Jamelão capsules containing bioactive compounds and its aplication in yoghurt [pdf]

Abstract

Background. Jamelão fruit (Syzygium cumini), has recently attracted interest as a functional food for being rich in anthocyanins, which has antioxidant power, attractive color and stability in high acid foods. Materials and methods. Samples of yoghurt with jamelão capsules obtained through the gelling process with sodium alginate solution and bioactive yoghurt (control + capsules) were evaluated. The samples were evaluated for composition, microbial viability, the stability on the anthocyanic pigments and its antioxidant activity. Results. With the addition of jamelão pulp capsules there was a reduction in the Streptococcus thermophilus count. The addition of capsules in yoghurts were able to increase the amount of phenols and anthocyanins, as well as antioxidant potential at 28 days. The chromatographic analysis showed that process was efficient, being capable of encapsulating a large part of the bioactive compounds present in the pulp. Conclusion. The addition of jamelão pulp capsules to yoghurts was shown to be a promising and viable alternative, since the bioactive compounds present in the fruit were present in the yoghurt.

Comparative Analysis of Infusions with the Addition P. padus Bark: Assessment of the Antioxidant Potential and Their Inhibitory Effect on Enzymes Associated with Oxidative Stress

“…Therefore, sustainable development that takes into account the acquisition of raw materials that do not require agrotechnical treatments (bark of invasive plants) as well as the use of by-products and additional processes increasing the stability of compounds in the processing process, e.g. through the process of microencapsulation, allows you to maintain balance in the environment and increase the nutritional value and functional properties of products [25].…”

“…Currently, there are visible trends for the search for this type of raw materials, as well as trends related to the management of waste materials or by-products of the food industry, such products are, for example, bran, spent grain, or pulp after juice production. Therefore, sustainable development that takes into account the acquisition of raw materials that do not require agrotechnical treatments (bark of invasive plants) as well as the use of by-products and additional processes increasing the stability of compounds in the processing process, e.g., through the process of microencapsulation, allows you to maintain balance in the environment and increase the nutritional value and functional properties of products [25].…”