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Palmont D, Bonnin E, Smith Ravin EJ, Lahaye M, Marcelin O. Characterization of Crude and Processed Pulp Cell Walls of Three Selected Mamey Accessions ( Mammea americana L.). Molecules 2024; 29:1596. [PMID: 38611875 PMCID: PMC11013721 DOI: 10.3390/molecules29071596] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2024] [Revised: 03/22/2024] [Accepted: 03/26/2024] [Indexed: 04/14/2024] Open
Abstract
Mamey (Mammea americana L.) is a tropical fleshy fruit native from the West Indies and northern South America. It is very appreciated for its flavor and color but has been little described. The present study investigates the composition and histochemistry of the pulp cell walls of three mamey accessions readily available in Martinique. The impact of pulp processing into puree on cell wall composition is evaluated. The histology and rheology of mamey puree are assessed considering these characterizations. Mamey pulp cell wall composition is dominated by highly methyl-esterified pectins (DM: 66.2-76.7%) of high molecular weight, and show few hemicelluloses, mainly xyloglucans. Processing reduced methyl-esterified uronic acid contents and gave purees with significantly different viscosities. Mamey puree was composed of polydisperse particles (20-2343 µm), which size distributions were different depending on the accession: Ti Jacques was dominated by smaller particles (50% had approximated diameters lower than 160 µm), Sonson's by larger particles (50% had approximated diameters higher than 900 µm), and Galion's had an intermediate profile. This new knowledge on mamey pulp is valuable for future works on mamey processing into new food products, even more so for those including cell wall polysaccharide-degrading enzymes.
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Affiliation(s)
- Déborah Palmont
- Groupe de Recherche BIOSPHERES, Université des Antilles, BP 7209, 97275 Schœlcher, France; (D.P.); (E.J.S.R.)
| | - Estelle Bonnin
- INRAE (Institut National de Recherche Pour l’Agriculture, l’Alimentation et l’Environnement), UR BIA Biopolymères Interactions Assemblages, 44316 Nantes Cedex, France; (E.B.); (M.L.)
| | - Emilie J. Smith Ravin
- Groupe de Recherche BIOSPHERES, Université des Antilles, BP 7209, 97275 Schœlcher, France; (D.P.); (E.J.S.R.)
| | - Marc Lahaye
- INRAE (Institut National de Recherche Pour l’Agriculture, l’Alimentation et l’Environnement), UR BIA Biopolymères Interactions Assemblages, 44316 Nantes Cedex, France; (E.B.); (M.L.)
| | - Odile Marcelin
- Groupe de Recherche BIOSPHERES, Université des Antilles, BP 7209, 97275 Schœlcher, France; (D.P.); (E.J.S.R.)
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Desireé Sousa da Costa R, Hickmann Flôres S, Brandelli A, Galarza Vargas C, Carolina Ritter A, Manoel da Cruz Rodrigues A, Helena Meller da Silva L. Development and properties of biodegradable film from peach palm (Bactris gasipaes). Food Res Int 2023; 173:113172. [PMID: 37803529 DOI: 10.1016/j.foodres.2023.113172] [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: 12/19/2022] [Revised: 04/12/2023] [Accepted: 06/17/2023] [Indexed: 10/08/2023]
Abstract
Formulations of biodegradable films using macrocarpa peach palm flour (low amylose starch), chitosan and glycerol, were developed and the effects of the drying temperature on films by assessing their physicochemical, mechanical, barrier, optical, structural, antioxidant properties, and the biodegradability in soil were evaluated. Chitosan enhanced the mechanical properties of the films, but they showed no antimicrobial activity against the tested food-borne pathogens, except for Listeria monocytogenes, for which the inhibition zone was from 0.1 to 0.6 cm. Films with higher concentrations of peach palm flour are opaquer, with better antioxidant characteristics and content of phenolic compounds compared to films made with lower concentrations of flour. The films presented a yellowish color because of the carotenoids found in peach palm flour, 29.63 μg 100 g-1, and exhibited a C-type X-ray pattern, characteristic peak of materials where amylose and amylopectin are present. After 15 days in soil, the films lost 30% of their initial weight. Therefore, these results suggest that the development of films as food preservative is a promising field and that the material used in the study are suitable for their formulation.
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Affiliation(s)
- Rebeca Desireé Sousa da Costa
- Federal University of Pará, Graduate Program in Food Science and Technology, Laboratory of Physical Measurements, Augusto Corrêa St., Guamá, 66075-900 Belém, PA, Brazil
| | - Simone Hickmann Flôres
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS), Av. Bento Gonçalves, 9500, Agronomia, 91501-970 Porto Alegre, RS, Brazil.
| | - Adriano Brandelli
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS), Av. Bento Gonçalves, 9500, Agronomia, 91501-970 Porto Alegre, RS, Brazil.
| | - Carolina Galarza Vargas
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS), Av. Bento Gonçalves, 9500, Agronomia, 91501-970 Porto Alegre, RS, Brazil
| | - Ana Carolina Ritter
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS), Av. Bento Gonçalves, 9500, Agronomia, 91501-970 Porto Alegre, RS, Brazil.
| | - Antonio Manoel da Cruz Rodrigues
- Federal University of Pará, Graduate Program in Food Science and Technology, Laboratory of Physical Measurements, Augusto Corrêa St., Guamá, 66075-900 Belém, PA, Brazil.
| | - Luiza Helena Meller da Silva
- Federal University of Pará, Graduate Program in Food Science and Technology, Laboratory of Physical Measurements, Augusto Corrêa St., Guamá, 66075-900 Belém, PA, Brazil.
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LIAN H, SHI J, ZHANG X, PENG Y, MENG W, PEI L. Effects of different kinds of polysaccharides on the properties and inhibition of Monilinia fructicola of the thyme essential oil-chitosan based composite films. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.57420] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Huan LIAN
- Shandong Agricultural University, China; All China Federation of Supply and Marketing Co-operatives, China
| | | | | | - Yong PENG
- Shandong Agricultural University, China
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Santos VCS, Souza RLD, Figueiredo RT, Alsina OLSD. A review on refractance window drying process of fruits and vegetables: its integration with renewable energies. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2022. [DOI: 10.1590/1981-6723.15321] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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PLESOIANU AM, NOUR V, TUTULESCU F, IONICA ME. Quality of fresh-cut apples as affected by dip wash treatments with organic acids and acidic electrolyzed water. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.62620] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | - Violeta NOUR
- “Dunarea de Jos” University of Galati, Romania; University of Craiova, Romania
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KAVAKEBI E, ANVAR AA, AHARI H, MOTALEBI AA. Green biosynthesized Satureja rechingeri Jamzad-Ag/poly vinyl alcohol film: quality improvement of Oncorhynchus mykiss fillet during refrigerated storage. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.62720] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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