Jabuticaba Peel Research Articles

Chitosan and gelatin materials incorporated with phenolic extracts of grape seed and jabuticaba peel: Rheological, physicochemical, antioxidant, antimicrobial and barrier properties

In this study, chitosan and gelatin materials incorporated with grape seed (Vitis vinifera L.) (VSE) and jabuticaba peel (Plinia cauliflora) (PPE) extracts were developed with potential application as food coatings. It was evaluated how the concentration of the extracts and their addition order in the polymeric matrix affect its properties. Samples with VSE presented a higher total phenolic content and also a more elastic behavior than samples with PPE. The addition order effect over viscosity was the opposite for the extracts, and for the samples with VSE a lower viscosity was obtained when the extract was added before gelatin. All samples were hydrophilic, a good result for application as coatings. Films with PPE were less soluble than chitosan/gelatin film, and CG5P sample was chosen as the most suitable for the desired application, due to its lower water vapor permeation value. The microbial permeation test showed that all samples avoid microorganism growth, extending shelf life of food. The results of this study revealed the extracts concentration was the main factor which influenced the studied parameters; however, their addition order had significant importance on rheological and barrier properties, the ones most influenced by the availability of extract compounds in the polymeric system.

Utilization of the co-product of jaboticaba (Myrciaria jaboticaba Berg.) for pectin extraction

Pectin is a polysaccharide that can be applied to various food industry products to modify the viscosity of food. The objective of this work was to optimize the extraction of pectin of jabuticaba peel by modificating the yield, galacturonic acid content (AUA), esterification content (DE), pectin content (P), and neutral sugars (N). The experiment was performed using the technique of factorial planning of complete experiments and surface response analysis. The extraction can be reported through factorial planning with coefficients of determination (R²) of 0.92, 0.91, 0.89, 0.88 and 0.90 for the yield extraction, AUA, DE, P, and N, respectively. The content of AUA ranged from 22.82 to 65.35%, the DE varied from 26.72 to 77.50%, the percentage of P found in the extraction 25.50 to 66.12%. The best performance was verified utilizing the following parameters: extraction time less than 75 min, temperature of 70°C, and citric acid concentration of 0.75 mol.L-1.

Crystallized jabuticaba peel: a novel strategy for by-product industrialization

The aim of this work was the integral application of jabuticaba peel to obtaining a crystallized jabuticaba peel by osmotic dehydration, crystallization and convective drying at different temperatures. Every two months for a year, the product was subjected to determinations of anthocyanins, phenolic compounds, antioxidant capacity, physicochemical characteristics and determination of color. The color measurements and bioactive compounds determinations were significantly influenced by the interaction between the factors drying temperature and storage time. The proximal composition was not affected by drying temperature, whereas total soluble solids, pH, titratable acidity and water activity showed significant differences. Crystallized jabuticaba peel is a low cost product and viable alternative to minimize the large losses during the harvest season.

Ultrasound-assisted extraction of anthocyanins and phenolics from jabuticaba (Myrciaria cauliflora) peel: kinetics and mathematical modeling.

Jabuticaba (Myrciaria cauliflora) is a dark berry, endemic to the south and central regions of South America, rich in anthocyanins and polyphenols. This study evaluated the ultrasound-assisted extraction of bioactive compounds from jabuticaba peel, developed a new mathematical model for the process, and estimated the model parameters. Extraction was carried out using water as solvent aiming its direct use in food formulations. The main anthocyanin (cyanidin-3-O-glucoside) and the main polyphenol (ellagic acid) from jabuticaba peel were extracted and quantified by LC-MS and HPLC. The results indicate that lowering the pH increased the extraction of the anthocyanin and had only slight effect on the extraction of ellagic acid. The application of ultrasound at 25kHz favored the extraction of both compounds. Processing time of 20min increased the yield of both compounds, while over processing (> 20min) let to the sonochemical-induced hydrolysis of cyanidin-3-O-glucoside and ellagic acid. The highest yield of bioactive compounds was attained at 25kHz, 20min of extraction and pH 1.5 (8.9mg/g dry peel of gallic acid equivalent, 0.9mg/g dry peel of ellagic acid, and 7.9mg/g dry peel of cyanidin-3-O-glucoside). The new mathematical model considered the mass transfer between the powder and the liquid media, and the sonochemical-induced hydrolysis of the compound. The model was able to predict satisfactorily the extraction process and the hydrolysis effect.

