Mixed Nectar of Cupuassu (Theobroma grandiflorum) and Green Tea and the Effect of Preservatives and Storage on Nutritional and Sensorial Characteristics

Gabrielli Nunes Clímaco¹, Virgínia Kelly Gonçalves Abreu², Tatiana De Oliveira Lemos² and Ana Lúcia Fernandes Pereira^2,

¹Programa de Pós-Graduação em Engenharia de Alimentos, Universidade Estadual de Maringá, Campus Maringá, Avenida Colombo, 5790, Jd. Universitário, CEP 87020-900, Maringá, Paraná

²Curso de Engenharia de Alimentos, Universidade Federal do Maranhão, Centro de Ciências Sociais, Saúde e Tecnologia, Campus Avançado, Avenida da Universidade, s/n, CEP 65914-535, Imperatriz, Maranhão

Cite this paper:
Gabrielli Nunes Clímaco, Virgínia Kelly Gonçalves Abreu, Tatiana De Oliveira Lemos and Ana Lúcia Fernandes Pereira. Mixed Nectar of Cupuassu (Theobroma grandiflorum) and Green Tea and the Effect of Preservatives and Storage on Nutritional and Sensorial Characteristics. Journal of Food and Nutrition Research. 2019; 7(5):361-369. doi: 10.12691/jfnr-7-5-5

Abstract

The production of mixed nectar of cupuassu and green tea nectar can be a promising product for the market of beverage because it can provide a product with high nutritional value and good acceptance. The study aimed to produce mixed nectar of cupuassu and green tea with high nutritional value and good sensory acceptance and evaluate its stability. Physico-chemical (pH, acidy, reducing and total sugars, phenolic compounds, antioxidant activity, phase separation, and color), microbiological and sensory analysis were performed. Firstly, it was determined the ideal ratio of vegetables using formulations containing cupuassu and green tea, respectively: F1 (30%/ 70%), F2 (50%/ 50%) and F3 (70%/ 30%). Higher antioxidant activity and sensory acceptance selected F2. After, it was determined the ideal concentration of sugars. For this, it was produced formulations with 11, 13 and 15 °Brix. According to sensory acceptance, was chosen the formulation with 13 °Brix. After, it was assessed the stability for 180 days, with and without preservatives. The samples without preservatives had changes in the sensory characteristics during storage. However, these characteristics were maintained in the acceptance region of the hedonic scale.

Keywords:
blends exotic fruits phenolics compounds hedonic scale antioxidant activity additives

This work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

References:

[1]	Demir, F., Kipcak, A.S., Ozdemir, O.D., Derun, E. M., and Piskin, S., “Determination and comparison of come elements in different types of orange juices and investigation of health effects”, Int J Nutr Food Eng. 9, 545-549, 2015.
[2]	Barbalho, S.M., Otoboni, A.M., Marinelli, P., Bezerra, C.N.O., and Meneghini, A., “Brazilian peach (Prunus Persica) and passion fruit (Passiflora Edulis) nectars: Good source of vitamin C and anthocyanins?”, J Food Res, 5, 50-57, 2016.
[3]	Akusu, O.M., Kiin-kabari, D.B., and Ebere, C.O., "Quality Characteristics of Orange/ Pineapple Fruit Juice Blends", Am J Food Sci Technol, 4, 43-47, 2016.
[4]	Bamidele, O.P., and Fasogbon, M.B., "Chemical and antioxidant properties of snake tomato (Trichosanthes cucumerina) juice and pineapple (Ananas comosus) juice blends and their changes during storage", Food Chem, 220, 184-189, 2017.
[5]	Ogundele, O.M.A., Awolu, O.O., Badejo, A.A., Nwachukwu, I.D., and Fagbemi, T.N., "Development of functional beverages from blends of Hibiscus sabdariffa extract and selected fruit juices for optimal antioxidant properties", Food Sci Nutr, 4, 679-685, 2016.
[6]	Saklar, S., Ertas, E., Ozdemir, I.S., and Karadeniz, B., “Effects of different brewing conditions on catechin content and sensory acceptance in Turkish green tea infusions”, J Food Sci Technol, 52, 6639-6646, 2015.
[7]	Lang’at, N.K., Thoruwa, T., Abraham, J., and Wanyoko, J., “Performance of an iImproved fluidized system for processing green tea”, Int J Mech Aerospace Ind Mech Manuf Eng, 10, 1121-1126, 2016.
[8]	Chaturvedula, V.S.P., and Prakash, I., “The aroma, taste, color and bioactive constituents of tea”, J Med Plants Res, 5, 2110-2124, 2011.
[9]	Senanayake, S.P.J.N., “Green tea extract: chemistry, antioxidant properties and food applications - A review”, J Funct Foods, 5, 1529-1541, 2013.
[10]	Alvarenga, T.N.V., Abreu, V.K.G., Pereira, A.L.F., and Lemos T.O., “Desarrollo y evaluación sensorial de néctar mixto de piña y té verde”, RECyT, 18, 26-31, 2016.
[11]	Costa, M.P., Monteiro, M.L.G., Frasao, B.S., Silva, V.L.M., Rodrigues, B.L., Chiappini, C.C.J., and Conte-junior, C.A., “Consumer perception, health information, and instrumental parameters of cupuassu (Theobroma grandiflorum) goat milk yogurts”, J Dairy Sci, 100, 1-12, 2017.
[12]	Pereira, A.L.F., Feitosa, W.S.C., Abreu, V.K.G., Lemos, T.O., Gomes, W.F., Narain, N., and Rodrigues, S., “Impact of fermentation conditions on the quality and sensory properties of a probiotic cupuassu (Theobroma grandiflorum) beverage”, Food Res Int, 100, 603-611, 2017.
[13]	Pereira, A. L.F., Abreu, V.K.G., and Rodrigues, S., Cupuassu - Theobroma grandiflorum. Exotic fruits. Elsevier Inc, 2018, 159-162.
[14]	Pugliese, A.G., Tomas-barberan, F.A., Truchado, P., Genovese, M.I., and Prestes, L. 2013., “Flavonoids, proanthocyanidins, vitamin C, and antioxidant activity of Theobroma grandiflorum (cupuassu) pulp and seeds”, J Agric Food Chem, 61, 2720-2728, 2013.
[15]	Pinent, M., Castell-Auví A., Genovese, M.I., Serrano, J., Casanova, A., Blay, M., and Ardévol, A., “Antioxidant effects of proanthocyanidin-rich natural extracts from grape seed and cupuassu on gastrointestinal mucosa”, J Sci Food Agric, 96, 178-182, 2016.
[16]	Vriesmann, L.C., and Petkowicz, C.L.O., “Polysaccharides from the pulp of cupuassu (Theobroma grandiflorum): structural characterization of a pectic fraction”, Carbohydr Polym, 77, 72-79, 2009.
[17]	Wibowo, S., Grauwet, T., Gedefa, G.B., Hendrickx, M., and Loey, A.V., “Quality changes of pasteurised mango juice during storage. Part II: Kinetic modelling of the shelf-life markers”, Food Res Inter, 410-423, 2015.
