No abstract

The beneficial biological effects of cinnamic acid derivatives and the lack of studies on the antioxidant activity and bioavailability of cinnamic esters from carnauba wax, diesters were extracted from carnauba wax powder. Their structural, physical and morphological characteristics, antioxidant activity and in vitro bioaccessibility were measured. p-Methoxycinnamic diester (PCO-C) was identified, which has a crystalline, apolar structure and exhibited significant antioxidant activity (107.27 ± 3.92 μM Trolox/g of dry weight) before and after simulated in vitro gastrointestinal digestion and 32.46% bioaccessibility. In human cells, PCO-C (250 μg/mL) inhibited the production of intracellular reactive oxygen species, with an effect similar to that of Trolox (80 μM). Thermogravimetric analysis showed that PCO-C had high thermal stability and high UV absorption between 250 and 350 nm. These results indicate that this compound is promising as an antioxidant for pharmaceutical and food industry applications, such as the development of active packaging and functional foods.

Este estudo teve como objetivo elaborar e caracterizar bebidas fermentadas de ata (Annona squamosa L.), cirigüela (Spondias purpurea L.) e mangaba (Hancornia speciosa Gom.), utilizando leveduras comerciais. A partir das polpas dos frutos foram formulados mostos com teores de sólidos solúveis de 16 ºBrix. Esses foram inoculados com levedura seca ativa, estirpe S. cerevisiae var. bayanus e fermentados entre 18 e 21 ºC. Alíquotas dos mostos foram coletadas, diariamente, para monitoramento de pH, acidez titulável, teor de sólidos solúveis totais, açúcares totais e teor alcoólico. As bebidas obtidas foram avaliadas quanto às características químicas, físico-químicas e sensoriais. O mosto de ata apresentou fermentação rápida, atingindo estabilização dos teores alcoólico, sólidos solúveis e açúcares totais no sexto dia de fermentação, tendo o processo terminado no décimo segundo dia. A fermentação do mosto de mangaba foi relativamente rápida, com início da fase tumultuosa no terceiro dia e término do processo no décimo oitavo dia. O mosto de cirigüela apresentou fermentação lenta, estabilizou-se a partir do décimo dia com término do processo após o vigésimo dia. As bebidas atingiram teores alcoólicos de 8,4 ºGL (ata), 9,8 ºGL (mangaba) e 10,0 ºGL (cirigüela). Os resultados da análise sensorial demonstraram melhor desempenho da bebida fermentada de mangaba, tanto para a aceitação global quanto para a intenção de compra, sendo a mais indicada para a obtenção da bebida fermentada.

The present work aimed to evaluate the chemical, physicochemical, sensorial and microbiological changes of non-sweetened glass-bottled acerola tropical fruit juice processed by hot fill method stored for 350 days in the same conditions as market (28 ± 2°C). At the end of the storage period, the juice presented good microbiological stability showing a reduction of the overall acceptance and appearance maintaining, however, the same initial acceptance concerning colour and flavour. The total soluble solid and SO 2 were retained throughout the storage. The juice underwent a soft browning and an increase in pH was observed, while total carotenoids, anthocyanins and ascorbic acid suffered a slight decrease.

The purpose of this work was to develop energy drinks from mixed tropical fruit nectars with added caffeine or guarana. The nectars were formulated from puree blends, consisting of cashew apple, acerola, papaya, passion fruit and guava. Firstly, a mixture design was carried out by varying the puree proportions, in order to establish the most accepted formulation of the mixed nectar. Higher proportions of guava and papaya purees resulted in better acceptance scores, while passion fruit puree impaired the product acceptance. The most accepted formulation was that with the following puree contents: passion fruit, 3.9%; papaya, 5.7%; guava, 5.7%; and acerola, 5.7%. This formulation was defined as the control for the difference-from-control sensory tests, conducted to compare the control added with energy components (guarana or caffeine) with the control itself. Although both energy drinks were significantly different from the control, they were well accepted, indicating their potential for being commercialised.