Umbu Pulp Research Articles

Instrumental and sensory tools to evaluate the production potential of a new type of sparkling wine from umbu (Spondias tuberosa)

Umbu is a native fruit from the Brazilian Caatinga Biome, which is a source of income for families involved in extractivism. This fruit is highly perishable and production losses have been experienced. The production of sparkling wine can be a strategy for better use and to add value to this fruit. Furthermore, consumers have been attracted to innovative beverages, produced with alternative raw materials and with an exotic and pleasant aroma. The potential for producing sparkling wine from umbu was evaluated through physical-chemical, instrumental (gas chromatography with detection by mass spectrometry and olfactometry) and sensory analyses (acceptance test, Just-about-right (JAR) scale, and penalty analysis). Both the base wine and the sparkling wine meet all regulatory physicochemical parameters. The volatile profile of umbu pulp contains mainly terpenes (55%), while esters predominated in the base and sparkling wines (32 and 33%, respectively). In sparkling wines, hexanoic acid (3114 mg L−1) and linalool (1266 mg L−1) were the major compounds. Among the 26 odor-active compounds of sparkling wines are mainly ethyl esters with fruity aroma (acetate, decanoate, and 2-phenylacetate; OSME area: 4.8, 4.8, and 5.0%, respectively), and terpenes with floral notes (p-cymene, geranic oxide and linalool; OSME area: 8.5, 7.4, and 6.9%, respectively). The acceptance and purchase intention tests endorsed the commercialization expectation, although JAR scale and penalty analysis showed that the umbu aroma and sweetness may be improved. The potential of umbu for the production of sparkling wines has been proven, which satisfies the current market demand for innovative beverages.

A fermented milk drink with Umbu (Spondias tuberosa) pulp and whey is effective for weight gain and re-nutrition in malnourished: An in vivo study in mice and children

Malnutrition is considered one of the major public health problems worldwide and negatively affects the growth, development and learning of schoolchildren. This study developed and evaluated a fermented milk drink with added Umbu (Spondias tuberosa) pulp in the weight gain and renutrition of mice submitted to malnutrition by calorie restriction, and in malnourished children. The supplementation with this fermented milk drink contributed to an increase of 7.2 % in body weight, and 64.3 % in albumin, and a reduction of 35 % in cholesterol in malnourished mice. In humans, a group of nine malnourished children consumed a daily 200 mL serving of the milk drink (for 60 days). For humans, the fermented milk drink allowed an increase of 16.5 % in body weight, and 20.9 % in body mass index in malnourished children. In conclusion, fermented milk drink has a positive effect on the re-nutrition of malnourished mice and helps to improve the nutritional status of malnourished children.

Technologic Prospection of Bioactive Compounds in Umbu Pulp (Spondias Tuberosa Arruda)

The Spondias tuberosa arruda is a fairly integrated type and known in the Brazilian semiarid, being present in the food of the population that lives there. About 18 fruits are in the genus Spondias, and it is known that some of them, like umbu, have antioxidant potential and applicability in several areas. In order to evaluate this potential, it is important a detailed study of all possible applications. This study analyzed the survey results for the bioactive compounds (phenolic compounds and antioxidants) present in umbu pulp (Spondias tuberosa arruda) through patent applications. To perform the patent search was used the bases of the World Intellectual Property Organization (WIPO), the database of the brazilian National Institute of Industrial Property (INPI) and the European Patent Office (Espacenet). This prospect has contributed to the knowledge of researches already developed, especially in order to identify the work in the area of use, characterization, possible applications and potential umbu, focusing on the identification of bioactive compounds and how promising and necessary is a research in that area.

Licor funcional a base de umbu (Spondias tuberosa Arruda) e microalga (Spirulina spp.)

