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Volume 12
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10.3390/pr12091915
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Article

The Addition of Concentrated Cold-Pressed Guabiroba Juice to Yogurts: Effects on the Physicochemical Analyses, Antioxidant Activity, Carotenoid Content, Total Phenolic Compounds, and Mineral Profile

by
Amanda Alves Prestes
1,
Dayanne Regina Mendes Andrade
2,
Maria Helena Machado Canella
1,
Isabel Cristina da Silva Haas
3,
Cristiane Vieira Helm
4,
Jefferson Santos de Gois
5,
Jane Mara Block
3,6,
Bruna Rafaela da Silva Monteiro Wanderley
3,
Renata Dias de Mello Castanho Amboni
3,6,
Adriano Gomes da Cruz
7,
Tatiana Colombo Pimentel
8,* and
Elane Schwinden Prudencio
1,6,*
1
Postgraduate Program in Food Engineering, Federal University of Santa Catarina, Technology Center, Trindade, Florianópolis 88034-001, SC, Brazil
2
Postgraduate Program in Food Engineering, Federal University of Paraná, Jardim das Américas, Curitiba 82590-300, PR, Brazil
3
Postgraduate Program in Food Science, Federal University of Santa Catarina, Center of Agrarian Sciences, Itacorubi, Florianópolis 88034-001, SC, Brazil
4
Brazilian Agricultural Research Corporation (Embrapa Florestas), Estrada da Ribeira, km 111, Guaraituba, Colombo 83411-000, PR, Brazil
5
Department of Analytical Chemistry, Rio de Janeiro State University, Maracanã Campus, Rio de Janeiro 21941-909, RJ, Brazil
6
Department of Food Science and Technology, Federal University of Santa Catarina, Itacorubi, Florianópolis 88034-001, SC, Brazil
7
Federal Institute of Education, Science and Technology of Rio de Janeiro (IFRJ), Department of Food, Rio de Janeiro 20270-021, RJ, Brazil
8
Federal Institute of Paraná (IFPR), 1400, Paranavaí 87703-536, PR, Brazil
*
Authors to whom correspondence should be addressed.
Processes 2024, 12(9), 1915; https://doi.org/10.3390/pr12091915
Submission received: 22 August 2024 / Revised: 2 September 2024 / Accepted: 4 September 2024 / Published: 6 September 2024
(This article belongs to the Special Issue Feature Papers in the "Food Process Engineering" Section)
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Abstract

Cold-pressed guabiroba juice was subjected to block freeze concentration. The best process efficiency (PE) was obtained for the first stage of freeze concentration compared to the second stage (C2; 57.47%). Yogurt formulations were carried out with the concentrated juice from stage 1 (C1) (0, 10% (I10), and 15% (I15)). For all concentrated juices (C1 and C2), ice fractions from the first and second stages (I1 and I2), and yogurts (control, I10, and I15), physicochemical analyses were performed and antioxidant activity, carotenoid content, total phenolic content (TPC), and mineral profile were determined. Total soluble solids contents for the concentrated juices increased by 1.56 to 2 times compared to the cold-pressed guabiroba juice. Furthermore, an increase in TPC and carotenoids was observed. For the I15 sample, TPC increased by 4,556%, with the control and increased carotenoids, vitamin C, and mineral profiles (Ca, K, Mg, and Na) contributing to increased antioxidant activity. The addition of concentrated guabiroba juice to yogurt formulations enhances the functional property of this dairy product by maintaining most of the bioactive compounds during cold-pressing associated with the freeze concentration.
Keywords: fermented milk; Myrtaceae family; bioactive compounds; phenolic compounds; antioxidant activity fermented milk; Myrtaceae family; bioactive compounds; phenolic compounds; antioxidant activity

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MDPI and ACS Style

Prestes, A.A.; Andrade, D.R.M.; Canella, M.H.M.; Haas, I.C.d.S.; Helm, C.V.; de Gois, J.S.; Block, J.M.; Wanderley, B.R.d.S.M.; Amboni, R.D.d.M.C.; Cruz, A.G.d.; et al. The Addition of Concentrated Cold-Pressed Guabiroba Juice to Yogurts: Effects on the Physicochemical Analyses, Antioxidant Activity, Carotenoid Content, Total Phenolic Compounds, and Mineral Profile. Processes 2024, 12, 1915. https://doi.org/10.3390/pr12091915

AMA Style

Prestes AA, Andrade DRM, Canella MHM, Haas ICdS, Helm CV, de Gois JS, Block JM, Wanderley BRdSM, Amboni RDdMC, Cruz AGd, et al. The Addition of Concentrated Cold-Pressed Guabiroba Juice to Yogurts: Effects on the Physicochemical Analyses, Antioxidant Activity, Carotenoid Content, Total Phenolic Compounds, and Mineral Profile. Processes. 2024; 12(9):1915. https://doi.org/10.3390/pr12091915

Chicago/Turabian Style

Prestes, Amanda Alves, Dayanne Regina Mendes Andrade, Maria Helena Machado Canella, Isabel Cristina da Silva Haas, Cristiane Vieira Helm, Jefferson Santos de Gois, Jane Mara Block, Bruna Rafaela da Silva Monteiro Wanderley, Renata Dias de Mello Castanho Amboni, Adriano Gomes da Cruz, and et al. 2024. "The Addition of Concentrated Cold-Pressed Guabiroba Juice to Yogurts: Effects on the Physicochemical Analyses, Antioxidant Activity, Carotenoid Content, Total Phenolic Compounds, and Mineral Profile" Processes 12, no. 9: 1915. https://doi.org/10.3390/pr12091915

APA Style

Prestes, A. A., Andrade, D. R. M., Canella, M. H. M., Haas, I. C. d. S., Helm, C. V., de Gois, J. S., Block, J. M., Wanderley, B. R. d. S. M., Amboni, R. D. d. M. C., Cruz, A. G. d., Pimentel, T. C., & Prudencio, E. S. (2024). The Addition of Concentrated Cold-Pressed Guabiroba Juice to Yogurts: Effects on the Physicochemical Analyses, Antioxidant Activity, Carotenoid Content, Total Phenolic Compounds, and Mineral Profile. Processes, 12(9), 1915. https://doi.org/10.3390/pr12091915

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