Caracterização físico-química e potencial funcional de bebida mista desenvolvida com suco de xique-xique (Pilosocereus gounellei) e maracujá (Passiflora edulis)
Autor(a) principal: | |
---|---|
Data de Publicação: | 2021 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Biblioteca Digital de Teses e Dissertações da UFPB |
Texto Completo: | https://repositorio.ufpb.br/jspui/handle/123456789/21130 |
Resumo: | The present study aimed to characterize physical-chemical parameters and to evaluate the functional potential of mixed drinks developed with xique-xique (Pilosocereus gounellei) and passion fruit (Passiflora edulis). Four formulations were prepared using different proportions of xique-xique and passion fruit juices, in addition to lemon juice (15%) and sugar cane syrup (5%), added in equal amounts for all formulations, being: BC (control beverage, without addition of xique-xique juice and with 80% of passion fruit juice), B30 (30% xique-xique juice and 50% passion fruit juice), B40 (40% xique-xique juice and 40% passion fruit juice) and B50 (50% xique-xique juice and 30% passion fruit juice). The developed products were submitted to physical and physical-chemical analysis (including sugar and organic acid profile), determination of total carotenoid content, total flavonoids, total phenolic compounds, total antioxidant activity (ABTS and FRAP) and determination of the phenolic compounds profile over 21 days of cold storage (4 ± 1 ºC). The pH decreased and the titratable acidity increased significantly over the storage time for most formulations (p < 0.05). Beverages containing xique-xique juice were significantly less acidic (7.90 - 10.97 g/100 mL) when compared to BC formulation (11.66 - 12.76 g/100 mL), in addition to presenting higher total ash contents, with emphasis on B50 and B40, with the highest values among all formulations (0.30 - 0.47 g/100 mL). BC showed higher average levels of total soluble solids (7.40 - 8.00 ºBrix) and total sugars (9.10 - 10.7 g/100 mL) (p < 0.05). An increase in these parameters values was also observed in most formulations on the last day of storage (p < 0.05). In relation to organic acids, citric acid was identified in higher concentrations in all beverages, with BC having significantly higher citric acid levels (0.97 - 1.12 g/100 mL) when compared to other formulations. For the phenolic compounds profile, CB and B30 had a higher content of syringic acid, epicatechin and epicatechin gallate, while B50 had higher levels of procyanidin A2, when compared to other beverages (p < 0.05). In general, beverages formulated with xique-xique juice showed better amounts of the researched bioactive compounds and greater antioxidant activity when compared to BC; with emphasis on B50, which presented higher values of total carotenoids (51.51 - 59.27 μg/100 mL), total flavonoids (1.39 - 2.15 mg EC/100 mL) and total phenolic compounds (68.49 - 115.66 mg EGA/100 mL), as well as for antioxidant activity by the ABTS (0.71 - 0.84 μmol Trolox/mL) and FRAP (0.33 - 0.39 μmol Trolox/mL) methods. Total phenolic compounds, total flavonoids, total carotenoids and antioxidant activity (ABTS and FRAP) reduced significantly after 21 days of storage for all formulations (p < 0.05). These results indicate that the addition of xique-xique juice to mixed drinks has enhanced its bioactive properties, especially of compounds with antioxidant properties, bringing the option of a new product for the functional beverage industry. |
id |
UFPB_3c7e1a2dcfd99fbf99d816ad6449564b |
---|---|
oai_identifier_str |
oai:repositorio.ufpb.br:123456789/21130 |
network_acronym_str |
UFPB |
network_name_str |
Biblioteca Digital de Teses e Dissertações da UFPB |
repository_id_str |
|
spelling |
Caracterização físico-química e potencial funcional de bebida mista desenvolvida com suco de xique-xique (Pilosocereus gounellei) e maracujá (Passiflora edulis)CactáceaPilosocereusBebida funcionalParâmetros físico-químicosCompostos bioativosAtividade antioxidanteCactusFunctional beveragePhysical-chemical parametersBioactive compoundsAntioxidant activityCNPQ::CIENCIAS DA SAUDE::NUTRICAOThe present study aimed to characterize physical-chemical parameters and to evaluate the functional potential of mixed drinks developed with xique-xique (Pilosocereus gounellei) and passion fruit (Passiflora edulis). Four formulations were prepared using different proportions of xique-xique and passion fruit juices, in addition to lemon juice (15%) and sugar cane syrup (5%), added in equal amounts for all formulations, being: BC (control beverage, without addition of xique-xique juice and with 80% of passion fruit