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dos Santos OV, do Rosário RC, Teixeira-Costa BE. Sources of Carotenoids in Amazonian Fruits. Molecules 2024; 29:2190. [PMID: 38792052 PMCID: PMC11123925 DOI: 10.3390/molecules29102190] [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: 01/27/2024] [Revised: 03/08/2024] [Accepted: 03/13/2024] [Indexed: 05/26/2024] Open
Abstract
Epidemiological studies have shown that a diet rich in bioactive components significantly reduces cardiovascular disease incidence and mortality. In this sense, there is a need for meta-analytical research that confirms this phenomenon and increases specific knowledge about certain bioactive compounds such as carotenoids. Thus, this systematic review and meta-analysis aim to disseminate knowledge about the sources of carotenoids in fruit consumed in the north of Brazil which are outside the Brazilian trade balance. A systematic review and a meta-analysis following the PRISMA guidelines were conducted based on a random effects synthesis of multivariable-adjusted relative risks (RRs). Searches of seven sources were carried out, including PubMed, Science Direct from Elsevier, Web of Science, Scielo, Eric Research and Google Scholar databases. The systematic review was guided by a systematic review protocol based on the POT strategy (population, outcome and type of study) adapted for use in this research. Mendeley was a resource used to organize and manage references and exclude duplicates of studies selected for review. In this review, we present the potential bioactive compounds concentrated in little-known fruit species from the Amazon and their benefits. Consuming fruits that are rich in notable constituents such as carotenoids is important for the prevention of chronic non-communicable diseases through anti-inflammatory and anticoagulant properties, as well as antivirals, immunomodulators and antioxidants agents that directly affect the immune response.
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Affiliation(s)
- Orquidea Vasconcelos dos Santos
- Graduate Program in Food Science and Technology (PPGCTA), Technology Institute, Federal University of Pará, Belém 66075-110, Pará, Brazil;
| | - Rosely Carvalho do Rosário
- Graduate Program in Food Science and Technology (PPGCTA), Technology Institute, Federal University of Pará, Belém 66075-110, Pará, Brazil;
| | - Barbara E. Teixeira-Costa
- Institute of Health Sciences, Faculty of Nutrition, Federal University of Pará, Belém 66075-110, Pará, Brazil;
- Graduate Program in Biotechnology (PPGBIOTEC), Federal University of Amazonas, Manaus 69067-005, Amazonas, Brazil
- Department of Nutrition and Dietetics, Faculty of Nutrition Emília de Jesus Ferreiro, Federal Fluminense University, Niterói 24020-140, Rio de Janeiro, Brazil
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García-Aparicio MDP, Castro-Rubio F, Marina ML. Unlocking peach juice byproduct potential in food waste biorefineries: Phenolic compounds profile, antioxidant capacity and fermentable sugars. BIORESOURCE TECHNOLOGY 2024; 396:130441. [PMID: 38360219 DOI: 10.1016/j.biortech.2024.130441] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/24/2023] [Revised: 02/07/2024] [Accepted: 02/08/2024] [Indexed: 02/17/2024]
Abstract
This work assesses an integrated pathway for the revalorization of peach byproduct (PB) within a biorefinery. PB was subjected to an oven-drying (OD) treatment for its evaluation as a storage treatment. It was compared to freeze-drying and untreated material in terms of antioxidant capacity (AOC), phenolic compounds (PC) profile and fermentable sugar production. OD reduced the water content to less than 15 % while preserving the bound hydrolysable polyphenols, which were the more abundant PC (≈64 %) with the highest AOC. Drying treatments hampered polysaccharide accessibility, but some enzyme preparations released 60-70 g/L of fermentable sugars at relatively high solids loading (10 %). This study proposes a novel enzyme-based strategy for the valorisation of fermentable sugars and antioxidant compounds from PB. The sugars can be fermented into several building blocks while the solid residue enriched in recalcitrant phenolic compounds and proteins could be used to develop novel functional products for food/feed sectors.
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Affiliation(s)
- María Del Prado García-Aparicio
- Universidad de Alcalá, Departamento de Química Analítica, Química Física e Ingeniería Química, Campus Universitario, Ctra. Madrid-Barcelona Km. 33.600, 28871 Alcalá de Henares (Madrid), Spain; Universidad de Alcalá, Instituto de Investigación Química "Andrés M. del Río" (IQAR), Campus Universitario, Ctra. Madrid-Barcelona Km. 33.600, 28871 Alcalá de Henares (Madrid), Spain.
