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Correa Uriburu FM, Cattaneo F, Maldonado LM, Zampini IC, Alberto MR, Isla MI. Prosopis alba Seed as a Functional Food Waste for Food Formulation Enrichment. Foods 2022; 11:foods11182857. [PMID: 36140984 PMCID: PMC9497860 DOI: 10.3390/foods11182857] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2022] [Revised: 08/29/2022] [Accepted: 09/03/2022] [Indexed: 11/29/2022] Open
Abstract
The present study describes how flour and phenolic enriched extracts (PEE) are obtained from seed (food waste) of 10 different P. alba (algarrobo blanco) clones and their characterization to be used as non-conventional sources of potential functional ingredients. Seed flour and PEE obtained from Argentinian P. alba cultivars were chemically characterized. The antioxidant capacity was also determined. The results showed variability in macronutrient composition of seed flour obtained from different clones. Among them, seed flour obtained from P4, P5, P6, P10, P12, and P13 clones showed a higher protein and fiber content than the other clones. On the other hand, PEE obtained from P6, P7, and P10 clones showed the highest content of phenolic component (7.32–8.58 mg GAE/g flour). The extracts obtained from them also showed high antioxidant activity (scavenging activity on ABTS•+, HO•, and H2O2). C-glycosyl flavones, including vicenin II, isoschaftoside, schaftoside, vitexin, and isovitexin were the major components extracted in all clones. These compounds have remarkable properties for disease prevention linked to oxidative stress. Therefore, the P. alba seed could be considered as functional food waste with a great potential to be used as a novel renewable and sustainable material for the production of bioactive food formulations.
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Affiliation(s)
- Florencia M. Correa Uriburu
- Instituto de Bioprospección y Fisiología Vegetal (INBIOFIV-CONICET-UNT), San Lorenzo 1469, San Miguel de Tucumán 4000, Tucumán, Argentina
- Instituto Nacional de Tecnología Agropecuaria, Estación Experimental Agropecuaria, Famaillá, PROAPI, Ruta Provincial 301-km 32, Famaillá 4132, Tucumán, Argentina
- Biolates Network for Sustainable Use of Ibero-American Vegetable Biomass Resources in Cosmetics (BIOLATES, CYTED), San Miguel de Tucumán 4000, Tucumán, Argentina
| | - Florencia Cattaneo
- Instituto de Bioprospección y Fisiología Vegetal (INBIOFIV-CONICET-UNT), San Lorenzo 1469, San Miguel de Tucumán 4000, Tucumán, Argentina
- Biolates Network for Sustainable Use of Ibero-American Vegetable Biomass Resources in Cosmetics (BIOLATES, CYTED), San Miguel de Tucumán 4000, Tucumán, Argentina
- Facultad de Ciencias Naturales e Instituto Miguel Lillo, Universidad Nacional de Tucumán, San Lorenzo 1469, San Miguel de Tucumán 4000, Tucumán, Argentina
| | - Luis M. Maldonado
- Instituto Nacional de Tecnología Agropecuaria, Estación Experimental Agropecuaria, Famaillá, PROAPI, Ruta Provincial 301-km 32, Famaillá 4132, Tucumán, Argentina
| | - Iris C. Zampini
- Instituto de Bioprospección y Fisiología Vegetal (INBIOFIV-CONICET-UNT), San Lorenzo 1469, San Miguel de Tucumán 4000, Tucumán, Argentina
- Biolates Network for Sustainable Use of Ibero-American Vegetable Biomass Resources in Cosmetics (BIOLATES, CYTED), San Miguel de Tucumán 4000, Tucumán, Argentina
- Facultad de Ciencias Naturales e Instituto Miguel Lillo, Universidad Nacional de Tucumán, San Lorenzo 1469, San Miguel de Tucumán 4000, Tucumán, Argentina
- Correspondence:
| | - María R. Alberto
- Instituto de Biotecnología Farmacéutica y Alimentaria (INBIOFAL-CONICET-UNT), Av. Kirchner 1900, San Miguel de Tucumán 4000, Tucumán, Argentina
| | - María I. Isla
- Instituto de Bioprospección y Fisiología Vegetal (INBIOFIV-CONICET-UNT), San Lorenzo 1469, San Miguel de Tucumán 4000, Tucumán, Argentina
- Biolates Network for Sustainable Use of Ibero-American Vegetable Biomass Resources in Cosmetics (BIOLATES, CYTED), San Miguel de Tucumán 4000, Tucumán, Argentina
- Facultad de Ciencias Naturales e Instituto Miguel Lillo, Universidad Nacional de Tucumán, San Lorenzo 1469, San Miguel de Tucumán 4000, Tucumán, Argentina
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Laricheh R, Fazel M, Goli M. Corn starch structurally modified with atmospheric cold-plasma and its use in mayonnaise formulation. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01296-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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