O umbu é uma fonte vegetal muito importante para a Caatinga, por possuir compostos importante para alimentação. A microalga Spirulina spp. tem uso como suplemento alimentar funcional. No presente estudo, objetivou-se elaborar e avaliar as características físico-químicas dos licores das folhas e dos frutos de umbu, acrescidos de microalga Spirulina spp., obtidos no Instituto Federal de Alagoas, localizado no município de Piranhas - AL. Foram elaboradas quatro formulações de licor da folha do umbu e quatro formulações de licor da polpa do umbu, adicionados de microalga Spirulina spp. Em seguida, foi realizada a caracterização física de 20 amostras de frutos através das medidas de massa dos frutos, comprimento, diâmetro, densidade e rendimento da polpa. Para a caracterização físico-química dos licores, foram realizadas as análises de pH, acidez total titulável, sólidos solúveis, umidade e cinzas. Os licores das folhas de umbu e polpa de umbu apresentaram os teores médios de pH entre 2,93 a 3,01, respectivamente. Entre as formulações, podemos perceber que a umidade foi elevada, ficando acima de 90%. A partir destes resultados, observou-se a capacidade destes licores no processamento agroindustrial, pois possuem elevados rendimentos. E que a inclusão de microalga (Spirulina spp.) potencializa o valor nutricional do licor.

Nutrients and bioactive compounds of pulp, peel and seed from umbu fruit

ABSTRACT: The objective of this research was to evaluate the nutritional composition and bioactive compounds of whole umbu fruit, including pulp, seed and peel, and also of a commercial umbu pulp. Samples of the fractions and of commercial pulp were analyzed for determination of minerals and proximate composition, total phenolic and antioxidant activity. Pulps and peel were also analyzed for vitamin C and carotenoids contents. Commercial pulp presented better nutritional composition than fresh pulp (P<0.05) and the peel presented higher phenolic content and antioxidant activity than seed. Peel also stood out by its vitamin C (79 mg.100 g-1) and total carotenoids (2,751 µg.100 g-1) contents, showing that, as the main barrier of the fruit for its protection, it is a fraction rich in bioactive compounds. The highest dietary fiber and iron contents were observed in umbu seed (P<0.05). Therefore, umbu by-products may be ingredients proper for development of food richer in nutrients and bioactive compounds.

USE OF UMBU (SPONDIAS TUBEROSA ARR. CAMARA) PULP FOR PREPARATION OF DIET CEREAL BAR

ABSTRACT Umbu is a fruit very appreciated by the Brazilian Northeast people, but these fruits show great perishability. Cereal bars production with fruits addition is interesting because allow the technological use of noble raw materials, besides to reduce umbu post-harvest losses. The aims of this study were the production of diet bars with umbu pulp and to carry out the chemical, physical and sensory characterization of these products. Different gums were studied as binder agents and sucralose and acesulfame-K as sweeteners, in the elaboration of four treatments of diet bars: BUA (Arabic gum), BUC (carrageenan), BUT (tara), BUX (xanthan) and the control treatment BUCT (with glucose syrup and sucrose). The chemical, physical and sensory data were analyzed by ANOVA and Tukey test (p=0.05). The results revealed that the products presented high contents of protein, dietary fibers, lipids and ash. The BUX treatment reached better acceptance by the consumers related to odor, flavor, texture and overall quality attributes; it revealed higher positive purchase intention (58 %), followed by the BUT treatment (33%). The BUCT, BUC and BUA treatments reached lower acceptance by the consumers due to lower score to overall quality. The use of umbu pulp and gum in the preparation of diet cereal bar showed to be a good alternative to reduce fruit loss and to increase market value of the products that presented potential for consumers in general or with restriction to the use of sucrose.

Chemical composition of essential oil of fresh umbu fruit and pulp

Chemical composition of essential oil of fresh umbu fruit and pulp

Volatiles retention profile in bread prepared by the use of umbu pulp

Volatiles retention profile in bread prepared by the use of umbu pulp

Effect of enzymatic treatment on the rheological behavior and vitamin C content of Spondias tuberosa (umbu) pulp

Umbu is a native fruit of the semi-arid Northeastern region of Brazil, which presents an exotic and differentiated flavor. Containing vitamin C and presenting a high potential of consumption, no appropriated technology has been developed to process this fruit and expand its commercialization to other markets. The enzymatic treatment of fruit pulps leads to viscosity reduction, which makes possible an efficient processing for obtaining high quality umbu juices. In order to contribute to the valorization of this underexploited culture, two commercial pectinolytic enzymes, Pectinex Ultra SP-L® and Rapidase TF®, were used to promote viscosity reduction of umbu pulp. The effect of reaction temperature (35, 45 and 55°C) and enzyme concentration (100, 200 and 300ppm) on the rheological properties of the fruit pulp was evaluated. In relation to the viscosity of the original pulp (84.8mPas at 100s-1 shear rate), a significant, four times lower, viscosity reduction of 18.9mPas was observed. Under optimum process condition (35°C and Rapidase at 100ppm concentration), the lowest viscosity was achieved after 40min of reaction. Under these reaction conditions, no significant change was found in the vitamin C content, indicating the preservation of functional and nutritional properties of umbu pulp.

