Abstract
The uvaia (Eugenia pyriformis Cambess) is a Brazilian native fruit that has potential for the preparation of low-alcohol beverages. Ultrasound-assisted enzymatic treatments can be applied in the steps which precede the fermentation, aiming the extraction of bioactive compounds. Thus, the goal of this study was to evaluate the influence of different treatments using pectinase and ultrasound on the bioactive properties of uvaia wine. The uvaia wine treated with pectinase and ultrasound showed the highest levels of malic acid, total phenolic compounds, and antioxidant activity. In the in vitro digestion, the treatment with pectinase and ultrasound increased the antioxidant activity (ABTS) by 50% and showed the highest p-coumaric acid content in the intestinal phase. This work is a pioneer in the preparation of low-alcohol uvaia wine using pre-fermentation treatments with enzyme and ultrasound which, when simultaneously applied, optimized the chemical characteristics of this beverage.
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