Efeito da adição de ora-pro-nóbis (Pereskia aculeata) nas propriedades físico-químicas e antioxidantes e na aceitação e preferência sensorial da geleia de maçã e alecrim

Abstract

The volume of fruit and vegetable production and diversity in Brazil drive the food sector to develop products that enhance the use and benefits of these inputs. Among the widely consumed fruit-based products, jam stands out, which can be used as a base for incorporating unconventional ingredients of interest to the consumer market. In this context, the present study aimed to develop and evaluate apple and rosemary jams with added ora-pro-nóbis (Pereskia aculeata), regarding their physicochemical, antioxidant, and sensory properties. The leaves, known for their high protein and mucilage content, were added to the apple and rosemary jam (C) at different mass concentrations: 0.86% (T1), 1.27% (T2), and 1.68% (T3). The formulations were characterized in terms of physicochemical and antioxidant properties, subjected to sensory acceptance and preference evaluation, and assessed from an economic financial standpoint in a family-run agro-industry. The jams presented soluble solids content between 55 and 58 °Brix, with adequate gel formation attributed to the mucilage of the leaves. The addition of ora-pro-nóbis promoted an increase in protein, lipid, fiber, and antioxidant activity (DPPH and FRAP) content, as well as changes in color, with greater intensity of yellow green tones and a more opaque appearance. Process optimization indicated ideal conditions with 82.1 g of leaves and 93.4 minutes of processing, resulting in a product with 0.43 g/100 g of crude protein and total titratable acidity of 3.48 meq/L. Sensorially, there was a significant effect only for the color attribute, without affecting overall acceptance and consumer preference. From an economic standpoint, production proved viable, with the increased concentration of ora-pro-nóbis raising yield and reducing unit costs. Considering a selling price of R$ 17.00, the formulation with the highest addition (T3) showed better performance, with lower unit cost (R$ 10.47), higher profitability (38.41%), and, along with T2, a higher contribution margin (63.35%) and a lower break-even point (7 units). These results highlight the potential of ora-pro-nóbis as a technological and functional ingredient, contributing to added value, sustainability, and economic viability of products in family-based agro-industry.