PROXIMATE COMPOSITION AND ANTIOXIDANT CAPACITY OF SYMBIOTIC BEVERAGES CONTAINING BIOACTIVE COMPOUNDS

Buttermilk, a byproduct of butter production in the dairy industry, is not being utilized to its fullest potential. One of the Sustainable Development Goals is to reduce food waste at every stage of the production process. The production of fermented beverages similar to yogurt has proven capable of improving flavor, texture, and nutritional value, as well as providing symbiotic benefits. Furthermore, the addition of antioxidants, such as curcumin and anthocyanin, can increase the market value, improve the sensory qualities, and offer health benefits due to their anti-inflammatory properties with the potential to modulate metabolic parameters in favor of homeostasis. This study aimed to evaluate the chemical composition and antioxidant capacity of two similar dairy beverages. They were based on fermented buttermilk to which curcumin and anthocyanin were added. This study aimed to evaluate the centesimal composition and antioxidant capacity of two yogurt-like dairy beverages based on fermented buttermilk supplemented with curcumin and anthocyanin. Moisture was determined by oven drying, ash by muffle furnace incineration, proteins by the Kjeldahl method, lipids by the Gerber method (butyrometer), and carbohydrates by difference. Antioxidant capacity was assessed using DPPH and TEAC methods. The centesimal composition of the anthocyanin beverage was: moisture 77.13 ± 0.10%, ash 0.71 ± 0.03%, protein 2.41 ± 0.21%, lipids 0.2 ± 0.0%, and carbohydrates 19.55%. For the curcumin beverage, the composition was: moisture 77.73 ± 0.25%, ash 0.68 ± 0.04%, protein 2.60 ± 0.36%, lipids 0.3 ± 0.0%, and carbohydrates 18.69%. Regarding antioxidant capacity via DPPH, the curcumin beverage yielded 98.0 ± 4.0 µmol TE/g and the anthocyanin beverage 124.0 ± 3.6 µmol TE/g. Using the TEAC method, the curcumin beverage showed 94.0 ± 3.0 µmol TE/g, while the anthocyanin beverage reached 124.0 ± 3.6 µmol TE/g. The beverages showed a centesimal composition similar to commercial yogurt and presented significant antioxidant capacity, especially the sample enriched with anthocyanins. Notably, the low lipid content observed is highly beneficial for health. These are critical components for their proposal as functional beverages, providing protection against oxidative damage and contributing to the reduction of risk for chronic non-communicable diseases. In conclusion, symbiotic beverages supplemented with antioxidants (curcumin and anthocyanins) demonstrate potential for use as functional foods and equivalent substitutes for traditional yogurt. Acknowledgments: This study was financed in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - Brasil (CAPES) - Finance Code 001, Fundação de Amparo à Pesquisa do Estado de Minas Gerais - FAPEMIG and Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq).