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Article

Physicochemical Characterization, Antioxidant Capacity, and Sensory Properties of Murici (Byrsonima crassifolia (L.) Kunth) and Taperebá (Spondias mombin L.) Beverages

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Nutrition Biochemistry Core, Laboratory of Functional Foods, Federal University of State of Rio de Janeiro, Av. Pasteur, 296, Rio de Janeiro 22290-240, Brazil
2
Departament of Fundamental Nutrition, Federal University of State of Rio de Janeiro, Av. Pasteur, 296, Rio de Janeiro 22290-240, Brazil
*
Author to whom correspondence should be addressed.
Academic Editors: Adam Figiel and Anna Michalska-Ciechanowska
Molecules 2021, 26(2), 332; https://doi.org/10.3390/molecules26020332
Received: 16 December 2020 / Revised: 31 December 2020 / Accepted: 5 January 2021 / Published: 11 January 2021
(This article belongs to the Special Issue Physicochemical Properties of Food)
Amazonian fruits are excellent sources of bioactive compounds and can be used in beverages to improve the nutritional and sensorial characteristics. The present study aimed to develop a blend of murici (Byrsonima Crassifolia (L.) Kunth) and taperebá (Spondias Mombin L.) through experimental design and investigating the nutritional and sensorial characteristics of fruits and beverages. The murici was highlighted as higher vitamin C content (58.88 mg · 100 g−1) compared to taperebá (25.93 mg · 100 g−1). The murici and taperebá are good sources of total phenolic compounds (taperebá 1304.15 ± 19.14 mgGAE · 100 g−1 and the murici of 307.52 ± 19.73 mg GAE · 100 g−1) and flavonoids (174.87 ± 1.76 μgQE/g and 129.46 ± 10.68 μgQE/g, murici and taperebá, respectively), when compared to other Brazilian fruits. The antioxidant capacity in different methods revealed that the taperebá had a higher average in the results, only in the ORAC method and did not present a significant difference (p > 0.05) in relation to the murici. The beverage development was performed using experimental design 23, showed through sensory analysis and surface response methodology that murici and high sugar content (between 12.5 and 14.2% of sugar) influenced in sensory acceptance. Our findings indicate that beverages with improved nutrition and a sensory acceptance can be prepared using taperebá and murici fruits. View Full-Text
Keywords: Amazonian fruits; experimental design; beverages; functional foods Amazonian fruits; experimental design; beverages; functional foods
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MDPI and ACS Style

Aniceto, A.; Montenegro, J.; Cadena, R.d.S.; Teodoro, A.J. Physicochemical Characterization, Antioxidant Capacity, and Sensory Properties of Murici (Byrsonima crassifolia (L.) Kunth) and Taperebá (Spondias mombin L.) Beverages. Molecules 2021, 26, 332. https://doi.org/10.3390/molecules26020332

AMA Style

Aniceto A, Montenegro J, Cadena RdS, Teodoro AJ. Physicochemical Characterization, Antioxidant Capacity, and Sensory Properties of Murici (Byrsonima crassifolia (L.) Kunth) and Taperebá (Spondias mombin L.) Beverages. Molecules. 2021; 26(2):332. https://doi.org/10.3390/molecules26020332

Chicago/Turabian Style

Aniceto, Adriana, Julia Montenegro, Rafael d.S. Cadena, and Anderson J. Teodoro. 2021. "Physicochemical Characterization, Antioxidant Capacity, and Sensory Properties of Murici (Byrsonima crassifolia (L.) Kunth) and Taperebá (Spondias mombin L.) Beverages" Molecules 26, no. 2: 332. https://doi.org/10.3390/molecules26020332

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