Elaboration and Characterization of Apple Nectars Supplemented with Araçá-boi (Eugenia stipitata Mac Vaugh—Myrtaceae)

Abstract

Fruits and vegetables are known as sources of nutritionally important phytochemicals, such as phenolic compounds, and Brazilian biodiversity may be hiding many underexplored fruits with potential health benefits. In this study, we formulated a fruit-based beverage by supplementing known amounts of freeze-dried araçá-boi (Eugenia stipitata) (FD) to a commercial apple nectar in order to evaluate the impact in terms of nutritional (level of phenolic compounds, flavonoids and antioxidant capacity) and sensory parameters. The best acceptance was evidenced for the apple nectar supplemented with 1 g/L of FD, while no statistically significant changes were obtained for non-supplemented apple nectar and apple nectar supplemented with 5 or 10 g/L FD. Lower acceptances for apple nectars supplemented with 15, 20 or 30 g/L FD were suggested to be caused by an increase in acidity. In general, total phenols, flavonoids and antioxidant capacity (DPPH, TEAC and ORAC) increased with the supplementation level, although not always a statistically significant difference was observed. When compared to control (non-supplemented), the apple nectar supplemented with 10 g/L FD presented a significant increase in total phenols, flavonoids and antioxidant capacity (except for ORAC assay), and therefore this level of supplementation was considered ideal, considering both nutritional and sensory properties.

Eco-Friendly Processing of Momordica Charantia L. Based Chemical Free Functionally Enriched Nectar And Evaluation of Its Nutritional Profile

“…Further, mixing of spice extract might be the additional advantage to improve the overall phenolic content of S3 nectar. Baldini et al (2017) observed a similar trend of increase in the resulting values of phenolics in apple nectar when supplemented with freeze-dried Araçá-boi. Resulting values illustrated in Fig.…”

“…Further, vegetables and fruits are considered as an excellent means of delivering bioactive compounds. Thus, the beverage industry isfocusing on blending the nutritionally rich medicinal vegetables with fruit juices to improve the overall functional and flavor profile (Baldini et al 2017).…”

Comportamento higroscópico da polpa de Araçá-boi (Eugenia stipitata) em pó obtida pelo método de liofilização com diferentes concentrações de maltodextrina

“…No entanto apesar de todas essas propriedades o araçá-boi ainda apresenta uma perecibilidade alta, dificultando principalmente a logística no que diz respeito a sua comercialização, além de apresentar poucos estudos relacionados a sua caracterização físico-química e sensibilidade microbiologia o que dificulta ainda mais o conhecimento abrangente de suas características de conservação (Baldini et al, 2017). Com isso faz-se necessário a busca de tecnologias de conservação para manutenção das propriedades funcionais e nutricionais, possibilitando o alcance de novos mercados.…”

Technological and health properties and main challenges in the production of vegetable beverages and dairy analogs

“…All over the world, there are traditional non-dairy bev-erages produced by hand that is based on PBDS and, in some cases, fruit juices and nectars. [27][28][29][30] In beverages, fermentation can occur spontaneously (due to the presence of microorganisms from the raw material itself ) or controlled (by the addition of selected microorganisms). For large-scale production, spontaneous fermentation is not attractive due to the high risk of contamination, which compromises the shelf life of the product and the availability of safe food.…”

“…All over the world, there are traditional non-dairy beverages produced by hand that is based on PBDS and, in some cases, fruit juices and nectars. 27–30…”