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Original Article • Food Sci. Technol 39 (3) • Jul-Sep 2019 • https://doi.org/10.1590/fst.05518 copy

Fruit pastes with organic honey texturized with gellan gum: bioacessibility of antioxidant activity and sensory analysis fruit pastes with gellan and organic honey

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Three paste formulations were developed for four fruits: caja, murici with mango and pitanga, with differentiated percentages of fruit pulp, organic honey and gellan gum. Pulps, honey and fruit paste formulations were analyzed by antioxidant capacity, vitamin C and in vitro bioaccessibility. All formulations showed a high content of vitamin C, antioxidant action and the bioaccessibility. All the formulations were accepted regarding the overall impression, except MM3 (murici pulp:mango pulp:honey 50:50:00 and 0.25% gellan gum) and PI1 (pitanga pulp: honey 90:10 and 0.6% gellan gum). Therefore, fruit pastes are options to encourage consumption of tropical fruits of agro-biodiversity in the Brazilian Northeast.

Keywords:
structured fruit; antioxidant activity; sensory acceptance; microbiological stability; bioaccessibility

Employed ingredients	Formulations (%)
	Caja paste			Pitanga paste			Murici with mango paste
	C1	C2	C3	PI1	PI2	PI3	MM1	MM2	MM3
Fresh fruit pulp: honey	90:10	86:14	86:14	90:10	86:14	86:14	45:45:10	45:45:10	50:50:0
Gellan gum	0.6	0.6	0.7	0.6	0.6	0.75	0.1	0.2	0.25

Sample	Formulation	Antioxidant Activity (µM/Trolox)				Vitamin C (mg/100 g)
Sample	Formulation	Native	in vitro digestion	% Bioaccessibility		Native	in vitro Digestion	% bioaccessibility
Caja pulp	-	9.56 ± 0.18	1.90 ± 0.20	19.87		8.93 ± 0.04	8.78 ± 0.99	98.32
Murici pulp	-	29.36 ± 0.84	2.92 ± 0.21	9.94		6.61 ± 1.04	7.05 ± 1.11	106.65
Mango pulp	-	2.92 ± 0.07	2.22 ± 0.19	76.02		28.98 ± 0.89	8.33 ± 1.11	28.74
Pitanga pulp	-	5.80 ± 0.16	2.07 ± 0.12	35.68		5.10 ± 0.09	7.82 ± 1.04	153.33
Organic honey	-	5.70 ± 0.17	1.15 ± 0.02	20.17		7.77 ± 1.03	3.57 ± 0.01	46.94
Caja paste	C1	10.02 ± 1.20	2.14 ± 0.36	21.35		38.70 ± 5.16	5.86 ± 0.00	15.14
	C2	8.61 ± 0.95	2.12 ± 0.50	24.62		22.33 ± 0.00	4.56 ± 1.13	20.42
	C3	10.33 ± 0.06	2.17 ± 0.39	21.00		13.89 ± 1.72	6.46 ± 2.90	46.51
Murici with mango paste	MM1	9.06 ± 0.21	2.45 ± 0.38	27.04		68.46 ± 5.16	6.51 ± 1.13	9.51
	MM2	11.79 ± 0.48	2.32 ± 0.17	19.67		32.74 ± 2.58	5.21 ± 1.13	15.91
	MM3	9.93 ± 0.81	2.17 ± 0.19	21.85		24.81 ± 1,72	5.21 ± 1.13	21.00
Pitanga paste	PI1	7.74 ± 1.40	2.81 ± 0.14	36.30		32.74 ± 5.16	8.46 ± 2.26	25.85
	PI2	3.34 ± 0.16	1.60 ± 0.14	48.00		16.37 ± 2.58	7.81 ± 0.00	47.70
	PI3	3.78 ± 0.22	2.44 ± 0.33	64.55		10.91 ± 1.72	8.46 ± 1.13	77.54

