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Velasco-Pérez S, Ramos-Escudero F. Stability, chromatic characteristics and chemical changes of sacha inchi (Plukenetia huayllabambana) oil enriched with aguaje oil (Mauritia flexuosa L.f.) rich in carotenoids. Food Res Int 2024; 187:114402. [PMID: 38763657 DOI: 10.1016/j.foodres.2024.114402] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2023] [Revised: 04/17/2024] [Accepted: 04/20/2024] [Indexed: 05/21/2024]
Abstract
Sacha inchi (Plukenetia huayllabambana) oil is a food matrix that contains more than 80 % of polyunsaturated fatty acids, especially linoleic and α-linolenic acids. The objective of this study was to develop blends of sacha inchi oil (P. huayllabambana) enriched with aguaje oil (Mauritia flexuosa L.f.) and evaluate the induction period, total carotenoid content, nutritional quality indices and oxidative stability from the fatty acid composition. The analytical tests were conducted for oil blends that had the following proportions: sacha inchi oil enriched with aguaje oil at 5, 10 and 20 %. The results prove that the enrichment of sacha inchi oil with aguaje oil (SIO-PH-AO) leads to an improvement in oxidative stability and nutritional and physical properties. For example, the oxidative stability index (OSI) varied from 0.87 to 2.53 h. The content of total carotenoids produces an increase from 0.35 to 99.90 mg/kg, while total polyphenols from 47.45 to 126.90 mg GAE/g, and chroma from 39.91 to 69.02 units. Regarding the fatty acid profile, the oxidizability value improves with the addition of aguaje oil. Reduces levels of PUFA, PUFA/SFA, and hypo-and hypercholesterolemic ratio (h/H). Additionally, an increase in SFA and MUFA levels, while the ω6/ω3 ratio remained constant. Finally, it can be noted that the enrichment of sacha inchi oil with aguaje oil (rich in carotenoids) provides better stability and can be used for commercial applications as a mechanism to establish new vegetable oils with better properties.
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Affiliation(s)
- Sayra Velasco-Pérez
- Facultad de Ingeniería y Arquitectura, Universidad de San Martín de Porres, Av. La Fontana 1250, 15024 Lima, Peru
| | - Fernando Ramos-Escudero
- Unidad de Investigación en Nutrición, Salud, Alimentos Funcionales y Nutraceúticos, Universidad San Ignacio de Loyola (UNUSAN-USIL), Calle Toulon 310, 15024 Lima, Peru; Carrera de Nutrición y Dietética, Facultad de Ciencias de la Salud, Universidad San Ignacio de Loyola, Av. La Fontana 550, 15024 Lima, Peru.
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Amorim IS, Amorim DS, Godoy HT, Mariutti LRB, Chisté RC, da Silva Pena R, Bogusz Junior S, Chim JF. Amazonian palm tree fruits: From nutritional value to diversity of new food products. Heliyon 2024; 10:e24054. [PMID: 38288015 PMCID: PMC10823109 DOI: 10.1016/j.heliyon.2024.e24054] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2023] [Revised: 12/15/2023] [Accepted: 01/03/2024] [Indexed: 01/31/2024] Open
Abstract
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.
