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Fruit-based beverages have been considered excellent food vehicles for delivering prebiotics. However, the conventional thermal processes currently used to microbiologically and enzymatically stabilize these products may cause significant losses in their sensory, physicochemical, nutritional, and bioactive characteristics. Thus, in this study, we evaluate the effect of different levels of pressure (8, 15, and 21 MPa) and temperature (35 and 55 °C) on the characteristics of an inulin-enriched araticum beverage processed with non-thermal supercritical carbon dioxide (SC–CO2) technology. The temperature showed a significant effect on total soluble solids, pH, particle size distribution, and kinetic stability. In contrast, pressure affected only the particle size distribution. The interaction between pressure and temperature influenced the total soluble solids, pH, and particle size distribution. Color parameters, ζ-potential, and glucose and fructose contents were not modified after all SC–CO2 treatments. Moreover, the SC–CO2 treatments preserved the inulin molecular structure, thus maintaining its prebiotic functionality. Overall, the SC–CO2 treatment did not alter the sensory, nutritional, and functional quality of the beverage, while improving its physical stability during storage. Therefore, non-thermal SC–CO2 treatment can be an alternative to current conventional processes for stabilizing inulin-enriched fruit-based beverages.

Background Diabetes mellitus (DM) is a metabolic disorder characterized by chronic hyperglycemia. It is a growing global health problem, which results in a stroke, cardiac ischemia, irreversible macular edema, and other comorbidities. In this context, flavonoids have emerged as a potential tool to prevent the onset and/or progression of diabetes and its associated comorbidities. However, the main disadvantage of flavonoid compounds is their restricted bioavailability, caused mainly by their low stability and solubility in gastrointestinal environments, in addition to limited membrane permeability. Scope and approach The aim of this study is to show the fundamental role of encapsulation of flavonoids against diabetes and its associated comorbidities, presenting recent advances and pioneering research on these particles with animal models and human trials. In addition, the role of encapsulation systems to increase stability and bioavailability will be discussed. Key findings and conclusions Most in vitro and in vivo studies in the literature suggest that the use of encapsulated flavonoids, instead of free compounds, can be effectively used to relieve the symptoms of diabetes. The spray drying technique is an alternative for the encapsulation of flavonoids; however, some limitations will be highlighted. This review will provide valuable information that may be useful for identifying trends in the production of natural particles with antidiabetic properties, confirmed by several studies published to date.

Recently, there has been an increasing interest in health-promoting products which are also natural and safe for consumption because the consumer market has been searching for a healthy lifestyle. This global market trend has driven the food industry to invest in the development of innovative products containing bioactive components. In this review, we focus on presenting the results of the last few years and pioneer publications linking the employment of prebiotic carbohydrates, carotenoids and flavonoids/anthocyanin and enhanced food properties. Several studies in food systems have proposed that these bioactive compounds are promising food ingredients that not only modify and improve the physicochemical and sensorial characteristics of food products, but also improve human health and wellbeing.

Anthocyanins are naturally occurring phytochemicals that have attracted growing interest from consumers and the food industry due to their multiple biological properties and technological applications. Nevertheless, conventional extraction techniques based on thermal technologies can compromise both the recovery and stability of anthocyanins, reducing their global yield and/or limiting their application in food systems. The current review provides an overview of the main innovative processes (e.g., pulsed electric field, microwave, and ultrasound) used to recover anthocyanins from agri-food waste/by-products and the mechanisms involved in anthocyanin extraction and their impacts on the stability of these compounds. Moreover, trends and perspectives of anthocyanins’ applications in food systems, such as antioxidants, natural colorants, preservatives, and active and smart packaging components, are addressed. Challenges behind anthocyanin implementation in food systems are displayed and potential solutions to overcome these drawbacks are proposed.

