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Carlos de Sousa W, Alves Morais R, Damian Giraldo Zuniga A. Buriti (Mauritia flexuosa) shell flour: Nutritional composition, chemical profile, and antioxidant potential as a strategy for valuing waste from native Brazilian fruits. Food Res Int 2024; 190:114578. [PMID: 38945600 DOI: 10.1016/j.foodres.2024.114578] [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: 04/13/2024] [Revised: 05/26/2024] [Accepted: 05/27/2024] [Indexed: 07/02/2024]
Abstract
The Cerrado is one of the most biodiverse biomes in the world, characterized by a wealth of native fruits with unique nutritional characteristics. In this sense, the social, economic, and environmental importance of fully utilizing food is widely recognized. Therefore, generally considered waste, fruit shells can be transformed into a coproduct with high added value. The objective of this work was to carry out a comprehensive assessment of the physicochemical properties, carbohydrate and fatty acid profile, phytochemical compounds, phenolic profile, and antioxidant potential of the recovered extracts of buriti (Mauritia flexuosa) shells in natura and dehydrated at 55 °C (flour). In addition, the functional properties were verified by thermogravimetric analysis (TGA), scanning electron microscopy (SEM), and Fourier transform infrared spectroscopy (FTIR) from buriti shell flour. The results indicated high fiber content and energy value for the sample processed at 55 °C (58.95 g/100 g and 378.91 kcal/100 g, respectively) and low lipid and protein content (1.03 g/100 g and 1.39 g/100 g, respectively). Regardless of the sample analyzed, maltose was the majority sugar (37.33 - 281.01 g/100 g). The main fatty acids detected were oleic acid (61.33 - 62.08 %) followed by palmitic acid (33.91 - 34.40 %). The analysis of the mineral profile demonstrated that the samples did not differ significantly from each other, showing that the drying process did not interfere with the results obtained (p ≤ 0.05). The analysis of individual phenolics allowed the identification of six phenolic compounds in buriti shells. However, it is possible to observe that the drying method had a positive and significant influence on the phenolic profile (p ≤ 0.05), with chlorogenic acid (2.63 - 8.27 mg/100 g) and trigonelline (1.06 - 41.52 mg/100 g), the majority compounds. On the other hand, it is important to highlight that buriti shells have a high content of carotenoids, mainly β-carotene (27.18 - 62.94 µg/100 g) and α-carotene (18.23 - 60.28 µg/100 g), also being positively influenced by the drying process at 55 °C (p ≤ 0.05). The dried shells showed a high content of phytochemical compounds and high antioxidant activity based on the different methods tested. The results show that buriti shell flour can be fully utilized and has nutritional and chemical aspects that can be applied to develop new sustainable, nutritious, and functional food formulations.
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Affiliation(s)
- Wallace Carlos de Sousa
- Graduate Program in Food Science and Technology, Department of Food Science and Technology, Federal University of Tocantins (UFT), Palmas 77001-090, Brazil
| | - Romulo Alves Morais
- Graduate Program in Food Science and Technology, Department of Food Science and Technology, Federal University of Tocantins (UFT), Palmas 77001-090, Brazil.
