Fermented Jussara: Evaluation of Nanostructure Formation, Bioaccessibility, and Antioxidant Activity

Abstract

Among the species of plants present in the Atlantic Forest, the jussara (Euterpe edulis Mart.) stands out for the contents of bioactive compounds present in its composition. Fermentation processes can be essential in converting bioproducts and bioactive compounds, improving their biological properties. In addition, the improvement of procedures for the maintenance of the features of bioactive compounds has been a research focus in recent years, and the nanotechnology features that can potentially solve this issue have been highlighted among the most reviewed paths. The present work focused on tailoring nanostructures applying polyethylene oxide, assembling fermented jussara pulp nanofibers, and assessing their characteristics. The results revealed the formation of fermented jussara nanofibers with a diameter of 101.2 ± 26.2 nm. Also, the obtained results allow us to state that it is possible to maintain or even increase the antioxidant activity of anthocyanins and their metabolites after fermentation processes.

Naturally Colored Ice Creams Enriched with C-Phycocyanin and Spirulina Residual Biomass: Development of a Fermented, Antioxidant, Tasty and Stable Food Product

“…In the present work, we assumed that the use of a starter culture including Lactobacillus acidophilus, Bifidobacterium, and Streptococcus thermophiles was a positive strategy, since it is known that the fermentation of milk-based products using these microorganisms increases antioxidant activity [68][69][70]. Furthermore, adding bioactive compounds after the fermentation process improves the quality of the compounds offered in ready-toeat products, mainly because their bioaccessibility and bioavailability depend on the individual microbiota of each consumer [53,71]. Therefore, even consumers with the most compromised microbiota can take advantage of the positive biological effects when consuming these products regularly, combating non-chronic, non-communicable diseases such as diabetes and obesity [72].…”