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portuguesA introducao de frutos do cerrado em sucos e nectares e uma alternativa interessante para as industrias de bebidas, pois permite desenvolver produtos inovadores, com importantes fontes nutritivas e bioativas. Assim, o objetivo deste estudo foi elaborar formulacoes de nectar misto de laranja e uvaia e uma formulacao de nectar de laranja (controle), para entao serem avaliadas as caracteristicas fisico-quimicas e microbiologicas das bebidas, durante o periodo de armazenamento do produto. As formulacoes de nectar misto foram preparadas com adicao de polpa de uvaia e suco de laranja, enquanto o nectar de laranja foi elaborado com o suco da fruta, sendo adicionados agua mineral e sacarose comercial na composicao de cada produto. O nectar resultante de cada tratamento foi envasado em garrafas de vidro esterilizadas, sendo imediatamente tampadas e submetidas a um tratamento termico em banho-maria a 90 oC por 5 minutos. Posteriormente, as embalagens foram resfriadas e armazenadas a temperatura ambiente para a determinacao das caracteristicas fisico-quimicas (Brix, pH, acidez total, acido ascorbico, acucares redutores e compostos fenolicos) e microbiologicas (coliformes totais, bolores e leveduras e bacterias laticas) da bebida. O teor de solidos soluveis totais e a porcentagem de acucares redutores foram maiores durante o armazenamento, para o nectar misto com maior proporcao de uvaia. Observou-se maiores valores de acidez total e menor pH para o nectar misto ao longo do armazenamento. O nectar misto apresentou maiores concentracoes de acido ascorbico, entretanto, este parâmetro foi significativamente reduzido durante o periodo de estocagem. A concentracao de compostos fenolicos foi superior para o nectar misto, sendo esta, porporcional a adicao de polpa de uvaia na composicao da bebida. As contagens de bacterias laticas manteve-se a niveis reduzidos para todas as formulacoes analisadas, enquanto as populacoes de bolores e leveduras e coliformes totais foram aumentadas durante o armazenamento para a formulacao controle. EnglishThe addition of Cerrado fruits to juice and nectar formulations is an interesting alternative for the beverage industry, as it allows developing innovative products containing nutritive and bioactive compounds. Thus, the objective of this study was to produce mixed nectar of orange and uvaia, using orange nectar as a control, and to evaluate physicochemical and microbiological characteristics of beverages during the storage. Mixed nectar formulations were prepared with the addition of uvaia pulp and orange juice, while the orange nectar was made with fruit juice, and the addition of mineral water and commercial sucrose. Resulting nectar was bottled in sterilized glass bottles, immediately closed and heat-treated in a water bath at 90 °C for 5 minutes. Then, bottles containing the beverages were cooled and stored at room temperature for the physicochemical (Brix, pH, total acidity, ascorbic acid, reducing sugars, and phenolic compounds) and microbiological (total coliforms, molds and yeasts, and lactic acid bacteria) characterization. Total soluble solids and reducing sugars contents increased during storage for the mixed nectar formulations. Higher total acidity and lower pH levels were observed for the mixed nectar throughout the storage. Although, the mixed nectar exhibited higher ascorbic acid content, this parameter was significantly reduced during the storage. Concentration of phenolic compounds was higher for the mixed nectar, which increased with the addition of uvaia pulp to the formulation. Lactic acid bacteria counts remained at reduced levels for all formulations analyzed, while yeasts and total coliforms populations increased in the control formulation during the storage.

Physicochemical and microbiological stability of mixed nectar of orange and uvaia