Nanosuspension of pinhão seed coat development for a new high‐functional cereal bar

Abstract

The seeds from Araucaria angustifolia—commonly named as pinhão—are important culturally, and viable regional food from Brazil. Although now considered an endangered species, methods to increase the awareness of this tree have been called upon attention. In light upon increasing such awareness, we utilized the seed coats of pinhão, which is considered a residue and discarded, in the development of cereal bars. Although the raw seed coats have a very high astringent flavor and impair the sensory taste; if considered as a nanoformulation, this strong astringent flavor is masked. Therefore, studies were also carried out with an experimental design to understand the effect of nanosuspension as a binding agent. In addition to physicochemical and nutritional characteristics performed, the results propose that nanosuspension of pinhão seed coats can be a potential ingredient for functional cereal bars due to high fiber content, proteins, and phenolic compounds. Practical applications Nanosuspension of pinhão seed coats masks the astringent flavor of the raw seed coat, while also able to present high fiber content and is very resistant as cereal bar due to nanocellulose. Cereal bars also present good acceptability index and high values of proteins, with presence of phenolics compounds extracted from the seed coat.

Characterization of Gels and Films Produced from Pinhão Seed Coat Nanocellulose as a Potential Use for Wound Healing Dressings and Screening of Its Compounds towards Antitumour Effects

“…Several bands between 1319 and 1030 cm −1 in pure pinhão can be attributed to C-O bonds of phenols. This shape of several bands is characteristic of different types of C-O bonds in different phenolic groups, indicating the presence of tannins in the pinhão coat [ 10 ]. A result of 1158 cm −1 is attributed to the asymmetric stretching of cellulose and hemicellulose C-O-C and in 995 cm −1 were characteristic of alkene groups for C-H bonding [ 8 , 32 ].…”

“…Nanocellulose is formed by mechanical defibrillation that grinds cellulose bundles into a reduction of its size in fibrils on the order of nanometres (0.1 and 100 nm), producing a gel-like characteristic [ 9 ]. The usage of nanocellulose obtained from the seed coat of pinhão has been previously reported by our group, in which a novel high-functional cereal bar was developed, which presented twice the amount of fibers than commercial cereal ones, with high antioxidant activities [ 10 ].…”

Current and emerging trends in cereal snack bars: implications for new product development

“…As consumers are getting more concerned with the impact of their food consumption on the environment, special attention has been given to reduce or reuse waste generated by industrial processes, thus avoiding the loss of remaining substances, economic losses, and environmental pollution (Jahanzeb, M., Atif, R. M., Ahmed, A., Shehzad, A., & Sidrah Nadeem 2016). In this context, the use of industrial residues (e.g., banana peel flours (Carvalho and Conti-Silva 2018), brewery spent grains (Stelick et al 2021), pineapple peel or skin (Fonseca et al 2011;Garcêz De Carvalho et al 2011), acerola seed flours and acerola bagasse flours (Marques et al 2015), guava peels and cashew bagasse (Amorim et al 2018), Araucaria angustifolia seeds coats (Timm et al 2020) have contributed to the production of new alternatives to traditional CBs, rich in fiber, proteins, essential amino acids, polyunsaturated fatty acids and minerals without hindering their technological quality. This underlines that CB production chain aligns with Sustainable Development Goal number 2 of the 2030 Agenda aiming to reduce agri-food ingredients waste and give value to by-products (United Nations 2015).…”

Araucaria angustifolia and the pinhão seed: Starch, bioactive compounds and functional activity - a bibliometric review

“…More sophisticatedly, the pine nut starch, whether natural (DAUDT et al, 2014) or modified (GONÇALVES et al, 2014), opens up other application opportunities, such as films for use in food (GONÇALVES et al, 2014;DAUDT et al, 2017) and even pharmacological excipients (DAUDT et al, 2014). Finally; although, the husk is not considered an edible portion, it contains components that can be used as a food additive (TIMM et al, 2020), an antimicrobial agent with potential application in the food industry (TROJAIKE et al, 2019), composites for improvement of food packaging films (ENGEL et al, 2020), etc. The husk can still be used for health promotion due to the presence of bioactive compounds in foods and as a control of lipid levels in the blood (OLIVEIRA et al, 2015, LIMA et al, 2020.…”