ABSTRACT
O desenvolvimento de bebidas com perfil funcional deve considerar também a conservação dos compostos ou propriedades funcionais durante o período de armazenamento. Assim, o objetivo do presente trabalho foi avaliar a estabilidade de uma bebida funcional de frutas tropicais e yacon durante o armazenamento em refrigeração (5°C). A bebida, composta por 50% de extrato de yacon e 50% de blend de frutas tropicais (camu-camu, acerola, caju, cajá, açaí e abacaxi) foi pasteurizada (90 segundos/85°C) e armazenada sob refrigeração (5°C). No tempo inicial, e a cada 45 dias do período de estocagem, foram determinados os compostos bioativos (ácido ascórbico e polifenóis extraíveis totais), atividade antioxidante total, sólidos solúveis totais, acidez total titulável, pH, cor (L*, a* e b*), açúcares totais, sacarose, glicose e frutose, sendo que a análises físicas e químicas foram limitadas pela diminuição da atividade antioxidante total e de seus componentes bioativos. A bebida manteve relativa qualidade física e química durante o período de armazenamento, sendo que em 225 dias de estocagem, os teores de polifenóis extraíveis totais e atividade antioxidante total apresentaram uma queda mais acentuada, e desta forma, estes parâmetros foram avaliados somente até este período. Porém, o principal limitante para o armazenamento da bebida foi devido a aceitabilidade sensorial e segurança microbiológica, que embora de acordo com a legislação vigente, limitou o período de armazenamento para 90 dias(AU)
The development of beverages with functional properties must consider the preservation of the bioactive or functional properties during storage. For this reason, the aim of this study was to evaluate the stability of a functional beverage of tropical fruits and yacon, stored under refrigeration. The beverage, composed by 50% of yacon and 50% of a blended tropical fruits (camu-camu, acerola, cashew-apple, yellow mombin, acai and pineapple), was pasteurized (90 seconds/ 85°C) and stored under refrigeration (5°C). After processing and on 45 day intervals until the end of storage, were assayed the bioactive compounds (ascorbic acid and total extractable polyphenols), antioxidant activity, total soluble solids, titratable total acidity, pH, color (L*, a* and b*), total sugar content, sucrose, glucose and fructose, and nd the physical and chemical analyzes were limited by decreased total antioxidant activity and their bioactive components. The beverage showed relative physical and chemical quality during storage period , and in the 225 days of storage, the total extractable polyphenols and total antioxidant activity showed a significantly decline , and thus , these parameters were evaluated only until this period. However, the main limitation for the beverage storage was due to sensory acceptability and microbiological safety, which although in accordance with Brazilian legislation, limited storage period for 90 days(AU)
Subject(s)
Humans , Food Storage , Fruit and Vegetable Juices , Food Handling , Food Preservation , Vitamins , AntioxidantsABSTRACT
The objective of this work was investigate the synergistic, additive and antagonistic effects of fruit mixtures on total antioxidant capacities and bioactive compounds in tropical fruit juices, and optimize its formulation by the response surface methodology based on the responses: total polyphenols (TP), total antioxidant capacity (TAC), ascorbic acid content and sensorial acceptance. Camu-camu, acerola and acai were the major factors that influenced the antioxidant potential of the juice; and the yellow mombin showed a positive effect on the acceptance of the tropical juice. It was observed an antagonistic effect between acerola and camu-camu for the TAC response. The optimum formulation obtained was 20% acerola, 10% camu-camu, 10% yellow mombin, 10% cashew apple and 10% acai, which was responsible for a response of 155.46 mg.100 g-1 of ascorbic acid, 103.01 mg of GAE.100 g-1 of TP, 10.27 μM Trolox g-1 of TAC and approximately 6.1 of acceptance.
El objetivo de este trabajo fue investigar los efectos sinérgicos, aditivos y antagónicos de mezclas de diferentes frutas tropicales en la capacidad antioxidante total (TAC) y compuestos bioactivos presentes en los jugos mixtos, y optimizar su formulación por la metodología de superficie de respuesta basado en las evaluaciones de: polifenoles totales (TP), capacidad antioxidante total (TAC), contenido de ácido ascórbico y la aceptación sensorial. Camu-camu, acerola y acai fueron las frutas que más influyeron en el potencial antioxidante del jugo mixto; y el jobo mostró un efecto positivo en la aceptación del jugo mixto tropical. Se observó un efecto antagónico entre acerola y camu-camu para la TAC. La formulación óptima obtenida contenía 20% acerola, 10% de camu-camu, 10% el jobo, 10% de manzana de marañón y 10% de acai, la cual ha proporcionado contenidos medio de 155,46 mg.100 g-1 de ácido ascórbico, 103,01 mg de GAE.100 g-1 de TP, 10,27 mM Trolox g-1 de TAC y aproximadamente 6.1 de aceptación sensorial.
Subject(s)
Humans , Fruit and Vegetable Juices/analysis , Anacardiaceae/chemistry , Anacardium/chemistry , Ananas/chemistry , Antioxidants/analysis , Ascorbic Acid/analysis , Chemical Fractionation/methods , Drug Interactions , Euterpe/chemistry , Mangifera/chemistry , Polyphenols/analysis , Research Design , TasteABSTRACT
Ionizing radiation has been widely used in industrial processes, especially in the sterilization of medicals, pharmaceuticals, cosmetic products, and in food processing. Similar to other techniques of food processing, irradiation can induce certain alterations that can modify both the chemical composition and the nutritional value of foods. These changes depend on the food composition, the irradiation dose and factors such as temperature and presence or absence of oxygen in the irradiating environment. The sensitivity of vitamins to radiation is unpredictable and food vitamin losses during the irradiation are often substantial. The aim of this study was to discuss retention or loss of vitamins in several food products submitted to an irradiation process.
Assim como outras técnicas de processamento de alimentos, a irradiação induz certas alterações, que podem modificar a composição química e o valor nutritivo dos alimentos. A natureza e extensão destas mudanças dependem essencialmente da composição do alimento, da dose de irradiação e de fatores tais como a temperatura e a presença ou ausência do oxigênio do ar. Enquanto que algumas vitaminas, como a riboflavina, niacina e vitamina D são bastante estáveis, outras, como a tiamina e vitaminas A e E, são relativamente lábeis. O objetivo da presente revisão foi discutir as prováveis perdas de vitaminas de diversos produtos submetidos ao processo de irradiação.