Upcycling Brazil nut press cake as an ingredient of an innovative spread and evaluation of its nutritional, functional, and sensory properties.

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-02-24 DOI:10.1002/jsfa.14182

Maria Luiza Tonetto, Gerson Lopes Teixeira, Renata Dias de Mello Castanho Amboni, Jane Mara Block, Gail Michelle Bornhorst, João Borges Laurindo, Maria Manuela Camino Feltes

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引用次数: 0

Abstract

Background: Brazil nut press cake (PC), a co-product of oil extraction, represents a promising alternative for developing sustainable and nutritious food products, meeting the growing demand for healthy and clean-label options. This study aimed to assess the effects of PC on spread composition, physical characteristics, sensory attributes, consumer acceptance, and storage stability assessed through oil separation.

Results: Different PC levels (0-100 g kg^-1) affected spread properties. Higher PC (100 g kg^-1) levels significantly increased (P < 0.05) protein content and insoluble fiber (156.3 and 190.0 g kg^-1, respectively). On the other hand, lipids and energy values decreased significantly (P < 0.05). Instrumental texture analysis revealed that firmness, spreadability, and adhesiveness peaked at the highest PC concentration: 383.87 g, 699.92 g s, and 384.62 g s, respectively. The 100 g kg^-1 PC formulation exhibited the lowest oil separation (12%) among samples at 15 000 × g in the sixth week. Sensory analysis showed similar scores for most attributes. The 50 g kg^-1 PC formulation scored the highest values for overall acceptance ('like regularly'), willingness to consume ('would probably consume'), and to buy ('maybe buy/maybe not buy'). Correlation analysis indicated that individuals with a controlled lifestyle are more likely to have a balanced diet and pay more for spreads. Principal component analysis suggested that the 50 g kg^-1 PC spread is a promising formulation.

Conclusion: These findings underscore the feasibility of using Brazil nut press cake in spreads, advancing the scientific, technological, and socio-economic uses of a nutritious co-product. © 2025 Society of Chemical Industry.

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背景：巴西坚果压榨饼（PC）是榨油过程中产生的一种副产品，是开发可持续营养食品的一种有前途的替代品，可满足人们对健康和清洁标签食品日益增长的需求。本研究旨在评估 PC 对涂抹成分、物理特性、感官属性、消费者接受度以及通过油脂分离评估的储存稳定性的影响：结果：不同的 PC 含量（0-100 克/千克）会影响涂抹物的特性。PC 含量越高（100 克/千克），涂抹物的特性越明显（分别为 P-1）。另一方面，脂质和能量值则明显下降（P-1），PC 配方在第六周 15 000 × g 时的油脂分离率（12%）最低。感官分析表明，大多数属性的得分相似。50 g kg-1 PC 配方在总体接受度（"经常喜欢"）、消费意愿（"可能会消费"）和购买意愿（"可能买/可能不买"）方面得分最高。相关分析表明，生活方式有规律的人更有可能保持饮食均衡，也更有可能花更多钱购买涂抹酱。主成分分析表明，50 g kg-1 PC涂抹酱是一种很有前景的配方：这些发现强调了在涂抹酱中使用巴西坚果压榨饼的可行性，推动了这一营养丰富的副产品在科学、技术和社会经济方面的应用。© 2025 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.