Elaboration, characterization and color stability of an isotonic beverage based on whey permeate with carotenoid powder from pequi
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2021 |
| Outros Autores: | , , , , |
| Tipo de documento: | Artigo |
| Idioma: | eng |
| Título da fonte: | Research, Society and Development |
| Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/17233 |
Resumo: | The aim of our research was to elaborate, characterize and evaluate the stability under light/darkness and different temperatures (4 and 25 ºC) of the color of an isotonic beverage based on whey permeate with carotenoid extract powder from pequi, and verify its microbiological safety and sensory acceptance. The 3% (w/v) concentration of powdered carotenoid from pequi was chosen because it has osmolality (314.89 mOsmol/L) in the range of hydroelectrolytic beverages and light-yellow tint. The beverage was evaluated for minerals Na (662 mg/L), K (1363.73 mg/L), total carotenoids (75.9 mg/L) and antioxidant capacity by the radicals ABTS (10.79 μmol equivalent Trolox/100 mL) and DPPH (73.38 μmol equivalent Trolox/100 mL), had good sensory acceptance by athletes and remained within microbiological criteria during stability study. The color coordinate L* has undergone less change and C*, greater change. The condition darkness at 4 ºC showed less change in yellow tint, for more than 30 days (t1/2=121.6 day). Due to its characteristics, the beverage has potential benefits for consumption by athletes, because besides being isotonic, it has bioactive properties of pequi carotenoids and natural constituents of whey permeate. The use of permeate, often discarded as effluent, has benefits for the environment. |
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Elaboration, characterization and color stability of an isotonic beverage based on whey permeate with carotenoid powder from pequiElaboracion, caracterización y estabilidad de color de bebida isotônica a base de permeado de suero com carotenoides em polvo de pequiElaboração, caracterização e estabilidade de cor de bebida isotônica à base de permeado de soro de leite com carotenoide em pó de pequiTeor total de carotenoidesMetabólitos secundários bioativosPigmentos naturaisEstudo de estabilidadeAceitação sensorialSegurança microbiológica.Total carotenoid contentBioactive secondary metabolitesNatural pigmentsStability studySensory acceptanceMicrobiological safety.Contenido total de carotenoidesMetabolitos secundarios bioactivosPigmentos naturalesEstudio de estabilidadAceptación sensorialSeguridad microbiológica.The aim of our research was to elaborate, characterize and evaluate the stability under light/darkness and different temperatures (4 and 25 ºC) of the color of an isotonic beverage based on whey permeate with carotenoid extract powder from pequi, and verify its microbiological safety and sensory acceptance. The 3% (w/v) concentration of powdered carotenoid from pequi was chosen because it has osmolality (314.89 mOsmol/L) in the range of hydroelectrolytic beverages and light-yellow tint. The beverage was evaluated for minerals Na (662 mg/L), K (1363.73 mg/L), total carotenoids (75.9 mg/L) and antioxidant capacity by the radicals ABTS (10.79 μmol equivalent Trolox/100 mL) and DPPH (73.38 μmol equivalent Trolox/100 mL), had good sensory acceptance by athletes and remained within microbiological criteria during stability study. The color coordinate L* has undergone less change and C*, greater change. The condition darkness at 4 ºC showed less change in yellow tint, for more than 30 days (t1/2=121.6 day). Due to its characteristics, the beverage has potential benefits for consumption by athletes, because besides being isotonic, it has bioactive properties of pequi carotenoids and natural constituents of whey permeate. The use of permeate, often discarded as effluent, has benefits for the environment.El objetivo de nuestra investigación fue elaborar, caracterizar y evaluar la estabilidad bajo luz/oscuridad y diferentes temperaturas (4 y 25 ºC) del color de una bebida isotónica a base de permeado de suero con extracto de carotenoide en polvo de pequi, y verificar su seguridad microbiológica. y aceptación sensorial. Se eligió la concentración del 3% (m/v) de carotenoide en polvo de pequi porque tiene osmolalidad (314,89 mOsmol/L) en el rango de las bebidas hidroelectrolíticas y tinte amarillo claro. La bebida fue evaluada en cuanto a minerales Na (662 mg/L), K (1363,73 mg/L), carotenoides totales (75,9 mg/L) y capacidad antioxidante por los radicales ABTS (10,79 μmol equivalente Trolox/100 mL) y DPPH (73,38 μmol equivalente Trolox/100 mL), tuvo una buena aceptación sensorial por parte de los atletas y se mantuvo dentro de los criterios microbiológicos durante el estudio de estabilidad. La coordenada de color L* ha sufrido menos cambios y C*, un cambio