedo, as well as to evaluate its physical, microbiological and sensorial stability during storage in polyethylene and polypropylene packages. Samples were analyzed at 25 and 35 °C for 130 days. During the storage the values of pH (3.5–4.9), titratable acidity (0.27–0.62%), color (L* 20.56–28.49, a* 1.32–7.03, and b* 1.32–9.29), chroma (1.86–11.65), hue (0.60–1.03), soluble solids (68–79.70 ºBrix), reducing sugars (12.60–60.30%), non-reducing sugars (6.22–56.19%), total sugars (55.30–96.30%), and carotenoids (0.21–1.27 mg.100 g−1) varied. The indicated shelf life was approximately 117 and 65 days for jams in polypropylene package, and 112 and 63 days for those kept in the polyethylene package, when the temperature of storage was 25 and 35 ºC, respectively. Araticum fruit is a good source for jams, that can contribute to the increased insertion of foods of better nutritional value in the consumer market.

Keywords: Araticum, Cerrado fruit, Passion fruit albedo, Sensorial stability, Shelf life

Introduction

Araticum is an exotic fruit of the Brazilian Cerrado belonging to the Annonaceae family that presents high nutritional and technological potential. The fruit has a slightly sweet pulp (yellowish or pinkish), is rich in carotenoids, polyphenols, tocopherols, flavonoids, vitamins, and minerals and has a pleasant smell and intense flavor, which makes it well accepted by consumers (Aguiar et al. 2019; Arruda et al. 2016). Due to these characteristics, the pulp of this fruit can be transformed into sweets, jellies, juices, liqueurs, pies, yogurts, or ice cream, adding value to the raw material and increasing its shelf life (Arruda et al. 2016).

Consumption of fruits with nutritional and functional value can be encouraged through the use of postharvest technologies that increase their shelf life (Vukoja et al. 2019; Arruda et al. 2016). Among the processes used to add value to fruits, jams' elaboration is considered very attractive and popular among consumers (Vukoja et al. 2019). Between the essential aspects in the process of development of foods are the sensory acceptance (Kim et al. 2015), and the determination of shelf life, which guarantees a safe product following the nutrition declaration on the label (Giménez et al. 2012). The study of the kinetics of chemical reactions can also be an essential ally to determine shelf life and microbial growth and even identifying contamination problems in production.

With this, the objective of this study was to develop araticum jams with the substitution of commercial pectin for passion fruit, as well as to evaluate its physical, microbiological, and sensorial stability during storage.

Materials and methods

Araticum jams preparation

The whole fruit pulps for the preparation of araticum jams were made available by Grande Sertão Cooperative, from Montes Claros—Minas Gerais, Brazil, and forwarded for processing in the Laboratory of Kinetics and Process Modeling of Federal University of Tocantins, Tocantins, Brazil.

Ingredients used for the preparation of the jams were: Araticum whole pulp, crystal sugar, monohydrate citric acid, and passion fruit albedo as a source of pectin. After carrying out preliminary tests, the following formulation for araticum jam it was established: 50 parts of pulp and 50 parts of sugar, 1.5% of albedo, and 0.5% of citric acid, and realized shelf-life determination, physicochemical and microbiological analysis, and sensory tests.

The jams were processed in an open stainless-steel pan, initially with pulp, sugar, and passion fruit albedo. Citric acid was incorporated into the jams at the end of the cooking process to prevent pectin degradation due to the acidity and high temperature. The cooking process finished when the jams reached a soluble solids content of 78 ºBrix. After this step, the product was distributed in polypropylene packages and then subjected to storage in thermostatic chambers.

Araticum jams stability during storage

A complete triple factorial design with two repetitions was used to evaluate the stability of the jams. The factors evaluated were packages (polyethylene package—PEP and polypropylene package -PPP) X temperature (25, 35 ºC) X storage time (0, 30, 60, 75, 100 and 130 days). Physicochemical, sensory, and microbiological parameters were carried out for all samples.

Physicochemical stability

Analyzes of pH, titratable acidity, soluble solids, color (L*, a*, b*, chroma, and hue angle), total sugars, reducing and non-reducing followed the protocol described by the Adolfo Lutz Institute (2008). The determination of the total carotenoid content was performed according to the Higby method (Higby, 1962).

