Nutritional and technological potential of umbu-caja and soursop co-product flours

[Display omitted] •Fruit co-product flours are rich in dietary fibers, particularly insoluble fibers.•The flours have a good antioxidant capacity, as evaluated by DPPH, ABTS, and FRAP analyses.•They also contain phenolic compounds such as p-coumaric acid and Rutin.•Both flours presented low cytotoxi...

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Published in:Food research international 2025-01, Vol.200, p.115520, Article 115520
Main Authors: Lana, Valeria Silva de, Estevam, Patrícia Nayara, de Castro, Thais Barcelos, de São José, Vinícius Parzanini Brilhante, Brito-Oliveira, Thais Carvalho, Santos, Pedro Henrique, Oliveira, Cristiane Almeida Santos, Corrêa, Cristiane Bani, Rostagno, Mauricio Ariel, Martino, Hércia Stampini Duarte, de Carvalho, Izabela Maria Montezano
Format: Article
Language:English
Subjects:
Annona muricata
Antioxidants
Antioxidants - analysis
Arecaceae - chemistry
Brazil
Brazilian regional fruits
Dietary Fiber - analysis
Flour - analysis
Food Handling
Fruit - chemistry
Humans
Nutritive Value
Peel
Phenols - analysis
Spondias bahiensis
Sustainability
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Summary:[Display omitted] •Fruit co-product flours are rich in dietary fibers, particularly insoluble fibers.•The flours have a good antioxidant capacity, as evaluated by DPPH, ABTS, and FRAP analyses.•They also contain phenolic compounds such as p-coumaric acid and Rutin.•Both flours presented low cytotoxicity with cell viability greater than 82%.•Flours have good functional technological capacity, with a potentially useful ingredient in the food industry. Umbu-caja and soursop from the Northeast region of Brazil are rich in nutrients and bioactive compounds and are widely processed by the fruit agroindustry. However, there is a lack of research examining the composition and nutritional/technological potential of these co-product fruits. The present study evaluated the nutritional and technological characteristics of umbu-caja and soursop co-product flours (UCF and SCF, respectively), in addition to cytotoxicity in healthy cells. The results demonstrated that they are rich in dietary fiber (approximately 53 %), low in protein (approximately 8.0 %), and have minimal moisture content (
ISSN:0963-9969
1873-7145
1873-7145
DOI:10.1016/j.foodres.2024.115520