DESENVOLVIMENTO DE BEBIDA À BASE DE MELANCIA E UVA CULTIVAR ‘BRS VITÓRIA’

Abstract

Watermelon is the third most produced fruit in Brazil, generating an estimated value of R$ 1.3 million, with production of 2,240,796 tons in a harvested area of 101,975 hectares. It has been used to treat various diseases, the presence of lycopene, citrulline and other polyphenolic compounds bring its nutraceutical potential making it a functional food. Grape juice is a very tasty and high-quality nutraceutical drink, being widely consumed around the world. This product has high commercial value. Watermelon juice preparation has been studied for its improvement due to the growth of the beverage market, the interest of the industries in the increase in the variety of beverages and the interest of the population in obtaining a nutrientrich diet. This study aimed to develop a drink based on watermelon and Vitória grapes, evaluating its quality and bioactive compounds. Watermelon and Vitória grape juice was extracted for the formulation of five drinks: 100% watermelon juice; watermelon and Vitória grape juice in a 50/50 ratio; watermelon juice added from Vitória grapes in a 60/40 ratio; watermelon juice with Vitória grape in a 70/30 ratio; and Vitória 100% grape juice. The variables pH, acidity, soluble solids (Brix), moisture, ash, concentration of total and reducing sugars, carotenoids, anthocyanins, yellow flavonoids and polyphenols were evaluated. With this study, it was found that watermelon juice has a high ratio (TSS/TA) and is very rich in carotenoids, while grape juice has a more acidic pH and more polyphenol, anthocyanin and yellow flavonoid. Vitória grape juice showed the highest concentration of total and reducing sugars. It can be concluded that the drink containing 60% watermelon juice and 40% Vitória grape juice can be seen as the best option for commercialization due to its greater richness in bioactive compounds.