Texturometer (TA. XTPlus—Texture Analyzer) was used to determine hardness and adhesion parameters.

Microbiological stability

Microbiological quality of the jams was attested by analyses of fungi and yeasts as recommended by RDC No. 12/2001 of the National Health Surveillance Agency (Brazil, 2001), as well as total and thermotolerant coliforms, salmonella, and staphylococcus coagulase-positive, for all samples at time 0 h. For the other storage times, only the analysis of fungi and yeasts was performed, as recommended for the Brazilian legislation for jams and acidic foods (pH 4.0 and 4.5).

Sensorial stability

The sensory evaluation method used was a quantitative descriptive analysis developed by Stone and Sidel (2005). A total of 20 panelists (Students and Servers of the Federal University of Tocantins) were pre-evaluated using the aroma and triangular recognition test, being selected, seven panelists. After these tests, the selected panelists received training with araticum jams, and the determination of sensory attributes occurred under laboratory conditions. This study was approved by the Ethics Committee of the Federal University of Tocantins (CASE 93,357,718.3.0000.5519).

Sensorial evaluation of the jams during the storage used five repetitions of the PEP and PPP at different storage times.

Accelerated shelf life tests

To estimate shelf life were determined sequentially the reaction order (Heldman et al. 2018), the reaction rate constant (k), the activation energy, and temperature acceleration factor using physicochemical data. After determining the order and the velocity constants of the reactions, the Arrhenius graph was plotted, where the slope of the line indicates the activation energy ratio (Ea). The value of Q10 was calculated using Eq. 1.

Q10=10Ea0.46xT 1

where T is the average temperature studied in Kelvin.

Statistical analysis

Physicochemical and texture changes in the product during storage were analyzed using SISVAR software. Variance analysis was performed to indicate the effects of the independent variables and their interactions. Regression analysis was performed to explain changes that occurred due to time, temperature, and package. The best-adjusted model was chosen through the coefficient of determination (r2). To the descriptive profile was used SISVAR software for comparison of averages by 5% Tukey test.

Results and discussion

Physicochemical stability of araticum jams

The pH values of jams in PPP and PEP showed a decrease in the first 30 days of storage (Table 2). This behavior corroborates with the accentuated increase in total acidity observed in the same period, and the oscillation identified in later times (Table 2). These results are following that observed by Oo and Than (2019), who evaluated the storage pineapple-mango jam, concluding that the pH decrease and the increase in the total acidity occurred due to the accumulation of organic acids during storage.

Table 2.