Xylooligosaccharides (XOS) are emerging prebiotic ingredients used for enriching food products due to their health-promoting properties. This study investigated XOS chemical stability after high-pressure processing (HPP) combined with heat treatment. First, orange juice was enriched with XOS (xylobiose, xylotriose, xylotetraose, xylopentaose, and xylohexaose), and then HPP-treated at 100, 300, and 600 MPa applying non-thermal (30 °C) and thermal (100 °C) conditions. Ascorbic acid (vitamin C) degradation was monitored to evaluate the extend of the severity of the treatments due to its low stability under high-energy process conditions. Also, quality attributes associated with fruit juices such as physicochemical properties (pH, soluble solid content, and ζ-potential), organic acid content (malic and citric acids), total phenolic content, antioxidant activity, and sugar content (glucose, fructose, and sucrose) were determined. The use of HPP combined with heat treatment degraded ascorbic acid up to 37% and promoted sucrose hydrolysis into glucose and fructose. However, our findings demonstrated that the XOS were chemically stable to HPP in the range of 100–600 MPa even applying thermal treatment. Therefore, XOS are promising ingredients for the formulation of functional plant-based beverages since their integrity was preserved under high mechanical and thermal stress conditions of 600 MPa and 100 °C.

Made available in DSpace on 2020-12-12T01:33:52Z (GMT). No. of bitstreams: 0 Previous issue date: 2020-10-01 Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) Enzymatic hydrolysis of lignocellulosic biomass accounts for 20–30% of the total cost of second-generation bioethanol production and many efforts have been made in recent years to overcome the high cost of enzymes. Using cello-oligosaccharides (COS), intermediates in cellulose conversion to glucose, may provide advantages over monomeric glucose fermentation, such as lower risk of growth of process contaminants, shorter fermentation time and limited process inhibition by high concentrations of glucose. In addition, COS are also useful as functional oligosaccharides in the food and feed sectors. This study aimed to optimize COS production for further industrial applications. To the best of our knowledge, this is the first study that has used a design of experiments approach to analyze the synergism between endoglucanases, lytic polysaccharide monooxygenase (LPMO), cellobiose dehydrogenase (CDH) and different additives during the hydrolysis of a pretreated sugarcane straw for COS production. After optimization of enzymatic hydrolysis, a combination of the endoglucanases CaCel and CcCel9m, the LPMO TrCel61A, the CDH NcCDHIIa, with lactose and copper as additives, produced 60.49 mg of COS per g of pretreated sugarcane straw, 1.8–2.7-fold more than the commercial enzyme cocktails Cellic® Ctec2 and Celluclast® 1.5 L. The COS/glucose ratio achieved was 298.31, an increase of 3314 and 2294-fold over the commercial enzymatic cocktails, respectively. These results open a new perspective regarding COS production and its industrial application. Bioprocess and Metabolic Engineering Laboratory School of Food Engineering University of Campinas (UNICAMP) Department of Biology & Biochemistry Faculty of Sciences University of Bath Interdisciplinary Center of Energy Planning University of Campinas Brazilian Biorenewables National Laboratory (LNBR) Brazilian Center for Research in Energy and Materials (CNPEM) Bioflavors and Bioactive Compounds Laboratory Department of Food Science School of Food Engineering University of Campinas Department of Bioprocess and Biotechnology College of Agricultural Sciences São Paulo State University (UNESP) Department of Biochemistry and Tissue Biology Institute of Biology University of Campinas (UNICAMP) Laboratory of Biochemical Engineering Biorefining and Products of Renewable Origin (LEBBPOR) Faculty of Chemical Engineering University of Campinas (UNICAMP) Department of Bioprocess and Biotechnology College of Agricultural Sciences São Paulo State University (UNESP)

This review combined scientific data regarding the use of genus Eugenia plants for the management of diabetes. Diabetes mellitus is a chronic metabolic disease mainly characterized by hyperglycaemia, which can lead to serious health complications. Scientists have been seeking therapeutic compounds in plants, reporting the species of the genus Eugenia as a potential source of phytochemicals with antidiabetic properties. In vitro and in vivo studies have proved that the bioactive compounds in the genus Eugenia can positively affect the biomarkers of diabetes. We discussed the phytochemical profile of the genus Eugenia and its mechanism of action on diabetes, which could modulate carbohydrate metabolism, glucose homeostasis, and insulin secretion, inhibit carbohydrases and reduce oxidative stress, suppressing the formation of advanced glycation end-products and protecting/regenerating pancreatic β-cells. Therefore, plants of the genus Eugenia showed therapeutic potential to be used in the treatment of diabetes and its comorbidities.