[18]	Qiu, S., and Wang, J., “The prediction of food additives in the fruit juice based on electronic nose with chemometrics”, Food Chem, 230, 208-214, 2017.
[19]	Klaric, D.A., Klaric, I., Mornar, A., and Nigovic, B., “Evaluation of volatile compound and food additive contents in blackberry wine” Food Control, 50, 714-721, 2015.
[20]	AOAC, Official Methods of Analysis of the Association of Official Analytical Chemists, 2012.
[21]	Miller, G. L., “Use of dinitrosalicylic acid reagent for determination of reducing sugar”, Anal Chem, 31, 426-428, 1959.
[22]	Singleton, V.L., and Rossi, J.A., “Colorimetry of total phenolics with phosphomolybdic phosphotungstic acid reagents”, Am J Enol Vit, 16, 144-158, 1965.
[23]	Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., and Rice-Evans, C., “Antioxidant activity applying an improved ABTS radical cation decolorization assay” Free Radic Biol Med, 26, 1231-1237, 1999.
[24]	Brand-Williams, Cuvelier, M. E., and Berset, C., “Use of a free radical method to evaluate antioxidant activity” Food Sci Technol, 28, 25-30, 1995.
[25]	Vendrúsculo, A.T., and Quadri, M.G.N., “Efeito dos tratamentos enzimático, térmico e mecânico na estabilidade do suco de carambola (Averrhoa carambola L.)”, Braz J Food Technol, 11, 28-34, 2008.
[26]	Silva, V.M., Carla, A., Sato, K., Barbosa, G., and Dacanal, G., “Original article The effect of homogenisation on the stability of pineapple pulp”, Int J Food Sci Technol, 45, 2127-2133, 2010.
[27]	American Public Health Association, Compendium of methods for the microbiological examination of foods, Washington D C, 2001, 676 p.
[28]	Stone, H., and Sidel, J.L., Sensory evaluation practices, 3rd ed., Boston: Academic Press, 2004.
[29]	Mgaya-Kilima, B., Remberg, S.F., Chove, B.E., and Wicklund, T., "Influence of storage temperature and time on the physicochemical and bioactive properties of roselle-fruit juice blends in plastic bottle", Food Sci Nutr, 2, 181-191, 2014.
[30]	Dafny-Yalin, M., Glazer, I., Bar-Ilan, I., Kerem, Z., Holland, D., and Amir, R., "Color, sugars and organic acids composition in aril juices and peel homogenates prepared from different pomegranate accessions", J Agric Food Chem, 58, 4342-4352, 2010.
[31]	Dai, Q., He, Y., Ho, C-T., Wang, J., Wang, S., Yang, Y., Gao, L., and Xia, T., "Effect of interaction of epigallocatechin gallate and flavonols on color alteration of simulative green tea infusion after thermal treatment", J Food Sci Technol, 9, 2919-2928, 2017.
[32]	Almeida, M.M.B, Sousa, P.H.M., Arriaga, A.M.C., Prado, G.M., Magalhães, C.E.C., Maia, G.A., and Lemos, T.L.G., "Bioactive compounds and antioxidant activity of fresh exotic fruits from northeastern Brazil", Food Res Int J, 44, 2155-2159, 2011.
[33]	Veljkovic, J.N., Pavlovic, A.N., Mitic, S., Tosic, S.B., Stojanovic, G.S., Kalicanin, B.M., Sankovic, M.B., Stojkovic, M.B., Mitic, M.N., and Brcanovic, J.M., "Evaluation of individual phenolic compounds and antioxidant properties of black, green, herbal and fruit tea infusions consumed in Serbia: spectrophotometrical and electrochemical approaches", J Food Nutr Res, 52, 12-24, 2013.
[34]	Rojas, M.L., Leite, T,S,, Cristianini, M., Alvim, I.D.; and Augusto, P.E.D., "Peach juice processed by the ultrasound technology: Changes in its microstructure improve its physical properties and stability", Food Res Int, 82, 22-33, 2016.
[35]	Higa, F., Koppel, K., and Chambers, E., "Effect of additional information on consumer acceptance: an example with pomegranate juice and green tea blends", Beverages, 3, 1-13, 2017.