| | - Abraham Damian Giraldo Zuniga
- Graduate Program in Food Science and Technology, Department of Food Science and Technology, Federal University of Tocantins (UFT), Palmas 77001-090, Brazil
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Mendes PM, Gomes Fontoura GM, Rodrigues LDS, Souza AS, Viana JPM, Fernandes Pereira AL, Dutra RP, Nogueira Ferreira AG, Neto MS, Reis AS, Berretta AA, Monteiro-Neto V, Maciel MCG. Therapeutic Potential of Punica granatum and Isolated Compounds: Evidence-Based Advances to Treat Bacterial Infections. Int J Microbiol 2023; 2023:4026440. [PMID: 38144901 PMCID: PMC10746376 DOI: 10.1155/2023/4026440] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2023] [Revised: 11/17/2023] [Accepted: 11/30/2023] [Indexed: 12/26/2023] Open
Abstract
Punica granatum Linn has been known for its nutritional and medicinal value since ancient times and is used in the treatment of various pathologies owing to its antibacterial properties. This review reports the results of the most recent studies on the antibacterial effects of P. granatum and its isolated compounds on bacteria of clinical interest. A search in the PubMed, Scopus, Science Direct, and Science Citation Index Expanded (Web of Science) databases was performed, which included articles that evaluated the antibacterial activity of P. granatum extracts and excluded articles that analyzed other microorganisms or nonpathogenic bacteria, as well as theses, dissertations, duplicate articles, and those not fully available. The literature suggests that P. granatum extracts can act on bacteria, such as methicillin-sensitive Staphylococcus aureus (MSSA), methicillin-resistant S. aureus (MRSA), Streptococcus mutans, Escherichia coli, Pseudomonas aeruginosa, and Klebsiella pneumoniae. In addition, fruit peel was the most commonly used pharmacogen and methanol, ethanol, and water were the most common solvents for the extraction of bioactive compounds. The antibacterial potential of the methanolic extract of pomegranate peel could be attributed to the presence of active compounds, such as 5-hydroxymethylfurfural, punicic acid, gallic acid, and punicalagin. Thus, there is evidence that these plant extracts, having high polyphenol content, can disrupt the bacterial plasma membrane and inhibit the action of proteins related to antimicrobial resistance. P. granatum shows antibacterial activity against Gram-positive and Gram-negative bacteria, with great potential against multidrug-resistant strains. Further research is needed to clarify the mechanism of action related to this biological activity and investigate the isolated substances that may be responsible for the antibacterial effects.
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Affiliation(s)
| | - Guilherme Martins Gomes Fontoura
- Graduate Program in Health and Technology, Center of Sciences in Imperatriz, Federal University of Maranhão, Imperatriz 65915-240, Brazil
| | | | - Aloiso Sampaio Souza
- Department of Medicine, Afya Faculty of Medical Sciences, Bragança 68600-000, Brazil
| | | | - Ana Lucia Fernandes Pereira
- Graduate Program in Health and Technology, Center of Sciences in Imperatriz, Federal University of Maranhão, Imperatriz 65915-240, Brazil
| | - Richard Pereira Dutra
- Graduate Program in Health and Technology, Center of Sciences in Imperatriz, Federal University of Maranhão, Imperatriz 65915-240, Brazil
| | - Adriana Gomes Nogueira Ferreira
- Graduate Program in Health and Technology, Center of Sciences in Imperatriz, Federal University of Maranhão, Imperatriz 65915-240, Brazil
| | - Marcelino Santos Neto
- Graduate Program in Health and Technology, Center of Sciences in Imperatriz, Federal University of Maranhão, Imperatriz 65915-240, Brazil
| | - Aramys Silva Reis
- Graduate Program in Health and Technology, Center of Sciences in Imperatriz, Federal University of Maranhão, Imperatriz 65915-240, Brazil
| | - Andresa Aparecida Berretta
- Research, Development & Innovation Department, Apis Flora Industrial e Comercial Ltda, São Paulo 14020-670, Brazil
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Talwar P, Upadhyay A, Verma N, Singh R, Lindenberger C, Pareek N, Kovalev AA, Zhuravleva EA, Litti YV, Masakapalli SK, Vivekanand V. Utilization of agricultural residues for energy and resource recovery towards a sustainable environment. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2023:10.1007/s11356-023-29500-x. [PMID: 37667121 DOI: 10.1007/s11356-023-29500-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Accepted: 08/22/2023] [Indexed: 09/06/2023]
Abstract
Fungal pre-treatment using Pleurotus ostreatus (PO) was carried out on individual and combinations of agro-waste wheat straw (WS), rice straw (RS), and pearl millet straw (PMS) with the addition of biochar (5%,7.5% and 10%) to reduce the pre-treatment duration. Further remaining substrate known as spent mushroom substrate (SMS) was used in anaerobic digestor (AD) for estimation enhanced biomethane yield. Equal ratios of RS + WS, WS + PMS, PMS + RS, and RS + PMS + WS and biochar addition were taken for enhancing pre-treatment, PO growth and AD process. The extent of pre-treatment was recorded with the maximum lignin removal of 40.4% for RS + PMS + WS as compared to untreated counterparts and 0.5%, 2.2%, and 3.3% times more lignin removal from individual PMS, RS, and WS respectively. Addition of biochar to the substrates reduced the total pre-treatment duration by days as compared to the non-biochar substrates. Biological efficiency (BE) used for the analysis of mushroom growth varied from 51-92%. Further, the average bio-methane yield was 187 ml/gVS for SMS of PMS + WS + RS with 10% biochar indicating an increment of 83.33% from untreated SMS of PMS + WS + RS. This, higher biomethane yield was 9.35%, 22.22% and 57.14% times higher than individual SMS of PMS, RS, and WS respectively. The current study shows that biochar not only enhances the bio-methane yield but also reduces the biological pre-treatment duration and removes the dependency on one lignocellulosic biomass for energy (bio-methane) and food (mushroom) production.
