The Functional Carbonated Beverage Properties of Guabiroba Juice Using the Ice Fraction from Gravitational Block Freeze Concentration
2024
Amanda Alves Prestes | Karine Marafon | Ana Caroline Ferreira Carvalho | Dayanne Regina Mendes Andrade | Cristiane Vieira Helm | Jefferson Santos de Gois | Bruna Rafaela da Silva Monteiro Wanderley | Renata Dias de Mello Castanho Amboni | Elane Schwinden Prudencio
The freeze concentration of liquid foods generates a by-product that has few academic studies and no industrial application: the ice fraction of each concentration stage. Sugar-free carbonated beverages were produced from the addition of 20% residual ice fraction (stage 1&mdash:I120 and stage 2&mdash:I220) of the gravitational block freeze concentration process, and the result was compared with a control beverage produced with 20% guabiroba juice (J20). The physicochemical properties, carotenoid content, total phenolic content (TPC), vitamin C, and antioxidant activity were analyzed for all samples. There was no significant difference between J20 and I220 for the total solid content and total soluble solids. For the total phenolic compounds (TPC), the I220 content was 151.3% higher than that of the original juice J20 and, for antioxidant activity, 295.8% higher for ABTS and 130.2% higher for DPPH. The I220 beverage presented 159% more vitamin C content than the beverage containing juice (J20). The same behavior was observed for each carotenoid content, with 168% more for the I220 sample. The total color difference revealed no difference visible to the naked eye for the three formulated beverages (∆:E <: 3.0: p <: 0.05). The promising results of the bioactive compounds from guabiroba juice retained in the ice fraction can add value to this process waste in the formulation of new products due to the remaining functional appeal of the original fruit matrix.
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