The Addition of Concentrated Cold-Pressed Guabiroba Juice to Yogurts: Effects on the Physicochemical Analyses, Antioxidant Activity, Carotenoid Content, Total Phenolic Compounds, and Mineral Profile
Cold-pressed guabiroba juice was subjected to block freeze concentration. The best process efficiency (PE) was obtained for the first stage of freeze concentration compared to the second stage (C2; 57.47%). Yogurt formulations were carried out with the concentrated juice from stage 1 (C1) (0, 10% (I10), and 15% (I15)). For all concentrated juices (C1 and C2), ice fractions from the first and second stages (I1 and I2), and yogurts (control, I10, and I15), physicochemical analyses were performed and antioxidant activity, carotenoid content, total phenolic content (TPC), and mineral profile were determined. Total soluble solids contents for the concentrated juices increased by 1.56 to 2 times compared to the cold-pressed guabiroba juice. Furthermore, an increase in TPC and carotenoids was observed. For the I15 sample, TPC increased by 4,556%, with the control and increased carotenoids, vitamin C, and mineral profiles (Ca, K, Mg, and Na) contributing to increased antioxidant activity. The addition of concentrated guabiroba juice to yogurt formulations enhances the functional property of this dairy product by maintaining most of the bioactive compounds during cold-pressing associated with the freeze concentration.
Authors
- Bruna Rafaela da Silva Monteiro Wanderley (ORCID: https://orcid.org/0000-0001-7075-1086)
- Elane Schwinden Prudêncio (ORCID: https://orcid.org/0000-0001-6060-3864)
- Isabel Cristina da Silva Haas
- Adriano G. Cruz (ORCID: https://orcid.org/0000-0002-9285-9669)
- Amanda Alves Prestes (ORCID: https://orcid.org/0000-0002-7559-5649)
- Maria Helena Machado Canella (ORCID: https://orcid.org/0000-0001-9267-1845)
- Renata Dias de Mello Castanho Amboni (ORCID: https://orcid.org/0000-0002-6467-3760)
- Cristiane Vieira Helm (ORCID: https://orcid.org/0000-0002-7518-9069)
- Jefferson Santos de Gois (ORCID: https://orcid.org/0000-0002-5762-3407)
- Tatiana Colombo Pimentel (ORCID: https://orcid.org/0000-0003-4600-8932)
- Dayanne Regina Mendes Andrade
- Jane Mara Block (ORCID: https://orcid.org/0000-0003-3781-3366)
Institutions
- Brazilian Agricultural Research Corporation (BR)
- Instituto Federal do Paraná (BR)
- Instituto Federal do Rio de Janeiro (BR)
- Universidade do Estado do Rio de Janeiro (BR)
- Universidade Federal de Santa Catarina (BR)
- Instituto Federal de Educação, Ciência e Tecnologia do Pará (BR)
- Universidade Federal do Paraná (BR)
Publication Details
- Journal
- Processes
- Published
- 2024-09-06
- DOI
- https://doi.org/10.3390/pr12091915
- Citations
- 6
- Primary Topic
- Microbial Metabolites in Food Biotechnology
- Type
- article
- Field-Weighted Citation Impact
- 1.86
Funders
- Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
- Conselho Nacional de Desenvolvimento Científico e Tecnológico
- Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro
- Universidade do Estado do Rio de Janeiro
- Universidade Federal de Santa Catarina