Physicochemical parameters of araticum jams during the storage

PPP PEP
Parameters and temperature Time (days) Time (days)
0 30 60 75 100 130 0 30 60 75 100 130
pH 25ºC 4.90 ± 0.0 4.00 ± 0.0 3.50 ± 0.05 4.00 ± 0.0 4.20 ± 0.0 4.20 ± 0.0 4.90 ± 0.0 3.60 ± 0.05 4.40 ± 0.06 3.90 ± 0.0 4.20 ± 0.05 4.80 ± 0.0
35ºC 4.90 ± 0.05 4.00 ± 0.04 3.90 ± 0.08 4.20 ± 0.0 4.60 ± 0.05 4.30 ± 0.0 4.90 ± 0.05 3.70 ± 0.04 4.50 ± 0.05 3.80 ± 0.04 4.70 ± 0.31 4.20 ± 0.0
Titratable acidity 25ºC 0.27 ± 0.16 0.51 ± 0.24 0.52 ± 0.38 0.62 ± 0.24 0.51 ± 0.38 0.57 ± 0.06 0.27 ± 0.16 0.46 ± 0.12 0.55 ± 0.05 0.56 ± 0.14 0.52 ± 0.10 0.30 ± 0.21
35ºC 0.27 ± 0.16 0.50 ± 0.38 0.55 ± 0.57 0.62 ± 0.21 0.49 ± 0.50 0.54 ± 0.19 0.27 ± 0.16 0.45 ± 0.35 0.61 ± 0.18 0.57 ± 0.23 0.51 ± 0.15 0.53 ± 0.25
L* 25ºC 22.09 ± 2.0 19.91 ± 3.42 25.81 ± 0.60 25.67 ± 0.70 24.49 ± 1.17 20.56 ± 0.97 22.09 ± 2.0 22.07 ± 1.66 25.54 ± 1.39 28.33 ± 0.97 25.83 ± 0.99 22.83 ± 1.17
35ºC 22.09 ± 2.0 25.70 ± 2.45 27.23 ± 0.75 28.49 ± 1.06 23.78 ± 1.65 15.05 ± 1.91 22.09 ± 2.0 23.97 ± 2.77 25.47 ± 0.68 27.36 ± 1.38 21.56 ± 1.24 21.55 ± 0.81
a* 25ºC 4.45 ± 0.24 6.01 ± 0.44 4.76 ± 0.19 4.53 ± 0.37 5.32 ± 0.12 2.96 ± 0.18 4.45 ± 0.24 5.37 ± 0.88 4.01 ± 0.45 4.13 ± 0.19 4.26 ± 0.88 3.17 ± 0.23
35ºC 4.45 ± 0.24 4.95 ± 0.24 4.85 ± 0.15 5.02 ± 0.37 3.50 ± 0.27 2.70 ± 0.37 4.45 ± 0.24 5.24 ± 0.28 3.43 ± 0.14 3.71 ± 0.27 7.03 ± 0.19 1.32 ± 0.09
b* 25ºC 5.16 ± 0.46 7.42 ± 1.11 4.91 ± 0.38 4.73 ± 0.45 9.03 ± 0.37 3.27 ± 0.28 5.16 ± 0.46 6.57 ± 1.53 3.67 ± 0.74 4.25 ± 0.23 4.51 ± 1.15 4.44 ± 0.32
35ºC 5.16 ± 0.46 4.90 ± 0.39 4.61 ± 0.26 4.78 ± 0.44 3.84 ± 0.32 2.78 ± 0.61 5.16 ± 0.46 5.39 ± 0.45 2.95 ± 0.18 2.96 ± 0.35 9.29 ± 0.25 1.32 ± 0.04
Chroma 25ºC 6.81 ± 0.49 9.55 ± 1.13 6.84 ± 0.40 6.55 ± 0.57 10.48 ± 0.35 4.41 ± 0.28 6.81 ± 0.49 8.48 ± 1.74 5.43 ± 0.83 5.92 ± 0.29 6.20 ± 1.44 5.45 ± 0.39
35ºC 6.81 ± 0.49 6.96 ± 0.44 6.69 ± 0.28 6.93 ± 0.57 5.20 ± 0.41 3.88 ± 0.61 6.81 ± 0.49 7.52 ± 0.51 4.52 ± 0.19 4.74 ± 0.43 11.65 ± 0.31 1.86 ± 0.09
Hue 25ºC 0.86 ± 0.03 0.90 ± 0.04 0.60 ± 0.02 0.81 ± 0.01 1.03 ± 0.02 0.83 ± 0.01 0.86 ± 0.03 0.88 ± 0.04 0.74 ± 0.05 0.80 ± 0.01 0.81 ± 0.03 0.95 ± 0.01
35ºC 0.86 ± 0.03 0.78 ± 0.02 0.76 ± 0.02 0.76 ± 0.01 0.83 ± 0.02 0.80 ± 0.04 0.86 ± 0.03 0.80 ± 0.02 0.71 ± 0.03 0.67 ± 0.03 0.92 ± 0.0 0.79 ± 0.02
Soluble solids 25ºC 78.00 ± 0.2 77.00 ± 0.0 68.00 ± 0.0 74.00 ± 0.0 73.80 ± 0.98 75.20 ± 0.41 78.00 ± 0.2 70.00 ± 0.0 70.00 ± 0.0 69.00 ± 0.0 69.20 ± 0.75 74.80 ± 0.41
