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Coutinho GSM, Ribeiro AEC, Prado PMC, Oliveira ÉR, Careli-Gondim Í, Oliveira AR, Soares Júnior MS, Caliari M, Vilas Boas EVDB. New plant-based fermented beverage made of baru nut enriched with probiotics and green banana: composition, physicochemical and sensory properties. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:2607-2618. [PMID: 37599843 PMCID: PMC10439067 DOI: 10.1007/s13197-023-05781-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/17/2023] [Accepted: 06/01/2023] [Indexed: 08/22/2023]
Abstract
This study aimed to evaluate the influence of potential functional ingredients-green banana starch, green banana pulp flour or whole green banana flour-on the composition, physicochemical and sensory properties of plant-based fermented beverages made of baru nuts. The incorporation of green banana-derived ingredients, especially the whole flour, increased protein (2.44-2.81 g/100 g), fibre (1.53-2.32 g/100 g), resistant starch (0.15-0.33 g/100 g) and ash (0.36-0.61 g/100 g) content in fermented beverages. The total phenolic content and antioxidant capacity were higher in beverages added with pulp or whole flour. The main polyphenols identified were catechin (0.75-4.97 mg/100 g), gallic acid (0.29-0.52 mg/100 g) and ferulic acid (0.17-0.64 mg/100 g). All beverages showed to be rich in unsaturated fatty acids (68%) as omega-3, omega-6, and conjugated linoleic acid. The incorporation of green banana in beverages enhanced the probiotic bacteria growth indicating the potential prebiotic effect of the unripe fruit. The sensory acceptance of fermented beverages was also improved after adding green banana. Overall, whole green banana flour stood out as the main factor that increased the nutritional value of baru nut fermented beverage. Green banana was used for the first time as a potential prebiotic ingredient in a plant-based beverage. This novel product represents a potential symbiotic non-dairy alternative that could offer health benefits to consumers. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05781-5.
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Affiliation(s)
- Gabriela Silva Mendes Coutinho
- Food Engineering Department, Agronomy School, Federal University of Goiás, Campus Samambaia, Km-0, Caixa Postal 131, Goiânia, GO CEP 74690-900 Brazil
| | - Alline Emannuele Chaves Ribeiro
- Rural Development Department, Agronomy School, Federal University of Goiás, Campus Samambaia, Km-0, Caixa Postal 131, Goiânia, GO CEP 74690-900 Brazil
| | - Priscylla Martins Carrijo Prado
- Agronomy Department, Agronomy School, Federal University of Goiás, Campus Samambaia, Km-0, Caixa Postal 131, Goiânia, GO CEP 74690-900 Brazil
| | - Érica Resende Oliveira
- Food Engineering Department, Agronomy School, Federal University of Goiás, Campus Samambaia, Km-0, Caixa Postal 131, Goiânia, GO CEP 74690-900 Brazil
| | - Ítalo Careli-Gondim
- Food Engineering Department, Agronomy School, Federal University of Goiás, Campus Samambaia, Km-0, Caixa Postal 131, Goiânia, GO CEP 74690-900 Brazil
| | - Aryane Ribeiro Oliveira
- Food Engineering Department, Agronomy School, Federal University of Goiás, Campus Samambaia, Km-0, Caixa Postal 131, Goiânia, GO CEP 74690-900 Brazil
| | - Manoel Soares Soares Júnior
- Food Engineering Department, Agronomy School, Federal University of Goiás, Campus Samambaia, Km-0, Caixa Postal 131, Goiânia, GO CEP 74690-900 Brazil
- Agronomy Department, Agronomy School, Federal University of Goiás, Campus Samambaia, Km-0, Caixa Postal 131, Goiânia, GO CEP 74690-900 Brazil
| | - Márcio Caliari
- Food Engineering Department, Agronomy School, Federal University of Goiás, Campus Samambaia, Km-0, Caixa Postal 131, Goiânia, GO CEP 74690-900 Brazil
- Rural Development Department, Agronomy School, Federal University of Goiás, Campus Samambaia, Km-0, Caixa Postal 131, Goiânia, GO CEP 74690-900 Brazil
| | - Eduardo Valério de Barros Vilas Boas
- Post-Harvest Laboratory, Food Science Department, Federal University of Lavras, Avenida Governador Jaime Campos, 6390, Centro, Lavras, Minas Gerais CEP 78600-000 Brazil
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ZITHA EZM, ARAÚJO ABS, MACHADO PDS, ELIAS HHDS, CARVALHO EEN, VILAS BOAS EVDB. Impact of processing and packages on bioactive compounds and antioxidant activity of Mangaba Jelly. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.28221] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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