Antioxidant potential of edible coatings incorporated with unfermented and fermented noni residue extracts
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/20213 |
Resumo: | The present work aimed to elaborate edible coatings based on chitosan and cassava starch incorporated with bioactive extracts obtained from unfermented and fermented noni residue flour. Initially, noni peel and seed flours were prepared and a mixture of these (NPSF) and noni peel flour (NPF) were used. The flours with initial moisture adjusted to 50 and 70% were submitted to solid state fermentation using the fungus Aspergillus niger. At each time of fermentation, different extracts were obtained in organic solvents (distilled water, 40% ethanol, 80% ethanol and 40% methanol) and evaluated for total phenolic and total flavonoid contents. The extracts from fermented flours with the highest content of total phenolic compounds were obtained in 40% methanol after 24h of FCSN fermentation and in 40% ethanol after 96h of FCN fermentation, these being selected for incorporation in edible coatings. In the next step, coatings containing 1% of cassava starch and varied percentages of chitosan (1 or 2%) and extracts of fermented and unfermented flours (5 or 10%) were prepared. The coatings containing fermented FCSN and FCN showed greater antioxidant activity in vitro by ABTS, DPPH and FRAP methods. Thus, it was showed that the extracts obtained from fermented flours were effective in increasing the antioxidant potential of edible coatings, which may be applied in future work in food preservation. |
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Antioxidant potential of edible coatings incorporated with unfermented and fermented noni residue extractsPotencial antioxidante de recubrimientos comestibles incorporados con extractos de residuos de noni fermentados y no fermentadosPotencial antioxidante de revestimentos comestíveis incorporados com extratos de resíduos do noni não fermentados e fermentados FruitPackingFermentationResidue.FrutaEnvasadoFermentaciónResiduo.FrutaEmbalagemFermentaçãoResíduo.The present work aimed to elaborate edible coatings based on chitosan and cassava starch incorporated with bioactive extracts obtained from unfermented and fermented noni residue flour. Initially, noni peel and seed flours were prepared and a mixture of these (NPSF) and noni peel flour (NPF) were used. The flours with initial moisture adjusted to 50 and 70% were submitted to solid state fermentation using the fungus Aspergillus niger. At each time of fermentation, different extracts were obtained in organic solvents (distilled water, 40% ethanol, 80% ethanol and 40% methanol) and evaluated for total phenolic and total flavonoid contents. The extracts from fermented flours with the highest content of total phenolic compounds were obtained in 40% methanol after 24h of FCSN fermentation and in 40% ethanol after 96h of FCN fermentation, these being selected for incorporation in edible coatings. In the next step, coatings containing 1% of cassava starch and varied percentages of chitosan (1 or 2%) and extracts of fermented and unfermented flours (5 or 10%) were prepared. The coatings containing fermented FCSN and FCN showed greater antioxidant activity in vitro by ABTS, DPPH and FRAP methods. Thus, it was showed that the extracts obtained from fermented flours were effective in increasing the antioxidant potential of edible coatings, which may be applied in future work in food preservation.El presente trabajo tuvo como objetivo la elaboración de recubrimientos comestibles a base de quitosano y almidón de yuca incorporados con extractos bioactivos obtenidos de harina de residuo de noni fermentado y no fermentado. Inicialmente, se prepararon harinas de cáscara y semillas de noni y se utilizó una mezcla de estas (FCSN) y harina de cáscara de noni (FCN). Las harinas con humedad inicial ajustada al 50 y 70% se sometieron a fermentación en estado sólido utilizando el hongo Aspergillus niger. En cada momento de fermentación, se obtuvieron diferentes extractos en solventes orgánicos (agua destilada, etanol al 40%, etanol al 80% y metanol al 40%) y se evaluaron los contenidos fenólicos totales y flavonoides totales. Los extractos de las harinas fermentadas con mayor contenido de compuestos fenólicos totales se obtuvieron en metanol al 40% después de 24 h de fermentación FCSN y en etanol al 40% después de 96 h de fermentación FCN, siendo estos seleccionados para su incorporación en recubrimientos comestibles. En el siguiente paso, se prepararon recubrimientos que contenían 1% de almidón de yuca y porcentajes variables de quitosano (1 o 2%) y extractos de harinas fermentadas y no fermentadas (5 o 10%). Los recubrimientos que contienen FCSN y FCN fermentados mostraron mayor actividad antioxidante in vitro por métodos ABTS, DPPH y FRAP. Así, se demostró que los extractos obtenidos a partir de harinas fermentadas fueron efectivos para incrementar el potencial antioxidante de los recubrimientos comestibles, lo que podrá ser aplicado en futuros trabajos de conservación de alimentos.O presente trabalho objetivou a elaboração de revestimentos comestíveis a base de quitosana e fécula de mandioca incorporados com extratos bioativos obtidos a partir da farinha de resíduos de noni não fermentado e fermentado. Inicialmente elaborou-se farinhas da casca e das sementes de noni e utilizou-se a mistura destas (FCSN) e a farinha da casca do noni (FCN). As farinhas com umidade inicial ajustada para 50 e 70% foram submetidas a fermentação em estado sólido utilizando o fungo Aspergillus niger. Em cada tempo de fermentação, obteve-se diferentes extratos em solventes orgânicos (água destilada, 40% etanol, 80% etanol e 40% metanol) e avaliou-se quanto aos teores de fenólicos totais e flavonoides totais. Os