Physicochemical and sensorial characterization of yacon mixed juice with bioactive properties

Suárez, Daniel Felipe Toro; Lima, Luciana Leite de Andrade; Stamford, Thayza Christina Montenegro; Silva, Dayanne Consuelo da; Santos, Tiago Gomes; Lima, Gerlane Souza de; Padilha, Vivianne Montarroyos; Stamford, Tânia Lúcia Montenegro

doi:10.1590/0103-8478cr20210140

Acessibilidade / Reportar erro

Brasil

Español English

sumário « anterior atual seguinte »

Sumário

food technology • Cienc. Rural 52 (6) • 2022 • https://doi.org/10.1590/0103-8478cr20210140 copy

Physicochemical and sensorial characterization of yacon mixed juice with bioactive properties

Caracterização físico-química e sensorial de suco misto de yacon com propriedades bioativas

Authorship SCIMAGO INSTITUTIONS RANKINGS

ABSTRACT:

This study developed a palatable, acceptable, and functional mixed juice of pineapple (Ananas comosus var. Comosus), passion fruit (Passiflora edulis flavicarpa degener), and yacon (Smallanthus sonchifolius), with enhanced bioactive and prebiotic compounds. The ideal proportion of fruit and yacon was derived after planning a mixture with six formulations and by evaluating their bioactive compounds and organic acid profile. The best formulation sensory evaluation was performed by the Just-About-Right test (JAR) and global acceptance. The chosen mixed juice (M6 - 30% pineapple, 45% passion fruit, and 30% yacon) presented results that showed elevated levels of antioxidant activity (82.5% DPPH^* inhibition), carotenoids (0.97 mg.100g^-1), and total polyphenols (70.28 mg.100g^-1). Total flavonols (23.95 mg.100g^-1), total anthocyanins (1.37 mg.100g^-1), gallic acid (3.13 μg.mL^-1), quercetin (2.25 μg.mL^-1), syringic acid (1.01 μg.mL^-1), citric acid (949.30 mg.100g^-1), malic acid (140.35 mg.100g^-1), and 0.58% of dietary fiber were also reported. Sensorially, consumers perceived high acidity, strong flavor, and a fibrous texture, which might have affected the global acceptance of the juice (6.0). Results indicated the feasibility of obtaining a functional and palatable mixed juice using yacon.

Key words:
bioactive compounds; dietary fiber; phenolic acids; sensory analysis

Universidade Federal de Santa Maria Universidade Federal de Santa Maria, Centro de Ciências Rurais , 97105-900 Santa Maria RS Brazil , Tel.: +55 55 3220-8698 , Fax: +55 55 3220-8695 - Santa Maria - RS - Brazil
E-mail: cienciarural@mail.ufsm.br

Acompanhe os números deste periódico no seu leitor de RSS

[1] E-mail: tania.stamford@ufpe.br. ^*Corresponding author

Pulps	Carotenoids (mg.100g^-1)	Total Polyphenols (mg GAE.100g^-1)	Antioxidant activity (% DPPH^* inhibition)	Total anthocyanins	Total flavonoids
Pineapple	0.056^c ± 0.100	63.46^a ± 0.07	72.65^a ± 2.22	1.48b±0.011	10.12c ±0.060
Passion fruit	1.898^a ± 0.080	53.50^b ± 0.63	62.26^b ± 1.72	1.63a±0.012	37.18a ±0.217
Yacon	0.223^b ± 0.020	41.98^c ± 0.00	65.36^b ± 1.53	1.45b ±0.010	38.87a ±0.216

