Nutritional and technological potential of umbu-caja and soursop co-product flours

Autor(es):Mostrar menos -

de Lana, Valeria Silva ; Estevam, Patricia Nayara ; de Castro, Thais Barcelos ; Jose, Vinicius Parzanini Brilhante de Sao ; Brito-Oliveira, Thais Carvalho ; Santos, Pedro Henrique ; Oliveira, Cristiane Almeida Santos ; Correa, Cristiane Bani ; Rostagno, Mauricio Ariel ; Martino, Hercia Stampini Duarte ; de Carvalho, Izabela Maria Montezano

• Tipo de documento: Artigo Científico
• Fonte: Food Research International; v. 200, p. 12-pg., 2024-12-23.

Resumo

Umbu-caja and soursop from the Northeast region of Brazil are rich in nutrients and bioactive compounds and are widely processed by the fruit agroindustry. However, there is a lack of research examining the composition and nutritional/technological potential of these co-product fruits. The present study evaluated the nutritional and technological characteristics of umbu-caja and soursop co-product flours (UCF and SCF, respectively), in addition to cytotoxicity in healthy cells. The results demonstrated that they are rich in dietary fiber (approximately 53 %), low in protein (approximately 8.0 %), and have minimal moisture content (<15 %). The mineral composition of the flours exhibited a notable presence of copper, iron, zinc, manganese, and boron. The evaluation of antioxidant capacity using the DPPH, ABTS, and FRAP methods demonstrated the presence of antioxidants that resisted processing, indicated by a high antioxidant capacity. Furthermore, the flours were found to contain phenolic compounds, predominantly rutin (UCF) and p-coumaric acid (SCF). The cytotoxicity test demonstrated that both co-product flours did not exert detrimental effects on healthy cells according to the MTT assay. The technological analyses highlighted low pH values (2.38 and 3.61 for UCF and SCF, respectively), which is favorable for a greater shelf life and suggests applications in fermented products. In addition, the flours have good water and oil holding capacity and low foaming, and they could be incorporated into food products that require these properties. The results demonstrated promising qualities of the UCF and SCF for incorporation into the human diet and product development, mainly due to their high fiber content, antioxidant capacity and low cytotoxicity. (AU)

• Processo FAPESP: 19/13496-0 - EMU aprovado no processo 2018/14582-5: sistema de cromatografia de ultra alta pressão (UHPLC), composto por bomba quaternária, injetor automático, forno com seletor de coluna, detector PDA
• Beneficiário: Maurício Ariel Rostagno
• Modalidade de apoio: Auxílio à Pesquisa - Programa Equipamentos Multiusuários
• Processo FAPESP: 23/11025-6 - Desenvolvimento de métodos de extração, separação e análise bidimensional de compostos fenólicos em produtos naturais
• Beneficiário: Pedro Henrique Santos
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado
• Processo FAPESP: 18/14582-5 - Desenvolvimento de um sistema bidimensional de extração, separação e análise para avaliação da bioatividade de fitoquímicos
• Beneficiário: Maurício Ariel Rostagno
• Modalidade de apoio: Auxílio à Pesquisa - Jovens Pesquisadores - Fase 2
• Processo FAPESP: 23/03439-5 - Extração, separação e análise bidimensional de compostos fenólicos de resíduos da agroindústria com potencial antimicrobiano contra Staphilococcus aureus para aplicação em curativos.
• Beneficiário: Thais Carvalho Brito Oliveira
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado