Biocompounds and physical properties of açaí pulp dried by different methods

Lipids from the purple and white açaí (Euterpe oleracea Mart) varieties: nutritional, functional, and physicochemical properties

The Brazilian superfruit called Açaí or Assaí has gained interested from researcher and consumers worldwide, due to its health-related properties. In this context, this pioneering study aimed to compare the physicochemical, nutritional, and thermal properties of vegetable oils obtained from two varieties of açaí (Euterpe oleracea), purple and white. Both açaí oils from white (WAO) and purple (PAO) varieties were obtained by using the conventional solid-liquid extraction, which resulted in oil yields ranging from 52 to 61%. WAO and PAO were analyzed by their edibility quality parameters given the recommendations from Codex Alimentarius; their nutritional functionality indices and their composition of fatty acids and triglycerides content were estimated. Both oils showed low levels of acidity and peroxides, <1.8 mg KOH g-1 and < 1.7 mEq kg-1, respectively, which are good indicators of their preservation status, agreeing with the food regulations. PAO and WAO showed differences among the composition of fatty acids, mainly related to the content of monounsaturated fatty acids (MUFAs), which were 62.5 and 39.5%, respectively, mainly oleic acid. Regarding the polyunsaturated fatty acids (PUFAs), the WAO showed up to 23% of linoleic acid, whereas the PAO exhibited up to 11% of it. These differences reflect on the values of the nutritional functionality indices, atherogenic (AI), thrombogenic (IT), and hypocholesterolemic/hypercholesterolemic ratio (H/H). Both PAO and WAO showed low levels of AI and TI and superior values of H/H than other oilseeds from the literature. These results indicate the nutritional properties of açaí oils regarding a potential cardioprotective effect when included in a regular dietary intake. The thermogravimetric behavior and the evaluation of oxidation status by infrared spectroscopy (FTIR) were also studied. Both açaí oils demonstrated higher thermal stability (with an onset temperature ranging from 344 to 350 °C) and low indications of oxidation status, as no chemical groups related to it were noted in the FTIR spectrum, which agrees with the determined acidity and peroxide content. Moreover, the FTIR analysis unveiled characteristic chemical groups related to fatty acids and triglycerides, agreeing with the literature reports. These findings collectively contribute to a deeper comprehension of the nutritional and functional properties between white and purple açaí oils, offering valuable insights into their potential health, food, and industrial applications.

Açai (Euterpe oleracea Mart.) supplementation promotes histological and ultrastructural changes in rats' alveolar bone

The açai juice contains high concentrations of phenolic compounds, including cyanidin-3-glucoside and others flavonoids. The aim of this study was to evaluate the impact of açai supplementation on healthy mandibular alveolar bone in male albino rats of the Wistar strain. 24 rats were divided into 3 groups, in which one group received a daily dose of saline solution and the other two groups were treated with daily doses of clarified açai juice for 14 or 28 days. After the experiment, hemimandibles were collected and analyzed using Scanning Electron Microscopy (SEM), histological assessments, and micro-CT. Results showed changes in the integrity of the alveolar bone as seen in SEM, increased osteocyte density and higher collagen matrix area in the açai group compared to the control group as seen in histological analysis, and increased bone volume, trabecular thickness and number, and cortical bone as seen in micro-CT analysis. The space between bone trabeculae showed no difference among the groups. These results suggest that açai supplementation may have a structural change effect on alveolar bone, but further research is needed to confirm these findings in humans and to determine the exact mechanisms behind these effects.

Amazonian palm tree fruits: From nutritional value to diversity of new food products

The rapid growth of the world population has increased the demand for new food sources, constituting a major challenge concerning the maximum use of existing food resources. The fruits of Amazonian palm trees have excellent nutritional composition and bioactive compounds. This review highlights four fruits of Amazonian palm trees that are still little explored by the food industry: açai (Euterpe oleracea), pupunha (Bactris gasipaes), buriti (Mauritia flexuosa), and tucumã (Astrocaryum aculeatum). This paper aims to inspire new ideas for researching and developing products for the food industry. It also explores the impacts of Amazonian palm fruits on health, highlighting their role in disease prevention through their nutritional effects.

