{"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\/fr\/application-of-dehydrated-acerola-juice-in-the-production-of-teas\/","title":{"rendered":"Application du jus d'ac\u00e9rola d\u00e9shydrat\u00e9 dans la production de th\u00e9s"},"content":{"rendered":"

Introduction<\/h3>\n\n\n\n

L'ac\u00e9rola (Malpighia glabra L., ou Malpighia emarginata DC.) est un arbre dont le fruit est appel\u00e9 cerise des Barbades ou cerise des Antilles en raison de sa ressemblance avec le fruit. Petit arbre (ou arbuste) \u00e0 feuillage persistant de la famille des Malpighiaceae, l'ac\u00e9rola pousse spontan\u00e9ment dans les r\u00e9gions tropicales d'Am\u00e9rique du Sud, notamment au P\u00e9rou et dans les for\u00eats amazoniennes du Br\u00e9sil et du Venezuela.<\/p>\n\n\n\n

Il est \u00e9galement pr\u00e9sent dans les Antilles, o\u00f9 il est appel\u00e9 cerise sauvage. La composition nutritionnelle de l'ac\u00e9rola frais et du jus d'ac\u00e9rola non transform\u00e9 montre que le fruit constitue une excellente source de vitamine C, de carot\u00e9no\u00efdes pr\u00e9curseurs de la vitamine A et de lycop\u00e8ne, en plus de contenir des quantit\u00e9s consid\u00e9rables de thiamine, de riboflavine, de niacine, d'acide pantoth\u00e9nique, de calcium, de fer et de magn\u00e9sium (USDA, 2016).<\/p>\n\n\n\n

L'acide ascorbique (vitamine C) est une vitamine hydrosoluble aux fortes propri\u00e9t\u00e9s r\u00e9ductrices. C'est l'un des compos\u00e9s r\u00e9ducteurs les plus utilis\u00e9s dans la transformation de la viande. En outre, il agit comme un antioxydant, un stabilisateur et un r\u00e9gulateur d'acidit\u00e9. Suite \u00e0 l'oxydation, l'oxyg\u00e8ne libre et dissous est \u00e9limin\u00e9 de l'environnement et est responsable de la r\u00e9duction de certains compos\u00e9s. (VIEIRA & SANTOS, 2010).<\/p>\n\n\n\n

Objectif<\/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

R\u00e9sultats et discussion<\/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

R\u00e9sultats et discussion<\/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

Conclusion<\/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

R\u00e9f\u00e9rences<\/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":"

L'ac\u00e9rola (Malpighia glabra L. ou Malpighia emarginata DC.) est un arbre dont le fruit est appel\u00e9 cerise des Barbades ou cerise des Antilles en raison de sa ressemblance avec le fruit.<\/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\/fr\/wp-json\/wp\/v2\/posts\/3596","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/nutribotanica.com.br\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/nutribotanica.com.br\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/nutribotanica.com.br\/fr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/nutribotanica.com.br\/fr\/wp-json\/wp\/v2\/comments?post=3596"}],"version-history":[{"count":0,"href":"http:\/\/nutribotanica.com.br\/fr\/wp-json\/wp\/v2\/posts\/3596\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/nutribotanica.com.br\/fr\/wp-json\/wp\/v2\/media\/3597"}],"wp:attachment":[{"href":"http:\/\/nutribotanica.com.br\/fr\/wp-json\/wp\/v2\/media?parent=3596"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/nutribotanica.com.br\/fr\/wp-json\/wp\/v2\/categories?post=3596"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/nutribotanica.com.br\/fr\/wp-json\/wp\/v2\/tags?post=3596"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}