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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 |
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| creator | 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 |
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•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 ( |
| doi_str_mv | 10.1016/j.foodres.2024.115520 |
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•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 (<15 %). The mineral composition of the flours exhibited a notable presence of copper, iron, zinc, manganese, and boron. The evaluation of antioxidant capacity using the DPPH, ABTS, and FRAP methods demonstrated the presence of antioxidants that resisted processing, indicated by a high antioxidant capacity. Furthermore, the flours were found to contain phenolic compounds, predominantly rutin (UCF) and p-coumaric acid (SCF). The cytotoxicity test demonstrated that both co-product flours did not exert detrimental effects on healthy cells according to the MTT assay. The technological analyses highlighted low pH values (2.38 and 3.61 for UCF and SCF, respectively), which is favorable for a greater shelf life and suggests applications in fermented products. In addition, the flours have good water and oil holding capacity and low foaming, and they could be incorporated into food products that require these properties. The results demonstrated promising qualities of the UCF and SCF for incorporation into the human diet and product development, mainly due to their high fiber content, antioxidant capacity and low cytotoxicity.</description><identifier>ISSN: 0963-9969</identifier><identifier>ISSN: 1873-7145</identifier><identifier>EISSN: 1873-7145</identifier><identifier>DOI: 10.1016/j.foodres.2024.115520</identifier><identifier>PMID: 39779150</identifier><language>eng</language><publisher>Canada: Elsevier Ltd</publisher><subject>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</subject><ispartof>Food research international, 2025-01, Vol.200, p.115520, Article 115520</ispartof><rights>2024 Elsevier Ltd</rights><rights>Copyright © 2024 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c243t-b000034afca70afc212d33c73ce0943ffbeb98b1027ade9b157cee973f1c85a33</cites><orcidid>0000-0003-1763-5697 ; 0000-0002-1680-3137</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,27901,27902</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/39779150$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Lana, Valeria Silva de</creatorcontrib><creatorcontrib>Estevam, Patrícia Nayara</creatorcontrib><creatorcontrib>de Castro, Thais Barcelos</creatorcontrib><creatorcontrib>de São José, Vinícius Parzanini Brilhante</creatorcontrib><creatorcontrib>Brito-Oliveira, Thais Carvalho</creatorcontrib><creatorcontrib>Santos, Pedro Henrique</creatorcontrib><creatorcontrib>Oliveira, Cristiane Almeida Santos</creatorcontrib><creatorcontrib>Corrêa, Cristiane Bani</creatorcontrib><creatorcontrib>Rostagno, Mauricio Ariel</creatorcontrib><creatorcontrib>Martino, Hércia Stampini Duarte</creatorcontrib><creatorcontrib>de Carvalho, Izabela Maria Montezano</creatorcontrib><title>Nutritional and technological potential of umbu-caja and soursop co-product flours</title><title>Food research international</title><addtitle>Food Res Int</addtitle><description>[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 (<15 %). The mineral composition of the flours exhibited a notable presence of copper, iron, zinc, manganese, and boron. The evaluation of antioxidant capacity using the DPPH, ABTS, and FRAP methods demonstrated the presence of antioxidants that resisted processing, indicated by a high antioxidant capacity. Furthermore, the flours were found to contain phenolic compounds, predominantly rutin (UCF) and p-coumaric acid (SCF). The cytotoxicity test demonstrated that both co-product flours did not exert detrimental effects on healthy cells according to the MTT assay. The technological analyses highlighted low pH values (2.38 and 3.61 for UCF and SCF, respectively), which is favorable for a greater shelf life and suggests applications in fermented products. In addition, the flours have good water and oil holding capacity and low foaming, and they could be incorporated into food products that require these properties. The results demonstrated promising qualities of the UCF and SCF for incorporation into the human diet and product development, mainly due to their high fiber content, antioxidant capacity and low cytotoxicity.</description><subject>Annona muricata</subject><subject>Antioxidants</subject><subject>Antioxidants - analysis</subject><subject>Arecaceae - chemistry</subject><subject>Brazil</subject><subject>Brazilian regional fruits</subject><subject>Dietary Fiber - analysis</subject><subject>Flour - analysis</subject><subject>Food Handling</subject><subject>Fruit - chemistry</subject><subject>Humans</subject><subject>Nutritive Value</subject><subject>Peel</subject><subject>Phenols - analysis</subject><subject>Spondias