Use of bacaba peel for the development of hydroelectrolytic beverages and their consumer acceptance

Abstract The hydroelectrolytic beverages segment has been expading its market and introducing new flavors in order to meet the demand for new products. However, experimental studies find concerns about the chemical compositions of these drinks. The aim of this study was to develop a drink without synthetic coloring or flavoring, with functional attributes based on the bacaba (Oenocarpus bacaba Mart.) peel extract. Two hydroelectrolytic drinks were developed, one hypotonic and the other isotonic, containing 0.5 and 1.0% of bacaba peel extract. Physicochemical characterization, determination of total phenolic compounds, anthocyanins, and antioxidant capacity were perfomed, in addition to color evaluation, as well as sensory analysis by means of preference tests. The developed formulations showed potential antioxidant activity and natural red coloring due to the phenolic compounds and anthocyanins present in the beverages. The sensory evaluation indicated positive acceptance by the tasters regarding the addition of the bacaba peel extract to the beverage formulations. The developed formulations demonstrated that the use of the bacaba peel is a viable option for the production of sports drinks, acting as a natural dye and offering health benefits due to its bioactive compounds.

Centesimal and mineral composition and antioxidant activity of the bacaba fruit peel / Composição centesimal, mineral e potencial antioxidante da casca do fruto de bacaba

Oenocarpus bacaba Mart. is a palm tree native from Amazon with highlighted antioxidant activities. Its fruit (bacaba) processing dismisses the peel, which has nutrients that can collaborate for its antioxidant activity and preventing diseases. Thus, this study assessed the centesimal and mineral composition, physicochemical characterization (acidity, total soluble solids, pH, and color), total phenolics (Folin-Ciocalteu method), anthocyanins and antioxidant activity by DPPH (2,2 difenil-1-picril hidrazil) method in bacaba peels. For the centesimal composition, it was found 4.87, 1.42, 29.13, 1.08 and 63.32 g 100 g-1 for water content, ashes, lipids, proteins, and total carbohydrates, respectively. For the mineral composition, it was found 582.97, 79.00, 51.79, 0.625, 37.02, 2.37 and 77.12 mg 100g-1 contents for potassium, sodium, magnesium, copper, calcium, manganese, and phosphorus, respectively. The physicochemical characterization showed pH 5.66, titratable acidity 0.306% of citric acid, total soluble solids 9,75, and coordinates L* a* e b* of 19.03, 8.07 and 9.25, respectively. Phenolic contents were 42.07 mg EAG g-1. The antioxidant potential IC50 was 1.07 mg mL-1 and anthocyanins 37.31 mg 100 g-1. Results show that bacaba peels are an alternate source of nutrients suggesting their use in food as well cosmetic industries, especially for their antioxidant activity and mineral composition

Oenocarpus bacaba MART. (bacaba) é uma palmeira nativa da Amazônia que se destaca por suas propriedades antioxidantes. O processamento de seu fruto gera a casca como produto de descarte, que possui nutrientes que podem colaborar na ação antioxidante e na prevenção de doenças. Assim, o presente trabalho avaliou a composição centesimal e mineral, caracterização físico-química (acidez, sólidos solúveis totais, pH e cor), fenóis totais (método de Folin-Ciocalteu), antocianinas e potencial antioxidante pelo método do DPPH (2,2 difenil-1-picril hidrazil) em cascas de bacaba. Para a composição centesimal verificou-se teores (%) de 4.87, 1.42, 29.13, 1.08 e 63.32 para o teor de água, cinzas, lipídeos, proteínas e carboidratos totais, respectivamente. Para a composição mineral foi encontrado teores (mg100g-1) de 582.97, 79.00, 51.79, 0.625, 37.02, 2.37 e 77.12 para potássio, sódio, magnésio, cobre, cálcio, manganês e fósforo, respectivamente. A caracterização físico-química apresentou valores de pH de 5.66, acidez titulável de 0.306% de ácido cítrico, sólido solúveis totais de 9.75 e cor nas coordenadas L* a* e b* com valores de 19.03, 8.07 e 9.25 . Para o teor de fenóis foi encontrado 42.07 mg EAG.g-1. O EC50 para a potencial antioxidante foi de 1.07 mg.mL-1 e o teor de antocianinas foi de 37.31 mg.100g-1. Os resultados mostram que as cascas de bacaba são uma fonte alternativa de nutrientes sugerindo seu aproveitamento na indústria alimentícia e cosmética, principalmente pela sua potencial atividade antioxidante e composição em minerais.