| | - Florentina Castro-Rubio
- Universidad de Alcalá, Centro de Química Aplicada y Biotecnología (CQAB), Campus Universitario, Ctra. Madrid-Barcelona Km. 33.600, 28771 Alcalá de Henares (Madrid), Spain
| | - María Luisa Marina
- Universidad de Alcalá, Departamento de Química Analítica, Química Física e Ingeniería Química, Campus Universitario, Ctra. Madrid-Barcelona Km. 33.600, 28871 Alcalá de Henares (Madrid), Spain; Universidad de Alcalá, Instituto de Investigación Química "Andrés M. del Río" (IQAR), Campus Universitario, Ctra. Madrid-Barcelona Km. 33.600, 28871 Alcalá de Henares (Madrid), Spain
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Praia AB, Herkenhoff ME, Broedel O, Frohme M, Saad SMI. Sour Beer with Lacticaseibacillus paracasei subsp. paracasei F19: Feasibility and Influence of Supplementation with Spondias mombin L. Juice and/or By-Product. Foods 2022; 11:foods11244068. [PMID: 36553809 PMCID: PMC9778371 DOI: 10.3390/foods11244068] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2022] [Revised: 11/30/2022] [Accepted: 12/13/2022] [Indexed: 12/23/2022] Open
Abstract
This study aimed to evaluate the probiotic strain Lacticaseibacillus (L.) paracasei subsp. paracasei F19 (F19) with the yeast Saccharomyces cerevisiae US-05 (US-05), using Spondias mombin L. ('taperebá' or 'cajá') juice and by-product, in four sour-type beer formulations: control, with bagasse, juice, and juice and bagasse. The viability of F19 was evaluated by pour-plating and PMA-qPCR. Fermentability, in addition to physicochemical and sensory parameters, and aroma and flavor, were evaluated during brewery by using Headspace Solid-Phase Microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). F19 was successful in fermenting bagasse in a MRS medium (9.28 log CFU/mL in 24 h) but had a low viability in hopped wort, growing better in formulations without bagasse or juice. No difference between formulations was observed regarding sensory acceptability, and the HS-SPME/GC-MS revealed different flavors and aroma compounds. In conclusion, the production of a potential probiotic sour beer with F19 and US-05 is feasible regarding probiotic viability. However, S. mombin, as juice or bagasse, threatened probiotic survival. Different flavors and aroma compounds were detected, whereas no difference between formulations was found regarding sensory acceptability. The moderate alcohol content achieved is important for bacterial survival and for the development of a probiotic beer with health claims.
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Affiliation(s)
- Ana Beatriz Praia
- Department of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, University of São Paulo (USP), Av. Professor Lineu Prestes, 580, São Paulo 05508-000, SP, Brazil
- Food Research Center FoRC, University of São Paulo (USP), Av. Professor Lineu Prestes, 580, São Paulo 05508-000, SP, Brazil
| | - Marcos Edgar Herkenhoff
- Department of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, University of São Paulo (USP), Av. Professor Lineu Prestes, 580, São Paulo 05508-000, SP, Brazil
- Food Research Center FoRC, University of São Paulo (USP), Av. Professor Lineu Prestes, 580, São Paulo 05508-000, SP, Brazil
| | - Oliver Broedel
- Division Molecular Biotechnology and Functional Genomics, Technical University of Applied Sciences Wildau, 15745 Wildau, Germany
| | - Marcus Frohme
- Division Molecular Biotechnology and Functional Genomics, Technical University of Applied Sciences Wildau, 15745 Wildau, Germany
| | - Susana Marta Isay Saad
- Department of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, University of São Paulo (USP), Av. Professor Lineu Prestes, 580, São Paulo 05508-000, SP, Brazil
- Food Research Center FoRC, University of São Paulo (USP), Av. Professor Lineu Prestes, 580, São Paulo 05508-000, SP, Brazil
- Correspondence:
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de Santana Neto DC, Ferreira VCDS, Araújo ÍBDS, Meireles BRLDA, Cordeiro ÂMTDM, da Silva FAP. Solid–liquid extraction of bioactive compounds from Spondias mombin L. by-products: optimization and identification of phenolic profile. BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING 2022. [DOI: 10.1007/s43153-021-00209-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/02/2022]
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Assessing the Fatty Acid, Carotenoid, and Tocopherol Compositions of Seeds from Apple Cultivars ( Malus domestica Borkh.) Grown in Norway. Foods 2021; 10:foods10081956. [PMID: 34441731 PMCID: PMC8392653 DOI: 10.3390/foods10081956] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2021] [Revised: 08/12/2021] [Accepted: 08/19/2021] [Indexed: 01/01/2023] Open
Abstract
Apple production generates large amounts of apple pomace including seeds, leading to high transportation costs, public health hazards and undesirable odor. A new reuse strategy of this kind of waste could solve environmental issues and/or create unconventional sources of health beneficial products. In total, seeds from 75 apple cultivars grown in Norway (both domestic and international) have been analyzed for the first time for oil content and fatty acid profile together with tocopherols and carotenoids quantification in defatted seeds. Seeds from cultivar Håkonseple had the highest oil content (22.10%), with linoleic, oleic acid, and palmitic acid as the most abundant fatty acids. The levels of β-carotene and lycopene carotenoids and α-tocopherol were the highest in defatted seeds of the cultivar Sureple Grøn. Principal component analysis separated cultivars according to the total oil content. The Norwegian apple cultivars Håkonseple, Kviteple, Tolleivseple, Vinterrosenstrips, and Tokheimseple are recommended for obtaining vegetable oil due to their high oil contents, while cultivar Sureple Grøn can be separated due to its high levels of β-carotene, lycopene and total tocopherols.
