Chemical constituents and technological functional properties of acerola (Malpighia emarginata DC.) waste flour
Autor(a) principal: | |
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Data de Publicação: | 2013 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UFLA |
Texto Completo: | http://repositorio.ufla.br/jspui/handle/1/13464 |
Resumo: | Acerola is a fruit that can be consumed in the form of juice and pulp. However, during its processing, a large amount of waste is generated (seed and bagasse). Adding value to these by-products is of great interest, since their use can enrich foods with nutrients and fiber. In this study, we performed phytochemical screening, determined the proximate and mineral composition, bioactive compounds and the technological functional properties of acerola seed flour and acerola bagasse flour. Seeds were dried in a ventilated oven at ± 45 °C and the bagasse was lyophilized. Samples were ground, stored in flasks protected from light. Phytochemical screening revealed metabolites of nutritional and pharmacological interest and no potentially toxic substances in the flours. Seed flour and bagasse flour showed high levels (g 100 g–1 of dry matter – DM) of soluble fiber: 4.76 and 8.74; insoluble fiber: 75.76 and 28.58, and phenolic compounds: 4.73 and 10.82, respectively. The flours also showed high absorption of water, oil and emulsion stability, presenting potential for inclusion in meat products and bakery products. |
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Chemical constituents and technological functional properties of acerola (Malpighia emarginata DC.) waste flourAcerola - Waste flourAcerola waste flour - Chemical constituentsAcerola waste flour - Functional propertiesAcerola - Farinha de resíduosAcerola - Farinha de resíduos - Componentes químicosAcerola - Farinha de resíduos - Propriedades funcionaisAcerola is a fruit that can be consumed in the form of juice and pulp. However, during its processing, a large amount of waste is generated (seed and bagasse). Adding value to these by-products is of great interest, since their use can enrich foods with nutrients and fiber. In this study, we performed phytochemical screening, determined the proximate and mineral composition, bioactive compounds and the technological functional properties of acerola seed flour and acerola bagasse flour. Seeds were dried in a ventilated oven at ± 45 °C and the bagasse was lyophilized. Samples were ground, stored in flasks protected from light. Phytochemical screening revealed metabolites of nutritional and pharmacological interest and no potentially toxic substances in the flours. Seed flour and bagasse flour showed high levels (g 100 g–1 of dry matter – DM) of soluble fiber: 4.76 and 8.74; insoluble fiber: 75.76 and 28.58, and phenolic compounds: 4.73 and 10.82, respectively. The flours also showed high absorption of water, oil and emulsion stability, presenting potential for inclusion in meat products and bakery products.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2017-08-01T19:14:18Z2017-08-01T19:14:18Z2013-07info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfMARQUES, T. R. et al. Chemical constituents and technological functional properties of acerola (Malpighia emarginata DC.) waste flour. Food Science and Technology, Campinas, v. 33, n. 3, p. 526-531, July/Sept. 2013.http://repositorio.ufla.br/jspui/handle/1/13464Food Science and Technologyreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAMarques, Tamara RezendeCorrêa, Angelita DuarteLino, Jéssica Boreli dos ReisAbreu, Celeste Maria Patto deSimão, Anderson Assaidinfo:eu-repo/semantics/openAccesseng2021-10-08T11:09:53Zoai:localhost:1/13464Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2021-10-08T11:09:53Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false |
dc.title.none.fl_str_mv |
Chemical constituents and technological functional properties of acerola (Malpighia emarginata DC.) waste flour |
title |
Chemical constituents and technological functional properties of acerola (Malpighia emarginata DC.) waste flour |
spellingShingle |
