Antocianinas de açaí (Euterpe oleracea mart.) e casca de jabuticaba (Myrciaria jaboticaba) na formulação de bebidas isotônicas

• Autor(a) principal: Cipriano, Paula de Aguiar
• Data de Publicação: 2011
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: LOCUS Repositório Institucional da UFV
• Texto Completo: http://locus.ufv.br/handle/123456789/2905
• topic: Jabuticaba; Açaí; Bebidas isotônicas; Jabuticaba; Açaí; Isotonica beverages; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS

Natural pigments, such as anthocyanins, provide color to a variety of food systems thus contributing to their visual aspects, which is an important attribute in the acceptance and preference of the consumers. Some fruits, like acai and jabuticaba, present high contents of anthocyanins and considerable antioxidant activity, suggesting that a high intake of foods rich in these compounds contributes with a decrease in the risk of developing various chronic degenerative disorders. It is within this context that the use of such pigments in isotonic beverages is justified since the consumers of these products are associated with healthy eating habits, and opt for more natural products, rather than the synthetic ones. The limitation in the use of such pigments lies on their instability issues, thus studies evaluating the shelf life of products added of anthocyanins are required for better a understanding of their possible applications. Therefore, the objective of this study was to develop and characterize isotonic beverages added of anthocyanin extracts of jabuticaba peels and acai pulp, as well as of a blend of both extracts; determine the content of phenolics, anthocyanins, and the antioxidant activity of the isotonic drinks; determine the sensory acceptance of the formulated beverages, in comparison to a commercial brand; as well as to evaluate the stability of the most accepted beverages, in this study. To produce the drinks, anthocyanin extracts of jabuticaba peels and acai pulp, as well as a blend of both extracts. The beverages were characterized for their physico-chemical (pH, ATT, SST, ratio SST/ATT and osmolality) and colorimetric (L*, C* and h*) parameters, content of bioactive compounds (total phenolics and anthocyanins) and antioxidant activity. A sensory analysis was conducted at a local gym in order to obtain information concerning the acceptance of the drinks, when compared to a commercial brand of isotonic beverage. Then, a shelf life study was carried out with the most accepted drinks in the sensory analysis test (added of jabuticaba peels and acai pulp extracts). The beverages were stored under the presence and absence of light (25ºC), and under refrigeration conditions (4ºC), for a period of 63 days. The physico-chemical analysis of the drinks indicated that they were within the standards of quality and identity for this category of drinks. The anthocyanin content for the formulated drinks were of 9,44mg·L-1; 9,06mg·L-1 and 9,28mg·L-1, for the isotonic beverages formulated with extracts of jabuticaba peels, acai pulp and the blend of extracts, respectively; the phenolic content varied from 93,04mgAGE·L-1, to the jabuticaba drink, to 60,64mgAGE·L-1, for the acai beverage; the antioxidant activity was greater in the isotonic drink formulated with jabuticaba peel extracts, when compared to the acai one, which presented activity. According to the colorimetric coordenadas of the CIE system, the isotonic beverages formulated with anthocyanin extratcts showed shades of colors with high brightness, intensity (great C* values), which tended to red colors (small h* values), characteristic of anthocyanin presence. The acceptance of the isotonic drinks added of anthocyanin extracts of jabuticaba peels and acai pulp was not significantly affected (p<0,05) by the addiction of natural pigments, for both beverages were similarly accepted to the commercial one, on either the color test, with hedonic terms varying from slightly liked to liked a lot, as well as the global impression, with hedonic terms varying between slightly liked to moderately liked. The stability study of the beverages revealed that the content of bioactive parameters were determiners of the shelf life of the drinks. It can be concluded that it is possible to use natural pigments in the formulation of isotonic drinks, since not only they meet the requirements of the current physical-chemical legislation and standards of color and flavor, but can also be beneficial to our health, by the presence of bioactive compounds.