extratos das farinhas fermentadas com maior teor de compostos fenólicos totais foram obtidos em metanol 40% após 24h da fermentação de FCSN e em etanol 40% após 96h da fermentação de FCN, sendo estes selecionados para a incorporação em revestimentos comestíveis. Na etapa seguinte, elaborou-se os revestimentos contendo 1% de fécula de mandioca e variadas porcentagens de quitosana (1 ou 2%) e extratos das farinhas fermentadas e não fermentadas (5 ou 10%). Os revestimentos contendo FCSN e FCN fermentadas demonstraram maior atividade antioxidante in vitro pelos métodos ABTS, DPPH e FRAP. Desta forma, foi demonstrado que os extratos obtidos das farinhas fermentadas foram efetivos para aumentar o potencial antioxidante de revestimentos comestíveis, os quais poderão em trabalhos futuros serem aplicados na conservação de alimentos.Research, Society and Development2021-09-16info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2021310.33448/rsd-v10i12.20213Research, Society and Development; Vol. 10 No. 12; e167101220213Research, Society and Development; Vol. 10 Núm. 12; e167101220213Research, Society and Development; v. 10 n. 12; e1671012202132525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/20213/18097Copyright (c) 2021 Simone Aparecida de Lima Scaramussa; Carlos Renato Vieira do Nascimento; Luciana Cristina Lins de Aquino Santanahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessScaramussa, Simone Aparecida de Lima Nascimento, Carlos Renato Vieira do Santana, Luciana Cristina Lins de Aquino 2021-11-14T20:26:51Zoai:ojs.pkp.sfu.ca:article/20213Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:39:55.703283Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Antioxidant potential of edible coatings incorporated with unfermented and fermented noni residue extracts Potencial antioxidante de recubrimientos comestibles incorporados con extractos de residuos de noni fermentados y no fermentados Potencial antioxidante de revestimentos comestíveis incorporados com extratos de resíduos do noni não fermentados e fermentados |
title |
Antioxidant potential of edible coatings incorporated with unfermented and fermented noni residue extracts |
spellingShingle |
Antioxidant potential of edible coatings incorporated with unfermented and fermented noni residue extracts Scaramussa, Simone Aparecida de Lima Fruit Packing Fermentation Residue. Fruta Envasado Fermentación Residuo. Fruta Embalagem Fermentação Resíduo. |
title_short |
Antioxidant potential of edible coatings incorporated with unfermented and fermented noni residue extracts |
title_full |
Antioxidant potential of edible coatings incorporated with unfermented and fermented noni residue extracts |
title_fullStr |
Antioxidant potential of edible coatings incorporated with unfermented and fermented noni residue extracts |
title_full_unstemmed |
Antioxidant potential of edible coatings incorporated with unfermented and fermented noni residue extracts |
title_sort |
Antioxidant potential of edible coatings incorporated with unfermented and fermented noni residue extracts |
author |
Scaramussa, Simone Aparecida de Lima |
author_facet |
Scaramussa, Simone Aparecida de Lima Nascimento, Carlos Renato Vieira do Santana, Luciana Cristina Lins de Aquino |
author_role |
author |
author2 |
Nascimento, Carlos Renato Vieira do Santana, Luciana Cristina Lins de Aquino |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Scaramussa, Simone Aparecida de Lima Nascimento, Carlos Renato Vieira do Santana, Luciana Cristina Lins de Aquino |
dc.subject.por.fl_str_mv |
Fruit Packing Fermentation Residue. Fruta Envasado Fermentación Residuo. Fruta Embalagem Fermentação Resíduo. |
topic |
Fruit Packing Fermentation Residue. Fruta Envasado Fermentación Residuo. Fruta Embalagem Fermentação Resíduo. |
description |
The present work aimed to elaborate edible coatings based on chitosan and cassava starch incorporated with bioactive extracts obtained from unfermented and fermented noni residue flour. Initially, noni peel and seed flours were prepared and a mixture of these (NPSF) and noni peel flour (NPF) were used. The flours with initial moisture adjusted to 50 and 70% were submitted to solid state fermentation using the fungus Aspergillus niger. At each time of fermentation, different extracts were obtained in organic solvents (distilled water, 40% ethanol, 80% ethanol and 40% methanol) and evaluated for total phenolic and total flavonoid contents. The extracts from fermented flours with the highest content of total phenolic compounds were obtained in 40% methanol after 24h of FCSN fermentation and in 40% ethanol after 96h of FCN fermentation, these being selected for incorporation in edible coatings. In the next step, coatings containing 1% of cassava starch and varied percentages of chitosan (1 or 2%) and extracts of fermented and unfermented flours (5 or 10%) were prepared. The coatings containing fermented FCSN and FCN showed greater antioxidant activity in vitro by ABTS, DPPH and FRAP methods. Thus, it was showed that the extracts obtained from fermented flours were effective in increasing the antioxidant potential of edible coatings, which may be applied in future work in food preservation. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-09-16 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/20213 10.33448/rsd-v10i12.20213 |
url |
https://rsdjournal.org/index.php/rsd/article/view/20213 |
identifier_str_mv |
10.33448/rsd-v10i12.20213 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/20213/18097 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 10 No. 12; e167101220213 Research, Society and Development; Vol. 10 Núm. 12; e167101220213 Research, Society and Development; v. 10 n. 12; e167101220213 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
_version_ |
1797052808766160896 |