Fitoquímica e perfil sensorial de sucos de uvas e seus subprodutos
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Data
2020-03-27
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Universidade Estadual Paulista (Unesp)
Resumo
O mercado de suco de uva está em crescimento, principalmente pelos benefícios do consumo a saúde. Várias soluções tecnológicas foram propostas para melhorar a cadeia produtiva, como a combinação de uvas e até mesmo o aproveitamento do resíduo do processo de produção, contribuindo na qualidade funcional, econômica e ambiental. No Brasil, uvas Vitis labrusca e híbridas representam a maioria daquelas destinadas aos sucos. A uva híbrida 'Niagara Rosada' que apresenta alta produtividade e aceitabilidade, com excedente de produção, pode ser uma opção para a produção de suco e utilização do resíduo para suplementação alimentar. Dessa forma, o perfil de compostos fenólicos e nitrogenados, bem como capacidade antioxidante e bioativa, coloração e sensorial foram realizadas com o objetivo de verificar a qualidade dos sucos de uva e seus resíduos produzidos a partir de combinações de 'Niagara Rosada'. Os sucos foram elaborados com 'Bordo', 'BRS Violeta', 'IAC 138-22 Máximo', separadamente e em blends com 'Niagara Rosada'. Os sucos foram produzidos por prensagem a quente, engarrafados (vidro âmbar) e pasteurizados. Um controle comercial (C) de 'Niagara Rosada' também foi analisado junto aos sucos. Os resíduos da produção do suco (bagaços) foram secos, moídos, embalados e armazenados para as análises. Treze misturas foram produzidas independentemente usando 100, 75, 50 e 25% de cada cultivar e em combinação com 'Niagara Rosada'. O perfil de polifenóis e compostos nitrogenados foram analisados via HPLC. Compostos fenólicos totais, antocianinas totais e a atividade antioxidante (FRAP, ABTS e DPPH) também foi determinada por espectrofotometria. A cor dos sucos foi analisada usando o sistema CIELab. Os atributos sensoriais foram analisados por notas de preferência (cor, aroma, sabor, corpo e geral), bem como a intensidade de cor visual e intenção de compra do consumidor. A adição de uvas vermelhas na composição contribuiu para o maior conteúdo de compostos fenólicos, nitrogenados e atividade antioxidante dos sucos e farinhas, além de atributos de cor superiores aos sucos elaborados apenas com 'Niagara Rosada'. Maiores porcentagens de uvas 'BRS Violeta' incrementam os potenciais bioativos do suco e farinha, proporcionando aumento na capacidade antioxidante. Os híbridos 'IAC 138-22 Máximo', 'Bordo' e 'BRS Violeta' são boas alternativas nas misturas com uvas roses para produção de sucos e aproveitamento residual como farinha, aumentando a qualidade bioativa. Para utilizar o excesso de produção, sucos elaborados com até 50% de 'Niagara Rosada' podem ser uma boa alternativa para a produção de sucos integrais, sem grandes perdas na qualidade nutricional, funcional e sensorial. Suco com 50% 'Bordo' + 50% 'Niagara Rosada', apresenta ser o melhor blend a ser realizado, com bons níveis de compostos e alta aceitabilidade.
