This study aimed to evaluate the behavior of the bioactive compounds and the antioxidant activity of raw mangaba fruit (Hancornia speciosa Gomes), in addition to the influence of preservation methods (freezing, lyophilization, and foam layer drying) on these biocompounds. Samples were evaluated for ascorbic acid, phenolic compound, and carotenoid content and total antioxidant activity by the DPPH, ABTS, and FRAP methods. The analyses were performed in triplicate for each sample and the results were expressed as the mean ± standard deviation. A significant correlation was observed between the content of total phenolic compounds and the total antioxidant activity, as determined by the FRAP method, which showed that the content of ascorbic acid contributed to the antioxidant activity of the samples. The lyophilization process produced the best results for ascorbic acid (372.80 mg/100 g), phenolic compounds (408.86 mg AGE/100 g), and carotenoids (0.19 mg/100 g). Therefore, as mangaba may be consumed as both a fresh fruit and in a processed form, new markets can be conquered, enabling the fruit to be used as functional food.

Common beans have high content of protein and can be used as source for obtaining bioactive peptides which are compounds that exhibit an effect on body functions or conditions and may influence human health. This study was undertaken to examine the antioxidant and antiperoxidative potential of naturally-occurring peptides from easy-to-cook (ETC) and hard-to-cook (HTC) beans (Phaseolus vulgaris, cv BRS Pontal). The extracted proteins were partially purified using ultrafiltration membranes. Thereafter, the antioxidant activity of the produced fractions was analyzed by DPPH and FRAP methods. The lipid peroxidation was measured by thiobarbituric acid reactive substances (TBARS) analysis. Results evidenced that the antioxidant potential was highly improved after ultrafiltration, especially for those fractions containing molecules with low molecular weight. Peptide fractions (F3-10kDa) from ETC beans exhibited a better ability to inhibit the reactive oxygen species formation when compared to the synthetic antioxidant BHT, which corroborates their antioxidant role and protection against lipid peroxidation. Regarding the peptide fractions from HTC beans, the samples had similar lipid peroxidation to BHT in the tested concentration range (200 to 600μg). The HTC phenomenon did not seem to affect definitively the bioactivity of the bioactive peptides, suggesting that it is possible to use these components as an alternative for the use of the grains affected by the hardening process.

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O feijão fornece nutrientes essenciais que podem substituir parcialmente outros produtos proteicos para a população de baixa renda. No entanto, os grãos de feijão estão sujeitos aos fenômenos de escurecimento e endurecimento pós-colheita, que resultam na perda de qualidade tecnológica e sensorial, além da rejeição do produto por grande parte dos consumidores. Quando os processos que resultam nestes fenômenos não são controlados, são necessários mecanismos de aproveitamento deste grão para evitar seu descarte. Uma forma de aproveitamento compreende o fracionamento dos componentes presentes no grão para a obtenção de diversos bioprodutos com propriedades bioativas, tais como os peptídeos bioativos. O objetivo deste trabalho foi realizar a extração proteica de feijão comum (Phaseolus vulgaris) cv. BRSMG-Madrepérola a partir de diferentes métodos de extração e verificar a atividade antioxidante in vitro por FRAP e DPPH dos extratos proteicos. O melhor método de extração proteica foi o método de extração alcalina (pH 8,0), com até 28,9 mg/mL para o feijão ETC. Já a maior atividade antioxidante, verificada pelo método FRAP, foi alcançada na extração que compreende o uso de acetato de sódio 20 mM pH 5,0. Os resultados indicam a viabilidade de obtenção de antioxidantes de ocorrência natural e a agregação de valor a substratos proteicos de baixo custo, ou que seriam descartados por serem sujeitos aos fenômenos de endurecimento. Palavras-chave: Endurecimento. Bioatividade. Antioxidante. DPPH. FRAP. AbstractCommon beans provide essential nutrients that can partially replace other protein products for the low-income population. However, bean grains are subject to the phenomena of darkening and post-harvest hardening, which result in the loss of technological and sensorial quality, in addition to rejection of the product by most consumers. When the processes that result in these phenomena are not controlled, mechanisms of utilization of this grain are necessary to avoid its discard. An alternative to integral use comprises the fractionation of the components present in the grain to obtain several bioproducts with bioactive properties, such as the bioactive peptides. The aim of this work was to perform the protein extraction of common bean (Phaseolus vulgaris) cv. BRSMG- cv. BRSMG-Madrepérola from different extraction methods and to verify the antioxidant activity of the protein extracts in vitro by FRAP and DPPH methods. The method that resulted in higher protein extraction was the alkaline extraction method (pH 8.0), 28.9 mg / mL for ETC beans. The highest antioxidant activity, verified by the FRAP method, was achieved in the extraction method which included the use of 20 mM sodium acetate pH 5.0. The “Hard-to-cook” phenomenon did not seem to affect definitively the bioactivity of the bioactive proteins obtained, suggesting that it is possible to use these components as an alternative for the use of the grains affected by the hardening process. Keywords: Hardening. Bioactivity. Antioxidant. DPPH, FRAP.

The processing of agro-industrial raw materials results in ∼40% of the waste of everything that is processed, including what is generated in operations carried out in the field, during processing, logistics, retail, and post-consumption. In this sense, there is a need for processes aimed at the full use of materials including the use of waste and/or its crude or isolated/purified fractions. Appropriate processing of waste can contribute to improving the economic viability of the food processing industry and help prevent the accumulation of waste and environmental pollution. In this sense, this chapter provides an overview of the main industrial residues and by-products as a source of components for the formulation of functional foods, as well as for obtaining nutraceutical and biopolymer components.

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In this study, the antioxidant, antimicrobial, mechanical, optical, and barrier attributes of Solanum lycocarpum starch bio-based edible films incorporated with a phenolic extract from jaboticaba peel were investigated. Aiming to determine the effect of the polymers and the phenolic extract on the properties of the films, a three-factor simplex-lattice design was employed, and the formulation optimization was based on the produced films’ antioxidant potential. The optimized formulation of the starch-PEJP film showed a reddish-pink color with no cracks or bubbles and 91% antioxidant activity against DPPH radical. The optimized starch-PEJP film showed good transparency properties and a potent UV-blocking action, presenting color variation as a function of the pH values. The optimized film was also considerably resistant and highly flexible, showing a water vapor permeability of 3.28 × 10−6 g m−1 h−1 Pa−1. The microbial permeation test and antimicrobial evaluation demonstrated that the optimized starch-PEJP film avoided microbial contamination and was potent in reducing the growth of Escherichia coli, Staphylococcus aureus, and Salmonella spp. In summary, the active starch-PEJP film showed great potential as an environmentally friendly and halochromic material, presenting antioxidant and antimicrobial properties and high UV-protecting activity.

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