Fruit Flour Research Articles

Incorporation of Chokeberry Pomace into Baked Products: Influence on the Quality of the Dough and the Muffins

The use of pomace in bakery products opens up new possibilities for the management of waste products from the fruit industry. Such activities are integral to the concept of sustainable development and the circular economy. In this research, the quality of dough and final products was analyzed by replacing 10–50% of the typical flour (wheat, rice, and corn) with chokeberry pomace flour. The instrumental color measurements and the sensory analysis showed that the dough and the muffins made with the fruit flour were significantly different from the control samples. Flour substitutions of over 10%, while enriching muffins with chokeberry flour, led to a decrease in product quality (texture, dough rise, sensory quality), especially for muffins with gluten. The sensory study showed that a substitution of 10% of typical flour resulted in products acceptable to potential consumers, but a higher substitution reduced the overall quality. It was found that the use of chokeberry pomace in making muffins was limited and more feasible for gluten-free products.

Increasing the nutritional value of cupcakes and evaluating their quality

The use of non-traditional types of raw materials in the production of flour confectionery products makes it possible to increase the nutritional value of products and enrich them with useful nutrients (proteins, dietary fiber, vitamins, and minerals). During the study, organoleptic, chemical, microbiological, and biochemical methods of analysis of raw materials, semi-finished products and products were used to determine the chemical composition and calculate the nutritional value of the proposed cupcakes. Partial replacement of premium-grade wheat flour in the recipe for the Stolichny cake with stone fruit flour (pomegranate and apricot kernels) and whole-grain wallpaper wheat flour, as well as the introduction of highly sugared molasses, sunflower oil with the addition of olive oil, contribute to the improvement organoleptic and physicochemical characteristics of products, increase their functionality and do not lead to a deterioration in microbiological characteristics. Consumption of 100 g of developed fortified products ensures the degree of satisfaction of the daily requirement for protein by 19 %, fat – 8, carbohydrates – 14, dietary fiber – 28, minerals – 6–30, vitamins – 6–39 %. The results of the study will contribute to expanding the range of enriched muffins with increased nutritional value using traditional and non-traditional raw materials that ensure food safety and resource conservation.

Assessing the suitability of bread fruit flour for product development

Assessing the suitability of bread fruit flour for product development

A Comprehensive Review on the Antioxidant and Anti-Inflammatory Bioactives of Kiwi and Its By-Products for Functional Foods and Cosmetics with Health-Promoting Properties

Kiwi’s increased popularity as a healthy fruit with several agro-food applications has increased the amount of bio-waste produced like leaf, peel, and seed by-products, usually combined to form a kiwi pomace, which increases the environmental footprint of kiwi fruit and waste management costs. The aim of the present study is to thoroughly review and outline the nutritional content and bioactive components of both kiwi fruit and its by-products, as well as the innovative approaches to obtain and valorize kiwi’s bioactives, phytochemicals, vitamins, and nutrients in several functional food products, nutraceuticals, and cosmetics applications with health-promoting properties. The antioxidant and anti-inflammatory properties and mechanisms of action of the extracted polyphenols, flavonoids, flavones, organic acids, and other bioactive components in both the fruit and in its functional products are also elucidated. Emphasis is given to those bioactive ingredients and extracts from kiwi by-products that can be valorized in various functional foods, supplements, nutraceuticals, nutricosmetics, cosmeceuticals, and cosmetics-related applications, with antioxidant and anti-inflammatory health-promoting properties. Characteristic examples with reported health benefits are the functional kiwi fruit jelly (FKJ),fermented kiwi fruit products like wine, starchy kiwi fruit flour (SKF), and kiwi-derived functional protein bars, cheese and flour, as well as several nutraceuticals and functional cosmetics with kiwi bioactives improving their antioxidant, antiaging, and photoprotective properties, collagen synthesis, skin density, hydration, elasticity, and the wound healing process, while beneficially reducing skin roughness, wrinkles, hyperpigmentation, keratinocyte death, and DNA and cell damage. The limitations and future perspectives for these kiwi bioactive-based applications are also discussed.