An integrative review of Açaí (Euterpe oleracea and Euterpe precatoria): Traditional uses, phytochemical composition, market trends, and emerging applications

The increasing trade and popularity of açaí prompt this review. Therefore, it is imperative to provide an overview of the fruit's characteristics and the available data on its marketing, research, and products derived from its pulp and seeds to comprehend the current state of the açaí industry. Concerning food applications, it was observed that there is still room for developing processes that effectively preserve the bioactive compounds of the fruit while also being economically feasible, which presents an opportunity for future research. A notable research trend has been focused on utilizing the fruit's seeds, a byproduct of açaí processing, which is still considered a significant technological challenge. Furthermore, the studies compiled in this review attest to the industry's considerable progress and ongoing efforts to demonstrate the various properties of açaí, driving the sector's exponential growth in Brazil and worldwide.

Effects of Lyophilized Açaí (Euterpe oleracea) Supplementation on Oxidative Damage and Intestinal Histology in Juvenile Shrimp Penaeus vannamei Reared in Biofloc Systems

The objective of this was to evaluate the ability of bioflocs to assimilate and transfer antioxidant compounds present in açaí Euterpe oleracea to juvenile Penaeus vannamei shrimp grown in a biofloc system. Juvenile shrimp were distributed into four treatment groups (control, 5, 20, and 80 mg açaí L-1), containing 31 shrimps/tank (90 L), and cultivated for 30 days. Every 24 h throughout the experimental period, the respective açaí concentrations were added directly to the cultivation water. The bioflocs and hepatopancreas lost their antioxidant capacity with increasing concentrations of açaí; however, lipid damage was mitigated after treatment with 20 mg of açaí L-1 (p < 0.05). The application of 20 mg açaí L-1 increased the mean height and area of the middle intestinal microvilli (p < 0.05). Mortality and protein and lipid damage in shrimp muscle increased with daily administration of 80 mg açaí L-1 (p < 0.05). It is concluded that the bioflocs were able to assimilate the antioxidants present in açaí and transfer them to the shrimp, and the administration of 20 mg açaí L-1 presented the best performance, demonstrating the possibility of its application in the cultivation of P. vannamei in a biofloc system.

Lesser-Consumed Tropical Fruits and Their by-Products: Phytochemical Content and Their Antioxidant and Anti-Inflammatory Potential

Açaí, lychee, mamey, passion fruit and jackfruit are some lesser-consumed tropical fruits due to their low commercial production. In 2018, approximately 6.8 million tons of these fruits were harvested, representing about 6.35% of the total world production of tropical fruits. The present work reviews the nutritional content, profile of bioactive compounds, antioxidant and anti-inflammatory capacity of these fruits and their by-products, and their ability to modulate oxidative stress due to the content of phenolic compounds, carotenoids and dietary fiber. Açaí pulp is an excellent source of anthocyanins (587 mg cyanidin-3-glucoside equivalents/100 g dry weight, dw), mamey pulp is rich in carotenoids (36.12 mg β-carotene/100 g fresh weight, fw), passion fruit peel is rich in dietary fiber (61.16 g/100 dw). At the same time, jackfruit contains unique compounds such as moracin C, artocarpesin, norartocarpetin and oxyresveratrol. These molecules play an important role in the regulation of inflammation via activation of mitogen-activated protein kinases (including p38, ERK and JNK) and nuclear factor κB pathways. The properties of the bioactive compounds found in these fruits make them a good source for use as food ingredients for nutritional purposes or alternative therapies. Research is needed to confirm their health benefits that can increase their marketability, which can benefit the primary producers, processing industries (particularly smaller ones) and the final consumer, while an integral use of their by-products will allow their incorporation into the circular bioeconomy.

