这项研究适用于自然资源,优先考虑pinhão种植产生的可回收和可再生投入,其目的是利用失败,贝壳,杏仁作为酸奶中生物活性化合物的来源,确保智能使用这些自然资源。因此,详细阐述了一个açaí酸奶样品和八种酸奶配方,其中含有5%至10%的pinhão副产品部分。比较了这些配方的物理化学性质,营养,功能属性,抗菌活性,和多元素轮廓属性。用pinhão副产品丰富açaí酸奶在蛋白质方面没有显着差异,脂质,水分,和所有样品之间的矿物盐含量与pinhão副产品。富含pinhão副产品的Açaí酸奶的总蛋白质含量是对照样品的5.71至26.07%,和总纤维在样品中也有比对照样品多18.62至85.29%的显著增加。关于颜色设置,所有的酸奶样品都是红紫色的。含有松子粉和整个松子粉的açaí酸奶样品对单核细胞增生李斯特菌的生物膜质量为46.58、45.55和11.85%,肠炎沙门氏菌和铜绿假单胞菌。病原菌的行为与富含pinhão副产品的酸奶中的总多酚含量有关,从8.27增加到18.24mg/100g。富含全粉的酸奶显示出高抗氧化能力。在ABTS和DPPH分析中,样品的抗氧化活性结果增加了47.62%和130.38%,分别。pinhão失败纳米混悬剂中的化合物,平顶粉,全粉,和酸奶被鉴定并分为亲水性和亲脂性类别。五类(氨基酸,有机酸,糖,糖酚类物质,和环三醇)被鉴定为亲水的。鉴定了亲脂性化合物,并将其分为六类(羧酸,二萜,酒精,α-羟基酸,固醇,和三萜)。添加pinhão副产物增加了Ca的含量,Fe,K,Na,和带有pinhão纳米悬浮液的P.Açaí酸奶,平顶粉,全粉的钙含量最高(2164.38±2.16µg/L)。含有pinhão面粉和全粉的Açaí酸奶的Fe含量最高(84.02±0.08µg/L)。
This study applies natural resources, prioritizing recyclable and renewable inputs produced by pinhão cultivation, whose purpose is to use the failures, shells, and almonds as a source of bioactive compounds addition in
yogurt, ensuring intelligent use of these natural resources. Thus, one açaí
yogurt sample and eight
yogurt formulations containing portions of pinhão byproducts between 5 % and 10 % were elaborated. These formulations were compared regarding their physicochemical, nutritional, functional properties, antimicrobial activity, and multi-elemental profile properties. Enriching açaí
yogurt with pinhão byproducts does not significantly differ in protein, lipid, moisture, and mineral salt content between all samples with pinhão byproducts. Açaí yogurts enriched with pinhão byproducts had 5.71 to 26.07 % times total protein than the control sample, and total fiber also had a significant increase in samples ranging between 18.62 to 85.29 % times more than the control sample. Regarding color settings, all
yogurt samples tended to be red-purple. A sample of açaí yogurt with pine nut flour and whole pine nut flour caused a biofilm mass amount of 46.58, 45.55, and 11.85 % for Listeria monocytogenes, Salmonella enteritidis and Pseudomonas aeruginosa. The behavior of pathogenic bacteria is related to the total polyphenol content in yogurts enriched with pinhão byproducts, which increased from 8.27 to 18.24 mg/100 g.
Yogurt with açaí enriched with whole pinhão flour showed high antioxidant capacity. The sample\'s antioxidant activity results increased by 47.62 % and 130.38 % in the ABTS and DPPH analyses, respectively. The compounds in pinhão failure nanosuspensions, pinhão flour, whole pinhão flour, and yogurts were identified and divided into hydrophilic and lipophilic classes. Five classes (amino acids, organic acids, sugars, phenols, and cyclitols) were identified as hydrophilic. Lipophilic compounds were identified and separated into six classes (carboxylic acids, diterpenes, alcohols, Α-hydroxy acids, sterols, and triterpenes). The addition of pinhão byproducts increased the contents of Ca, Fe, K, Na, and P. Açaí yogurt with pinhão nanosuspension, pinhão flour, and whole pinhão flour had the highest Ca content (2164.38 ± 2.16 µg/L). Açaí yogurt with pinhão flour and whole pinhão flour had the highest Fe content (84.02 ± 0.08 µg/L).