Degradation kinetics and stability of bioactive compounds, antioxidant capacity, and color parameters of sugar-free jaboticaba jellies subjected to different preservation methods
DOI:
https://doi.org/10.5327/fst.584Keywords:
Myrciaria cauliflora, sugar-free product, food preservation, gamma irradiation, potassium sorbateAbstract
Jaboticaba (Myrciaria cauliflora), a fruit native to Brazil, is known for its high anthocyanin and phenolic compound contents. Making jellies without added sugars is a promising alternative for utilizing this fruit, but maintaining the stability of its bioactive compounds and its characteristic color are significant challenges. Therefore, this study evaluated the effects of different preservation methods (gamma irradiation and potassium sorbate addition) on bioactive compound stability, antioxidant capacity, and color parameters of jaboticaba jellies without added sugar during 114 days of storage. The experiment was conducted using a completely randomized design (2 × 7) with three replicates. The results showed that the preservation method and storage time significantly influenced the analyzed parameters. Gamma irradiation promoted greater preservation of vitamin C, total phenolic compounds, and antioxidant capacity, whereas potassium sorbate addition resulted in greater degradation of these constituents. The degradation kinetics of anthocyanins and phenolics followed a first-order model, with a lower degradation rate in the irradiated jelly. Color changes (L*, a*, b*, ΔE*) reflected progressive loss of pigments, which was more pronounced in the irradiated formulation. Overall, we conclude that gamma irradiation is a promising alternative for preserving dietary jellies and ensuring greater nutritional stability during storage.
Downloads
References
Abe-Matsumoto, L. T., Araújo, Y. A., & Medeiros, M. L. (2020). Stability of vitamin c in enriched jelly. Brazilian Journal of Analytical Chemistry, 7(27), 14–19. https://doi.org/10.30744/brjac.2179-3425.AR-38-2019
Alothman, M., Bhat, R., & Karim, A. A. (2009). Effects of radiation processing on phytochemicals and antioxidants in plant produce. Trends in Food Science & Technology, 20(5), 201–212. https://doi.org/10.1016/j.tifs.2009.02.003
Arefin, K. S., Hassan, M., Suny, M. S. H., Sohag, M. M. H., & Farukh, M. A. (2025). Food irradiation technology: an overview of practices and status in the globe and Bangladesh. Journal of Environmental Science and Natural Resources, 14(1–2), 65–71. https://doi.org/10.3329/jesnr.v14i1.81112
Association of Official Analytical Chemists (AOAC) (1984). Official methods of analysis. AOAC.
Batista, G. A., Silva, L. G. M., Pereira, M. A., Batista, A. S., Meira, A. C. F. O., Costa, C. A. R., Paiva, T. S., Pio, L. A. S., & Resende, J. V. (2025). Use of Ora-Pro-Nobis (Pereskia aculeata miller) mucilage as a substitute for commercial pectin in jaboticaba jelly production. Revista Observatorio de la Economia Latinoamericana, 23(4), e9536. https://doi.org/10.55905/oelv23n4-064
Beaulieu, M., D'Aprano, M. B., & Lacroix, M. (1999). Dose rate effect of gamma irradiation on phenolic compounds, polyphenol oxidase, and browning of mushrooms (Agaricus bisporus). Journal of Agricultural and Food Chemistry, 47(7), 2537–2543. https://doi.org/10.1021/jf981088r
Benassi, M. T., & Antunes, A. J. (1998). A comparison of meta-phosphoric and oxalic acids as extractant solutions for the determination of vitamin C in selected vegetables. Brazilian Archives of Biology and Technology, 31, 507–513.