mayor. La condición de oscuridad a 4 ºC mostró menos cambio en el tinte amarillo, por más de 30 días (t 1/2 = 121.6 día). Por sus características, la bebida tiene potenciales beneficios para el consumo de los deportistas, pues además de ser isotónica, posee propiedades bioactivas de los carotenoides de pequi y constituyentes naturales del permeado de suero. El uso de permeado, a menudo descartado como efluente, tiene beneficios para el medio ambiente.O objetivo de nossa pesquisa foi elaborar, caracterizar e avaliar a estabilidade sob condições de armazenamento em claro/escuro e diferentes temperaturas (4 e 25 ºC) da cor de uma bebida isotônica à base de permeado de soro com extrato de carotenoide em pó de pequi, e verificar sua segurança microbiológica. e aceitação sensorial. A concentração de 3% (m/v) de carotenoide em pó de pequi foi escolhida por apresentar osmolalidade (314,89 mOsmol/L) na faixa das bebidas hidroeletrolíticas e tonalidade amarelo-claro. A bebida foi avaliada quanto aos minerais Na (662 mg/L), K (1363,73 mg/L), carotenoides totais (75,9 mg/L) e capacidade antioxidante pelos radicais ABTS (10,79 μmol equivalente Trolox/100 mL) e DPPH (73,38 μmol equivalente Trolox/100 mL), teve boa aceitação sensorial pelos atletas e manteve-se dentro dos critérios microbiológicos durante o estudo de estabilidade. A coordenada de cor L* sofreu menos alteração e C*, maior alteração. A condição escuridão a 4 ºC apresentou menor mudança na tonalidade amarela, por mais de 30 dias (t1/2 = 121,6 dias). Pelas suas características, a bebida apresenta benefícios potenciais para o consumo de atletas, pois além de ser isotônica, possui propriedades bioativas dos carotenoides do pequi e constituintes naturais do permeado do soro de leite. O uso de permeado, muitas vezes descartado como efluente, traz benefícios ao meio ambiente.Research, Society and Development2021-07-15info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1723310.33448/rsd-v10i8.17233Research, Society and Development; Vol. 10 No. 8; e41810817233Research, Society and Development; Vol. 10 Núm. 8; e41810817233Research, Society and Development; v. 10 n. 8; e418108172332525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/17233/15631Copyright (c) 2021 Letícia Rocha Ferreira; Edimar Aparecida Filomeno Fontes; Letícia Mafle Guimarães Marinho; Frederico Augusto Ribeiro de Barros; Paulo César Stringheta; Afonso Mota Ramoshttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessFerreira, Letícia Rocha Fontes, Edimar Aparecida Filomeno Marinho, Letícia Mafle Guimarães Barros, Frederico Augusto Ribeiro de Stringheta, Paulo César Ramos, Afonso Mota 2021-08-21T18:46:59Zoai:ojs.pkp.sfu.ca:article/17233Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:37:37.114211Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
| dc.title.none.fl_str_mv |
Elaboration, characterization and color stability of an isotonic beverage based on whey permeate with carotenoid powder from pequi Elaboracion, caracterización y estabilidad de color de bebida isotônica a base de permeado de suero com carotenoides em polvo de pequi Elaboração, caracterização e estabilidade de cor de bebida isotônica à base de permeado de soro de leite com carotenoide em pó de pequi |
| title |
Elaboration, characterization and color stability of an isotonic beverage based on whey permeate with carotenoid powder from pequi |
| spellingShingle |
Elaboration, characterization and color stability of an isotonic beverage based on whey permeate with carotenoid powder from pequi Ferreira, Letícia Rocha Teor total de carotenoides Metabólitos secundários bioativos Pigmentos naturais Estudo de estabilidade Aceitação sensorial Segurança microbiológica. Total carotenoid content Bioactive secondary metabolites Natural pigments Stability study Sensory acceptance Microbiological safety. Contenido total de carotenoides Metabolitos secundarios bioactivos Pigmentos naturales Estudio de estabilidad Aceptación sensorial Seguridad microbiológica. |
| title_short |
Elaboration, characterization and color stability of an isotonic beverage based on whey permeate with carotenoid powder from pequi |
| title_full |
Elaboration, characterization and color stability of an isotonic beverage based on whey permeate with carotenoid powder from pequi |
| title_fullStr |
Elaboration, characterization and color stability of an isotonic beverage based on whey permeate with carotenoid powder from pequi |
| title_full_unstemmed |
Elaboration, characterization and color stability of an isotonic beverage based on whey permeate with carotenoid powder from pequi |
| title_sort |
Elaboration, characterization and color stability of an isotonic beverage based on whey permeate with carotenoid powder from pequi |
| author |
Ferreira, Letícia Rocha |
| author_facet |
