POLYPHENOL CONTENT, COLOR AND ACCEPTABILITY OF CARROT PICKLES ADDED WITH YERBA MATE POWDER EXTRACT

NEIS, EMILIANO ROBERTO; COVINICH, MÓNICA MARIELA; SCIPIONI, GRISELDA PATRICIA

BRAZILIAN JOURNAL OF FOOD TECHNOLOGY. PREPRINT SERIE

Editora Cubo

Lugar: Campinas; Año: 2022

1517-7645

Yerba mate (Ilex paraguariensis) processing generates large amounts of powder that are not added to the final product. As this powder has a similar composition to commercial yerba mate, it can be used to extract bioactive compounds. The objective of this work was to prepare carrot pickles added with yerba mate powder extract to improve the total phenol content of the final product. The total phenol content and the color of the pickles were studied in the carrots and the liquid brine for a total of 120 days, testing two storage temperatures (25 and 45°C). The total phenol content was determined by the Folin-Ciocalteu method, and color parameters L*, a*, and b* were measured using a colorimeter. In addition, a sensory acceptability analysis was performed at the end of storage. Pickled carrots without extract addition showed significant losses of polyphenols during storage. The addition of increasing amounts of yerba mate extract significantly improved this parameter, achieving total phenol contents even higher than those of fresh carrots. The pasteurization, the addition of extract, and storage caused variations in the color of both fractions of the pickle, especially in the formulations with a higher proportion of yerba mate. However, the color changes were more important in the liquid brine, while in the carrots the variations were minimal. Sensory acceptability tests showed that the addition of extract did not influence the flavor of the pickles but caused changes in color acceptability. However, the product was accepted by consumers. The results show that yerba mate powder extract can be added in small amounts to other foods improving their total phenol content while causing minor modifications in color and sensory acceptability.