Use of bacaba peel for the development of hydroelectrolytic beverages and their consumer acceptance
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Journal of Pharmaceutical Sciences |
Texto Completo: | https://www.revistas.usp.br/bjps/article/view/211866 |
Resumo: | The hydroelectrolytic beverages segment has been expading its market and introducing new flavors in order to meet the demand for new products. However, experimental studies find concerns about the chemical compositions of these drinks. The aim of this study was to develop a drink without synthetic coloring or flavoring, with functional attributes based on the bacaba (Oenocarpus bacaba Mart.) peel extract. Two hydroelectrolytic drinks were developed, one hypotonic and the other isotonic, containing 0.5 and 1.0% of bacaba peel extract. Physicochemical characterization, determination of total phenolic compounds, anthocyanins, and antioxidant capacity were perfomed, in addition to color evaluation, as well as sensory analysis by means of preference tests. The developed formulations showed potential antioxidant activity and natural red coloring due to the phenolic compounds and anthocyanins present in the beverages. The sensory evaluation indicated positive acceptance by the tasters regarding the addition of the bacaba peel extract to the beverage formulations. The developed formulations demonstrated that the use of the bacaba peel is a viable option for the production of sports drinks, acting as a natural dye and offering health benefits due to its bioactive compounds. |
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Brazilian Journal of Pharmaceutical Sciences |
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Use of bacaba peel for the development of hydroelectrolytic beverages and their consumer acceptanceAnthocyaninsOenocarpus bacaba MartPeelSports beveragesThe hydroelectrolytic beverages segment has been expading its market and introducing new flavors in order to meet the demand for new products. However, experimental studies find concerns about the chemical compositions of these drinks. The aim of this study was to develop a drink without synthetic coloring or flavoring, with functional attributes based on the bacaba (Oenocarpus bacaba Mart.) peel extract. Two hydroelectrolytic drinks were developed, one hypotonic and the other isotonic, containing 0.5 and 1.0% of bacaba peel extract. Physicochemical characterization, determination of total phenolic compounds, anthocyanins, and antioxidant capacity were perfomed, in addition to color evaluation, as well as sensory analysis by means of preference tests. The developed formulations showed potential antioxidant activity and natural red coloring due to the phenolic compounds and anthocyanins present in the beverages. The sensory evaluation indicated positive acceptance by the tasters regarding the addition of the bacaba peel extract to the beverage formulations. The developed formulations demonstrated that the use of the bacaba peel is a viable option for the production of sports drinks, acting as a natural dye and offering health benefits due to its bioactive compounds.Universidade de São Paulo. Faculdade de Ciências Farmacêuticas2023-04-28info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistas.usp.br/bjps/article/view/21186610.1590/s2175-97902023e21762Brazilian Journal of Pharmaceutical Sciences; Vol. 59 (2023); e21762Brazilian Journal of Pharmaceutical Sciences; v. 59 (2023); e21762Brazilian Journal of Pharmaceutical Sciences; Vol. 59 (2023); e217622175-97901984-8250reponame:Brazilian Journal of Pharmaceutical Sciencesinstname:Universidade de São Paulo (USP)instacron:USPenghttps://www.revistas.usp.br/bjps/article/view/211866/194618https://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessBaldissera, LuanaDebiasi, Bryan WenderAgostini, Juliana da SilvaRibeiro, Elton BritoSugui, Marina MarikoAndrighetti, Carla ReginaValladão, Dênia Mendes Sousa2023-05-31T18:59:27Zoai:revistas.usp.br:article/211866Revistahttps://www.revistas.usp.br/bjps/indexPUBhttps://old.scielo.br/oai/scielo-oai.phpbjps@usp.br||elizabeth.igne@gmail.com2175-97901984-8250opendoar:2023-05-31T18:59:27Brazilian Journal of Pharmaceutical Sciences - Universidade de São Paulo (USP)false |
dc.title.none.fl_str_mv |
Use of bacaba peel for the development of hydroelectrolytic beverages and their consumer acceptance |
title |
