Polysaccharides from acerola, cashew apple, pineapple, mango and passion fruit co-products: Structure, cytotoxicity and gastroprotective effects

Sabino, Luiz Bruno de Sousa; Gonzaga, Maria Leônia da Costa; Oliveira, Luciana de Siqueira; Duarte, Antoniella Souza Gomes; Silva, Lorena; Brito, Edy Sousa de; Figueiredo, Raimundo Wilane de; Silva, Larissa Morais Ribeiro da; Sousa, Paulo Henrique Machado de

doi:10.1016/j.bcdf.2020.100228

Cited by 19 publications

(17 citation statements)

References 32 publications

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“…Modern consumers have changed their food preferences, including natural products like fruits and vegetables, which are recognized sources of bioactive compounds and are known to be associated with several health benefits. The greater volume of production in the food processing industry has led to an increase in the production of by-products and waste, generating large quantities of peels and seeds, which can be inadequately discarded, causing health and environmental problems (Larrosa & Otero, 2021;Sabino et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Optimization of gluten‐free muffins made with pineapple peel, banana peel, and pumpkin seed flours

Brigagão

Fortes

Lourenço

et al. 2021

J. Food Process. Preserv.

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The most common form of incorporating by-products from the fruit and vegetable processing into foods is flour, which can be used in various bakery products. This study aimed to optimize gluten-free (GF) muffin formulations, containing pineapple peel flour (PPF), banana peel flour (BPF), and pumpkin seed flour (PSF) using a mixture design approach, and to evaluate the physicochemical characteristics and the acceptability. The addition of PSF led to an increase in the L* value, hue angle and chroma of muffin's crust and crumb, whereas BPF decreased these parameters.The PPF determined higher total and insoluble fiber contents. The muffins with PPF and BPF had higher moisture content, whereas PSF increased the lipid content, thus reducing the firmness. The addition of BPF and PSF increased the springiness. The formulations with PPF (F1) and PPF + PSF (F5) were the most consumers' acceptance, with interesting nutritional characteristics, allowing diversification of GF products. Practical applicationsThe pineapple peel flour, banana peel flour, and pumpkin seed flour can be used in the production of muffins, as a way of using by-products, leading to the diversification of products for the celiac individuals and meeting the demand of consumers for gluten-free products, with an improvement in the nutritional value. The muffin formulations made with PPF had higher insoluble fiber and total fiber contents, and was well accepted, showing the consumers' acceptance for fiber-enriched products.

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Section: Introductionmentioning

confidence: 99%

Optimization of gluten‐free muffins made with pineapple peel, banana peel, and pumpkin seed flours

Brigagão

Fortes

Lourenço

et al. 2021

J. Food Process. Preserv.

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“…On the other hand, Li et al (2020) reported that noni polysaccharides demonstrate a concentration-dependent scavenging ability of ABTS radical, ranging from 10-75 % at concentrations of 0.2-5.0 mg/ mL with an EC 50 of 3.0 mg/mL. de Sousa Sabino et al (2020) isolated water-soluble polysaccharides from by-products of different tropical fruits and evaluated their ABTS scavenging activity at a concentration of 0.05 mg/mL. The result showed Tabla 2.…”

Section: Antioxidant Activitymentioning

confidence: 99%

“…GSH is a molecule that shows an essential role in maintaining mucosal integrity as one of the main water-soluble antioxidants. GSH may decrease or even be depleted, due to the presence of oxidizing agents such as ethanol that stimulate an increase of free radicals in gastric tissue ( de Sousa Sabino et al, 2020).…”

Section: Immunomodulatory Activity It Has Been Demonstratedmentioning

confidence: 99%

“…It is recognized that the polysaccharides molecular weight is directly associated with some biological activities (Wang et al, 2012;de Sousa Sabino et al, 2020), e.g., in the case of antioxidant activity, Li et al (2020) described that high molecular weight polysaccharides displayed higher antioxidant activities, due to the high molecular weight allowed the spatial conformation of the polysaccharides to be maintained. However, Wang et al (2016) reported that the lowest molecular weight polysaccharides showed the highest antioxidant activity, since they could include more reducing hydroxyl groups in order to scavenge free radicals.…”