Ferreira, Letícia Rocha Fontes, Edimar Aparecida Filomeno Marinho, Letícia Mafle Guimarães Barros, Frederico Augusto Ribeiro de Stringheta, Paulo César Ramos, Afonso Mota |
| author_role |
author |
| author2 |
Fontes, Edimar Aparecida Filomeno Marinho, Letícia Mafle Guimarães Barros, Frederico Augusto Ribeiro de Stringheta, Paulo César Ramos, Afonso Mota |
| author2_role |
author author author author author |
| dc.contributor.author.fl_str_mv |
Ferreira, Letícia Rocha Fontes, Edimar Aparecida Filomeno Marinho, Letícia Mafle Guimarães Barros, Frederico Augusto Ribeiro de Stringheta, Paulo César Ramos, Afonso Mota |
| dc.subject.por.fl_str_mv |
Teor total de carotenoides Metabólitos secundários bioativos Pigmentos naturais Estudo de estabilidade Aceitação sensorial Segurança microbiológica. Total carotenoid content Bioactive secondary metabolites Natural pigments Stability study Sensory acceptance Microbiological safety. Contenido total de carotenoides Metabolitos secundarios bioactivos Pigmentos naturales Estudio de estabilidad Aceptación sensorial Seguridad microbiológica. |
| topic |
Teor total de carotenoides Metabólitos secundários bioativos Pigmentos naturais Estudo de estabilidade Aceitação sensorial Segurança microbiológica. Total carotenoid content Bioactive secondary metabolites Natural pigments Stability study Sensory acceptance Microbiological safety. Contenido total de carotenoides Metabolitos secundarios bioactivos Pigmentos naturales Estudio de estabilidad Aceptación sensorial Seguridad microbiológica. |
| description |
The aim of our research was to elaborate, characterize and evaluate the stability under light/darkness and different temperatures (4 and 25 ºC) of the color of an isotonic beverage based on whey permeate with carotenoid extract powder from pequi, and verify its microbiological safety and sensory acceptance. The 3% (w/v) concentration of powdered carotenoid from pequi was chosen because it has osmolality (314.89 mOsmol/L) in the range of hydroelectrolytic beverages and light-yellow tint. The beverage was evaluated for minerals Na (662 mg/L), K (1363.73 mg/L), total carotenoids (75.9 mg/L) and antioxidant capacity by the radicals ABTS (10.79 μmol equivalent Trolox/100 mL) and DPPH (73.38 μmol equivalent Trolox/100 mL), had good sensory acceptance by athletes and remained within microbiological criteria during stability study. The color coordinate L* has undergone less change and C*, greater change. The condition darkness at 4 ºC showed less change in yellow tint, for more than 30 days (t1/2=121.6 day). Due to its characteristics, the beverage has potential benefits for consumption by athletes, because besides being isotonic, it has bioactive properties of pequi carotenoids and natural constituents of whey permeate. The use of permeate, often discarded as effluent, has benefits for the environment. |
| publishDate |
2021 |
| dc.date.none.fl_str_mv |
2021-07-15 |
| dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
| format |
article |
| status_str |
publishedVersion |
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https://rsdjournal.org/index.php/rsd/article/view/17233 10.33448/rsd-v10i8.17233 |
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https://rsdjournal.org/index.php/rsd/article/view/17233 |
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10.33448/rsd-v10i8.17233 |
| dc.language.iso.fl_str_mv |
eng |
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eng |
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https://rsdjournal.org/index.php/rsd/article/view/17233/15631 |
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https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
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https://creativecommons.org/licenses/by/4.0 |
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openAccess |
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application/pdf |
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Research, Society and Development |
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Research, Society and Development |
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Research, Society and Development; Vol. 10 No. 8; e41810817233 Research, Society and Development; Vol. 10 Núm. 8; e41810817233 Research, Society and Development; v. 10 n. 8; e41810817233 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
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Universidade Federal de Itajubá (UNIFEI) |
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UNIFEI |
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Research, Society and Development |
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Research, Society and Development |
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Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
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1797052807484801024 |