Bebida funcional de arroz geneticamente melhorado, suplementada com extratonatural de betacaroteno da cenoura

Abstract

This study developed and characterized functional beverages produced from genetically improved rice (CT-BioZn35 variety, originating from CIAT and released by Fedearroz, and the FL18064-2P-8SR-3P-SR-M-1SR-M line, originating from FLAR) supplemented with natural carrot β-carotene extract, aiming to evaluate nutritional quality, mineral content, antioxidant activity, physicochemical properties, volatile profile, and microbiological safety. The production process included the use of rice cooking water as the liquid base, followed by the incorporation of the carotenoid extract and sucrose, representing a strategy for by-product utilization and technological value addition to a plant-based matrix. The raw materials showed complementary profiles: FL stood out for its higher protein content, whereas CT showed faster cooking, with looser grains and a uniformly firm texture. These characteristics were reflected in the beverages, which contained minerals such as iron, zinc, potassium, phosphorus, calcium, and magnesium, demonstrating that the use of biofortified rice contributes to increasing micronutrient intake even in a diluted liquid matrix. These findings reinforce the potential of biofortification as a tool to improve the nutritional quality of widely consumed foods. The incorporation of carrot extract promoted a significant addition of β-carotene and total carotenoids, resulting in increased antioxidant activity (ABTS, DPPH, and FRAP) and providing a natural yellow-orange color to the product without the need for synthetic colorants. Carotenoids also contributed to strengthening the functional profile of the beverage by associating antioxidant properties with improved nutritional value. The beverages presented high moisture (~85%), low lipid content, soluble solids between 12–14 °Brix, acidic pH (~4.0), and reduced energy value (~60 kcal/100 mL), characteristics associated with physicochemical stability, sensory lightness, and suitability for different consumer profiles. Volatile compound analysis indicated the presence of esters associated with fruity notes, contributing to an aromatic profile compatible with plant-based beverages. Microbiological analyses met Brazilian legislation standards, confirming safety for consumption and demonstrating the effectiveness of the applied technological barriers. In summary, the developed beverage combines carotenoids, essential minerals, antioxidant activity, technological stability, and microbiological safety, representing a functional, sustainable, and nutritionally superior alternative for the plant-based beverage market, while also highlighting the integration of technological innovation, biofortification, and food resource utilization. The results reinforce the potential of this approach as a viable strategy for developing value-added products aligned with current demands for healthier, more natural and sustainable foods, contributing to health promotion and the diversification of nutritional options in the plant-based beverage sector.