PRODUCTION AND CHARACTERIZATION OF BANANA SPIRIT FROM COMMERCIALLY DISCARDED BANANAS FROM PERUÍBE (SP), BRAZIL, INFUSED WITH LEMON VERBENA (Aloysia triphylla)

The incorporation of medicinal herbs into the production of alcoholic beverages has attracted increasing consumer interest due to their ability to enhance the antioxidant properties of these products. Combined with the use of commercially discarded fruits, this approach represents a sustainable strategy for developing beverages with higher added value and functional potential. In this context, the present study aimed to produce and characterize banana spirit infused with dehydrated Aloysia triphylla leaves (DLAT), evaluating the effect of different infusion periods (0, 7, and 30 days) on a* chroma, pH, total phenolic content, and antioxidant activity determined by the DPPH• and FRAP assays. The bananas used for spirit production were obtained from communities in the municipality of Peruíbe, São Paulo State, Brazil. Although the fruits met hygienic and sanitary standards for consumption, they were commercially rejected because they did not comply with market quality standards. The banana spirit was produced by fermentation using commercial yeast, followed by distillation to an alcohol content of 49° GL. Subsequently, DLAT were added, and analyses were performed after 0, 7, and 30 days of infusion. Infusion with DLAT resulted in a reduction of the a* chroma values from 0.83 to −1.23 and −1.39 after 0, 7, and 30 days, respectively, indicating a shift toward green coloration, likely due to the extraction of leaf pigments. A significant reduction in pH was observed in the spirit subjected to the longest infusion period (4.94 ± 0.02), possibly associated with the greater extraction of acidic compounds from the herb. Infusion time also significantly influenced the total phenolic content and antioxidant activity of the banana spirit. The highest values were observed after 30 days of infusion (~0.4 mg GAE mL⁻¹ total phenolics, ~91% DPPH• radical scavenging activity, and ~27 µmol Trolox L⁻¹ by the FRAP assay). These results demonstrate that increasing the infusion time of DLAT enhanced the extraction of bioactive compounds into the beverage. Furthermore, the use of commercially discarded bananas for spirit production represents a viable strategy for valorizing rejected fruits, adding value to this raw material and contributing to the reduction of losses throughout the production chain.

This work was supported by the Financier of Studies and Projects (FINEP), under Grant/Project Nº 01.25.0242.00.