"Chemical, physicochemical, microbiological and sensory analyses of the beverage were performed just after processing and during six months of storage at room temperature (27 degrees C). The vitamin C content decreased significantly throughout storage, from 399.5 to 189.6mg 100 mL(-1), although it has remained relatively high. The anthocyanins initially present (0.025mg 100 mL(-1)) were completely lost during the storage at a mean rate of 4 mu g 100 mL(-1) month(-1). The product was microbiologically stable during storage. Color changes were also observed with absorbance at 420 nm, with average values ranging from 0.19 to 0.24," wrote A.D. Lima and colleagues.
The researchers concluded, "However, according to the sensory analyses the product was acceptable during the six months of storage, presenting sensory scores (color, taste and global acceptance) from 6.5 to 5.5, which suggests its potential for market."