Use of bacaba peel for the development of hydroelectrolytic beverages and their consumer acceptance |
spellingShingle |
Use of bacaba peel for the development of hydroelectrolytic beverages and their consumer acceptance Baldissera, Luana Anthocyanins Oenocarpus bacaba Mart Peel Sports beverages |
title_short |
Use of bacaba peel for the development of hydroelectrolytic beverages and their consumer acceptance |
title_full |
Use of bacaba peel for the development of hydroelectrolytic beverages and their consumer acceptance |
title_fullStr |
Use of bacaba peel for the development of hydroelectrolytic beverages and their consumer acceptance |
title_full_unstemmed |
Use of bacaba peel for the development of hydroelectrolytic beverages and their consumer acceptance |
title_sort |
Use of bacaba peel for the development of hydroelectrolytic beverages and their consumer acceptance |
author |
Baldissera, Luana |
author_facet |
Baldissera, Luana Debiasi, Bryan Wender Agostini, Juliana da Silva Ribeiro, Elton Brito Sugui, Marina Mariko Andrighetti, Carla Regina Valladão, Dênia Mendes Sousa |
author_role |
author |
author2 |
Debiasi, Bryan Wender Agostini, Juliana da Silva Ribeiro, Elton Brito Sugui, Marina Mariko Andrighetti, Carla Regina Valladão, Dênia Mendes Sousa |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
Baldissera, Luana Debiasi, Bryan Wender Agostini, Juliana da Silva Ribeiro, Elton Brito Sugui, Marina Mariko Andrighetti, Carla Regina Valladão, Dênia Mendes Sousa |
dc.subject.por.fl_str_mv |
Anthocyanins Oenocarpus bacaba Mart Peel Sports beverages |
topic |
Anthocyanins Oenocarpus bacaba Mart Peel Sports beverages |
description |
The hydroelectrolytic beverages segment has been expading its market and introducing new flavors in order to meet the demand for new products. However, experimental studies find concerns about the chemical compositions of these drinks. The aim of this study was to develop a drink without synthetic coloring or flavoring, with functional attributes based on the bacaba (Oenocarpus bacaba Mart.) peel extract. Two hydroelectrolytic drinks were developed, one hypotonic and the other isotonic, containing 0.5 and 1.0% of bacaba peel extract. Physicochemical characterization, determination of total phenolic compounds, anthocyanins, and antioxidant capacity were perfomed, in addition to color evaluation, as well as sensory analysis by means of preference tests. The developed formulations showed potential antioxidant activity and natural red coloring due to the phenolic compounds and anthocyanins present in the beverages. The sensory evaluation indicated positive acceptance by the tasters regarding the addition of the bacaba peel extract to the beverage formulations. The developed formulations demonstrated that the use of the bacaba peel is a viable option for the production of sports drinks, acting as a natural dye and offering health benefits due to its bioactive compounds. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-04-28 |
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://www.revistas.usp.br/bjps/article/view/211866 10.1590/s2175-97902023e21762 |
url |
https://www.revistas.usp.br/bjps/article/view/211866 |
identifier_str_mv |
10.1590/s2175-97902023e21762 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://www.revistas.usp.br/bjps/article/view/211866/194618 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
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 de São Paulo. Faculdade de Ciências Farmacêuticas |
publisher.none.fl_str_mv |
Universidade de São Paulo. Faculdade de Ciências Farmacêuticas |
dc.source.none.fl_str_mv |
Brazilian Journal of Pharmaceutical Sciences; Vol. 59 (2023); e21762 Brazilian Journal of Pharmaceutical Sciences; v. 59 (2023); e21762 Brazilian Journal of Pharmaceutical Sciences; Vol. 59 (2023); e21762 2175-9790 1984-8250 reponame:Brazilian Journal of Pharmaceutical Sciences instname:Universidade de São Paulo (USP) instacron:USP |
instname_str |
Universidade de São Paulo (USP) |
instacron_str |
USP |
institution |
USP |
reponame_str |
Brazilian Journal of Pharmaceutical Sciences |
collection |
Brazilian Journal of Pharmaceutical Sciences |
repository.name.fl_str_mv |
Brazilian Journal of Pharmaceutical Sciences - Universidade de São Paulo (USP) |
repository.mail.fl_str_mv |
bjps@usp.br||elizabeth.igne@gmail.com |
_version_ |
1800222918035111936 |