Título:	Development and characterization of an eco-functional fermented dairy beverage: combining whey valorization with native fruits.
Autoria:	PRESTES, A. A. CARVALHO, A. C. F. MARAFON, K. ANDRADE, D. R. M. GOIS, J. S. de FERREIRA, F. N. PROVENZI, M. A. MIOTTO, M. HELM, C. V. SOUZA, C. K. de PIMENTEL, T. C. PRUDENCIO, E. S.
Afiliação:	AMANDA ALVES PRESTES, UNIVERSIDADE FEDERAL DE SANTA CATARINA; ANA CAROLINE FERREIRA CARVALHO, UNIVERSIDADE FEDERAL DE SANTA CATARINA; KARINE MARAFON, UNIVERSIDADE FEDERAL DE SANTA CATARINA; DAYANNE REGINA MENDES ANDRADE, UNIVERSIDADE FEDERAL DO PARANÁ; JEFFERSON SANTOS DE GOIS, UNIVERSIDADE DO ESTADO DO RIO DE JANEIRO; FERNANDA NUNES FERREIRA, UNIVERSIDADE DO ESTADO DO RIO DE JANEIRO; MARCEL AFONSO PROVENZI, UNIVERSIDADE FEDERAL DE SANTA CATARINA; MARÍLIA MIOTTO, UNIVERSIDADE FEDERAL DE SANTA CATARINA; CRISTIANE VIEIRA HELM, CNPF; CAROLINA KREBS DE SOUZA, UNIVERSIDADE REGIONAL DE BLUMENAU; TATIANA COLOMBO PIMENTEL, INSTITUTO FEDERAL DO PARANÁ; ELANE SCHWINDEN PRUDENCIO, UNIVERSIDADE FEDERAL DE SANTA CATARINA.
Ano de publicação:	2026
Referência:	Journal of Agricultural Sciences Research, v. 6, n. 2, p. 1-23, 2026.
Conteúdo:	This study developed an eco- -functional fermented dairy beverage ba- sed on whey valorization (30%) combined with milk (70%) and enriched with 15% native Brazilian fruit pulps (araçá, butiá, uvaia, and guabiro-ba). Fruit incorporation significantly reduced pH (4.79 to 4.48– 4.67), enhancing system acidity. Protein content ranged from 0.49 to 3.03 g/100 g, while moisture remained ~88%, except for butiá (93.49 g/100 g), resulting in lower to- tal solids (6.51 g/100 g). Color parameters were affected, with decreased luminosity (L* 84.47 to 48.75–66.30) and in-creased yellowness (b* 6.89 to 11.15–16.87). Bio- active compounds increased significantly, especially in the guabiroba formulation, which showed the highest carotenoid con- tent (β-carotene: 1178.25 μg/100 g) and total phenolics (58.20 mg/100 g). An- tioxidant capacity increased, with DPPH values rising from 146.56 to 763.46 μmol TE/g and ABTS reaching 1661.39 μmol TE/g. Ash content remained stable (~0.65– 0.75 g/100 g), while calcium decreased (0.96 to 0.80–0.84 mg/g) and potassium increased (up to 1.73 mg/g). Antimicrobial assays against Staphylococcus aureus, Escheri- chia coli, and Candida albicans showed high inhibition (~99%), indicating synergistic effects between acidification, fer-mentation metabolites, and fruit-derived bioactives. These findings highlight the potential of combining whey valorization with Bra- zilian biodiversity to develop functional fermented beverages with enhanced nutri- tional, antioxidant, and natural biopreser- vative properties.
Thesagro:	Carotenóide Biodiversidade Fruta Tropical Soro de Leite Bebida Polpa de Fruta
NAL Thesaurus:	Dairy products Bioactive compounds Carotenoids Polyphenols Biodiversity Tropical and subtropical fruits Fruit pulp Whey
Palavras-chave:	Produtos Lácteos Compostos bioativos Polifenóis
ISSN:	2764-0973
Digital Object Identifier:	https://doi.org/10.22533/at.ed.09736226010412
Tipo do material:	Artigo de periódico
Acesso:	openAccess
Aparece nas coleções:	Artigo em periódico indexado (CNPF)