Influence of processing conditions on the composition of feijoa (Acca sellowiana) juices during storage

Feijoa has an excellent potential to be processed to juice. However, the effect of processing and storage conditions on feijoa juice composition is not known. Thus, the aim of this study was to evaluate the effect of the commercial pectinolytic enzyme, pasteurization, and microfiltration on some bioactive compounds and the physicochemical quality of feijoa (Acca sellowiana) juice during 90 days of storage. The phenolic compounds were analyzed by LC-DAD-MS. Carotenoids, ascorbic acid and individual sugars were analyzed by HPLC. Physicochemical parameters were studied. Three treatments were evaluated: fresh juice (F), enzyme-treated and pasteurized juice (P), enzyme-treated, microfiltered and pasteurized juice (MP). The enzymatic treatment had a positive impact on juice yield, with an increase of up to 10%. The ascorbic acid content was higher in the microfiltered juice (6.4 mg 0.100 mL−1), while the fresh juice and pasteurized juice had similar concentrations (4.0 mg 0.100 mL−1). The P and MP juices had significantly higher total phenolic compounds (21.1 and 22.2 mg 0.100 mL−1, respectively) than fresh juice (1.59 mg 0.100 mL−1). The use of enzymes improved mainly the yield, color parameters, and phenolic compounds.