Evaluation of the potential of achachairu peel (Garcinia humilis) for the fortification of cereal-based foods

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2024-08-09 DOI:10.1002/jsfa.13818

Sandra M Gomes, Ilana C Rodrigues, Flávio A Silva, Lúcia Santos

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引用次数: 0

Abstract

BACKGROUND

Achachairu is an exotic fruit that is being studied for its bioactive compound composition. However, there is scarce information on the properties of its by-products and their incorporation into food. In this study, achachairu peels were used to obtain phenolic-rich and sustainable ingredients. Furthermore, their potential for use in the fortification of food, particularly cereal-based products, was evaluated. Different ratios of ethanol:water were used to extract the phenolic compounds from achachairu (100:0, 90:10 and 70:30). The optimal extract was characterised regarding its total phenolic content (TPC) and antioxidant, antimicrobial and anti-enzymatic properties. Finally, achachairu peel powder and extract were incorporated into bread and their influence on the texture, antioxidant properties and shelf life of the product was evaluated.

RESULTS

High-performance liquid chromatographic analysis showed that the 90:10 extract contained a higher phenolic composition than the other samples. The achachairu extract presented a TPC of 88.7 mg_GAE g⁻¹, good antioxidant capacity towards DPPH and ABTS radicals and the capacity to inhibit the activity of α-amylase by almost 80%. The addition of achachairu peel powder and extract to bread increased its hardness, chewiness and gumminess, not affecting the remaining texture parameters. An increase in the TPC, antioxidant properties and shelf life of the product was also observed.

CONCLUSION

This study proves the potential for achachairu by-products incorporated into cereal-based products to improve their biological properties while extending the food shelf life. © 2024 Society of Chemical Industry.

查看原文本刊更多论文

评估阿查查鲁果皮（Garcinia humilis）强化谷物食品的潜力。

背景：Achachairu 是一种外来水果，人们正在研究它的生物活性化合物成分。然而，有关其副产品的特性及其在食品中的应用的信息却很少。在这项研究中，人们利用马钱子果皮获得了富含酚类物质的可持续成分。此外，还评估了它们在食品添加剂中的应用潜力，尤其是谷物类产品。采用乙醇与水的不同比例（100:0、90:10 和 70:30）从马钱子中提取酚类化合物。对最佳提取物的总酚含量（TPC）以及抗氧化、抗菌和抗酶特性进行了鉴定。最后，将阿恰恰鲁果皮粉和提取物加入面包中，评估它们对产品质地、抗氧化性和保质期的影响：结果：高效液相色谱分析显示，90:10 的提取物比其他样品含有更多的酚类成分。阿查奇鲁提取物的 TPC 为 88.7 mgGAE g-1，对 DPPH 和 ABTS 自由基具有良好的抗氧化能力，对 α 淀粉酶活性的抑制能力接近 80%。在面包中添加马钱子果皮粉和提取物可增加面包的硬度、咀嚼性和胶质感，但不会影响其他口感参数。此外，还观察到产品的 TPC、抗氧化性和保质期也有所增加：这项研究证明了在谷物类产品中添加阿查奇鲁副产品的潜力，可在延长食品保质期的同时改善其生物特性。© 2024 化学工业协会。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.