Valorization of the agro-industrial by-products of bacupari (Garcinia brasiliensis (Mart.)) through production of flour with bioactive properties

Melo, Amanda Meincke; Barbi, Rafaela Cristina Turola; Costa, Bruno Patrício; Ikeda, Mônica; Carpiné, Danielle; Ribani, Rosemary Hoffmann

doi:10.1016/j.fbio.2021.101343

Cited by 5 publications

(4 citation statements)

References 33 publications

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“…Compared to the other flours analyzed by Rocchetti et al ., 41 FSPCF possessed a low moisture content. Low moisture is desirable, as it maintains stability during storage 46 . Substitution of wheat flour with 50% FSPCF increased the moisture content of the cookies; however, the three formulations displayed low moisture content.…”

Section: Resultsmentioning

confidence: 99%

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Faveleira (Cnidoscolus quercifolius Pohl) seed press cake flour: production, characterization and application for use in cookies

et al. 2022

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BACKGROUND Food processing produces large volumes of waste that can be transformed into useful and relevant ingredients. The by‐product of oil extraction from faveleira seeds is a potentially low‐cost raw material that can be used for obtaining functional foods. This study aimed to analyze the physicochemical properties, chemical composition, and antioxidant activity of faveleira (Cnidoscolus quercifolius Pohl) seed press cake flour (FSPCF). Additionally, the chemical composition, antioxidant activity, and physical, microbiological, and sensory aspects of cookies with 0, 25%, or 50% substitution of refined wheat flour (RWF) with FSPCF (0‐FSPCF, 25‐FSPCF, and 50‐FSPCF cookies, respectively) were evaluated. RESULTS FSPCF exhibited good physicochemical properties, high antioxidant activity (0.45 ± 0.00 and 42.83 ± 1.30 g TE g−1 for the DPPH and ABTS methods, respectively), and high polyphenol content (particularly gallic acid at 21015.85 ± 4981.76 g kg−1) and is also rich in minerals and fiber (359.40 ± 1.10 g kg−1). Replacement of RWF with FSPCF increased the activity of antioxidants and the levels of polyphenols, ash, lipids, proteins, and fibers. The 50‐FSPCF cookie possessed the highest linoleic acid content (97.50 ± 8.47 g kg−1). Flour replacement influenced the weight of the cookies without affecting the other physical characteristics. The cookies yielded good sensory acceptance and purchase intentions. Contamination was not detected. CONCLUSION Faveleira flour possesses high nutritional and bioactive value and can be used as a functional ingredient in cookies and possibly in other bakery products such as bread, cakes, and pastas. © 2022 Society of Chemical Industry.

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Section: Resultsmentioning

confidence: 99%

“…Low moisture is desirable, as it maintains stability during storage. 46 Substitution of wheat flour with 50% FSPCF increased the moisture content of the cookies; however, the three formulations displayed low moisture content. Thus, formulations containing FSPCF are less susceptible to microbial or chemical activity.…”

Section: Wileyonlinelibrarycom/jsfamentioning

confidence: 95%

Faveleira (Cnidoscolus quercifolius Pohl) seed press cake flour: production, characterization and application for use in cookies

et al. 2022

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“…The fiber contents found herein are higher than those described in lychee residue (19.88 g/100 g) (Queiroz et al, 2015) and bacupari [Garcinia brasiliensis (Mart.)] seed flour (16.30 g/100 g) (Melo et al, 2022). Several beneficial effects on human health are related to fiber consumption through mechanisms, which help in preventing and treating chronic diseases (Dai & Chau, 2017).…”

Section: Proximate Composition and Energy Valuementioning

confidence: 99%

“…Manzoor et al (2021) related that bands between 1639 and 1528 cm −1 are characteristics of amide I to medium-length dense chains with less space for water molecules usually present in cereals. In addition, bands between 1600 and 1300 cm −1 can be attributed to the vibration of the water molecules present in the flours (Melo et al, 2022).…”

Section: Fourier Transform Infrared Spectroscopy (Ftir)mentioning

confidence: 99%

Flours from Spondias mombin and Spondias tuberosa seeds: Physicochemical characterization, technological properties, and antioxidant, antibacterial, and antidiabetic activities

Oliveira,

Holanda,

de Assis

et al. 2023

Journal of Food Science

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Yellow mombin (Spondias mombin) and Brazil plum (Spondias tuberosa) seeds are byproducts of exploiting their pulp and currently have no relevant food or industrial applications. Thus, the present study aimed to evaluate the physicochemical, technological, and functional characteristics of flours obtained from yellow mombin (YMF) and Brazil plum (BPF) residues. The flours presented a high percentage of insoluble fiber (68.8–70.2 g/100 g) and low carbohydrate (2.7–4.0 g/100 g) and caloric (91.9–95.3 kcal) values. The flours showed potential for technological application. In addition, the highest concentration of total phenolic content (31.1–50.2 mg GAE/g) was obtained with 70% acetone, which provided excellent results for antioxidant capacity evaluated by 2,2′‐azinobis (3‐ethylbenzothiazoline‐6‐sulfonic acid) (81.0%–89.7%) and 2,2‐diphenyl‐1‐picrylhydrazyl (60.6%–69.1%) radical scavenging capacity assays. Flour extracts in 70% acetone also exhibited inhibition of α‐amylase (63.3%–78.8%) and amyloglucosidase (63.5%–71.0%). The antibacterial study revealed that extracts inhibited the growth of Escherichia coli, Burkholderia cepacia, and Burkholderia multivorans. Therefore, this study suggests the use of yellow mombin and Brazil plum residues for different food or industrial applications.Practical ApplicationThe knowledge gained from this study will open a new approach to add value to yellow mombin and Brazil plum fruit seeds as sources of fiber and bioactive compounds, with promising application in the formulation of functional and nutraceutical products, benefiting both a sustainable environment and a sustainable industry.

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Milk fermentation with prebiotic flour of Vasconcellea quercifolia A.St.-Hil.

et al. 2023

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Valorization of the agro-industrial by-products of bacupari (Garcinia brasiliensis (Mart.)) through production of flour with bioactive properties

Cited by 5 publications

References 33 publications

Faveleira (Cnidoscolus quercifolius Pohl) seed press cake flour: production, characterization and application for use in cookies

Faveleira (Cnidoscolus quercifolius Pohl) seed press cake flour: production, characterization and application for use in cookies

Flours from Spondias mombin and Spondias tuberosa seeds: Physicochemical characterization, technological properties, and antioxidant, antibacterial, and antidiabetic activities

Milk fermentation with prebiotic flour of Vasconcellea quercifolia A.St.-Hil.

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