juice), B30 (30% xique-xique juice and 50% passion fruit juice), B40 (40% xique-xique juice and 40% passion fruit juice) and B50 (50% xique-xique juice and 30% passion fruit juice). The developed products were submitted to physical and physical-chemical analysis (including sugar and organic acid profile), determination of total carotenoid content, total flavonoids, total phenolic compounds, total antioxidant activity (ABTS and FRAP) and determination of the phenolic compounds profile over 21 days of cold storage (4 ± 1 ºC). The pH decreased and the titratable acidity increased significantly over the storage time for most formulations (p < 0.05). Beverages containing xique-xique juice were significantly less acidic (7.90 - 10.97 g/100 mL) when compared to BC formulation (11.66 - 12.76 g/100 mL), in addition to presenting higher total ash contents, with emphasis on B50 and B40, with the highest values among all formulations (0.30 - 0.47 g/100 mL). BC showed higher average levels of total soluble solids (7.40 - 8.00 ºBrix) and total sugars (9.10 - 10.7 g/100 mL) (p < 0.05). An increase in these parameters values was also observed in most formulations on the last day of storage (p < 0.05). In relation to organic acids, citric acid was identified in higher concentrations in all beverages, with BC having significantly higher citric acid levels (0.97 - 1.12 g/100 mL) when compared to other formulations. For the phenolic compounds profile, CB and B30 had a higher content of syringic acid, epicatechin and epicatechin gallate, while B50 had higher levels of procyanidin A2, when compared to other beverages (p < 0.05). In general, beverages formulated with xique-xique juice showed better amounts of the researched bioactive compounds and greater antioxidant activity when compared to BC; with emphasis on B50, which presented higher values of total carotenoids (51.51 - 59.27 μg/100 mL), total flavonoids (1.39 - 2.15 mg EC/100 mL) and total phenolic compounds (68.49 - 115.66 mg EGA/100 mL), as well as for antioxidant activity by the ABTS (0.71 - 0.84 μmol Trolox/mL) and FRAP (0.33 - 0.39 μmol Trolox/mL) methods. Total phenolic compounds, total flavonoids, total carotenoids and antioxidant activity (ABTS and FRAP) reduced significantly after 21 days of storage for all formulations (p < 0.05). These results indicate that the addition of xique-xique juice to mixed drinks has enhanced its bioactive properties, especially of compounds with antioxidant properties, bringing the option of a new product for the functional beverage industry.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPESO presente estudo teve como objetivo caracterizar parâmetros físico-químicos e avaliar o potencial funcional de bebidas mistas desenvolvidas com xique-xique (Pilosocereus gounellei) e maracujá (Passiflora edulis). Quatro formulações foram elaboradas utilizando proporções diferentes de sucos de xique-xique e de maracujá, além de suco de limão (15%) e mel de engenho (5%), adicionados em quantidades iguais para todas as formulações, sendo: BC (bebida controle, sem adição de suco de xique-xique e com 80% de suco de maracujá), B30 (30% de suco de xique-xique e 50% de suco de maracujá), B40 (40% de suco de xique-xique e 40% de suco de maracujá) e B50 (50% de suco de xique-xique e 30% de suco de maracujá). Os produtos desenvolvidos foram submetidos a análises físicas e físico-químicas (incluindo perfil de açúcares e de ácidos orgânicos), determinação do teor de carotenoides totais, flavonoides totais, compostos fenólicos totais, atividade antioxidante total (ABTS e FRAP) e determinação do perfil de compostos fenólicos ao longo de 21 dias de armazenamento refrigerado (4 ± 1 ºC). O pH diminuiu e a acidez titulável aumentou significativamente ao longo do tempo de armazenamento para a maioria das formulações (p < 0,05). As bebidas contendo suco de xique-xique apresentaram-se significativamente menos ácidas (7,90 - 10,97 g/100 mL) quando comparadas à formulação BC (11,66 - 12,76 g/100 mL), além de apresentarem teores mais elevados de cinzas totais, com destaque para B50 e B40, que exibiram os maiores valores dentre as formulações (0,30 - 0,47 g/100 mL). BC apresentou teores médios mais elevados de sólidos solúveis totais (7,40 - 8,00 ºBrix) e açúcares totais (9,10 - 10,7 g/100 mL) (p < 0,05). Também foi observado aumento nos valores desses parâmetros na maioria das formulações no último dia de armazenamento (p < 0,05). Em relação aos ácidos orgânicos, o ácido cítrico foi o ácido identificado em maiores concentrações em todas as bebidas, sendo que BC apresentou teores significativamente superiores (0,97 - 1,12 g/100 mL) quando