35ºC 78.00 ± 0.2 79.10 ± 0.84 78.20 ± 0.41 78.00 ± 0.0 79.20 ± 0.41 79.70 ± 0.52 78.00 ± 0.2 70.00 ± 0.0 76.00 ± 0.0 72.00 ± 0.0 73.80 ± 0.41 75.50 ± 0.55
Reducing sugars 25ºC 46.30 ± 1.19 34.60 ± 1.63 42.20 ± 0.38 28.50 ± 0.54 43.90 ± 0.81 21.20 ± 0.99 46.30 ± 1.19 39.20 ± 1.19 49.50 ± 0.57 41.60 ± 0.33 30.80 ± 0.39 12.60 ± 0.40
35ºC 46.30 ± 1.19 41.20 ± 1.06 47.90 ± 0.94 57.40 ± 0.24 52.10 ± 0.15 53.30 ± 0.38 46.30 ± 1.19 43.20 ± 2.89 47.00 ± 1.11 60.10 ± 0.31 53.10 ± 0.14 60.30 ± 0.43
Non-reducing sugars 25ºC 47.24 ± 2.07 44.40 ± 0.98 45.41 ± 0.51 25.48 ± 1.72 16.10 ± 1.11 42.04 ± 2.01 47.24 ± 2.07 56.19 ± 1.02 31.42 ± 1.87 16.24 ± 0.34 30.25 ± 2.34 48.36 ± 1.59
35ºC 47.24 ± 2.07 52.33 ± 0.76 44.77 ± 1.20 10.76 ± 2.01 19.43 ± 0.98 22.00 ± 2.13 47.24 ± 2.07 50.12 ± 1.98 41.03 ± 2.13 6.22 ± 1.2 19.71 ± 2.10 16.95 ± 1.97
Total sugars 25ºC 96.00 ± 0.78 81.30 ± 0.37 90.00 ± 0.29 55.30 ± 0.43 60.80 ± 0.21 64.40 ± 0.43 96.00 ± 0.78 98.30 ± 0.81 82.60 ± 0.54 58.70 ± 0.46 62.60 ± 0.29 63.50 ± 0.34
35ºC 96.00 ± 0.58 96.30 ± 0.72 95.00 ± 0.33 68.70 ± 0.52 72.50 ± 0.25 76.50 ± 0.54 96.00 ± 0.58 96.00 ± 0.40 90.20 ± 0.28 66.70 ± 0.62 73.90 ± 0.19 78.10 ± 0.45
Carotenoids 25ºC 0.88 ± 0.01 0.49 ± 0.0 0.70 ± 0.02 0.73 ± 0.02 0.51 ± 0.02 0.72 ± 0.0 0.88 ± 0.01 0.50 ± 0.0 0.89 ± 0.04 0.59 ± 0.04 0.92 ± 0.02 0.68 ± 0.06
35ºC 0.88 ± 0.01 1.05 ± 0.02 0.51 ± 0.06 0.87 ± 0.05 0.58 ± 0.02 1.03 ± 0.0 0.88 ± 0.01 0.95 ± 0.01 0.88 ± 0.01 0.21 ± 0.02 0.52 ± 0.01 1.27 ± 0.01
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Araticum jams showed changes in color parameters over time, becoming darker at the end of storage, except for PEP at 25 ºC. Air and temperature are mainly responsible for pigment, and vitamin changes (Shinwari and Rao 2018), so the non-darkening of jams in PEP may be related to non-contact with air due to the packaging sealing process. Although protection against more considerable color change is offered by PEP and its related to its low water permeability and lower light permeability (Molys et al. 1998), this has not verified for the storage of araticum jams. Anthocyanin-containing products, such as araticum jams, are susceptible to color deterioration resulting from the combined effects of anthocyanin degradation and dark pigment formation (Zitha et al. 2020; Siqueira et al. 2013), which can be avoided with the use of sealed PEP stored at lower temperatures.

