Discutir as potencialidades de aplicação das PANC na alimentação humana, destacando os benefícios sociais, econômicos e nutricionais para a população. Realizou-se uma revisão sistemática da literatura dos últimos doze anos (2008 a 2020) nas bases de dados Literatura Latino-Americana e do Caribe em Ciências da Saúde (Lilacs), Scielo, Portal de Periódicos da CAPES, Medical Literature Analysis and Retrieval System On-line (Medline) e Google Acadêmico. As PANC apresentam-se como uma alternativa de alimentação a baixo custo, pois podem ser encontradas com facilidade em quintais e até mesmo nas ruas e podem ser consideradas como "mato" quando não há conhecimento sobre os seus potenciais valores nutricionais e gastronômicos. Além de ser economicamente favorável também produz soberania alimentar para famílias de baixa renda, dando a possibilidade de consumo além do que está disponível nas prateleiras de hortifrutis, feiras livres e supermercados. As PANC têm grande potencial para compor o cardápio alimentar da população, contudo, apesar dos diversos benefícios, observa-se uma subutilização dessas plantas, sobretudo, pela carência de conhecimento da população.
Jambu (Acmella oleracea) is a vegetable used in human food. Drying is an alternative to increase the shelf life of the product. High temperatures can induce the degradation of carotenoids and reduce the health benefits of these compounds. This study investigated the effect of the Jambu leaves’ drying temperature on the carotenoid composition. It was performed previously by screening 16 plants from different localities based on the total carotenoid content. The process of drying by convection was carried out at temperatures of 35, 40, 50, and 60 °C in an air circulation oven, at an air velocity of 1.4 m/s−1 and a processing time of ~20 h. The drying data were fitted to six mathematical models and the quantification of the carotenoid retention was determined by HPLC-DAD. The study demonstrates that the carotenoid content among the samples collected from the 16 producers varied by 72% (lower—175 ± 16 μg/g, higher—618 ± 46 μg/g). Among the models, the Page model was found to be the most suitable model to explain the variation of the experimental data. The drying process at 40 °C reduces the Jambu leaves’ carotenoid content significantly (p < 0.05) (All-trans-β-carotene—86 ± 2 μg/g, All-trans-lutein—141 ± 0.2 μg/g) but does not alter the carotenoid profile. The occurrence of similar reduction behavior was observed for the different carotenoids at all the temperatures studied. The drying process at 35 °C was the condition that ensured the highest retention of carotenoids, and also a product classified as a very high source of carotenoids (total carotenoids—748 ± 27 μg/g, vitamin A—17 ± 1 μg RAE/g). Thus, this study concludes that a temperature of 35 °C for 14 h (air velocity—1.4 m/s−1) is the best drying condition for Jambu leaves using a low-cost dryer and as a possibility for the preservation and marketing of this Amazonian raw material.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.