Revalorization of bioactive compounds from tropical fruit by-products and industrial applications by means of sustainable approaches

Cádiz-Gurrea, María de la Luz; Villegas-Aguilar, María del Carmen; Leyva-Jiménez, Francisco Javier; Pimentel-Moral, Sandra; Fernández-Ochoa, Álvaro; Alañón, María Elena

doi:10.1016/j.foodres.2020.109786

Cited by 51 publications

(30 citation statements)

References 162 publications

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“…Sua larga produção está relacionada ao clima e por esta razão, o maracujá é uma fruta tropical nativa do Brasil. Essa fruta é normalmente consumida in natura, da qual utiliza-se sua polpa para a produção de sucos, geleias e sorvetes, acarretando uma grande produção de resíduos ou subprodutos dessa fruta, uma vez que sua casca não é utilizada (Cádiz-Gurrea et al, 2020;Vuolo et al, 2020). Os resíduos do processamento industrial do maracujáamarelo são a casca, o albedo e as sementes, que correspondem a cerca de 40% a 60% da massa total da fruta, sendo 12% a 32% somente de albedo (Santos, 2017).…”

Section: Propriedades Funcionais Da Farinha De Maracujá Amarelo No Diabetes Mellitusunclassified

“…Há evidências de que na casca de maracujá encontram-se cerca de 2 a 3% de pectina (Canteri, Wosiacki & Scheer, 2012). Essa fibra está relacionada indiretamente com o efeito hiperglicêmico, interagindo assim, na digestão do amido, cujo grau de digestão está associado a doenças metabólicas como a obesidade e a diabetes (Muñoz-Almagro, Montilla & Villamiel, 2021) Além disso, a casca do maracujá apresenta vitaminas e minerais, tais como niacina, ferro, cálcio e fósforo e compostos fenólicos entre outros fitoquímicos, o que contribui para sua utilização na produção e desenvolvimento de alimentos para o consumo humano, já que estes possuem diversas atividades funcionais na prevenção ou amenização de algumas enfermidades (Bruning, Mosegui & Vianna, 2012;Cádiz-Gurrea et al, 2020).…”

Section: Propriedades Funcionais Da Farinha De Maracujá Amarelo No Diabetes Mellitusunclassified

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Benefícios da farinha do maracujá amarelo (Passiflora Edulis F. Flavicarpa Deg.) no tratamento do Diabetes mellitus tipo 2: Uma revisão narrativa

Balthar

Maciel

Ferreira

2021

RSD

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Introdução: O Diabetes Mellitus tipo 2 é uma síndrome caracterizada por hiperglicemia, resultante de defeitos na secreção da insulina, ação da insulina ou ambas, em tecidos-alvos (fígado, músculo e tecido adiposo). O presente estudo teve como objetivo verificar os efeitos terapêuticos da suplementação da farinha da casca do maracujá-amarelo (Passiflora Edulis f. flavicarpa Deg.) no tratamento de indivíduos acometidos por Diabetes Mellitus tipo 2. Metodologia: Trata-se de uma revisão narrativa, realizada por meio da seleção e análise de artigos científicos e trabalhos acadêmicos publicados entre os anos 2011 e 2021. Desenvolvimento: A partir do levantamento dos estudos, identificou-se que a farinha da casca do maracujá amarelo, apresenta efeitos benéficos principalmente no controle glicêmico, devido à presença de fibras solúveis, como a pectina, presente em sua casca, que aumenta o teor de fibras da dieta, reduzindo assim, a glicemia e os lipídeos circulantes no indivíduo diabético. Conclusão: As informações trazidas por este trabalho sugerem o uso da farinha de casca de maracujá como terapia complementar dos tratamentos convencionais e podem auxiliar os profissionais de saúde na implementação de estratégias que auxiliem os pacientes diabéticos em escolhas alimentares mais saudáveis.