Sensory attributes		Caja paste				Murici with mango paste				Pitanga paste
Sensory attributes		C1	C2	C3		MM1	MM2	MM3		PI1	PI2	PI3
Appearance		6.42 a	6.67 a	6.16 a		6.50 a	6.20 a	5.30 b		4.71 b	6.33 a	5.96 a
Color		7.16 a	7.03 a	7.04 a		7.02 a	6.72 a	6.13 b		5.27 b	6.55 a	6.35 a
Aroma		7.00 a	6.54 a	7.04 a		5.73 a	5.54 a	5.51 a		5.70 a	6.09 a	5.93 a
Texture		6.23 a	6.41 a	5.83 a		6.25 a	5.75 a	5.07 b		4.37 b	6.29 a	5.94 a
Flavor / Taste		6.56 a	6.48 a	5.97 a		6.12 a	5.75 a	4.66 b		4.06 b	5.35 a	5.64 a
Overall impression		6.53 a	6.32 a	5.97 a		6.10 a	5.72 a	4.96 b		4.38 b	5.61 a	5.60 a

Murici with mango paste		Caja paste		Pitanga paste
1. Homogeneous		1. Homogeneous		1. Homogeneous
2. Brightness		2. Brightness		2. Brightness
3. Opaque color		3. Opaque color		3. Opaque color
4. Yellow gold color		4. Whitish yellow color		4. Pinkish red color
5. Yellow color darkened		5. Light yellow color		5. Bright red color
6. Presence of liquid		6. Yellow color darkened		6. Dark red color
7. Firm		7. Presence of liquid		7. Presence of liquid
8. Soft		8. Firm		8. Firm
9. Mushy		9. Soft		9. Soft
10. Gelatinous		10. Mushy		10. Mushy
11. Sandy		11. Gelatinous		11. Gelatinous
12. Sticky		12. Sandy		12. Sticky
13. Astringent		13. Sticky		13. Astringent
14. Succulent		14. Astringent		14. Sandy
15. Fruity aroma		15. Sandy		15. Succulent
16. Acid aroma		16. Succulent		16. Fruity aroma
17. Sweet aroma		17. Fruity aroma		17. Acid aroma
18. Honey aroma		18. Acid aroma		18. Sweet aroma
19. Aroma of murici		19. Sweet aroma		19. Honey aroma
20. Aroma of mango		20. Honey aroma		20. Pitanga aroma
21. Aroma of cooked fruit		21. Aroma of caja		21. Aroma of cooked pitanga
22. Appearance of jelly		22. Caja aroma baked		22. Appearance of jelly
23. Bitter taste		23. Acid taste		23. Bitter taste
24. Sweet taste		24. Bitter taste		24. Sweet taste
25. Taste of fruit		25. Sweet taste		25. Taste of fruit
26. Taste of murici		26. Taste of fruit		26. Taste of pitanga
27. Taste of mango		27. Taste of caja		27. Taste of cooked fruit
28. Murici cooked flavor		28. Taste of honey		28. Strange flavour
29. Mango cooked flavor		29. Caja cooked flavor		29. Taste of honey
30. Taste of fresh murici		30. Taste of fresh caja		30. Strange texture
31. Taste of fresh mango		31. Strange flavour		31. Jelly texture
32. Taste of honey		32. Strange texture		32. Texture of mashed
33. Strange flavour		33. Jelly texture		34. Acid taste
35. Strange texture		34. Texture of mashed fruit		-
36. Jelly texture		-		-
37. Texture of mashed fruit		-		-

