Variación de parámetros fisicoquímicos del jugo de manzana en una vida de anaquel de tres meses

Abstract

The variation in a period of time of some physicochemical properties, antioxidant capacity and vitamin C content of an apple juice (Malus domestic Borkh Grimes Golden) from southwestern Zacatecas was evaluated. The fruit had a ripening level of 13. The juice had a titratable acidity of 0.25 g malic acid/100 mL and a pH of 4.53. Brix degrees before and after conventional pasteurization were 13 and 14.5, respectively. The antioxidant capacity increased 44.9% in the pasteurized juice at the end of the evaluation and 32% in the unpasteurized juice; the total carbohydrates without pasteurizing of 228 mg/mL and with pasteurizing of 1300 mg/mL, after the storage time the values were 2696 and 4600 respectively. Molds and yeasts were identified from 51 days of storage in unpasteurized juice. When evaluating the nutritional properties of apple juice with respect to its storage time, the nutrient that varies most in storage time is Vitamin C, which decreased by 47 % in the pasteurized product with respect to the initial content. In general terms, the evaluated juice maintains its nutritional quality after 90 days of storage.