How Information on Superfoods Changes Consumers’ Attitudes: An Explorative Survey Study

Increasing interest in healthy habits has created the market for what is commonly called “superfoods.” The goal of this study was to explore Swiss consumers’ initial and final attitudes toward superfoods as well as their change in attitude toward those foods after being provided selected information. A questionnaire survey was conducted to explore the individual traits of the respondents. The attitudes were assessed at the beginning and end of the survey. Four multiple regression analyses were performed. The results showed that consumers perceiving superfoods’ health benefits and expressing an interest in organic foods were associated with initial and positive attitudes. These predictors remained significantly related to the positive attitude at the end of the survey. Sociodemographic predictors (age and place of residence) were significant factors, with older people and individuals who lived in urban centers showing a higher propensity to improve their attitudes toward superfoods. Individuals with lower perceptions about the benefits of superfoods being healthy and lower levels of cultural participation showed a negative attitude change. Given that this study aims to shed light on the variables that influence the behavior of Swiss consumers toward the superfoods trend, it fills a significant gap in the literature.

Effect of Freeze Drying and Simulated Gastrointestinal Digestion on Phenolic Metabolites and Antioxidant Property of the Natal Plum (Carissa macrocarpa)

Natal plums (Carissa macrocarpa) are a natural source of bioactive compounds, particularly anthocyanins, and can be consumed as a snack. This study characterized the impact of freeze drying and in vitro gastrointestinal digestion on the phenolic profile, antioxidant capacity, and α-glucosidase activity of the Natal plum (Carissa macrocarpa). The phenolic compounds were quantified using high performance liquid chromatography coupled to a diode-array detector HPLC-DAD and an ultra-performance liquid chromatograph (UPLC) with a Waters Acquity photodiode array detector (PDA) coupled to a Synapt G2 quadrupole time-of-flight (QTOF) mass spectrometer. Cyanidin-3-O-β-sambubioside (Cy-3-Sa) and cyanidin-3-O-glucoside (Cy-3-G) were the dominant anthocyanins in the fresh and freeze-dried Natal plum powder. Freeze drying did not affect the concentrations of both cyanidin compounds compared to the fresh fruit. Both cyanidin compounds, ellagic acid, catechin, epicatechin syringic acid, caffeic acid, luteolin, and quercetin O-glycoside from the ingested freeze-dried Natal plum powder was quite stable in the gastric phase compared to the small intestinal phase. Cyanidin-3-O-β-sambubioside from the ingested Natal plum powder showed bioaccessibility of 32.2% compared to cyanidin-3-O-glucoside (16.3%). The degradation of anthocyanins increased the bioaccessibility of gallic acid, protocatechuic acid, coumaric acid, and ferulic acid significantly, in the small intestinal digesta. The ferric reducing antioxidant power (FRAP), 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) activities, and inhibitory effect of α-glucosidase activity decreased in the small intestinal phase. Indigenous fruits or freeze-dried powders with Cy-3-Sa can be a better source of anthocyanin than Cy-3-G due to higher bioaccessibility in the small intestinal phase.

Optimization of Microwave and Ultrasound Extraction Methods of Açai Berries in Terms of Highest Content of Phenolic Compounds and Antioxidant Activity

Rapid technological progress focuses on lowering costs, labor and time. Thus, in order to minimize the expenses of bioactive compound production, great effort is undertaken to optimize the extraction of these compounds. Green extraction is popular and relatively inexpensive. However, the same extraction method does not always work for all types of matrixes due to the biological diversity of the tissue. Therefore, the purpose of this study was to identify the optimal green extraction method of açai berries (ultrasound or microwaves) able to isolate extracts containing the highest possible number of phenolic compounds with the highest antioxidant activity. The results show that the highest content of total phenolic compounds in the extracts was obtained after the application of a temperature of 45 °C, using ultrasound for 25 min and 45 min, microwaves for 3.16 min and a water bath for 25 min. Ultrasound turned out to be the most effective method of flavonoid extraction. In turn, the highest anthocyanin content was obtained for microwave extraction. Additionally, the application of microwaves for 4.33 min (45 °C) guaranteed the highest ferric-reducing antioxidant activity (FRAP) among the extracts. The results show that the use of microwaves shortens the açai extraction time and ensures both a high content of total phenolic compounds and strong antioxidant activity in the extract.

