This study was aimed at optimizing the ultrasound-assisted extraction (UAE) of phenolic compounds from jussara and blueberry fruits using the response surface methodology (RSM). UAE was found to be more efficient to extract phenolic compounds from both fruits than the conventional extraction. The optimum extraction conditions for the jussara fruits were: extraction time between 30 and 62 min for total anthocyanins and total phenolics, fruit:solvent ratio of 10% and 6% (w/v) for total anthocyanins and total phenolics, respectively. The ethanol concentration was non-significant (p> 0.05). Acidified water was found to be an extracting solvent as efficient as ethanol in the extraction of phenolic compounds from jussara fruits. The optimum extraction conditions for blueberry anthocyanins were: ethanol concentration between 20-70% vol, and fruit: solvent ratio greater than 20% (w/v) within the range studied. The extraction time was not significant (p> 0.05). For total phenolic content: the concentration of ethanol was between 40-80%, and fruit: solvent ratio greater than 20% (w/v) and extraction time over 50 minutes. It was possible to adjust the mathematical model for the coordinates a* (verde vs vermelho) and C* (color saturation) of the jussara extracts.

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The objective of this study was to develop simple mathematical models for the prediction of the total anthocyanin content of fruits and vegetables, using colorimetry. Phenolic extracts of 13 species of fruits and vegetables were produced using 70% acidified ethanol and 70% ethanol. The quantification of the total anthocyanins of the extracts was performed by the spectrophotometric method, and the color characterization was done through the tristimulus colorimeter. The correlation between the L* value and the anthocyanin content was high (r = -0.95) for extracts produced with 70% ethanol and diluted 20 times. Linear equations based on colorimetric coordinates, with R 2 from 0.80 to 0.99, were obtained using 70% ethanol and 70% acidified ethanol as extraction solvent, with or without dilutions. Therefore, colorimetry, as a rapid method that does not involve the use of specific solvents, can be used to predict the total anthocyanin content of fruits and vegetables. Pratical Aplicattion:The use of colorimeters' as an important tool for the quantification of anthocyanins of fruits and vegetables.

This study aimed to develop and characterize beverages formulated with whey protein and added lutein. Beverages formulated with 0.5 (F1), 2.0 (F2), 4.0 (F3) and 6.0% w/v (F4) whey protein were physicochemically and microbiologically characterized, and sensory evaluated. The physicochemical analyses indicated that the protein content significantly changed (P<0.05) the acidity values, soluble solids and the colorimetric coordinates, making possible to adjust mathematical models for all these variables. Microbiological analyses showed no significant contamination (P<0.05) during processing that would compromise drinks quality of the drinks. Carotenoid content and the antioxidant activity did not change significantly (p>0.05) with increased protein content. The F2 formulation showed the highest sensory acceptance. Beverages offer a promising alternative to whey use and enhance the value of the product by the addition of lutein.

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