Ascorbic acid content in functional mixed juice
Autor(a) principal: | |
---|---|
Data de Publicação: | 2022 |
Outros Autores: | , |
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. |
id |
UFV-6_3029a15e838add55a1db1441fde8d5f3 |
---|---|
oai_identifier_str |
oai:ojs.periodicos.ufv.br:article/15104 |
network_acronym_str |
UFV-6 |
network_name_str |
The Journal of Engineering and Exact Sciences |
repository_id_str |
|
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 |
|
_version_ |
1808845247660163072 |