Fruit‐based drink sensory, physicochemical, and antioxidant properties in the Amazon region: Murici (Byrsonima crassifolia (L.) Kunth and verbascifolia (L.) DC) and tapereba (Spondia mombin)

Increased fruit consumption due its protective effect on the organism is accompanied by the development of the processing industry of these products. The aim of this work was to optimize fruit pulp‐based beverage formulations from the murici and tapereba Amazon region, taking into account their sens...

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Bibliographic Details
Published in:Food science & nutrition 2020-05, Vol.8 (5), p.2341-2347
Main Authors: Souza, Vanessa Rosse, Aniceto, Adriana, Abreu, Joel Pimentel, Montenegro, Julia, Boquimpani, Bruno, Jesuz, Vanessa Azevedo, Elias Campos, Monique de Barros, Marcellini, Paulo Sérgio, Freitas‐Silva, Otniel, Cadena, Rafael, Teodoro, Anderson Junger
Format: Article
Language:English
Subjects:
Acceptance criteria
Acceptance tests
Acidity
Amazon biome
Antioxidants
Ascorbic acid
Beverages
bioactive compounds
Consumers
Consumption
exotic fruits
Formulations
Fruits
functional foods
Laboratories
Original Research
Phenolic compounds
Phenols
Processing industry
Pulp
Standard deviation
Variance analysis
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Summary:Increased fruit consumption due its protective effect on the organism is accompanied by the development of the processing industry of these products. The aim of this work was to optimize fruit pulp‐based beverage formulations from the murici and tapereba Amazon region, taking into account their sensory acceptance and antioxidant activity. Total soluble solid content, reducing sugar content, titratable acidity contents, pH, and ascorbic acid content were determined in pulps and formulations. The total content phenolic compounds and antioxidant activity were also evaluated. A 22 factorial experiment was formulated to optimize ingredients for the production of murici and tapereba fruit drinks. The murici pulp had higher acidity and higher ascorbic acid content. The analysis of phenolic compounds and antioxidant activity presented higher quantity in tapereba pulp. Tapereba‐based beverages had better acceptance by the evaluated criteria. Fruit‐based beverages murici and tapereba are a well‐accepted product and have important nutritional characteristics. Antioxidant activity high in fruit pulp murici and tapereba may be associated with their vitamin C and phenolic compounds content, as well as the presence of carotenoids in their composition. Murici and tapereba beverages are a well‐accepted product with significant nutritional features.
ISSN:2048-7177
2048-7177
DOI:10.1002/fsn3.1520