Coconut beverage enriched with carotenoids extracted from peach palm (Bactris gasipaes) by-product: impact on colour, sensory attributes and bioaccessibility

Food enrichment with bioactive compounds from fruit by-products is an environmentally friendly trend. The bioaccessibility of the carotenoids in natural drinks made from coconut milk (Cocos nucifera L.) and carotenoid-rich emulsions obtained from Bactris gasipaes (red variety) fruit epicarp was evaluated. The sunflower oil was used as a green extraction solvent for carotenoids. Different samples of enriched coconut drink with varying percentages of emulsion (15–30%, w/w) were prepared based on a previous organoleptic evaluation. The drink with 30% emulsion exhibited the best sensory evaluation and the highest concentration of carotenoids (2.06 μg/g, DW). The main carotenoids were γ-carotene, β-carotene, and cis-lycopene. The drink with 25% emulsion presented the highest bioaccessibility of carotenoid pigments, with values of 46% for 15-cis-phytoene, 29% for α-carotene, and 18% for β-carotene. Thus, the B. gasipaes epicarp emulsion can be considered a functional ingredient for its incorporation into food matrices, exerting provitamin A activity.