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）品类持续拓展市场并推出全新风味产品，以满足市场对新型饮品的需求。然而，现有实验研究对这类饮品的化学成分存在潜在顾虑。本研究旨在以巴古巴棕榈果（Oenocarpus bacaba Mart.）果皮提取物为核心原料，开发一款不含人工着色剂与调味剂、具备功能属性的饮品。本研究共开发两款水电解质饮料，分别为低渗型与等渗型，其中巴古巴棕榈果皮提取物的添加量分别为0.5%与1.0%。研究团队对两款饮品开展了理化特性表征、总酚类物质、花青素含量与抗氧化能力测定，同时进行了色泽评价以及基于偏好测试的感官分析。所开发的配方饮品凭借自身含有的酚类物质与花青素，展现出可观的抗氧化活性与天然红色色泽。感官评价结果显示，试饮者对配方中添加巴古巴棕榈果皮提取物的接受度良好。本研究开发的配方证实，巴古巴棕榈果皮可作为运动饮品生产的可行方案，既能充当天然着色剂，又能凭借其生物活性成分为饮品提供健康益处。