Whole-grain pan bread with the addition of jabuticaba peel flour

ABSTRACT: The objective of this study was to analyze the potential of the jabuticaba peel flour (JPF) as an ingredient in whole-grain bread. Pan bread formulations with different concentrations of jabuticaba peel flour were made: 0% (T0), 5% (T1), 10% (T2), and 15% (T3). Proximate composition, pH, water activity, color, phenolic compounds and antioxidant activity of bread were determined. The addition of JPF to the bread formulations led to a reduction of carbohydrate levels (51.14 to 46.55 g 100 g-1), lipids (4.79 to 3.35 g 100 g-1) and an increase in moisture (31.06 to 37.31 g 100 g-1) and ash (0.22 to 0.35 g 100 g-1). The fiber content increased up to three times, and the phenolic compounds up to seven times, thus increasing the antioxidant activity of the JPF-based bread when compared to the control. Bread made with the addition of JPF presented lower L* values (46.72 to 36.07) and higher a* values (3.10 to 9.07) compared to the control. Therefore, jabuticaba peel flour can be considered a potential ingredient for addition to whole-grain pan bread with desirable nutritional and functional characteristics.

Beverage based on whey permeate with phenolic extract of jabuticaba peel: A pilot study on effects on muscle and oxidative stress in trained individuals

Abstract A hydroelectrolytic beverage based on whey permeate plus phenolic extract of jabuticaba peel (HB) was tested by soccer athletes in order to evaluate effects on markers of muscle damage and oxidative stress. The athletes were randomized into three groups: intake of commercial isotonic without antioxidants (CB); water intake (WA) and HB intake. Blood samples were collected before and after the exercise protocol performed by the athletes, to whom the tested beverages were administered. The HB group had a similar behavior to the CB group when we evaluate the markers of urea, alanine aminotransferase (ALT), aspartate aminotransferase (AST), and creatine kinase (CK), showing positive results in attenuating muscle damage in relation to the WA group. The antioxidant capacity of plasma and glutathione s-transferase increase significantly after the test only for the HB group. Ingestion of HB may be conducive to attenuation of muscle damage and oxidative stress in trained individuals.

Effect of high hydrostatic pressure and drying methods on phenolic compounds profile of jabuticaba (Myrciaria jaboticaba) peel and seed

Jabuticaba is a Brazilian berry rich in phenolic compounds (PC), which are mainly concentrated in its peel and seed (JPS), fractions that are not usually consumed. Thus, to develop a powder with potential functional properties, we investigated the effect of pressurization and dehydration methods on the chemical composition of JPS, with emphasis on PC. JPS showed a very diverse PC profile, including phenolic acids, flavonoids, ellagitannins and proanthocyanidins. Contrary to our hypothesis, pressurization was ineffective in increasing total PC contents of JPS. Freeze-drying and oven-drying at 75 °C yielded powders with similar total PC contents, but with distinct profile, the former richer in anthocyanins and the latter in ellagitannins. Considering that both dehydration methods produced a jabuticaba powder rich in PC, and that freeze-drying is a higher cost method, the choice between these drying methods depends on the purpose of the final product.

Stability of Anthocyanins and Phenolics in Bonbons with Jabuticaba Peels

Stability of Anthocyanins and Phenolics in Bonbons with Jabuticaba Peels

Influence of different types of acids and pH in the recovery of bioactive compounds in Jabuticaba peel (Plinia cauliflora).

Jabuticaba peel presents a high content of bioactive compounds such as phenolic acids, flavonoids, and anthocyanins, normally considered as a food residue. Nowadays, there is a great interesting in the recovery of bioactive compounds from food residue due to health benefits of the ingredients produced, environmental issues and economic aspects. For the success of phenolic compounds extraction, the solvent and pH influence recovery of these compounds. However, studies that evaluate the use of different weak acids bioactive compounds recovery are scarce. Thus, the aim of the present work was to evaluate the effect of formic, acetic, and phosphoric acids addition in the extraction solvent, to adjust the pH to 1.0, 2.0 and 3.0, in bioactive compounds recovery and antioxidant capacity of jabuticaba peel. The extracts were analyzed as antioxidant capacity (ORAC, FRAP), total phenols content monomeric anthocyanin's and a qualitative analysis of phenolics by Liquid Chromatography with mass spectrometry (LC-MS). The kind of acid used in the extraction process affected mainly in the extraction of anthocyanins. The acid that presented a better recovery of anthocyanin (3.4 mg/g raw material) and a better antioxidant capacity (ORAC) (841 μmol TE/g raw material) was formic acid in pH 1.0.

