Optimizing pickled carrot recipes by integrating tropical fruits and aromatic vinegars impact

This paper proposes the development of innovative recipes for pickled carrots enriched with tropical fruits and aromatic vinegars in response to the growing demand for clean label products. Six experimental variants were formulated, varying the type of vinegar (wine and rose) and the proportion of mango or pineapple (10-20%). The research aimed to characterize the products by determining titratable acidity, pH values and sensory evaluation by a consumer panel. The results showed that all variants fell below the microbiological safety threshold (pH 4.5), while those with pineapple 15% and wine vinegar obtained the best sensory scores, indicating an optimal balance between acidity and natural sweetness. Mango formulations, particularly at higher concentrations, showed lower scores, associated with a flavor and visual imbalance. The study highlights the role of ingredients in defining the sensory profile of canned acidic products and provides a scientific basis for optimizing artisanal recipes with potential for valorization in the sustainable food industry