Benzie, I., & Strain, J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay. Analytical Biochemistry, 239(1), 70–76. https://doi.org/10.1006/abio.1996.0292
Brand-Williams, W., Cuvelier, M. E., & Berset, C. (1995). Use of a free-radical method to evaluate antioxidant activity. LWT - Food Science and Technology, 28(1), 25–30. https://doi.org/10.1016/S0023-6438(95)80008-5
Cai, Y., Luo, Q., Sun, M., & Corke, H. (2004). Antioxidant activity and phenolic compounds of 112 traditional Chinese medicinal plants associated with anticancer. Life Sciences, 74(17), 2157–2184. https://doi.org/10.1016/j.lfs.2003.09.047
Chamorro, S., Goñi, I., Viveros, A., Hervert-Hernández, D., & Brenes, A. (2012). Changes in polyphenolic content and antioxidant activity after thermal treatments of grape seed extract and grape pomace. European Food Research and Technology, 234(1), 147–155. https://doi.org/10.1007/s00217-011-1621-7
Chen, Y., Belwal, T., Xu, Y., Ma, Q., Li, D., Li, L., Xiao, H., & Luo, Z. (2022). Updated insights into anthocyanin stability behavior from bases to cases: Why and why not anthocyanins lose during food processing. Critical Reviews in Food Science and Nutrition, 63(27), 8639–8671. https://doi.org/10.1080/10408398.2022.2063250
Chen, Z., Bertin, R., & Froldi, G. (2013). EC50 estimation of antioxidant activity in DPPH● assay using several statistical programs. Food Chemistry, 138(1), 414–420. https://doi.org/10.1016/j.foodchem.2012.11.001
Davidson, P. M., Taylor, T. M., & Schmidt, S. E. (2013). Chemical preservatives and natural antimicrobial compounds. In M. Doyle & L. Beuchat (Eds.), Food microbiology: fundamentals and frontiers (3rd ed., pp.765–801). ASM Press.
Dehghan, P., Mohammadi, A., Mohammadzadeh-Aghdash, H., & Dolatabadi, J. E. N. (2018). Pharmacokinetic and toxicological aspects of potassium sorbate food additive and its constituents. Trends in Food Science & Technology, 80, 123–130. https://doi.org/10.1016/j.tifs.2018.07.012
Dionísio, A. P., Gomes, R. T., & Oetterer, M. (2009). Ionizing radiation effects on food vitamins – a review. Brazilian Archives of Biology and Technology, 52(5), 1267–1278. https://doi.org/10.1590/S1516-89132009000500026
Dong, R., Tian, J., Huang, Z., Yu, Q., Xie, J., Li, B., Li, C., & Chen, Y. (2023). Intermolecular binding of blueberry anthocyanins with water-soluble polysaccharides: Enhancing their thermostability and antioxidant abilities. Food Chemistry, 410, 135375. https://doi.org/10.1016/j.foodchem.2022.135375
Einbond, L. S., Reynertson, K. A., Luo, X. D., Basile, M. J., & Kennelly, E. J. (2004). Anthocyanin antioxidants from edible fruits. Food Chemistry, 84(1), 23–28. https://doi.org/10.1016/S0308-8146(03)00162-6
Fan, X. (2005). Antioxidant capacity of fresh-cut vegetables exposed to ionizing radiation. Journal of the Science of Food and Agriculture, 85(6), 995–1000. https://doi.org/10.1002/jsfa.2057
Fan, X., & Sokorai, K. J. B. (2008). Retention of quality and nutritional value of 13 fresh-cut vegetables treated with low-dose radiation. Journal of Food Science, 73(7), S367–S372. https://doi.org/10.1111/j.1750-3841.2008.00871.x
Farias, T. R. T., Schiassi, M. C. E. V., Pereira, P. A. P., Souza, V. R., Lago, A. M. T., Borges, S. V., & Queiroz, F. (2023). Rheological parameters of mixed Brazilian Cerrado fruits sugar-free preserves: the effect of body agents. Annals of the Brazilian Academy of Sciences, 95(1), e20201338. https://doi.org/10.1590/0001-3765202320201338
Ferreira, D. F. (2014). Sisvar: A guide for its bootstrap procedures in multiple comparisons. Ciência e Agrotecnologia, 38(2), 109–112. https://doi.org/10.1590/S1413-70542014000200001
Giovanelli, G., & Buratti, S. (2009). Comparison of polyphenolic composition and antioxidant activity of wild Italian blueberries and some cultivated varieties. Food Chemistry, 112(4), 903–908. https://doi.org/10.1016/j.foodchem.2008.06.066