Values of a* and b* showed oscillations (Table 2) increasing at the end of storage, indicating that the product tends to reddish color. Samples stored in PEP at 35 °C were redder. An increase in the value of carotenoids with storage time was observed in the jam’s storage at 35 ºC, for the two packages studied (Table 2). This increase in carotenoids may be a result of the concentration of these compounds as a function of water loss, as observed by Silva et al. (2017) when evaluating the effect of temperature of heat treatments on carotenoid contents of araticum pulp. Color change behavior as a result of pigment degradation, as deterioration of carotenoids, occurred with the use of 25 ºC (Table 2), as was already reported in the literature about pigment stability (Rodriguez-Amaya 2019).

Chroma and hue angle reduced with storage for both temperatures and packages studied as shown in Table 2. Jams obtained a hue angle average of 0.83° (Table 1), tending to the angle 0°, which represents the color red (0° represents pure red (Ramalho and Masrcheroni, 2012). This result demonstrates stability with a tendency to darken, probably due to non-enzymatic darkening reactions that can generate red pigments (Gliemmo et al. 2009).

Table 1.

Results of ANOVA for the analyzed parameters of araticum jams

Sources of variation
Time (t)
(DF = 5)		 Temperature (T)
(DF = 1)		 Packge (P)
(DF = 1)		 t x T
(DF = 5)		 t x P
(DF = 5)		 T x P
(DF = 1)		 t x T x P
(DF = 5)		 CV (%) Overall average
pH 0.0000* 0.0000* 0.0000* 0.0000* 0.0000* 0.0000* 0.0000* 1.73 4.26
Titratable acidity 0.0000* 0.0000* 0.0000* 0.0000* 0.0000* 0.0000* 0.0000* 3.37 0.481
Carotenoids 0.0000* 0.0000* 0.0016* 0.0000* 0.0000* 0.0000* 0.0000* 4.69 0.75
L* 0.0000* 0.7887 0.0192* 0.0000* 0.0000* 0.0112* 0.0001* 6.94 23.73
a* 0.0000* 0.0002* 0.0001* 0.0000* 0.0000* 0.0016* 0.0000* 8.33 4.81
b* 0.0000* 0.0000* 0.0001* 0.0000* 0.0000* 0.0000* 0.0000* 12.05 4.84
Chroma 0.0000* 0.0000* 0.0000* 0.0000* 0.0000* 0.0000* 0.0000* 10.21 7.31
Hue 0.0000* 0.0000* 0.0000* 0.0000* 0.0000* 0.0014* 0.0000* 3.06 0.83
Soluble solids 0.0004* 0.0124* 0.8893 0.7702 0.0729 0.2454 0.8368 14.29 73.16
Reducing sugars 0.0000* 0.0000* 0.1068 0.0000* 0.0000* 0.0000* 0.0000* 2.52 44.013
Non-reducing sugars 0.0000* 0.0000* 0.0000* 0.0000* 0.0000* 0.0000* 0.0000* 1.25 34.44
Total sugars 0.0000* 0.0000* 0.0002* 0.0000* 0.0000* 0.0000* 0.0000* 1.34 7974
Hardness 0.0000* 0.0000* 0.0000* 0.0000* 0.0000* 0.0000* 0.0000* 0 4.28
Adhesion 0.0000* 0.0000* 0.0000* 0.0000* 0.0000* 0.0000* 0.0000* 0 − 2.14
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*Significant at 5% level by F test; DF: Degrees of freedom; Error = 120; Total corrected = 143

Regarding chroma, the higher the C* values higher, the perceptible color saturation will be. Neutral colors have low saturation, while pure colors have a high saturation, and therefore brighter in human perception (Pathare et al. 2013). According to the Munsell color system, the red color has saturation from 0 to 12 or more; the higher this value, the higher the pigment concentration, and the more “vivid” the intensity is (Minolta, 1998). The jams obtained an average of 7.31 for chroma (Table 1), acquiring neutral and dark colors.

Time and temperature had a significant influence on soluble solids (Table 1), and the values for this parameter decreased over time, except for jams in PPP at 35 ºC (Table 2). Products stored in PPP showed an increase of soluble solids during storage (Table 2), as the permeability of the package material possibly allowed the migration of water to the environment. Besides, PPP has the closure system by cap lids and not by sealing, such as PEP, which can provide the contact of the jams with the external environment. The total sugar values (Table 2) showed the same behavior as the soluble solids.

