Supplementary Materials: A healthy Brazil nut beverage with Opuntia stricta var. dillenii green extract: Beverage stability and changes in bioactives and antioxidant activity during cold storage

Figure S1: Image of Brazil nut (Bertholletia excels HBK); Figure S2: HPLC chromatogram of betalains and phenolic compounds from (a) OPD, (b) BN ED 1%, and (c) BN ED 0.5% at 280 nm in which the numbers correspond to the identified compounds shown in Table 1 and Table 4; Figure S3: HPLC chromatogram of betalains and phenolic compounds from (a) OPD, (b) BN ED 1%, and (c) BN ED 0.5% at 370 nm in which the numbers correspond to the identified compounds shown in Table 1 and Table 4; Figure S4: HPLC chromatogram of betalains and phenolic compounds from (a) OPD, (b) BN ED 1%, and (c) BN ED 0.5% at 480 nm in which the numbers correspond to the identified compounds shown in Table 1 and Table 4; Figure S5: HPLC chromatogram of betalains and phenolic compounds from (a) OPD, (b) BN ED 1%, and (c) BN ED 0.5% at 535 nm in which the numbers correspond to the identified compounds shown in Table 1 and Table 4; Table S1: Physicochemical characteristics of Brazil nuts (BNs), fresh Opuntia stricta var. dillenii fruits, and standardized Brazil nut beverage (BNB); Table S2: Encapsulation efficiency of main betalains and phenolic compounds of Brazil nut beverages with 0.5% (BN ED 0.5%) and 1% (BN ED 1%) Opuntia stricta var. dillenii pulp extract added during cold storage at 5 °C for 24 days; Table S3: Total phenolic content (TPC) and oxygen radical absorbance capacity (ORAC) of Brazil nut beverages (BNs) and BN beverages with 0.5% (BN ED 0.5%) and 1% (BN ED 1%) of Opuntia stricta var. dillenii pulp extract added during storage at 5 °C for 24 days analyzed after TCA extraction method; and Table S4: Total phenolic content (TPC) and oxygen radical absorbance capacity (ORAC) of Brazil nut beverages (BNs) and BN beverages with 0.5% (BN ED 0.5%) and 1% (BN ED 1%) of Opuntia stricta var. dillenii pulp extract added during storage at 5 °C for 24 days directly analyzed from the beverages.

Bibliographic Details

Main Authors:	Alvarado-López, Daniel A., Parralejo-Sanz, Sara, Lobo-Rodrigo, Gloria, Cano, M. Pilar
Format:	dataset biblioteca
Language:	English
Published:	Multidisciplinary Digital Publishing Institute 2024
Online Access:	http://hdl.handle.net/10261/364319
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