Preparation of nut-based milk alternative: evaluation of an Amazonian nut (Bertholletia excelsa) beverage with annatto nanodispersion

Abstract

Plant-based milk alternatives are in the spotlight of novelty and Amazonian nut has a great potential for the preparation of these beverages. In the present study, extraction of Amazonian nut was carried out with water and creaming index was evaluated. Hydroethanolic annatto extract was subjected to spectrophotometric analysis in order to determine bixin content. Annatto nanodispersions were prepared through a low energy method involving stepwise addition of deionized water to organic phase. Dynamic light scattering analysis was performed for particle size distribution and encapsulation efficiency determined by ultracentrifugation. In the present paper, we prepared an Amazonian-nut milk alternative, being the prototype added of annatto nanodispersion. Sensory analysis with untrained panelists was performed. Nanosizing (diameter < 300 nm and polydispersity index < 0.400) of annatto extract was reached and toxicity assay of the nanodispersion prepared with annatto extract, polysorbate 80/sorbitan monooleate (HLB = 13), and propyleneglycol at a 2:1:1 ratio indicated no mortality in both gender of zebrafish. Attributes of color, aroma, flavor texture, overall opinion, and intention of purchasing revealed, together with consumer's acceptance, that a suitable Amazonian nut plant-based milk alternative could be reached, contributing to an integrated approach of using two Amazonian raw materials of economic interest for food purposes.