Determinação da qualidade microbiológica e análises físico-químicas de sucos naturais

Abstract

The quest for quality of life, health and practicality has made the population seek more and more to invest in the production and commercialization of these natural products. Knowing that they are often produced in an artisan way, this work aims to analyze the microbiological quality and the possible deterioration factor of the juice, which results in a shorter time than the one provided by the manufacturer for consumption of the product. Three mixed juices of different compositions were analyzed: orange juice, spinach, celery, parsley, ginger and mint, B: mango, passion fruit, apple, mint and lettuce and C: mango, lemon, orange, ginger and linseed, all without added water, sugars and preservatives. Physical-chemical analyzes included pH, ° Brix and absorbance. While the microbiological analyzes were for total and fecal coliforms, molds and yeasts and salmonella. The results showed growth of molds and yeasts, but without contamination of total and fecal coliforms nor salmonella. Each juice had a pH value and absorbance, ° Brix remained stable. Juices were found in accordance with current legislation related to microbiological standards, but it is believed that an update is required in the resolution that regulates the juices due to the significant presence of yeasts, which are responsible for the fermentation.