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1.
ACS Omega ; 9(26): 28738-28753, 2024 Jul 02.
Artículo en Inglés | MEDLINE | ID: mdl-38973829

RESUMEN

The peach palm fruit (Bactris gasipaes) peel is a byproduct after fruit consumption. The peel flour of two varieties (yellow and red) was separately obtained by hot air drying and was subsequently milled. The proximate analysis showed that the red variety exhibited higher protein, fat, and fiber contents than the yellow one. A higher carotenoid (836.5 ± 24.5 µg/g), phenolic compounds (83.17 ± 1.76 mg GAE/100 g), and provitamin A activity (33.10 ± 0.83 µg retinol/g) were found in the cooked red variety. The carotenoid and phenolic compositions were analyzed by HPLC-PDA-MS, finding ß-carotene and γ-carotene to be major compounds. The effect of thermal treatment increased the amount of these provitamin A carotenoids and lycopene, which were detected only in the red variety. Among phenolic compounds, procyanidin dimer (isomer I), feruloyl quinic acid, and several apigenin C-hexosides were identified as major constituents of peach palm epicarp. A carotenoid-rich emulsion-based delivery system was obtained after the optimization (RSM model) of carotenoid extraction with ultraturrax and sunflower oil and further development of an ultrasound-assisted emulsion. The best conditions for a stable emulsion were 73.75% water, 25% carotenoid-rich oil extract, 1.25% emulsifiers, and 480 W of ultrasonic power for 5 min. The optimized emulsion had a total carotenoid content of 67.61 µg/g, Provitamin A activity of 3.23 ± 0.56 µg RAE/g, droplet size of 502.23 nm, polydispersity index of 0.170, and zeta potential of -32.26 mV. This emulsion was chemically and physically stable for 35 days at 30 ± 2 °C, showing potential as a food additive with biofunctional properties. The strategy here developed is an economical and environmentally friendly process that allows the reuse of the byproduct of B. gasipaes.

2.
Artículo en Inglés | LILACS-Express | LILACS | ID: biblio-1551107

RESUMEN

The industrialization of papaya generates a large amount of organic waste, which is rich in antioxidant compounds, especially carotenoids. The purpose of the present article was to study the influence of carotenoid pigments extracted from the papaya epicarp as a partial substitute for nitrites in Frankfurt sausages. Four concentrations of lipid extract of papaya epicarp were analyzed in said sausages. While the control sample had 0 % substitution, 25 %, 50 % and 75 % substitution of nitrite was added to the other samples. The sausages were kept at 6 ± 2 °C for 30 days. The chemical composition, pH, water holding capacity, water activity, emulsion stability, color coordinates, texture profile and sensory appearance were analyzed, and for the sausage that presented the best physicochemical parameters, the stability in the time at 0, 10, 20 and 30 days of storage. It was obtained that adding the papaya epicarp extract to a concentration of 25 % did not affect the physicochemical parameters. In addition, the texture and color characteristics, as well as the sensory evaluation showed the best results for said concentration, guaranteeing stability up to a period of 30 days of storage under vacuum packing conditions and under refrigeration (6 ± 2 °C). A new alternative is proposed to minimize the negative action of nitrites in analyzed Frankfurt sausages, replacing them with antioxidant compounds obtained from a raw material of vegetable origin.


La industrialización de la papaya genera residuos orgánicos, ricos en compuestos antioxidantes, especialmente, en carotenoides. El objetivo de la presente investigación fue estudiar la influencia de los pigmentos carotenoides extraídos de epicarpio de la papaya, como sustituto parcial de los nitritos en salchichas Frankfurt. En dichos embutidos, se analizaron cuatro concentraciones de extracto lipídico de epicarpio de papaya; mientras que la mezcla control tenía 0 % de sustitución, se añadió 25, 50 y 75 % de reemplazo de nitrito a las otras muestras. Las salchichas se mantuvieron a 6 ± 2 °C durante 30 días. Se analizó la composición química, el pH, la capacidad de retención de humedad, la actividad de agua, la estabilidad de la emulsión, las coordenadas de color, el perfil de textura y la apariencia sensorial y para el embutido que presentó los mejores parámetros fisicoquímicos, la estabilidad en el tiempo a 0, 10, 20 y 30 días de almacenamiento. Se obtuvo que la adición del extracto de epicarpio de papaya a una concentración del 25 % no afectó los parámetros fisicoquímicos. Además, las características de textura y color, así como la evaluación sensorial, mostraron los mejores resultados para dicha concentración, garantizando la estabilidad, hasta un periodo de 30 días de almacenamiento, en condiciones de envasado al vacío y en refrigeración (6 ± 2°C). Se propone una nueva alternativa para minimizar la acción negativa de los nitritos en las salchichas Frankfurt, sustituyéndolos por compuestos antioxidantes, obtenidos a partir de una materia prima de origen vegetal.

