Jaboticaba skin flour: analysis and sustainable alternative source to incorporate bioactive compounds and increase the nutritional value of cookies

Marquetti, Carline; Santos, Tatiane Batista dos; Kaipers, Kelen Fabiana Cavalli; Böger, Bruna Raquel; Tonial, Ivane Benedetti; Wagner, Américo; Lucchetta, Luciano; Prado, Naimara Vieira do

doi:10.1590/fst.06717

Cited by 13 publications

(11 citation statements)

References 48 publications

(59 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Nevertheless, the residues (epicarp and seeds) inherent to the production of such foodstuff and beverages represent about 50% of the total processed volume (Morales et al, 2016), and the fact is that jabuticaba epicarp residue is rich in phenolic compounds, such as anthocyanins and ellagic acid derivates (Morales et al, 2016;Neri-Numa, Soriano Sancho, Pereira, & Pastore, 2018). These characteristics have been attracting the attention of academia and food industry that consider its use as a food additive or ingredient, for example, some studies have reported the application of this by-product to improve sensory characteristics of meat products (Almeida et al, 2015;Baldin et al, 2016Baldin et al, , 2018, and also to increase the nutritional value, namely carbohydrate and fibre content, of bakery products (Marquetti et al, 2018). Besides, the addition of M. jaboticaba to food products also conferred them increased antioxidant activity (Almeida et al, 2015;Baldin et al, 2016;Marquetti et al, 2018) and antimicrobial action (Baldin et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

“…These characteristics have been attracting the attention of academia and food industry that consider its use as a food additive or ingredient, for example, some studies have reported the application of this by-product to improve sensory characteristics of meat products (Almeida et al, 2015;Baldin et al, 2016Baldin et al, , 2018, and also to increase the nutritional value, namely carbohydrate and fibre content, of bakery products (Marquetti et al, 2018). Besides, the addition of M. jaboticaba to food products also conferred them increased antioxidant activity (Almeida et al, 2015;Baldin et al, 2016;Marquetti et al, 2018) and antimicrobial action (Baldin et al, 2016). Moreover, M. jaboticaba epicarp has also been explored by some authors for the prevention of cardio, neurodegenerative, and chronic diseases, with these benefits possibly ascribed to its antioxidant and anti-inflammatory potential (Plaza et al, 2016;Zhao et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Jabuticaba residues (Myrciaria jaboticaba (Vell.) Berg) are rich sources of valuable compounds with bioactive properties

et al. 2020

View full text Add to dashboard Cite

Jabuticaba (Myrciaria jaboticaba (Vell.) Berg) is a Brazilian berry, very appreciated for in natura consumption. However, its epicarp is not normally consumed due to its stiffness and astringent taste, and in manufacture of products from jabuticaba fruit, it is responsible for the generation of large amounts of residues. The exploration of by-products is becoming important for the obtainment of valuable bioactive compounds for food and pharmaceutical industries. In this context, jabuticaba epicarp was studied regarding its chemical composition, namely in terms of phenolic compounds, tocopherols, and organic acids, and its bioactive properties, such as antioxidant, anti-proliferate, anti-inflammatory, and antimicrobial activities. A total of sixteen phenolic compounds, four tocopherols and six organic acids were identified in jabuticaba epicarp. Regarding bioactive properties, it showed high antioxidant activity, also presenting moderate anti-inflammatory, anti-proliferative, and antimicrobial activities. The extract did not present hepatotoxicity, confirming the possibility of its applications without toxicity issues.

show abstract

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Jabuticaba residues (Myrciaria jaboticaba (Vell.) Berg) are rich sources of valuable compounds with bioactive properties

et al. 2020

View full text Add to dashboard Cite

show abstract

“…The amount of condensed tannins in Jabuticaba skin showed a moderate level compared to other fruits, such as guava and Brazilian cherry. 96 Orange peel and kiwi peel flour have also been analyzed for phenolic compound content. 23,25 In kiwi, the concentration of these phenolic compounds seemed to decrease as the fruit ripened.…”

Section: ■ Results and Discussionmentioning

confidence: 99%

Valorization of Peel-Based Agro-Waste Flour for Food Products: A Systematic Review on Proximate Composition and Functional Properties

Lesmana

Vianney

Goenawan

et al. 2021

ACS Food Sci. Technol.

