Article
Chemistry, Applied
Mayara Schulz, Patricia Brugnerotto, Siluana Katia Tischer Seraglio, Luciano Valdemiro Gonzaga, Graciele da Silva Campelo Borges, Ana Carolina Oliveira Costa, Roseane Fett
Summary: The study detected citric acid, malonic acid, malic acid, fructose, and glucose in seven edible fruits, showing that later ripening stages have higher contents of citric and malonic acids, while earlier stages are richer in glucose and fructose. Harvesting fruits between 17 to 30 days after the appearance of red fruits in the bunches may lead to sweeter and less acidic fruits.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2021)
Article
Biochemistry & Molecular Biology
Alyne Lizane Cardoso, Luciane de Lira Teixeira, Neuza Mariko Aymoto Hassimotto, Sheyla de Liz Baptista, Candice Lais Knoner Copetti, Debora Kurrler Rieger, Francilene Gracieli Kunradi Vieira, Gustavo Amadeu Micke, Luciano Vitali, Maria Alice Altenburg de Assis, Mayara Schulz, Roseane Fett, Edson Luiz da Silva, Patricia Faria Di Pietro
Summary: This clinical trial evaluated the absorption and excretion of bioactive compounds in jucara juice and its antioxidant capacity in human serum. The study found that several phenolic acids and conjugated phenolic acids were excreted in urine, and jucara juice decreased the total oxidant status of serum. These findings suggest a relationship between the production of metabolites and the antioxidant capacity of jucara juice.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Review
Food Science & Technology
Danielle Cunha de Souza Pereira, Flavia dos Santos Gomes, Renata Valeriano Tonon, Carolina Beres, Lourdes Maria Correa Cabral
Summary: Jucara is a palm tree widely found in the Atlantic Forest that produces a small, black-violet fruit known as a superfruit. This fruit is rich in bioactive compounds, particularly anthocyanins and phenolic compounds, giving it high antioxidant capacity. However, due to unsustainable palm heart exploitation, the Jucara palm is at risk of extinction. To prevent this, researchers have studied the health benefits of Jucara fruit and its derivatives, leading to the development of functional foods, cosmetics, and pharmaceutical products.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2023)
Article
Food Science & Technology
Thamara Thaiane da Silva Crozatti, Camila Sampaio Mangolim, Paula Vitoria Larentis, Joao Carlos Palazzo de Mello, Graciette Matioli
Summary: The Jucara fruit is known for its significant biological and nutritional activity, primarily due to its high anthocyanin content. However, the instability of isolated anthocyanins limits their applications. This research successfully obtained an anthocyanin-rich extract from Jucara pulp and microencapsulated it using maltodextrin and beta-cyclodextrin matrices, resulting in improved stability and enhanced color properties. The use of maltodextrin showed better color stability in fermented milk production.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2023)
Article
Food Science & Technology
F. P. Silva, D. A. De Miranda, M. Carnier, P. K. Maza, V. T. Boldarine, A. B. Silva Rischiteli, F. Avila, L. P. P. Pontes, A. C. L. Hachul, N. I. P. Neto, E. B. Ribeiro, C. M. Oller do Nascimento, V. V. de Rosso, L. M. Oyam
Summary: The study demonstrated that supplementation with Jucara pulp in obese mice can reduce inflammation and decrease the production of pro-inflammatory cytokines. This suggests that foods rich in fiber and bioactive compounds may be helpful in improving metabolic issues caused by obesity.
JOURNAL OF FUNCTIONAL FOODS
(2021)
Article
Biochemistry & Molecular Biology
Bruna P. Soares, Ana M. Ferreira, Marina Justi, Luiz Gustavo Goncalves Rodrigues, J. Vladimir Oliveira, Simao P. Pinho, Joao A. P. Coutinho
Summary: Anthocyanins from jucara fruits were extracted using biobased solvents, 1,2-alkanediols and glycerol ethers, through either pressurized liquid extraction (PLE) or ultrasound-assisted extraction (UAE). The optimized PLE conditions resulted in 23.1 mg(anthocyanins)center dot g(dry biomass)(-1), while the UAE conditions with 1,2-propanediol yielded 50 mg(anthocyanins)center dot g(dry biomass)(-1). The biobased solvent solutions exhibited higher anthocyanin yields and antioxidant capacity compared to water and ethanolic extracts.
