Physical-chemical and microbiological evaluation of apple juice and nectar marketed in cities located in Sao Paulo State

The apple juices and nectars drinks processed for extending their shelf life, have largely been placed for consumer disposal. The aim of this study was to assess the physical-chemical and microbiological quality of apple juice commercialized in Sao Paulo State. Seventeen-apple juices, 42 regular nectars, and 7 light nectars from diverse cities of Sao Paulo State were evaluated. The performed physical-chemical analyses were: volatile acidity expressed in acetic acid; total acidity expressed in malic acid; ascorbic acid; pH; soluble solids in degree Brix at 25 degree C; sugar (reducing, nonreducing and total); solids in suspension, and colors additives. For microbiological assessment the following exams were carried out: mesophilic and thermophilic aerobic plate counting and enumeration of yeasts and molds. All analyzed samples were in agreement with physical-chemical and microbiologic standard parameters established by the Brazilian legislation, showing that high quality fruits were used for preparing these products, and also that the processing procedure and/or products transportation and/or storage were efficient.