Metroxylon sagu Rottb. Fruit Flour as Potential Prebiotics for Selected Probiotics and Phytochemical Profiling of its Methanolic Extract by LC-MS/MS

The plant of Metroxylon sago Rottb. which is found abundantly in Indonesia, Malaysia, Philippines, and Papua New Guinea, is famous as carbohydrate producing plants. The sago fruit has not been yet extensively used, although they are rich in oligosaccharides which is potential as prebiotic. Sago fruit flour was studied as growth substrate for five selected probiotics and phytochemical profile of its methanol extracts were determined. All bacteria grew well up to 24 h on the growth medium containing sago fruit flour as carbohydrate substitute. However, Lacticaseibacillus rhamnosus FNCC 0099 and Lactobacillus acidophilus FNCC 0051 showed viability stability up to 72 h, while the others were slightly decreased. The sago fruit flour contained 20.4 mg/g total sugars, 14.8 mg QE/g flavonoids, and 36.7 mg GAE/g phenolics. After extraction of the fruit flour with 80% methanol using an ultrasonicator at 55 °C at 40 kHz for 40 min, the extract was analysed for its phytochemical profiles using untargeted LC-MS/MS screening with negative ionization mode. Seven compounds categorised in three distinct groups i.e., sugar alcohol, plant glycosides and fatty acids, have been identified as having possible prebiotic activity. These include ((1xi)-1,5-anhydro-2,3,6-tris-O-(carboxymethyl)-1-methyl-4-O-methyl-D-glucitol), quercitrin, (15Z)-9,12,13-trihydroxy-15-octadecenoic acid, corchorifatty acid F, 3,5-dihydroxy-2-(4-hydroxyphenyl)-4-oxo-3,4-dihydro-2H-chromen-7-yl-hexopyranoside, gynocardin, and (4-methylumbelliferone)-b-D-glucopyranoside. As the sago fruit flour has been proved as potential prebiotic in this study, its extensive prebiotics activity, prebiotic index, and stability under digestive condition will be subjected for further study.

Alternative Media from Mangrove Fruit for the Growth of Shigella dysentery, Escherichia coli, and Salmonella typhi bacteria

Objectives: Mangroves are rich in bioactive substances that support bacterial growth. The fruit of the mangrove tree can serve as a valuable source of carbohydrates, making it a potential substitute for Nutrient Agar (NA) as a growth medium. Methodology and Results: The samples in this study were suspensions of Shigella dysentery, Escherichia coli, and Salmonella typhiwith 16 replications. Thus, the total number of samples in this study was 94 samples. The samples were isolated and identified as colony growth on alternative Mangrove and NA media. The results showed that in alternative media prepared from Mangrove fruit flour, there was a significant growth difference (p-value <0,01) between S. dysentery bacteria with an average of 61 colonies, E. coli bacteria with an average of 2 colonies, and S. typhi bacteria with an average of 2 colonies. The comparison between media of Mangrove and NA also showed a significant growth difference with p-value < 0,01. Conclusions: Mangrove media has been found to be less conducive to the growth of S. dysentery, E. coli, and S. typhi bacteria, despite being a more cost-effective option compared to NA. Notably, S. dysenteriae bacteria exhibit greater potential for propagation in this medium. Keywords: Alternative, culture, mangrove, media, nutrient agar

Evaluation of the nutritional potential of peach palm flour and its application in crunchy snacks

The pupunheira (Bactris gasipaes Kunth) is a palm tree native to the Amazon rainforest, and its fruits have high nutritional quality and are highly appreciated by the population where the fruits occur. One of the ways of processing this raw material is the production of flour, which expands the possibilities of industrial application. Therefore, the objective of this study was to produce peach palm fruit flour, evaluate its physical-chemical, properties technological, antioxidant activity, and carotenoid content, elaborate snack-type biscuit formulations with different concentrations of peach palm flour in substitution for corn flakes, and evaluate the physical-chemical characteristics and carotenoid content of the biscuits. Peach palm flour had low moisture content (6.15%), protein (4.82%), and fiber (5.07%); however, it had a considerable carbohydrate content (77.62%), energy value (386,84 kcal), and carotenoids. The technological properties showed a high rate of water and oil absorption and emulsifying activity; however, it did not show foaming capacity or gel formation. The replacement of corn flakes by peach palm flour showed an increase in fiber, ash, lipids, and carotenoids and intensified the orange color of the cookies.

