Jabuticaba Peel Research Articles

Production of Long Fermentation Bread with Jabuticaba Peel Flour Added: Technological and Functional Aspects and Impact on Glycemic and Insulinemic Responses.

The consumption of jabuticaba (Plinia cauliflora), a native Brazilian fruit, has shown promising results concerning some metabolic disorders. Therefore, studying it may aid in the development of products capable of preventing or delaying pathological conditions. The objective of the present study was to formulate a functional sourdough bread with the inclusion of jabuticaba peel flour (JPF) and to evaluate the effect on the postprandial response. The proximate composition of the JPF and bread, the stability of the antioxidant compounds after baking, and the functional activity in a clinical trial were carried out to develop the product and guarantee its quality. JPF increased the fiber content of the bread in comparison to the control from 1.0 g/100 g to 2.3-2.9 g/100 g. Also, the antioxidant capacity increased 1.35 to 3.53 times by adding JPF to the bread, as well as the total reducing capacity (1.56 to 2.67 times). The bread's shelf life was guaranteed for seven days. In the clinical trial, the consumption of control bread resulted in a glycemia peak at 30 min, remaining high until 45 min; for the JPF bread, we noticed a less prominent peak at 45 min and a decrease with less inflection until 180 min. The serum antioxidant capacity of the individuals increased after the 3 h. Although no statistical difference was observed between the groups in the satiety profile, JPF bread presented higher scores after 60 min. Furthermore, a lessened desire to eat other foods and hunger was observed after consuming JPF bread. The inclusion of JPF in the bread manufacturing process promoted a longer shelf life and increased nutritional quality.

Application of functional compounds from agro-industrial residues of Brazilian's tropical fruits extracted by sustainable methods in alginate-chitosan microparticles

The extraction and encapsulation of bioactive compounds have emerged as promising strategies to enhance their utility in various industrial applications. This study explores functional compounds derived from tropical fruit waste, including grape pomace, jabuticaba, and dragon fruit. These compounds were extracted using sustainable methods such as ultrasound-assisted extraction, maceration, and pressurized liquid extraction for incorporation into alginate and chitosan microparticles. Among the extraction methods employed, pressurized liquid extraction demonstrated the highest efficiency in recovering phenolic compounds, anthocyanins, and betalains. The optimized microparticles were tailored to specific fruit sources, with chitosan concentrations of 0.19%, 0.27%, and 0.34%, and alginate concentrations of 2.26%, 1.79%, and 1.73% for grape pomace, dragon fruit husk, and jabuticaba peel, respectively. These microparticles exhibited encapsulation efficiencies ranging from 98.43% to 99.78%. Furthermore, they displayed low solubility (0.23%–0.39%) and high hygroscopicity (38.92%–41.01%). In vitro gastrointestinal digestibility tests showed that the bioaccessibility of the phenolic compounds reached up to 95%. This finding suggests that the encapsulated bioactive compounds remain highly bioavailable, making them potentially valuable in the development of pharmaceutical and health products as well as functional foods. In conclusion, this research underscores the significance of valorizing tropical fruit by-products in Brazil through pressurized liquid extraction, followed by their efficient encapsulation within alginate and chitosan matrices. This process not only reduces waste but also opens up exciting avenues for applications in the food and pharmaceutical sectors.

Incorporation of microencapsulated polyphenols from jabuticaba peel (Plinia spp.) into a dairy drink: stability, in vitro bioaccessibility, and glycemic response

This work incorporated bioactives extracted from jabuticaba peel in the form of concentrated extract (JBE) and microencapsulated powders with maltodextrin (MDP) and gum arabic (GAP) in a dairy drink, evaluating its stability, in vitro bioaccessibility, and glycemic response. We evaluated the pH, acidity, colorimetry, total phenolics and anthocyanins, antioxidant capacity, degradation kinetics and half-life of anthocyanins, bioaccessibility, and postprandial glycemic physicochemical characteristics response in healthy individuals. The drinks incorporated with polyphenols (JBE, GAP, and MDP) and the control dairy drink (CDD) maintained stable pH and acidity over 28 days. In color, the parameter a*, the most relevant to the study, was reduced for all formulations due to degradation of anthocyanins. Phenolic and antioxidant content remained constant. In bioaccessibility, we found that after the gastrointestinal simulation, there was a decrease in phenolics and anthocyanins in all formulations. In the glycemic response, we observed that the smallest incremental areas of glucose were obtained for GAP and JBE compared to CDD, demonstrating that polyphenols reduced glucose absorption. Then, the bioactives from jabuticaba peel, incorporated into a dairy drink, showed good storage stability and improved the product’s functional aspects.

