Anthocyanin-rich jaboticaba fruit: Natural source of bioactive and coloring ingredients for nutraceutical food applications

Author(s)

Bocker, Ramon ; Silva, Eric Keven

• Document type: Journal article
• Source: TRENDS IN FOOD SCIENCE & TECHNOLOGY; v. 153, p. 20-pg., 2024-10-29.

Abstract

Background: Jaboticaba (Myrtaceae), a native Brazilian fruit, is increasingly recognized for its sensory attributes, nutritional profile, and biological activities. Rich in vitamins, phenolic compounds, minerals, and dietary fibers, jaboticaba provides various health benefits. Recent studies have linked its regular consumption to antiproliferative, anti-diabetic, and anti-obesity effects. However, the large-scale production of jaboticaba is constrained by the significant instability of its bioactive compounds, particularly anthocyanins, during processing and storage. These anthocyanins are prone to degradation due to factors such as light, heat, oxygen, enzymes, and pH. This instability underscores the need for strategies to enhance their physicochemical stability in food applications. Microencapsulation techniques (e.g., spray drying, freeze-drying) and incorporation into hydrogel matrices are among the most promising approaches. Scope and approach: This review provides a comprehensive characterization of jaboticaba, with an emphasis on its rich content of dietary fibers, vitamins, and phenolic compounds, particularly anthocyanins. The methods used to assess antioxidant, antimicrobial, anti-inflammatory of the jaboticaba, and other bioactivities are evaluated alongside its anti-proliferative, anti-obesity, and anti-diabetic effects. Additionally, the review explores the potential of microencapsulation and hydrogel matrices to address the perishability of the fruit and the instability of anthocyanins, which limit its commercialization, thereby supporting the development of jaboticaba-based functional foods and supplements. Key findings: Recent studies suggest that regular consumption of jaboticaba may offer benefits in the prevention and management of health conditions such as diabetes, obesity, and cancer. The instability of anthocyanins, which hinders the development of jaboticaba-based food products, can be mitigated through microencapsulation and hydrogel inclusion. These techniques enhance the physical and chemical stability of anthocyanins, protecting them from heat and light degradation, extending shelf life, and enabling sustained release. Consequently, jaboticaba-based functional foods and supplements developed using these methods could facilitate the incorporation of bioactive compounds into daily diets. (AU)

• FAPESP's process: 23/01876-9 - Pulsed electric field: Design of non-thermal processes, functional foods, and biomaterials
• Grantee: Eric Keven Silva
• Support Opportunities: Scholarships in Brazil - Young Researchers
• FAPESP's process: 23/09158-8 - Innovative processes assisted by electric field for valorization of agro-industrial waste from berries: extraction of natural colorants, modification of biopolymers, phenolic complexation, and application in smart materials
• Grantee: Ramon Bocker
• Support Opportunities: Scholarships in Brazil - Doctorate (Direct)
• FAPESP's process: 20/11255-3 - Pulsed electric field: design of non-thermal processes, functional foods and biomaterials
• Grantee: Eric Keven Silva
• Support Opportunities: Research Grants - Young Investigators Grants