Fermented Dessert with Whey, Ingredients from the Peel of Jabuticaba (Myrciaria cauliflora) and an Indigenous Culture of Lactobacillus plantarum: Composition, Microbial Viability, Antioxidant Capacity and Sensory Features.

The use of agro-industrial wastes in combination with indigenous lactic acid bacteria is an interesting option to confer functional potential to food products. The microbial viability, chemical composition, antioxidant capacity, texture and sensory acceptability of a fermented dairy dessert containing the indigenous culture Lactobacillus plantarum CNPC003, whey and ingredients obtained from the jabuticaba (Myrciaria cauliflora) peel were compared with formulations without lactobacilli (control) or containing a commercial probiotic culture (Lactobacillus rhamnosus LR32). L. plantarum presented viability higher than 7 log CFU g−1 in the dessert, as did the commercial probiotic, for 21 days at 4 ± 1 °C. Total phenolic contents (45–60 mg gallic acid equivalents, GAE, 100 g−1) were comparable to those of other studies evaluating dairy products containing plant sources. The formulations were low in fat, presenting as acceptable for overall consumption, with attractive color and appreciable texture. Considering the total antioxidant capacity, 200–250 g of dessert would be necessary to capture 1 g of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals. The dessert with Lactobacillus plantarum CNPC003 is seen as a viable alternative for the use of whey and jabuticaba peel, as well as a potential functional food due to the concentration of lactobacilli reached, besides the presence of antioxidant phenolic compounds.

Evaluation of different drying models for jabuticaba peel, dried in spouted bed dryer through performance indicators and the impact on anthocyanins

Jabuticaba fruit stands out for its energetic and nutritional value being widely consumed in the fresh form and used for the production of jellies, vinegar, wines, and liquor. The jabuticaba peel has a high content of natural antioxidants, such as carotenoids, anthocyanins, tocopherols, and phenolic compounds, these compounds give protection to the fruit. In order to promote preservation of the jabuticaba peel for an extended period of time, the drying process is applied to remove water from the product and, consequently, reduce the risks of microbial growth and enzymatic reactions. The objectives of this study were to evaluate four drying models for spouted bed drying of jabuticaba peel using the following performance indicators: accuracy factor (Af), bias factor (Bf) and mean square error (RMSE), and analyze the impact of drying temperatures on the content of monomeric anthocyanins. The drying process was done in a pilot spouted bed dryer unit at temperatures: 50, 60 and 70°C for 2.5 h. The total monomeric anthocyanin content was determined using the pH differential method. It was observed that for the temperatures of 60°C and 70°C, the Two-term, and Page models, respectively, are appropriated to describe the drying kinetic of the jabuticaba peel in a spouted bed drying under the studied conditions. Moreover, for anthocyanins content, it was noted that there was a greater degradation at the highest temperature studied (70°C) as expected since anthocyanins are heat-sensitive substances.

Improving stability of antioxidant compounds from Plinia cauliflora (jabuticaba) fruit peel extract by encapsulation in chitosan microparticles

The present work aimed to microencapsulate the phenolic extract of jabuticaba peel and to evaluate the stabilization of antioxidant compounds provided by the resulting microparticles. The microparticles were obtained by the spray-drying method using the chitosan polymer, varying amounts of polymer and extract along with different drying conditions. The best system presented highly efficient encapsulation of total polyphenols (∼79%), significant antioxidant activity (387.08 ± 4.02 and 830.36 ± 27.39 mM TEAC for DPPH and ABTS respectively, p < 0.05), spherical morphology, with a smooth surface and mean diameter of ∼9 μm. For the evaluation of stability, these microparticles were subjected to three temperature conditions, and the total content of polyphenols was determined. In general, after 60 days it was verified that the microparticles were better than the extract in maintaining the total polyphenols at the three temperatures studied (p < 0.05). Hence, our MPs can be stored at both refrigerated temperature and room temperature to preserve the total polyphenol content for 60 days (97 ± 9% and 83 ± 4%, respectively) and at a stress temperature for 30 days (74 ± 19%). The present study, therefore, showed the development of stable chitosan microparticles encapsulating jabuticaba peel extract successfully produced by spray drying. These microparticles were capable of protecting the total polyphenols contained in the extract, promoting the stability of these compounds during storage, which enhables their application in food or cosmetic products.

