Estudo exploratório sobre a elaboração e avaliação de pães de forma com fermentação natural e adição de polpa de araticum (Annona crassiflora Mart.)

Neves, Nathália de Andrade; Gomes, Paula Thamara Goecking; Schmiele, Márcio

doi:10.33448/rsd-v9i9.8036

Cited by 4 publications

(1 citation statement)

References 23 publications

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“…Jams developed with araticum pulp showed high concentrations of phenolic compounds [ 93 ], as well as araticum juices, which presented high phenolic compounds content and increased antioxidant activity [ 94 , 95 ]. In addition, incorporating araticum pulp flour in bread and food bars considerably improved the content of dietary fiber, carotenoids, phenolic compounds, antioxidant activity [ 96 , 97 , 98 , 99 ], and vitamin C and minerals levels in the food bars [ 96 , 97 ].…”

Section: Applications Of Araticum Fruit In the Foods And Beverages De...mentioning

confidence: 99%

Scientific Advances in the Last Decade on the Recovery, Characterization, and Functionality of Bioactive Compounds from the Araticum Fruit (Annona crassiflora Mart.)

Arruda

Borsoi

Andrade

et al. 2023

Plants

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Araticum (Annona crassiflora Mart.) is a native and endemic species to Brazilian Cerrado whose fruits have high sensorial, nutritional, bioactive, and economic potential. Its use in local folk medicine, associated with recent scientific findings, has attracted growing interest from different industrial sectors. Therefore, understanding the scientific advances achieved so far and identifying gaps to be filled is essential to direct future studies and transform accumulated knowledge into innovative technologies and products. In this review, we summarize the phytochemical composition, bioactivities, and food products from araticum fruit that have been reported in the scientific literature over the past 10 years. The compiled data showed that araticum fruit parts contain a wide range of bioactive compounds, particularly phenolic compounds, alkaloids, annonaceous acetogenins, carotenoids, phytosterols, and tocols. These phytochemicals contribute to different biological activities verified in araticum fruit extracts/fractions, including antioxidant, anti-inflammatory, anti-Alzheimer, anticancer, antidiabetic, anti-obesity, antidyslipidemic, antinociceptive, hepatoprotective, healing of the cutaneous wound, antibacterial, and insecticide effects. Despite the promising findings, further studies—particularly toxicological (especially, with byproducts), pre-clinical, and clinical trials—must be conducted to confirm these biological effects in humans and assure the safety and well-being of consumers.

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Section: Applications Of Araticum Fruit In the Foods And Beverages De...mentioning

confidence: 99%

Scientific Advances in the Last Decade on the Recovery, Characterization, and Functionality of Bioactive Compounds from the Araticum Fruit (Annona crassiflora Mart.)

Arruda

Borsoi

Andrade

et al. 2023

Plants

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Araticum (Annona crassiflora Mart.): A critical review for the food industry

Fernandes Almeida,

Ferreira Moreno,

Paula Oliveira Machado

et al. 2024

Food Research International

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The feasibility of use of sweet potato (ipomoea potatoes l.) flour in the preparation of bakery products

Lafia

Ketounou

Costa

et al. 2020

RSD

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Sweet potatoes are one of the most consumed vegetables in Brazil and in the world, as they are cheap, easy to buy and healthy food. The objective of this work was to prepare sweet potato flour, bread with the addition of sweet potato flour and evaluate its effect. Four bread formulations were prepared: P0% (standard) and the others added potato flour of 8% (P8%), 16% (P16%) and 24% (P24%). The microbiological, physical-chemical, sensory parameters and the color of flour and bread were evaluated. A statistical analysis was performed with the averages by the Tukey test at 5%. The result of the microbiological analysis was in accordance with the legislation. In potato flour, components such as carbohydrates and proteins stood out. Bread samples showed a significant difference (<0, 05) in relation to the physical-chemical parameters with the exception of moisture and crude fibers. All formulations showed good acceptance in all attributes, presenting scores higher than 6 and a good purchase intention with more than 50% of the products with the exception of the P24% sample.

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Estudo exploratório sobre a elaboração e avaliação de pães de forma com fermentação natural e adição de polpa de araticum (Annona crassiflora Mart.)

Cited by 4 publications

References 23 publications

Scientific Advances in the Last Decade on the Recovery, Characterization, and Functionality of Bioactive Compounds from the Araticum Fruit (Annona crassiflora Mart.)

Scientific Advances in the Last Decade on the Recovery, Characterization, and Functionality of Bioactive Compounds from the Araticum Fruit (Annona crassiflora Mart.)

Araticum (Annona crassiflora Mart.): A critical review for the food industry

The feasibility of use of sweet potato (ipomoea potatoes l.) flour in the preparation of bakery products

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