Resumo
Ultra-refined yerba mate (URYM), with a final particle size of 5 to 12 microns, is an innovation in the market that aims to diversify and increase the consumption of yerba mate ( Ilex paraguariensis St. Hil) through its practicality and versatility of preparation. The present work seeks to evaluate the potential for applying naturally colored URYM in food products. The nature of this study was exploratory, adopting a chemical approach (analysis of the antioxidant potential); physical approach (color stability) and sensory perception. URYM is a suitable naturally colored food ingredient with natural antioxidant appeal. Methanolic extraction of URYM (MEUR) was more efficient in scavenging DPPH radicals compared with aqueous extract of URYM (AEUR) (959.5 vs . 638.1 µmol Trolox g-1). No differences were found between AEUR and MEUR for total phenolic content in mg GAE g-1 (266.4 and 339.0, respectively) and scavenging of ABTS radicals in µmol Trolox g-1 (1008.9 and 1053.8, respectively). Water was able to extract phenolic compounds with antioxidant activity. Ice cream, juice, cake, and cookies emerged as the food products in which consumers used URYM in their homemade foods. With good color stability (no difference between L*, a* and b* parameters during the six-day) and good acceptance, cake with URYM added has a profile described as tasty, sweet, soft, and mate flavor. The results also demonstrated consumer interest in food products and ingredients with a healthy appeal.(AU)
Assuntos
Ilex paraguariensis/crescimento & desenvolvimento , Corantes/química , Ingredientes de Alimentos/análise , Comportamento do Consumidor , AntioxidantesResumo
O óleo de buriti (Mauritia flexuosa L.) é o óleo vegetal mais rico em -caroteno encontrado na biodiversidade brasileira, além de possuir tocoferol e ácido graxo. Apesar do alto valor nutritivo, não é amplamente cultivado e seu processamento comercial é realizado em pequena escala. Sua encapsulação e posterior aplicação em produto alimentício representa uma alternativa para o aumento de seu consumo uma vez que nesta forma pode ser incorporado em produtos alimentares de base aquosa. Este estudo objetivou a produção, caracterização e avaliação da estabilidade de nanoemulsões encapsulando óleo de buriti para posterior aplicação em bebida isotônica visando a substituição de corante artificial, especialmente o amarelo crepúsculo, por corante natural. As nanoemulsões foram produzidas por método de baixa energia (temperatura de inversão de fases - PIT) e o melhor resultado foi obtido usando uma proporção de óleo-tensoativo (SOR) de 2 (10% óleo de buriti e Tween 80), água deionizada, -tocoferol e NaCl. As nanoemulsões foram avaliadas em termos de tamanho médio de gotícula, oxidação lipidica e quantificação de carotenoides totais. Estas apresentaram boa estabilidade físico-química, porém a quantificação de carotenoides totais mostrou diminuição de 73% após 60 dias de armazenamento. Duas formulações de nanoemulsãoforam escolhidas (2,5M e 3 M de NaCl, ambas na proporção de 1:1 de carotenoides totais:-tocoferol) e aplicadas em um sitema modelo de bebida isotônica e pasteurizadas a 80 °C/15s. A caracterização da bebida isotônica se deu em termos de pH (3), osmolalidade (302 mOsmol / kg), acidez titulável total (0,171 g/ 100mL) e sólidos solúveis (5 °Brix), além de análises microbiologicas e avaliação sensorial. Os resultados mostraram que é possível incorporar óleo de buriti nanoemulsionado em bebida isotônica e por meio da realização de análise sensorial, observou-se que a incorporação de nanoemulsão em bebida isotônica foi relativamente satisfatório.
Buriti (Mauritia flexuosa L.) oil is the richest vegetable oil in beta-carotene found in Brazilian biodiversity, it is also rich in tocopherol and fatty acid. Despite its high nutritional value, buriti is not widely cultivated and its commercial fruit processing is carried out on a small scale. The encapsulation of buriti oil and subsequent application in food products represents an alternative to increase its consumption, since in this form it can be incorporated in aqueous-based food products. This project aimed the production, characterization and stability evaluation of nanoemulsions encapsulating buriti oil for subsequent incorporation in isotonic beverage, aiming to replace artificial colorant, especially sunset yellow, by natural colorant. The nanoemulsions were produced by low energy method -phase inversion temperature (PIT) method- and the best result was obtained using a surfactant-oil ratio (SOR) of 2.0 (10% buriti oil and 20% polysorbate 80), deionized water, alpha-tocopherol and NaCl. The nanoemulsions were evaluated in terms of storage stability (60 days), average droplet size, quantification of lipid oxidation and total carotenoids. The system showed good physical-chemical stability, however the quantification of total encapsulated carotenoidsshowed a decrease of 73% after 60 days of storage. Two formulations of nanoemulsions were chosen (2,5 M and 3 M of NaCl, both in the proportion of total carotenoids: -tocopherol of 1:1) and incorporated in an isotonic beverage model system, and pasteurized at 80 °C/15s. The beverage was characterized in terms of pH (3), osmolality (302 mosmol/kg), total titratable acidity (0.171 g/100mL) and soluble solids (5 °Brix); microbiology and sensory evaluation of the isotonic drinks were also carried out. The results showed that it is possible to incorporate nanoemultionated buriti oil in isotonic beverage. In the sensory analysis, it was verified that the incorporation of nanoemulsion in isotonic beverage was relatively satisfactory.