Brazilian fruits of Arecaceae family: An overview of some representatives with promising food, therapeutic and industrial applications

The Arecaceae family is widely distributed and comprises about 2600 species, in which 48 of them are native to Brazil and occurs in transition biomes between the Amazon, Cerrado and Caatinga. In addition to being used as a source of food and subsistence, they are also rich in lipophilic bioactive compounds, mainly carotenoids, polyunsaturated fatty acids, tocopherols and vitamin A. Moreover, they have considerable content of phenolic compounds, fibers and minerals. Therefore, the objective of this review is to present the physical-chemical and nutritional aspects, the main bioactive compounds, the biological properties and the innovative potential of four Brazilian palm-tree fruits of the Arecaceae family. Due to the presence of bioactive compounds, these fruits have the potential to promote health and can be used to prevent chronic non-communicable diseases, such as obesity, type 2 diabetes and others. Furthermore, these raw materials and their by-products can be used in the development of new food, chemical, pharmaceutical and cosmetic products. To ensure better use of these crops, promote their commercial value, benefit family farming and contribute to the country's sustainable development, it is necessary to implement new cultivation, post-harvest and processing techniques. Investing in research to publicize their potential is equally important, mainly of the ones still little explored, such as the buritirana.

Extraction of Anthocyanins and Total Phenolic Compounds from Açai (Euterpe oleracea Mart.) Using an Experimental Design Methodology. Part 1: Pressurized Liquid Extraction

Currently, açai is one of the most important fruits present in the world. Several studies have demonstrated its high content in phenolic compounds and anthocyanins. Both of them are responsible of interesting properties of the fruit such as anti-inflammatory, antioxidant or anticancer. In the present study, two optimized pressurized liquid extraction (PLE) methods have been developed for the extraction of anthocyanins and total phenolic compounds from açai. A full factorial design (Box–Behnken design) with six variables (solvent composition (25–75% methanol-in-water), temperature (50–100 °C), pressure (100–200 atm), purge time (30–90 s), pH (2–7) and flushing (50–150%)) were employed. The percentage of methanol in the extraction solvent was proven to be the most significant variable for the extraction of anthocyanins. In the case of total phenolic compounds, the extraction temperature was the most influential variable. The developed methods showed high precision, with relative standard deviations (RSD) of less than 5%. The applicability of the methods was successfully evaluated in real samples. In conclusion, two rapid and reliable PLE extraction methods to be used for laboratories and industries to determine anthocyanins and total phenolic compounds in açai and its derived products were developed in this work.

Effects of drying processes on composition, microstructure and health aspects from maqui berries

The aim of this study is to determine the effects of different drying methods, including freeze drying (FD), convective drying, sun drying, infrared drying and vacuum drying (VD), on the chemical composition and microstructure of maqui berries as well as their anti-inflammatory and antidiabetic activities. Results showed that all dried samples have high unsaturated fatty acids contents (up to 83%) and high total dietary fiber contents (above 50%). Also, one hundred grams of dried berries provide between 11 and 21% of the recommended daily intake of α-tocopherol. Moreover, all dried maqui extracts reduced topical inflammation in treated mice. The highest anti-inflammatory effect against phorbol 12-myristate 13-acetate was found for VD and FD samples. Also, all dried maqui extracts showed antidiabetic activity by inhibiting α-glucosidase activity. The highest α-glucosidase inhibition activity was found for FD samples. The different biological activities of the dried maqui berries were related to differences in the extractability of metabolites due to microstructural changes during drying. The results indicated the potential use of dried maqui as a food ingredient with high unsaturated fatty acids, dietary fiber and α-tocopherol or as a natural extract with therapeutic agents.