Effect of Three Sweeteners on the Physicochemical, Rheological, Microbiological, Sensory, Functional Characteristics and Shelf Life of Pitahaya Compote

Hernandez D.M.C.; Solano M.A.Q.; Huaman T.S.; Camayo-Lapa B.F.; Saavedra R.T.; Chavez-Pacheco M.P.; Cervantes G.M.M. · Food Science and Technology (United States) (2025) · DOI: 10.13189/fst.2025.130208

Resumen

The present investigation evaluated the effect of three sweeteners on the physicochemical, rheological, microbiological, sensory, functional characteristics and shelf life of pitahaya compote. Twelve formulations were prepared by mixing red pitahaya pulp with water, starch, CMC, citric acid and sweetener (0.03%), subjected to pasteurization (75°C for 10 min) and heat treatment (100°C for 10 min). Optimization was carried out by principal component analysis, identifying formulation “F11” as the best, with sucralose (0.015%), acesulfame “k” (0.000%) and stevia (0.015%). The optimized compote presented L* 28.76, a* 6.45, b* 36.45; soluble solids 5.5°Brix; pH 4.46; acidity 0.19 g/100 mL (citric acid); moisture 90.229%; protein 1.525%; fat 0.299%; fiber 3.046%; ash 0.116%; carbohydrates 4.784%; betacyanins 0.564 mg/100 g; betaxanthins 0.545 mg/100 g; polyphenols 0.244 mg EAG/100 g and antioxidant capacity 26 mM TE/100 g and rheologically, it showed pseudoplastic non-Newtonian behavior (K=12.699, n=0.292). The compote was not contaminated by E. coli, total coliforms, mesophilic aerobes, moulds or yeasts, and was suitable for human consumption. The estimated shelf life by accelerated analysis was 264 days at 18 °C and 190 days at 20°C, with betacyanin stability as a critical parameter. This study highlights the feasibility of sweeteners to improve the functional properties and shelf life of pitahaya compote.

Instituciones: Universidad Tecnológica del Perú; Universidad Nacional del Centro del Perú; Universidad Nacional Autónoma Altoandina de Tarma