Increasing Nutritional Value of Cottage Cheese Products by the Rúbus idáeus Fortification

The cottage cheese and cottage cheese products introduction in the diet enables to compensate the protein deficiency observed in a significant part of the population. A man can increase cottage cheese product consumer supply by the non-dairy component use, in particular fruit ones. The research aims at cottage cheese product development with the introduction of raspberry fruits Rubus idaeus processing product for the finished product fortification with biologically active substances and organoleptic properties improvement. To amplify the cottage cheese product produced by the cow milk fermentation with a mesophilic starter culture Chr.Hansen CHN-22 (50U) by the thermoacid method (control sample), a man used flour obtained by drying fresh raspberry fruits of the variety “Vislucha” in a dehydrator to a final moisture content of 2–5 % followed by grinding in a dry grinding mill (sample 1); and fruits dried in a freeze dryer to a final moisture content of 2–5 % (sample 2). A man introduced fruit ingredients in the amount of 4 % by weight of the cottage cheese at the time of its semi-readiness with the removal of most of the whey. The authors evaluated organoleptic properties of the cottage cheese product samples using a developed score scale. During the tasting, the sample 2 (with freeze-dried fruits added) scored the maximum possible 15 points, whereas sample 1 (with fruit flour added) – 12. The research demonstrates that the consumption of 100 g of the developed cottage cheese product will satisfy the daily need for vitamin C: for an adult – by 28 %, for a child – by 83 %. A man developed technological process for the manufacture of the cottage cheese product with a functional fruit component.

Assessing the impact of chañar and green tea extracts on pectin active packaging for extended food preservation

Pectin active films for food packaging were prepared using polyphenol-enriched natural extracts of chañar (Geoffroea decorticans, MeGd) fruit flour and green tea (Camellia sinensis, AqGTd) leaf decoction. For comparison, a natural antioxidant such as ascorbic acid (Ascorbic) was used. The effect of these extracts on the structural, mechanical, optical and functional properties of active food packaging was studied. It was shown that MeGd and AqGTd extracts formed secondary interactions with pectin functional groups. These extracts improved the ductility of active films through plasticizing and crosslinking mechanisms, respectively. In addition, they caused the appearance of coloration in the film while maintaining transparency and prolonging the shelf life of a sunflower oil in the following order: film-AqGTd > film-MeGd ⋍ film-Ascorbic ⋍ film-Pectin > Control.

Characterization and evaluation of flour's physico-chemical, functional, and nutritional quality attributes from edible and non-edible parts of papaya

Papaya fruits different edible and non-edible portions are valued for the abundance of numerous nutrients and therapeutic benefits. The study was aimed to examine the physico-chemical properties, bioactive compounds (total phenolics and total flavonoids), antioxidant activity and microstructure analysis of the peel, pulp and seed flour of both ripe and unripe papaya. The results demonstrated the different portions of both ripe and unripe papaya fruit flour differed significantly with respect to almost all quality attributes within them. The physico-chemical variations have been evaluated through evaluation of the pH, moisture content, TSS, and ascorbic acid content of the papaya fruits during both ripening stages. Statistically significant variations (p < 0.05) were observed between two distinct stages of ripening. The concentration of ascorbic acid in the fruit revealed a notable increase as it matured, while the pH, moisture, and TSS all exhibited a substantial decrease (p < 0.05) during the immature stage. The unripe peel showed the most significant level of bulk density, tapped density, swelling capacity, crude fiber, and TFC whereas the unripe seed showed the highest value of ash, crude fat, and TPC. For the rest of the value, ripe pulp and seed flour showed a significantly higher value than others. The total phenolic content in seed flour and the total flavonoid content of peel flour were 196.9 ± 0.03 and 164.9 ± 0.08 mgQE/100 g, respectively, at unripe conditions. An immense amount of antioxidant activity was found in ripe (20.48 ± 0.54%) and unripe (16.05 ± 0.32%) peels flour. The flour granules' diverse morphological forms and particle sizes were identified by SEM analysis. The versatility of papaya and its various components provides opportunities for applications in the food, pharmaceutical, cosmetic, and agricultural industries. The papaya fruit flour of different portions have unique functional, nutritional, and morphological characteristics that may contribute to the development of gluten free flour based value added baked products.