Attributes / Samples	Caja paste			Pitanga paste			Murici with mango paste
Attributes / Samples	C1	C2	C3	PI1	PI2	PI3	MM1	MM2	MM3
Homogeneous	0.182 (a)	0.354 (b)	0.323 (ab)	0.059 (a)	0.446 (c)	0.277 (b)	0.198 (a)	0.188 (a)	0.129 (a)
Brightness	0.414 (a)	0.465 (a)	0.455 (a)	0.327 (a)	0.604 (b)	0.554 (b)	0.584 (b)	0.644 (b)	0.396 (a)
Opaque color	0.212 (a)	0.121 (a)	0.182 (a)	0.198 (b)	0.089 (ab)	0.069 (a)	0.158 (a)	0.139 (a)	0.149 (a)
Whitish yellow color	0.030 (a)	0.030 (a)	0.030 (a)	n.a.	n.a.	n.a.	n.a.	n.a.	n.a.
Yellow color darkened	n.a.¹	n.a.	n.a.	n.a.	n.a.	n.a.	0.119 (a)	0.099 (a)	0.119 (a)
Light yellow color	0.111 (a)	0.222 (b)	0.212 (b)	n.a.	n.a.	n.a.	n.a.	n.a.	n.a.
Yellow color darkened	0.515 (a)	0.384 (a)	0.424 (a)	n.a.	n.a.	n.a.	n.a.	n.a.	n.a.
Yellow gold color	n.a.	n.a.	n.a.	n.a.	n.a.	n.a.	0.426 (a)	0.525 (a)	0.446 (a)
Pinkish red color	n.a.	n.a.	n.a.	0.079 (a)	0.188 (b)	0.238 (b)	n.a.	n.a.	n.a.
Bright red color	n.a.	n.a.	n.a.	0.069 (a)	0.228 (b)	0.129 (ab)	n.a.	n.a.	n.a.
Dark red color	n.a.	n.a.	n.a.	0.228 (b)	0.079 (a)	0.099 (a)	n.a.	n.a.	n.a.
Presence of liquid	0.293 (b)	0.162 (a)	0.212 (ab)	0.505 (b)	0.139 (a)	0.178 (a)	0.069 (a)	0.228 (b)	0.188 (ab)
Firm	0.020 (a)	0.051 (a)	0.051 (a)	0.010 (a)	0.386 (b)	0.455 (b)	0.535 (b)	0.277 (a)	0.317 (a)
Soft	0.535 (a)	0.485 (a)	0.556 (a)	0.624 (b)	0.198 (a)	0.218 (a)	0.119 (a)	0.287 (b)	0.257 (b)
Mushy	0.051 (a)	0.101 (ab)	0.162 (b)	0.040 (a)	0.218 (b)	0.119 (ab)	0.188 (a)	0.228 (a)	0.099 (a)
Gelatinous	0.061 (a)	0.091 (a)	0.051 (a)	0.109 (a)	0.446 (b)	0.356 (b)	0.594 (b)	0.317 (a)	0.228 (a)
Sandy	0.202 (b)	0.121 (ab)	0.111 (a)	0.069 (a)	0.020 (a)	0.030 (a)	0.446 (a)	0.535 (a)	0.525 (a)
Sticky	0.040 (a)	0.030 (a)	0.020 (a)	0.168 (a)	0.129 (a)	0.168 (a)	0.059 (a)	0.020 (a)	0.089 (a)
Astringent	0.172 (a)	0.111 (a)	0.152 (a)	0.228 (a)	0168 (a)	0.149 (a)	0.149 (a)	0.079 (a)	0.188 (a)
Succulent	0.091 (a)	0.131 (a)	0.152 (a)	0.079 (a)	0.109 (a)	0.079 (a)	0.089 (ab)	0.198 (b)	0.040 (a)
Fruity aroma	0.374 (a)	0.293 (a)	0.364 (a)	0.238 (a)	0.317 (a)	0.277 (a)	0.287 (a)	0.287 (a)	0.168 (a)
Acid aroma	0.323 (a)	0.222 (a)	0.253 (a)	0.436 (b)	0.188 (a)	0.218 (a)	0.277 (ab)	0.158 (a)	0.337 (b)
Sweet aroma	0.081 (a)	0.162 (a)	0.162 (a)	0119 (a)	0.208 (a)	0.238 (a)	0.129 (ab)	0.218 (b)	0.050 (a)
Honey aroma	0.182 (a)	0.222 (a)	0.182 (a)	0.119 (a)	0.208 (a)	0.188 (a)	0.050 (a)	0.089 (a)	0.050 (a)