Synthesis and Optimization of biosorbent using jabuticaba peel (Myrciaria cauliflora) for anthocyanin recovery through adsorption

Synthesis and Optimization of biosorbent using jabuticaba peel (Myrciaria cauliflora) for anthocyanin recovery through adsorption

Ultrasound-assisted extraction and concentration of phenolic compounds from jabuticaba sabará (Plinia peruviana (Poir.) Govaerts) peel by nanofiltration membrane

Jabuticaba peel, rich in antioxidants, offering health benefits. In this study, the extraction of phenolic compounds from jabuticaba peel using ultrasound-assisted (UA) and their subsequent concentration by nanofiltration (NF) employing a polyamide 200 Da membrane was evaluated. The UA extractions were conducted using the Central Composite Rotatable Design (CCRD) 22 methodology, with independent variables extraction time (11.55 to 138 min) and temperature (16.87 to 53.3 °C), and fixed variables mass to ethanol solution concentration at pH 1.0 (1:25 g/mL), granulometry (1 mm), and ultrasonic power (52.8 W). The maximum concentrations obtained were 700.94 mg CE/100 g for anthocyanins, 945.21 mg QE/100 g for flavonoids, 133.19 mg GAE/g for phenols, and an antioxidant activity IC50 of 24.36 μg/mL. Key phenolic compounds identified included cyanidin-3-glucoside, delphinidin-3-glucoside, and various acids like syringic and gallic. NF successfully concentrated these compounds, enhancing their yield by up to 45%. UA and NF integrate for sustainable extraction.

Drying kinetics and thermodynamic properties of jabuticaba peel

Jabuticaba is a fruit of high nutritional value, and the peel, which is usually discarded, contains nutrients in greater concentration. An alternative for the use of jabuticaba bark is the preparation of flour. The aim of this research was to analyze the drying kinetics of jabuticaba bark by adjusting mathematical models and determining the effective diffusion coefficient, activation energy, and thermodynamic properties at different drying temperatures. The jaboticaba residues were dried in a forced ventilation oven at different temperatures of 45, 55, 65, and 75°C. Among the various models analyzed, Page was employed to streamline the drying phenomenon. The research observed that effective diffusion coefficient decreased with increasing temperature, and the activation energy for the liquid diffusion on drying was 32.63 kJ mol-1. Furthermore, enthalpy and entropy decreased with increasing drying temperature, while Gibbs’ free energy increased with increasing drying temperature.

Sequential extraction of anthocyanins and pectin from jabuticaba (Plinia cauliflora) peel: Peel pretreatment effect and ultrasound-assisted extraction.

The jabuticaba bark is rich in anthocyanins and fibers, and its use may be of industrial interest. In the food sector, its used as an ingredient in the production of fermented products, liqueurs or enriched flours. It also has pharmaceutical and cosmetic applications. The objective was to evaluate the effect of pretreatment and fresh use of jabuticaba peels in the extraction of total phenolic compound (TPC) and total anthocyanin (TA) contents with and without ultrasound assistance and in the sequential extraction of pectin from the residue. In the TPC and TA extraction, a 3x2 factorial design was used. For conventional anthocyanin extraction (CAE), occurred in an incubator under agitation. For ultrasound-assisted anthocyanin extraction (UAE) was utilized an ultrasonic homogenizer with probe (20 kHz, 160 W). The extracts were quantified (TPC, TA, antioxidant activity and color). The residues were characterized and used for sequential pectin extraction, which was quantified and characterized. The results were subjected to analysis of variance. Fresh jabuticaba peel is a residue that can be used to sequentially extract phenolic compounds, particularly anthocyanins and pectin. The use of ultrasound (UAE) was less efficient than CAE for extracting TPC and TA or performing sequential extraction on all pretreatment peels.

