Hydroeletrolytic drink produced based on milk permeate added from extract of antocianines from jabuticaba shell

Abstract

The ultrafiltration permeate of milk is rich in minerals and water soluble vitamins. The shell of jabuticaba has significant anthocyanin content and considerable antioxidant capacity. In this context, the objective of this work was to elaborate a hydroelectrolytic drink from the permeate with addition of extracts of anthocyanins from the shell of the jabuticaba. In the characterization of the beverage, analyzes of pH, ATT, SST, osmolality, minerals, total anthocyanins, total phenolics, antioxidant capacity by ABTS and DPPH radicals were performed. PH (3.56), ATT (0.97%), SST (5.83 ° Brix), potassium (1,204.06 mg L -1), calcium (509.87 mg L -1), magnesium (162.06 mg / L-1) and phosphorus (352.18 mg / L-1) were quantified. In the evaluation of the osmolality (307.16 mOsmol?L -1). it was evidenced that the drink presented osmolytic characteristics close to the blood plasma. The anthocyanin content for the beverage formulated in this study was 15.98 mg?L -1; the polyphenolic content, 267.55 mg AGE?L -1 and the antioxidant capacities by the ABTS and DPPH radicals were respectively 2.43 and 2.72 ?M equivalent of trolox?mL-1. It was concluded that the permeate is an excellent base for the formulation of isotonic beverages and the use of natural dyes such as anthocyanin, besides conferring color to the product, can bring health benefits by the presence of bioactive compounds.