Araticum (Annona crassiflora Mart.) is a native fruit from Brazilian Cerrado widely used by folk medicine. Nevertheless, the biological effects of its seeds and peel have not been extensively evaluated. We evaluate herein the antioxidant, antiproliferative and healing potential of araticum peel and seeds extracts. HPLC-ESI-MS/MS analysis showed flavonoids, namely epicatechin and quercetin, as the main compounds in peel and seeds extracts, respectively. These extracts showed high content of phenolic compounds (7254.46 and 97.74 µg/g extract) and, as consequence, high antioxidant capacity. Interesting, the seeds extract was more effective than peel extract against all tested cancer cells, especially on NCI-ADR/RES (multidrug resistant ovary adenocarcinoma) cell line. In the cell migration assay by using HaCaT (keratinocyte), the seeds extract induced migration, while the peel extract showed an inhibitory effect. In this way, phenolic content could be related to antioxidant capacity, but it was not related to antiproliferative and healing effect. The araticum seeds extract showed an interesting response to in vitro biological assay although of its low content of phenolic compounds. Unidentified compounds, such as alkaloids and annonaceous acetogenins could be related to it. Araticum has potential to be used as therapeutic plant especially as antiproliferative and healing drug.

Phenolics present in the free, esterified, glycosylated and insoluble-bound forms of araticum pulp, peel and seed were for the first time characterized and quantified using HPLC-ESI-MS/MS. Levels of total phenolics, flavonoids, condensed tannins and antioxidant activities from araticum fruit followed the order peel > pulp > seed. Overall, insoluble-bound and esterified phenolics were the dominant forms of phenolics from araticum fruit parts and the highest contributors to their antioxidant activities. Extracts were found to contain contrasting levels of phenolics that were specific to each fruit part. From 10 phenolics quantified in araticum fruit, catechin and epicatechin were the major ones from pulp and peel, whereas seed displayed caffeic acid, catechin and epicatechin as its main phenolics. Araticum fruit was found to provide a good source of phenolics, and the full exploitation of this fruit may find applications in the food, cosmetic and pharmaceutical industries.

This study aimed to evaluate the effects of the high-intensity ultrasound (HIUS) on the recovery of phenolic compounds from the leaves, fruit pulp, and seed of Eugenia calycina Cambess. The impact of using different modes of application of the same ultrasound-specific energy (kJ/g) was examined. Ultrasound energy performance was assessed employing two different HIUS treatments for each part plant. The same specific energy levels of 2 and 5 kJ/g were applied, varying nominal power and processing time. The HIUS treatments of low-power and long-time (LPLT) and high-power and short-time (HPST) were performed at 100 W, and 475 W. LPLT treatment was non-thermal processing, while HPST was a thermal treatment. The HPST treatment showed more efficiency in the recovery of the phenolic compounds to specific energies. The leaves were the plant part that exhibited the highest content of phenolic compounds and antioxidant activity. The LC-MS analysis also showed ellagic acid and myricitrin as the main phenolic compounds in all botanical parts evaluated. The SEM showed a physical change in plant structure because of HIUS. However, the FTIR spectra indicated that the chemical functional groups were not affected by the acoustic energy. Despite the HPST treatment increased the medium temperature, the stability of antioxidant compounds was preserved. The interaction of the high nominal power, short processing time, and moderate temperature employed in the HPST extraction procedure positively affected the extraction yield of phenolic compounds from the Eugenia calycina.

