Blanching and antimicrobial mixture (potassium sorbate–sodium benzoate) impact on the stability of a tamarillo (Cyphomandra betacea) sweet product preserved by hurdle technology

In a previous study, a stable tamarillo sweet product (TSP) was obtained by applying hurdle technology (low pH, reduction of water activity, sodium benzoate addition and stored at 4 °C, with oxygen and light protection). In order to improve the TSP shelf life, it was decided to employ a mixture of antimicrobial agents (sodium benzoate and potassium sorbate 50–50%) and fruit blanching. The phenolic compounds content, total monomeric anthocyanins of TSP, antioxidant capacity, microbial growth (aerobic mesophilic bacteria, molds and yeasts) and net color change were evaluated, during 63 days. The results showed that the use of blanched tamarillo and the addition of the antimicrobial mixture increased the TSP stability, in which the microbial counts were maintained below the limits established by the official food safety norms, without effects the antioxidant compounds and color.