Physicochemical Characterization, Antioxidant Capacity, and Sensory Properties of Murici (Byrsonima crassifolia (L.) Kunth) and Tapereba (Spondias mombin L.) Beverages

Amazonian fruits are excellent sources of bioactive compounds and can be used in beverages to improve the nutritional and sensorial characteristics. The present study aimed to develop a blend of murici (Byrsonima Crassifolia (L.) Kunth) and tapereba (Spondias Mombin L.) through experimental design and investigating the nutritional and sensorial characteristics of fruits and beverages. The murici was highlighted as higher vitamin C content (58.88 mg center dot 100 g(-1)) compared to tapereba (25.93 mg center dot 100 g(-1)). The murici and tapereba are good sources of total phenolic compounds (tapereba 1304.15 +/- 19.14 mgGAE center dot 100 g(-1) and the murici of 307.52 +/- 19.73 mg GAE center dot 100 g(-1)) and flavonoids (174.87 +/- 1.76 mu gQE/g and 129.46 +/- 10.68 mu gQE/g, murici and tapereba, respectively), when compared to other Brazilian fruits. The antioxidant capacity in different methods revealed that the tapereba had a higher average in the results, only in the ORAC method and did not present a significant difference (p > 0.05) in relation to the murici. The beverage development was performed using experimental design 2(3), showed through sensory analysis and surface response methodology that murici and high sugar content (between 12.5 and 14.2% of sugar) influenced in sensory acceptance. Our findings indicate that beverages with improved nutrition and a sensory acceptance can be prepared using tapereba and murici fruits.

Automated summary

The study found that murici and tapereba are nutritious and have good sensorial characteristics, making them suitable for beverage development.