Fruit pastes with organic honey texturized with gellan gum: bioacessibility of antioxidant activity and sensory analysis fruit pastes with gellan and organic honey

• Main Authors: Eveline de Alencar COSTA, Paulo Henrique Machado de SOUSA, Adriana Camurça Pontes SIQUEIRA, Evânia Altina Teixeira de FIGUEIREDO, Sandro Thomaz GOUVEIA, Raimundo Wilane de FIGUEIREDO, Carla Soraya Costa MAIA, Deysilene Soares GOMES
• Format: Article
• Language: English
• Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
• Series: Food Science and Technology
• Subjects: structured fruit; antioxidant activity; sensory acceptance; microbiological stability; bioaccessibility
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005012102&lng=en&tlng=en
• ISSN: 1678-457X

Abstract Three paste formulations were developed for four fruits: caja, murici with mango and pitanga, with differentiated percentages of fruit pulp, organic honey and gellan gum. Pulps, honey and fruit paste formulations were analyzed by antioxidant capacity, vitamin C and in vitro bioaccessibility. All formulations showed a high content of vitamin C, antioxidant action and the bioaccessibility. All the formulations were accepted regarding the overall impression, except MM3 (murici pulp:mango pulp:honey 50:50:00 and 0.25% gellan gum) and PI1 (pitanga pulp: honey 90:10 and 0.6% gellan gum). Therefore, fruit pastes are options to encourage consumption of tropical fruits of agro-biodiversity in the Brazilian Northeast.