Antioxidant activity, sensory analysis and acceptability of red fruit juice supplemented with Brazilian green propolis

Abstract

In this work were determining the total phenolic content, total flavonoids and antioxidant capacity in formulations of red fruit juice supplemented with different concentrations of aqueous extract of Brazilian green propolis. And, also was investigate the formulation sensory acceptance by volunteers' consumers. The addition of propolis to red fruit juice increased the content of total phenolic compounds and flavonoids, enhanced the antioxidant activity of the final product as assessed by radical scavenging DPPH and ABTS and FRAP methods, and no negative effect on consumer taste. All red fruit juice formulations containing propolis presented significant results through overall acceptability test and were approved in relation to purchase intent by the volunteer consumers. Formulation F3 (6.1 mg.mL -1 ) showed the best results. The antioxidant activity increment was proportional to the concentration of aqueous green propolis extracts added to the juice. The positive purchase intention reached up 64.75% of participants' acceptance. A new, sugar-free drink with pleasurable sensory and functional properties, combined with health benefits, has been obtained.

Freezing and storage on aquatic food: underlying mechanisms and implications on quality deterioration

“…The sensory evaluation method is quick and easy, and a professionally trained sensory evaluation team can assess all these sensory characteristics well. Otherwise, the evaluation score is easily affected by the physical and psychological condition of the assessor, and has certain limitations, so to accurately determine the impact of freezing on the quality of aquatic products usually also need to use electronic technology, such as E-tongue, E-nose and other instruments to detect the taste and odor of aquatic products, and physiochemical quality combined with the sensory evaluation results for calibration (Lopes et al, 2022).…”