MATHEMATICAL MODELING OF THE BIODIESEL OXIDATION PROCESS IN THE PRESENCE OF NATURAL ETHANOLIC EXTRACTS OF JABUTICABA PEELS, GABIROBA LEAVES, AND HIBISCUS FLOWERS

Natural additives with antioxidant properties can be used as biodegradable and sustainable alternatives to synthetic products, because they can inhibit the biodiesel oxidation reaction, increasing oxidative stability and extending its storage period. This research evaluated the efficiency of jabuticaba peels, gabiroba leaves, and hibiscus flowers in ethanolic extracts, analyzing through the simplex-centroid design, the induction periods (IP) and rate constants (k) of the biodiesel oxidation reaction at 110 °C. Antioxidant activity was observed in all extracts, either decreasing k or increasing the IP. The mathematical models obtained showed coefficients of determination greater than 0.9400, a non-significant lack of fit at the 5% level, and low dispersion between predicted and experimental data, indicating that the 1st order reaction fit was appropriate and can be used for predictive purposes. In this work, the optimization was performed with maximization of IP and minimization of k showing that the mixture containing 25% of jabuticaba peels extract and 75% of gabiroba leaves extract was the most suitable, because proportionally increased the IP and decreased k of the biodiesel oxidation reaction. It is possible to suggest the use of jabuticaba peels extract or gabiroba leaves extract as well as various combinations between them as antioxidant additives.

Maceration of soybean oil with jabuticaba peel and rosemary leaves: An affordable and effective approach to enhance frying oil's stability

This research explored the antioxidant potential of rosemary and jabuticaba peel in enhancing the stability of soybean oil during frying. The oils were infused with a 5% concentration of these ingredients and then allowed to rest for 4 h before being used in a marathon of 16 potato frying cycles. The study measured and observed compelling improvements in oil's stability throughout these cycles, indicated by decreased acidity indices, peroxide levels, and polar compounds. Remarkably, rosemary and jabuticaba peel decreased acid indices by 39% and 31%, reduced peroxides by 58% and 42%, and curtailed polar compounds by 25% and 21%, respectively, after the completion of the frying sequences. Utilizing an exhaustive Check-all-that-apply (CATA) and consumer study for evaluation, significant sensory benefits were observed when using jabuticaba peel in the frying oil. The fried potatoes maintained a consistent and appealing taste, aroma, and golden appearance. Importantly, jabuticaba peel outperformed rosemary in preserving the key attribute of crispiness, effectively sustaining this desirable characteristic over sixteen consecutive frying cycles. What sets this study apart is its innovative focus on the previously unexplored antioxidant capabilities of jabuticaba peel, showing how these can transform the typical frying process. The results highlight the potential of natural antioxidants as a robust approach to increase the frying cycles of soybean oil, leading to more health-conscious and sustainable culinary practices.

Revealing the Potential Impacts of Nutraceuticals Formulated with Freeze-Dried Jabuticaba Peel and Limosilactobacillus fermentum Strains Candidates for Probiotic Use on Human Intestinal Microbiota.

This study evaluated the impacts of novel nutraceuticals formulated with freeze-dried jabuticaba peel (FJP) and three potentially probiotic Limosilactobacillus fermentum strains on the abundance of bacterial groups forming the human intestinal microbiota, metabolite production, and antioxidant capacity during in vitro colonic fermentation. The nutraceuticals had high viable counts of L. fermentum after freeze-drying (≥ 9.57 ± 0.09 log CFU/g). The nutraceuticals increased the abundance of Lactobacillus ssp./Enterococcus spp. (2.46-3.94%), Bifidobacterium spp. (2.28-3.02%), and Ruminococcus albus/R. flavefaciens (0.63-4.03%), while decreasing the abundance of Bacteroides spp./Prevotella spp. (3.91-2.02%), Clostridium histolyticum (1.69-0.40%), and Eubacterium rectale/C. coccoides (3.32-1.08%), which were linked to positive prebiotic indices (> 1.75). The nutraceuticals reduced the pH and increased the sugar consumption, short-chain fatty acid production, phenolic acid content, and antioxidant capacity, besides altering the metabolic profile during colonic fermentation. The combination of FJP and probiotic L. fermentum is a promising strategy to produce nutraceuticals targeting intestinal microbiota.