Time and temperature significantly influenced (P ≤ 0.05) the reducing sugars, non-reducing sugars, and total sugars (Table 1). Reducing sugars contents were higher than non-reducing sugars in PEP and PPP during the storage at 35 ºC. The cooking process used in the production of jams can explain the presence of reducing sugars since sucrose can undergo a reversal process in the acid medium, resulting in their partially or wholly transformation into glucose and fructose (invert sugar). This inversion of sucrose is necessary to prevent crystallization, which may occur at certain times and also during storage (Kumar and Deen 2017). The inversion of sucrose may have occurred during storage due to the reduction in pH values and an increase in acidity levels, indicating the concentration of acids such as citric, malic, and acetic acid (Saura et al. 2017).

Jams hardness stored in PEP showed a tendency to the reduction at the end of the storage time, while for samples packed in PPP, at both temperatures studied, the opposite effect occurs, showing a tendency to increase the hardness as the storage time passes (Fig. 1a). According to Yam et al. (1999), such behavior is related to the polypropylene package, which presents moderate permeability to water vapor. For Martins et al. (2017), the increase in hardness during the storage of sweets may occur due to the high content of soluble solids and reduction of the water content, which increases the rigidity of the structure, a characteristic also observed in the present work.

Fig. 1.

Fig. 1

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Hardness a and adhesion profile b of araticum jams during the storage at PPP and PEP

When evaluating the adhesiveness of jams, only the type of package had a significant influence during storage (Table 1). Araticum jams in PEP show a profile with a tendency to increase adhesion at the end of the storage period, independent of the temperature used (Fig. 1b). The same behavior occurred for the jams stored in PPP at 35ºC (Fig. 1b), and this can be related to the increase in the soluble solids content (Table 2). The relationship between the rise in adhesiveness resulting from the increment of soluble solids content, as an effect of water evaporation and the hydrolysis of pectin, was reported for Policarpo et al. (2007).

Microbiological analyzes of araticum jams

All samples subjected to storage showed no contamination. The RDC No. 12/2001 of the National Health Surveillance Agency (Brazil, 2001), establishes that is allowed up to 104 CFU/g of fungi and yeast, for fruit purees and pastries in paste or even similars, including non-commercially sterile jams. However, there was no growth of fungi and yeast at any time except for the storage time of 130 days for jams packed in PPP at 25 ºC, which may indicate a fragility of this material as a barrier to contamination for cases of storage for an extended period, confirming that described previously by Santos et al. (2019). This result may also be related to the fact that PPP has a screw cap, which does not allow a perfect seal (Felows, 2016), unlike PEP that have gone through the sealing process. Also, according to Franco and Landgraf (2008), yeasts generally have an ideal growth temperature between 25 and 30 ºC, and the pH acidy also favors the growth. Besides that, sugars are their best source of energy (Franco and Landgraf 2008).

Evaluation of the sensory profile of araticum jams during storage

An initial list of 25 descriptive terms of attributes of appearance, aroma, taste, and texture was obtained. In open discussions with the panelists, it was possible to create a list of 13 expressions that best described the analyzed samples. Descriptive terms selected were reddish-brown color and brightness for appearance; araticum, murici, acid and sweet, for aroma; araticum, sweet, acid, astringent, and residual, for flavor; and arenaceous and texture body for texture. The terms developed were used to compose the sample evaluation form with a 9 cm structured scale, quantitative expressions (anchor points) at the left (equivalent to point one) and right (corresponding to point nine) ends with the terms: "little" / "very" and "poor" / "strong", respectively.

For brightness in 30 days, a significant difference for PPP at 25 and 35ºC, and PEP at 35 ºC are observed (Table 3). These results can indicate an influence of packages and temperature for sensory profiles during storage. For the texture, a significant difference was found for the PEP at 35 ºC at 30 days. After 60 days, the attributes color, brightness, araticum flavor, and texture body showed a significant difference between the two packages studied. At the end of the 130-day storage, only the residual flavor attribute showed no significant difference between packages (Table 3).

Table 3.

