Drink of blueberries (Vaccinium corymbosum) and lemon (Citrus limonum), fortified with magnesium, zinc and selenium, to enhance the immune system

Abstract

Objectives: Optimize a functional drink of blueberries (Vaccinium corymbosum) and lemon (Citrus limonum), fortified with magnesium, zinc and selenium to enhance the immune system, with the response surface methodology. Methods: Descriptive Explanatory, with complete central rotational design (CRCD) in 12 trials. The analyzes of anthocyanins (differential pH), total polyphenols (Folin-Ciocalteau colorimetry), antioxidant capacity (ABTS inhibition spectrophotometric), and acceptability were carried out with the Kruskall-Wallis and Dunnetts C tests. For the acceptability test, it was carried out with 30 students, and to observe the effect on the immune system it was evaluated in 18 older adults. Results: The response of the interaction effect of pulp dilution: water, and the sucralose content, was inversely proportional to the acceptability, it has low caloric content (3,6°Brix), provides 124,362 mg of anthocyanins/L, 236,18 mg EAG/100 ml with an antioxidant capacity of 46,2192 umET/ml and inhibition percentage of 38,75%. Drink consumption reduced the discomfort and intensity of flu (75,0%), inflammatory (83,3%) and stress (83,3%) processes in the elderly. Conclusions: The blueberry (Vaccinium corymbosum) and lemon drink ( Citrus limonum), fortified with magnesium, zinc and selenium, is “very liked” with 93,3% acceptance. After 30 days at 5°C, the degradation of 19,7% of anthocyanins, 16,49% of total polyphenolic compounds and a 16,7% decrease in antioxidant capacity was determined. Ingesting the drink had positive effects on the immune system in preventing flu, inflammatory and stress processes.