2023-05-052022-11-28REIS, Aline Resende Nogueira. Bebidas vegetais à base de jabuticaba (Myrciaria cauliflora) e aveia (Avena sativa): Uma estratégia para aliar tecnologia e fornecimento de bioativos no contexto da longevidade.. 2022. 101 f. Dissertação (Mestrado em Nutrição e Longevidade) - Universidade Federal de Alfenas, Alfenas, MG, 2023.https://repositorio.unifal-mg.edu.br/handle/123456789/2211This study aimed to develop a functional vegetal beverage based on jabuticaba juice and oat extract, in diferentes concentrations, using mixed probiotics cultures as way to include in a single product, relevant bioctives and probiotics in the longevity context, in addition to minimize waste from jabuticaba processing, through the manufacture of food flour. The vegetal beverage formulations (F1 to F7) had their physicochemical profile analyzed, as well as their profile in total phenolics, total anthocyanins and antioxidant potential by the ABTS and DPPH methods. Microbiological analyzes of hygienic-sanitary quality and lactic bacteria count were performed. Both the whole jabuticaba and the flour from showed acid pH, respectively, 3.5 and 3.48. The fruit had a moisture content of 92.54% and the flour 5.67%, the latter within the ideal moisture parameters. Both of them showed a satisfactory content of total phenolics (124.12 and 73.81 mg eq. GAE/g) and antioxidant potential by the DPPH method, superior to literature data. Among the beverage formulations, F3 (100% jabuticaba juice and no lactic culture) showed the highest total phenolic content (25.58 mg eq. GAE/ mL) and antioxidant potential by the ABTS method (47.68 µmol eq. Trolox /mL), differing from the others by the Tukey test (p<0.05). All formulations showed satisfactory hygienic-sanitary conditions, but only in F2 (50% oat extract, 50% water, with the addition of Bio Rich® lactic culture) there was greater growth of colonies suggestive of lactic acid bacteria (> 6.2 x 10 5 CFU/mL). The lactic cultures didn’t promote an increase of bioactives and antioxidant potential in the formulations and only the oat extract showed prebiotic properties. The formulation (F3) and the juice residue flour developed in this study showed considerable levels of phenolic compounds and important in vitro antioxidant potential, confirming an essential bioactivity to issues related to health promotion and longevity.application/pdfAcesso Abertohttp://creativecommons.org/licenses/by-nc-nd/4.0/JabuticabaAveiaBioativosProbióticosLongevidadeCIENCIAS DA SAUDE::NUTRICAODissertaçãoLucia, Flávia Della