DESENVOLVIMENTO DE GELEIA DE XIQUE-XIQUE (Pilosocereus gounellei) COM SPIRULINA (Arthrospira platensis): PROPRIEDADES FUNCIONAIS E FÍSICO-QUÍMICAS

Abstract

The xique-xique (Pilosocereus gounellei) is a cactus endemic to the Caatinga, has diverse functional and nutritional properties and unlimited potential for industry and sustainable food production, has diverse functional and nutritional properties and unlimited potential for industry and sustainable food production. Spirulina, Arthrospira platensis, a microalgae rich in nutrients, is known for its potential functional properties beneficial to health. This work addresses the development of an innovative jelly based on xique-xique enriched with spirulina, highlighting its physicochemical characteristics and functional properties. In this study, 3 jelly formulations were created, with a base formulation containing 60% xique-xique cladode, 8% mint, 1.5% pectin, 0.5% citric acid and 30% sugar, and different concentrations of Spirulina, being FII (0.25%), FIII (0.5%), and a control without spirulina. Proximate composition analyzes were carried out, pH, acidity and soluble solids in the raw materials and in the jellies made. Total Phenolic Content and antioxidant potential were determined in the jellies prepared. The results revealed that the addition of Spirulina to xique-xique jelly conferred notable functional properties, such as the increased concentration of proteins and the presence of phenolic compounds that conferred antioxidant activity confirmed by the DPPH method. Furthermore, the premium jelly made with xique-xique and spirulina presented adequate physicochemical characteristics, such as pH and acidity, meeting established quality standards. The texture profile of the jellies produced was within what was expected for the hardness parameters, cohesiveness, and adhesiveness. It is hoped that this study can contribute to greater diversification of xique-xique based products, valuing an endemic plant from the Caatinga and further promoting the consumption of spirulina as an alternative source of nutrients.