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Sustentabilidade & Sabor: Explorando o Potencial da Bolota e dos Recursos Marinhos na Produção de Bebidas Vegetais Funcionais e Inovadoras
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Abstract(s)
A bolota, fruto de diferentes espécies do género Quercus, tem sido historicamente subvalorizada na alimentação humana, em grande parte devido à sua associação a períodos de escassez, apesar do seu reconhecido potencial nutricional e funcional. Este trabalho teve como objetivos caracterizar o perfil nutricional e funcional de três espécies (Quercus robur, Quercus suber e Quercus rotundifolia), explorar a sua aplicação no desenvolvimento de novos produtos alimentares e avaliar o impacto do alginato na estabilidade e tempo de prateleira da bebida vegetal desenvolvida.
A caracterização revelou diferenças significativas entre espécies: Q. rotundifolia destacou-se pelo seu elevado teor lipídico, Q. suber pela maior riqueza mineral, e Q. robur pela sua capacidade antioxidante, confirmando a influência de fatores intrínsecos e ambientais na composição da matéria-prima.
Na formulação da bebida vegetal de bolota, foi possível desenvolver um produto sensorialmente neutro, estável durante 63 dias de armazenamento refrigerado e com perfil nutricional caracterizado por baixo valor energético (27 kcal/100 mL), teor lipídico moderado (2,10 g/100 mL, maioritariamente composto por ácidos gordos monoinsaturados) e reduzido teor proteico (0,35 g/100 mL). A adição do alginato revelou-se fundamental para a estabilidade física, prevenindo a separação de fases, além de contribuir para uma maior manutenção da atividade antioxidante ao longo do tempo. Do ponto de vista microbiológico, o tratamento térmico aplicado (90ºC/5 min) mostrou-se eficaz, assegurando a segurança do produto durante todo o armazenamento.
No caso do pudim de bolota, a adaptação da receita tradicional originou uma sobremesa sensorialmente bem aceite e com composição nutricional comparável à de pudins comerciais (268 kcal/100 g; 4,51 g lípidos/100 g; 52,96 g hidratos de carbono/100 g; 3,81 g proteína/100 g). O sabor destacou-se como o atributo mais valorizado, reforçando o potencial da bolota para aplicação em sobremesas.
De forma global, os resultados obtidos confirmam que a bolota é uma matéria-prima com elevado potencial de valorização para o setor alimentar, permitindo o desenvolvimento de produtos diferenciados, nutricionalmente interessantes e sustentáveis. O uso de alginato demonstrou uma elevada relevância, não só pela contribuição para a estabilidade tecnológica da bebida, mas também pelo impacto positivo na preservação da sua atividade antioxidante.
Acorns, the fruit of different species of the genus Quercus, have historically been undervalued in human nutrition, largely due to their association with periods of scarcity, despite their recognized nutritional and functional potential. This study aimed to characterize the nutritional and functional profile of three species (Quercus robur, Quercus suber and Quercus rotundifolia), to explore their application in the development of new food products and to evaluate the impact of alginate on the stability and shelf-life impact of the plant-based drink developed. The characterization revealed significant differences between species: Q. rotundifolia demonstrated a high level of lipid content, Q. suber exhibited higher mineral content, and Q. robur displayed the highest antioxidant capacity. These findings confirmed the impact of intrinsic and environmental factors on the composition of the raw material. In the formulation of the acorn plant-based beverage, it was possible to develop a sensorially neutral product that remained stable during 63 days of refrigerated storage. The nutritional profile of the product was characterized by low energy value (27 kcal/100 mL), moderate lipid content (2,10 g/100 mL, mainly composed of monounsaturated fatty acids) and reduce protein content (0,35 g/100 mL). The incorporation of alginate was found to be pivotal in ensuring physical stability, thereby preventing phase separation, while concurrently contributing to the maintenance of antioxidant activity over time. From a microbiological perspective, the application of heat treatment (90ºC/5 min) has been demonstrated to be an effective method of ensuring the safety of the product throughout the storage period. In the case of acorn pudding, the adaptation of the traditional recipe resulted in sensorially well-accepted dessert with a nutritional composition comparable to that of commercial puddings (268 kcal/100 g; 4,51 g lipids/100 g; 52,96 g carbohydrates/100 g; 3,81 g protein/100g). Flavor was identified as the most valued attribute, thereby reinforcing the potential of acorns for use in desserts. The results obtained demonstrate that acorns are a raw material with considerable potential for use in the food sector, with the capacity to facilitate the development of diversified, nutritionally advantageous, and sustainable products. The utilization of alginate was found to be of significant relevance, contributing not only to the technological stability of the beverage, but also exerting a favorable influence on the preservation of its antioxidant activity.
Acorns, the fruit of different species of the genus Quercus, have historically been undervalued in human nutrition, largely due to their association with periods of scarcity, despite their recognized nutritional and functional potential. This study aimed to characterize the nutritional and functional profile of three species (Quercus robur, Quercus suber and Quercus rotundifolia), to explore their application in the development of new food products and to evaluate the impact of alginate on the stability and shelf-life impact of the plant-based drink developed. The characterization revealed significant differences between species: Q. rotundifolia demonstrated a high level of lipid content, Q. suber exhibited higher mineral content, and Q. robur displayed the highest antioxidant capacity. These findings confirmed the impact of intrinsic and environmental factors on the composition of the raw material. In the formulation of the acorn plant-based beverage, it was possible to develop a sensorially neutral product that remained stable during 63 days of refrigerated storage. The nutritional profile of the product was characterized by low energy value (27 kcal/100 mL), moderate lipid content (2,10 g/100 mL, mainly composed of monounsaturated fatty acids) and reduce protein content (0,35 g/100 mL). The incorporation of alginate was found to be pivotal in ensuring physical stability, thereby preventing phase separation, while concurrently contributing to the maintenance of antioxidant activity over time. From a microbiological perspective, the application of heat treatment (90ºC/5 min) has been demonstrated to be an effective method of ensuring the safety of the product throughout the storage period. In the case of acorn pudding, the adaptation of the traditional recipe resulted in sensorially well-accepted dessert with a nutritional composition comparable to that of commercial puddings (268 kcal/100 g; 4,51 g lipids/100 g; 52,96 g carbohydrates/100 g; 3,81 g protein/100g). Flavor was identified as the most valued attribute, thereby reinforcing the potential of acorns for use in desserts. The results obtained demonstrate that acorns are a raw material with considerable potential for use in the food sector, with the capacity to facilitate the development of diversified, nutritionally advantageous, and sustainable products. The utilization of alginate was found to be of significant relevance, contributing not only to the technological stability of the beverage, but also exerting a favorable influence on the preservation of its antioxidant activity.
Description
Keywords
Quercus Caracterização Nutricional Propriedades bioativas Produtos alimentares de origem vegetal Alginato Tempo de Prateleira
Pedagogical Context
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CC License
Without CC licence