This review reports the nutritional, phytochemical compounds and biological properties of 4 fruits commonly consumed by people living in Amazon region, namely Biribá (Rollinia mucosa Jacq.), Rambutan (Nephelium lappaceum L.), Pupunha (Bactris gasipaes Kunth) and Tucumã (Astrocaryum aculeatum Meyer). These fruits have been high held nutritional, functional and economic potential and contribute to the daily intake of nutrients, energy and bioactive compounds by people living in Amazon rainforest region. Phytochemical compounds with biological properties were detected in these fruits, for instance (but not limited to), annonaceous acetogenins in Biribá, geraniin and corilagin in Rambutan, rutin and catechin in Pupunha, and β-carotene and flavonoids in Tucumã. The biological properties of Biribá, Rambutan, Pupunha and Tucumã have been evaluated by in vitro and in vivo assays, especially antioxidant and antimicrobial activities. Therefore, these Amazonian fruits can be exploited by the food industry as a food and therapeutic plant-material to develop valuable products, such as medicine products and can be used as sources for obtaining compounds for the food, cosmetics and pharmaceutical applications.

Araticum is an exotic fruit of the Brazilian Cerrado rich in sugars and dietary fibers, besides being a potential source of functional ingredients. This study aimed to determine the mono- (fructose and glucose), di- (sucrose and maltose) and oligosaccharides (fructo-, malto-, galacto- and xylooligosaccharides) contents in araticum pulp, as well as to evaluate the influence of the ethanol concentration in the extraction of these compounds by using high performance anion exchange chromatography coupled pulsed amperometric detection. The results demonstrated that employment of 50% ethanol (v/v) led to the maximal amount of extracted oligosaccharides from araticum pulp. Similar amounts of fructose (116.09–132.91 mg/g dw) and glucose (108.98–125.92 mg/g dw) were detected on the fruit pulp. Six oligosaccharides were identified: 1-kestose, 1F-β-fructofuranosylnystose, maltotriose, xylotriose, xylopentaose and xylohexaose. Among the identified oligosaccharides, the highest contents were observed for the 1-kestose (2.67–3.00 mg/g dw), whereas the 1F-β-fructofuranosylnystose (0.13–0.25 mg/g dw) was present in lower amounts. These results show that the araticum fruit may contribute to dietary intake of prebiotic oligosaccharides.

Iridoid blue-based pigments can be found in fruits of genipap (Genipa americana L.). Besides being a potential source of natural blue colorant in the food industry, they have also been associated with pharmacological effects. Therefore, the recovery of iridoids by ultrasound-assisted extraction from both unripe and ripe fruits was analysed by UPLC-DAD-ESI-(-)-QTOF-MS/MS. Nine iridoids were identified from their exact masses and fragmentation pattern, namely geniposidic acid, gardenoside, genipin-1-β-gentiobioside, geniposide, 6′'-O-p-coumaroyl-1-β-gentiobioside geniposidic acid, 6′′-O-p-coumaroylgenipin-gentiobioside, genipin, 6′-O-p-coumaroyl-geniposidic acid and 6′-O-feruloyl-geniposidic acid. Among them, genipin (60.77 mg/g fdw) was found to be the most abundant iridoid in unripe genipap extract, while the ripe genipap extract mainly contained geniposide and geniposidic acid (89.48 and 25.04 mg/g fdw, respectively). It was also observed that the iridoids of the unripe genipap extract are able to scavenger DPPH, ABTS and peroxyl radicals as well as exerting a cytostatic effect against both glioma and breast cancer cell lines. This study provided information about the properties of unripe and ripe genipap extracts which can be used as a reference for further studies focusing on the potential application of G. americana L. in commercial products containing natural blue colorant with functional claims.

Guazuma ulmifolia Lam. (Malvaceae), popularly known as mutamba and guacimo, is a tree found in the Latina America, especially in Brazil and Mexico. Mutamba tree has been used as traditional medicine to treat several pathological conditions, such as diarrhoea, coughs, and gastrointestinal and cardiovascular disorders. Phytochemical studies on this plant have resulted in the discovery of secondary metabolites that have shown bioactivities, including antimicrobial, antiprotozoal, antioxidant, and antidiarrheal activities, and cardioprotective effect. The traditional uses of G. ulmifolia have been experimentally proved by in vitro and in vivo studies, in which its bioactivities were associated to its phytochemical composition, mainly proanthocyanidins dimer B and trimer C (condensed tannins). The current review assesses and summarizes the progress about the phytochemical and healthy properties of G. ulmifolia published until 2019. This review intends to present the current knowledge and perspectives about G. ulmifolia and its potential use as food and therapeutic plant.