[36]	Castiglioni, S., Damiani, E., Astolfi, P., and Carloni, P., "Influence of steeping conditions (time, temperature, and particle size) on antioxidant properties and sensory attributes of some white and green teas", Int J Food Sci Nutr, 66, 491-497, 2015.
[37]	Alves, L.R., Battochio, J.R., Cardoso, J.M.P., Melo, L.L.M.N., Silva, V.S., Siqueira, A.C.P., and Bolini, H.M.A., "Time-intensity profile and internal preference mapping of strawberry jam", J sens stud, 23, 125-135, 2008.
[38]	Viana, E.S., Jesus, J.L., Reis ,R.C., Fonseca, M.M., and Sacramento, C.K., "Caracterização físico-química e sensorial de geleia de mamão com araçá-boi", Rev Bras Frutic, 34, 1154-1164, 2012.
[39]	Barbosa, A.F., Lopes, F.J., Silva, V.R.O., Silva, M.H.L., Minim, V.P.R., and Silva, R.C.S.N., "Sensory acceptance of peach-flavored yogurt supplemented with different aroma and pulp concentrations assessed by the preference mapping technique", Rev Inst Latic Candido Tostes, 68, 52-58, 2013.
[40]	Braga, H.F., and Conti-Silva, A.C., "Determination of ideal sweetness in nectar of papaya with sugar", Ciênc Rural, 44, 723-727, 2014.
[41]	Rocha, I.F.O., and Bolini, H.M.A., "Different sweeteners in passion fruit juice: ideal and equivalent sweerness", LWT, 62, 861-867, 2015.
[42]	Cadena, R.S., and Bolini, H.M.A., "Ideal and relative sweetness of high intensity sweeteners in mango nectar", Int J Food Sci Technol, 47, 991-996, 2012.
[43]	Brasil, Resolução - RDC No 12, de 02 de janeiro de 2001, ANVISA - Agência Nacional de Vigilância Sanitária, 2001.
[44]	Rubio-Perez, J.M., Vidal-Guevara, M.L., Zafrilla, P., and Morillas-Rui, z J.M., "A new antioxidant beverage produced with green tea and apple", Int J Food Sci Nutr, 65, 552-557, 2014.
[45]	Pereira, E.P.R., Faria, J.A.F., and Pinto, U.M., "Optimizing the use of potassium sorbate and sodium metabisulphite for the chemical and microbial stability of carbonated coconut water", Braz J Food Technol, 16, 125-135, 2013.
[46]	Freitas, C.A., Maia, G.A., Costa, J.M.C., Figueiredo, R.W., Rodrigues, M.C.P., and Sousa, P.H.M.S., "Estabilidade do suco tropical de acerola (Malpighia emarginata d.c.) adoçado envasado pelos processos hot-fill e asséptico", Food Sci Technol, 26, 544-549, 2006.
[47]	Dhaka, A., Sharma, M., and Singh, S.K., "Use of additives to reduce browning, microbial load and quality loss of Kinnow juice under ambient storage", Indian J Sci Technol, 9, 1-11, 2016.
[48]	Yadav, P., Garg, N., and Kumar, S., "Improved shelf stability of mulberry juice by combination of preservatives", Indian J Nat Prod Resour, 5, 62-66, 2014.
[49]	Nematollahi, A., Sohrabvandi, S., Mortazavian, AM., and Jazaeri, S., "Viability of probiotic bacteria and some chemical and sensory characteristics in cornelian cherry juice during cold storage", EJBT, 21, 49-53, 2016.
[50]	Yilmaz, E., and Karadeniz, F., "Effect of storage on the bioactive compounds and antioxidant activity of quince nectar", Int J Food Sci Technol, 49, 718-725, 2014.
[51]	Cortés, C., Esteve, M.J., and Frígola, A., "Color of orange juice treated by high intensity pulsed electric fields during refrigerated storage and comparison with pasteurized juice", Food Control, 19, 151-158, 2008.
[52]	Fernandes, E.T.M.B., Maciel, V.T., Souza, M.L., Furtado, C.D.M., Oliveira, L.H., and Cunha, C.R., "Physicochemical composition , color and sensory acceptance of low-fat cupuaçu and açaí nectar: characterization and changes during storage", Food Sci Techonol, 36, 413-420, 2016.
[53]	Xu, Y.X., Zhang, M., Fang, Z.X., Sun, J.C., and Wang, Y.Q., "How to improve bayberry (Myrica rubra Sieb. et Zucc.) juice flavour quality: Effect of juice processing and storage on volatile compounds", Food Chem, 151, 40-46, 2014.