Enrichment of antioxidants compounds in cookies produced with camu-camu (Myrciaria dubia) coproducts powders

Chagas, Eduardo Galvão Leite das; Vanin, Fernanda Maria; Garcia, Vitor Augusto dos Santos; Yoshida, Cristiana Maria Pedroso; Carvalho, Rosemary Aparecida de

doi:10.1016/j.lwt.2020.110472

Cited by 23 publications

(21 citation statements)

References 36 publications

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“…Our results were generally in agreement with the findings of other studies regarding the substitution of wheat flour in cookies by some fruit and vegetable powders such as apple, pineapple and melon coproducts (Toledo et al, 2017), watermelon rind powder (Naknaen et al, 2016) and camu-camu coproduct (Das Chagas et al, 2020).…”

Section: Physical Textural and Color Characteristics Of Formulated Cookiessupporting

confidence: 93%

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Effect of addition of Tunisian Zizyphus lotus L. Fruits on nutritional and sensory qualities of cookies

et al. 2021

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Zizyphus lotus, which belongs to Rhamnaceae family, has been widely used to formulate many healthy food products. The aim of this work was to formulate new functional cookies enriched with different amounts of Zizyphus lotus powder (ZLP; 15%, 30%, 45% and 100%). The chemical properties of ZLP were also determined. The formulated cookies were evaluated for their physicochemical, textural and sensory characteristics. Results revealed that ZLP contained various bioactive components, fatty acids, and antioxidants. ZLP-added cookies demonstrated higher phytochemical and antioxidant activities than control cookies prepared without ZLP. The activity of ZLP cookies was enhanced with increase of ZLP level. Hardness and fracturability (brittleness) of cookies increased with increasing amount of ZLP. Results of Fourier-transform infrared spectroscopy and thermogravimetric analysis also revealed the presence of many bioactive compounds in formulated cookies. All cookie samples were generally accepted, but the panelists indicated a higher preference for cookies containing 15% ZLP.

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Section: Physical Textural and Color Characteristics Of Formulated Cookiessupporting

confidence: 93%

“…A decrease in the spread ratio of cookies was observed with the inclusion of ZLP; this reduction could be due to the water absorption capacity of fibers present in ZLP. Similar results were obtained by DasChagas et al (2020), Ismail et al (2014 and Toledo…”

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confidence: 90%

Effect of addition of Tunisian Zizyphus lotus L. Fruits on nutritional and sensory qualities of cookies

et al. 2021

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“…Many products are enriched to increase their antioxidant potential. For example, cookies produced with 5% to 20% camu camu (Myrciaria dubia) coproduct powder as a replacement for wheat flour had higher antioxidant potential than control cookies [35]. In turn, cookies supplemented with flaxseed in amounts of 5% and 30% exhibited DPPH radical scavenging activity values of 7.93% and 12.25% as compared to 5.5% for the control [31].…”

Section: Antioxidant Propertiesmentioning

confidence: 99%

Nutritional, Physiochemical, and Antioxidative Characteristics of Shortcake Biscuits Enriched with Tenebrio molitor Flour

Zielińska

Pankiewicz

2020

Molecules

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Edible insects, due to their high nutritional value, are a good choice for traditional food supplementation. The effects of partial replacement of wheat flour and butter with mealworm flour (Tenebrio molitor) on the quality attributes of shortcake biscuits were studied. The approximate composition was analyzed, along with the physical properties and color. Moreover, the antioxidant properties, starch digestibility, and glycemic index were determined in vitro. The protein and ash contents in biscuits supplemented with mealworm flour increased, while the carbohydrates content decreased. The increasing insect flour substitution decreased the lightness (L*) and yellowness (b*) but increased the redness (a*), total color difference (ΔE), and browning index (BI). The spread factor for the sample with the highest proportion of mealworm flour was significantly higher than the other biscuits. Furthermore, higher additions of mealworm flour increased the antioxidant activity of the biscuits and contributed to an increase in the content of slowly digested starch, with a decrease in the content of rapidly digested starch. Therefore, the results of the research are promising and indicate the possibility of using edible insects to enrich food by increasing the nutritional and health-promoting values.

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“…Water was the best solvent to extract bioactive compounds and antioxidant activity from the “Palmer” mango peel when fresh and after being subjected to drying in the oven at temperatures of 40, 50, 60, 70, and 80°C ( p <.05). In addition, different contents found in the literature can be justified by the drying time, because the stress caused by this processing can degrade to a greater or lesser degree the phenolic compounds present in food (Chagas, 2021).…”

Section: Resultsmentioning

confidence: 99%

Effect of drying temperature on the physicochemical characteristics, bioactive compounds, and antioxidant activity of “Palmer” mango peels

Araújo

Silva

Moreira

et al. 2021

J Food Process Engineering

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The present study evaluated the effects of temperature in the drying of “Palmer” mango peel on its physicochemical characteristics, bioactive compounds, and antioxidant activity, generating information for a better utilization of this by‐product and its use in food products. Peels with average thickness of 1.5 mm were dried in an air circulation oven at different temperatures (40, 50, 60, 70, and 80°C). Mathematical models (empirical and diffusive) were fitted to the experimental data obtained and, subsequently, the dehydrated peels were crushed to obtain the powders, which were characterized in terms of physical attributes, physicochemical attributes, bioactive compounds, and antioxidant activity (ABTS+, DPPH, and FRAP). The diffusion model indicated that “Palmer” mango peels show a uniform moisture distribution over time and the Wang and Singh model does not have a consistent physical behavior for the study (R2 <.91). The extraction process using solvents with different polarities allowed the extraction of phenolic compounds (13,761.32 ± 1.12 mg/kg), but aqueous extraction revealed superior results for antioxidant activity by the different methods: ABTS (31.72 ± 1.00 mM TEAC/kg), DPPH (162.26 ± 0.23 mM TEAC/kg), and FRAP (66.63 ± 2.27 mM Fe2+/kg). The temperature of 60°C was the most efficient for drying the peels. Practical applications The powder obtained in the present study showed functional potential, as a source of bioactive compounds and antioxidant activity, highlighting the possibility of its use as additive and supplement or incorporated in the formulation of new foods.

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Enrichment of antioxidants compounds in cookies produced with camu-camu (Myrciaria dubia) coproducts powders

Cited by 23 publications

References 36 publications

Effect of addition of Tunisian Zizyphus lotus L. Fruits on nutritional and sensory qualities of cookies

Effect of addition of Tunisian Zizyphus lotus L. Fruits on nutritional and sensory qualities of cookies

Nutritional, Physiochemical, and Antioxidative Characteristics of Shortcake Biscuits Enriched with Tenebrio molitor Flour

Effect of drying temperature on the physicochemical characteristics, bioactive compounds, and antioxidant activity of “Palmer” mango peels

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