Araticum (Annona crassiflora Mart.) is a fruitful tree native to the Brazilian Cerrado biome that holds high nutritional, functional and economic potential. This plant has been used since ancient times by folk medicine for the treatment of several pathological conditions. There has been increasing interest in the development of pulp-based food products as well as the by-products utilization to obtain value-added ingredients. Understanding the chemical composition and biological activities of different botanical parts of Annona crassiflora Mart. provides a basis to support future researches and applications. In this context, this paper carries out an exhaustive review of the scientific literature, on the main phytochemicals of different botanical parts of Annona crassiflora Mart. (fruit, leaves, stem and root) and their biological activities, assessing their potential uses for several industrial segments. Annona crassiflora Mart. fruits and especially their by-products (peel and seeds) and leaves have been shown a wide range of bioactive compounds such as phenolic compounds, alkaloids, annonaceous acetogenins, tocols, carotenoids, phytosterols, dietary fiber, vitamins, minerals and essential oils. These compounds contribute to various biological activities, including antioxidant, hepatoprotective, anti-inflammatory, antitumoral, analgesic, antidiabetic, skin healing, antidiarrhoeic, antimicrobial, antiparasitic, insecticide and herbicide activities of Annona crassiflora Mart. extracts. Therefore, these findings demonstrate that Annona crassiflora Mart. fruit, by-products and leaves can be excellent candidates to be used as functional foods and/or sources for obtaining bioactive compounds for the food, cosmetics and pharmaceutical applications.

The effects of high-intensity ultrasound (HIUS) processing on chemical composition of inulin-enriched apple juice were evaluated at different specific energy levels (0, 1, 4, 7 and 10 kJ/g). The functional beverage was characterized with respect to fructooligosaccharides (FOS) and total sugars content. In addition, the inulin chemical profile was evaluated. The analysis of sugars and fructo-oligosaccharides in the functional juice was performed by high-performance anion exchange chromatography coupled with pulsed amperometric detection (HPAEC-PAD).

The people are increasingly aware of the relation between diet and health and, therefore, there has been an increasing interest in more natural, healthier and safer products obtained from innovative processing technologies that ensure their safety and preserve their functionality. Thus, this work presents the non-thermal processing of a functional beverage, inulin-enriched araticum juice, using supercritical carbon dioxide. The effects of pressure (MPa) and temperature (°C) on the quality parameters of the product were investigated using a full factorial experimental design (3x2) with pressures and temperatures of 8, 15 and 21 MPa, and 35 and 55°C, respectively. The functional beverage was characterized with respect to pH, soluble solids content (SSC), particle size distribution, zeta potential (ZP), color analysis and fructooligosaccharides (FOS) content.

Inulin-enriched apple juice was subjected to supercritical CO2 processing under different pressure levels (10, 15, and 20 MPa at 35 °C, 10 min and a 67% CO2 volume ratio) and to conventional thermal treatment (95 °C/1 min). Physicochemical properties (pH, soluble solid content, ζ-potential, particle size distribution and rheological behavior), organic acid (citric and malic) content, and phenolic compounds (UHPLC-ESI-MS/MS) were evaluated; moreover, antioxidant activity assays (DPPH and TEAC) as well as sugar content and fructo-oligosaccharide analyses (HPAEC-PAD) were performed. The increase in pressure levels reduced the particle size suspended in the functional juice. Supercritical processing was able to preserve all compounds responsible for the functional properties of the beverage as well as the natural nutritional components such as sorbitol, glucose, fructose and sucrose. The emerging technology did not reduce the antioxidant activity of the juice samples, thus maintaining their functionality. The inulin chemical profile was not altered by the supercritical CO2 processing, while in the thermally treated sample, there was a breakdown of the inulin chain into units of short-chain fructo-oligosaccharides. Overall, supercritical technology may be an interesting option for inulin-enriched apple juice processing.

