Abstract
This study elaborated different formulations with xique-xique (Pilosocereus gounellei) cladode, passion fruit and lime juice and sugar cane syrup. The formulated beverages were subjected to physical and physicochemical analysis, determination of total carotenoid, total flavonoid and total phenolic compound contents, as well as of their antioxidant activity (ABTS and FRAP method), organic acid, sugar and phenolic compound profile during 21 days of refrigeration storage (4 °C). Significant variations were found among formulated beverages for most of the measured parameters during storage. Beverages with xique-xique juice were less acidic (7.90–10.27 g/100 mL) than beverages without this juice (11.66–12.76 g/100 mL). Beverages with xique-xique juice had overall higher contents of bioactive compounds and higher antioxidant activity when compared to the control formulation. Beverages with the highest xique-xique juice concentrations had the highest contents of carotenoids (51.51–59.27 µg/100 mL), flavonoids (1.39–2.15 mg CE/100 mL), phenolic compounds (68.49–115.66 mg EGA/100 mL) and antioxidant activity, as measured by ABTS (0.71–0.84 µmol Trolox/mL) and FRAP (0.33–0.39 µmol Trolox/mL). These results indicate that the incorporation of xique-xique cladode juice in these mixed beverages enhanced their bioactive properties, especially of antioxidant compounds, enabling the development of a new product with potential functional properties to the beverage industry.
Highlights
There was a reduction in pH values and an increase in tritatable acidity (TA) during storage (p < 0.05) in most beverage formulations
CB formulation moved away from total phenolic contents and total carotenoids, which may confirm the results shown in Figure 1 where this formulation had the lowest content for these compounds
The results of this study indicated significant variations in the measured physicochemical and phytochemical parameters among the four beverages formulated through refrigeration storage time, where beverages with xique-xique cladode juice had lower acidity, and total soluble solids and total sugar contents, when compared to CB
Summary
The search for functional products and their diffusion in the food market have increased in the last years mainly due to the growing incidence of chronic non-communicable diseases and the raising awareness of consumers about the relationship between diet and health, leading to a high demand for healthier foods [1,2]. In this context, the formulation of beverages with natural ingredients with the capability of exerting specific health-related physiological functions has been a major focus of interest for the food industry [3]. This market growth could be associated with the easier transport and storage of the functional beverages, as well as with the greater possibility of incorporating components and bioactive nutrients in their formulation, which add desired functionality to these products [3,5]
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