EFFERVESCENT POWDER WITH LYOPHILIZED ABIU PULP

Abiu (Pouteria caimito), a fruit native to the Amazon, has high potential for the development of functional products due to its nutritional value and presence of bioactive compounds. This study aimed to develop an effervescent powder from lyophilized abiu pulp. The fruits (n=20) were collected on November 6, 2024, in Santarém–PA (2°26'35.9“S, 54°42'56.3”W). After washing, peeling, and removing the seeds, each component was weighed on an analytical balance. The pulp was homogenized in a household blender with 50 mL of distilled water, frozen, and subjected to lyophilization in a bench-top freeze-dryer at –50 °C.  The lyophilized pulp was characterized in terms of pH (digital pH meter), acidity index (titration with 0.1 M NaOH), phenolic compounds (Folin-Ciocalteu method, reading in a spectrophotometer at 740 nm), and flavonoids (aluminum chloride method, reading at 420 nm). Then, a pre-emulsion was prepared with 5% gum arabic containing the pulp, which was then frozen and freeze-dried again, characterized using the same parameters. The powder obtained was used in the effervescent formulation, also composed of citric acid, sodium bicarbonate, and sucrose, evaluated for organoleptic characteristics, pH, total soluble solids (in an Abbé refractometer), phenolic compounds, flavonoids, and dissolution time in 40 mL of water. Thus, the fruits had an average weight of 74.06 g, with the pulp accounting for 53.98% of the fruit. The lyophilized pulp had a pH of 6.65 ± 0.07, acidity of 22.3 ± 0.1%, total phenolic compounds of 17.42 ug GAE/g, and flavonoids of 14.16 ug/g. The lyophilized formulation with gum arabic had a pH of 5.84 ± 0.06, acidity of 23.06 ± 0.02%, phenolics of 13.17 ug GAE/g, and flavonoids of 4.76 ug/g. The effervescent powder exhibited whitish color, slightly yellowish solution, moderate citrus odor, and balanced sweet–sour taste. It showed pH 4.61 ± 0.03, 1.9 °Brix, and dissolution time in 150 seconds. Regarding bioactive compounds, an increase in phenolic compounds was observed in the effervescent formulation with abiu (18.0 mg GAE/g) and flavonoids (15.27 ug/g), values higher than those found in the isolated freeze-dried pulp, indicating that the effervescent excipients interfere in this analysis. Therefore, the results demonstrate that, even after the technological processes of freeze-drying and incorporation into effervescent powder, it was possible to maintain relevant levels of phenolic compounds, confirming the potential of abiu for the development of instant functional beverages with bioactive properties of interest for health.