Estimation of the storage time of biodiesel at room temperature in mixture with natural antioxidants and metallic ions: A semi-empirical study

Biodiesel is derived from renewable sources and can be considered as an energy alternative to partially replace diesel. However, it contains unsaturated organic molecules in its composition, which increases its tendency towards oxidative degradation when exposed to oxygen in the air and metallic ions. Consequently, this leads to alterations in the physicochemical properties of biodiesel. To inhibit or delay the oxidative process and increase the induction period, natural extracts with antioxidant properties from gabiroba leaves (Campomanesia Xanthocarpa), jabuticaba peels (Myrciaria Cauliflora), and hibiscus flowers (Malvaviscus arboreus) were added. The samples’ oxidative stability was evaluated in the presence or absence of extracts, as well as Fe2+, Fe3+, and Cu2+ ions at temperatures of 110, 115, 120, and 125 °C, obtaining the induction period values. By extrapolating the experimental data of the logarithm of the IP values at different temperatures, the storage time at room temperature was estimated without altering the values determined during the experimental assays. The use of inedible products such as peels, leaves, and flowers, with antioxidant properties, not only aligns with the recommendations and legislation of several countries but also proves to be a viable alternative to synthetic substances for delaying the oxidation reaction of biodiesel.

Jabuticaba peel extract and nisin: A promising combination for reducing sodium nitrite in Bologna-type sausages

This study investigated the effect of a 50% reduction in sodium nitrite and the addition of nisin (200 mg/kg) and different concentrations (0, 0.5%, 0.75%, and 1%) of jabuticaba peel extract (JPE) on the main attributes affected by this chemical additive in Bologna-type sausages. The modified treatments showed approximately 50% lower residual nitrite than the control throughout the storage (60 days at 4 °C). The proposed reformulation did not affect the color (L*, a*, and b*), and the ΔE values (< 2) demonstrated high color stability during storage. Physicochemical (TBARS and volatile compounds) and sensory analyses performed to evaluate oxidative stability indicated that JPE exhibited antioxidant activity comparable to sodium nitrite. The microbiological quality of the reformulated products was similar to the control, but further studies should be conducted to assess the effect of this reformulation strategy on the growth of pathogenic microorganisms impacted by nitrite.

Vacuum-assisted biosorption for developing combined delivery formulations of live probiotics and plant-phenolic compounds and their in-vitro evaluation

This study focused on developing novel compositions for the simultaneous delivery of probiotics and phenolic bioactives. These novel compositions were generated by biosorption of phenolic-rich plant extracts produced using jabuticaba peel, guaraná seed, and pure catechin in three probiotic strains using vacuum-assisted and passive incubations. Vacuum-assisted biosorption using jabuticaba peel in 25% of ethanol solution (JP25%) provided the maximum loading of phenolic compounds (PC), around 9 mg Gallic Acid Equivalent (GAE)/g of cells in less than 5 min without significantly influencing probiotic cell viability. In contrast, the total phenolic content of probiotic cells loaded with guaraná seed extract (GSE) and catechin solution ranged between 3.5 and 5 mg GAE/g of cells. The PC content of probiotic cells using vacuum-assisted biosorption was around 2–4 fold higher than that obtained via passive biosorption for 24 h. The biosorption of PCs in probiotic cells was also confirmed by multiphoton microscopy. The viability of freeze-dried cells at 25 °C up to 30 days loaded with plant extracts by vacuum assisted biosorption was 1–2 log CFU/g higher than cells passively loaded with plant extracts. Furthermore, PC release from Lacticaseibacillus cells ranged between 55% and 75% of biosorbed PCs during simulated gastrointestinal digestions. Overall, this study illustrates a novel approach to formulate combination of probiotics and PCs and their potential to deliver viable probiotics and bioactive PCs.

Polyphenols in Jabuticaba (Plinia spp.) Peel Flours: Extraction and Comparative Evaluation of FTIR and HPLC for Quantification of Individual Compounds