<b>Development of a mixed drink made from hydrosoluble soybean extract, coconut water and umbu pulp (<i>Spondias tuberosa</i>)

The food sector depends on consumers and their social behavior. Since currently more and more consumers seek healthy products, exotic fruits have been increasingly on demand, with great opportunities for innovation. Current study developed a ready-to-drink mixed beverage made from hydrosoluble soybean extract, coconut water and umbu pulp. Four formulations were prepared with two proportions of umbu pulp (25 and 30%) and soluble solids (17 and 25º Brix). Formulations were submitted to chemical, physicochemical, microbiological and sensory analyses. The beverage was prepared with 25% of umbu pulp and the soluble solids were standardized to 25º Brix with commercial sugar for the highest scores in sensory attributes, overall impression and purchase intent. The four formulations presented pH, acidity, moisture, total sugar, vitamin C and microbiological results in accordance with current legislation.

Português

The umbu is the umbuzeiro fruit ( Spondias tuberosa Arr. Cam.) which is a tree native of the Brazilian backlands. The aim of this work was to evaluate the physical and chemical properties of commercial and concentrated umbu pulp to be used as raw material in the production of structured. The commercial pulp (2.5 kg) was acquired in the trade of Feira de Santana. The concentration of the evaporator route pulp vacuo to increase the soluble solids content of 8.5oBrix to 15.5oBrix It was held in the Food Chemistry Laboratory of the State University of Feira de Santana. It was obtained after concentrating a yield of 41.12% by mass of fruit pulp. The concentration process had no influence in the nutritional value of umbu pulp. The concentrated pulp had the following properties pH (2.43), soluble solids (15.5°Brix), acidity (3.11 g citric acid/100 g), total protein (1.28% - w/v), vitamin C (4.36 mg/100 g - w/v), reducing sugars (6.08% - w/v), total sugars (13.55% - w/v) non reducing sugars (7.46% - w/v) and ash (0.42% - w/v). The physicochemical characteristics of commercial umbu pulps had similar pH, Total Soluble Solids, acidity, proteins and ashes; higher values of reducing sugars and non-reducing and a lower vitamin C content that the pulps reported in the literature. The concentration process produced an increase in Total Soluble Solids, proteins, acidity, reducing and non reducing sugars and ash content. However there was a decrease in vitamin C concentration of the pulp.

English

The goal of this paper is to contribute to research on the peanut crop by studying the making of two beverages based on peanut extract in order to be first by rural communities, which work with familiar agriculture and school meals. In the experiment it was studied the enrichment of the peanut extract with umbu pulp and peanut extract with guava pulp in three formulations as well as the storage of the beverages in polyethylene terephthalate (PET) containers at the temperature of -18°C for 150 days. The beverages were evaluated as to their humidity, ashes, pH, acidity and protein. As a result, there is the possibility of making a product bases on peanut and enriched with fruit pulp representing good market potential.   Key words: Arachis hypogaea, umbu and guava pulp, peanut milk. &nbsp

Production of “peanut milk” based beverages enriched with umbu and guava pulps

Developing countries face a common problem that is the deficiency in protein intake by poor people. This problem demands incentive policies for consumption of vegetable protein with low cost and good quality. As a solution to the problem, the production of two peanut based beverages has been sought due to their adequate source of protein, wide offer and low cost. It has also been taken under consideration total titratable acidity, pH, moisture content, proteins, and ashes from the “peanut milk” enriched with umbu and guava pulps, stored at a temperature of −18°C (−0.4F) for 150days with follow ups every 30days. Results for acidity regarding the beverage enriched with umbu pulp were superior to the beverage enriched with guava pulp; as to protein amount, it was observed a decrease in the studied formulations during storage.

Heat processing (HTST) of umbu (Spondias tuberosa Arruda Câmara) pulp

Umbu pulp is an important product in the economy of the northeastern region of Brazil, and its preservation can be ensured by heat treatment. A complete factorial design with 2 factors (time and temperature) and 3 central points was used to verify the effect of the HTST process on the physicochemical, chemical, physical, microbiological, and sensory qualities of umbu pulps. The results showed that the heat treatments applied resulted in products without significant alterations on the physicochemical, chemical, and microbiological characteristics. With respect to color, the parameters L and a* were altered by increases in temperature indicating by darkening of color. The sensory evaluation indicated that a treatment of 88 °C for 10 seconds was the best processing condition due to the greater similarity of the resulting product to the reference sample (blanched pulp).

