Abstract

NIETO-CALVACHE, Jhon Edinson  and  SUAREZ-RAMOS, Claudia Andrea. Development of an energy drink with passion fruit pulp, aloe vera crystals, panela and antioxidant properties. rev.udcaactual.divulg.cient. [online]. 2020, vol.23, n.2, e1456.  Epub July 30, 2020. ISSN 0123-4226.  https://doi.org/10.31910/rudca.v23.n2.2020.1456.

In recent years, the demand for healthy products has been increasing, so much research has focused on the production of foods and beverages with nutraceutical potential. The aim of this work was to develop an energy drink, based on panela, passion fruit juice and aloe vera (AV) crystals with antioxidant properties. The content of phenolic compounds, ascorbic acid and the anti-radical capacity of the raw materials and beverages produced were evaluated. A sensory analysis was performed, to verify the acceptance of taste, color, AV texture and overall acceptability of three beverages, selected according to their antioxidant properties. The results showed that panela had the highest content of phenolic compounds (59.4 ± 0.2mg AGE/g), while passion fruit juice had the highest anti-radical activity (657 ± 5µg eq AA/mL). The beverages analyzed within the experimental design varied in their antioxidant activity with varying factors. Of the three drinks selected, drink 2 had the highest anti-radical capacity (419 ± 1µg AA eq/mL) and vitamin C content (15,75 ± 0,03µg/mL) and also a significant content of phenolic compounds (7,6 ± 2mg AGE/mL). Likewise, the results of the sensory panel showed that beverage 2 had a high overall acceptability and a greater acceptance of the taste, so it can be concluded that this drink is the one with the greatest antioxidant and commercial potential.

Keywords : Aloe vera (L.) Burm. F.; Aloin; Phenolic compounds; Anti-radical capacity; Sensory panel.

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