Gliemmo, M. F., Latorre, M. E., Gerschenson, L. N., & Campos, C. A. (2009). Color stability of pumpkin (Cucurbita moschata, Duchesne ex Poiret) puree during storage at room temperature: Effect of pH, potassium sorbate, ascorbic acid and packaging material. LWT - Food Science and Technology, 42(1), 196–201. https://doi.org/10.1016/j.lwt.2008.05.011
Guzik, P., Szymkowiak, A., Kulawik, P., & Zając, M. (2022). Consumer attitudes towards food preservation methods. Foods, 11(9), 1349. https://doi.org/10.3390/foods11091349
Harrison, K., & Were, L. M. (2007). Effect of gamma irradiation on total phenolic content yield and antioxidant capacity of Almond skin extracts. Food Chemistry, 102(3), 932–937. https://doi.org/10.1016/j.foodchem.2006.06.034
Hong, M. J., Kim, J-B., Yoon, T. H., Kim, S. H., Ahn, J-W., Jeong, I. Y., Kang, S-Y., Seo, Y. W., & Kim, D. S. (2014). The effects of chronic gamma irradiation on oxidative stress response and the expression of anthocyanin biosynthesis-related genes in wheat (Triticum aestivum). International Journal of Radiation Biology, 90(12), 1218–1228. https://doi.org/10.3109/09553002.2014.934930
Horne, D., Palermo, R., Neumann, M. F., Housley, R., & Bell, J. (2019). Can people accurately estimate the calories in food images? An optimised set of low- and high calorie images from the food-pics database. Appetite, 139, 189–196. https://doi.org/10.1016/j.appet.2019.04.017
Ito, V. C., Zielinski, A. A. F., Demiate, I. M., Spoto, M., Nogueira, A., & Lacerda, L. G. (2019). Effects of gamma radiation on the stability and degradation kinetics of phenolic compounds and antioxidant activity during storage of (Oryza sativa L.) black rice flour. Brazilian Archives of Biology and Technology, 62, 19180470. https://doi.org/10.1590/1678-4324-2019180470
Jan, A., Sood, M., Younis, K., & Islam, R. U. (2020). Brown rice based weaning food treated with gamma irradiation evaluated during storage. Radiation Physics and Chemistry, 177, 109158. https://doi.org/10.1016/j.radphyschem.2020.109158
Jenjob, A., Uthairatanakij, A., Jitareerat, P., Wongs-Aree, C., & Aiamla-Or, S. (2017). Effect of harvest seasonal and gamma irradiation on the physicochemical changes in pineapple fruit cv. Pattavia during stimulated sea shipment. Food Science & Nutrition, 5(5), 957–1036. https://doi.org/10.1002/fsn3.485
Kilcast, D. (1994). Effect of irradiation on vitamins. Food Chemistry, 49(2), 157–164. https://doi.org/10.1016/0308-8146(94)90152-X
Kimani, B. G., Takó, M., Veres, C., Krisch, J., Papp, T., Kerekes, E. B., & Vágvölgyi, C. (2023). Activity of binary combinations of natural phenolics and synthetic food preservatives against food spoilage yeasts. Foods, 12(6), 1338. https://doi.org/10.3390/foods12061338
Kitano, K., Fukukawa, T., Ohtsuji, Y., Masuda, T., & Yamaguchi, H. (2002). Mutagenicity and DNA-damaging activity caused by decomposed products of potassium sorbate reacting with ascorbic acid in the presence of Fe salt. Food and Chemical Toxicology, 40(11), 1589–1594. https://doi.org/10.1016/s0278-6915(02)00119-9
Larrauri, J. A., Rupérez, P., & Saura-Calixto, F. (1997). Effect of drying temperature on the stabilitity of polyphenols and antioxidant activity of red grape pomace peels. Journal of Agricultural and Food Chemistry, 45(4), 1390–1393. https://doi.org/10.1021/jf960282f
Leite-Legatti, A. V., Batista, A. G., Dragano, N. R. V., Marques, A. C., Malta, L. G., Riccio, M. F., Eberlin, M. N., Machado, A. R. T., Carvalho-Silva, L. B., Ruiz, A. L. T. G., Carvalho, J. E., Pastore, G. M., & Maróstica Júnior, M. R. (2012). Jaboticaba peel: Antioxidant compounds, antiproliferative and antimutagenic activities. Food Research International, 49(1), 596–603. https://doi.org/10.1016/j.foodres.2012.07.044
Lima, M. B., Assis, F. S., Santos, M. M. O., Santos, P. C., Moreira, F. I., Gomes, R. A. B., Ribeiro, M. C., & Pereira, P. A. P. (2024). Effect of processing and addition of prebiotics on the content of bioactive compounds in seriguela (Spondias purpurea L.) juice. Revista Brasileira de Obesidade, Nutrição e Emagrecimento, 18(116), 974–990.