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Affiliation(s)
- Isabelly Silva Amorim
- Center for Chemical, Pharmaceutical and Food Sciences – Federal University of Pelotas, 96010-900, Pelotas, Rio Grande do Sul, Brazil
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), 13083-862, Campinas, São Paulo, Brazil
| | - Danyelly Silva Amorim
- Center for Chemical, Pharmaceutical and Food Sciences – Federal University of Pelotas, 96010-900, Pelotas, Rio Grande do Sul, Brazil
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), 13083-862, Campinas, São Paulo, Brazil
| | - Helena Teixeira Godoy
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), 13083-862, Campinas, São Paulo, Brazil
| | - Lilian Regina Barros Mariutti
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), 13083-862, Campinas, São Paulo, Brazil
| | - Renan Campos Chisté
- Faculty of Food Engineering (FEA), Institute of Technology (ITEC), Federal University of Pará (UFPA), 66075-110, Belém, Pará, Brazil
| | - Rosinelson da Silva Pena
- Faculty of Food Engineering (FEA), Institute of Technology (ITEC), Federal University of Pará (UFPA), 66075-110, Belém, Pará, Brazil
| | - Stanislau Bogusz Junior
- University of Sao Paulo (USP), Sao Carlos Institute of Chemistry (IQSC), 13566-590, Sao Carlos, Sao Paulo, Brazil
| | - Josiane Freitas Chim
- Center for Chemical, Pharmaceutical and Food Sciences – Federal University of Pelotas, 96010-900, Pelotas, Rio Grande do Sul, Brazil
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Santos PDDF, Batista PS, Torres LCR, Thomazini M, de Alencar SM, Favaro-Trindade CS. Application of spray drying, spray chilling and the combination of both methods to produce tucumã oil microparticles: characterization, stability, and β-carotene bioaccessibility. Food Res Int 2023; 172:113174. [PMID: 37689927 DOI: 10.1016/j.foodres.2023.113174] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Revised: 06/16/2023] [Accepted: 06/19/2023] [Indexed: 09/11/2023]
Abstract
The aim of this work was to produce tucumã oil (PO) microparticles using different encapsulation methods, and to evaluate their properties, storage stability and bioaccessibility of the encapsulated β-carotene. Gum Arabic was used as carrier for spray drying (SD), while vegetable fat was the wall material for spray chilling (SC) and the combination of the methods (SDC). Powders were yellow (hue angle around 80°) and presented particles with small mean diameters (1.57-2.30 µm). PO and the microparticles possess high β-carotene contents (∼0.35-22 mg/g). However, some carotenoid loss was observed in the particles after encapsulation by SD and SDC (around 20%). After 90 days of storage, SDC particles presented the lowest degradation of total carotenoids (∼5%), while SD samples showed the highest loss (∼21%). Yet, the latter had the lowest contents of conjugated dienes (4.1-5.3 µmol/g) among treatments. At the end of simulated digestion, PO and the microparticles provided low β-carotene bioaccessibility (<10%), and only SC increased this parameter compared to the pure oil. In conclusion, carotenoid-rich microparticles with attractive color were obtained through microencapsulation of PO by SD, SC and SDC, revealing their potential as natural additives for the development of food products with improved nutritional properties. The SC method stood out for providing microparticles with high carotenoid content and retention, high oxidative stability, and improved β-carotene bioaccessibility.
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Affiliation(s)
- Priscila Dayane de Freitas Santos
- Departament of Food Engineering, College of Animal Science and Food Engineering, University of São Paulo, Pirassununga 13635-900, SP, Brazil.
| | - Pollyanna Souza Batista
- Departament of Agri-Food Industry, Food and Nutrition, Luiz de Queiroz College of Agriculture, University of São Paulo, Piracicaba 13418-900, SP, Brazil.
| | - Larissa Catelli Rocha Torres
- Center for Nuclear Energy in Agriculture, Luiz de Queiroz College of Agriculture, University of São Paulo, Piracicaba 13416-000, SP, Brazil.
| | - Marcelo Thomazini
- Departament of Food Engineering, College of Animal Science and Food Engineering, University of São Paulo, Pirassununga 13635-900, SP, Brazil.
| | - Severino Matias de Alencar
- Departament of Agri-Food Industry, Food and Nutrition, Luiz de Queiroz College of Agriculture, University of São Paulo, Piracicaba 13418-900, SP, Brazil.
| | - Carmen Sílvia Favaro-Trindade
- Departament of Food Engineering, College of Animal Science and Food Engineering, University of São Paulo, Pirassununga 13635-900, SP, Brazil.