This study aimed to evaluate the impact of cold plasma (0, 5, 10, or 15 min) on the techno-functional and sensory properties of whey dairy beverages added with xylooligosaccharide (XOS, 1.5% p/v). Untreated and pasteurized whey beverages were also evaluated. The products were evaluated for physicochemical characteristics, bioactive compounds, XOS stability, rheological properties, and sensory characteristics. Cold plasma and pasteurized products presented lower color intensity (L*=87.4–87.9, a*=-0.24- −0.60, b*=2.41–5.19), reduced consistency (K = 4.31–42.21 mPa.sn and N = 0.57–0.95), and similar apparent viscosity, XOS chemical stability, and sensory characteristics compared with the untreated product. However, the cold plasma-treated beverages presented lower heat load indicators (hydroxymethylfurfural [HMF] values of 1.91–2.10 µmol/L and whey protein nitrogen index [WPNI] of 6.09–6.66 µmol/L) and a higher concentration of bioactive compounds (antioxidant activity [5.31–9.30%], and inhibition of ACE [14.17–22.53%], α-amylase [18.52–25.67%] and α-glucosidase [22.50–27.50%] activities) than the pasteurized product, being the effects more pronounced for the higher exposure times. Overall, cold plasma has important advantages for the processing of whey beverages added with XOS.

Ageing is an emerging global public health concern due to the increasing number of elderly people and ageing-related degenerative disorders. Given the absence of effective treatments to manage ageing-related diseases, increasing efforts have been directed to find ways to reduce the risk of developing these disorders. Among them, plant phytochemicals, such as phenolic compounds, are considered potential anti-ageing agents due to their multifaceted biochemical actions. In this review, we focus on presenting the results of the last few years and pioneer researches mainly with animal models and human trials showing the key role of phenolic compounds as potential anti-ageing agents. Recent advances demonstrated that several phenolic compounds can reduce the risk and/or delay ageing-related disorders, including neurodegenerative diseases, metabolic syndromes, and cancers particularly by modulating signalling pathways involved in inflammation, oxidative damage, autophagy, and apoptosis. Therefore, plant phenolic compounds can be a complementary and alternative tool for managing ageing-related diseases.

Até a década de 60 o uso de farinhas mistas objetivava a redução da importação de trigo, mas atualmente elas são utilizadas para melhorar a qualidade sensorial e nutricional dos produtos. O objetivo deste estudo foi desenvolver um pão com substituição parcial da farinha de trigo pelas farinhas de grão-de-bico (FGB) e de ora-pro-nobis (FOP) e avaliar sua influência nas caracterí­sticas sensoriais do produto. Elaboraram-se pães com a farinha de trigo (Amostra P) e pães contendo 25% de FGB e 1% de FOP e 50% de FGB e 1% FOP, em substituição í farinha de trigo. Na avaliação sensorial realizaram testes sensoriais de aceitação quanto aos atributos sabor, aparência, textura e impressão global. Foram avaliados a intenção de compra, o í­ndice de aceitabilidade e a frequência de consumo. Os resultados da avaliação sensorial foram analisados pela Análise de Variância e o teste de Tukey (5%). A média das notas da amostra P foi estatisticamente superior às amostras experimentais em todos os atributos analisados, exceto em relação ao sabor. A amostra B não diferiu da amostra P quanto í impressão global entre os homens, e nos atributos aparência e textura no sexo feminino. Dentre os pães experimentais, a amostra B apresentou as maiores notas nos testes sensoriais, além de melhor intenção de compra. Conclui-se que dentre as amostras adicionadas de farinhas de grão-de-bico e de ora-pro-nobis, aquela contendo 50% de farinha de grão-de-bico e 1% de farinha de ora-pro-nobis é a que apresentou melhor aceitação e representa uma nova opção de produto.Palavras-chave: Cicer arietinum, Pereskia grandifolia, pão, análise sensorial.

