Summary Physicochemical and sensory effects were investigated regarding the partial substitution of wheat flour in cookies with flours made of pineapple, apple and melon by‐products, in the concentrations 5%, 10% and 15%. Cookies with 15% of melon flour were prominent in relation to the nutritional aspects, especially about the contents of fibres (4.67–6.46%) and ash (1.74–2.25%). The use of these by‐products resulted in slightly darker cookies, with variations in diameter and in the expansion factor. There was a positive influence of the use of the pineapple by‐product concerning consumers' preference. Additionally, the cookies with 15% of pineapple by‐product presented the highest acceptance rate (97%) and buying intention (53%). Therefore, the use of fruit by‐products in the development of cookies is a viable alternative which can be explored for nutritional, technological and sensory purposes by the food industry.

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The polyphenols and phaseolin interaction in common bean varieties was studied. Raw beans of three different colours were analysed: black (BRS Supremo), brown (BRS Pontal) and white (WAF-75). Based on the phaseolin digestibility in vitro and phaseolin-polyphenol complexation obtained by SDS-PAGE on a 10% polyacrylamide gel, it was observed that the polyphenols interfere with the digestibility of beans by decreasing the hydrolysis of phaseolin, especially in the darker ones. Furthermore it was possible to verify a difference in the electrophoretic pattern of phaseolin, indicating an interaction between phaseolin and polyphenols.

Peels and seeds are the primary by-products of the passion fruit agroindustry. This study was designed to evaluate the potential of passion fruit peel and seeds flour (PFF) as a source of fiber and minerals to enhance the functional properties of drinkable yogurt. Proximate composition, mineral content, technological (pH, viscosity, color, and syneresis), and microbiological analyses (lactic acid bacteria, as well as yeast and mold counts), acceptance test, descriptive sensory analysis, and shelf life assessments were analyzed. Drinkable yogurts fortified with PFF showed higher fiber levels (both soluble and insoluble) and mineral content (potassium, magnesium, and manganese). Incorporation of PFF increased the viscosity and promoted changes in the color parameters of yogurts. During storage, the pH and the number of viable lactic acid bacteria decreased while the syneresis and yeast and mold counts increased. The shelf life of drinkable yogurts was estimated to be 21 days. Regarding sensorial aspects, drinkable yogurt fortified with 2% of PFF was considered the most viable product for market exploitation. The present contribution indicates that the use of passion fruit by-products in the development of drinkable yogurts is a viable alternative which can be explored for nutritional, technological, and sensory purposes by the food industry.

Phenolic compounds and antioxidant activity of two bean cultivars (Phaseolus vulgaris L.) submitted to cooking Compostos fenólicos e atividade antioxidante de duas cultivares de feijões (Phaseolus vulgaris L.) submetidos à cocção AbstractThe common bean (Phaseolus vulgaris L.) is a source of nutrients and contains phenolic compounds that act as antioxidants. The aim of the present study was to determine the phenolic compounds and tannins in two bean cultivars (Phaseolus vulgaris L.): the biofortified carioca bean (Pontal) and the common bean (commercial). The antioxidant activity of the phenolic compounds and their fractions was also measured using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) methods. The thermal processing decreased the phenolic compounds, tannins and the antioxidant activity of beans. The Pontal cultivar exhibited higher levels of phenolic compounds even after cooking. For cooked beans, higher antioxidant activity was observed in the commercial beans by the DPPH method. Regarding to the fractions, in general, lower values of antioxidant activity by DPPH were observed for beans after cooking, except for fraction 6 of the Pontal bean and fraction 3 of the commercial bean. For fraction 4 no significant differences were observed by the ABTS method for both cultivars after thermal processing. Keywords: Legumes; DPPH; ABTS; Thermal treatment; Pontal bean; Common bean. ResumoO feijão (Phaseolus vulgaris L.) é uma leguminosa que, além de ser fonte de nutrientes, possui compostos fenólicos que atuam como antioxidantes. O presente estudo teve por objetivo a determinação de compostos fenólicos e taninos de duas cultivares de feijão (Phaseolus vulgaris L.): carioca biofortificado (Pontal) e comum (comercial). Averiguou-se ainda a atividade antioxidante dos compostos fenólicos e de suas frações, por meio dos métodos DPPH e ABTS. O tratamento térmico diminuiu os teores de compostos fenólicos, taninos e a atividade antioxidante dos feijões. A cultivar Pontal apresentou maiores teores de compostos fenólicos, mesmo após a cocção. Para as amostras de feijão cozido, observou-se maior atividade antioxidante para o feijão comercial pelo método DPPH. Quanto às frações fenólicas, observou-se decréscimo nos valores de atividade antioxidante por DPPH após o cozimento dos feijões, exceto para a fração 6 da cultivar Pontal e para fração 3 do feijão comercial. Para a fração 4, em ambas cultivares não foram observadas diferenças significativas na atividade antioxidante pelo método ABTS após tratamento térmico. Palavras

The present work evaluated the effect of different processes in relation to mineral content and its bioavailability, as well as the effect of phytate and oxalate contents in biofortified beans.

This work aimed at determining the physicochemical properties of pineapple, apple, and melon by‐products, as well as evaluating their influence on the antioxidant capacity and phenolic compounds of cookies. Proximate composition, pH, color, water activity, particle size, total phenolic content, antioxidant capacity, identification, and quantification of phenolic acids and flavonoids were performed. The low pH (4.19 ± 0.01–5.48 ± 0.00) and water activity (0.17 ± 0.00–0.19 ± 0.00) indicated that these by‐products are not easily susceptible to deterioration. The by‐products presented light color and yellow tones, which are desirable for their application in cookies. The apple by‐product presented the highest total phenolic content (5.92 ± 1.78 mg GAE/g) and antioxidant capacity. Vanillic acid, gallic acid, sinapic acid, salicylic acid, p‐coumaric acid, catechin, epicatechin, and rutin were quantified in both the by‐products and cookies. Therefore, fruit by‐products are considered a good alternative for use in cookies to improve their antioxidant capacity and phenolic compounds. Practical applications The use of fruit by‐products in the formulation of cookies can contribute to increase antioxidant capacity of these foodstuffs, since the non‐conventional parts of fruits, such as apple endocarp, pineapple central axis, and melon peels present significant contents of phenolic acids and flavonoids. In addition to contributing to the functionality of cookies, this approach suggests an alternative for the use of fruit by‐products, thus avoiding food waste.

Background and objectives Fruit by‐products have been used as a strategy to increase the mineral content of cookies. However, to admit functionality in the organism, these minerals must be bioavailable. Therefore, this study aimed to evaluate the effect on the mineral bioavailability (calcium, iron, and zinc) of cookies prepared with partial replacement of wheat flour by fruit by‐products (melon peel, apple endocarp, and pineapple central axis). Findings Cookies containing fruit by‐products presented lower levels of phytate and oxalate when compared to the control. The use of pineapple by‐product in cookies increased zinc retention (26.40%). Cookies containing melon by‐product presented a higher uptake for iron (2.14%). Cookies with apple by‐product demonstrated the highest transport (0.06% and 9.71%) and uptake (2.92% and 15.52%) efficiencies for calcium and zinc, respectively. Conclusions The use of fruit by‐products in cookie formulations was associated with an improvement in the mineral bioavailability, which may represent nutritional and functional benefits for this foodstuff. Significance and novelty Although some studies contemplate the use of fruit by‐products to increase the mineral content of cookies, the determination of their antinutrients and the effects on the mineral bioavailability measured by Caco‐2 cells are not widely explored in the literature.