Inclusive and efficient food systems: effect of processing on the functionality of alternative flours (chemical, structural properties and product digestibility)

Author(s)

Yves José de Souza Santos

• Document type: Master's Dissertation
• Press: Pirassununga.
• Institution: Universidade de São Paulo (USP). Faculdade de Zootecnica e Engenharia de Alimentos (FZE/BT)
• Defense date: 2022-07-25

Examining board members

Fernanda Maria Vanin; Gabrieli Oliveira Folador; Caroline Joy Steel

• Advisor: Fernanda Maria Vanin; Luiz Alberto Colnago

Abstract

Amazonian fruits are gaining importance and, among such food matrices, the pupunha fruit presents some interesting characteristics, such as the high content of phenolic compounds and its antioxidant potential, characteristics very desirable for the elaboration of functional raw materials. However, two aspects are still little explored in the literature: the use of alternative methodologies for the quantification of phenolic compounds, as well as the undesirable effects of phenolic compounds. Therefore, the objective of this work was to review recent works about the use of spectroscopic methods in the determination of phenolic compounds in fruits, as well as to produce and characterize pupunha flour from six geographic origins regarding its physicochemical characteristics, cytotoxicity, inhibition of protein digestibility in vitro, antioxidant capabilities by the methods of 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) Radical Capture (ABTS), Iron Ion Reduction Power (FRAP) and Oxygen Radical Absorbance Capacity (ORAC), content of phenolic compounds and structural analysis from spectroscopic methods. Furthermore, the use of non-destructive equipment (MicroNIR) was verified in the determination of bioactive compounds and antioxidant potential by ABTS and FRAP methods in cookies incorporated with proportions of 12.5, 25, 50, 75 and 100% of pupunha flour, as well as the elaborated product was characterized in relation to water loss, water activity, water content, specific volume, spread factor and color. The results for the flour showed that factors such as locality and/or fruit maturity caused significant differences among the samples, obtaining average values of 2.11 mgAGE/g, 16.9 mgTE/g, 0.25 mgTE/g and 36.30 mgTE/g for phenolic compounds content and antioxidant potentials by ABTS, FRAP and ORAC methods, respectively. The phenolic compounds of pupunha flour showed cytotoxic potential against healthy cells (L929) and it was verified that such food matrix, when applied in dairy product, inhibits the action of digestive enzymes. With the use of the MicroNIR equipment, allied to chemometric techniques, it was possible to elaborate robust models for the prediction of the selected parameters and products with satisfactory quality parameters were formulated. In conclusion, it can be verified that despite the benefits attributed to bioactive compounds, these can also exert negative effects on the metabolism and that non-invasive techniques are excellent tools for the prediction of minority compounds of interest in foods. (AU)

• FAPESP's process: 19/11479-1 - Inclusive and efficient food systems: effect of process on the functionality of alternative flours (chemical, structural and product digestibility properties)
• Grantee: Yves José de Souza Santos
• Support Opportunities: Scholarships in Brazil - Master