Ascorbic acid content in functional mixed juice

Detalhes bibliográficos
Autor(a) principal: Silva, Kariny Pereira da
Data de Publicação: 2022
Outros Autores: Souza, Luana Costa de, Hunaldo, Virlane Kelly Lima
Tipo de documento: Artigo
Idioma: por
Título da fonte: The Journal of Engineering and Exact Sciences
Texto Completo: https://periodicos.ufv.br/jcec/article/view/15104
Resumo: The mixed juice is defined as a mixture of two or more fruits, combination of fruit and vegetable, combination of the edible parts of vegetables or mixture of fruit and vegetable juice, being the combination constituted of mixed juice, followed by the list of fruits and vegetables used, in descending order of quantities present in the mixture. This work aimed to evaluate the formulation of 100 mL of functional mixed juice with 69.15% coconut water, 15.0% passion fruit, 10.0% yam, 5.0% lemon, 0.8% stevia (natural sweetener free of restrictions) and 0.05% ginger, evaluating the vitamin C content found. The raw materials were purchased in the local market of the city of Imperatriz- MA, then the juice ingredients were sanitized and processed in the Vegetable laboratory of the Federal University of Maranhão, all components were liquefied together. Then submitted to physical-chemical analysis of pH, soluble solids, total titratable acidity and vitamin C content. All these analyses were performed in triplicate for beverage characterization. The results obtained in the physical-chemical analyses revealed that all the parameters evaluated are in accordance with the legislation in force. The ascorbic acid content was 495.22 mg/100g, which added a relevant nutritional value to the formulated product, since it is an important nutrient not synthesized by humans and requires daily intake, besides having antioxidant properties, thus revealing that the functional mixed juice can be considered a new product, since there is no reference of comparison with the values found. This study provides important contributions to the functional beverage segment, since the ingredients used can help in the prevention or treatment of diseases, besides their nutritional properties. It is evident that the natural sweetener used exempts the beverage from consumption restrictions.
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spelling Ascorbic acid content in functional mixed juiceTeor de ácido ascórbico em suco misto funcionalMixed drinkfunctional juicefunctional propertiesantioxidantsBebida mistasuco funcionalpropriedades funcionaisantioxidantesBebida mixtazumo funcionalpropiedades funcionalesantioxidantesThe mixed juice is defined as a mixture of two or more fruits, combination of fruit and vegetable, combination of the edible parts of vegetables or mixture of fruit and vegetable juice, being the combination constituted of mixed juice, followed by the list of fruits and vegetables used, in descending order of quantities present in the mixture. This work aimed to evaluate the formulation of 100 mL of functional mixed juice with 69.15% coconut water, 15.0% passion fruit, 10.0% yam, 5.0% lemon, 0.8% stevia (natural sweetener free of restrictions) and 0.05% ginger, evaluating the vitamin C content found. The raw materials were purchased in the local market of the city of Imperatriz- MA, then the juice ingredients were sanitized and processed in the Vegetable laboratory of the Federal University of Maranhão, all components were liquefied together. Then submitted to physical-chemical analysis of pH, soluble solids, total titratable acidity and vitamin C content. All these analyses were performed in triplicate for beverage characterization. The results obtained in the physical-chemical analyses revealed that all the parameters evaluated are in accordance with the legislation in force. The ascorbic acid content was 495.22 mg/100g, which added a relevant nutritional value to the formulated product, since it is an important nutrient not synthesized by humans and requires daily intake, besides having antioxidant properties, thus revealing that the functional mixed juice can be considered a new product, since there is no reference of comparison with the values found. This study provides important contributions to the functional beverage segment, since the ingredients used can help in the prevention or treatment of diseases, besides their nutritional properties. It is evident that the natural sweetener used exempts the beverage from consumption restrictions.El zumo mixto se define como una mezcla de dos o más frutas, combinación de fruta y verdura, combinación de las partes comestibles de las verduras o mezcla de zumo de fruta y verdura, siendo la combinación constituida por zumo mixto, seguida de la lista de frutas y verduras utilizadas, en orden decreciente de cantidades