Profile of phenolic compounds in jabuticaba (Myrciaria sp.) a potential functional ingredient.

Phenolic compounds have attracted a lot of attention due to their benefits to human health. Jabuticaba (Myrciaria sp.) fruit has been described as an excellent source of these compounds, while Jabuticaba leaf, considered as plant residue, has shown functional effects. The present study aimed to characterize the phenolic profile in two different leaves extracts (hydroalcoholic ethanol and butanol) of Myrciaria sp. by UPLC-ESI-QTOF-MSE. A total of 40 phenolic compounds were tentatively identified. Jabuticaba leaf extracts presented a rich and diversified composition of phenolic compounds, especially flavonoids, being ellagic acid, quercetin 3-O-glucoside, gallocatechin, and epigallocatechin the most abundant in butanol extracts. Very distinct phenolic profiles were obtained depending on the the solvent indicating that specific preparations can be obtained from the jabuticaba leaf depending on the desired application. This work emphasized the potential of this residue vegetable to be used as a functional ingredient.

Spray-drying wall materials: relationship with bioactive compounds.

The encapsulation by spray drying is a common method of encapsulation on the food industry. Many biopolymers are described on the literature as wall materials for this purpose. As different wall materials are applied on spray drying, it is necessary to know their physicochemical characteristics. In view of the different applications for this technology, the objective of the present study is to discuss the physicochemical characteristics of several wall materials used in encapsulation of bioactive compounds by spray drying for human consumption. Among all biopolymers make blends of carbohydrate-based and protein-based biopolymers seems to be the better way to encapsulate bioactive compounds, especially when using vegetable proteins in view of reach a less allergenic product.

Chemical speciation: an instrument for evaluation of mineral bioavailability / Especiação química - uma ferramenta para avaliação da biodisponibilidade de minerais em alimentos

Chemical speciation allows knowing the the different chemical forms of metals in a sample. Sequential extraction procedures are used to evaluate the fractionation of the metals in solid matrices. Few studies are described in the literature related to chemical speciation in food. Residues from fruits and vegetables generated in industry processes results in significant nutritional losses. The nutritional value of a food containing a given mineral depends not only on its content, but also on its bioavailability. The present paper emphasizes the importance of chemical speciation in food, considering the amount of loss of fruits and vegetables, since they are great sources of minerals.

A especiação química permite conhecer as diferentes formas químicas de minerais em uma matriz. A extração sequencial identifica as diferentes frações químicas que um metal está na amostra. Há pouco relato na literatura da aplicação da extração sequencial em alimentos. Muitos resíduos de frutas e hortaliças são gerados em processos industriais caracterizando perda nutricional significativa. O valor nutricional dos minerais em um alimento está relacionado à quantidade deste e à sua biodisponibilidade. O presente estudo enfatiza a aplicação da extração sequencial em alimentos para melhor aproveitamento de resíduos de frutas e hortaliças, que são fontes de minerais.

Chemical speciation: an instrument for evaluation of mineral bioavailability / Especiação química: uma ferramenta para avaliação da biodisponibilidade de minerais em alimentos

Chemical speciation allows knowing the the different chemical forms of metals in a sample. Sequential extraction procedures are used to evaluate the fractionation of the metals in solid matrices. Few studies are described in the literature related to chemical speciation in food. Residues from fruits and vegetables generated in industry processes results in significant nutritional losses. The nutritional value of a food containing a given mineral depends not only on its content, but also on its bioavailability. The present paper emphasizes the importance of chemical speciation in food, considering the amount of loss of fruits and vegetables, since they are great sources of minerals.(AU)

A especiação química permite conhecer as diferentes formas químicas de minerais em uma matriz. A extração sequencial identifica as diferentes frações químicas que um metal está na amostra. Há pouco relato na literatura da aplicação da extração sequencial em alimentos. Muitos resíduos de frutas e hortaliças são gerados em processos industriais caracterizando perda nutricional significativa. O valor nutricional dos minerais em um alimento está relacionado à quantidade deste e à sua biodisponibilidade. O presente estudo enfatiza a aplicação da extração sequencial em alimentos para melhor aproveitamento de resíduos de frutas e hortaliças, que são fontes de minerais.(AU)