Beverage of Brazil Nut and Bocaiuva Almond Enriched with Minerals: Technological Quality and Nutritional Effect in Male Wistar Rats

• Published in: Foods Vol. 13; no. 16; p. 2533
• Main Authors: de Oliveira, Bianca Ribeiro, Egea, Mariana Buranelo, Lemes, Suélem Aparecida de França, Hernandes, Thais, Takeuchi, Katiuchia Pereira
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 01-08-2024; MDPI
• Subjects: Acids; Adipose tissue; Almond; Antioxidants; Beverages; Bioaccumulation; Biological activity; Brazil nut; Chemical properties; Cholesterol; Dietary minerals; Food; Heat treating; Heat treatment; Heat treatments; Hypercholesterolemia; Iron; Liver; Males; Methods; Minerals; Minerals in nutrition; Minerals in the body; Nutritional aspects; Nuts; Parameters; Phenolic compounds; Phenols; Plant-based beverages; plant-based milk; Recipes and menus; Risk factors; Sedimentation & deposition; supplementation; Triglycerides; Brazil; United States > US; supplementation; heat treatment; triglycerides; plant-based milk
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods13162533

The objective of this work was to evaluate the properties of beverages formulated with Brazil nuts (
Bonpl) and bocaiuva almonds (
(Jacq.) Lodd. Ex Mart.). Five beverages were developed with Brazil nut, bocaiuva almond, and water (
/
/
), as follows: (i) NB, nut:water, 1:10; (ii) AB, almond:water, 1:10; (iii) NAB1, 1:0.1:10, nut:almond:water; (iv) NAB5, nut:almond:water, 1:0.5:10; and (v) NAB10, nut:almond:water, 1:1:10. The physicochemical, chemical, technological, and microbiological parameters were evaluated. After heat treatment (HT) and enrichment with minerals, the beverages that demonstrated stability in these characteristics were tested in a biological assay. The physical and biochemical parameters of male Wistar rats were evaluated after administering beverages for 28 days. HT decreased the total phenolic content and the antioxidant activity; however, it guaranteed microbiological safety. Mineral supplementation changed the colors and increased the pH values of the beverages. After the beverages were administered, the Wistar rats in the (i) NB group showed decreases in retroperitoneal adipose tissue, total cholesterol, and triglycerides; (ii) those in the AB group exhibited decreased triglycerides contents; and (iii) those in the NAB10-group presented decreased liver weights. The beverages evaluated in this study demonstrate a protective effect against risk factors such as fat accumulation in the liver, retroperitoneal adipose tissue, and hypercholesterolemia.