Lima, M. B., Domingos, F. M., Lima, J. J. F. J., Monteiro, R. S., Santos, O. D. H., & Pereira, P. A. P. (2019). Characterization and influence of hydrocolloids on low caloric orange jellies. Emirates Journal of Food and Agriculture, 31(1), 7–15. https://doi.org/10.9755/ejfa.2019.v31.i1.1894
Lima, M. B., Santos, H. V., Barbosa, J. C., Penna, L. O., & Pereira, P. A. P. (2023). Effect of hydrocolloid concentration in low calorie orange jellies on preservation of bioactive compounds and antioxidant capacity. Annals of the Brazilian Academy of Sciences, 95(4), e20191092. https://doi.org/10.1590/0001-3765202320191092
Marathe, S., Deshpande, R., Tripathy, J., & Jamdar, S. N. (2017). Development of shelf stable ready-to-eat vegetable PULAV using radiation technology. Journal of Food Processing and Preservation, 41, e13104. https://doi.org/10.1111/jfpp.13104
Marsiglia, W. I. M. L., Oliveira, L. S. C., Almeida, R. L. J., Santos, N. C., Silva Neto, J. M., Santiago, A. M., Melo, B. C. A., & Silva, F. L. H. (2023). Thermal stability of total phenolic compounds and antioxidant activities of jaboticaba peel: Effect of solvents and extraction methods. Journal of the Indian Chemical Society, 100(5), 100995. https://doi.org/10.1016/j.jics.2023.100995
Medina, M. B. (2011). Determination of the total phenolics in juices and superfruits by a novel chemical method. Journal of Functional Foods, 3(2), 79–87. https://doi.org/10.1016/j.jff.2011.02.007
Mesquita, T. C., Schiassi, M. C. E. V., Lago, A. M. T., Careli-Gondim, Í., Silva, L. M., Lira, N. A., Carvalho, E. E. N., & Lima, L. C. O. (2020). Grape juice blends treated with gamma irradiation evaluated during storage. Radiation Physics and Chemistry, 168, 108570. https://doi.org/10.1016/j.radphyschem.2019.108570
Moharram, H. A., & Youssef, M. M. (2014). Methods for determining the antioxidant activity: a review. Alexandria Journal of Food Science and Technology, 11(1), 31–42.