Full utilization of the yellow passion fruit peel: Chemical characterization and valorization to reduce biomass waste

The yellow passion fruit is a well-known fruit worldwide and Brazil is one of its largest producers, mainly of the juice generated from the pulp. This production feeds thousands of people every year and contributes to a significant portion of the country's economic movement. Regarding this production, large amounts of waste are generated from the disposal of passion fruit peels, which causes serious environmental problems. The objective of the present study was to chemically characterize the yellow passion fruit peel before (flour) and after (residue) pectin extraction. Acid extraction of pectin, acid hydrolysis of flour and analysis by high-performance liquid chromatography (HPLC) were carried out to obtain the chemical content of the yellow passion fruit peel. The results showed that the mass balance of yellow passion fruit flour is close to 100% and has significant amounts of cellulose and hemicellulose (around 50% and 20% respectively), which can be used for several purposes. Furthermore, the residue generated (after pectin extraction) also presents cellulose (13%) and hemicellulose (1%), confirming the excellent nutritional value of the whole biomass. Additionally, the amount of pectin found in the present work places the yellow passion fruit as an important source of this polysaccharide and directs it to the industrial use of compounds that require a gelling structure in the composition of the product. Therefore, the present study represents an important starting point for the use of the chemical content of yellow passion fruit residues to produce several compounds of industrial interest, as well as the minimization of the environmental damage that occurs with the disposal of the peels.

Rapid quantification of phenolic content and antioxidant activity in cookies produced with amazonian palm fruit flour using Micro-NIR spectrometer and PLS regression

There are several reports of the potential benefits of phenolic compound (PC) in food products, due to their antioxidant activities (AC). However, in recent years, new research results have demonstrated that PC has potential health risks due to the reduction in absorption of protein nutrients and cytotoxic effects. The PC and AC quantifications are laborious and time-consuming methods, therefore it is necessary to develop simple, fast and precise method to determine these parameters, not only in the raw materials, but also in food products. Therefore, this study focused on the potential of Micro-NIR spectrometer data modeled with partial least square regression to predict PC and AC in processed food (cookies) prepared with peach palm (PP), that is rich in PC. The cookies were prepared using 12.5 to 100 % of PP flour in substitution to wheat flour (WF). The NIR model for AC, determined by the ferric reducing antioxidant power (FRAP) method, shows R2cv = 0.93 (regression coefficient of cross-validation step); RMSECV = 0.05; R2p = 0.87 (regression coefficient of prediction step); RMSEP = 0.04; RPD = 2.73, and by 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) radical capture (ABTS) exhibit R2cv = 0.83; RMSECV = 3.72; R2p = 0.70; RMSEP = 4.12; RPD = 1.76, and for PC, determined by Folin-Ciocalteu, shows R2cv = 0.86; RMSECV = 0.44; R2p = 0.80; RMSEP = 0.43; RPD = 2.04. These excellent results, mainly for FRAP and PC, demonstrated that portable NIR spectrometers could be a fast, simple and reliable method to predict PC and AC in cookies prepared with different proportion of PP flour and WF. Similar models can also be developed to predict PC and AC in other food products.

Functional and Selected Chemical Properties of Wheat, Tropical Almond and Pawpaw Fruit Flours and Their Blends

Tropical Almond and pawpaw fruits are highly underutilized hence; the objectives were to improve their utilization in preparation of conventional foods. Six (6) blend samples A to F were formulated. Sample A (100 % wheat flour) was used as the control, B (60 % Wheat flour: 0 % Almond Flour: 40 % Pawpaw Flour), C (60 % Wheat flour: 10 % Almond Flour: 30 % Pawpaw Flour), D (60 % Wheat flour: 20 % Almond Flour: 20 % Pawpaw Flour), E (60 % Wheat flour: 30 % Almond Flour: 10 % Pawpaw Flour), F (60 % Wheat flour: 40 % Almond Flour: 0 % Pawpaw Flour). The functional, proximate and selected phytochemicals of the flours and their blends were evaluated using standard methods. Results showed that the bulk density, foaming capacity, water absorption capacity, oil absorption capacity, swelling capacity and gelation temperature of the flours ranged from 0.63-0.70 g/ml, 0.10-0.55 %, 1.15-2.65 ml/g, 0.46-1.65 ml/g, 0.10-2.90 ml/g and 86.00 oC-90.00 oC respectively. The proximate composition ranged from 6.27-9.77% for moisture, 2.01-5.80 % for ash, 6.56-37.6 % for fat, 0.35-1.12 % for fiber, 6.01-20.67 % for proteins 27.93-77.34 % for carbohydrates and 369.8-534.08 Kcal/100g of energy. The anti-nutrients content of the flours ranged from 0.70-0.90 mg/100g, 0.01-0.17 mg/100g, 0.20-0.96 % for oxalates, cyanide and tannins respectively. This research indicates that almond and pawpaw floor blends could serve as functional and nutritional ingredients in foods at 40 % and 10 % almond and pawpaw flours in wheat respectively.

