Controle de qualidade físico-químico de sucos concentrados sabor maracujá, comercializados em João Pessoa.

Abstract

The consumption of concentrated juices has been consolidated as a practical and economically viable alternative for the beverage industry, representing an important segment of the food market in Brazil. Among tropical fruits, passion fruit (Passiflora edulis) stands out due to its high content of bioactive compounds, characteristic aroma, and sensory acceptance. This study aimed to evaluate the physicochemical and microbiological quality parameters of passion fruit–flavored concentrated juices marketed in establishments in the city of João Pessoa, Paraíba. The parameters analyzed were pH, titratable acidity, soluble solids (°Brix), vitamin C content, and total sugars in three different brands during 14 days of refrigerated storage. The choice of different brands is justified by the need to compare products with varied formulations and industrial processes, allowing the identification of differences in stability, standardization, and compliance with quality standards. This approach makes it possible to understand how manufacturing and storage practices influence the final quality of the product offered to consumers. The analyses were performed in triplicate using standardized laboratory methods, and the results were compared with the limits established by the Brazilian Health Regulatory Agency (ANVISA), the Codex Alimentarius, and data from other scientific studies. The results showed that some samples presented satisfactory stability, while others exhibited significant variations, mainly in vitamin C and soluble solids values, which may compromise standardization and regulatory compliance. It was also found that the absence of specific standards for concentrated passion fruit juices in Brazilian legislation makes it difficult to perform a detailed evaluation of these products. It is concluded that continuous quality monitoring, together with repeated analyses and the development of new studies, is essential to broaden the understanding of the stability and safety of concentrated juices, contributing both to the industry and to the improvement of current regulations.