presentes en la mezcla. Este trabajo tuvo como objetivo evaluar la formulación de 100 mL de jugo mixto funcional con 69,15% de agua de coco, 15,0% de maracuyá, 10,0% de ñame, 5,0% de limón, 0,8% de stevia (edulcorante natural libre de restricciones) y 0,05% de jengibre, evaluando el contenido de vitamina C encontrado. Las materias primas fueron adquiridas en el mercado local de la ciudad de Imperatriz- MA, luego los ingredientes del jugo fueron higienizados y procesados en el laboratorio de Vegetales de la Universidad Federal de Maranhão, todos los componentes fueron licuados juntos. Luego se sometieron a análisis físico-químicos de pH, sólidos solubles, acidez total titulable y contenido de vitamina C. Todos estos análisis se realizaron por triplicado para la caracterización de la bebida. Los resultados obtenidos en los análisis físico-químicos revelaron que todos los parámetros evaluados se ajustan a la legislación vigente. El contenido de ácido ascórbico fue de 495,22 mg/100g, lo que añadió un valor nutricional relevante al producto formulado, ya que se trata de un nutriente importante no sintetizado por el ser humano y que requiere una ingesta diaria, además de tener propiedades antioxidantes, revelando así que el zumo mixto funcional puede considerarse un producto nuevo, ya que no existe ninguna referencia de comparación con los valores encontrados. Este estudio proporciona importantes contribuciones al segmento de bebidas funcionales, ya que los ingredientes utilizados pueden ayudar en la prevención o tratamiento de enfermedades, además de sus propiedades nutricionales. Es evidente que el edulcorante natural utilizado exime a la bebida de las restricciones de consumo.O suco misto é definido como uma mistura de duas ou mais frutas, combinação de fruta e vegetal, combinação das partes comestíveis de vegetais ou mistura de suco de fruta e vegetal, sendo a combinação constituída de suco misto, seguida da relação de frutas e vegetais utilizados, em ordem decrescente de quantidades presentes na mistura. Este trabalho teve como objetivo avaliar a formulação de 100 mL de suco misto funcional com 69,15% de água de coco, 15,0% de maracujá, 10,0% de inhame, 5,0% de limão, 0,8% de stevia (adoçante natural isento de restrições) e 0,05% de gengibre, avaliando o teor de vitamina C encontrado. As matérias primas foram adquiridas no mercado local da cidade de Imperatriz- MA, em seguida os ingredientes do suco foram higienizados e processados no laboratório de Vegetais da Universidade Federal do Maranhão, todos os componentes foram liquidificados juntos. Em seguida submetidos às análises físico-químicas de pH, sólidos solúveis, acidez total titulável e teor de vitamina C. Todas essas analises realizadas em triplicata para caracterização da bebida. Os resultados obtidos nas análises físico-químicas revelaram que todos os parâmetros avaliados estão de acordo com a legislação vigente. Com destaque para o teor de ácido ascórbico, de 495,22 mg/100g, que agregou um relevante valor nutricional ao produto formulado, visto que, é um importante nutriente não sintetizado pelos seres humanos e requer ingestão diária, além de dotado de propriedades antioxidantes, revelando-se assim, que o suco misto funcional pode ser considerado um novo produto, visto que, não tem referência de comparação com os valores encontrados. Este estudo fornece contribuições importantes para o segmento de bebidas funcionais, uma vez que, os ingredientes utilizados podem auxiliar na prevenção ou tratamento de doenças, além de suas propriedades nutricionais. Evidenciando-se que o adoçante natural utilizado isenta a bebida de restrições para o consumo.Universidade Federal de Viçosa - UFV2022-12-21info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.ufv.br/jcec/article/view/1510410.18540/jcecvl8iss10pp15104-1eThe Journal of Engineering and Exact Sciences; Vol. 8 No. 10 (2022); 15104-1eThe Journal of Engineering and Exact Sciences; Vol. 8 Núm. 10 (2022); 15104-1eThe Journal of Engineering and Exact Sciences; v. 8 n. 10 (2022); 15104-1e2527-1075reponame:The Journal of Engineering and Exact Sciencesinstname:Universidade Federal de Viçosa (UFV)instacron:UFVporhttps://periodicos.ufv.br/jcec/article/view/15104/7700Copyright (c) 2022 The Journal of Engineering and Exact Scienceshttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSilva, Kariny Pereira daSouza, Luana Costa deHunaldo, Virlane Kelly Lima2022-12-21T14:46:10Zoai:ojs.periodicos.ufv.br:article/15104Revistahttp://www.seer.ufv.br/seer/rbeq2/index.php/req2/oai2527-10752527-1075opendoar:2022-12-21T14:46:10The Journal of Engineering and Exact Sciences - Universidade Federal de Viçosa (UFV)false
dc.title.none.fl_str_mv Ascorbic acid content in functional mixed juice
Teor de ácido ascórbico em suco misto funcional
