Development of isotonic beverage with functional attributes based on extract of Myrciaria jabuticaba (Vell) Berg

• Autor(a) principal: PORFÍRIO,Márjorie Castro Pinto
• Data de Publicação: 2020
• Outros Autores: GONÇALVES,Márcia Soares, BORGES,Marília Viana, LEITE,Cristina Xavier dos Santos, SANTOS,Mariana Romana Correia, SILVA,Andréa Gomes da, FONTAN,Gabrielle Cardoso Reis, LEÃO,Danilo Junqueira, JESUS,Raildo Mota de, GUALBERTO,Simone Andrade, LANNES,Suzana Caetano da Silva, SILVA,Marcondes Viana da
• 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=S0101-20612020000300614
• topic: bioactive phytochemicals; jaboticaba; sensory analisys color

Abstract Isotonic repositories are specially designed to promote rehydration during or after physical exercise. These beverages are processed for commercialization from synthetic flavorings and dyes with sensorial characteristics similar to those of fruits, in order to attenuate their natural acidity. The aim of the present study was to develop two formulations of isotonic drinks without synthetic dyes and with functional attributes based on concentrated hydroethanolic extracts of peel and pulp of Myrciaria jaboticaba. Determination of chemical (sodium, potassium and calcium, total phenolics, total anthocyanins, total flavonoids, total condensed tannins), physical (objective color analysis), and physical-chemical characteristics (pH, acidity, total soluble solids), as well as sensory evaluation through preference testing was carried out. In addition, the drinks presented dark red coloration, according to the chromaticity diagram. The sensory evaluation results revealed that the beverage formulated with 12% pulp extract stood out as the preferred beverage among the judges.