Efeitos da adição de fibras alimentares e tratamento com ultrassom em bebidas de cladódio de palma (Opuntia dillenii)

Abstract

Opuntia dillenii cladodes have a composition rich in nutrients and functional compounds, highlighting phenolic compounds, vitamin C, dietary fiber and minerals. For this reason, cladodes have become the focus of several studies, however, information in the literature about their use in the development of functional foods and their biological activities is still scarce and limited, which influences the low popularity of this cactus in human food. Therefore, this study aimed to develop beverages based on palm cladodes added with prebiotics and treated with ultrasound and evaluate the physicochemical, nutritional and sensory parameters, as well as the bioaccessibility of phenolic compounds, and bioactivity of the beverages. For this, five beverages were formulated: control without treatment (BC), control treated with ultrasound (BU), treated with ultrasound and added inulin (BIU), treated with ultrasound and added fructoligosaccharides (BFU) and treated with ultrasound and added of polydextrose (BPU). Subsequently, analyses were carried out to determine dietary fiber, pH, acidity, ascorbic acid, chlorophyll, color, sugar profile, organic acids and oligosaccharides, profile and bioaccessibility of phenolic compounds, antioxidant activity by the ABTS, DPPH and FRAP methods and antidiabetic activity in vitro by enzyme inhibition (alpha-amylase and alpha-glucosidase) and sensorial quality. It was observed that the addition of prebiotics promoted an increase of 10.44 to 20.70% in the total dietary fiber content. BPU presented the highest concentration and stability of phenolic compounds, ascorbic acid, formic acid and malic acid throughout the storage time, in addition to increasing the potential and stability of antioxidant activity, analyzed by the FRAP method. Furthermore, the beverage added with FOS significantly increased the bioaccessibility rate of phenolic compounds. Ultrasound treatment intensified the desirable sensory characteristics of the beverages, in addition to reducing the intensity of undesirable sensory characteristics. The results showed that the beverage added with polydextrose presented greater preservation of the stability of phenolic compounds and vitamin C throughout its useful life, preserving its functionality and increasing the acceptability of the product.