Baru (Dipteryx alata Vog.) fruit as an option of nut and pulp with advantageous nutritional and functional properties: A comprehensive review

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

NFS Journal Pub Date : 2021-08-01 DOI:10.1016/j.nfs.2021.07.001

Aline Medeiros Alves-Santos , Daniela Canuto Fernandes , Maria Margareth Veloso Naves

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引用次数: 12

Abstract

Baru (Dipteryx alata Vog.) is a native Brazilian fruit consisting of a thin peel, a fibrous pulp, and a woody endocarp, which coats the nut covered by skin. The baru nut has relevant commercial value, and nutritional and functional properties. The peel and pulp are residues generated during the extraction of the nut in the agro-industrial processing of baru, and their chemical composition is poorly known. However, some studies indicate that they are a source of phytochemicals, such as dietary fiber and polyphenols, which have several health benefits, including prebiotic activity. This review presents an overview of the nutritional and functional attributes of the components of the baru fruit (nut, oil, skin, peel, and pulp); the health effects of the consumption of baru nut evidenced in preclinical and clinical studies; and the potential use of the different fractions of the baru fruit in functional food products.

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巴鲁（Dipteryx alata Vog.）果实作为坚果和果肉的一种选择，具有有利的营养和功能特性：综述

巴鲁(双翅鸟alata Vog.)是一种巴西本土水果，由薄皮、纤维果肉和木质内果皮组成，内果皮覆盖在被皮肤覆盖的坚果上。巴鲁坚果具有相应的商业价值、营养和功能特性。果皮和果肉是巴鲁在农工加工过程中提取坚果时产生的残留物，其化学成分尚不清楚。然而，一些研究表明，它们是植物化学物质的来源，如膳食纤维和多酚，这些物质对健康有很多好处，包括益生元活性。本文综述了巴鲁果成分(坚果、油、皮、皮和果肉)的营养和功能特性;临床前和临床研究证明食用巴鲁坚果对健康的影响以及巴鲁果不同部分在功能性食品中的潜在用途。

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

NFS Journal Agricultural and Biological Sciences-Food Science

CiteScore

11.10

自引率

0.00%

发文量

审稿时长

29 days

期刊介绍： The NFS Journal publishes high-quality original research articles and methods papers presenting cutting-edge scientific advances as well as review articles on current topics in all areas of nutrition and food science. The journal particularly invites submission of articles that deal with subjects on the interface of nutrition and food research and thus connect both disciplines. The journal offers a new form of submission Registered Reports (see below). NFS Journal is a forum for research in the following areas: • Understanding the role of dietary factors (macronutrients and micronutrients, phytochemicals, bioactive lipids and peptides etc.) in disease prevention and maintenance of optimum health • Prevention of diet- and age-related pathologies by nutritional approaches • Advances in food technology and food formulation (e.g. novel strategies to reduce salt, sugar, or trans-fat contents etc.) • Nutrition and food genomics, transcriptomics, proteomics, and metabolomics • Identification and characterization of food components • Dietary sources and intake of nutrients and bioactive compounds • Food authentication and quality • Nanotechnology in nutritional and food sciences • (Bio-) Functional properties of foods • Development and validation of novel analytical and research methods • Age- and gender-differences in biological activities and the bioavailability of vitamins, minerals, and phytochemicals and other dietary factors • Food safety and toxicology • Food and nutrition security • Sustainability of food production