Camu-camu (Myrciaria dubia) and jambolan (Syzygium cumini) juice blend: sensory analysis and bioactive compounds stability

Abstract In this study, the stability of the bioactive compounds from camu-camu and jambolan mixture was evaluated, and a juice blend formulation based on its sensorial properties was established. The stability of three juice formulations with camu-camu/jambolan/water (w:w:w), 37.5:12.5:50 (JB); 37.5:0:62.5 (CJ) and 0:12.5:87.5 (JJ) was evaluated. Additionally, the bioactive compounds and sensory acceptance were performed in six juice formulations with camu-camu/jambolan: 12.5:37.5 (F1); 17.5:32.5 (F2); 22.5:27.5 (F3); 27.5:22.5 (F4); 32.5:17.5 (F5) and 37.5:12.5 (F6). The stability of the anthocyanins in the JB formulation was ensured for 5 days of storage at 25 °C. First-order reaction kinetics described the degradation of anthocyanins during 10 days of storage. The internal preference map analysis evidenced two groups: one formed by the formulations F1 and F2 and the other by F3, F4, F5 and F6. Sensory analysis showed that the formulation with the lowest concentration of camu-camu (F1) presented the highest sensory acceptance rate (80.4%), high bioactive compounds contents: 23.04 mg anthocyanins.100 mL-1, 353.32 mg ascorbic acid.100 mL-1, 892.06 mg phenolic compounds.100 mL-1, and high antioxidant capacity (3667.78 mM ET.100 mL-1). The results shows that juice blend with camu-camu/jambolan 12.5:37.5 (F1) have a good acceptance and high bioactive compounds content.

摘要 本研究评估了卡姆果（camu-camu）与爪哇李（jambolan）混合物中生物活性成分的稳定性，并基于其感官特性确立了混合果汁配方。本研究共评估了三种以卡姆果/爪哇李/水按质量比（w:w:w）调配的果汁配方：37.5:12.5:50（记为JB）、37.5:0:62.5（记为CJ）及0:12.5:87.5（记为JJ）的稳定性。此外，针对6种以卡姆果/爪哇李调配的果汁配方（12.5:37.5记为F1、17.5:32.5记为F2、22.5:27.5记为F3、27.5:22.5记为F4、32.5:17.5记为F5及37.5:12.5记为F6），开展了生物活性成分检测与感官接受度评价。在25℃储存条件下，JB配方中的花青素稳定性可维持5天。花青素的降解过程符合一级反应动力学规律，可用于描述10天储存期内的降解行为。内部偏好图分析结果显示可划分为两组：一组包含配方F1与F2，另一组包含F3、F4、F5及F6。感官分析结果表明，卡姆果浓度最低的F1配方拥有最高的感官接受度（80.4%），同时具备较高的生物活性成分含量：每100mL含23.04mg花青素、353.32mg抗坏血酸、892.06mg酚类物质，且抗氧化能力可达3667.78mM ET·100mL⁻¹。研究结果表明，卡姆果与爪哇李按12.5:37.5比例调配的F1混合果汁不仅拥有良好的接受度，同时具备较高的生物活性成分含量。