Chemical constituents and technological functional properties of acerola (Malpighia emarginata DC.) waste flour Marques, Tamara Rezende Acerola - Waste flour Acerola waste flour - Chemical constituents Acerola waste flour - Functional properties Acerola - Farinha de resíduos Acerola - Farinha de resíduos - Componentes químicos Acerola - Farinha de resíduos - Propriedades funcionais |
title_short |
Chemical constituents and technological functional properties of acerola (Malpighia emarginata DC.) waste flour |
title_full |
Chemical constituents and technological functional properties of acerola (Malpighia emarginata DC.) waste flour |
title_fullStr |
Chemical constituents and technological functional properties of acerola (Malpighia emarginata DC.) waste flour |
title_full_unstemmed |
Chemical constituents and technological functional properties of acerola (Malpighia emarginata DC.) waste flour |
title_sort |
Chemical constituents and technological functional properties of acerola (Malpighia emarginata DC.) waste flour |
author |
Marques, Tamara Rezende |
author_facet |
Marques, Tamara Rezende Corrêa, Angelita Duarte Lino, Jéssica Boreli dos Reis Abreu, Celeste Maria Patto de Simão, Anderson Assaid |
author_role |
author |
author2 |
Corrêa, Angelita Duarte Lino, Jéssica Boreli dos Reis Abreu, Celeste Maria Patto de Simão, Anderson Assaid |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Marques, Tamara Rezende Corrêa, Angelita Duarte Lino, Jéssica Boreli dos Reis Abreu, Celeste Maria Patto de Simão, Anderson Assaid |
dc.subject.por.fl_str_mv |
Acerola - Waste flour Acerola waste flour - Chemical constituents Acerola waste flour - Functional properties Acerola - Farinha de resíduos Acerola - Farinha de resíduos - Componentes químicos Acerola - Farinha de resíduos - Propriedades funcionais |
topic |
Acerola - Waste flour Acerola waste flour - Chemical constituents Acerola waste flour - Functional properties Acerola - Farinha de resíduos Acerola - Farinha de resíduos - Componentes químicos Acerola - Farinha de resíduos - Propriedades funcionais |
description |
Acerola is a fruit that can be consumed in the form of juice and pulp. However, during its processing, a large amount of waste is generated (seed and bagasse). Adding value to these by-products is of great interest, since their use can enrich foods with nutrients and fiber. In this study, we performed phytochemical screening, determined the proximate and mineral composition, bioactive compounds and the technological functional properties of acerola seed flour and acerola bagasse flour. Seeds were dried in a ventilated oven at ± 45 °C and the bagasse was lyophilized. Samples were ground, stored in flasks protected from light. Phytochemical screening revealed metabolites of nutritional and pharmacological interest and no potentially toxic substances in the flours. Seed flour and bagasse flour showed high levels (g 100 g–1 of dry matter – DM) of soluble fiber: 4.76 and 8.74; insoluble fiber: 75.76 and 28.58, and phenolic compounds: 4.73 and 10.82, respectively. The flours also showed high absorption of water, oil and emulsion stability, presenting potential for inclusion in meat products and bakery products. |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013-07 2017-08-01T19:14:18Z 2017-08-01T19:14:18Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
MARQUES, T. R. et al. Chemical constituents and technological functional properties of acerola (Malpighia emarginata DC.) waste flour. Food Science and Technology, Campinas, v. 33, n. 3, p. 526-531, July/Sept. 2013. http://repositorio.ufla.br/jspui/handle/1/13464 |
identifier_str_mv |
MARQUES, T. R. et al. Chemical constituents and technological functional properties of acerola (Malpighia emarginata DC.) waste flour. Food Science and Technology, Campinas, v. 33, n. 3, p. 526-531, July/Sept. 2013. |
url |
http://repositorio.ufla.br/jspui/handle/1/13464 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology reponame:Repositório Institucional da UFLA instname:Universidade Federal de Lavras (UFLA) instacron:UFLA |
instname_str |
Universidade Federal de Lavras (UFLA) |
instacron_str |
UFLA |
institution |
UFLA |
reponame_str |
Repositório Institucional da UFLA |
collection |
Repositório Institucional da UFLA |
repository.name.fl_str_mv |
Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA) |
repository.mail.fl_str_mv |
nivaldo@ufla.br || repositorio.biblioteca@ufla.br |
_version_ |
1815439070075027456 |