Cagaita pulp (eugenia dysenterica dc): extraction technology and physical-chemical characterization

The cagaita (Eugenia dysenteric DC) is a native fruit from Cerrado with a globose shape, light yellow color, and slightly acidic taste. Besides having functional properties, making it is widely used in chronic constipation treatments. It is a fruit with a unique flavor and can be used in agro-industries in ice cream, jams, jellies, juices, and the like. This work's objective was to present the technology used in extracting of fruit pulp from Eugenia desynterica DC since harvest time until the storage process and its physicochemical characterization. The following activities were performed: technology used in the process of extracting the pulp until it was frozen (right after extraction), physically and chemically characterized about the total soluble solids (ss), pH, total titratable acidity, moisture, protein, as well as carotenoid analysis, minerals and determination of the colorimetric parameters. According to the results, it can be stated that fruit characteristics are directly related to soil composition, climate, and genetic diversity. In this study, it can be concluded that the results obtained about all studied parameters agree with the literature.