Antioxidant activity, sensory analysis and acceptability of red fruit juice supplemented with Brazilian green propolis

• Autor(a) principal: LOPES,Géssica Aparecida
• Data de Publicação: 2022
• Outros Autores: FIDELIS,Priscila Cardoso, ALMEIDA,Bruno Moura de, ALMEIDA,Jane José, IENTZ,Gislaine de Almeida Santana, BINDA,Nancy Scardua, TEIXEIRA,Arthur Ferrari, VIEIRA-FILHO,Sidney Augusto, CALIGIORNE,Rachel Basques, SAÚDE-GUIMARÃES,Dênia Antunes, BRUMANO,Maria Helena Nasser, FIGUEIREDO,Sônia Maria de
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100614
• topic: red fruit juice; green propolis; antioxidant capacity; sensory evaluation; purchase intention

Abstract In this work were determining the total phenolic content, total flavonoids and antioxidant capacity in formulations of red fruit juice supplemented with different concentrations of aqueous extract of Brazilian green propolis. And, also was investigate the formulation sensory acceptance by volunteers’ consumers. The addition of propolis to red fruit juice increased the content of total phenolic compounds and flavonoids, enhanced the antioxidant activity of the final product as assessed by radical scavenging DPPH and ABTS and FRAP methods, and no negative effect on consumer taste. All red fruit juice formulations containing propolis presented significant results through overall acceptability test and were approved in relation to purchase intent by the volunteer consumers. Formulation F3 (6.1 mg.mL-1) showed the best results. The antioxidant activity increment was proportional to the concentration of aqueous green propolis extracts added to the juice. The positive purchase intention reached up 64.75% of participants' acceptance. A new, sugar-free drink with pleasurable sensory and functional properties, combined with health benefits, has been obtained.