Improving the nutritional and phytochemical compounds of a plant‐based milk of sapucaia nut cake using block freeze concentration

Abstract

The nutrient profile and the phytochemical composition of the sapucaia nut cake milk (SNCM) were evaluated after applying five consecutive stages of block freeze concentration (C1, C2, C3, C4 and C5). The profile of phenolic compounds by LC‐ESI‐MS/MS and the antioxidant activity (ABTS and FRAP) of SNCM were also determined. The freeze concentration increased proteins, lipids, carbohydrates, ash, soluble solids (°Brix) and total phenolic compounds (TPC) in all stages and in the ice fractions obtained from C1, C2 and C3 stages. The antioxidant activity (ABTS) in C3, C4 and C5 fractions was highly significant (P < 0.05). The antioxidant activity (FRAP) and the phenolic compounds (gallic, vanillic, ferulic, sinapic and salicylic acids, catechin, taxifolin and sinapaldehyde) increased significantly (P < 0.05) for all five fractions. The freeze concentration was successfully used for enriching the SNCM, generating a promising ingredient for the food industry.

Effect of Freeze Crystallization on Quality Properties of Two Endemic Patagonian Berries Juices: Murta (Ugni molinae) and Arrayan (Luma apiculata)

“…By contrast, the fresh murta juice and fresh arrayan juice increased the TTA values to 2.3 and 1.6 for C1, 3.1 and 2.1 for C2, and 3.8 and 2.6 for C3, indicating an increase in 224% and 217% (in the last cycle) in relation to the initial TTA values, respectively. The opposite behavior among pH and TTA values has been observed in various cryoconcentrated food liquids such as calafate juice [ 27 ], pineapple juice [ 42 ], and sapucaia nut cake milk [ 45 ]. The pH and TTA changes have been attributed to the continuous increases in TSS at each cycle, since it provokes an increase in the organic acids of the cryoconcentrates, causing the opposite phenomenon between pH and TTA values [ 41 ].…”

Nutraceutical potential of Amazonian oilseeds in modulating the immune system against COVID-19 – A narrative review

“…These authors have been studied this seed and its by-products as a rich source of phenolic compounds, such as myricetin and, vanillic, ferulic, and ellagic acids. These bioactive compounds may display anti-inflammatory, antimicrobial, and antioxidant effects, which have contributed to the potential use of L. pisonis for pharmaceutical, cosmetic and food applications, such as a plant-based milk enhancer, confectionery flour and others ( Barreto et al, 2020 , Demoliner et al, 2020 , Lopes et al, 2021 , Teixeira et al, 2018 ). Moreover, polyphenols present in Brazil nuts and Sapucaia nuts could bind to the angiotensin-converting enzyme 2 (ACE-2), thus preventing that virus entry in host cells, as they may hold the same binding site that S protein from SARS-CoV-2 ( Paraiso, Revel, & Stevens, 2020 ).…”

Valorization of Native Nuts from Brazil and Their Coproducts

“…Plant-based milk of sapucaia nut cake using block freeze concentration, which was done in five consecutive stages, allowed the concentration of the phenolic compounds (gallic, vanillic, ferulic, sinapic and salicylic acids, catechin, taxifolin and sinapaldehyde) and minerals in all the five fractions [54]. Studies with different raw materials and formulations, especially non-conventional nuts, are still scarce.…”