Abstract The use of red pitanga pulp in the manufacture of candies is an alternative to the use of artificial colors and flavorings. This study aimed to evaluate the content of potentially bioactive compounds, microbiological quality, and sensory characteristics of conventional and low-calorie chewable candies formulated with red pitanga pulp and stored for 180 days under environmental conditions. Physicochemical, microbiological, and sensory analyses were performed. The storage of these products for 180 days influenced the contents of phenolic compounds and monomeric anthocyanins. Antioxidant activity was null at the end of the storage period. Conventional candy had the highest content of bioactive compounds. Contamination by thermotolerant coliforms and Salmonella spp. was not observed. Sensory evaluation showed an acceptability index greater than 70%, indicating that the products in this study have good potential for consumption and insertion in the market.

Resumo O Brasil apresenta grande variedade de frutas nativas que têm despertado interesse comercial, a exemplo do araçá. Nesse sentido, muitas pesquisas têm buscado alternativas que permitam a disponibilidade do fruto pós-colheita, considerando que a perecibilidade é um fator limitante para sua comercialização. O processo de congelamento é uma alternativa importante no sentido de disponibilizar esses frutos por mais tempo no mercado. O uso de ácido L-ascórbico é um potente agente protetivo na estabilidade de compostos bioativos em polpas de frutas. O estudo teve como objetivo avaliar compostos potencialmente bioativos, presentes em polpas de araçás-vermelho e amarelo adicionadas de ácido L-ascórbico (1 % m/m) e verificar sua ação na retenção destes compostos em sua atividade antioxidante durante o armazenamento congelado (-20 ± 2ºC). Nas polpas, foram analisados: atividade antioxidante pela captura dos radicais DPPH° e ABTS°, fenóis, antocianinas e carotenoides totais. O ácido L-ascórbico influencia positivamente na retenção dos compostos bioativos (fenóis totais, antocianinas totais e carotenoides totais) em polpas de araçás-vermelho e amarelo, durante 120 dias de armazenamento congelado (-20 ± 2ºC).

Abstract Brazil presents a great variety of native fruits, which have aroused commercial interest, such as the strawberry guava. In this sense, many researches have looked for alternatives that allow postharvest availability of fruits, considering that perishability is a limiting factor for its commercialization. The freezing process is an important alternative in the sense of making these fruits available for longer on the market. The use of L-ascorbic acid is a potent protective agent in the stability of bioactive compounds in fruit pulps. The objective of this study was to evaluate potentially bioactive compounds present in red and yellow strawberry guava pulps added with L-ascorbic acid (1% m / m) and verify its effect on retention of these compounds and in its antioxidant activity during the frozen storage (-20 ± 2ºC). In the pulps were analyzed: antioxidant activity by the capture of the DPPH° and ABTS° radicals, phenols, anthocyanins and total carotenoids. L-ascorbic acid positively influences the retention of bioactive compounds (total phenols, total anthocyanins and total carotenoids) in red and yellow strawberry guava pulps during 120 days of frozen storage (-20 ± 2 ºC).

RESUMO Objetivou-se elaborar geleias de araçá vermelho do tipo convencional (com adição de sacarose) e sem adição de açúcares e avaliar a composição físico-química e teores de compostos bioativos presentes nas mesmas. Foram elaboradas quatro formulações de geleias: convencional com adição de sacarose (F1); com adição de aspartame (F2); com adição de sacarina e ciclamato (F3); com adição de acessulfame e sucralose (F4). Foram realizadas análises físico-químicas de pH, acidez total titulável, sólidos solúveis totais, cinzas, proteínas, lipídios, umidade, carboidratos, valor calórico, luminosidade, tonalidade de cor, fenóis totais, antocianinas totais, carotenoides totais, ácido ascórbico e atividade antioxidante pela captura dos radicais DPPH e ABTS. As geleias convencional e sem adição de açúcares não diferiram para fenóis totais, antocianinas totais e ácido ascórbico. Contudo, o processamento exerceu influência significativa (p=0,05) sobre carotenóides totais e atividade antioxidante. É viável a utilização de araçá vermelho para elaboração de geleias convencional e sem adição de açúcar. Os produtos, contudo, apresentam diferença significativa quanto aos teores de carotenóides, sendo os maiores teores destes e maior atividade antioxidante nas geleias processadas sem adição de açúcares.

ABSTRACT This study aimed to prepare jellies of conventional type of red strawberry guava (with added sucrose) and no added sugar and evaluate the physical and chemical composition and content of bioactive compounds in them. Four jellies formulations were prepared: conventional with addition of sucrose (F1), aspartame (F2), saccharin and cyclamate (F3), acesulfame and sucralose (F4). Physicochemical analysis of pH were carried out, as well as analysis of titratable acidity, total soluble solids, ashes, proteins, lipids, moisture, carbohydrates, calories, lightness, color tone, total phenols, anthocyanins, carotenoids, ascorbic acid and antioxidant activity, by the capture of DPPH and ABTS radicals. Conventional and no added sugars jellies did not differ for total phenols, total anthocyanins and ascorbic acid. However, processing exerted significant influence (p=0.05) on total carotenoids and antioxidant activity. It is feasible to use red strawberry guava for the preparation of conventional and no added sugar jellies. The products, however, show a significant difference in carotenoids content, with the highest content of these and higher antioxidant activity in processed jellies without sugars addition.

Rubus fruticosus (Rosaceae), popularly known as Blackberry, is a highly nutritious fruit, rich in bioactive compounds. Their stability during processing has been the focus of several studies. This work describes the evaluation of the stability of the main phytochemicals of pulp from blackberry cv. Tupy, stored under different temperature conditions for six months. The storage at -10 °C was not sufficient to cause significant changes in total phenolics content, anthocyanins content and antioxidant capacity during two months of storage. Likewise, at -18 °C, total phenolics content and antioxidant capacity were kept for four months, but total anthocyanins and β-carotene content were kept for two and six months of storage, respectively.