Suchergebnisse

Abstract This study aimed at brewing wheat beer with cashew peduncle (CP) and orange peel (OP). Six formulations (F) were assessed for their physicochemical characteristics and total amount of polyphenols and antioxidant activity. The flavors of F1 and F6 were evaluated via sensory analysis. The results showed that the evaluated beers were in accordance with the parameters required by the Brazilian legislation. Moreover, the addition of CP and OP improved total amounts of polyphenols, antioxidant activity, and flavor. We conclude that the use of by-products from the food industry brings new possibilities of innovation into the beverage sector.

Abstract This study aimed at brewing wheat beer with cashew peduncle (CP) and orange peel (OP). Six formulations (F) were assessed for their physicochemical characteristics and total amount of polyphenols and antioxidant activity. The flavors of F1 and F6 were evaluated via sensory analysis. The results showed that the evaluated beers were in accordance with the parameters required by the Brazilian legislation. Moreover, the addition of CP and OP improved total amounts of polyphenols, antioxidant activity, and flavor. We conclude that the use of by-products from the food industry brings new possibilities of innovation into the beverage sector.

Açaí is a tropical fruit, typical of the Amazon and has been drawing attention due to its antioxidant capacity and high content of anthocyanins, responsible for several pharmacological and medicinal properties, as well as potential use as a natural dye. Due to the high perishability, the development of new products from the açaí power, which present greater stability to the storage time are being produced. The evaluation period was 25 days at a temperature of 25°C. The following parameters were evaluated: ascorbic acid, chlorophyll, total anthocyanins, total flavonoids, total polyphenols and antioxidant activity by ABTS●+ and DPPH● methods. Microbiological analysis were performed for Coliforms at 35°C and 45°C, Mesophiles, Staphylococcus coagulase positive, Molds, Yeasts, and Salmonella sp. The contents of ascorbic acid, total polyphenols and flavonoids differed statistically (p ˂ 0.05) from each other, throughout the storage. However, the antioxidant activity by the DPPH● method remained stable and the microbiological analysis remained within the current legislative standards. It is concluded that the açaí powder maintained its properties throughout the storage, being an excellent source of bioactive and phenolic compounds. ; El açaí es una fruta tropical, típica de la Amazonía y ha llamado la atención por su capacidad antioxidante y alto contenido de antocianinas, responsable de varias propiedades farmacológicas y medicinales, además de su uso potencial como colorante natural. Debido a la alta perecebilidad, se está desarrollando el desarrollo de nuevos productos a partir de açaí, que ofrece mayor estabilidad y tiempo de almacenamiento, como un polvo. El objetivo de esta investigación fue evaluar la estabilidad del polvo de açaí durante un período de 270 días a una temperatura de 25 ° C. Los siguientes parámetros se evaluaron cada 30 días: ácido ascórbico, clorofila, antocianinas totales, flavonoides totales, polifenoles totales y actividad antioxidante mediante los métodos ABTS●+ y DPPH●. Se realizaron análisis microbiológicos para coliformes a 35 y 45 ° C, mesófilos, estafilococos coagulasa positivos, mohos y levaduras, y Salmonella sp. Los contenidos de ácido ascórbico, polifenoles totales y flavonoides diferían estadísticamente (p <0.05) entre sí, durante el almacenamiento. Sin embargo, la actividad antioxidante mediante el método DPPH se mantuvo estable y los análisis microbiológicos se encontraban dentro de los estándares legislativos actuales. Se concluye que el polvo de açaí mantuvo sus propiedades durante el almacenamiento, siendo una excelente fuente de compuestos bioactivos y fenólicos. ; O açaí é uma fruta tropical, típica da Amazônia e vem chamando atenção por sua capacidade antioxidante e alto teor de antocianinas, responsáveis por diversas propriedades farmacológicas e medicinais, além de potencial uso como corante natural. Devido à alta perecibilidade, o desenvolvimento de novos produtos a partir do açaí, que ofereça maior estabilidade e tempo de estocagem, como um pó, estão sendo produzidos. O objetivo dessa pesquisa foi avaliar a estabilidade do pó de açaí por um período de 270 dias à temperatura de 25 °C. Avaliou-se a cada 30 dias os seguintes parâmetros: ácido ascórbico, clorofila, antocianinas totais, flavonoides totais, polifenóis totais e atividade antioxidante pelos métodos ABTS●+ e DPPH●. As análises microbiológicas foram realizadas para Coliformes à 35 e 45 °C, Mesófilos, Estafilococos coagulase positiva, bolores e leveduras, e Salmonella sp. Os conteúdos de ácido ascórbico, polifenois totais e flavonoides diferiram estatisticamente (p ˂0.05) entre si, ao longo do armazenamento. No entanto a atividade antioxidante pelo método de DPPH● se manteve estável e as análises microbiológicas ficaram dentro dos padrões legislativos vigentes. Conclui-se que o pó de açaí manteve suas propriedades ao longo do armazenamento, sendo uma excelente fonte de compostos bioativos e fenólicos.