Moura, F. A., Macagnan, F. T., & Silva, L. P. (2015). Oligosaccharide production by hydrolysis of polysaccharides: a review. International Journal of Food Science and Technology, 50(2), 275–281. https://doi.org/10.1111/ijfs.12681
Navikaite, V., Simanaviciute, D., Klimaviciute, R., Jakstas, V., & Ivanauskas, L. (2016). Interaction between κ- and ι-carrageenan and anthocyanins from Vaccinium myrtillus. Carbohydrate Polymers, 148, 36–44. https://doi.org/10.1016/j.carbpol.2016.04.059
Nkhata, S. G. (2020). Total color change (ΔE*) is a poor estimator of total carotenoids lost during post-harvest storage of biofortified maize grains. Heliyon, 6(10), e05173. https://doi.org/10.1016/j.heliyon.2020.e05173
Oliveira, M. D. M., Varanda, C. M. R., & Félix, M. R. F. (2016). Induced resistance during the interaction pathogen x plant and the use of resistance inducers. Phytochemistry Letters, 15, 152–158. https://doi.org/10.1016/j.phytol.2015.12.011
Patras, A., Brunton, N. P., O’Donnell, C., & Tiwari, B. K. (2010). Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation. Trends in Food Science & Technology, 21(1), 3–11. https://doi.org/10.1016/j.tifs.2009.07.004
Patras, A., Brunton, N. P., & Tiwari, B. K. (2011). Stability and degradation kinetics of bioactive compounds and colour in strawberry jam during storage. Food and Bioprocess Technology, 4(7), 1245–1252. https://doi.org/10.1007/s11947-009-0226-7
Pereira, P. A. P., Souza, V. R., Teixeira, T. R., Queiroz, F., Borges, S. V., & Carneiro, J. D. S. (2013). Rheological behavior of functional sugar-free guava preserves: Effect of the addition of salts. Food Hydrocolloids, 31(2), 404–412. https://doi.org/10.1016/j.foodhyd.2012.11.014
Pérez-Lamela, C., Franco, I., & Falqué, E. (2021). Impact of high-pressure processing on antioxidant activity during storage of fruits and fruit products: a review. Molecules, 26(17), 5265. https://doi.org/10.3390/molecules26175265
Pi, X., Yang, Y., Sun, Y., Wang, X., Wan, Y., Fu, G., Li, X., & Cheng, J. (2022). Food irradiation: a promising technology to produce hypoallergenic food with high quality. Critical Reviews in Food Science and Nutrition, 62(24), 6698–6713. https://doi.org/10.1080/10408398.2021.1904822
Pinto, V. R., Assis, F. S., Dias, A. C. C., Santos, P. C., Barboza, I. V., Cunha, L. R., Gandra, K. M. B., & Pereira, P. A. P. (2024). Effects of storage time and different sugar types on color characteristics, bioactive compounds, and antioxidant capacity of jaboticaba jellies. DELOS: Desarrollo Local Sostenible, 17(53), e1300. https://doi.org/10.55905/rdelosv17.n53-005
Pinto, V. R., Dias, A. C. C., Assis, F. S., Barbosa, L. C., Santos, P. C., Alves, J. J. S., Barboza, I. V., Gomes, C. C. M., Santos, I. S., Monteiro, R. S., Cunha, L. R., Gandra, K. M. B., & Pereira, P. A. P. (2021). The effect of different types of sugars on the physicochemical characteristics, sensory acceptance, and bioactive compounds of jaboticaba jellies. Journal of Culinary Science & Technology, 19, 1–18.
Piper, J. D., & Piper, P. W. (2017). Benzoate and sorbate salts: a systematic review of the potential hazards of these invaluable preservatives and the expanding spectrum of clinical uses for sodium benzoate. Comprehensive Reviews in Food Science and Food Safety, 16(5), 869–880. https://doi.org/10.1111/1541-4337.12284
Plotnikova, I. V., Magomedov, G. O., Zharkova, I. M., Miroshnichenko, E. N., & Plotnikov, V. E. (2022). Jelly formulated with different carbohydrate profiles: quality evaluation. Foods and Raw Materials, 10(2), 262–273. https://doi.org/10.21603/2308-4057-2022-2-535
Preciado-Iñiga, G. E., Amador-Espejo, G. G., & Bárcenas, M. E. (2018). Blanching and antimicrobial mixture (potassium sorbate–sodium benzoate) impact on the stability of a tamarillo (Cyphomandra betacea) sweet product preserved by hurdle technology. Journal of Food Science and Technology, 55(2), 740–748. https://doi.org/10.1007/s13197-017-2985-x
Prior, R. L., Wu, X., & Schaich, K. (2005). Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements. Journal of Agricultural and Food Chemistry, 53(10), 4290–4302. https://doi.org/10.1021/jf0502698
Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., & Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine, 26(9–10), 1231–1237. https://doi.org/10.1016/s0891-5849(98)00315-3
Rodriguez-Amaya, D. B. (2010). Carotenoids and food preparation: the retention of pro-vitamin a carotenoids in prepared, processed, and stored foods. In Y. H. Hui (Ed.), Handbook of food science, technology, and engineering. CRC Press.