The he grape juice market is growing, mainly due to the health benefits of consumption. Various technological solutions have been proposed to improve the production chain, such as the combination of grapes and even the use of the residue of the production process, contributing to functional, economic and environmental quality. In Brazil, Vitis labrusca and hybrid grapes represent the majority of those destined for juices. The hybrid grape 'Niagara Rosada', which presents high productivity and acceptability, with surplus production, can be an option for the production of juice and use of the residue for food supplementation. Thus, the profile of phenolic and nitrogen compounds, as well as antioxidant and bioactive capacity, coloring and sensory were carried out with the aim of verifying the quality of grape juices and their residues produced from 'Niagara Rosada' combinations. The juices were made with 'Bordo', 'BRS Violeta', 'IAC 138-22 Máximo', separately and in blends with 'Niagara Rosada'. The juices were produced by hot pressing, bottled (amber glass) and pasteurized. A commercial control (C) of 'Niagara Rosada' was also analyzed with the juices. The juice production residues (bagasse) were dried, ground, packaged and stored for analysis. Thirteen mixtures were produced independently using 100, 75, 50 and 25% of each cultivar and in combination with 'Niagara Rosada'. The profile of polyphenols and nitrogen compounds were analyzed via HPLC. Total phenolic compounds, total anthocyanins and antioxidant activity (FRAP, ABTS and DPPH) were also determined by spectrophotometry. The color of the juices was analyzed using the CIELab system. Sensory attributes were analyzed by preference notes (color, aroma, flavor, body and overall liking), as well as the intensity of visual color and the purchase intention of the consumer. The addition of red grapes in the composition contributed to the higher content of phenolic, nitrogenous compounds and antioxidant activity of juices and flours, in addition to color attributes superior to the juices made only with 'Niagara Rosada'. Higher percentages of 'BRS Violeta' grapes increase the bioactive potential of juice and flour, providing an increase in antioxidant capacity. The hybrids 'IAC 138- 22 Máximo', 'Bordo' and 'BRS Violeta' are good alternatives in blends with rose grapes for juice production and residual use as flour, increasing bioactive quality. To use excess production, juices made with up to 50% 'Niagara Rosada' can be a good alternative for the production of whole juices, without major losses in nutritional, functional and sensory quality. Juice with 50% 'Bordo' + 50% 'Niagara Rosada', is the best blend to be made, with good levels of compounds and high acceptability.
The he grape juice market is growing, mainly due to the health benefits of consumption. Various technological solutions have been proposed to improve the production chain, such as the combination of grapes and even the use of the residue of the production process, contributing to functional, economic and environmental quality. In Brazil, Vitis labrusca and hybrid grapes represent the majority of those destined for juices. The hybrid grape 'Niagara Rosada', which presents high productivity and acceptability, with surplus production, can be an option for the production of juice and use of the residue for food supplementation. Thus, the profile of phenolic and nitrogen compounds, as well as antioxidant and bioactive capacity, coloring and sensory were carried out with the aim of verifying the quality of grape juices and their residues produced from 'Niagara Rosada' combinations. The juices were made with 'Bordo', 'BRS Violeta', 'IAC 138-22 Máximo', separately and in blends with 'Niagara Rosada'. The juices were produced by hot pressing, bottled (amber glass) and pasteurized. A commercial control (C) of 'Niagara Rosada' was also analyzed with the juices. The juice production residues (bagasse) were dried, ground, packaged and stored for analysis. Thirteen mixtures were produced independently using 100, 75, 50 and 25% of each cultivar and in combination with 'Niagara Rosada'. The profile of polyphenols and nitrogen compounds were analyzed via HPLC. Total phenolic compounds, total anthocyanins and antioxidant activity (FRAP, ABTS and DPPH) were also determined by spectrophotometry. The color of the juices was analyzed using the CIELab system. Sensory attributes were analyzed by preference notes (color, aroma, flavor, body and overall liking), as well as the intensity of visual color and the purchase intention of the consumer. The addition of red grapes in the composition contributed to the higher content of phenolic, nitrogenous compounds and antioxidant activity of juices and flours, in addition to color attributes superior to the juices made only with 'Niagara Rosada'. Higher percentages of 'BRS Violeta' grapes increase the bioactive potential of juice and flour, providing an increase in antioxidant capacity. The hybrids 'IAC 138- 22 Máximo', 'Bordo' and 'BRS Violeta' are good alternatives in blends with rose grapes for juice production and residual use as flour, increasing bioactive quality. To use excess production, juices made with up to 50% 'Niagara Rosada' can be a good alternative for the production of whole juices, without major losses in nutritional, functional and sensory quality. Juice with 50% 'Bordo' + 50% 'Niagara Rosada', is the best blend to be made, with good levels of compounds and high acceptability.
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Palavras-chave
Compostos bioativos, Atividade antioxidante, Suplementação alimentar, Compostos fenólicos, Aminas biogênicas, Aminoácidos, Vitis spp., Bioactive compounds, Antioxidant activity, Food supplementation, Phenolic compounds, Biogenic amines, Amino acids