Antioxidant activity, sensory analysis and acceptability of red fruit juice supplemented with Brazilian green propolis.

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dc.contributor.authorLopes, Géssica Aparecida
dc.contributor.authorFidelis, Priscila Cardoso
dc.contributor.authorAlmeida, Bruno de Moura
dc.contributor.authorAlmeida, Jane José
dc.contributor.authorIentz, Gislaine de Almeida Santana
dc.contributor.authorBinda, Nancy Scardua
dc.contributor.authorTeixeira, Arthur Ferrari
dc.contributor.authorVieira Filho, Sidney Augusto
dc.contributor.authorCaligiorne, Rachel Basques
dc.contributor.authorGuimarães, Dênia Antunes Saúde
dc.contributor.authorBrumano, Maria Helena Nasser
dc.contributor.authorFigueiredo, Sônia Maria de
dc.date.accessioned2023-02-28T20:01:36Z
dc.date.available2023-02-28T20:01:36Z
dc.date.issued2022pt_BR
dc.description.abstractIn this work were determining the total phenolic content, total flavonoids and antioxidant capacity in formulations of red fruit juice supplemented with different concentrations of aqueous extract of Brazilian green propolis. And, also was investigate the formulation sensory acceptance by volunteers’ consumers. The addition of propolis to red fruit juice increased the content of total phenolic compounds and flavonoids, enhanced the antioxidant activity of the final product as assessed by radical scavenging DPPH and ABTS and FRAP methods, and no negative effect on consumer taste. All red fruit juice formulations containing propolis presented significant results through overall acceptability test and were approved in relation to purchase intent by the volunteer consumers. Formulation F3 (6.1 mg.mL-1) showed the best results. The antioxidant activity increment was proportional to the concentration of aqueous green propolis extracts added to the juice. The positive purchase intention reached up 64.75% of participants’ acceptance. A new, sugar-free drink with pleasurable sensory and functional properties, combined with health benefits, has been obtained.pt_BR
dc.identifier.citationLOPES, G. A. et al. Antioxidant activity, sensory analysis and acceptability of red fruit juice supplemented with Brazilian green propolis. Ciência e Tecnologia de Alimentos, v. 42, 2021. Disponível em: <https://www.scielo.br/j/cta/a/p4sNnz65hhNGXTmDk8zJx3g/>. Acesso em: 11 out. 2022.pt_BR
dc.identifier.doihttps://doi.org/10.1590/fst.13521pt_BR
dc.identifier.issn1678-457X
dc.identifier.urihttp://www.repositorio.ufop.br/jspui/handle/123456789/16260
dc.language.isoen_USpt_BR
dc.rightsabertopt_BR
dc.rights.licenseThis is an open access article under the CC BY license Creative Commons. Fonte: o PDF do artigo.pt_BR
dc.subjectAntioxidant capacitypt_BR
dc.subjectSensory evaluationpt_BR
dc.subjectPurchase intentionpt_BR
dc.titleAntioxidant activity, sensory analysis and acceptability of red fruit juice supplemented with Brazilian green propolis.pt_BR
dc.typeArtigo publicado em periodicopt_BR
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