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Affiliation(s)
- Prakhar Talwar
- Centre for Energy and Environment, Malaviya National Institute of Technology Jaipur, Jaipur, 302017, Rajasthan, India
| | - Apoorva Upadhyay
- Centre for Energy and Environment, Malaviya National Institute of Technology Jaipur, Jaipur, 302017, Rajasthan, India
| | - Nikita Verma
- Centre for Energy and Environment, Malaviya National Institute of Technology Jaipur, Jaipur, 302017, Rajasthan, India
| | - Rickwinder Singh
- Centre for Energy and Environment, Malaviya National Institute of Technology Jaipur, Jaipur, 302017, Rajasthan, India
| | - Christoph Lindenberger
- University of Applied Sciences Amberg-Weiden, Kaiser-Wilhelm-Ring 23, 92224, Amberg, Germany
| | - Nidhi Pareek
- Department of Sports Bio-Sciences, School of Sports Sciences, Central University of Rajasthan, Ajmer, 305817, India
| | - Andrey A Kovalev
- Federal State Budgetary Scientific Institution "Federal Scientific Agroengineering Center VIM", 1St Institutskiy Proezd, 5, 109428, Moscow, Russia
| | - Elena A Zhuravleva
- Federal Research Center "Fundamentals of Biotechnology" of the Russian Academy of Sciences, Leninsky Prospekt 33, 2, 119071, Moscow, Russia
| | - Yuriy V Litti
- Federal Research Center "Fundamentals of Biotechnology" of the Russian Academy of Sciences, Leninsky Prospekt 33, 2, 119071, Moscow, Russia
| | - Shyam Kumar Masakapalli
- School of Biosciences and Bioengineering, Indian Institute of Technology Mandi, Kamand, 21 175075, India
| | - Vivekanand Vivekanand
- Centre for Energy and Environment, Malaviya National Institute of Technology Jaipur, Jaipur, 302017, Rajasthan, India.
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Soares SD, Santos OVD, Nascimento FCA, Pena RS. A review of the nutritional properties of different varieties and byproducts of peach palm ( Bactris gasipaes) and their potential as functional foods. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2127761] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Stephanie Dias Soares
- Graduate Program of Food Science and Technology, Institute of Technology, Federal University of Pará, Belém, Brazil
| | - Orquídea Vasconcelos Dos Santos
- Graduate Program of Food Science and Technology, Institute of Technology, Federal University of Pará, Belém, Brazil
- Faculty of Nutrition, Institute of Health Sciences, Federal University of Pará, Belém, Brazil
| | | | - Rosinelson da Silva Pena
- Graduate Program of Food Science and Technology, Institute of Technology, Federal University of Pará, Belém, Brazil
- Faculty of Food Engineering, Institute of Technology, Federal University of Pará, Belém, Brazil
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Chang L, Yang M, Zhao N, Xie F, Zheng P, Simbo J, Yu X, Du SK. Structural, physicochemical, antioxidant and in vitro digestibility properties of banana flours from different banana varieties (Musa spp.). FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101624] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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Pacifico I, De Gara L, Stellari A, Marinoni L, Cattaneo TMP. The application of solar drying process for the valorisation of papaya fruit. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-021-03932-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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HUANG T, QIN K, YAN Y, HE X, DAI G, ZHANG B. Correlation between the storability and fruit quality of fresh goji berries. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.46120] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Affiliation(s)
- Ting HUANG
- NingXia Academy of Agricultural and Forestry Sciences, PR China
| | - Ken QIN
- NingXia Academy of Agricultural and Forestry Sciences, PR China
| | - Yamei YAN
- NingXia Academy of Agricultural and Forestry Sciences, PR China
| | - Xinru HE
- NingXia Academy of Agricultural and Forestry Sciences, PR China
| | - Guoli DAI
- NingXia Academy of Agricultural and Forestry Sciences, PR China
| | - Bo ZHANG
- NingXia Academy of Agricultural and Forestry Sciences, PR China
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