Potential of jabuticaba (Myrciaria spp.) fruit in obtaining the natural functional colors for foods

The search for alternative sources of natural pigments has stimulated the development of research on tropical fruits; among them one of the promising fruits is jabuticaba. In addition to the ability to confer color, it is rich in anthocyanins and non-anthocyanin polyphenols, besides antioxidant capacity. Thus, the objective of this research was to characterize and evaluate the stability of colors obtained from jabuticaba peel. The natural pigments of this fruit were associated with two stabilizing agents (maltodextrin and arabic gum), subjected to two processes of dehydration (spray - atomization, and freeze drying - lyophilization) and exposed to light at a temperature of 25±1°C, comparing with control samples which were not exposed to light, stored at the same temperature. Stability was evaluated by total anthocyanins, total polyphenols, total antioxidant activity and colorimetric characterization throughout the storage time, and the regression curve and the degradation kinetics of each were monitored. The hydroalcoholic extract of jabuticaba peel contained 48.06±5.76 mg of anthocyanins 100 g-1 of extract, 636.23±0.48 mg of gallic acid 100 g-1 of extract and 723±37 μg of Trolox 100 g-1 of extract. The colors showed higher values of anthocyanins, with higher degradation in the samples stored under light at 25°C. Comparing the three proportions of the two carbohydrates used, the anthocyanin pigments were more stable when only the maltodextrin was used in the proportion of 30%. Regarding the drying method, lyophilization led to lower losses initially, however the formulations obtained by spray drying were more stable during storage, both in the dark and under light incidence. The jabuticaba peel characterized as good source of natural pigments with high levels of bioactive compounds and stability under the conditions studied, which leads to consider this fruit as a viable alternative in obtaining natural color.

Flavonols and ellagic acid derivatives in peels of different species of jabuticaba (Plinia spp.) identified by HPLC-DAD-ESI/MSn

Extracts of jabuticaba peels show complex chromatographic profiles at 360 nm, with some peaks presenting UV–Vis spectra resembling those of flavonol glycosides and others resembling that of ellagic acid. The presence and tentative identification of these phenolic compounds were comprehensively studied in four species of Brazilian jabuticaba fruit – Plinia trunciflora, variety ‘jabuticaba de cabinho’; P. caulifora, varieties ‘jabuticaba paulista’ and ‘jabuticaba canaã-açu’; P. jaboticaba, variety ‘jabuticaba sabará’; and P. phitrantha, variety ‘jabuticaba branca-vinho’ – using HPLC-DAD-ESI-MSn. Seventeen flavonols derived from quercetin and three from myricetin and eighteen derivatives of ellagic acid and eleven of methyl ellagic acid were detected. Most of them were newly described and mainly occurred in glycosylated and acylglycosylated forms. Some compounds were missing in one variety, such as the absence of methyl ellagic acid derivatives in ‘jabuticaba branca-vinho’, and others only appeared in one variety, thus suggesting potential capacity for varietal differentiation.

Improvement of sensorial and technological characteristics of extruded breakfast cereals enriched with whole grain wheat flour and jabuticaba (Myrciaria cauliflora) peel

The objective of this study was to evaluate the effect of jabuticaba (Myrciaria cauliflora) peel powder (JPP) incorporation in extruded breakfast cereals, also containing corn flour (CF) and/or whole grain wheat flour (WGWF), on technological quality and sensorial acceptance of the products, evaluated “without” and “with” milk. The breakfast cereals were elaborated in a twin-screw extruder at 16% feed moisture. The sample containing CF + JPP (CJ) had simultaneously the highest sectional expansion (SE) and the lowest bulk density (BD). Whereas, in the samples containing WGWF + JPP (CWJ), the whole grain flour impaired the expansion rather than JPP. Jabuticaba peel improved extrudate color, enhancing overall impression. WGWF enriched samples had the same hardness and crispness despite JPP presence. Hardness and crispness decreased for all formulations when evaluated after soaking in milk; nevertheless, some crispness was maintained. PCA analysis showed that the most important characteristics to differentiate the samples were color parameters, density and hardness. Finally, it was evidenced that the JPP improved WGWF containing breakfast cereal acceptability.