Formulation	Carotenoids (mg.100g^-1)	Total Polyphenols (mg GAE.100g^-1)	Antioxidant activity (% DPPH inhibition)
M1	0.539^d ± 0.520	56.61^c ± 0.50	81.57^c ± 0.62
M2	0.934^a ± 0.070	70.01^b ± 0.47	78.91^d ± 1.91
M3	0.641^c ± 0.410	52.19^d ± 0.58	86.04^a ± 1.17
M4	0.817^b ± 0.050	72.04^a ± 1.62	76.36^d ± 0.42
M5	0.862^b ± 0.240	48.08^e ± 0.07	84.56ª^,b ± 1.32
M6	0.970^a ± 0.590	70.28^b ± 1.50	82.50^b,c ± 1.19

Physico-chemical parameters --------------------------------------Pulps-----------------------------------				-------Mixed juice^*-------
	Pineapple	Passion fruit	Yacon
pH	4.00^b ± 0.05	3.50^d ± 0.04	7.50^a ± 0.01	3.70^c ± 0.05
Total solids (°Brix)	14.00^a ± 0.15	10.50^c ± 0.25	4.50^d ± 0.10	12.00^b ± 0.10
Total acidity (%w/w)	0.72^c ± 0.04	3.22^a ± 0.18	0.07^d ± 0.01	1.68^b ± 0.01
Total sugar (%w/w)	8.31^a ± 0.18	4.44^d ± 0.08	4.83^c ± 0.04	7.47^b ± 0.05
Reducing sugar (⁽%w/w)	2.62^a ± 0.08	2.33^b ± 0.04	2.40^b ± 0.02	2.71^a ± 0.08
Ash content (%w/w)	0.38^c ± 0.00	0.85^a ± 0.02	0.26^d ± 0.00	0.50^b ± 0.01
Dietary fiber (%w/w)	0.27^d± 0.00	0.49^c ± 0.00	1.54^a ± 0.01	0.58^b ± 0.00

Phenolic compound (µg.mL^-1) --------------------------------------Pulps------------------------------------------				-------Mixed juice^*------
	Pineapple	Passion fruit	Yacon
Quercetin	NQ	NQ	NQ	2.251 ± 0.001
Kaempferol	NQ	NQ	NQ	0.193 ± 0.000
Myricetin	NQ	NQ	NQ	0.819 ± 0.000
Vanillic Acid	NQ	NQ	NQ	0.654 ± 0.000
Siringic Acid	NQ	NQ	NQ	1.011 ± 0.000
Gallic acid	0.801^d ± 0.000	6.109^a ± 0.000	3.065^c ± 0.000	3.133^b ± 0.000
Ferulic acid	NQ	NQ	NQ	0.796 ± 0.000
p-coumaric acid	0.438^c ± 0.000	0.529^b ± 0.000	0.096^d ± 0.000	0.907^a ± 0.000
Total phenolics	1.239	6.638	3.161	9.764

Organic acids (mg.100mL^-1) -----------------------------------------Pulps---------------------------------------------				-----Mixed juice^*----
	Pineapple	Passion fruit	Yacon
Oxalic	31.60^c ±0.20	45.70^b ±0.10	28.70^d ±0.50	48.40^a ±0.20
Tartaric	NQ	3.70 ±0.37	NQ	NQ
Malic	159.50^b ±0.10	236.75^a ±9.05	NQ	140.35^c ±0.35
L-ascorbic	NQ	6.65 ±0.55	NQ	NQ
Citric	648.00^c ±0.30	3,208.60^a ±7.40	NQ	949.30^b ±5.00

Formulation	--------------------------------------------------------Proportion Level (% w/w)----------------------------------------------------------
	Pineapple	Passion fruit	Yacon
M1	60	30	10
M2	30	60	10
M3	30	30	40
M4	45	45	10
M5	45	30	25
M6	30	45	25

Test	Sensory Attribute	Result
Just-About-Right (JAR)	Acid taste	3.3 ± 0.9
	Sweet taste	2.1 ± 0.8
	Intensity of taste	3.7 ± 0.7
	Fibrous texture	3.5 ± 0.8
	Consistency	3.5 ± 0.6
Global acceptance		6.0 ± 1.8