Physicochemical Characterization, Antioxidant Capacity, and Sensory Properties of Murici (Byrsonima crassifolia (L.) Kunth) and Taperebá (Spondias mombin L.) Beverages

Abstract

Amazonian fruits are excellent sources of bioactive compounds and can be used in beverages to improve the nutritional and sensorial characteristics. The present study aimed to develop a blend of murici (Byrsonima Crassifolia (L.) Kunth) and taperebá (Spondias Mombin L.) through experimental design and investigating the nutritional and sensorial characteristics of fruits and beverages. The murici was highlighted as higher vitamin C content (58.88 mg · 100 g−1) compared to taperebá (25.93 mg · 100 g−1). The murici and taperebá are good sources of total phenolic compounds (taperebá 1304.15 ± 19.14 mgGAE · 100 g−1 and the murici of 307.52 ± 19.73 mg GAE · 100 g−1) and flavonoids (174.87 ± 1.76 μgQE/g and 129.46 ± 10.68 μgQE/g, murici and taperebá, respectively), when compared to other Brazilian fruits. The antioxidant capacity in different methods revealed that the taperebá had a higher average in the results, only in the ORAC method and did not present a significant difference (p > 0.05) in relation to the murici. The beverage development was performed using experimental design 23, showed through sensory analysis and surface response methodology that murici and high sugar content (between 12.5 and 14.2% of sugar) influenced in sensory acceptance. Our findings indicate that beverages with improved nutrition and a sensory acceptance can be prepared using taperebá and murici fruits.

Phenolic Compound Profile by UPLC-MS/MS and Encapsulation with Chitosan of Spondias mombin L. Fruit Peel Extract from Cerrado Hotspot—Brazil

“…In this study, the authors verified that the dry pulp of taperebá presented a higher content of phenolic compounds (TP) (712.72 ± 8.71 µg/g) when compared to other fruits, such as açaí-do-Amazonas (264.53 ± 10.56 µg/g) (Euterpe precatoria). Aniceto et al (2021) [8] also found a similar trend in the values of phenolic compounds from taperebá (~1300 mg GAE/100 g of commercial frozen pulp) when compared to murici (Byrsonima crassifolia (L.) Kunth, ~300 mg GAE/100 g of commercial frozen pulp). Another piece of research, carried out by Abiodun et al (2020) [30], quantified interesting values of phenolic compounds in taperebá seeds (Spondias mombin L.) (~240.00 GAE/g seed).…”

“…The taperebá (Spondias mombin L.), also called cajá, cajá verdadeiro and cajá-mirim, is a member of the Anacardiaceae family and can be found in tropical areas of America, Asia and Africa, presenting as a small ovoid drupe with thin yellowish skin and a bittersweet taste [5]. This wild fruit from the Cerrado has shown important characteristics, due to the significant content of some phenolic compounds [6][7][8][9], demonstrating biological effects such as cytotoxic activity in ovarian cancer cells [9], gastroprotective action in rats [10] and antioxidant ability [8].…”

“…In addition to taperebá pulp, which is the part of the fruit used in most studies [5,8,10], its peel also has a considerable concentration of total polyphenols [7]. The taperebá peel can be considered industrial waste, and it is usually discarded, wasting its economic and functional potential [11].…”

“…Bioactives, such as the polyphenols in taperebá [6][7][8][9], may present advantageous characteristics, such as anti-cancer, anti-inflammatory and antioxidant properties. Studies evidenced that the ingestion of these compounds can contribute to the reduction of oxidative damage and chronic diseases [15][16][17].…”

Production and Shelf-Life Study of Probiotic Caja (Spondias mombin L.) Pulp Using Bifidobacterium animalis ssp. Lactis B94

“…In Brazil, the biodiversity of native fruits represents an important source of vitamins. The cultivation and consumption of especially exotic fruits are increasing in local and international markets, holding a potential interest due to the recognition of their nutritional and therapeutic value [2]. In addition, the appreciation of native exotic fruits brings benefits to family farming and consequently contributes to the improvement of global food and nutritional security [3] due to the high content of bioactive molecules present in the fruits.…”