Jabuticabas are wild fruits native to Brazil, and their peels, the main residue from jabuticaba processing, contain significant amounts of bioactive compounds, which are mostly phenolics. Conventional methods based on the estimation of total extractable phenolics (TEP-Folin-Ciocalteau) or total monomeric anthocyanins (TMA) have limitations and may not reflect the actual antioxidant potential of these peels. Analytical methods, such as high-performance liquid chromatography (HPLC), are more appropriate for the quantification of specific phenolics, and can be used as a reference for the construction of mathematical models in order to predict the amount of compounds using simple spectroscopic analysis, such as Fourier Transform Infrared Spectroscopy (FTIR). Therefore, the objectives of this study were (i) to evaluate the composition of specific polyphenols in flours prepared from jabuticaba peels and verify their correlation with TEP and TMA results from a previous study, and (ii) to employ FTIR coupled with chemometrics to predict the concentrations of these polyphenols in jabuticaba peel flours (JPFs) using HPLC as a reference method. Cyanidin-3-glucoside (C3G), ellagic acid (EA) and delphinidin-3-glucoside (D3G) were the main polyphenols found in the samples. The C3G contents ranged from 352.33 mg/100 g (S10) to 1008.73 mg/100 g (S22), with a strong correlation to TMA (r = 0.97; p = 0.00) and a moderate correlation to TEP (r = 0.45; p = 0.02). EA contents ranged from 163.65 mg/100 g (S23) to 334.69 mg/100 g (S11), with a moderate to strong correlation to TEP (r = 0.69; p = 0.00). The D3G values ranged from 94.99 mg/100 g (S10) to 203.36 mg/100 g (S5), with strong correlations to TMA (r = 0.91; p = 0.00) and C3G levels (r = 0.92; p = 0.00). The developed partial least squares-PLS models based on FTIR data provided satisfactory predictions of C3G and EA levels, reasonably matching those of HPLC.

Techno-Economic Assessment of On-Site Production of Biomethane, Bioenergy, and Fertilizer from Small-Scale Anaerobic Digestion of Jabuticaba By-Product

Bioenergy recovery from biomass by-products is a promising approach for the circular bioeconomy transition. However, the management of agri-food by-products in stand-alone treatment facilities is a challenge for the low-capacity food processing industry. In this study, the techno-economic assessment of a small-scale anaerobic digestion process was evaluated for the management of jabuticaba by-product and the production of biomethane, electricity, heat, and fertilizer. The process was simulated for a treatment capacity of 782.2 m3 y−1 jabuticaba peel, considering the experimental methane production of 42.31 L CH4 kg−1 TVS. The results of the scaled-up simulated process demonstrated the production of biomethane (13,960.17 m3 y−1), electricity (61.76 MWh y−1), heat (197.62 GJ y−1), and fertilizer (211.47 t y−1). Economic analysis revealed that the process for biomethane recovery from biogas is not profitable, with a net margin of −19.58% and an internal rate of return of −1.77%. However, biogas application in a heat and power unit can improve project feasibility, with a net margin of 33.03%, an internal rate of return of 13.14%, and a payback of 5.03 years. In conclusion, the application of small-scale anaerobic digestion can prevent the wrongful open-air disposal of jabuticaba by-products, with the generation of renewable energy and biofertilizer supporting the green economy toward the transition to a circular economy.

Addition of jabuticaba peel extract with antioxidant properties in biodiesel

The unsaturated esters present in biodiesel as well as the presence of metallic ions traces from its production, storage, and transport are factors responsible for its susceptibility to the oxidation reaction. The oxidative stability of samples with jabuticaba peel extract was analyzed in the presence and absence of Cu2+, Fe2+, and Fe3+. The oxidative stability assays on the samples were carried out at 110, 115, 120, and 125 °C. It was obtained the induction periods and the kinetic and thermodynamic parameters of the oxidation reaction. The addition of jabuticaba peel extract increased the biodiesel induction period compared to the control sample and decreased the rate constants at each evaluated temperature. The oxidation process was non-spontaneous and endothermic in all assays: ∆G‡ > 0, ∆H‡ > 0, and ∆S‡ < 0.

Jabuticaba (Myrciaria jaboticaba) peel and seed powder associated with bioprocessing improves functional and nutritional quality of whole‐wheat bread

SummaryOven‐dried jabuticaba peel and seed powder (JPSP) was used as a functional ingredient to nutritionally improve whole‐wheat bread in combination with enzymatic bioprocessing for increasing polyphenol content. JPSP had low protein and lipid but high dietary fibre content. The antioxidant capacity (AC) of JPSP was reduced by 64% after 90 days of storage, but the values are higher than those reported for other fruits. JPSP incorporation into bread increased fibre content (1.6‐fold), AC (1.8‐fold), and phenolics content (2.0‐fold). Combining JPSP with bioprocessing increased soluble ferulic acid content by 115%. The addition of JPSP improved anthocyanin incorporation and enhanced the release of a variety of phenolics, but enzymatic bioprocessing reduced anthocyanin content. All tested breads showed good overall aspect scores (&gt;5.0). JPSP incorporation improved the nutritional quality and increased the fibre content of whole‐wheat bread, whereas bioprocessing increased soluble phenolics content. The food industry could use the association of JPSP supplementation with bioprocessing to develop breads with functional properties.

