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

Autor(es)

Bocker, Ramon ; Silva, Eric Keven

• Tipo de documento: Artigo Científico
• Fonte: TRENDS IN FOOD SCIENCE & TECHNOLOGY; v. 153, p. 20-pg., 2024-10-29.

Resumo

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)

• Processo FAPESP: 23/01876-9 - Pulsed electric field: engenharia de processos não térmicos, alimentos funcionais e biomateriais
• Beneficiário: Eric Keven Silva
• Modalidade de apoio: Bolsas no Brasil - Jovens Pesquisadores
• Processo FAPESP: 23/09158-8 - Processos inovadores assistidos por campo elétrico para valorização de resíduos agroindustriais de frutas vermelhas: extração de corantes naturais, modificação de biopolímeros, complexação de fenólicos e aplicação em materiais inteligentes
• Beneficiário: Ramon Bocker
• Modalidade de apoio: Bolsas no Brasil - Doutorado Direto
• Processo FAPESP: 20/11255-3 - Pulsed electric field: engenharia de processos não térmicos, alimentos funcionais e biomateriais
• Beneficiário: Eric Keven Silva
• Modalidade de apoio: Auxílio à Pesquisa - Jovens Pesquisadores