Pitanga aroma				0.287 (a)	0.228 (a)	0267 (a)	n.a.	n.a.	n.a.
Aroma of murici	n.a.	n.a.	n.a.	n.a.	n.a.	n.a.	0.455 (a)	0.386 (a)	0.356 (a)
Mango aroma	n.a.	n.a.	n.a.	n.a.	n.a.	n.a.	0.149 (a)	0.119 (a)	0.089 (a)
Cooked pitanga aroma	n.a.	n.a.	n.a.	0.079 (a)	0.119 (a)	0.059 (a)	n.a.	n.a.	n.a.
Caja aroma	n.a.	0.465 (a)	0.485 (a)	n.a.	n.a.	n.a.	0.099 (a)	0.149 (a)	0.119 (a)
Baked Caja aroma	0.091 (a)	0.091 (a)	0.071 (a)				n.a.	n.a.	n.a.
Appearance of jelly	0.040 (a)	0.010 (a)	0.030 (a)	0.099 (a)	0.327 (b)	0.267 (b)	0.248 (b)	0.149 (ab)	0.050 (a)
Acid taste	0.586 (b)	0.424 (a)	0.455 (ab)	0.525 (b)	0.356 (ab)	0.327 (a)	0.327 (ab)	0.188 (a)	0.386 (b)
Bitter taste	0.081 (a)	0.101 (a)	0.071 (a)	0.396 (a)	0.287 (a)	0.297 (a)	0.030 (a)	0.040 (ab)	0.139 (b)
Sweet taste	0.202 (a)	0.323 (a)	0.293 (a)	0.050 (a)	0.228 (b)	0.257 (b)	0.168 (b)	0.307 (b)	0.020 (a)
Fruit taste	0.192 (a)	0.222 (a)	0.253 (a)	0.168 (a)	0.208 (a)	0.198 (a)	0.257 (a)	0.337 (a)	0.218 (a)
Taste of murici	n.a.	n.a.	n.a.	n.a.	n.a.	n.a.	0.495 (a)	0.485 (a)	0.465 (a)
Taste of pitanga	n.a.	n.a.	n.a.	0.287 (a)	0.277 (a)	0.337 (a)	n.a.	n.a.	n.a.
Taste of mango	n.a.	n.a.	n.a.	n.a.	n.a.	n.a.	0.307 (a)	0.188 (a)	0.158 (a)
Caja taste	0.667 (a)	0.606 (a)	0.707 (a)	0.030 (a)	0.099 (a)	0.109 (a)	n.a.	n.a.	n.a.
Taste of honey	0.212 (a)	0.283 (a)	0.263 (a)	0.050 (a)	0.139 (b)	0.139 (b)	0.030 (a)	0.079 (a)	0.030 (a)
Cooked Caja flavor	0.141 (a)	0.091 (a)	0.172 (a)	n.a.	n.a.	n.a.	n.a.	n.a.	n.a.
Cooked Murici flavor	n.a.	n.a.	n.a.	n.a.	n.a.	n.a.	0.129 (a)	0.129 (a)	0.158 (a)
Cooked mango flavor	n.a.	n.a.	n.a.	n.a.	n.a.	n.a.	0.020 (a)	0.139 (b)	0.079 (ab)
Taste of Caja fresh	0.081 (a)	0.081 (a)	0.071 (a)	n.a.	n.a.	n.a.	n.a.	n.a.	n.a.
Taste of fresh murici	n.a.	n.a.	n.a.	n.a.	n.a.	n.a.	0.099 (a)	0.050 (a)	0.030 (a)
Taste of fresh mango	n.a.	n.a.	n.a.	n.a.	n.a.	n.a.	0.020 (a)	0.040 (a)	0 (a)
Strange flavor	0.061 (a)	0.061 (a)	0.020 (a)	0.178 (a)	0.069 (a)	0.139 (a)	0.139 (a)	0.129 (a)	0.297 (b)
Strange texture	0.313 (a)	0.192 (a)	0.303 (a)	0.297 (b)	0.099 (a)	0.119 (a)	0.218 (a)	0.198 (a)	0.455 (b)
Jelly texture	0.061 (a)	0.111 (a)	0.030 (a)	0.050 (a)	0.426 (b)	0.277 (b)	0.218 (b)	0.149 (ab)	0.040 (a)
Texture of mashed fruit	0.253 (a)	0.263 (a)	0.182 (a)	0.119 (a)	0.109 (a)	0.109 (a)	0.208 (a)	0.168 (a)	0.109 (a)

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