Profile of bioactive compounds in pequi (Caryocar brasilense Camb.) peel flours

Exploring the association between a standardized extract of pequi peels (Caryocar brasiliense Cambess) and blue light as a photodynamic therapy for treating superficial wounds

Natural products derived from plants can be used as photosensitizers for antimicrobial photodynamic therapy (aPDT) combining key therapeutic strategies for tissue repair while controlling microorganisms' growth. We investigated a standardized extract of pequi peels (Caryocar brasiliense Cambess) as a brownish natural photosensitizer for aPDT using blue light. Three concentrations of the pequi extract (PE; 10, 30, or 90 μg/mL) were tested solely or associated with blue laser (445 nm, 100 mW, 138 J/cm2, 6 J, 60 s). In vitro, we quantified reactive oxygen species (ROS), assessed skin keratinocytes (HaCat) viability and migration, and aPDT antimicrobial activity on Streptococcus or Staphylococcus strains. In vivo, we assessed wound closure for the most active concentration disclosed by the in vitro assay (30 μg/mL). Upon aPDT treatments, ROS were significantly increased in cell monolayers regardless of PE concentration. PE at low doses stimulates epithelial cells. Although PE stimulated cellular migration, aPDT was moderately cytotoxic to skin keratinocytes, particularly at the highest concentration. The antimicrobial activity was observed for PE at the lowest concentration (10 μg/mL) and mostly at PE 10 μg/mL and 30 μg/mL when used as aPDT photosensitizers. aPDT with PE 30 μg/mL presents antimicrobial activity without compromising the initial phases of skin repair.

Prebiotic Activity of Pequi (Caryocar brasiliense Camb.) Shell on Lactobacillus and Bifidobacterium Strains: A Medicinal Food Ingredient

Pequi is a native and popular fruit in Cerrado biome. The internal yellow-orange mesocarp is the edible fraction of the fruit, but its shell (peel and external mesocarp), which comprises 80% of the fruit, is not used by the agro-industry during fruit processing. There is a growing interest in the reduction of food loss and waste because of environmental, economic, and social impacts. So this study evaluated the chemical composition, antioxidant capacity, and in vitro prebiotic activity of pequi shell flour. Pequi shell flour was obtained from the lyophilization and milling of pequi shell. The content of dietary fibers, oligosaccharides, sugars, organic acids, total phenolics and tannins, polyphenol profile, and antioxidant capacity was determined in pequi shell flour. In addition, its prebiotic activity was evaluated on growth and metabolism of probiotics Lactobacillus and Bifidobacterium strains. Pequi shell flour has a high content of dietary fibers (47.92 g/100 g), soluble fibers (18.65 g/100 g), raffinose (2.39 g/100 g), and phenolic compounds (14,062.40 mg gallic acid equivalents/100 g). For the first time, the polyphenols epigallocatechin gallate, epicatechin, and procyanidin B2 were identified in this by-product. Pequi shell flour promoted greater growth of Lacticaseibacillus casei L-26 (at 24-48 h) and Bifidobacterium animalis subsp. lactis BB-12, as well as higher prebiotic activity scores than fructooligosaccharides (standard prebiotic). Pequi shell flour is rich in prebiotic compounds and has a high antioxidant and prebiotic potential. The promising results encourage its use as an ingredient with antioxidant and potential prebiotic properties to elaborate new functional foods and nutraceuticals.

Fermentation of araticum, baru, and pequi by-products by probiotic strains: effects on microorganisms, short-chain fatty acids, and bioactive compounds

Fruit by-products, due to their unique chemical composition containing dietary fibers and bioactive compounds, may favor the growth of probiotic strains. This study evaluated the fermentation of araticum, baru, and pequi by-products using Lactobacillus acidophilus (La-5, LA3, and NCFM) and Bifidobacterium animalis subsp. lactis (Bb-12) probiotic strains. We assessed probiotic viability, short-chain fatty acid levels, and bioactive compound levels after 48 h of fermentation. Araticum and pequi by-products led to counts higher than 6 log CFU/mL after 48-h fermentation for all Lactobacillus strains, but only the araticum by-product supported the growth of the Bb-12 strain. Fermentation of araticum by-product resulted in greater amounts of acetate (39.97 mM for LA3 and 39.08 mM for NCFM) and propionate (0.20 mM for NCFM), while baru by-product showed greater amounts of butyrate (0.20 mM for La-5 and Bb-12). Fermentation of araticum and baru by-products resulted in an increase in bioactive compounds, with the latter showing total phenolic compounds and antioxidant activity from 1.4 to 1.7 and from 1.3 to 3.1 times higher, respectively, than the negative control treatment. Araticum by-product exhibited a higher potential for prebiotic effects, and fermentation by the tested probiotic strains is essential to increase bioactive compound levels.

