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The juice was evaluated regarding yield, turbidity, physicochemical characteristics and acceptability. In order to check the acceptability, three samples were prepared by adding sucrose until reaching 12, 14 and 16°Brix, respectively, once this is the characteristic range of commercial samples for ready-made juices. The use of enzymes increased the juice yield, which showed a good retention of bioactive compounds. The sample with the highest overall acceptance was that of 14°Brix with a overall average of eight, corresponding to the expression ‘I liked it very much’, suggesting a high market potential.  </p

acta scientiarum. technology/acta scientiarum. technology

&lt;b&gt;Quantification of the major bioactive phytochemicals in the gabiroba (&lt;i&gt;Campomanesia xanthocarpa&lt;/i&gt; Berg) juice&lt;/b&gt; - doi: 10.4025/actascitechnol.v35i4.13910