Section: Correlation Of Structure and Biological Activitymentioning

confidence: 99%

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Tropical fruits and by-products as a potential source of bioactive polysaccharides

López-Martínez¹,

Enríquez-Valencia

Aguilar³

2021

BIOTECNIA

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Consumption of tropical fruits is growing around the world, not only due to their flavor and appearance but also for their nutritional value. In addition to the content in macro and micronutrients, tropical fruits contain substantial amounts of bioactive compounds in peels, and seeds which constitute an underexploited source of bioactive compounds such as phenolic acid, polyphenols, carotenoids, vitamin C and polysaccharides. Polysaccharides have attracted growing interest, particularly for their bioactive characteristics such as antioxidants as well as anti-inflammatory, antimicrobial, anticoagulant, hepatoprotective and immunomodulatory properties. Therefore, obtaining functional ingredients from tropical fruits and by-products is feasible and could be used to develop functional and nutraceutical foods to elaborate products of the pharmaceutical industry and food preservation. The present review provides the most relevant information published during the last ten years (2010-2020) on bioactive polysaccharides extracted with hot water reported in tropical fruits and by-products and their relationship with potential beneficial health effects.

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“…Indeed, it is reported that the consumption of apples with milk is fatal [ 6 ]. Although cashew apples are rich in polysaccharides [ 7 ], thousands of tons of cashew apples rot every year in the production orchards. As for the nut, it includes the shell, almond, and balsam; but it is especially the almond that is prized because it contains a lot of fat.…”

Section: Introductionmentioning

confidence: 99%

Comparison of Proximate and Phytonutrient Compositions of Cashew Nuts and Apples from Different Geographical Areas of Burkina Faso

Dakuyo

Konaté

Sanou

et al. 2022

BioMed Research International

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The cashew plant is an allogamous plant that produces two types of fruits: the nut and the cashew apple. The present study was conducted to perform a comparison of proximate and phytonutrient compositions of cashew (Anacardium occidentale L.) nuts and apples from different geographical areas of Burkina Faso. For this purpose, 60 samples of apples and kernels were collected from the three main cashew cultivation areas. The nutritional potential of cashew nuts and apples produced was evaluated to enhance their food processing. Protein, carbohydrates, lipids, dietary fibers, ascorbic acid, tannins, anthocyanins, chlorophyll, lycopene, and β-carotene contents were assessed. The results revealed high contents of lipids ( 50.42 ± 2.3 g/100 gDW), proteins ( 22.32 + − 1.8 g/100 gDW), and starch ( 12.05 ± 1.27 g/100 g DW) in almonds. Apples, on the other hand, are rich in lipids, ascorbic acid ( 387.45 ± 17.4 mg/100 g), soluble sugars ( 387.45 ± 17.4 mg/100 g,), and pigments (lycopene, anthocyanin, β-carotene, and chlorophyll). In summary, almonds may be suitable as a source of lipids and related products. Apples can be used as natural antioxidants and produce juices. All of these data are important clues for cashew by-product processing. These results obtained provide a scientific basis for their food and economical valorization of cashew fruits.

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Polysaccharides from acerola, cashew apple, pineapple, mango and passion fruit co-products: Structure, cytotoxicity and gastroprotective effects

Cited by 19 publications

References 32 publications

Optimization of gluten‐free muffins made with pineapple peel, banana peel, and pumpkin seed flours

Optimization of gluten‐free muffins made with pineapple peel, banana peel, and pumpkin seed flours

Tropical fruits and by-products as a potential source of bioactive polysaccharides

Comparison of Proximate and Phytonutrient Compositions of Cashew Nuts and Apples from Different Geographical Areas of Burkina Faso

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