Santos, M. M. O., Assis, F. S., Santos, P. C., Alonso, T. C., Cunha, L. R., Ribeiro, M. C., & Pereira, P. A. P. (2024). Impact of gamma irradiation and slow pasteurization on the quality characteristics of mixed jaboticaba and strawberry juices. Contribuciones a Las Ciencias Sociales, 17(10), 1–25.
Scibisz, I., & Mitek, M. (2009). Effect of processing and storage conditions on phenolic compounds and antioxidant capacity of highbush blueberry jams. Polish Journal of Food and Nutrition Sciences, 59(1), 45–52.
Shinwari, K. J., & Rao, P. S. (2018). Stability of bioactive compounds in fruit jam and jelly during processing and storage: A review. Trends in Food Science & Technology, 75, 181–193. https://doi.org/10.1016/j.tifs.2018.02.002
Sirisoontaralak, P., & Noomhorm, A., (2006). Changes to physicochemical properties and aroma of irradiated rice. Journal of Stored Products Research, 42(3), 264–276. https://doi.org/10.1016/j.jspr.2005.04.001
Souza, P. B. A., Santos, M. F., Carneiro, J. D. S., Pinto, V. R. A., & Carvalho, E. E. N. (2022). The effect of different sugar substitute sweeteners on sensory aspects of sweet fruit preserves: A systematic review. Journal of Food Processing and Preservation, 46(3), e16291. https://doi.org/10.1111/jfpp.16291
Steyn, W. J., Holcroft, D. M., Wand, S. J. E., & Jacobs, G. (2004). Anthocyanin degradation in detached pome fruit with reference to preharvest red color loss and pigmentation patterns of blushed and fully red pears. Journal of the American Society for Horticultural Science, 129(1), 13–19. https://doi.org/10.21273/JASHS.129.1.13
Tavares, I. M. C., Sumere, B. R., Gómez-Alonso, S., Gomes, E., Hermosín-Gutiérrez, I., Da-Silva, R., & Lago-Vanzela, E. S. (2020). Storage stability of the phenolic compounds, color and antioxidant activity of jambolan juice powder obtained by foam mat drying. Food Research International, 128, 108750. https://doi.org/10.1016/j.foodres.2019.108750
Teixeira, G. H. A., Durigan, J. F., Santos, L. O., Hojo, E. T. D., & Cunha Júnior, L. C. (2011). Changes in the quality of jaboticaba fruit (Myriciaria jaboticaba (Vell) Berg. cv. Sabará) stored under different oxygen concentrations. Journal of the Science of Food and Agriculture, 91(15), 2844–2849. https://doi.org/10.1002/jsfa.4530
Waterhouse, A. L. (2002). Polyphenolics: determinationof total phenolics. In R. E. Wrolstad (Ed.), Current protocols in food analytical chemistry (I1.1.1–I1.1.8).
Xue, H., Zhao, J., Wang, Y., Shi, Z., Xie, K., Liao, X., & Tan, J. (2024). Factors affecting the stability of anthocyanins and strategies for improving their stability: A review. Food Chemistry: X, 24, 101883. https://doi.org/10.1016/j.fochx.2024.101883
Yardimci, B. K., Sahin, S. C., Sever, N. I., & Ozek, N. S. (2022). Biochemical effects of sodium benzoate, potassium sorbate and sodium nitrite on food spoilage yeast Saccharomyces cerevisiae. Biologia, 77, 547–557. https://doi.org/10.1007/s11756-021-00964-x
Yin, X., Chen, K., Cheng, H., Chen, X., Feng, S., Song, Y., & Liang, L. (2022). Chemical stability of ascorbic acid integrated into commercial products: a review on bioactivity and delivery technology. Antioxidants, 11(1), 153. https://doi.org/10.3390/antiox11010153
Yu, A-N., Tan, Z-W., & Wang, F-S. (2012). Mechanism of formation of sulphur aroma compounds from L-ascorbic acid and L-cysteine during the Maillard reaction. Food Chemistry, 132(3), 1316–1323. https://doi.org/10.1016/j.foodchem.2011.11.111