Thermophysical properties of umbu pulp

Summary The effects of moisture content (between 65 and 95%) and temperature (between 5 and 85 °C) on the specific mass, specific heat, thermal diffusivity and thermal conductivity of umbu pulp were studied. The specific mass decreased when the moisture content and temperature increased, and the thermal diffusivity and thermal conductivity increased as the moisture content decreased and the temperature increased as from 25 °C. There was also an increase in specific heat as the moisture content increased. Models adequately describing the observed experimental behaviour were adjusted by regression analysis, and the results will be useful for the further development and adaptation of the equipment necessary for umbu pulp processing.

Influence of concentration on the steady and oscillatory shear behavior of umbu pulp

In this experimental work the rheological behavior of umbu pulp has been studied by shear flow (pseudoplasticity, apparent viscosity) and in oscillatory mode (dynamic modules) in the linear domain of viscoelasticity. The studies were carried out with the use of a controlled stress Rheometer Haake RS 100, at different soluble solid concentrations (10, 15, 20 and 25 °Brix), measured at 30 °C. Tests in steady shear were conducted over a shear rate range of 0.1 - 300 s-1 and oscillatory measurements over a frequency range of 0.01 - 100 Hz. The results indicated that umbu pulp behaves as a non-Newtonian fluid, with pseudoplastic characteristics and yield stress appearance and exhibits tixotropic properties. Rheograms were fitted to the Herschel-Bulkey model. From the dynamic test the umbu pulp showed storage modulus (G') values that were always higher than loss modulus (G"), indicating weak gel-like behavior. Storage and loss modulus increased with increase in the concentration.

EFEITO DA ADIÇÃO DE GOMA XANTANA NAS PROPRIEDADES REOLÓGICAS DE POLPA DE UMBU

Avaliaram-se as propriedades reológicas de suspensões de polpa de umbu contendo o hidrocolóide xantana em várias concentrações (0,25, 0,50, 0,75, e 1,00%) e temperaturas (10, 20, 30, 40 e 50ºC) em regime estacionário e a 30ºC em regime oscilatório. Os experimentos foram conduzidos em reometro Haake RS 600. Os testes em estado estacionário foram conduzidos com taxa de deformação de 0,1 - 1000 s-1. No estado dinâmico, os testes foram conduzidos na freqüência de 0,01 e100 Hz para caracterizar o comportamento viscoelástico do material. Os módulos de estocagem (G'), perda (G") e tangente (tan δ) foram determinados. Suspensões contendo biopolímero xantana exibiram comportamento pseudoplástico e apresentaram tensão inicial. Os dados foram modelados com o auxílio da equação de Herschel-Bulkley, sendo o modelo exponencial usado para avaliar o efeito da viscosidade aparente e o modelo de Arrhenius para descrever o efeito da temperatura. As suspensões com a polpa de umbu apresentaram comportamento de gel fraco, no qual os valores dos módulos de estocagem são maiores do que os do módulo de perda. Os módulos elásticos (G') e viscosos (G") aumentaram com a elevação da freqüência (ω).

ELABORAÇÃO E CARACTERIZAÇÃO DE UMA BEBIDA LÁCTEA FERMENTADA COM POLPA DE UMBU (Spondias tuberosa sp.)

This paper had as objective the development of a dairy fermented drink produced with mozzarella cheese whey and umbu pulp. Were studied physical-chemistries characteristics and sensorial acceptance, besides the effect of temperature and whey concentration (20%, 40%, 60% e 80%) on specific mass on the different drink formulations. With obtained results and statistical analysis it was verified that physical-chemistries characteristics and sensorial acceptance values didn't present significant difference among the treatments 20%, 40% e 60% of whey concentrations (P > 0,05). From obtained results of physical-chemistries and sensorial analysis it can be concluded that the best drink was these who presented whey concentration of 60%, due the larger whey quantity used. To influence of whey concentration and temperature on specific mass, a multiple linear model without interaction of the parameters was fitted, presenting a satisfactory determination coefficient.