comparada às demais formulações. Para o perfil de compostos fenólicos, CB e B30 apresentaram maior conteúdo de ácido siríngico, epicatequina e epicatequina galato, enquanto B50 apresentou maiores teores de procianidina A2, quando comparado às demais bebidas (p < 0,05). As bebidas formuladas com suco de xique-xique em geral apresentaram melhores quantidades dos compostos bioativos pesquisados e maior atividade antioxidante quando comparadas à BC; com destaque para B50, que apresentou maiores valores de carotenoides totais (51,51 - 59,27 μg/100 mL), flavonoides totais (1,39 - 2,15 mg CE/100 mL) e compostos fenólicos totais (68,49 - 115,66 mg EGA/100 mL), como também para a atividade antioxidante pelos métodos ABTS (0,71 - 0,84 μmol Trolox/mL) e FRAP (0,33 - 0,39 μmol Trolox/mL). Os compostos fenólicos totais, flavonoides totais, carotenoides totais e a atividade antioxidante (ABTS e FRAP) reduziram significativamente após 21 dias de armazenamento para todas as formulações (p < 0,05). Esses resultados indicam que a adição do suco de xique-xique nas bebidas mistas potencializou suas propriedades bioativas, sobretudo de compostos com propriedades antioxidantes, trazendo a opção de um novo produto para a indústria de bebidas funcionais.Universidade Federal da ParaíbaBrasilCiências da NutriçãoPrograma de Pós-Graduação em Ciências da NutriçãoUFPBOliveira, Maria Elieidy Gomes dehttp://lattes.cnpq.br/1572879054255587Oliveira, Julia Mariano Caju de2021-09-30T21:40:03Z2021-06-012021-09-30T21:40:03Z2021-05-12info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesishttps://repositorio.ufpb.br/jspui/handle/123456789/21130porAttribution-NoDerivs 3.0 Brazilhttp://creativecommons.org/licenses/by-nd/3.0/br/info:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações da UFPBinstname:Universidade Federal da Paraíba (UFPB)instacron:UFPB2022-08-09T17:47:14Zoai:repositorio.ufpb.br:123456789/21130Biblioteca Digital de Teses e Dissertaçõeshttps://repositorio.ufpb.br/PUBhttp://tede.biblioteca.ufpb.br:8080/oai/requestdiretoria@ufpb.br|| diretoria@ufpb.bropendoar:2022-08-09T17:47:14Biblioteca Digital de Teses e Dissertações da UFPB - Universidade Federal da Paraíba (UFPB)false |
dc.title.none.fl_str_mv |
Caracterização físico-química e potencial funcional de bebida mista desenvolvida com suco de xique-xique (Pilosocereus gounellei) e maracujá (Passiflora edulis) |
title |
Caracterização físico-química e potencial funcional de bebida mista desenvolvida com suco de xique-xique (Pilosocereus gounellei) e maracujá (Passiflora edulis) |
spellingShingle |
Caracterização físico-química e potencial funcional de bebida mista desenvolvida com suco de xique-xique (Pilosocereus gounellei) e maracujá (Passiflora edulis) Oliveira, Julia Mariano Caju de Cactácea Pilosocereus Bebida funcional Parâmetros físico-químicos Compostos bioativos Atividade antioxidante Cactus Functional beverage Physical-chemical parameters Bioactive compounds Antioxidant activity CNPQ::CIENCIAS DA SAUDE::NUTRICAO |
title_short |
Caracterização físico-química e potencial funcional de bebida mista desenvolvida com suco de xique-xique (Pilosocereus gounellei) e maracujá (Passiflora edulis) |
title_full |
Caracterização físico-química e potencial funcional de bebida mista desenvolvida com suco de xique-xique (Pilosocereus gounellei) e maracujá (Passiflora edulis) |
title_fullStr |
Caracterização físico-química e potencial funcional de bebida mista desenvolvida com suco de xique-xique (Pilosocereus gounellei) e maracujá (Passiflora edulis) |
title_full_unstemmed |
Caracterização físico-química e potencial funcional de bebida mista desenvolvida com suco de xique-xique (Pilosocereus gounellei) e maracujá (Passiflora edulis) |
title_sort |
Caracterização físico-química e potencial funcional de bebida mista desenvolvida com suco de xique-xique (Pilosocereus gounellei) e maracujá (Passiflora edulis) |
author |
Oliveira, Julia Mariano Caju de |
author_facet |
Oliveira, Julia Mariano Caju de |
author_role |
author |
dc.contributor.none.fl_str_mv |
Oliveira, Maria Elieidy Gomes de http://lattes.cnpq.br/1572879054255587 |
dc.contributor.author.fl_str_mv |
Oliveira, Julia Mariano Caju de |
dc.subject.por.fl_str_mv |
Cactácea Pilosocereus Bebida funcional Parâmetros físico-químicos Compostos bioativos Atividade antioxidante Cactus Functional beverage Physical-chemical parameters Bioactive compounds Antioxidant activity CNPQ::CIENCIAS DA SAUDE::NUTRICAO |
topic |
Cactácea Pilosocereus Bebida funcional Parâmetros físico-químicos Compostos bioativos Atividade antioxidante Cactus Functional beverage Physical-chemical parameters Bioactive compounds Antioxidant activity CNPQ::CIENCIAS DA SAUDE::NUTRICAO |