Evaluation of proximate composition, functional and pasting properties of millet-based breakfast cereals supplemented with soybean and date fruit flours

This study was designed to evaluate the proximate composition, functional and pasting properties of breakfast cereals produced from blends of millet, soybean and date fruit flour. Soybeans and date fruits were separately processed into flours and used at varying replacement levels (5-30% soybean and 5-20% date fruit) for malted millet flour in the production of breakfast cereals with breakfast cereal produced from 100% malted millet flour as control. The proximate composition, functional and pasting properties of the breakfast cereals were determined using standard methods. The moisture, crude protein, fat, crude fibre and ash contents of the breakfast cereals increased significantly (p&lt;0.05) with increase in substitution of soybean and date fruit flours from 7.19-7.63%, 7.69-18.32%, 3.09-4.03%, 2.47-3.86% and 1.21-2.07, respectively, while the carbohydrate and energy contents decreased from 78.37-64.13% and 371.99-365.10KJ/100g, respectively. The functional properties (bulk density, water absorption capacity, oil absorption capacity, solubility index, swelling and gelation capacities) of the samples increased significantly (p&lt;0.05) with increase in substitution of soybean and date fruit flours from 0.36-1.55g/cm3, 43.54-86.54ml/g, 57.36-91.76ml/g, 76.72-132.72%, 1.55-2.14g/g and 1.32-1.72g/g, respectively. The pasting properties of the samples also showed that the peak viscosity, trough viscosity, final viscosity, peak time and pasting temperature increased as the levels of addition of soybean and date fruit flours increased in the products, while their breakdown and setback viscosities decreased. The study showed that the proximate composition, functional and pasting properties of millet‑based breakfast cereals could be improved by supplementing millet flour with different proportions of soybean and date fruit flours in the preparation of good quality breakfast cereal products.

Nutrient Composition and Sensory Properties of Breakfast Cereals Produced from Millet Flour Supplemented with Soybean and Date Fruit Flours

This study was designed to evaluate the nutrient composition and sensory properties of breakfast cereals produced from blends of millet, soybean and date fruit flour. Soybean and date fruit flours were used at varying replacement levels (5-30% soybean and 5-20% date fruit) for malted millet flour in the production of breakfast cereals with breakfast cereal produced from 100% malted millet flour as control. The nutrient composition and sensory properties of the breakfast cereals were evaluated using standard methods. The moisture, crude protein, fat, crude fibre and ash contents of the breakfast cereals increased significantly (p&lt;0.05) with increase in substitution of soybean and date fruit flours from 7.19-7.63%, 7.69-18.32%, 3.09-4.03%, 2.47-3.86% and 1.21-2.07, respectively, while the carbohydrate and energy contents decreased from 78.37-64.13% and 371.99-365.10KJ/100g, respectively. The mineral composition of the breakfast cereals also increased significantly (p&lt;0.05) with increase in substitution of soybean and date fruit flours from 17.86-96.52mg/100g (calcium), 58.47-132.72mg/100g (potassium), 79.01-120.76mg/100g (phosphorus), 16.54-86.54mg/100g (magnesium), 1.55-2.14mg/100g (iron) and 1.32-1.72mg/100g (zinc), respectively. The thiamine, riboflavin, niacin, ascorbic acid, vitamin A and folic acid contents of the samples equally increased significantly (p&lt;0.05) with increase in substitution of soybean and date fruit flours from 1.36-2.57mg/100g, 2.36-3.51mg/100g, 2.14-3.56mg/100g, 1.55-2.22mg/100g, 2.23-4.26mg/100g and 1.02-1.81mg/100g, respectively. The sensory properties of the samples showed that the porridge made from the control sample (Breakfast cereal made with 100% malted millet flour) was the most acceptable to the panelists and also differed significantly (p&lt;0.05) from those prepared from the substituted samples in colour, texture, taste and flavour. The study, however, showed that the nutrient contents and sensory properties of millet based breakfast cereals could be improved by supplementing millet flour with different proportions of soybean and date fruit flours in the preparation of nutrient-dense and acceptable breakfast cereal products.