View full text Add to dashboard Cite

With the steadily growing world population, effective methods are needed to alleviate food shortages. One possible strategy could be to utilize agro-waste materials that accumulate in large quantities at every stage of the economic chain during harvesting, food production, and consumption. Peel-based agro-waste consists of promising materials that can be utilized to potentially substitute commonly used raw materials in products traditionally made from wheat, tapioca, and rice flours. In this systematic review, we aim at establishing prospective proximate components as basic nutrients and their valorization potential as substitutes in traditional flour products (bread, biscuits, etc.). Generally, the peel contains high levels of fiber and relatively low digestible carbohydrates, providing a healthier food ingredient. In terms of protein, it should be pointed out that seeds such as wheat utilize insoluble gluten as their major storage protein, while proteins in peel were found in quite high percentage although they were not yet well characterized. However, the general effect of using peel to substitute wheat in food products are the reduction of dough elasticity, increased hardness of the end-products, faster water absorption rate of the products, and in some cases, bitter taste and darker colors. The latter two could have been contributed by the secondary metabolites such as phenolic compounds. On the other hand, substitution of peel into food products can have valuable health benefits, e.g., retention of antioxidant activity due to the phenolic compounds or simply adding fiber. In this review, literature on the composition of promising agro-waste raw materials is being discussed in the relationship with physical properties and appearance of potential end-products. Antinutritional compounds and pretreatment processes are also being considered. It is hoped that a critical discussion will lead to a better understanding and higher acceptance of the incorporation of peel into food products.

show abstract

“…Fruit residues have been proposed as a nutritional additive for incorporation into animal feed (Morales et al, 2016;Marquetti et al, 2018). In addition, the use of nutritional additives that are bioactive with antioxidant activity can promote wellness benefits, helping to intensify the skin color of fish (Eaton et al, 2016;Benvenutti et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Hydroalcoholic Extract of Jabuticaba Bark in Female Betta Fish Diet

França¹,

Siqueira²,

Melo³

et al. 2022

Bol. Inst. Pesca

View full text Add to dashboard Cite

The objective of this study was to evaluate the effects of hydroalcoholic jabuticaba bark on the diets of female blue Betta splendens in relation to the level of digestive enzymes, liver metabolism, and antioxidant activity. The sample constituted 150 individuals subdivided into five groups in triplicate, totaling 10 fish per 20 L experimental unit. Commercial diets (40.88% CP and 4374.8 Kcal kg-1) were added to jabuticaba bark (EJB) hydroalcoholic extract concentrations of 0.5, 1.0, 1.5, and 2.0 g .kg-1. The rations were provided twice a day, until apparent satiety, for 21 days. Fish mortality was not observed during the trial. Growth indices did not show any significant differences, apart from feed conversion. The use of the extract promoted an increase in the luminosity of the fish; however, there was no statistical difference in chromaticity a * and b *. A decrease in the activity of Superoxide dismutase (SOD) on the skin of fish fed diets of 1.5 and 2.0g.kg-1 EJB was observed in comparison to the other diets. There was no change in CAT activity. It is concluded that the use of 2 g kg-1 EJB has an antioxidant effect that reflects the greater luminosity of blue female Betta splendens.

show abstract

Jaboticaba skin flour: analysis and sustainable alternative source to incorporate bioactive compounds and increase the nutritional value of cookies

Cited by 13 publications

References 48 publications

Jabuticaba residues (Myrciaria jaboticaba (Vell.) Berg) are rich sources of valuable compounds with bioactive properties

Jabuticaba residues (Myrciaria jaboticaba (Vell.) Berg) are rich sources of valuable compounds with bioactive properties

Valorization of Peel-Based Agro-Waste Flour for Food Products: A Systematic Review on Proximate Composition and Functional Properties

Hydroalcoholic Extract of Jabuticaba Bark in Female Betta Fish Diet

Contact Info

Product

Resources

About