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<p>This study enabled the development and application of jaboticaba-derived products (aqueous extract and dehydrated fruit), obtained through the Microwave Hydrodiffusion and Gravity (MHG) technique, in a carbonated cooler and a cereal bar. The benefit of directly applying extract and dehydrated fruit to foods is due to the absence of solvents, thus requiring no further treatment after their extraction. Furthermore, MHG provides microbiological safety due to its operational process and encourages the full utilization of the fruit in functional foods, as the process allowed for the development of products rich in anthocyanins, with a concentration of 54.86&#xa0;± 2.44 mg of anthocyanins/L of the carbonated cooler and 18.83 ± 0.5&#xa0;mg of anthocyanins/100&#xa0;g of cereal bar. Sensory acceptance tests demonstrated that both the carbonated alcoholic cooler and the cereal bar with dehydrated fruit received good ratings for the majority of the attributes analyzed. Therefore, this study presented the feasibility of the full utilization of jaboticaba, contributing to the circular economy of this fruit.</p>

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From co-products of microwave hydrodiffusion and gravity to new products: cereal bars and carbonated jaboticaba coolers

  • 期刊论文

  • 发表日期：

    2025年10月27日

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  • Juliana A. Camponogara,
  • Carla A. A. Farias,
  • Valeska Pietrobelli,
  • Lucas Bettio,
  • Idemir Citadin,
  • Marcio Schmiele,
  • Sander R. Moreira,
  • Roger Wagner,
  • Paulo C. B. Campagnol,
  • Juliano S. Barin,
  • Cristiano A. Ballus,
  • Milene T. Barcia

摘要

This study enabled the development and application of jaboticaba-derived products (aqueous extract and dehydrated fruit), obtained through the Microwave Hydrodiffusion and Gravity (MHG) technique, in a carbonated cooler and a cereal bar. The benefit of directly applying extract and dehydrated fruit to foods is due to the absence of solvents, thus requiring no further treatment after their extraction. Furthermore, MHG provides microbiological safety due to its operational process and encourages the full utilization of the fruit in functional foods, as the process allowed for the development of products rich in anthocyanins, with a concentration of 54.86 ± 2.44 mg of anthocyanins/L of the carbonated cooler and 18.83 ± 0.5 mg of anthocyanins/100 g of cereal bar. Sensory acceptance tests demonstrated that both the carbonated alcoholic cooler and the cereal bar with dehydrated fruit received good ratings for the majority of the attributes analyzed. Therefore, this study presented the feasibility of the full utilization of jaboticaba, contributing to the circular economy of this fruit.