Physicochemical characterization, bioactive compounds, in vitro antioxidant activity, sensory profile and consumer acceptability of fermented alcoholic beverage obtained from Caatinga passion fruit (Passiflora cincinnata Mast.)

The aim of this research was to evaluate the quality of fermented alcoholic beverage from passion fruit produced using passion fruit species obtained from the Brazilian Caatinga biome (Passiflora cincinnata Mast.). Four treatments were elaborated using fruit pulp in two different ripening stages (unripe and ripe), with and without dilution of the pulp. The following analyses were conducted to characterize the passion fruit wines: pH, density, soluble solids, titratable and volatile acidity, sulfur dioxide, dry extract, alcohol content, total sugar, color parameters (L*, a*, b*, C* and h) and bioactive compounds (ascorbic acid and phenolic compounds). The antioxidant potential as determined in vitro by DPPH, FRAP and ORAC assays. The overall acceptance and purchase intention of the beverages were evaluated using a consumer test. The physiochemical compositions of the samples were different, except for volatile acidity and ascorbic acid. The total phenolic compounds content was considered relevant, >700 mg GAE L1 . Twenty-one phenolic compounds, among phenolic acids, flavonols, flavanols and stilbenes were identified and quantified by HPLC-DAD-FD. The sensory score obtained was considered satisfactory. This study showed the feasibility of using the Caatinga passion fruit to produce fermented alcoholic beverage, which could be inserted on the market as a new product.

Bibliographic Details

Main Authors:	SANTOS, R. T. S., BIASOTO, A. C. T., RYBKA, A. C. P., CASTRO, C. D. P. da C., AIDAR, S. de T., BORGES, G. S. C., SILVA, F. L. H
Other Authors:	R. T. S. SANTOS, UFPB; ALINE TELLES BIASOTO MARQUES, CPATSA; ANA CECILIA POLONI RYBKA, CPATSA; CLIVIA DANUBIA PINHO DA C CASTRO, CPATSA; SAULO DE TARSO AIDAR, CPATSA; G. S. C. BORGES, UFPB; F. L. H. SILVA, UFPB.
Format:	Artigo de periódico biblioteca
Language:	Ingles English
Published:	2021-11-18
Subjects:	Maracujá do mato, Bioma Caatinga, Vinho de maracujá CATA, Ácido ascórbico, Produto da biodiversidade, Maracujá, Caatinga, Bebida Alcoólica, Composto Fenólico, Biodiversidade, Passion fruits, Phenolic compounds,
Online Access:	http://www.alice.cnptia.embrapa.br/alice/handle/doc/1136280
Tags:	Add Tag No Tags, Be the first to tag this record!