ISHS Acta Horticulturae 1387: III International Symposium on Beverage Crops
New isotonic beverages from Amazonian arazá fruits (Eugenia stipitata McVaugh) |
| Authors: | L.N. Cuellar-Álvarez, F.J. Salar, C. García-Viguera, C. Osorio, D.A. Moreno |
| Keywords: | Amazonia forest, Eugenia spp., Myrtaceae, phenolic compounds, antioxidants |
| DOI: | 10.17660/ActaHortic.2024.1387.24 |
| Abstract:
The arazá (Eugenia stipitata McVaugh) fruits are yellow when mature, and characterized by acidic flavor and fresh aroma. These fruits are rich in vitamin C and previous reports included the presence of carotenoids, organic acids, and phenolic compounds in their composition. However, arazá is a highly perishable fruit and therefore, it is necessary to design and evaluate methods for avoiding food waste and upcyling ingredients, such as the microencapsulation of fruit powder to be incorporated in novel beverages. The aim of the study was to design a new palatable beverage using lyophilized versus microencapsulate arazá fruits, together with different sweeteners (sucrose, stevia, panela), and the necessary salts and minerals to prepare a complete isotonic beverage formulation. The composition and quality parameters of the beverages were analysed over the storage period (four weeks at 4°C) and determinations included colour parameters (CIEL*a*b*), mineral contents, phenolics compound identification and quantitation by HPLC-DAD-ESI-MSn, and tests for in vitro biological activity by means of antioxidant capacity tests (DPPH and FRAP). The new beverages showed similar colour to commercial isotonic drinks, which is essential for consumer acceptance. The new blends also showed significantly higher antioxidant effect in comparison to the one of the commercial isotonic beverage. More research on the composition and bioaccesibility of the compounds of the fruit and the metabolites present in the beverages is ongoing, as well as the microbiological analysis of samples. | |
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