Functional properties and chemical constituents of eight underutilized Ghanaian legumes

The aim of this study was to determine the potential of some Ghanaian underutilized legumes in helping to reduce the problems of poverty, hunger and malnutrition among the vulnerable group of the Ghanaian population. The study looked into the functional properties, fat and fatty acid distribution, raffinose, sucrose, glucose, fructose, calcium, magnesium, sodium, potassium, iron, copper, manganese, zinc, cyanide and isoflavone contents of raw and processed seed flours of Cajanus cajan, Canavalia ensiformis, Canavalia gladiata, Mucuna pruriens, Parkia biglobosa, Phaseolus lunatus and Vigna subterranea. The parameters mentioned above were also determined for raw fruit flour of Dialium guineense. In addition to these, the study also looked into the crude protein and starch contents of the raw and processed seed flours of Canavalia gladiata, Parkia biglobosa and Vigna subterranea. The obtained results suggest that the legumes may have untapped potential, which may be exploited to help assist in reducing hunger, malnutrition and poverty in Ghana. Results of the functional properties reveal that the legumes may serve useful roles in various food products. For instance, velvet tamarind (Dialium guineense) flour may be useful in infant food formulations because of it high solubility and low bulk density. African Locust bean (Parkia biglobosa) flour had the highest fat content among the studied flours, recording a fat content of approximately 14%. It may therefore be economical to express the oil and use the oil as an edible oil or for industrial applications for products such as soaps, shampoos, paints, etc. This means the properties of the oil of African Locust bean flour need to be studied to know the uses of the oil. Unsaturated fatty acids in the cis configuration formed more than 50% of the fatty acids in all the legumes. This observation coupled with the low sodium content of all the legumes suggest that these legumes may be suitable for consumption to prevent cardiovascular diseases. The daily nutrient needs of individuals can be met by the consumption of the appropriate amounts of these legumes. For example, 375.25 g of processed velvet beans (Mucuna pruriens) flour may be able to meet the adequate intake (AI) of 350 mg/day magnesium for adult males.

Development of a Clean Label Mayonnaise Using Fruit Flour.

Over the past few years, clean label food has been growing, meaning that consumers are searching for shorter and simpler ingredient lists composed of familiar and natural ingredients. The objective of the present work was to develop a vegan clean label mayonnaise, replacing the additives with fruit flour obtained from fruit reduced commercial value. The mayonnaises were prepared by replacing the egg yolk with 1.5% (w/w) lupin and faba proteins, while fruit flour (apple, nectarine, pear, and peach flour) was incorporated to substitute sugar, preservatives, and colorants. Texture profile analysis and rheology-small amplitude oscillatory measurements were performed to evaluate the impact of the fruit flour on mechanical properties. The mayonnaise antioxidant activity was also analyzed in terms of color, pH, microbiology, and stability measurements. The results showed that mayonnaises produced with fruit flour had better structure parameters in terms of viscosity, and texture, but also improved pH and antioxidant activity (p < 0.05) compared to the standard mayonnaise (mayonnaise without fruit flour). The incorporation of this ingredient into mayonnaise increases the antioxidant potential, though it is in lower concentrations compared to the fruit flours that compose them. Nectarine mayonnaise showed the most promising results in terms of texture and antioxidant capacity (11.30 mg equivalent of gallic acid/100 g).

