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
2024
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
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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