Jabuticaba (Plinia sp.) Peel as a Source of Pectin: Characterization and Effect of Different Extraction Methods

The peel of jabuticaba, a small fruit native to Brazil, has been shown to be a potential source of antioxidants and soluble dietary fibers. In this study, flours prepared from these peels were evaluated as a source of pectin. Different extraction methods were employed: ultrasound (US) extraction followed by low temperature heating (40 °C); in a microwave (MW) without (method 1) or with cellulase (method 2) or hemicellulase (method 3); or in a water bath (method 4). Pectin yields ranged from approximately 18% for methods 1 and 4 up to 22% for enzyme-assisted extractions (methods 2 and 3). Methods that did not employ enzymes resulted in low amounts of methoxyl pectins, as opposed to high amounts of methoxyl pectins obtained after enzyme treatment. Cyanidin-3-O-glucoside (C3G) and ellagic acid were the main phenolic compounds found in jabuticaba peel pectins, with higher C3G levels obtained with enzyme-free extraction (methods 1 and 4). All pectins from jabuticaba peel presented a reddish tone, good emulsifying properties and high swelling capacity. The pectin extracted using US+MW+cellulase (method 2) presented better emulsifying performance (higher values of emulsifying activity and emulsion stability), more effective than commercially available citrus pectin.

Water sorption isotherms on lyophilized jabuticaba (Myrciaria cauliflora) peel: potential byproduct for the production of dehydrated foods.

In this work, water sorption profiles on lyophilized jabuticaba peel were evaluated using the BET, GAB, Halsey, Henderson, Oswin and Smith isotherm models. All water sorption studies were conducted using the static gravimetric method and saturated CH3COOK, K2CO3, NaBr, SnCl2, KCl and BaCl2 solutions at 20, 30 and 35°C. The best water sorption isotherm fits were determined with the GAB model at 20°C, Oswin model at 30°C and Halsey model at 35°C. The curve profiles of the isotherm models employed were classified as type III. The results revealed that lyophilized jabuticaba peel can be safely stored at 20, 30 or 35°C with the monitoring and control of relative humidity, equilibrium humidity and water activity. However, microbial action and undesirable enzymatic reactions may occur at 35°C when the relative humidity is above 22%. The present results are useful for defining suitable storage and production conditions of a novel jabuticaba peel-based process for the production of dehydrated foods.

Digestive enzymes inhibition, antioxidant and antiglycation activities of phenolic compounds from jabuticaba (Plinia cauliflora) peel

In this study, jabuticaba peel purified phenolic extracts were studied regarding their potential inhibitory effects on digestive enzymes linked to diabetes mellitus (DM) and obesity, inhibitory activities towards glycation of bovine serum albumin (BSA), and antioxidant activities. The impact of in vitro gastrointestinal digestion (GID) on the stability of anthocyanins and bioactivities was also evaluated. The analyzed extracts exhibited significant inhibitory activities of α-glucosidase (IC50: 0.47–5.20 mg/mL), α-amylase (IC50: 0.45–1.88 mg/mL), and lipase (IC50: 13.52–111.51 mg/mL). The extracts also inhibited the glycation of BSA (IC50: 0.23–7.07 mg/mL) and showed relevant antioxidant activities. The correlation analysis indicated anthocyanins as one of the main contributing compounds to the bioactivities studied. Cyanidin-3-glucoside was the major anthocyanin identified in the extracts by HPLC analysis. After GID, there was a decrease in the total anthocyanin content (72.77% ± 1.67%) and, consequently, a reduction in the inhibitory activities of carbohydrate digestive enzymes and BSA glycation. This research provided scientific data about the functional properties of jabuticaba peel extracts, which may be a source of dietary compounds with hypoglycaemic, antiglycation, and antioxidant effects.