Título:	Development of creamy requeijão form milk-whey blends enriched with native brazilain yellow fruit pulps: a sustainable approach to bioactive enhancement.
Autoria:	PRESTES, A. A. CARVALHO, A. C. F. MARAFON, K. ANDRADE, D. R. M. GOIS, J. S. de FERREIRA, F. N. HELM, C. V. SOUZA, C. K. de PRUDENCIO, E. S.
Afiliação:	AMANDA ALVES PRESTES, UNIVERSIDADE FEDERAL DE SANTA CATARINA; ANA CAROLINE FERREIRA CARVALHO, UNIVERSIDADE REGIONAL DE BLUMENAU; 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; CRISTIANE VIEIRA HELM, CNPF; CAROLINA KREBS DE SOUZA, UNIVERSIDADE REGIONAL DE BLUMENAU; ELANE SCHWINDEN PRUDENCIO, UNIVERSIDADE FEDERAL DE SANTA CATARINA.
Ano de publicação:	2026
Referência:	Journal of Agricultural Sciences Research, v. 6, n. 3, p. 1-18, 2026.
Conteúdo:	Cheese whey is a dairy by-pro- duct with high nutritional value and strong potential for sustainable food applications. In this study, creamy Requeijão formula- ted with milk–whey blends was enriched with 15% pulps of native Brazilian yellow fruits (araçá, guabiroba, uvaia, and butiá), and its physicochemical characteristics, mi- neral profile, carotenoid content, phenolic compounds, and antioxidant activity were evaluated. Fruit incorporation significantly altered the composition and color of the products, reducing pH (by up to 9.1%) and increasing ash content (by up to 13.6%) and yellowness (by up to 55.9%) compared with the control formulation. All fruit-en- riched samples showed enhanced bioactive potential, especially the guabiroba formula- tion, which exhibited significant increases in carotenoids, total phenolic compounds (approximately 8-fold), and antioxidant activity in DPPH and ABTS assays. Ove- rall, the results demonstrate that the com- bined use of cheese whey and native Bra- zilian fruits is a promising strategy for the development of innovative functional dairy products aligned with sustainability, waste valorization, and the appreciation of Brazi- lian biodiversity
Thesagro:	Biodiversidade Polpa de Fruta Araçá Guabiroba Butiá Produto Derivado do Leite
NAL Thesaurus:	Biodiversity Fruit pulp Functional foods
Palavras-chave:	Dairy production Circular economy Economia circular Uvaia Alimento funcional
ISSN:	2764-0973
Digital Object Identifier:	https://doi.org/10.22533/at.ed.0973632628056
Tipo do material:	Artigo de periódico
Acesso:	openAccess
Aparece nas coleções:	Artigo em periódico indexado (CNPF)