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CALIFA-ESTWICK T, ROBLES-BERMÚDEZ A, CAMPOS OJC, LUNA-ESQUIVEL G, ISIORDIA-AQUINO N. Biological effectiveness of organic and inorganic products for the management of Maconellicoccus hirsutus green in soursop crop. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.01820] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Fidelis M, de Moura C, Kabbas Junior T, Pap N, Mattila P, Mäkinen S, Putnik P, Bursać Kovačević D, Tian Y, Yang B, Granato D. Fruit Seeds as Sources of Bioactive Compounds: Sustainable Production of High Value-Added Ingredients from By-Products within Circular Economy. Molecules 2019; 24:E3854. [PMID: 31731548 PMCID: PMC6864632 DOI: 10.3390/molecules24213854] [Citation(s) in RCA: 55] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2019] [Revised: 10/14/2019] [Accepted: 10/18/2019] [Indexed: 11/24/2022] Open
Abstract
The circular economy is an umbrella concept that applies different mechanisms aiming to minimize waste generation, thus decoupling economic growth from natural resources. Each year, an estimated one-third of all food produced is wasted; this is equivalent to 1.3 billion tons of food, which is worth around US$1 trillion or even $2.6 trillion when social and economic costs are included. In the fruit and vegetable sector, 45% of the total produced amount is lost in the production (post-harvest, processing, and distribution) and consumption chains. Therefore, it is necessary to find new technological and environmentally friendly solutions to utilize fruit wastes as new raw materials to develop and scale up the production of high value-added products and ingredients. Considering that the production and consumption of fruits has increased in the last years and following the need to find the sustainable use of different fruit side streams, this work aimed to describe the chemical composition and bioactivity of different fruit seeds consumed worldwide. A comprehensive focus is given on the extraction techniques of water-soluble and lipophilic compounds and in vitro/in vivo functionalities, and the link between chemical composition and observed activity is holistically explained.
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Affiliation(s)
- Marina Fidelis
- MSc in Food Science and Technology, Ponta Grossa 84035010, Brazil;
| | - Cristiane de Moura
- Graduate Program in Chemistry, State University of Ponta Grossa, Avenida Carlos Cavalcanti, 4748, Ponta Grossa 84030900, Brazil; (C.d.M.); (T.K.J.)
| | - Tufy Kabbas Junior
- Graduate Program in Chemistry, State University of Ponta Grossa, Avenida Carlos Cavalcanti, 4748, Ponta Grossa 84030900, Brazil; (C.d.M.); (T.K.J.)
| | - Nora Pap
- Food Processing and Quality, Innovative Food System, Production Systems Unit, Natural Resources Institute Finland (Luke), Tietotie 2, FI-02150 Espoo, Finland; (N.P.); (P.M.); (S.M.)
| | - Pirjo Mattila
- Food Processing and Quality, Innovative Food System, Production Systems Unit, Natural Resources Institute Finland (Luke), Tietotie 2, FI-02150 Espoo, Finland; (N.P.); (P.M.); (S.M.)
| | - Sari Mäkinen
- Food Processing and Quality, Innovative Food System, Production Systems Unit, Natural Resources Institute Finland (Luke), Tietotie 2, FI-02150 Espoo, Finland; (N.P.); (P.M.); (S.M.)
| | - Predrag Putnik
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (P.P.); (D.B.K.)
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (P.P.); (D.B.K.)
| | - Ye Tian
- Food Chemistry and Food Development Unit, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland; (Y.T.); (B.Y.)
| | - Baoru Yang
- Food Chemistry and Food Development Unit, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland; (Y.T.); (B.Y.)
| | - Daniel Granato
- Food Processing and Quality, Innovative Food System, Production Systems Unit, Natural Resources Institute Finland (Luke), Tietotie 2, FI-02150 Espoo, Finland; (N.P.); (P.M.); (S.M.)
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