Antioxidant Properties of Fruit and Vegetable Whey Beverages and Fruit and Vegetable Mousses

Abstract

The study assesses the antioxidant activity, total phenolic content, total flavonoids content and lipophilic pigments (β-carotene, chlorophyll a, chlorophyll b) content in homemade and marketed fruit and vegetable whey beverages and fruit and vegetable mousses. All of the tests were performed using spectrophotometric methods. The highest polyphenol content was found in the homemade green whey beverage W1G (541.95 mg/100 g) and the lowest in the market green whey beverage W2G (46.18 mg/100 g). In the fruit and vegetable mousses under study, the highest content of polyphenolic compounds was determined in the red mousse R3 (76.41 mg/100 g). The highest content of flavonoids was observed in the homemade orange whey beverage W1O (63.06 mg/100 g) and in the green mousse G2 (69.80 mg/100 g). The values of the antioxidant activity of whey beverages and mousses varied depending on the composition. The highest content of β-carotene was identified in homemade orange whey beverage (4.36 mg/100 g) and in orange mousses (in range 1.10–2.24 mg/100 g), while chlorophylls a and b—in homemade green whey beverage W1G (3.00 mg/100 g and 1.31 mg/100 g respectively) and in green mousses (chlorophyll a in range 0.54 to 1.42 mg/100 g and chlorophyll b in range 0.13 to 0.32 mg/100 g).

Antioxidant Potential of the Sweet Whey-Based Beverage Colada after the Digestive Process and Relationships with the Lipid and Protein Fractions

“…It has been shown that combination of whey with additional antioxidant ingredients (vitamin B12, astaxanthin and plant extracts) improves the bioactivity of the formulated beverages [ 49 ], and that values of antioxidant activity in whey-based drinks added with fruit and vegetables are positively correlated with the polyphenol content [ 17 ]. Results of the present assay are comparable with those found for homemade beverages prepared with 50% whey and with fruits (pear, cherry and banana) and vegetables (carrot and parsley) added, in which DPPH and ORAC values were around 0.78 and 0.71 mM trolox Eq./kg, respectively [ 17 ]. Therefore, it seems clear that antioxidant properties of the intact Colada were due, in addition to the whey proteins, to antioxidant compounds, especially polyphenols, provided by barley and Maracuyá [ 18 , 19 ].…”

“…Therefore, the large increase found in TPC of the Colada BF could be due to the different chemical structures of the existing polyphenols and their biotransformation during digestive conditions. In addition, the fact that the Folin–Ciocalteu reagent, used for the determination of polyphenolic compounds, could react with amino acids from whey digest leading to overestimation of results [ 17 ], cannot be discarded.…”

“…Nutritional properties of whey have aroused worldwide interest in the formulation of whey-based beverages enriched with diverse fruits and cereals [ 15 ]. A wide number of whey beverages have been developed in recent years, those containing fruit juices being among the more relevant and are often preferred by consumers [ 16 , 17 ]. Moreover, fruits and vegetables are a valuable source of different antioxidant compounds, such as carotenoids and polyphenols [ 17 ].…”

“…A wide number of whey beverages have been developed in recent years, those containing fruit juices being among the more relevant and are often preferred by consumers [ 16 , 17 ]. Moreover, fruits and vegetables are a valuable source of different antioxidant compounds, such as carotenoids and polyphenols [ 17 ]. Passiflora edulis var.…”

Metabolic Profiling and Transcriptional Analysis of Carotenoid Accumulation in a Red-Fleshed Mutant of Pummelo (Citrus grandis)

“…Carotenoids are a diverse group of colorful pigments that produce the yellow, orange and red colors in many fruits, vegetables and flowers [ 1 ]. Carotenoids and their derivatives have diverse biological functions in plant growth, development and reproduction [ 2 ].…”