Average of sensory attributes for araticum jams during the storage period at PPP and PEP

PPP PEP
Sensory atributes and temperature Time (days) Time (days)
0 30 60 100 130 0 30 60 100 130
Reddish-brown color 25ºC 3.60 a 3.62 a 3.70 a 4.2 a – 3.60 a 3.64 a 3.67 a 5.6 b 6.01 a
35ºC 3.60 a 3.64 a 4.42 b 5.42 b 6.31 a 3.60 a 3.64 a 4.35 b 5.82 b 7.48 b
Brightness 25ºC 3.94 a 3.7 ab 2.92 a 1.81 a – 3.92 a 3.88 a 3.86 b 2.94 bc 2.91 b
35ºC 3.92 a 3.52 ab 3.12 a 2.56 b 2.27 a 3.92 a 3.27 b 3.30 a 3.08 c 2.47 ab
Araticum aroma 25ºC 2.44 a 2.51 a 2.51 a 2.02 ab - 2.51 a 2.49 a 2.51 a 2.50 b 2.48 b
35ºC 2.51 a 2.52 a 2.52 a 1.6 a 1.57 a 2.51 a 2.54 a 2.11 a 2.41 b 1.99 ab
Murici aroma 25ºC 1.51 a 1.44 a 1.42 a 1.41 a – 1.46 a 1.45 a 1.46 a 1.29 a 1.21 b
35ºC 1.46 a 1.42 a 1.43 a 1.44 a 1.19 b 1.46 a 1.43 a 1.42 a 1.37 a 0.89 a
Acid aroma 25ºC 3.34 a 3.39 a 3.34 a 3.32 a – 3.32 a 3.34 a 3.35 a 3.38 a 3.37 b
35ºC 3.32 a 3.39 a 3.48 a 3.50 a 4.04 a 3.32 a 3.33 a 3.35 a 3.24 b 4.38 c
Sweet aroma 25ºC 5.21 a 5.39 a 5.67 a 5.69 a – 5.24 a 5.29 a 5.32 a 5.31 a 6.06 b
35ºC 5.24 a 5.31 a 5.73 a 5.74 a 6.18 b 5.24 a 5.23 a 5.33 a 5.44 a 4.08 a
Araticum flavor 25ºC 5.48 a 5.46 a 4.52 a 4.48 b – 5.48 a 5.50 a 5.47 b 5.50 c 5.47 c
35ºC 5.48 a 5.46 a 5.44 b 4.70 b 4.70 b 5.48 a 5.46 a 4.73 a 3.48 a 3.43 a
Sweet flavor 25ºC 5.68 a 5.75 a 5.81 a 5.98 a – 5.76 a 5.63 a 5.61 a 5.62 a 6.30 b
35ºC 5.64 a 5.60 a 5.62 a 5.91 a 6.49 b 5.58 a 5.66 a 6.10 a 5.16 a 4.32 a
Acid flavor 25ºC 2.98 a 2.42 a 2.45 a 3.75 b – 2.86 a 2.88 a 2.85 a 2.86 a 2.86 a
35ºC 2.43 a 2.84 a 2.89 a 2.91 a 2.91 a 2.86 a 2.91 a 2.93 a 3.59 ab 3.93 b
Astringent flavor 25ºC 2.71 a 2.72 a 2.69 a 2.67 a - 2.71 a 2.70 a 2.68 a 2.67 a 2.70 b
35ºC 2.71 a 2.70 a 2.74 a 2.74 a 2.75 b 2.71 a 2.71 a 2.69 a 1.99 a 1.99 a
Residual flavor 25ºC 2.43 a 2.52 a 2.55 a 2.54 a – 2.51 a 2.50 a 2.51 a 2.49 a 2.48 a
35ºC 2.51 a 2.51 a 2.51 a 2.48 a 2.50 a 2.51 a 2.53 a 2.51 a 2.64 a 2.64 a
Arenaceous 25ºC 1.69 a 1.64 a 1.64 a 1.61 a – 1.64 a 1.63 a 1.67 a 1.67 a 1.66 a
35ºC 1.64 a 1.64 a 1.65 a 2.18 b 2.54 b 1.64 a 1.67 a 1.72 a 1.80 a 1.87 a
Texture body 25ºC 2.34 a 2.30 a 3.61 b 3.62 b – 2.30 a 2.31 a 2.28 a 2.94 a 3.39 a
35ºC 2.30 a 2.29 a 2.28 a 3.32 ab 4.40 b 2.30 a 3.44 b 3.72 b 4.47 c 5.80 c
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* Averages followed by the same letter in the same line do not differ statistically from each other at the 5% level by the Tukey test

** (-) samples that presented contamination by microorganisms

The reddish-brown color attribute had a significant increase in average during storage identified by panelists (Table 3), as well as the rise in reddish intensity, confirming the color results obtained (Table 2). In general, the sensory profiles of the samples packaged in different packages at 35ºC are similar (Table 3).

