Maceration time over antioxidant activity, volatile compounds and temporal dominant sensation of fermented jabuticaba

PAULA, Daiane Gabriele Couto de; Vasconcelos, Christiane Mileib; PEREIRA, Alexandre Fonte; QUINTÃO, Anna Lídya da Cunha; Chaves, Jaísa Oliveira; Parreiras, Paola Machado; Menezes, Camila Carvalho

doi:10.1590/fst.43221

Cited by 4 publications

(1 citation statement)

References 24 publications

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“…Linked to these conditions and aiming at the production of sensorially accepted foods with added nutritional value, scientific research promotes the development of juices, purees, jams, ice creams and/or other dairy desserts, and fermented, protein, or isotonic drinks, aiming at the addition of natural ingredients and, consequently, the incorporation of bioactive compounds, such as flavonoids [ 106 , 108 , 109 , 110 , 111 ].…”

Section: Resultsmentioning

confidence: 99%

An Integrative Review on the Main Flavonoids Found in Some Species of the Myrtaceae Family: Phytochemical Characterization, Health Benefits and Development of Products

Correia

Silva

Ribeiro

et al. 2022

Plants

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This integrative review aims to identify the main flavonoids present in some species of the Myrtaceae family. Studies published between 2016 and 2022 were selected, specifically those which were fully available and written in Portuguese, English, or Spanish, and which were related to the fruits araçá (Psidium cattleianum), cambuí (Myrciaria floribunda), gabiroba (Campomanesia xanthocarpa), jabuticaba (Plinia cauliflora), and jambolan (Syzygium cumini). Scientific studies were gathered and selected in Google Scholar, Scielo, and Science Direct indexed databases, out of which 14 were about araçá, 7 concerned cambuí, 4 were about gabiroba, 29 were related to jabuticaba, and 33 concerned jambolan, when we observed the pre-established inclusion criteria. Results showed that the anthocyanins, such as cyanidin, petunidin, malvidin, and delphinidin, were the mostly identified class of flavonoids in plants of the Myrtaceae family, mainly relating to the purple/reddish color of the evaluated fruits. Other compounds, such as catechin, epicatechin, quercetin, and rutin were also identified in different constituent fractions, such as leaves, peel, pulp, seeds, and in developed products, such as jams, desserts, wines, teas, and other beverages. It is also worth noting the positive health effects verified in these studies, such as anti-inflammatory qualities for jambolan, antidiabetic qualities for gabiroba, antioxidant qualities for araçá, and cardioprotective actions for jabuticaba, which are related to the presence of these phytochemicals. Therefore, it is possible to point out that flavonoids are important compounds in the chemical constitution of the studied plants of the Myrtaceae family, with promising potential in the development of new products by the food, chemical, and pharmaceutical industries due to their bioactive properties.

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Section: Resultsmentioning

confidence: 99%

An Integrative Review on the Main Flavonoids Found in Some Species of the Myrtaceae Family: Phytochemical Characterization, Health Benefits and Development of Products

Correia

Silva

Ribeiro

et al. 2022

Plants

View full text Add to dashboard Cite

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Revealing the Potential Impacts of Nutraceuticals Formulated with Freeze-Dried Jabuticaba Peel and Limosilactobacillus fermentum Strains Candidates for Probiotic Use on Human Intestinal Microbiota

Silva

Nascimento

Albuquerque

et al. 2023

Probiotics & Antimicro. Prot.

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Multi‐attribute temporal descriptive methods in sensory analysis applied in food science: A systematic scoping review

Visalli,

Galmarini

2024

Comp Rev Food Sci Food Safe

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Among descriptive sensory evaluation methods, temporal methods have a wide audience in food science because they make it possible to follow perception as close as possible to the moment when sensations are perceived. The aim of this work was to describe 30 years of research involving temporal methods by mapping the scientific literature using a systematic scoping review. Thus, 363 research articles found from a search in Scopus and Web of Science from 1991 to 2022 were included. The extracted data included information on the implementation of studies referring to the use of temporal methods (details related to subjects, products, descriptors, research design, data analysis, etc.), reasons why they were used and the conclusions they allowed to be drawn. Metadata analysis and critical appraisal were also carried out. A quantitative and qualitative synthesis of the results allowed the identification of trends in the way in which the methods were developed, refined, and disseminated. Overall, a large heterogeneity was noted in the way in which the temporal measurements were carried out and the results presented. Some critical research gaps in establishing the validity and reliability of temporal methods have also been identified. They were mostly related to the details of implementation of the methods (e.g., almost no justification for the number of consumers included in the studies, absence of report on panel repeatability) and data analysis (e.g., prevalence of use of exploratory data analysis, only 20% of studies using confirmatory analyses considering the dynamic nature of the data). These results suggest the need for general guidelines on how to implement the method, analyze and interpret data, and report the results. Thus, a template and checklist for reporting data and results were proposed to help increase the quality of future research.

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Maceration time over antioxidant activity, volatile compounds and temporal dominant sensation of fermented jabuticaba

Cited by 4 publications

References 24 publications

An Integrative Review on the Main Flavonoids Found in Some Species of the Myrtaceae Family: Phytochemical Characterization, Health Benefits and Development of Products

An Integrative Review on the Main Flavonoids Found in Some Species of the Myrtaceae Family: Phytochemical Characterization, Health Benefits and Development of Products

Revealing the Potential Impacts of Nutraceuticals Formulated with Freeze-Dried Jabuticaba Peel and Limosilactobacillus fermentum Strains Candidates for Probiotic Use on Human Intestinal Microbiota

Multi‐attribute temporal descriptive methods in sensory analysis applied in food science: A systematic scoping review

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