Use of jabuticaba (Plinia cauliflora) skin in the processing of ice creams

Abstract

The aim of this work was to process jabuticaba skin aqueous extract, varying the crushing and sieving time and to develop ice cream with different concentrations of jabuticaba skin extract, evaluate its physicochemical, microbiological and bioactive composition. Different extractive processes of jabuticaba skin were tested. Extract A was crushed for 25 seconds and sieved, extract B was crushed for 25 seconds without sieving, extract C was crushed for 45 seconds and sieved and extract D was crushed during 45 seconds not sifted. From the extract that presented the highest indices of bioactive compounds, formulations of ice cream with concentrations of 5, 10 and 15% were elaborated. Extract B showed the highest content of phenolic compounds (201.81 mg gallic acid. 100 g-1 skins), anthocyanins (60.32 mg cyanidin-3 glycoside.100 g-1 peels) and significant antioxidant activity (5047.72 g skins. g-1 DPPH) and was chosen to be added in the ice cream. The evaluated ice creams met the microbiological standards established by the Brazilian legislation. The use of progressive concentrations of jabuticaba skin extract in the elaboration of ice cream increased the rates of phenolic compounds and antioxidant capacity. The values found were significant and generated an alternative use for jabuticaba skin, which is normally discarded.

An Integrative Review on the Main Flavonoids Found in Some Species of the Myrtaceae Family: Phytochemical Characterization, Health Benefits and Development of Products

“…Linked to these conditions and aiming at the production of sensorially accepted foods with added nutritional value, scientific research promotes the development of juices, purees, jams, ice creams and/or other dairy desserts, and fermented, protein, or isotonic drinks, aiming at the addition of natural ingredients and, consequently, the incorporation of bioactive compounds, such as flavonoids [ 106 , 108 , 109 , 110 , 111 ].…”

“…Ice cream and dairy desserts are products much appreciated by the population, mainly due to their sensory and nutritional characteristics, since they appeal to a diverse audience and because of the presence in their formula of several nutrients, such as proteins, carbohydrates, lipids, calcium, phosphorus, and other minerals [ 110 , 123 ].…”

“…Considering this fact, Böger et al [ 110 ] quantified the content of anthocyanins in ice cream, resulting in 10.75 mg of cyanidin-3-glucoside in 100 g of product added with 15% of jabuticaba peel extract. Lino et al [ 122 ], when evaluating the effect of thermosonication on the concentrations of manomeric anthocyanins in dairy desserts developed with jambolan, observed that the process had no significant effect on the content of these constituents.…”

Encapsulación de extractos antioxidantes desde sub-productos agroindustriales: una revisión

“…Por esta razón, la tendencia actual es elaborar extractos que permiten concentrar los compuestos antioxidantes en base a tecnologías de extracción "verde", que son procesos más amigables con el medio ambiente e inocuos 24 . La extracción sólido-líquido es una de las técnicas consideradas como convencionales para extraer los componentes antioxidantes desde los sub-productos agroindustriales, siendo un proceso donde el compuesto bioactivo de interés se transfiere desde su matriz sólida hasta una fase líquida 19,37 . Actualmente, los solventes más utilizados para este tipo de extracción son los denominados "verdes" (agua, etanol y sus mezclas), como alternativa a los solventes orgánicos convencionales (acetona, hexano, cloroformo, otros), debido a su baja toxicidad, producción sostenible, menores costos y efectos negativos para la salud humana 24 .…”

“…Luego de la obtención de los extractos, el paso siguiente es su caracterización, que se basa principalmente en determinar la capacidad antioxidante por métodos como "Oxygen Radical Absorbance Capacity" (ORAC), estabilidad del radical 1,1-difenil-2-picrilhidrazil (DPPH), eliminación del radical 2,2-azinobis-3-etilbenzotiazolina-6-sulfonato (ABTS), u otros; análisis de los compuestos antioxidantes contenidos en los extractos (fenoles, flavonoides, antocianinas, betalaínas) por diferentes técnicas, siendo las más usadas "high-performance liquid chromatography" (HPLC) y cromatografía; cuantificar el rendimiento de extracción y determinar las características físico-químicas de los extractos, como color, pH, u otras 19,23,37 .…”