Influence of the type of packaging and the hydrocolloid addition on the physico-chemical and sensory quality of soursop (Annona muricata) juice

Soursop is a tropical fruit valued for its unique flavor and beneficial health properties. Due to its pleasant taste and nutritional profile, it is used in the food industry to produce juices and nectars. However, during processing, it can present challenges due to the need to maintain suspension stability and the desired viscosity. This research evaluated the influence of packaging type and the addition of hydrocolloids on the physicochemical and sensory quality of soursop (Annona muricata) juice. A completely randomized factorial design A*B*C was used, where factor A = Type of stabilizer (xanthan gum, guar gum), Factor B =Percentage of fruit (14 -15 %), and Factor C = Type of container (glass or plastic). For the analysis of variance (ANDEVA), the free software InfoStat was used. The physicochemical results show that using gums does not affect the evaluated parameters such as pH, soluble solids, acidity, and density over time. Regarding sensory profile, treatment 3, which corresponds to xanthan gum, 14% pulp, and glass packaging, stood out in each organoleptic profile. In general terms, both Xanthan gum and Guar gum are beneficial for increasing stability and improving the sensory quality of soursop juice.