In this study, response surface methodology was used to optimize the extraction temperature (25–75 °C) and ethanol concentration (0–70 %, ethanol/water, v/v) to maximize the extraction of total phenolic compounds (TPC) from araticum pulp. The efficiency of the extraction process was monitored over time, and equilibrium conditions were reached between 60–90 min. A second-order polynomial model was adequately fit to the experimental data with an adjusted R 2 of 0.9793 (p

Objetivo: Avaliar o conhecimento e a aceitação dos frutos do Cerrado Annona crassiflora Mart. (araticum) e Eugenia dysenterica Mart. (cagaita), por crianças, utilizando o paladar e a visão. Métodos: O estudo foi realizado com 190 crianças com idade entre 7 anos e 9 anos e 11 meses da Escola Estadual Professor José Luiz de Araújo no município de Rio Paranaíba (MG), nos meses de março e novembro de 2012. Para a avaliação utilizando o paladar, as crianças foram direcionadas individualmente a uma sala onde foram vendadas, sendo os frutos oferecidos in natura. Para a avaliação por meio da visão, os frutos foram apresentados em sua forma íntegra. As respostas foram analisadas utilizando o Teste Qui-Quadrado, com 5% de significância. Resultados: Com relação à identificação dos frutos, a porcentagem de acerto foi de apenas 1,58% (tanto paladar quanto visão) para o araticum, e de 14,39% (paladar) e 13,67% (visão) para a cagaita. O número de crianças que relatou nunca ter experimento estes frutos anteriormente foi maior (p0,05) quanto à apreciação/depreciação do araticum por ambos os sentidos, exceto para os meninos que depreciaram este fruto visualmente, já a cagaita apresentou apreciação superior (pConclusão: A maioria das crianças apresentou um baixo conhecimento sobre ambos os frutos, pois não os haviam experimentado anteriormente; no entanto, foram bem aceitos sensorialmente.

The Eugenia calycina Cambess, also known as pitanga-do-cerrado, is an unexplored Brazilian fruit used by native people for the treatment of diabetes. The aim of this study was to identify the phenolic compounds from the leaves, pulp and seed of Eugenia calycina by using LC-MS-based targeted and untargeted analysis. The LC-MS-based targeted quantitative analysis showed a high phenolic content in all plant parts in which the ellagic acid was the main phenolic compound with values of 8244.53 µg/g dw (leaves), 5054.43 µg/g dw (pulp) and 715.42 µg/g dw (seed). The leaves, pulp and seed showed a high total phenolic content of 20371.96, 7139.70 and 2204.75 µg/g dw, respectively. In addition, the LC-MS-based targeted analysis showed ellagic acid, myricitrin and epicatechin gallate as the main phenolic compounds in the Eugenia calycina. The LC-MS-based untargeted analysis showed the phytochemical profile of the leaves, pulp and seed in which 153 phytochemicals from different chemical classes were annotated, including organic acids, phenolic acids, flavonoids, and other compounds. The Eugenia calycina has high potential as a plant-based food due to its phytochemical profile and high phenolic content.

The effects of supercritical CO2 processing on the chemical stability of fructooligosaccharides (FOS) and other functional and nutritional compounds were evaluated employing non-thermal and thermal approaches. Apple juice was enriched with Pfaffia glomerata roots aqueous extract due to its high content of short-chain FOS and then subjected to different levels of temperature (40 and 60 &deg, C), pressure (8 and 21 MPa), and CO2 volume ratio (20 and 50%). The percentage of CO2 volume was evaluated concerning the total volume of the high-pressure reactor. Also, the functional beverage was thermally treated at 105 &deg, C for 10 min. Physicochemical properties (pH and soluble solid content), beta-ecdysone, sugars (glucose, fructose, and sucrose), and FOS (1-kestose, nystose, and fructofuranosylnystose) content were determined. The pH and soluble solid content did not modify after all treatments. The pressure and CO2 volume ratio did not influence the FOS content and their chemical profile, however, the temperature increase from 40 to 60 &deg, C increased the nystose and fructofuranosylnystose content. High-temperature thermal processing favored the hydrolysis of 1-kestose and reduced the sucrose content. Regarding beta-ecdysone, its content remained constant after all stabilization treatments demonstrating thus its high chemical stability. Our results demonstrated that supercritical CO2 technology is a promising technique for the stabilization of FOS-rich beverages since the molecular structures of these fructans were preserved, thus maintaining their prebiotic functionality.

