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Fruit‐based drink sensory, physicochemical, and antioxidant properties in the Amazon region: Murici (Byrsonima crassifolia (L.) Kunth and verbascifolia (L.) DC) and tapereba (Spondia mombin)

Increased fruit consumption due its protective effect on the organism is accompanied by the development of the processing industry of these products. The aim of this work was to optimize fruit pulp‐based beverage formulations from the murici and tapereba Amazon region, taking into account their sens...

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Autores principales: de Souza, Vanessa Rosse, Aniceto, Adriana, Abreu, Joel Pimentel, Montenegro, Julia, Boquimpani, Bruno, de Jesuz, Vanessa Azevedo, Elias Campos, Monique de Barros, Marcellini, Paulo Sérgio, Freitas‐Silva, Otniel, Cadena, Rafael, Teodoro, Anderson Junger
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7215202/
https://www.ncbi.nlm.nih.gov/pubmed/32405391
http://dx.doi.org/10.1002/fsn3.1520
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author de Souza, Vanessa Rosse
Aniceto, Adriana
Abreu, Joel Pimentel
Montenegro, Julia
Boquimpani, Bruno
de Jesuz, Vanessa Azevedo
Elias Campos, Monique de Barros
Marcellini, Paulo Sérgio
Freitas‐Silva, Otniel
Cadena, Rafael
Teodoro, Anderson Junger
author_facet de Souza, Vanessa Rosse
Aniceto, Adriana
Abreu, Joel Pimentel
Montenegro, Julia
Boquimpani, Bruno
de Jesuz, Vanessa Azevedo
Elias Campos, Monique de Barros
Marcellini, Paulo Sérgio
Freitas‐Silva, Otniel
Cadena, Rafael
Teodoro, Anderson Junger
author_sort de Souza, Vanessa Rosse
collection PubMed
description Increased fruit consumption due its protective effect on the organism is accompanied by the development of the processing industry of these products. The aim of this work was to optimize fruit pulp‐based beverage formulations from the murici and tapereba Amazon region, taking into account their sensory acceptance and antioxidant activity. Total soluble solid content, reducing sugar content, titratable acidity contents, pH, and ascorbic acid content were determined in pulps and formulations. The total content phenolic compounds and antioxidant activity were also evaluated. A 2(2) factorial experiment was formulated to optimize ingredients for the production of murici and tapereba fruit drinks. The murici pulp had higher acidity and higher ascorbic acid content. The analysis of phenolic compounds and antioxidant activity presented higher quantity in tapereba pulp. Tapereba‐based beverages had better acceptance by the evaluated criteria. Fruit‐based beverages murici and tapereba are a well‐accepted product and have important nutritional characteristics.
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spelling pubmed-72152022020-05-13 Fruit‐based drink sensory, physicochemical, and antioxidant properties in the Amazon region: Murici (Byrsonima crassifolia (L.) Kunth and verbascifolia (L.) DC) and tapereba (Spondia mombin) de Souza, Vanessa Rosse Aniceto, Adriana Abreu, Joel Pimentel Montenegro, Julia Boquimpani, Bruno de Jesuz, Vanessa Azevedo Elias Campos, Monique de Barros Marcellini, Paulo Sérgio Freitas‐Silva, Otniel Cadena, Rafael Teodoro, Anderson Junger Food Sci Nutr Original Research Increased fruit consumption due its protective effect on the organism is accompanied by the development of the processing industry of these products. The aim of this work was to optimize fruit pulp‐based beverage formulations from the murici and tapereba Amazon region, taking into account their sensory acceptance and antioxidant activity. Total soluble solid content, reducing sugar content, titratable acidity contents, pH, and ascorbic acid content were determined in pulps and formulations. The total content phenolic compounds and antioxidant activity were also evaluated. A 2(2) factorial experiment was formulated to optimize ingredients for the production of murici and tapereba fruit drinks. The murici pulp had higher acidity and higher ascorbic acid content. The analysis of phenolic compounds and antioxidant activity presented higher quantity in tapereba pulp. Tapereba‐based beverages had better acceptance by the evaluated criteria. Fruit‐based beverages murici and tapereba are a well‐accepted product and have important nutritional characteristics. John Wiley and Sons Inc. 2020-04-15 /pmc/articles/PMC7215202/ /pubmed/32405391 http://dx.doi.org/10.1002/fsn3.1520 Text en © 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc. This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
spellingShingle Original Research
de Souza, Vanessa Rosse
Aniceto, Adriana
Abreu, Joel Pimentel
Montenegro, Julia
Boquimpani, Bruno
de Jesuz, Vanessa Azevedo
Elias Campos, Monique de Barros
Marcellini, Paulo Sérgio
Freitas‐Silva, Otniel
Cadena, Rafael
Teodoro, Anderson Junger
Fruit‐based drink sensory, physicochemical, and antioxidant properties in the Amazon region: Murici (Byrsonima crassifolia (L.) Kunth and verbascifolia (L.) DC) and tapereba (Spondia mombin)
title Fruit‐based drink sensory, physicochemical, and antioxidant properties in the Amazon region: Murici (Byrsonima crassifolia (L.) Kunth and verbascifolia (L.) DC) and tapereba (Spondia mombin)
title_full Fruit‐based drink sensory, physicochemical, and antioxidant properties in the Amazon region: Murici (Byrsonima crassifolia (L.) Kunth and verbascifolia (L.) DC) and tapereba (Spondia mombin)
title_fullStr Fruit‐based drink sensory, physicochemical, and antioxidant properties in the Amazon region: Murici (Byrsonima crassifolia (L.) Kunth and verbascifolia (L.) DC) and tapereba (Spondia mombin)
title_full_unstemmed Fruit‐based drink sensory, physicochemical, and antioxidant properties in the Amazon region: Murici (Byrsonima crassifolia (L.) Kunth and verbascifolia (L.) DC) and tapereba (Spondia mombin)
title_short Fruit‐based drink sensory, physicochemical, and antioxidant properties in the Amazon region: Murici (Byrsonima crassifolia (L.) Kunth and verbascifolia (L.) DC) and tapereba (Spondia mombin)
title_sort fruit‐based drink sensory, physicochemical, and antioxidant properties in the amazon region: murici (byrsonima crassifolia (l.) kunth and verbascifolia (l.) dc) and tapereba (spondia mombin)
topic Original Research
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7215202/
https://www.ncbi.nlm.nih.gov/pubmed/32405391
http://dx.doi.org/10.1002/fsn3.1520
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