Formulation and evaluation of a powdered drink with antioxidant properties made from asai fruit (Euterpe precatoria Mart.)

Asai is a palm tree native to the tropical region of South America which has recently drawn the attention of the scientific community due to its extraordinary antioxidant content (mainly anthocyanins) and consequent beneficial effects on human health. There are two species: Euterpe oleracea Mart. and precatoria Mart., with the latter being poorly studied and marketed. The objective of this research was to develop a powdered drink from asai pulp, (Euterpe precatoria Mart.) native to the Colombian Amazon, and assess its antioxidant, physicochemical and sensory properties. A mixture of pulp and maltodextrin was created and dehydrated in a forced convection oven at 65°C. Then, the powder was subjected to sieve analysis. Beverage formulation was done with 10, 12 and 15% dehydrated powder; together with 0, 2 and 3% sucrose for each treatment for a total of 9 combinations. Sample characterization and antioxidant content were analyzed along with pH and °Brix determination for each drink. Sensory analysis was carried out with 70 consumers, using a single hedonic scale of five points. The drinks with 15% dehydrated powder had the highest antioxidant activity and content and the highest values for the evaluated physicochemical parameters, however, the beverage with the highest rating for acceptance by the consumers was seen with 12% powder and 3% sucrose. Obtaining a natural ingredient powder from asai pulp highlights the importance of designing and developing new products with functional photochemical characteristics, leveraging the strong effect of tropical fruits on human health.