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dc.contributor.authorPRESTES, A. A.
dc.contributor.authorCARVALHO, A. C. F.
dc.contributor.authorMARAFON, K.
dc.contributor.authorANDRADE, D. R. M.
dc.contributor.authorGOIS, J. S. de
dc.contributor.authorFERREIRA, F. N.
dc.contributor.authorPROVENZI, M. A.
dc.contributor.authorMIOTTO, M.
dc.contributor.authorHELM, C. V.
dc.contributor.authorSOUZA, C. K. de
dc.contributor.authorPIMENTEL, T. C.
dc.contributor.authorPRUDENCIO, E. S.
dc.date.accessioned2026-07-07T22:15:35Z-
dc.date.available2026-07-07T22:15:35Z-
dc.date.created2026-07-07
dc.date.issued2026
dc.identifier.citationJournal of Agricultural Sciences Research, v. 6, n. 2, p. 1-23, 2026.
dc.identifier.issn2764-0973
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1188097-
dc.descriptionThis 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.
dc.language.isopor
dc.rightsopenAccess
dc.subjectProdutos Lácteos
dc.subjectCompostos bioativos
dc.subjectPolifenóis
dc.titleDevelopment and characterization of an eco-functional fermented dairy beverage: combining whey valorization with native fruits.
dc.typeArtigo de periódico
dc.subject.thesagroCarotenóide
dc.subject.thesagroBiodiversidade
dc.subject.thesagroFruta Tropical
dc.subject.thesagroSoro de Leite
dc.subject.thesagroBebida
dc.subject.thesagroPolpa de Fruta
dc.subject.nalthesaurusDairy products
dc.subject.nalthesaurusBioactive compounds
dc.subject.nalthesaurusCarotenoids
dc.subject.nalthesaurusPolyphenols
dc.subject.nalthesaurusBiodiversity
dc.subject.nalthesaurusTropical and subtropical fruits
dc.subject.nalthesaurusFruit pulp
dc.subject.nalthesaurusWhey
riaa.ainfo.id1188097
riaa.ainfo.lastupdate2026-07-07
dc.identifier.doihttps://doi.org/10.22533/at.ed.09736226010412
dc.contributor.institutionAMANDA 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.
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