Processing, storage and light exposure: impacts on murici jelly stability and volatile profile

This study aimed to evaluate how processing, packaging type, and storage time influence the functional and volatile attributes of jelly. A factorial experimental design was used, with two types of packaging (with and without light exposure) and five storage periods (0, 3, 6, 9, and 12 months). Processing increased the levels of phenolic compounds and antioxidants, organic acids and aldehydes, while it reduced vitamin C, alcohols and volatile esters. Gallic acid was the majority phenolic compound in both pulp and jelly. Regarding the volatile compounds, esters group was predominant in murici pulp, while the short-chain organic acids were predominant in jelly. The jelly storage was marked by the reduction of phenolic compounds, antioxidant activity and volatile esters. However, no significant changes were found regarding the packaging factor.