Use of bacaba peel for the development of hydroelectrolytic beverages and their consumer acceptance

Abstract The hydroelectrolytic beverages segment has been expading its market and introducing new flavors in order to meet the demand for new products. However, experimental studies find concerns about the chemical compositions of these drinks. The aim of this study was to develop a drink without synthetic coloring or flavoring, with functional attributes based on the bacaba (Oenocarpus bacaba Mart.) peel extract. Two hydroelectrolytic drinks were developed, one hypotonic and the other isotonic, containing 0.5 and 1.0% of bacaba peel extract. Physicochemical characterization, determination of total phenolic compounds, anthocyanins, and antioxidant capacity were perfomed, in addition to color evaluation, as well as sensory analysis by means of preference tests. The developed formulations showed potential antioxidant activity and natural red coloring due to the phenolic compounds and anthocyanins present in the beverages. The sensory evaluation indicated positive acceptance by the tasters regarding the addition of the bacaba peel extract to the beverage formulations. The developed formulations demonstrated that the use of the bacaba peel is a viable option for the production of sports drinks, acting as a natural dye and offering health benefits due to its bioactive compounds.

摘要
水电解质饮料（hydroelectrolytic beverages）赛道近年来持续扩张市场规模，并通过推出全新口味以满足消费者对新产品的需求。然而，相关实验研究表明，这类饮品的化学成分存在值得关注的安全隐患。本研究旨在开发一款不含人工合成着色剂与调味剂、以巴卡巴果（Oenocarpus bacaba Mart.）果皮提取物为功能核心的饮品。
本研究共开发两款水电解质饮料，分别为低渗型与等渗型，其巴卡巴果皮提取物添加量分别为0.5%与1.0%。研究对两款饮品开展了理化特性表征、总酚类化合物、花青素与抗氧化能力测定，同时进行了色泽评价以及偏好型感官试验。
研发的两款配方饮品凭借自身含有的酚类化合物与花青素，展现出优异的抗氧化活性与天然红色色泽。感官评价结果显示，试饮群体对在饮品配方中添加巴卡巴果皮提取物的接受度良好。本次研发的配方证实，巴卡巴果皮可作为天然着色剂，且其含有的生物活性成分能够为饮品带来健康益处，是生产运动饮料的可行方案。