Elaboração de sorvete adicionado de extrato de cascas de jabuticaba (Plinia cauliflora): avaliação de compostos bioativos

Abstract

The jabuticaba is a tropical fruit of high nutritional value and is good source of carbohydrates, fiber, vitamins, flavonoids and carotenoids, iron, calcium and phosphorus, and it can be used both for industrialization in the form of juices and jellies, as in fresh consumption . According to studies most of the phenolic compounds of jabuticaba is in its shell, and thus the elaboration of a product with peel jabuticaba would be an interesting alternative to the use of those residues that are not utilized by industry, enabling the production of with potentially functional foods. Besides allowing develop further research in this area, enabling greater knowledge about the bioactive compounds present in both the fruit as the product. If possible also study the influence of processing these compounds, adding even more value to allowing your fruit consumption during the offseason. Based on the above work was to evaluate the bioactive compounds in ice cream made with shells jabuticaba (Plinia cauliflora) comparing the levels present in the skin and the ice cream produced. The study was conducted by means of physico-chemical analyzes of extracts jabuticaba, which were pH, acidity, color and soluble solids and analysis of bioactive compounds (total phenolics and anthocyanins) and antioxidant activity. From the extract B (milled for 25 seconds unsieved) were prepared ice cream formulations with concentrations of 5, 10 and 15% hull Jabuticaba. Subsequently were analyzed for microbiological and sensory evaluation with 100 judges. In the ice cream was also evaluated acidity and fat. From ice cream hydroalcoholic extracts were prepared and determinations of bioactive compounds (total phenolics and anthocyanins) and antioxidant activity. The ice cream produced from the extract B was within the standard physical, chemical and microbiological established by Brazilian legislation and obtained good acceptance in the sensory evaluation, the product being added 5% bark extract jabuticaba the best accepted in sensory analysis . Also, the ice cream made with bark extract showed significant values jabuticaba of bioactive compounds and antioxidant activity, proving to be a product with potentially functional as well as an alternative to the use of these wastes that are not used by industry.