Inulin is a prebiotic carbohydrate widely used in the food industry due to its health-related claims and its ability to modify/improve the technological properties of food products. However, industrial processes such as thermal treatments, can cause structure changes in prebiotic carbohydrates affecting their health benefits and technological properties, but these aspects have received little attention. Therefore, this study aimed to evaluate the impact of thermal treatments (70–100 °C/60 s) on inulin chemical stability in a dairy system, araticum flavoured whey beverage. Compared with untreated whey beverage, the thermally processed whey beverages did not exhibit any changes in pH (5.59), total soluble solids (24.63–25.19 °Brix), glucose (16.11–17.97 mg/mL), fructose (17.75–19.49 mg/mL), sucrose (89.00–94.14 mg/mL) and lactose (61.59–67.19 mg/mL). The chromatographic analysis displayed no significant differences in content (GF2-GF4 ranged from 3.04 to 3.28 mg/mL) and profile of inulin (average DP = 10) between untreated and thermally processed beverages, showing that inulin had strong ability to resist thermal degradation in a dairy system. This study has provided consistent and clear results regarding inulin thermal stability, showing that inulin can be successfully added in thermally processed commercial dairy beverages without prejudice to their prebiotic properties.

The effects of the high-intensity ultrasound (HIUS) technology at the nominal powers of 300, 600, 900, and 1200 W were evaluated on the chemical stability of xylooligosaccharides (XOS) used to enrich orange juice. The ultrasound energy performance for each nominal power applied to the XOS-enriched orange juice was determined by calculating acoustic powers (W), HIUS intensity (W/cm2), and energy density (kJ/mL). Physicochemical properties (pH and soluble solid content), organic acid content (ascorbic, malic, and citric acids), total phenolic content (TPC), antioxidant activity by the FRAP (Ferric reducing ability of plasma) method, sugar (glucose, fructose, and sucrose), and XOS (xylobiose, xylotriose, xylotetraose, xylopentaose, and xylohexaose) content were determined. The pH and soluble solid content did not change after all HIUS treatments. The HIUS process severity was monitored by quantifying ascorbic acid content after the treatments. A significant linear decrease in the ascorbic acid content was observed in prebiotic orange juice with the HIUS process intensification by increasing nominal power. The malic acid and citric acid contents had similar behavior according to the HIUS process intensification. The nominal power increase from 300 to 600 W increased the concentration of both organic acids, however, the intensification up to 1200 W reduced their concentration in the functional beverage. The TPC and FRAP data corroborated with the results observed for the ascorbic acid content. However, the HIUS processing did not alter sugar and XOS contents. The XOS chromatographic profiles were not modified by the HIUS treatment and presented the same amount of all prebiotic compounds before and after the HIUS treatment. Overall, HIUS technology has been evaluated as a promising stabilization technique for prebiotic beverages enriched with XOS due to their high chemical stability to this emerging technology under severe process conditions.

This study covers the proximate and phytochemical composition of mutamba (Guazuma ulmifolia Lam.) fruit. This fruit showed high dietary fibre (36.9%) and low moisture (10.0%) contents which justify its hardness and dryness. Nevertheless, this fruit is very appreciated due to its sweet pulp (high sucrose content, 16.3%) and attractive taste. The soluble and insoluble-bound phenolic compounds from mutamba fruit were analysed by using liquid chromatography coupled to tandem mass spectrometry (LC-MS). LC-MS identified 26 compounds. Mutamba fruit was composed mainly by soluble flavonoids (1385.9 µg/g dw), namely proanthocyanidins, and aglycones and glycosylated flavonoids. Procyanidin trimer C1 (972.8 µg/g dw) followed by procyanidin dimer B2, rutin, epicatechin, and hyperoside were the main soluble phenolics, accounting 1435.5 µg/g dw. Conversely, the main cell wall bound phenolics (228.8 µg/g dw) were catechin, followed by protocatechuic acid, epicatechin, and gallic acid. In conclusion, mutamba fruit may be a novel source of dietary fibre and bioactive phenolic compounds.