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Section: Propriedades Funcionais Da Farinha De Maracujá Amarelo No Diabetes Mellitusunclassified

Benefícios da farinha do maracujá amarelo (Passiflora Edulis F. Flavicarpa Deg.) no tratamento do Diabetes mellitus tipo 2: Uma revisão narrativa

Balthar

Maciel

Ferreira

2021

RSD

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“…Approximately, 99% of tropical fruit production comes from low-income developing countries mainly in Latin America and Caribbean regions. Brazil, Colombia, and Ecuador are the main producers and exporters of tropical fresh fruit worldwide, although there is also a small production from Asiatic and African areas [6]. About 50% of the tropical and subtropical fruit production is intended for the fresh fruit market, and 50% is used in numerous processed forms (desserts, nectars, compotes, marmalades, sauces, syrups, snacks, jellies, flours, and wines), the most important being tropical fruit beverages [7].…”

Section: Introductionmentioning

confidence: 99%

“…Beyond their macro-and micronutrient contents, the edible and non-edible parts of tropical fruits are an important source of numerous bioactive compounds including carotenoids, sterols and stanols, phenolic compounds such as flavonoids and non-flavonoids phenolics [6,10,11], and the dietary fiber content. In recent years, the flavonoids and non-flavonoids phenolics, in all their types and structures (Figure 1), obtained from tropical fruits and their coproducts have aroused the interest of different fields, such as biomedical science and food technology.…”

Section: Introductionmentioning

confidence: 99%

Tropical Fruits and Their Co-Products as Bioactive Compounds and Their Health Effects: A Review

Sáyago‐Ayerdi

García-Martínez

Ramírez-Castillo

et al. 2021

Foods

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Tropical and subtropical fruits are recognized as a source of a high content of bioactive compounds and health promoting properties due to their nutritional composition. These beneficial health effects are related to the content of several of these bioactive compounds, mainly flavonoids and non-flavonoid phenolics. Many of these compounds are common in different tropical fruits, such as epicatechin in mango, pineapple, and banana, or catechin in pineapple, cocoa or avocado. Many studies of tropical fruits had been carried out, but in this work an examination is made in the current literature of the flavonoids and non-flavonoid phenolics content of some tropical fruits and their coproducts, comparing the content in the same units, as well as examining the role that these compounds play in health benefits.

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“…In addition to governmental interests in decreasing the volume of generated waste, views of characterization and ways of using these residues have also been gaining traction in the scientific circles [ 8 , 10 , 13 , 16 ]. The food waste data, discussed by Stenmarck et al [ 4 ], were divided into the following sectors: primary production, processing, wholesale and logistics combined with retail and market, food services, and household; according to food waste quantification manual [ 5 ].…”

Section: Introductionmentioning

confidence: 99%

Sustainable Recovery of Preservative and Bioactive Compounds from Food Industry Bioresidues

et al. 2021

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With the increasing demand for convenient and ready-to-eat foods, the use of antioxidants and preservative additives in foodstuff formulation is essential. In addition to their technological functions in food, bio-based additives confer beneficial properties for human health for having antioxidant capacity and acting as antimicrobial, antitumor, and anti-inflammatory agents, among others. The replacement of preservatives and other additives from synthetic origin, usually related to adverse effects on human health, faces some challenges such as availability and cost. An opportunity to obtain these compounds lies in the food industry itself, as a great variety of food waste has been identified as an excellent source of high value-added compounds. Large amounts of seeds, fibrous strands, peel, bagasse, among other parts of fruits and vegetables are lost or wasted during industrial processing, despite being rich sources of bioactive compounds. From a circular economy perspective, this work reviewed the main advances on the recovery of value-added compounds from food industry bioresidues for food application. Bioactive compounds, mainly phenolic compounds, have been largely obtained, mostly from seeds and peels, and have been successfully incorporated into foods. Additionally, alternative and eco-friendly extraction techniques, as ultrasound and microwave, have showed advantages in extracting antioxidant and preservatives compounds.

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Revalorization of bioactive compounds from tropical fruit by-products and industrial applications by means of sustainable approaches

Cited by 51 publications

References 162 publications

Benefícios da farinha do maracujá amarelo (Passiflora Edulis F. Flavicarpa Deg.) no tratamento do Diabetes mellitus tipo 2: Uma revisão narrativa

Benefícios da farinha do maracujá amarelo (Passiflora Edulis F. Flavicarpa Deg.) no tratamento do Diabetes mellitus tipo 2: Uma revisão narrativa

Tropical Fruits and Their Co-Products as Bioactive Compounds and Their Health Effects: A Review

Sustainable Recovery of Preservative and Bioactive Compounds from Food Industry Bioresidues

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