Article
Agricultural Engineering
Bohan Ma, Xinghua Zhao, Bin Dai, Mengge Zhao, Xingbin Yang, Langjun Cui, Hongjun Shao
Summary: This study investigated the changes in phytochemical profiles and antioxidant activity of Schisandra sphenathera fruit with different maturity stages. The fruit contained high levels of essential amino acids and unsaturated fatty acids, which decreased slightly with maturity. The content of total phenolics, total flavonoids, and total tannins decreased, while the content of total anthocyanins increased during ripening. Lignan profiling showed increased content of schisandrol A and gomisin J, but decreased content of schisandrin B and schisandrin C during fruit maturation.
INDUSTRIAL CROPS AND PRODUCTS
(2023)
Article
Agriculture, Dairy & Animal Science
Beatriz da Silva Frasao, Anisio Iuri Lima dos Santos Rosario, Bruna Leal Rodrigues, Hariadyne Abreu Bitti, Jessica Diogo Baltar, Regina Isabel Nogueira, Marion Pereira da Costa, Carlos Adam Conte-Junior
Summary: This study evaluated the antioxidant potential of jucara waste extracts in reducing lipid and protein oxidation processes in broiler meat. It was found that extract P was highly effective in stabilizing lipid oxidative degradation and protein oxidation in conventional broiler meat.
Article
Agriculture, Multidisciplinary
Marina Carvalho Martins Madalao, Emilia Maria Franca Lima, Daiane Bonizioli Beninca, Sergio Henriques Saraiva, Raquel Vieira de Carvalho, Pollyanna Ibrahim Silva
Summary: This study investigated the extraction of anthocyanins and phenolic compounds from jucara pulp using ultrasound-assisted extraction, and found that temperature and ultrasonic power significantly affect the extraction process. Jucara pulp was found to be rich in anthocyanins and phenolic compounds, with cyanidin-3-rutinoside and cyanidin-3-glucoside being the major anthocyanins present in the extract. For optimal extraction of bioactive compounds, different extraction conditions should be considered based on the desired outcome, whether it is anthocyanin-rich extracts or extracts with high antioxidant capacity.
CIENCIA E AGROTECNOLOGIA
(2021)
Article
Food Science & Technology
Xiaoqin Wu, Jiawei Yuan, Xiaoqing Wang, Mingliang Yu, Ruijuan Ma, Zhifang Yu
Summary: The combined treatment of 1-MCP and NO effectively delayed peach ripening and preserved fruit quality. NO delayed fruit senescence by stimulating antioxidant enzymes, while 1-MCP outperformed NO in slowing down respiration rate, inhibiting ethylene production, maintaining high firmness, and reducing ROS content. NO treatment showed a greater influence on phenolic compounds, especially anthocyanins, flavanones, and flavones, according to LC/MS analysis.
Article
Plant Sciences
Hyo-Gil Choi, Dong-Young Park, Nam-Jun Kang
Summary: This study investigates the changes in proteome expression of different tomato genotypes at different ripening stages. The results show that the number of protein spots differs among tomato genotypes and ripening stages. Protein spots related to metabolism, energy, protein synthesis, and interaction with the cellular environment show significant changes according to fruit color at different ripening stages.
Article
Biochemistry & Molecular Biology
Changan Zhu, Shaofang Wu, Ting Sun, Zhiwen Zhou, Zhangjian Hu, Jingquan Yu
Summary: Rosmarinic acid (RA) treatment in postharvest significantly delayed ripening, reduced ethylene production, inhibited color change, promoted amino acid accumulation, and enhanced antioxidant activity in tomato fruits. These findings indicate a novel function of RA in fruit ripening, offering an attractive strategy to manage and improve the quality of tomato fruits.
Article
Food Science & Technology
Yi Chen, Xiaomin Hu, Qingke Shi, Yue Lu, Jing Yan, Ding-Tao Wu, Wen Qin
Summary: This study investigated the changes in fruit quality, phenolic compounds, and antioxidant potential of Chinese red-fleshed kiwifruit Hongshi No. 2 during postharvest ripening. The results showed that there were gradual increases in weight loss rate, soluble solid concentration, total phenolic, total flavonoid, and total proanthocyanidin contents during postharvest ripening. The most abundant phenolic compounds were catechin, proanthocyanidin B1, and proanthocyanidin B2, and the methanolic extracts exhibited remarkable antioxidant activities.
