Belmonte-Herrera Beatriz Haydee, Domínguez-Avila J Abraham, Ayala-Zavala J Fernando, Valenzuela-Melendres Martín, Tortoledo-Ortiz Orlando, González-Aguilar Gustavo A
Centro de Investigación en Alimentación y Desarrollo A. C., Carretera Gustavo Enrique Astiazarán Rosas No. 46, Col. La Victoria, Hermosillo 83304, Mexico.
CONAHCYT-Centro de Investigación en Alimentación y Desarrollo A. C., Carretera Gustavo Enrique Astiazarán Rosas No. 46, Col. La Victoria, Hermosillo 83304, Mexico.
Foods. 2023 Dec 30;13(1):142. doi: 10.3390/foods13010142.
Guava and mamey are phenolic- and carotenoid-rich fruits with potential health benefits, but are minimally used as ingredients in functional beverages. The objectives of the present work are to optimize the content of guava and mamey pulps and a stevia solution in the formulation of a functional beverage with high content of bioactive compounds and sensory acceptability using a mixture design analysis, and to analyze its composition after in vitro digestion. The optimized formulation (17.77 and 19.23 g of guava and mamey pulps, respectively; 1% stevia solution) yielded a beverage with 418.21 mg gallic acid equivalents (GAE)/100 mL and 0.20 mg β-carotene/100 mL, and an antioxidant capacity of 213.58, 78.90 and 234.03 mg Trolox equivalents (TE)/100 mL using three methodologies. The mathematical model developed was significant ( < 0.05), according to R values between 0.70 and 0.75. α- and β-carotene were quantified during the oral phase of in vitro digestion. Gallic, -coumaric, ferulic and chlorogenic acids were also identified. The beverage had a general acceptability of 6.72. We conclude that the mathematical model developed was a good predictor of the experimental data and that the optimized beverage contained high bioactive concentrations (phenolics and carotenoids) and was well-accepted by potential consumers.
番石榴和番荔枝是富含酚类和类胡萝卜素的水果，具有潜在的健康益处，但在功能性饮料中作为成分的使用却非常少。本研究的目的是使用混合设计分析来优化番石榴和番荔枝果肉以及甜菊糖苷溶液在具有高生物活性成分含量和感官可接受性的功能性饮料配方中的含量，并在体外消化后分析其成分。优化后的配方（分别为17.77克和19.23克番石榴和番荔枝果肉；1%甜菊糖苷溶液）制成的饮料含有418.21毫克没食子酸当量（GAE）/100毫升和0.20毫克β-胡萝卜素/100毫升，使用三种方法测得的抗氧化能力分别为213.58、78.90和234.03毫克 Trolox 当量（TE）/100毫升。根据0.70至0.75之间的R值，所建立的数学模型具有显著性（<0.05）。在体外消化的口腔阶段对α-和β-胡萝卜素进行了定量分析。还鉴定出了没食子酸、对香豆酸、阿魏酸和绿原酸。该饮料的总体可接受性为6.72。我们得出结论，所建立的数学模型是实验数据的良好预测模型，并且优化后的饮料含有高浓度的生物活性成分（酚类和类胡萝卜素），并受到潜在消费者的广泛接受。