bahiensis</subject><subject>Sustainability</subject><issn>0963-9969</issn><issn>1873-7145</issn><issn>1873-7145</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2025</creationdate><recordtype>article</recordtype><recordid>eNqFkE1PxCAQhonRuOvqT9D06KUVSlnKyRjjV7LRxOiZUDoom7asQE3897J29eqFIZNn5oUHoVOCC4LJ8mJdGOdaD6EocVkVhDBW4j00JzWnOScV20dzLJY0F2IpZugohDXGeMm4OEQzKjgXhOE5en4co7fRukF1mRraLIJ-H1zn3qxOnY2LMESbbs5kY9-MuVZr9QMGN_rgNpl2-ca7dtQxM922d4wOjOoCnOzqAr3e3rxc3-erp7uH66tVrsuKxrxJz8G0UkYrjtNZkrKlVHOqAYuKGtNAI-qG4JKrFkRDGNcAglNDdM0UpQt0Pu1N8R8jhCh7GzR0nRrAjUFSwmjNa85wQtmEau9C8GDkxtte-S9JsNzqlGu50ym3OuWkM82d7SLGpof2b-rXXwIuJwDSRz8teBm0hUFDaz3oKFtn_4n4BvqZimA</recordid><startdate>202501</startdate><enddate>202501</enddate><creator>Lana, Valeria Silva de</creator><creator>Estevam, Patrícia Nayara</creator><creator>de Castro, Thais Barcelos</creator><creator>de São José, Vinícius Parzanini Brilhante</creator><creator>Brito-Oliveira, Thais Carvalho</creator><creator>Santos, Pedro Henrique</creator><creator>Oliveira, Cristiane Almeida Santos</creator><creator>Corrêa, Cristiane Bani</creator><creator>Rostagno, Mauricio Ariel</creator><creator>Martino, Hércia Stampini Duarte</creator><creator>de Carvalho, Izabela Maria Montezano</creator><general>Elsevier Ltd</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0003-1763-5697</orcidid><orcidid>https://orcid.org/0000-0002-1680-3137</orcidid></search><sort><creationdate>202501</creationdate><title>Nutritional and technological potential of umbu-caja and soursop co-product flours</title><author>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</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c243t-b000034afca70afc212d33c73ce0943ffbeb98b1027ade9b157cee973f1c85a33</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2025</creationdate><topic>Annona muricata</topic><topic>Antioxidants</topic><topic>Antioxidants - analysis</topic><topic>Arecaceae - chemistry</topic><topic>Brazil</topic><topic>Brazilian regional fruits</topic><topic>Dietary Fiber - analysis</topic><topic>Flour - analysis</topic><topic>Food Handling</topic><topic>Fruit - chemistry</topic><topic>Humans</topic><topic>Nutritive Value</topic><topic>Peel</topic><topic>Phenols - analysis</topic><topic>Spondias bahiensis</topic><topic>Sustainability</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Lana, Valeria Silva de</creatorcontrib><creatorcontrib>Estevam, Patrícia Nayara</creatorcontrib><creatorcontrib>de Castro, Thais Barcelos</creatorcontrib><creatorcontrib>de São José, Vinícius Parzanini Brilhante</creatorcontrib><creatorcontrib>Brito-Oliveira, Thais Carvalho</creatorcontrib><creatorcontrib>Santos, Pedro Henrique</creatorcontrib><creatorcontrib>Oliveira, Cristiane Almeida Santos</creatorcontrib><creatorcontrib>Corrêa, Cristiane Bani</creatorcontrib><creatorcontrib>Rostagno, Mauricio Ariel</creatorcontrib><creatorcontrib>Martino, Hércia Stampini Duarte</creatorcontrib><creatorcontrib>de Carvalho, Izabela Maria Montezano</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Food research international</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Lana, Valeria Silva de</au><au>Estevam, Patrícia Nayara</au><au>de Castro, Thais Barcelos</au><au>de São José, Vinícius Parzanini Brilhante</au><au>Brito-Oliveira, Thais Carvalho</au><au>Santos, Pedro Henrique</au><au>Oliveira, Cristiane Almeida Santos</au><au>Corrêa, Cristiane Bani</au><au>Rostagno, Mauricio Ariel</au><au>Martino, Hércia Stampini Duarte</au><au>de Carvalho, Izabela Maria Montezano</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Nutritional and technological potential of umbu-caja and soursop co-product flours</atitle><jtitle>Food research international</jtitle><addtitle>Food Res Int</addtitle><date>2025-01</date><risdate>2025</risdate><volume>200</volume><spage>115520</spage><pages>115520-</pages><artnum>115520</artnum><issn>0963-9969</issn><issn>1873-7145</issn><eissn>1873-7145</eissn><abstract>[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 (<15 %). The mineral composition of the flours exhibited a notable presence of copper, iron, zinc, manganese, and boron. The evaluation of antioxidant capacity using the DPPH, ABTS, and FRAP methods demonstrated the presence of antioxidants that resisted processing, indicated by a high antioxidant capacity. Furthermore, the flours were found to contain phenolic compounds, predominantly rutin (UCF) and p-coumaric acid (SCF). The cytotoxicity test demonstrated that both co-product flours did not exert detrimental effects on healthy cells according to the MTT assay. The technological analyses highlighted low pH values (2.38 and 3.61 for UCF and SCF, respectively), which is favorable for a greater shelf life and suggests applications in fermented products. In addition, the flours have good water and oil holding capacity and low foaming, and they could be incorporated into food products that require these properties. The results demonstrated promising qualities of the UCF and SCF for incorporation into the human diet and product development, mainly due to their high fiber content, antioxidant capacity and low cytotoxicity.</abstract><cop>Canada</cop><pub>Elsevier Ltd</pub><pmid>39779150</pmid><doi>10.1016/j.foodres.2024.115520</doi><orcidid>https://orcid.org/0000-0003-1763-5697</orcidid><orcidid>https://orcid.org/0000-0002-1680-3137</orcidid></addata></record> |
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| 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 |
| title | Nutritional and technological potential of umbu-caja and soursop co-product flours |
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