Bioactive jambu extract (Acmella ciliata) as source of spilanthol for the development of a functional vegetable gelatin

• Published in: Food bioscience 2024-10, Vol.61, p.104706, Article 104706
• Main Authors: Lima, Tatiana Maria de Freitas Gomes, Silva, Larissa Morais Ribeiro da, de Sousa, Paulo Henrique Machado, Magalhaes, Francisco Ernani, Ricardo, Nágila Maria Pontes Silva, Vieira, Icaro Gusmao Pinto, Sabino, Luiz Bruno de Sousa, de Figueiredo, Raimundo Wilane
• Format: Article
• Language: English
• Subjects: Acmella ciliata; Functional foods; Gelatin; Spilanthol; Vegetal extract
• ISSN: 2212-4292; 2212-4306
• DOI: 10.1016/j.fbio.2024.104706

This research aims to characterize the ethanolic extract of jambu and evaluate its application as an ingredient in the elaboration of vegetable gelatin. The vegetable extract presented a yield of 4.75%, and the spilanthol was identified as the main compound (85.52 mg/g), which presented a purity of 83.60%, determined by CG-MS analysis. Jambu extract did not present toxicity, exhibiting a great concentration of phenolic compounds (1053.27 mg EAG/100 g) as well as elevated antioxidant activity (117.54 μM Trolox/g extract), which was correlated with its antimicrobial activity against Listeria monocytogenes, Staphylococcus aureus, and Salmonella enteritidis. The ethanolic extract of jambu was added to vegetable gelatin in different concentrations of spilanthol (9, 14, and 30 mg/mL), and all samples were evaluated within the acceptance range by the judges. However, the gelatin prepared with 9 mg/mL, with the lowest ethanolic extract of jambu content, was preferred by 33.75% of the judges. After its simulated digestion, it presented a 23.38% bioaccessible percentage of spilanthol. The jambu extract is demonstrated to be a potential bioactive ingredient for the enrichment of conventional food, being an available source of spilanthol that benefits human health. This research provided valuable information about the application of vegetable extracts in food processing and development. •Jambu extract presented a high antioxidant activity and bioactive compounds.•JEE did not exhibit toxic effects and presented antimicrobial potential.•JEE was incorporated to functionalize the gelatine recipe and was accepted by the panellists' panel.•After the simulated digestion a high percentage of 23.38% of spilanthol was found.