Study of the physicochemical stability and microstructure of a vegetable-based popsicle

Aim: This study aimed to develop two açaí popsicle formulations, one with banana and one without, in order to evaluate the influence of banana addition on the nutritional profile and physical stability of the final product. Methods: Two formulations were prepared and subjected to a series of analyses. The experimental approaches included physicochemical stability tests, color and pH measurements and microstructural characterization. Photon microscopy and a Zetasizer apparatus were employed to analyze the microstructural properties, while standard data analysis procedures and statistical methods were used to assess the significance of the observed differences. Results: The addition of banana significantly enhanced the melting and flow stability of the popsicles. Despite this positive effect on texture under thermal stress, the addition of banana did not lead to statistically significant improvements in color, pH or other aspects of microstructure. Conclusions: The findings indicate that while the addition of banana improves certain physical properties such as melting and flow stability, it is not a critical component for ensuring overall product stability. Both formulations demonstrated adequate stability, supporting the potential for developing plant-based popsicle alternatives with or without banana supplementation. However, Treatment B proved to be superior due to the functional and sensory properties it can add to the formulation.