English

The search for alternatives to exploit nutritional and functional properties of agro-industrial by-products has stimulated the development of researches. Agro-industries have targeted different native fruits, such as jabuticaba, to produce juices or candies. Jabuticaba have high nutritional value, and its industrial residues can also contain nutritional compounds that may be recovered. The objective of this work was to verify storage effects on anthocyanin and flavonoid contents, color and physical-chemical features from agro-industrial by-products of two genotypes of jabuticaba (Clevel&acirc;ndia and Ver&ecirc;) and two industrial processes of juice extraction (crushing and steam). By-product samples were ground and the powder was packaged on vacuum, and was then stored during 135 days. The powdered peel of both Jabuticaba genotypes are rich in flavonoids and steam extraction was more effective to obtain the peel. Clevel&acirc;ndia genotype had higher anthocyanin content, but both genotypes showed high levels of this compound. Color quality is enhanced when dehydrated with attractive pigmentation for blends in food. Thus, jabuticaba peel has significant nutritional and functional levels, being a good source of fiber, ash, natural pigment and phenolic compounds. It can be used in food products such as bioactive ingredient. Key words: Myrciaria cauliflora, shelf life, by-products.

Assessment of mathematical models of drying of jabuticaba peels through performance indicators

Brazil is a country with a huge diversity of native fruits, and one of them is jabuticaba. The jabuticaba peel is the main part of the fruit due to the high level of bioactive compounds besides fibers and minerals. Therefore, it is necessary to use this residue that can be reused for several purposes, such as extraction of natural colouring. Drying technology is applied with the objective of increasing the shelf life of the jabuticaba skin which has a high level of water. In the present work, an evaluation of mathematical drying models through performance indicators which were accuracy factor (A f ), bias factor (B f ), root mean square error (RMSE) and standard error of prediction (%SEP) was done for studying the drying kinetic of the jabuticaba pell. The drying process was conducted in a convective tray dryer at 43 ⁰C for 352 min. According to the results, the two terms model and the Midilli model were the ones that better fitted the experimental data, and the Page model was the third one. However, the convenience of using the Page model is due to the computational and numerical advantage because it is needed to estimate only two parameters.

Mathematical modeling and determination of thermodynamic properties of jabuticaba peel during the drying process

ABSTRACT Jabuticaba is a fruit native of Brazil and, besides containing many nutritional qualities, it also has a good field for use in products such as flour for cakes and biscuits, juice, liqueur, jelly and others. This study aimed to model the drying kinetics and determine the thermodynamic properties of jabuticaba peel at different drying air temperatures. Ripe fruits of jabuticaba (Myrciaria jaboticaba) were collected and pulped manually. Drying was carried out in a forced-air circulation oven with a flow of 5.6 m s-1 at temperatures of 40, 50, 60 and 70 °C. Six mathematical models commonly used to represent the drying process of agricultural products were fitted to the experimental data. The Arrhenius model was used to represent the drying constant as a function of temperature. The Midilli model showed the best fit to the experimental data of drying. The drying constant increased with the increment in drying temperature and promoted an activation energy of 37.29 kJ mol-1. Enthalpy and Gibbs free energy decreased with the increase in drying temperature, while entropy decreased and was negative.

Preparation of Gluten-free Noodles Incorporated of Jabuticaba Peel Flour

The objective of this study was to determine the technological and nutritional viability of the use of jabuticaba peel, an agroindustrial residue, in the development of gluten-free noodles. We evaluated the physical, chemical and technological characteristics of gluten-free noodles substituting 15% and 30% of rice flour and pre-gelatinized rice flour by jabuticaba peel flour. The product with highest proportion of the residue-derived flour increased considerably its nutritional value, and its energy value practically unchanged when compared with noodles prepared only with rice flour. Thus, the pasta added of jabuticaba peel flour is a more beneficial food not only for the gluten intolerant individuals, but for anyone concerned about a healthy diet.

JABUTICABA PEEL IN THE PRODUCTION OF COOKIES FOR SCHOOL FOOD: TECHNOLOGICAL AND SENSORY ASPECTS

ABSTRACT Jabuticaba (Myrciaria cauliflora Berg) is agreatly appreciated fruit with nutritional importance, primarily found in the majority of Brazil. Its peel is a discarded by-product of the Brazilian agroindustry. The objective of this study was to develop cookie formulations with partial replacement of wheat flour (WF) and oat flour (OF) by jabuticaba peel meal (JPF), analyzing the technological aspects of the elaborate cookies and evaluating the acceptance of the selected product. All regression models of the cookies with JPF flour were significant. Cookies with JPF tended to blemish and had smaller thicknesses, greater ISA and IAA, smaller values of breaking strength and decreased color parameters (L*, a* and b*) compared to standard cookies. Cookies made with larger OF fractions had lower values of specific volume. Both the standard and the selected cookies from the cookie desirability test were deemed acceptable among students. This work presents a new possibility to produce cookies based on an agro-industrial co-products, which is interesting for the market for this type of product.