{"id":3596,"date":"2024-07-01T15:29:04","date_gmt":"2024-07-01T18:29:04","guid":{"rendered":"https:\/\/nutribotanica.com.br\/?p=3596"},"modified":"2025-01-28T07:48:03","modified_gmt":"2025-01-28T10:48:03","slug":"application-of-dehydrated-acerola-juice-in-the-production-of-teas","status":"publish","type":"post","link":"http:\/\/nutribotanica.com.br\/es\/application-of-dehydrated-acerola-juice-in-the-production-of-teas\/","title":{"rendered":"Aplicaci\u00f3n del zumo de acerola deshidratado a la producci\u00f3n de t\u00e9"},"content":{"rendered":"

Introducci\u00f3n<\/h3>\n\n\n\n

La acerola (Malpighia glabra L., o Malpighia emarginata DC.) es un \u00e1rbol cuyo fruto recibe el nombre de cereza de Barbados o de las Antillas por su similitud con la fruta. Peque\u00f1o \u00e1rbol (o arbusto) de follaje persistente de la familia de las Malpighiaceae, la acerola crece espont\u00e1neamente en las regiones tropicales de Am\u00e9rica del Sur, en particular en Per\u00fa y en las selvas amaz\u00f3nicas de Brasil y de Venezuela.<\/p>\n\n\n\n

Tambi\u00e9n est\u00e1 presente en las Antillas, donde se denomina cereza silvestre. Una composici\u00f3n nutricional de acerolas frescas y de zumo de acerola sin procesar, muestra que la fruta presenta excelentes fuentes de vitamina C, carotenoides precursores de la vitamina A y licopeno, adem\u00e1s de contener cantidades considerables de tiamina, riboflavina, niacina, \u00e1cido pantot\u00e9nico, calcio, hierro y magnesio (USDA, 2016).<\/p>\n\n\n\n

El \u00e1cido asc\u00f3rbico (vitamina C) es una vitamina hidrosoluble con fuertes propiedades reductoras. Es uno de los compuestos reductores m\u00e1s utilizados en el procesado de la carne. Adem\u00e1s, act\u00faa como antioxidante, estabilizador y regulador de la acidez. Como resultado de la oxidaci\u00f3n, el ox\u00edgeno libre y disuelto se elimina del medio ambiente y es responsable de la reducci\u00f3n de algunos compuestos. (VIEIRA & SANTOS, 2010).<\/p>\n\n\n\n

Objective<\/h3>\n\n\n\n

Understand the behavior of vitamin C upon heating, simulating the production of teas.<\/p>\n\n\n\n

Acerola Application<\/h3>\n\n\n\n

Acerola has potential for industrialization, as it can be consumed in the form of jams, jellies, used to enrich juices and diet foods, in the form of nutraceutical foods, such as tablets or capsules, used as a food supplement, teas, beverages for athletes, nutritional bars and yogurts (CARPENTIERI-P\u00cdPOLO et al., 2002).<\/p>\n\n\n\n

Procedure \u2013 Phase 1<\/h3>\n\n\n\n

In a beaker, 1g of acerola powder from item BMgPO-25-324 was added, 100ml of water was added and homogenized, vitamin C was analyzed before heating and after 5 and 10 minutes of heating at 100\u00b0C, the experiment as well as the analyzes were performed in duplicates.<\/p>\n\n\n\n

\n
\n
\"Acerola
Figure 1 \u2013 Acerola Juice Concentrated and Dehydrated and Ginger<\/figcaption><\/figure>\n<\/div>\n\n\n\n
\n
\"Acerola
Figure 2 \u2013 Acerola powder + Ginger Sachet<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\n\n

Resultados y debate<\/h3>\n\n\n\n

So far it is possible to see that there is an average loss of vitamin C of 0.39%, which means that even when heating the product, vitamin C is not lost completely. However, it is suggested to repeat the study to obtain more results and apply the statistics again. The flavor of acerola powder is present and with high intensity. See table 1:<\/p>\n\n\n\n

\"Table
Table 1 \u2013 Table summarizing the results of vitamin C analysis.<\/figcaption><\/figure>\n\n\n\n

Procedure \u2013 Phase 2<\/h3>\n\n\n\n

In a sachet, 0.24g of acerola powder from item BMgPO-25-324 with vitamin C of 26.80% and 0.76g of ginger powder were added, infused in 200 ml of water for 5 and 10 minutes of heating at 100\u00b0C, the experiment as well as the analyzes were carried out in duplicates.<\/p>\n\n\n\n

\n
\n
\"Solution
Figure 3 \u2013 Solution 100\u00b0C, 5 min<\/figcaption><\/figure>\n<\/div>\n\n\n\n
\n
\"Solution
Figure 4 \u2013 Solution 100\u00b0C, 10 min<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\n\n

Resultados y debate<\/h3>\n\n\n\n

The tea heated for 5 minutes had a slightly ginger flavor, but after 10 minutes the flavor became more present, but it was not possible to taste the acerola powder in any of the treatments, as well as the color getting darker as time goes on. passing. Regarding vitamin C analysis, it is possible to see that even with heating, vitamin C does not degrade completely. See table 2:<\/p>\n\n\n\n

