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

IF 2.8 4区工程技术 Q2 ENGINEERING, CHEMICAL

Processes Pub Date : 2024-09-06 DOI:10.3390/pr12091915

Amanda Alves Prestes, Dayanne Regina Mendes Andrade, Maria Helena Machado Canella, Isabel Cristina da Silva Haas, Cristiane Vieira Helm, Jefferson Santos de Gois, Jane Mara Block, Bruna Rafaela da Silva Monteiro Wanderley, Renata Dias de Mello Castanho Amboni, Adriano Gomes da Cruz, Tatiana Colombo Pimentel, Elane Schwinden Prudencio

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引用次数: 0

Abstract

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.

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在酸奶中添加浓缩冷榨瓜比罗巴果汁：对理化分析、抗氧化活性、类胡萝卜素含量、总酚类化合物和矿物质概况的影响

对冷榨瓜子巴果汁进行块状冷冻浓缩。与第二阶段（C2；57.47%）相比，第一阶段冷冻浓缩的加工效率（PE）最高。使用第一阶段（C1）的浓缩果汁（0、10%（I10）和 15%（I15））进行酸奶配方。对所有浓缩果汁（C1 和 C2）、第一和第二阶段的冰馏分（I1 和 I2）以及酸奶（对照组、I10 和 I15）进行了理化分析，并测定了抗氧化活性、类胡萝卜素含量、总酚含量（TPC）和矿物质概况。与冷榨瓜子黄酮果汁相比，浓缩果汁的总可溶性固形物含量增加了 1.56 至 2 倍。此外，还观察到 TPC 和类胡萝卜素的增加。在 I15 样品中，TPC 增加了 4556%，类胡萝卜素、维生素 C 和矿物质（钙、钾、镁和钠）的控制和增加有助于提高抗氧化活性。在酸奶配方中添加浓缩瓜蒌皮汁，可在冷压过程中保持与冷冻浓度相关的大部分生物活性化合物，从而增强这种乳制品的功能特性。

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来源期刊

Processes Chemical Engineering-Bioengineering

CiteScore

5.10

自引率

11.40%

发文量

2239

审稿时长

14.11 days

期刊介绍： Processes (ISSN 2227-9717) provides an advanced forum for process related research in chemistry, biology and allied engineering fields. The journal publishes regular research papers, communications, letters, short notes and reviews. Our aim is to encourage researchers to publish their experimental, theoretical and computational results in as much detail as necessary. There is no restriction on paper length or number of figures and tables.