Camu-Camu Flour Processed in Conventional Oven and Solar Dryer: Quality Product and Accessible Low Technology Products as an Opportunity to Family Agriculture

The culture of camu-camu fruit is one of the most promising in the Amazon region; with proper industrialization the fruit could contribute to local food security, which raises excellent opportunities to further elaborate products with higher aggregate value to introduce to population living in natural producing areas. The aim of this research was to carry out a comparison of the agro-industrial and nutritional quality of fruit flour prototypes and residues from the processing of camu-camu dehydrated in a conventional electric oven and an alternative solar dryer, verifying the possibility of obtaining a standardized flour product with the techniques used. The camu-camu fruits was harvested in March of 2018 at Morena Lake, Boa Vista municipality, Roraima State, Brazil and, processed into flour at Embrapa Laboratories. Furthermore, an analysis of moisture, soluble solids, titratable acidity, pH, color and N, P, K, Ca, Mg, S, Cu, Zn, Mn, Fe and B contents of the flour, were carried out and evaluated. The experimental design was completely randomized in a factorial scheme, evaluating three raw materials by two drying methods. The data was statistically validated using an analysis of variance, when there was statistical difference, the means of agroindustrial and elemental characteristics were compared by the T (0.05) and Tukey (0.05) tests. The main quality differences in the interaction between raw materials and drying methods are in moisture, soluble solids, titratable acidity, color and P, K and Ca contents. In general, the macro and microelement contents of the camu-camu flour dehydrated in a hot air oven with forced ventilation, and in a low-cost convection solar dehydrator presented the following order N &amp;gt; K &amp;gt; P &amp;gt; Ca &amp;gt; S &amp;gt; Mg &amp;gt; Mn &amp;gt; Fe &amp;gt; B &amp;gt; Zn &amp;gt; Cu. The evaluated camu-camu flours are presented as alternatives for the integral use of the fruit and processing residues, having satisfactory qualities, with the possibility of being used in agro-industrial products.

Investigation of the possibilities of using oleaster fruit flour in the production of low-fat- low-cholesterol mayonnaise

The aim of the study is to investigate the possible usage of oleaster fruit flour (OFF) (Elaeagnus angustifolia) in mayonnaise formulation by reducing the fat and egg yolk ratios. Mayonnaise samples with four different formulations as control, low-fat low-cholesterol mayonnaise-I (LFCM-I), low-fat low-cholesterol mayonnaise-II (LFCM-II) and low-fat low-cholesterol mayonnaise-III (LFCM-III) were produced. The oil, egg yolk and sugar ratios were decreased with the incremental percentage of OFF. The substitution of egg yolk and fat in the mayonnaise formula by the addition of OFF caused an increase in pH value, viscosity, firmness, consistency and work of shear, whereas a decrease in the acidity, total cholesterol content, peroxide value, TBARs value and conjugated dienes ratio. Considering all of the physical and chemical analysis results, the OFF can be used as a fat and egg yolk substitute in the mayonnaise formula; however, it was concluded that the mayonnaise-like sauce, which has higher emulsion stability and better physical characteristics, can be obtained by combining OFF with various stabilizers.

Cerrado and Pantanal fruit flours affect gut microbiota composition in healthy and post-COVID-19 individuals: an invitro pilot fermentation study.

Cerrado and Pantanal plants can provide fruits with high nutritional value and antioxidants. This study aims to evaluate four fruit flours (from jatobá pulp, cumbaru almond, bocaiuva pulp and bocaiuva almond) and their effects on the gut microbiota in healthy (HD) and post-COVID-19 individuals (PC). An invitro batch system was carried out, the microbiota was analysed by 16S rRNA amplicon sequencing and the short-chain fatty acids ratio was determined. Furthermore, the effect of jatobá pulp flour oil (JAO) on cell viability, oxidative stress and DNA damage was investigated in a myelo-monocytic cell line. Beyond confirming a microbiota imbalance in PC, we identified flour-specific effects: (i) reduction of Veillonellaceae with jatobá extract in PC samples; (ii) decrease in Akkermansia with jatoba and cumbaru flours; (iii) decreasing trend of Faecalibacterium and Ruminococcus with all flours tested, with the exception of the bocaiuva almond in HD samples for Ruminococcus and (iv) increase in Lactobacillus and Bifidobacterium in PC samples with bocaiuva almond flour. JAO displayed antioxidant properties protecting cells from daunorubicin-induced cytotoxicity, oxidative stress and DNA damage. The promising microbiota-modulating abilities of some flours and the chemopreventive effects of JAO deserve to be further explored in human intervention studies.