description |
The present study aimed to characterize physical-chemical parameters and to evaluate the functional potential of mixed drinks developed with xique-xique (Pilosocereus gounellei) and passion fruit (Passiflora edulis). Four formulations were prepared using different proportions of xique-xique and passion fruit juices, in addition to lemon juice (15%) and sugar cane syrup (5%), added in equal amounts for all formulations, being: BC (control beverage, without addition of xique-xique juice and with 80% of passion fruit juice), B30 (30% xique-xique juice and 50% passion fruit juice), B40 (40% xique-xique juice and 40% passion fruit juice) and B50 (50% xique-xique juice and 30% passion fruit juice). The developed products were submitted to physical and physical-chemical analysis (including sugar and organic acid profile), determination of total carotenoid content, total flavonoids, total phenolic compounds, total antioxidant activity (ABTS and FRAP) and determination of the phenolic compounds profile over 21 days of cold storage (4 ± 1 ºC). The pH decreased and the titratable acidity increased significantly over the storage time for most formulations (p < 0.05). Beverages containing xique-xique juice were significantly less acidic (7.90 - 10.97 g/100 mL) when compared to BC formulation (11.66 - 12.76 g/100 mL), in addition to presenting higher total ash contents, with emphasis on B50 and B40, with the highest values among all formulations (0.30 - 0.47 g/100 mL). BC showed higher average levels of total soluble solids (7.40 - 8.00 ºBrix) and total sugars (9.10 - 10.7 g/100 mL) (p < 0.05). An increase in these parameters values was also observed in most formulations on the last day of storage (p < 0.05). In relation to organic acids, citric acid was identified in higher concentrations in all beverages, with BC having significantly higher citric acid levels (0.97 - 1.12 g/100 mL) when compared to other formulations. For the phenolic compounds profile, CB and B30 had a higher content of syringic acid, epicatechin and epicatechin gallate, while B50 had higher levels of procyanidin A2, when compared to other beverages (p < 0.05). In general, beverages formulated with xique-xique juice showed better amounts of the researched bioactive compounds and greater antioxidant activity when compared to BC; with emphasis on B50, which presented higher values of total carotenoids (51.51 - 59.27 μg/100 mL), total flavonoids (1.39 - 2.15 mg EC/100 mL) and total phenolic compounds (68.49 - 115.66 mg EGA/100 mL), as well as for antioxidant activity by the ABTS (0.71 - 0.84 μmol Trolox/mL) and FRAP (0.33 - 0.39 μmol Trolox/mL) methods. Total phenolic compounds, total flavonoids, total carotenoids and antioxidant activity (ABTS and FRAP) reduced significantly after 21 days of storage for all formulations (p < 0.05). These results indicate that the addition of xique-xique juice to mixed drinks has enhanced its bioactive properties, especially of compounds with antioxidant properties, bringing the option of a new product for the functional beverage industry. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-09-30T21:40:03Z 2021-06-01 2021-09-30T21:40:03Z 2021-05-12 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://repositorio.ufpb.br/jspui/handle/123456789/21130 |
url |
https://repositorio.ufpb.br/jspui/handle/123456789/21130 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.rights.driver.fl_str_mv |
Attribution-NoDerivs 3.0 Brazil http://creativecommons.org/licenses/by-nd/3.0/br/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Attribution-NoDerivs 3.0 Brazil http://creativecommons.org/licenses/by-nd/3.0/br/ |
eu_rights_str_mv |
openAccess |
dc.publisher.none.fl_str_mv |
Universidade Federal da Paraíba Brasil Ciências da Nutrição Programa de Pós-Graduação em Ciências da Nutrição UFPB |
publisher.none.fl_str_mv |
Universidade Federal da Paraíba Brasil Ciências da Nutrição Programa de Pós-Graduação em Ciências da Nutrição UFPB |
dc.source.none.fl_str_mv |
reponame:Biblioteca Digital de Teses e Dissertações da UFPB instname:Universidade Federal da Paraíba (UFPB) instacron:UFPB |
instname_str |
Universidade Federal da Paraíba (UFPB) |
instacron_str |
UFPB |
institution |
UFPB |
reponame_str |
Biblioteca Digital de Teses e Dissertações da UFPB |
collection |
Biblioteca Digital de Teses e Dissertações da UFPB |
repository.name.fl_str_mv |
Biblioteca Digital de Teses e Dissertações da UFPB - Universidade Federal da Paraíba (UFPB) |
repository.mail.fl_str_mv |
diretoria@ufpb.br|| diretoria@ufpb.br |
_version_ |
1801842983124860928 |