Impact of processing, packages, and storage on quality of mangaba (Hancornia speciosa Gomes) jelly

Abstract

This work investigated the impact of processing, packages, and storage time on quality of mangaba jelly (p < .05). Therefore, mangaba fresh jelly was compared to the mangaba pulp, before processing. Besides, mangaba jelly packed in ambar and transparent glass jars was evaluated at 0, 3, 6, 9, and 12 months of storage. The mangaba jelly presented lower averages of proximate components, water activity, titratable acidity, and color variables (L*, C*, and °hue) and higher averages of total soluble solids, pH, pectin, carbohydrate levels, and total energy value. Storage time significantly influenced all the variables studied except ash, fiber, springiness, sensory attributes (color and aroma), although the packages have not affected differently any variable studied. Mangaba jelly behaved as shear thinning fluid that fitted better to the Herschel–Bulkley model. The results of this study have potential to expand the consumption of mangaba as new product all year round.

Practical applications Exotic fruit consumption has been growing steadily over the last decades due to consumer awareness of health benefits. The Cerrado biome presents a huge variety of native species whose exotic fruits have a great potential because they supply functional properties that impart health benefits beyond basic nutrition. The mangaba, an exotic fruit from Cerrado, is an excellent source of nutritional and bioactive compounds that have been implicated in reducing the risk of diseases such as tuberculosis as well as inflammatory disorders. However, it has short postharvest life and it is still commercial underexplored. Therefore, jelly processing can increase the marketing period as well as the aggregate economic value and extend the shelf life.