Impact of pasteurisation and storage conditions on the physicochemical properties of acerola jelly

Abstract

Acerola, a fruit rich in bioactive compounds such as polyphenols and vitamin C, is highly susceptible to degradation under temperature influences. This study aimed to evaluate the impact of pasteurisation and storage conditions on the stability of these compounds in acerola jelly. Analytical findings revealed that thermal treatment at 80°C for 5 minutes effectively eradicated total aerobic bacteria and mould yeast content. Furthermore, this treatment preserved the vitamin C and phenolic content, as well as the sensory quality of the jelly, better than other samples. The study also discovered that during storage, the degradation of vitamin C and polyphenols in acerola jelly adhered to the first-order model and the Arrhenius model. In contrast, attributes such as total soluble solid (TSS), pH, and titratable acidity (TA) remained constant during pasteurisation and storage. Kinetic parameters, including D-value, k-value, z-value, and activation energy (E_a), indicated high stability of the product when stored at a low temperature of 4-6°C. These findings suggest that acerola jelly has considerable potential for commercial production.