Physical and chemical stability of soursop liqueurs during storage under ambient conditions/Estabilidade fisica e quimica de licores de graviola durante o armazenamento em condicoes ambientais

• Published in: Revista brasileira de engenharia agrícola e ambiental Vol. 19; no. 3; p. 245
• Main Authors: de Oliveira, Emanuel N.A, Santos, Dyego da C, Gomes, Josivanda P, Rocha, Ana P.T, de Albuquerque, Esther M.B
• Format: Journal Article
• Language: Portuguese
• Published: ATECEL--Associacao Tecnico Cientifica Ernesto Luiz de Oliveira Junior 01.03.2015
• Subjects: Brasil
• ISSN: 1415-4366; 1807-1929
• DOI: 10.1590/1807-1929/agriambi.v19n3p245-251

The objective of this study was to develop and evaluate the stability of soursop liqueurs packaged in polyethylene during storage for 240 days under ambient conditions. Five formulations of liquors were prepared by varying the concentration of pulp (300, 400 and 500 g) and sucrose syrup (50, 60 and 70[degrees]Brix). The pulps were macerated in alcohol for 20 working days, then the mixtures were filtered, added syrup and subjected to accelerated aging in a water bath at 60[degrees]C for 2 h. Liqueurs were packed in low density polyethylene and stored at mean temperature and relative humidity of 26[degrees]C and 78%, respectively. At baseline and every 60 days of storage, for 240 days, the liqueurs were analysed for alcohol content, total sugars, total soluble solids (TSS), titratable acidity (TTA), TSS/TTA ratio, pH, water activity and color ([L.sup.*], [a.sup.*] and [b.sup.*]). It was observed that storage promoted significant increases (p < 0.05) in the values of total sugars, TSS and [a.sup.*] and [b.sup.*] chromaticities. The parameters of alcohol content, water activity, pH and lightness ([L.sup.*]) were reduced, while TSS/TTA ratio remained stable at the end of storage. Key words: exotic fruit alcoholic beverage storage Objetivou-se, neste trabalho, desenvolver e avaliar a estabilidade de licores de graviola acondicionados em embalagens de polietileno durante o armazenamento por 240 dias em condicoes ambientais. Foram elaboradas 5 formulacoes de licores variando-se as concentracoes de polpa (300, 400 e 500 g) e xarope de sacarose (50, 60 e 70[degrees]Brix). As polpas foram maceradas em alcool comercial por 20 dias; em seguida, as misturas foram filtradas, adicionadas de xarope e submetidas a um envelhecimento acelerado em banho-maria, a 60[degrees]C, pelo periodo de 2 h. Os licores foram acondicionados em embalagens de polietileno de baixa densidade e armazenados em temperatura e umidade relativa medias de 26[degrees]C e 78%, respectivamente. No tempo inicial e a cada 60 dias de estocagem, por 240 dias, os licores foram submetidos as analises de teor alcoolico, acucares totais, solidos soluveis totais (SST), acidez total titulavel (ATT), razao SST/ATT, pH, atividade de agua e cor ([L.sup.*], [a.sup.*] e [b.sup.*]). Observou-se que o armazenamento promoveu aumentos significativos (p < 0,05) nos valores de acucares totais, SST e cromaticidades [a.sup.*] e [b.sup.*]. Os parametros de teor alcoolico, atividade de agua, pH e luminosidade ([L.sup.*]) foram reduzidos enquanto que a ATT e a razao SST/ATT permaneceram estaveis ao final da estocagem. Palavras-chave: fruta exotica bebida alcoolica estocagem