title Ascorbic acid content in functional mixed juice
spellingShingle Ascorbic acid content in functional mixed juice
Silva, Kariny Pereira da
Mixed drink
functional juice
functional properties
antioxidants
Bebida mista
suco funcional
propriedades funcionais
antioxidantes
Bebida mixta
zumo funcional
propiedades funcionales
antioxidantes
title_short Ascorbic acid content in functional mixed juice
title_full Ascorbic acid content in functional mixed juice
title_fullStr Ascorbic acid content in functional mixed juice
title_full_unstemmed Ascorbic acid content in functional mixed juice
title_sort Ascorbic acid content in functional mixed juice
author Silva, Kariny Pereira da
author_facet Silva, Kariny Pereira da
Souza, Luana Costa de
Hunaldo, Virlane Kelly Lima
author_role author
author2 Souza, Luana Costa de
Hunaldo, Virlane Kelly Lima
author2_role author
author
dc.contributor.author.fl_str_mv Silva, Kariny Pereira da
Souza, Luana Costa de
Hunaldo, Virlane Kelly Lima
dc.subject.por.fl_str_mv Mixed drink
functional juice
functional properties
antioxidants
Bebida mista
suco funcional
propriedades funcionais
antioxidantes
Bebida mixta
zumo funcional
propiedades funcionales
antioxidantes
topic Mixed drink
functional juice
functional properties
antioxidants
Bebida mista
suco funcional
propriedades funcionais
antioxidantes
Bebida mixta
zumo funcional
propiedades funcionales
antioxidantes
description The mixed juice is defined as a mixture of two or more fruits, combination of fruit and vegetable, combination of the edible parts of vegetables or mixture of fruit and vegetable juice, being the combination constituted of mixed juice, followed by the list of fruits and vegetables used, in descending order of quantities present in the mixture. This work aimed to evaluate the formulation of 100 mL of functional mixed juice with 69.15% coconut water, 15.0% passion fruit, 10.0% yam, 5.0% lemon, 0.8% stevia (natural sweetener free of restrictions) and 0.05% ginger, evaluating the vitamin C content found. The raw materials were purchased in the local market of the city of Imperatriz- MA, then the juice ingredients were sanitized and processed in the Vegetable laboratory of the Federal University of Maranhão, all components were liquefied together. Then submitted to physical-chemical analysis of pH, soluble solids, total titratable acidity and vitamin C content. All these analyses were performed in triplicate for beverage characterization. The results obtained in the physical-chemical analyses revealed that all the parameters evaluated are in accordance with the legislation in force. The ascorbic acid content was 495.22 mg/100g, which added a relevant nutritional value to the formulated product, since it is an important nutrient not synthesized by humans and requires daily intake, besides having antioxidant properties, thus revealing that the functional mixed juice can be considered a new product, since there is no reference of comparison with the values found. This study provides important contributions to the functional beverage segment, since the ingredients used can help in the prevention or treatment of diseases, besides their nutritional properties. It is evident that the natural sweetener used exempts the beverage from consumption restrictions.
publishDate 2022
dc.date.none.fl_str_mv 2022-12-21
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://periodicos.ufv.br/jcec/article/view/15104
10.18540/jcecvl8iss10pp15104-1e
url https://periodicos.ufv.br/jcec/article/view/15104
identifier_str_mv 10.18540/jcecvl8iss10pp15104-1e
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://periodicos.ufv.br/jcec/article/view/15104/7700
dc.rights.driver.fl_str_mv Copyright (c) 2022 The Journal of Engineering and Exact Sciences
https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2022 The Journal of Engineering and Exact Sciences
https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade Federal de Viçosa - UFV
publisher.none.fl_str_mv Universidade Federal de Viçosa - UFV
dc.source.none.fl_str_mv The Journal of Engineering and Exact Sciences; Vol. 8 No. 10 (2022); 15104-1e
The Journal of Engineering and Exact Sciences; Vol. 8 Núm. 10 (2022); 15104-1e
The Journal of Engineering and Exact Sciences; v. 8 n. 10 (2022); 15104-1e
2527-1075
reponame:The Journal of Engineering and Exact Sciences
instname:Universidade Federal de Viçosa (UFV)
instacron:UFV
instname_str Universidade Federal de Viçosa (UFV)
instacron_str UFV
institution UFV
reponame_str The Journal of Engineering and Exact Sciences
collection The Journal of Engineering and Exact Sciences
repository.name.fl_str_mv The Journal of Engineering and Exact Sciences - Universidade Federal de Viçosa (UFV)
repository.mail.fl_str_mv
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