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Registro Completo |
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Biblioteca(s): |
Embrapa Clima Temperado. |
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Data corrente: |
28/10/2025 |
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Data da última atualização: |
28/10/2025 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
SILVA, F. T. S.; ANSCHAU, M. E.; OLIVEIRA, J. M. S.; TEIXEIRA, R. dos S.; LEAL, A. de B.; BARROS, G. L. de; ROMBALD, C. V.; VIZZOTTO, M.; NORA, L. |
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Afiliação: |
FLAVIA TAYNA SERRA SILVA, UNIVERSIDADE FEDERAL DE PELOTAS; MARIA EDUARDA ANSCHAU, UNIVERSIDADE FEDERAL DE PELOTAS; JOSÉ MATHEUS SANTOS OLIVEIRA, UNIVERSIDADE FEDERAL DE PELOTAS; RENIRES DOS SANTOS TEIXEIRA, UNIVERSIDADE FEDERAL DE PELOTAS; ANDREZA DE BRITO LEAL, UNIVERSIDADE FEDERAL DE PELOTAS; GABRIEL LAQUETE DE BARROS, UNIVERSIDADE FEDERAL DE PELOTAS; CESAR VALMOR ROMBALD, UNIVERSIDADE FEDERAL DE PELOTAS; MARCIA VIZZOTTO FOSTER, CPACT; LEONARDO NORA, UNIVERSIDADE FEDERAL DE PELOTAS. |
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Título: |
Fermentation strategies for the development of a functional carbonated beverage from purple sweet potato (Ipomoea batatas (L.) Lam) extract with hibiscus and spices. |
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Ano de publicação: |
2025 |
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Fonte/Imprenta: |
Journal of Food Science and Technology, 14 Oct. 2025. |
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DOI: |
https://doi.org/10.1007/s13197-025-06452-3 |
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Idioma: |
Inglês |
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Conteúdo: |
The growing demand for functional and natural food and beverages has driven the development of alternatives to conventional products. This study investigated the potential of carbonated drinks made with purple sweet potato (Ipomoea batatas (L.) Lam) extract, hibiscus (Hibiscus sabdariffa L.), and spices, using different fermentation methods and formulations to evaluate their physicochemical, bioactive, and sensory characteristics. Six formulations (cooked and raw natural purple sweet potatoes (NPSP), with and without yeast and sugar) were analyzed using parameters such as pH, titratable acidity, total soluble solids, total phenolic content (TPC), total anthocyanin content (TAC), antioxidant activity (DPPH and ABTS), colorimetric properties (L*, a*, b*), and volatile aromatic compounds (VOCs) using gas chromatography-mass spectrometry (GC–MS). The Results indicated that the formulation with cooked NPSP with yeast added (CPSP-Y) showed the highest values of TPC (420 mg GAE/100 g), TAC (210 mg C3G/100 g), and antioxidant activity (DPPH: 12.5 µmol TE/g; ABTS: 15.3 µmol TE/g), as well as volatile compounds eucalyptol, alpha-terpineol, and geraniol, which provided herbal and floral sensory characteristics. It is concluded that purple sweet potato and hibiscus-based formulations have significant potential to meet consumer demand for natural and functional products, contributing to the diversification of the carbonated beverage market. |
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Palavras-Chave: |
Aditivos naturais; Beverage formulation; Bioactive potential; Carbonatação; Potencial bioativo; Propriedades funcionais. |
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Thesagro: |
Bebida; Fermentação; Formulação. |
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Thesaurus Nal: |
Carbonated beverages; Carbonation; Fermentation; Functional properties; Natural additives. |
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Categoria do assunto: |
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Marc: |
LEADER 02698naa a2200397 a 4500
001 2180662
005 2025-10-28
008 2025 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1007/s13197-025-06452-3$2DOI
100 1 $aSILVA, F. T. S.
245 $aFermentation strategies for the development of a functional carbonated beverage from purple sweet potato (Ipomoea batatas (L.) Lam) extract with hibiscus and spices.$h[electronic resource]
260 $c2025
520 $aThe growing demand for functional and natural food and beverages has driven the development of alternatives to conventional products. This study investigated the potential of carbonated drinks made with purple sweet potato (Ipomoea batatas (L.) Lam) extract, hibiscus (Hibiscus sabdariffa L.), and spices, using different fermentation methods and formulations to evaluate their physicochemical, bioactive, and sensory characteristics. Six formulations (cooked and raw natural purple sweet potatoes (NPSP), with and without yeast and sugar) were analyzed using parameters such as pH, titratable acidity, total soluble solids, total phenolic content (TPC), total anthocyanin content (TAC), antioxidant activity (DPPH and ABTS), colorimetric properties (L*, a*, b*), and volatile aromatic compounds (VOCs) using gas chromatography-mass spectrometry (GC–MS). The Results indicated that the formulation with cooked NPSP with yeast added (CPSP-Y) showed the highest values of TPC (420 mg GAE/100 g), TAC (210 mg C3G/100 g), and antioxidant activity (DPPH: 12.5 µmol TE/g; ABTS: 15.3 µmol TE/g), as well as volatile compounds eucalyptol, alpha-terpineol, and geraniol, which provided herbal and floral sensory characteristics. It is concluded that purple sweet potato and hibiscus-based formulations have significant potential to meet consumer demand for natural and functional products, contributing to the diversification of the carbonated beverage market.
650 $aCarbonated beverages
650 $aCarbonation
650 $aFermentation
650 $aFunctional properties
650 $aNatural additives
650 $aBebida
650 $aFermentação
650 $aFormulação
653 $aAditivos naturais
653 $aBeverage formulation
653 $aBioactive potential
653 $aCarbonatação
653 $aPotencial bioativo
653 $aPropriedades funcionais
700 1 $aANSCHAU, M. E.
700 1 $aOLIVEIRA, J. M. S.
700 1 $aTEIXEIRA, R. dos S.
700 1 $aLEAL, A. de B.
700 1 $aBARROS, G. L. de
700 1 $aROMBALD, C. V.
700 1 $aVIZZOTTO, M.
700 1 $aNORA, L.
773 $tJournal of Food Science and Technology, 14 Oct. 2025.
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| 1. |  | SÁ, M. K. N. de; CAMPOS, F. S.; GOIS, G. C.; ARAÚJO, C. de A.; GUIMARÃESM N. J. M.; MAGALHÃES, A. L. R.; SIMOES, W. L.; ARAUJO, G. G. L. de. Composição mineral em silagens de sorgo cultivar BRS Ponta negra irrigado com diferentes frações de lixiviação. In: SIMPÓSIO PARAIBANO DE CONSERVAÇÃO E UTILIZAÇÃO DE FORRAGENS: TECNOLOGIAS E INOVAÇÕES PARA A PECUÁRIA NORDESTINA, 1., 2019, Areia. Anais... Areia: Universidade Federal da Paraíba, 2019.| Tipo: Artigo em Anais de Congresso |
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