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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.authorHELM, C. V.
dc.contributor.authorSOUZA, C. K. de
dc.contributor.authorPRUDENCIO, E. S.
dc.date.accessioned2026-08-03T21:33:49Z-
dc.date.available2026-08-03T21:33:49Z-
dc.date.created2026-08-03
dc.date.issued2026
dc.identifier.citationJournal of Agricultural Sciences Research, v. 6, n. 3, p. 1-18, 2026.
dc.identifier.issn2764-0973
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1188865-
dc.descriptionCheese 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
dc.language.isoeng
dc.rightsopenAccess
dc.subjectDairy production
dc.subjectCircular economy
dc.subjectEconomia circular
dc.subjectUvaia
dc.subjectAlimento funcional
dc.titleDevelopment of creamy requeijão form milk-whey blends enriched with native brazilain yellow fruit pulps: a sustainable approach to bioactive enhancement.
dc.typeArtigo de periódico
dc.subject.thesagroBiodiversidade
dc.subject.thesagroPolpa de Fruta
dc.subject.thesagroAraçá
dc.subject.thesagroGuabiroba
dc.subject.thesagroButiá
dc.subject.thesagroProduto Derivado do Leite
dc.subject.nalthesaurusBiodiversity
dc.subject.nalthesaurusFruit pulp
dc.subject.nalthesaurusFunctional foods
riaa.ainfo.id1188865
riaa.ainfo.lastupdate2026-08-03
dc.identifier.doihttps://doi.org/10.22533/at.ed.0973632628056
dc.contributor.institutionAMANDA 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.
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