3.
Food Sci Technol Int ; 28(6): 535-544, 2022 Sep.
Artículo en Inglés | MEDLINE | ID: mdl-34210179

RESUMEN

In this study, the effect of temperature and particle size on the techno-functional properties of the flour from peach palm fruit peels (Bactris gasipaes, red and yellow ecotype) were evaluated. The flour from peach palm epicarp obtained by natural convective drying was physicochemically characterized, including the assessment of total dietary fiber determined under the gravimetric enzymatic method. The results obtained showed that temperature and particle size present a significant effect (p < 0.001) on techno-functional properties except for swelling capacity. The flour from the red ecotype presented better nutritional: total dietary fiber 47.93 ± 1.72%, protein 6.87 ± 0.15% and techno-functional properties: water retention capacity (WRC) 7.13 ± 0.29 g/g, oil retention capacity (ORC) 6.24 ± 0.08 g/g, emulsifier activity (EA) 56.84 ± 0.28%, emulsifier stability (ES) 50.33 ± 0.31% than the yellow one water absorption capacity (WAC) 5.31 ± 0.03 g/g and water solubility (WS) 59.58 ± 0.04% at 60 °C and 0.25 mm. Therefore, this study showed that the flour obtained from peach palm fruit peels contains high fiber and protein values and could be used as a promising natural additive (source of dietary fiber or emulsifier) for the food industry.


Asunto(s)
Arecaceae , Arecaceae/química , Fibras de la Dieta/análisis , Ecotipo , Harina/análisis , Tamaño de la Partícula , Temperatura , Agua
4.
Food Technol Biotechnol ; 59(2): 185-193, 2021 Jun.
Artículo en Inglés | MEDLINE | ID: mdl-34316279

RESUMEN

RESEARCH BACKGROUND: The industrial transformation of tropical fruits, and in particular guava, generates a large quantity of by-products that are generally disposed of as organic waste. In these by-products a large quantity of bioactive substances is concentrated, such as carotenoids, which can be used for the partial substitution of nitrites in meat sausages without affecting their physicochemical, colour and conservation characteristics. Although there are some studies in this regard, there is still a lack of research, especially on guava residues, to verify this hypothesis. Therefore, the aim of this study is to investigate the influence of the components of the guava epicarp extract on the physicochemical, textural, colour and sensory properties of frankfurters. EXPERIMENTAL APPROACH: There treatments were investigated (25, 50 and 75% nitrite replacement with guava epicarp flour extract), along with a control treatment without the extract. The physicochemical properties, colour coordinates, and texture parameters were analysed, and a sensory evaluation was also carried out. The treatment that gave the best results was subjected to stability analysis over 30 days. RESULTS AND CONCLUSIONS: The addition of 25% guava epicarp flour extract gave the best results, since it did not affect the colouration of the sausages or their physicochemical and textural properties. Likewise, during the stability analysis over time, the parameters related to fat oxidation were not affected, and final products had a residual nitrite load of (23.6±0.2) mg/kg, lower than the maximum allowed (150 mg/kg). NOVELTY AND SCIENTIFIC CONTRIBUTION: The partial substitution of the nitrites in frankfurters with the carotenoids from the guava epicarp flour added in a mass fraction up to 25% can be a viable alternative to produce sausages with lower content of nitrites, without affecting their colouration or shelf life. This is important for the meat industry, which favours the development of new products using substances of natural origin.

5.
Food Sci Technol Int ; 27(4): 344-352, 2021 Jun.
Artículo en Inglés | MEDLINE | ID: mdl-32954799

RESUMEN

Current pressure on the need to reduce nitrite content in meat products without affecting sensory properties such as color requires research for the development of healthy foods and the improvement of the quality of life of human beings. Fruit by-products are an important source of bioactive compounds, which can be used as natural additives in food processing. The objective of this study was to evaluate papaya epicarp flour as a natural ingredient in nitrite reduction of beef burger. Papaya epicarp samples after lyophilized were ground. A composite central design and a response surface methodology were used in order to analyze the process variables (nitrite and papaya epicarp flour concentrations) on the color of the beef burger. Response variables were carotenoid fractions and CIEL*a*b*. The optimal color-maximizing nitrite/flour ratio in beef burger was found corresponding to 150 mg/kg nitrite/40 mg/kg flour, where the maximum values for ß-cryptoxanthin, zeaxanthin, and lycopene were 0.451, 0.447, and 0.251 mg/100 g of sample, respectively, together with the lower value of L* (64.38). This study showed the agro-industrial potential of papaya epicarp flour to reduce nitrite concentrations in this food, in addition, the valuation of this by-product could bring economic and environmental benefits.


Asunto(s)
Carica , Productos de la Carne , Animales , Bovinos , Frutas , Humanos , Nitritos
6.
Food Chem ; 285: 59-66, 2019 Jul 01.
Artículo en Inglés | MEDLINE | ID: mdl-30797376

RESUMEN

This study aimed to optimize the pigment extraction process for coffee exocarp and to evaluate its coloring effect on French meringue. The anthocyanins were determined with the differential pH method and the process was optimized with the response surface methodology. The solvent concentration (SC) and solid solvent ratio (SSR) had a significant effect on the anthocyanin content and surface color of the coffee cherry extracts. The optimal extraction conditions 60% SC and 25% SSR resulted in the highest concentration of anthocyanins (0.145 mg cyanidin 3-glucoside/g of coffee fresh exocarp). For the French meringue, the 3% extract concentration had the smallest total color difference (ΔE), as compared to the control, evidencing the potential of coffee exocarp dyes in place of synthetic dyes in the manufacture of French meringue.


Asunto(s)
Antocianinas/análisis , Café/química , Colorantes/análisis , Café/metabolismo , Color , Análisis de los Alimentos , Frutas/química , Frutas/metabolismo , Glucósidos/análisis , Extractos Vegetales/química , Solventes/química
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