Potential Challenges of the Extraction of Carotenoids and Fatty Acids from Pequi (Caryocar brasiliense) Oil

Pequi is a natural source of bioactive compounds with wide versatility for fresh or processed fruit consumption, but it is still little explored economically. Functional foods are the subject of diverse scientific research since, in addition to being nourishing, they contain bioactive compounds capable of promoting several benefits to the human body. Pequi is a fruit species native to the Brazilian Cerrado, which is rich in oil and has components with a high nutritional value, such as unsaturated fatty acids (omega-3, omega-6, EPA, and DHA), antioxidants (carotenoids and phenolic compounds), and vitamins. Therefore, the present narrative review aims to compile and critically evaluate the methods used to extract oil from the pulp and almonds of pequi and describes the carotenoid separation from the oil because carotenoids are natural pigments of great interest in the pharmaceutical and food industries. It is emphasized that the main challenges linked to bioactive compound extraction are their susceptibility to degradation in the processing and storage stages of pequi and its derived products.

Application of Agri-Food By-Products in Cheesemaking

Agri-food companies produce large quantities of plant by-products that in many instances contain functional bioactive compounds. This review summarizes the main applications of agro-industrial by-products in cheesemaking, considering their bioactivities and functional properties. Polyphenol-rich by-products increase antioxidant and antimicrobial activity in cheeses, positively impacting their shelf life. Contrasting results have been obtained regarding the color and sensory properties of enriched cheeses depending on the selected by-products and on the technology adopted for the extract preparation. Furthermore, functional compounds in cheeses perform a prebiotic function and their bioavailability improves human health. Overall, the use of agri-food by-products in cheese formulation can offer benefits for agri-food chain sustainability and consumer health.

By-Products of Fruit and Vegetables: Antioxidant Properties of Extractable and Non-Extractable Phenolic Compounds

Non-extractable phenolic compounds (NEPs), or bound phenolic compounds, represent a crucial component of polyphenols. They are an essential fraction that remains in the residual matrix after the extraction of extractable phenolic compounds (EPs), making them a valuable resource for numerous applications. These compounds encompass a diverse range of phenolic compounds, ranging from low molecular weight phenolic to high polymeric polyphenols attached to other macro molecules, e.g., cell walls and proteins. Their status as natural, green antioxidants have been well established, with numerous studies showcasing their anti-inflammatory, anti-aging, anti-cancer, and hypoglycemic activities. These properties make them a highly desirable alternative to synthetic antioxidants. Fruit and vegetable (F&Veg) wastes, e.g., peels, pomace, and seeds, generated during the harvest, transport, and processing of F&Vegs, are abundant in NEPs and EPs. This review delves into the various types, contents, structures, and antioxidant activities of NEPs and EPs in F&Veg wastes. The relationship between the structure of these compounds and their antioxidant activity is explored in detail, highlighting the importance of structure-activity relationships in the field of natural antioxidants. Their potential applications ranging from functional food and beverage products to nutraceutical and cosmetic products. A glimpse into their bright future as a valuable resource for a greener, healthier, and more sustainable future, and calling for researchers, industrialists, and policymakers to explore their full potential, are elaborated.

Chemical characterization of baru oil and its by-product from the northwest region of Minas Gerais, Brazil

This study investigated baru oil and partially defatted baru flour from the northwest region of Minas Gerais, Brazil. The physicochemical characterization of the oil was made by determining the fatty acid profile using gas chromatography, lutein, and α- and β- carotenes by means of high-performance liquid chromatography, and total carotenoids by spectrophotometry. The flour was analyzed for its chemical composition, fiber, and mineral contents. Baru oil presented excellent quality parameters and high contents in unsaturated fatty acids and carotenoids. The flour showed relevant levels of proteins, lipids, and dietary fiber, in addition to having representative mineral contents for food such as manganese, magnesium, and copper. Thus, baru oil and the by-product of its extraction offer a rich chemical composition, and their application may add nutritional value to foods in addition to reducing negative environmental impacts.