Shelf life determination of araticum jams

The araticum jams stored in PPP and PEP (Fig. 2) had the order of reactions, and the rate of degradation reactions of total sugar determined. All results fit the zero-order kinetic model. Zero-order reactions are common in foods, especially when there is diffusion, such as enzymatic degradation of fruits and vegetables (Anwar et al. 2019; Quan et al. 2019; Yu et al. 2018). The effect of temperature on the reaction rate constant, total sugars fit the Arrhenius model (Arrhenius, 1901).

Fig. 2.

Fig. 2

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Kinetic models of changes in total sugars of araticum jams stored at PPP and PEP

Jams stored in PPP had lower activation energy values (Total sugars = 5.47 kcal/mol and Q10 = 1.02) than jams stored at PEP (Total sugars = 10.31 kcal/mol and Q10 = 1.04). Every decrease of 10 °C in the storage temperature of the product, the shelf life is multiplied by Q10 value, so with this, it was possible to estimate a shelf life of 65 days and 66 days for jams storage in PPP and PEP, respectively. Martins et al. (2017) found for sweet of banana silver Q10 values close to 2, similar to those found in this study.

Jams stored in PPP at 25 ºC presented through the sensorial analysis a shelf life of approximately 117 days, while those kept at 35 ºC presented about 65 days. PEP had a shelf life estimation of roughly 112 and 63 days, at 25 and 35 ºC, respectively. The observed values for shelf life at 35 ºC were close to those observed in the calculation of the accelerated test parameter (Q10).

The difference in shelf life between packages is relatively small (five days at 25 °C and two days at 35 °C). However, when analyzing the cost of packages, the unit value of the PPP is higher, which may increase the value of the product to the end consumer. The overall quality scores (Fig. 3) show that both packages stored at 25ºC presented higher than acceptable quality (≥ 3) at the end of the total storage time.

Fig. 3.

Fig. 3

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Overall quality assessment for all sensory attributes

Conclusions

Jams were influenced by time, temperature, and package type during storage, and the time was the variable that most interfered with the quality of the product. The shelf life of the jams was 117 and 65 days, and 112 and 63 days for those kept in PPP and PEP, respectively. The recommended package is PEP, considering all the results presented in this work and the cost and quality of storage. Araticum jams production besides allowing the consumption of the fruit throughout the year contributes to the income generation of small farmers who work with these fruits, in addition to providing new information about native fruits of the cerrado, which is still insufficient.

Acknowledgements

The authors thank the Coordination for the Improvement of Higher Education Personnel (CAPES, Brazil), for the financial support offered through scholarships, the National Council for Scientific and Technological Development (CNPq, Brazil), and the Federal University of Tocantins for its infrastructure with the Graduate Program in Food Science and Technology (PPGCTA).

Authors' contributions

Maria Olivia dos Santos Oliveira: Performing the experiments, Data analysis, Writing—review & editing. Bianca Barros Dias: Performing the experiments, Data analysis, Writing. Caroline Roberta Freitas Pires: Supervision and Data analysis. Bárbara Catarina Bastos de Freitas: Conceptualization, Writing—review & editing. Aynaran Oliveira de Aguiar: Performing the experiments, Data analysis, Writing—review & editing. Juliana Fonseca Moreira da Silva: Supervision, Writing—review & editing. Glêndara Aparecida de Souza Martins: Conceptualization, Writing—review & editing, Supervision, Resources, Funding acquisition.

Funding

Not Applicable.

Declarations

Conflicts of interest

All authors declare that they have no conflict of interest.

Ethics approval

This study was approved by the Ethics Committee of the Federal University of Tocantins (CASE 93357718.3.0000.5519).

Footnotes

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

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