Evaluation of the shelf-life of blackberry pulp fortified with physiologically active compounds

Abstract

The shelf-life of a pasteurized blackberry juice with added calcium and vitamin C was evaluated in the present work. The product underwent physicochemical, microbiological, and sensory characterization at 25, 35, and 45 °C for 30 days at 80% relative humidity. An analysis of variance was performed to determine the variable most affected during storage. The results showed that mesophilic microorganisms were detected on day 21 of storage at 15 °C, at day 18 at 25 °C, and at day 11 at 35 °C. Integrated kinetic and Arrhenius mathematical models were obtained for the physicochemical variables L *, a *, b *, brix, pH, and viscosity. The kinetic models of the sensory behavior of the blackberry pulp stored at 25 °C were obtained. It was possible to sensorily determine that the product was rejected on average for all descriptors at 12 days