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Characterization of Cassava Starch Extruded Sheets Incorporated with Tucumã Oil Microparticles. Processes (Basel) 2023. [DOI: 10.3390/pr11030876] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/17/2023] Open
Abstract
The application of biopolymers and feasible technologies to obtain sheets is crucial for the large-scale production of food packages and for reducing plastic pollution. Additionally, the inclusion of additives in sheets can affect and improve their properties. This work aimed to incorporate tucumã oil (TO) and TO microparticles produced by spray drying (SD), spray chilling (SC), and their combination (SDC) into extruded cassava starch sheets and to evaluate the effect of such addition on their physical, optical, and mechanical properties. Gum Arabic and vegetable fat were used as wall materials for SD and SC/SDC, respectively. The sheets enriched with tucumã oil (FO) and the microparticles produced by SD, SC and SDC (FSD, FSC, and FSDC, respectively) presented yellow color (hue angle around 90°) and higher opacity (11.6–25.3%) when compared to the control (6.3%). All sheets showed high thickness (1.3–1.8 mm), and the additives reduced the water solubility of the materials (from 27.11% in the control to 24.67–25.54% in enriched samples). The presence of large SDC particles, as evidenced by Scanning Electron Microscopy (SEM), caused discontinuity of the sheet structure and decreased mechanical strength of the FSDC. One may conclude that potential active packages were obtained by extrusion of cassava starch sheets added with pure and encapsulated TO.
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Menezes EGO, de Souza e Silva AP, de Sousa KRP, de Azevedo FDFM, Morais RM, de Carvalho Junior RN. Development of an innovative strategy capable of describing the large-scale extraction of tucumã-of-Pará oil (Astrocaryum vulgare Mart.) using supercritical CO2 as solvent. J Supercrit Fluids 2023. [DOI: 10.1016/j.supflu.2022.105825] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Chañi-Paucar LO, dos Santos LC, Scopel E, Torres-Mayanga PC, Hatami T, Martínez J. Supercritical fluid extraction of bioactive compounds from quinilla (Manilkara bidentata) seed. J Supercrit Fluids 2022. [DOI: 10.1016/j.supflu.2022.105831] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Peach palm (Bactris gasipaes Kunth) and mammee apple (Mammea americana L.) seeds: Properties and potential of application in industry. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114089] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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Zhao Z, Chen J, Ci F, Pang H, Cheng N, Xing A. α-Carotene: a valuable carotenoid in biological and medical research. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:5606-5617. [PMID: 35478460 DOI: 10.1002/jsfa.11966] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/07/2021] [Revised: 04/24/2022] [Accepted: 04/27/2022] [Indexed: 06/14/2023]
Abstract
α-Carotene, one of the C40 carotenes, is a natural lipid-soluble terpene. The chemical structure of α-carotene is based on the unsaturated polyene chain skeleton, with an ε-ring and a β-ring on each side of the skeleton. α-Carotene is widely found in dietary fruits and vegetables, and the concentration depends on the plant species. In addition, processing methods and storage conditions used in the food and medical industries can alter the concentration of α-carotene in raw materials. This review of α-carotene summarizes the major studies on chemical structure, source, extraction, detection, biosynthesis, processing effect, bioactivity, medicine, and biotechnology. Whether α-carotene supplementation or a diet rich in fruits and vegetables has a positive effect on the prevention of cancer, cardiovascular disease, and other diseases is the focus of this study. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Zilong Zhao
- Department of Environmental and Food Engineering, Liuzhou Vocational and Technical College, Liuzhou, China
| | - Jing Chen
- Department of Environmental and Food Engineering, Liuzhou Vocational and Technical College, Liuzhou, China
| | - FangFang Ci
- Weihai Institute for Food and Drug Control, Weihai, China
| | - He Pang
- Ningbo Innolux Optoelectronics Ltd, Innolux Display Group, Innolux Corporation, Ningbo, China
| | - Ning Cheng
- Department of Environmental and Food Engineering, Liuzhou Vocational and Technical College, Liuzhou, China
| | - Aijia Xing
- Department of Food Engineering, Harbin University of Science and Technology (Rongcheng Campus), Weihai, China
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Santos WOD, Rodrigues AMDC, Silva LHMD. Chemical properties of the pulp oil of tucumã-i-da-várzea (Astrocaryum giganteum Barb. Rodr.) obtained by enzymatic aqueous extraction. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113534] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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