Caracterização físico-química e potencial funcional de bebida mista desenvolvida com suco de xique-xique (Pilosocereus gounellei) e maracujá (Passiflora edulis)

• Ano de defesa: 2021
• Autor(a) principal: Oliveira, Julia Mariano Caju de
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal da Paraíba; Brasil; Ciências da Nutrição; Programa de Pós-Graduação em Ciências da Nutrição; UFPB
• Palavras-chave em Português: Cactácea; Pilosocereus; Bebida funcional; Parâmetros físico-químicos; Compostos bioativos; Atividade antioxidante; Cactus; Functional beverage; Physical-chemical parameters; Bioactive compounds; Antioxidant activity; CNPQ::CIENCIAS DA SAUDE::NUTRICAO
• Link de acesso: https://repositorio.ufpb.br/jspui/handle/123456789/21130

The present study aimed to characterize physical-chemical parameters and to evaluate the functional potential of mixed drinks developed with xique-xique (Pilosocereus gounellei) and passion fruit (Passiflora edulis). Four formulations were prepared using different proportions of xique-xique and passion fruit juices, in addition to lemon juice (15%) and sugar cane syrup (5%), added in equal amounts for all formulations, being: BC (control beverage, without addition of xique-xique juice and with 80% of passion fruit juice), B30 (30% xique-xique juice and 50% passion fruit juice), B40 (40% xique-xique juice and 40% passion fruit juice) and B50 (50% xique-xique juice and 30% passion fruit juice). The developed products were submitted to physical and physical-chemical analysis (including sugar and organic acid profile), determination of total carotenoid content, total flavonoids, total phenolic compounds, total antioxidant activity (ABTS and FRAP) and determination of the phenolic compounds profile over 21 days of cold storage (4 ± 1 ºC). The pH decreased and the titratable acidity increased significantly over the storage time for most formulations (p < 0.05). Beverages containing xique-xique juice were significantly less acidic (7.90 - 10.97 g/100 mL) when compared to BC formulation (11.66 - 12.76 g/100 mL), in addition to presenting higher total ash contents, with emphasis on B50 and B40, with the highest values among all formulations (0.30 - 0.47 g/100 mL). BC showed higher average levels of total soluble solids (7.40 - 8.00 ºBrix) and total sugars (9.10 - 10.7 g/100 mL) (p < 0.05). An increase in these parameters values was also observed in most formulations on the last day of storage (p < 0.05). In relation to organic acids, citric acid was identified in higher concentrations in all beverages, with BC having significantly higher citric acid levels (0.97 - 1.12 g/100 mL) when compared to other formulations. For the phenolic compounds profile, CB and B30 had a higher content of syringic acid, epicatechin and epicatechin gallate, while B50 had higher levels of procyanidin A2, when compared to other beverages (p < 0.05). In general, beverages formulated with xique-xique juice showed better amounts of the researched bioactive compounds and greater antioxidant activity when compared to BC; with emphasis on B50, which presented higher values of total carotenoids (51.51 - 59.27 μg/100 mL), total flavonoids (1.39 - 2.15 mg EC/100 mL) and total phenolic compounds (68.49 - 115.66 mg EGA/100 mL), as well as for antioxidant activity by the ABTS (0.71 - 0.84 μmol Trolox/mL) and FRAP (0.33 - 0.39 μmol Trolox/mL) methods. Total phenolic compounds, total flavonoids, total carotenoids and antioxidant activity (ABTS and FRAP) reduced significantly after 21 days of storage for all formulations (p < 0.05). These results indicate that the addition of xique-xique juice to mixed drinks has enhanced its bioactive properties, especially of compounds with antioxidant properties, bringing the option of a new product for the functional beverage industry.