Development of a beverage from pitahaya Hylocereus ocamponis esweetened with yacon (smallanthus sonchifolius) syrup: effect on bioactive compounds and sensy properties

Abstract

The production of pitahaya (Hylocereus ocamponis) in Peru has been increasing due to its health benefits, attributed to its bioactive compounds. On the other hand, yacon (Smallanthus sonchifolius), due to its fructooligosaccharides (FOS), presents prebiotic activity with great potential for health. Thus, the objective of the study was to evaluate the bioactive compounds and sensory characteristics of pitahaya juice drink sweetened with yacon syrup, using a Completely Random Design with Factorial Arrangement (3x3), for the dilution of pitahaya juice of 1:2.5, 1:3.0 and 1:3.5 and the concentration of yacon syrup of 30, 40 and 50 °Brix. Vitamin C, total polyphenol compounds, antioxidant capacity, FOS, pH, soluble solids and titratable acidity were evaluated. Sensory characteristics of color, odour, flavor and appearance were also evaluated. The treatment at 50°Brix and 1:2.5 dilution presented a higher content of Vitamin C (P≤0.05) of 0.589 ± 0.028 mg/100mL, antioxidant capacity 560.9 ± 1.6 µg Trolox/100mL, FOS of 296 ± 0.003 µg FOS/100mL, while the treatment at 30°Brix and 1:2.5 dilution had higher values (P≤0,05) of 117.9 ± 0.2 mg EAG/100 mL for phenolic compounds and the best sensory characteristics. This study shows that this drink could be a potential functional food.The production of pitahaya (Hylocereus ocamponis) in Peru has been increasing due to its health benefits, attributed to its bioactive compounds. On the other hand, yacon (Smallanthus sonchifolius), due to its fructooligosaccharides (FOS), presents prebiotic activity with great potential for health. Thus, the objective of the study was to evaluate the bioactive compounds and sensory characteristics of pitahaya juice drink sweetened with yacon syrup, using a Completely Random Design with Factorial Arrangement (3x3), for the dilution of pitahaya juice of 1:2.5, 1:3.0 and 1:3.5 and the concentration of yacon syrup of 30, 40 and 50 °Brix. Vitamin C, total polyphenol compounds, antioxidant capacity, FOS, pH, soluble solids and titratable acidity were evaluated. Sensory characteristics of color, odour, flavor and appearance were also evaluated. The treatment at 50°Brix and 1:2.5 dilution presented a higher content of Vitamin C (P≤0.05) of 0.589 ± 0.028 mg/100mL, antioxidant capacity 560.9 ± 1.6 µg Trolox/100mL, FOS of 296 ± 0.003 µg FOS/100mL, while the treatment at 30°Brix and 1:2.5 dilution had higher values (P≤0,05) of 117.9 ± 0.2 mg EAG/100 mL for phenolic compounds and the best sensory characteristics. This study shows that this drink could be a potential functional food