Article
Engineering, Chemical
Debora Tamires Vitor Pererira, Francisco Manuel Barrales, Ericsem Pereira, Juliane Vigano, Amadeu Hoshi Iglesias, Felix Guillermo Reyes Reyes, Julian Martinez
Summary: Ultrasound-Assisted Pressurized Liquid Extraction (UAPLE) and Nanofiltration (NF) in 70% ethanol were found effective in recovering and concentrating bioactive compounds, mainly isoorientin, from passion fruit rinds. However, membrane surface fouling was observed during filtration process, leading to reduced permeate mass fluxes. Overall, integrated UAPLE and NF process shows promise for phenolic compounds recovery from passion fruit rinds.
JOURNAL OF FOOD ENGINEERING
(2022)
Article
Food Science & Technology
Leidy Indira Hinestroza-Cordoba, Cristina Barrera, Lucia Segui, Noelia Betoret
Summary: The study found that fruits of similar maturity index have good availability and impregnation capacity of pores, and high-pressure homogenization can increase the antioxidant capacity of juice and the diversity of polyphenolic compounds.
Article
Food Science & Technology
Danielle Carpine, Joao Luiz Andreotti Dagostin, Elisa Mazon, Rafaela Cristina Turola Barbi, Fillemon Edillyn da Silva Bambirra Alves, Francisco Paulo Chaimsohn, Rosemary Hoffmann Ribani
JOURNAL OF FOOD SCIENCE
(2020)
Article
Environmental Sciences
Fillemon Edillyn da Silva Bambirra Alves, Danielle Carpine, Gerson Lopes Teixeira, Ana Caroline Goedert, Agnes de Paula Scheer, Rosemary Hoffmann Ribani
Summary: Chicken blood meal (CBM) can be valorized through hydrolysis to produce potential ingredients for the food, cosmetic, and pharmaceutical industries.
WASTE AND BIOMASS VALORIZATION
(2021)
Article
Food Science & Technology
Rossana Catie Bueno de Godoy, Catia Nara Tobaldini Frizon, Rosemary Hoffmann-Ribani, Deborah dos Santos Garruti, Edgar Chambers
Summary: The study showed that mixing yerba mate with other flavors has potential for use in chewing gums, but needs optimization. The chewing gum market trends are focused on sugar-free and green products, requiring the continuous search for attractive raw materials.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Review
Food Science & Technology
Igor Artur Eller Pazzini, Anely Maciel de Melo, Rosemary Hoffmann Ribani
Summary: Syzygium malaccense, an underexploited plant species, has not been extensively studied yet. Despite significant concentrations of bioactive compounds in all portions of the plant, its research is mainly focused on food science and technology. More studies are needed to explore its potential benefits and applications further.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Review
Food Science & Technology
Anely Maciel de Melo, Francisco Lucas Chaves Almeida, Atacy Maciel de Melo Cavalcante, Monica Ikeda, Rafaela Cristina Turola Barbi, Bruno Patricio Costa, Rosemary Hoffmann Ribani
Summary: While Garcinia brasilienses has been explored in the medicinal, chemical, and pharmaceutical sectors, it has been little researched in the field of food science. Studies show that bacupari fruit is rich in bioactive compounds, indicating great potential for food applications.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Food Science & Technology
Monica Ikeda, Anely Maciel de Melo, Bruno Patricio Costa, Rafaela Cristina Turola Barbi, Rosemary Hoffmann Ribani
Summary: The study aimed to investigate the properties and composition changes of the seeds of the Brazilian-grown Achachairu fruit during maturity, revealing that mature seed flour is rich in dietary fiber and total phenolics, making it a viable alternative to traditional flours.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biology
Caio Augusto Levek, Fabiane Hamerski, Rosemary Hoffman Ribani, Vitor Renan da Silva
Summary: This study evaluated the extraction process of soluble carbohydrates from soybean meal. The results showed that temperature and solvent ratio had an impact on the extraction yield of soluble carbohydrates, while particle size had a minor influence. The optimal extraction conditions were found to be 60 degrees Celsius and a solvent ratio of 10 mg/mL, resulting in a soy protein concentration of 65.8%.
BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY
(2022)
Article
Thermodynamics
Bruno Patricio Costa, Daniele Carpine, Fillemon Edillyn da Silva Bambirra Alves, Rafaela Cristina Turola Barbi, Anely Maciel de Melo, Monica Ikeda, Rosemary Hoffmann Ribani
Summary: Different extraction methods can alter the properties of modified loquat seed starch and its by-products. Acid steeping results in starch with higher thermal stability and lower impurities compared to neutral steeping. The by-products are rich in fiber and protein, showing potential industrial applications.
JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY
(2022)
