Avaliação da qualidade físico-química da polpa de açaí (Euterpe oleracea) comercializado em Porto Grande – Amapá.

Abstract

Açaí (Euterpe oleracea) is one of the most relevant food products in the Amazon region, widely consumed and commonly processed in small-scale establishments, where the lack of standardization may compromise its physicochemical quality, This study aimed to evaluate the physicochemical parameters of açaí pulp marketed in the municipality of Porto Grande, Amapá, identifying differences among processing units and the main factors contributing to the observed variability. Fifteen commercial samples, each sold as 500 mL units, were collected and analyzed in triplicate. The assessed parameters included collection temperature (CT), analysis temperature (AT), pH, titratable acidity, density, total soluble solids (°Brix), effective volume, and the mass corresponding to 50 mL. Data were organized in spreadsheets and subjected to descriptive statistics (mean, standard deviation, amplitude, and coefficient of variation). Comparisons among samples were performed using the nonparametric Friedman test (p < 0,05), followed by Dunn’s post-hoc test when applicable. Significant differences were found for all evaluated parameters (p < 0,001), indicating substantial heterogeneity among processing units. Higher temperatures were associated with increased acidity and reduced density and °Brix values, suggesting the onset of fermentative processes and insufficient thermal control. Samples with lower density, °Brix, and mass values showed evidence of excessive dilution, a common practice in artisanal production systems. Titratable acidity and pH were highly sensitive to storage conditions and fruit maturity Overall, the findings demonstrate that the physicochemical quality of the açaí pulp sold in Porto Grande is strongly influenced by operational practices, highlighting the need for technical training, process standardization, and improved handling procedures to ensure product safety and quality for consumers.