Abstract

MILIAN MINDIOLA, Pablo Ernesto. Production of pear, peach and apple juices, using aqueous extracts of cinnamon (Cinnamomum verum) as preservant. rev. cienc. [online]. 2021, vol.25, n.1, e11579.  Epub Sep 25, 2022. ISSN 0121-1935.  https://doi.org/10.25100/rc.v25i1.11579.

The present study proposes the natural extracts applicability and their inclusion in the formulation of nectar beverages made from pear, peach and apple pulps to evaluate the interaction of different physicochemical, microbiological, sensory variables likewise its impact on the conservation and useful life of this type of products. Aqueous extracts were obtained from cinnamon splinters (Cinnamomum verum), using the method of heating, phase separation and filtration. Successive filtrations were carried out in a vacuum system, until the extracts were obtained, which were stored in sterile amber glass bottles at 4 ºC. The effect of the inclusion of aqueous extracts of cinnamon in the formulation of pear, apple and peach nectars was evaluated, in parallel with treatments added with a conventional preservative of chemical origin (potassium sorbate) and a control, without any type of preservative, to which pasteurization heat treatment was not applied. Microbiological (aerobic mesophilic, moulds and yeasts) and physicochemical characteristics (titratable acidity, Brix degrees - soluble solids, pH and density) were evaluated on day 0 corresponding to the day of production and subsequently with intervals of five days for each of the fruits evaluated. It was evidenced that the microbiological variables of aerobic mesophilic, moulds and yeasts show a significant increase after day 20 of production only in the control treatments without the addition of any preservative for apple and pear nectars and from day 15 for the control treatment of peach nectars. The titratable acidity and pH variables had a very stable behaviour in function of the days of production evaluated, but significant differences were found in the treatments with potassium sorbate with respect to the control treatments and aqueous extract of cinnamon, which indicates a positive effect of these on the stability of the pH in fruit nectars in a range of 3.25 to 3.60, as a conservation parameter of shelf life.

Keywords : Fruits; inhibition; shelf life; innocuousness; antimicrobial capacity.

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