\"Table
Table 2 \u2013 Table summarizing sensory analysis of tea infused with acerola powder.<\/figcaption><\/figure>\n\n\n\n

Conclusi\u00f3n<\/h3>\n\n\n\n

The study on the application of vitamin C in tea has yielded promising results. The addition of vitamin C significantly enhanced the antioxidant properties of the tea, providing an added health benefit. Sensory evaluations indicated that the flavor profile of the tea was not adversely affected by the inclusion of vitamin C, maintaining its original taste while boosting its nutritional value. Furthermore, stability tests showed that vitamin C remained effective in the tea over time, ensuring prolonged benefits. These findings suggest that vitamin C can be successfully integrated into tea, offering consumers an improved beverage option that combines taste with enhanced health properties.<\/p>\n\n\n\n

\n\n\n\n

Referencias<\/strong><\/p>\n\n\n\n

ARA\u00daJO, J. Qu\u00edmica de alimentos: teoria e pr\u00e1tica. 2\u00aa ed. Vi\u00e7osa: Editora UFV, 1999. 416p., 2015.<\/p>\n\n\n\n

DAMODARAN, S.; PARKIN, K.; FENNEMA, O. R. Fennema\u2019s food chemistry. 4. ed. Boca Raton: CRC Press, 2008. 1144 p.<\/p>\n\n\n\n

INSTITUTO ADOLFO LUTZ – IAL. M\u00e9todos f\u00edsico-qu\u00edmicos para an\u00e1lise de alimentos. 4 ed. S\u00e3o Paulo: Instituto Adolfo Lutz, 2008. Available in: http:\/\/www.ial.sp.gov.br\/resources\/editorinplace\/ial \/2016_3_19\/analisedealimentosial_2008.pdf. Accessed on: 20 oct. 2018.<\/p>\n\n\n\n

sucupira, nat\u00e1lia rocha; xerez, ana caroline pinheiro; sousa, paulo henrique machado. perdas vitam\u00ednicas durante o tratamento t\u00e9rmico de alimentos. unopar cient\u00edfica. ci\u00eancias biol\u00f3gicas e da sa\u00fade, 2012. available in: http:\/\/www. destaques acad\u00eamicos, lajeado, v. 11, n. 4, p. 36-55, 2019. issn 2176-307055pgsskroton.com.br\/seer\/index.php\/jhealthsci\/article\/viewfile\/1025\/984. accessed on: 18 aug. 2018.1<\/p>\n\n\n\n

USDA. National Nutrient Database for Standard Reference. Release 28. Revised, May 2016. Dispon\u00edvel em: http:\/ https:\/\/ndb.nal.usda.gov\/ndb\/search\/list\/acerola. Accessed on: 20 dec. 2026.<\/p>\n\n\n\n

VOGEL, Arthur Israel. An\u00e1lise qu\u00edmica quantitativa. 6 ed. Rio de Janeiro: LTC, 2013.<\/p>\n\n\n\n

R. Bras. Agroci\u00eancia, Pelotas, v. 12, n. 4, p. 395-400, oct-dec, 2006<\/p>\n\n\n\n

Anti-inflammatory and antixidant properties of blend formulated with compounds of Malpighia emarginata D.C (acerola) and Camellia sinensis L. (green tea) in lipopolysaccharide-stimulated RAW 264.7 macrophages. Available in: https:\/\/pubmed.ncbi.nlm.nih.gov\/32480222\/. Accessed on: 15 jun. 2024.<\/p>","protected":false},"excerpt":{"rendered":"

La acerola (Malpighia glabra L., o Malpighia emarginata DC.) es un \u00e1rbol cuyo fruto recibe el nombre de cereza de Barbados o de las Antillas por su similitud con la fruta.<\/p>","protected":false},"author":1,"featured_media":3597,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16,17,22],"tags":[],"class_list":["post-3596","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-application","category-powder","category-tea"],"_links":{"self":[{"href":"http:\/\/nutribotanica.com.br\/es\/wp-json\/wp\/v2\/posts\/3596","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/nutribotanica.com.br\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/nutribotanica.com.br\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/nutribotanica.com.br\/es\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/nutribotanica.com.br\/es\/wp-json\/wp\/v2\/comments?post=3596"}],"version-history":[{"count":0,"href":"http:\/\/nutribotanica.com.br\/es\/wp-json\/wp\/v2\/posts\/3596\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/nutribotanica.com.br\/es\/wp-json\/wp\/v2\/media\/3597"}],"wp:attachment":[{"href":"http:\/\/nutribotanica.com.br\/es\/wp-json\/wp\/v2\/media?parent=3596"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/nutribotanica.com.br\/es\/wp-json\/wp\/v2\/categories?post=3596"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/nutribotanica.com.br\/es\/wp-json\/wp\/v2\/tags?post=3596"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}